Beef Sinigang
July 17, 2008
They say that Sinigang is the Filipino comfort food for the soul.It is knwon for its sour taste & the variety of ingredients you can put in it.It is also likened to Thailand’s Tom Yum.This is a childhood favorite and a rainy day staple.My favorite is Beef or Pork Sinigang.
Ingredients:
Beef
Tomato
Tamarind/Tamarind soup Mix
Okra
Radish
Taro
Fish Sauce
Swamp cabbage (Kangkong)
Garlic
oil
onion
Procedure:
Saute garlic in oil,add onion.Cook until they become transaparent.Toss in the tomatoes.Pour beef stock or water.Add patis & tamarind soup mix.Stir.Add beef.Simmer until tender.Add taro,radish and okra.Simmer for a few minutes Then add Swamp cabbage.Serve hot.
Salpicao
July 9, 2008
I am so craving for Beef Salpicao & I’m planning to cook one this week.
Here’s the recipe:
INGREDIENTS:
1/2kg Beef Tenderloin
2tbsp Canola or Olive oil
lots of garlic
ground pepper
oyster sauce
liquid seasoning
butter
DIRECTIONs:
*Marinate beef chunks in oyster sauce,garlic & liquid seasoning mixture,set aside for a few hours.
*Fry minced garlic until brown,set aside.
*Saute marinated beef in very hot oil until they are browned evenly.
*Add a little of the marinade.
*Stir until it dries out then add butter & friend garlic.
*Serve hot.
Yumm!
Korean beef stew
June 25, 2008
1 kilogram beef ribs
1/2 cup of sugar
2 tablespoon of sesame oil
2 tablespoon of rice wine
3/4 cup of soy sauce
1 head of diced garlic
1 head of sliced onion
1 tablespoon of chopped ginger
1 cup of sliced green onions
Pinch of salt
Pinch of pepper
5 pieces of chili finely chopped
4 tablespoons of oil
Enough water
1. Combine the beef, sugar, sesame oil, rice wine, soy sauce, garlic, onion, and ginger.
2. Marinate overnight.
3. Heat the oil and sear marinated beef. Pour the marinade and add enough water to cover the beef.
4. Simmer over a low heat for two hours or until beef is tender.
5. Season to taste with sugar, salt, pepper and red chili.
6. Garnish with the green onions, sesame oil and sesame seed.
Cheesy Meat Loaf
June 25, 2008
Ingredients:
2 lbs hamburger
1/4 onion, chopped
2 eggs, slightly beaten
1 tsp salt
1/4 tsp black pepper
1 tsp celery seed
1 1/2 cups milk
1 cup dry bread crumbs
3/4 cup American cheese
3/4 cup Mozzarella cheese
Directions:
Mix all ingredients together, except the cheese. Mix ingredients thoroughly. Then add the cheese and fold in lightly. Press mixture into non-stick loaf pan or other pan of choice. Bake in preheated oven at 350 degrees for approximately one hour.
Beef with black bean sauce
June 25, 2008
| Ingredients:
675g beef steak (rump or tender loin or fillet) 1/2 medium green pepper, deseeded 1/2 teaspoons salt 1/4 teaspoons pepper 3 tablespoons good stock 1 1/2 tablespoons cornflour 2 tablespoons dry sherry 4 tablespoons salted black beans 1 tablespoon soy sauce To garnish: coriander or parsley Directions: 1. Cut the beef with a sharp knife into 4cm x 2.5cm thin slices. Sprinkle with the salt, pepper, cornflour and 1 tablespoon of the oil. Rub the ingredients evenly into the meat. Leave to season for 20 minutes. Soak the black beans in hot water for the same length of time then drain. Cut the peppers into 5cm x 2.5cm strips. 2. Heat the remaining 3 tablespoons oil in a large frying pan or wok. When hot add the slices of beef and spread them out evenly over the surface of the pan. Cook for 1/2 minute. 3. Stir-fry over a high heat for 40 seconds then remove the beef from the pan with a perforated spoon and put aside. 4. Add the black beans to the oil remaining in the pan. Mash these firmly with the back of a metal spoon and put aside. Add the garlic, blend with the beans then pour in the stock. Heat mixture. Continue to stir and mix the ingredients together until a creamy bubbling sauce is obtained 5. Add the beef to the pan, stir well to blend with the sauce. 6. As soon as the beef is evenly coated with the sauce, add the peppers. Stir-fry with the beef until hot, then sprinkle with the sherry and soy sauce. Stir-fry quickly for 1 minute. 7. Serve on a well-heated dish to be eaten hot. This is a somewhat spicy dish meant to be consumed with cooked rice |
Nilagang Pata ng Baka at Mais
June 25, 2008
Ingredients: 2 pounds beef (or ox) feet
1 can whole kernel corn
salt to taste
1 small onion, diced Cooking Method: Clean the beef (or ox) feet thoroughly. (Baking soda does the job best.) Place the feet in large slow cooker. Add onion, corn including juice, and enough water to cover the meat. Cook for about 8 hours in slow cooker on high. If you overcook, meat will be very tender and soft. You want the meat to be a little firm to bite. When done, season to taste. You can use garbanzos or peanuts in place of corn. Tips: You can use beef feet in kari-kari or callos recipes. Also good with lugaw.
Beef Guisado Recipe
June 24, 2008
Estimated cooking time: 30 minutes.
|
Beef Guisado Ingredients: |
· 1 kilo beef tenderloin, cut into strips· 3 tomatoes, sliced· 2 onions, finely chopped· 1 clove of minced garlic· 1/4 cup soy sauce· 4 cups of beef broth or bouillon· 1 teaspoon of salt· 1/2 teaspoon pepper· 4 tablespoons of cooking oil
|
Guisado Cooking Instructions: |
· Heat oil in a cooking pan.· Sauté the garlic and onions.· Add the sliced tomatoes· Then add the beef, soy sauce, beef broth, salt and pepper.· Bring to a boil then simmer until beef is tender.
|
Cooking Tips: |
· The above beef guisado recipe can be used for vegetables and other meats.· For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.· Reduce the broth to 2 cups for vegetable dishes or use plain water instead.
BEEF TENDERLOIN CHEESE AND HERBS
June 24, 2008
*120 grams beef tenderloin
*15 grams parma ham(sliced thinly into 3 pcs)
*3 pcs sage leaves
*15 grams parmesan cheese
*10ml white wine
*120 grams roasted potato
*100 grams chickory
*2 grams rosemary
*2 tbsp olive oil
*2 tbsp unsalted butter
1. Slice beef tenderloin in 3 pcs. To make scalopine,put parma ham and sage on top. Dip into flour.
2. Cut potato into chunks and add salt,pepper,butter,olive oil and rosemary. Roast in pre heated oven (180C or 350F) for 15 minutes or until golden brown.
3. Boil the chickory for 10 minutes. Drain. Heat the skillet. Put olive oil, add garlic. Saute’ for 2 minutes. Add the chickory and season with salt and pepper. Squeeze half lemon.
4. Heat sillet over medium fire. Pan fry the beef tenderloin until it turns brown. Pour wine to make the sauce. Put parmesan on top until it melts. Serve hot.
Italian Beef In A Bucket
June 24, 2008
3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing -zesty Italian
10 ounce can beef broth
Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera - mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that’s right, eighteen) hours on LOW.
Meat will be very tender - can use a fork to pull apart.
Rice Fajita
June 22, 2008
Ingredients:
1 TBS oil
1/2 lb sirloin, cut into strips
1 medium onion, sliced
1 medium green pepper, sliced
1 medium red pepper, sliced
1 tsp garlic powder
1/2 cup water
1/4 cup lime juice
1/4 tsp black pepper
1 1/2 cups cooked white rice
Directions:
In hot oil, cook sirloin, onion, green pepper, red pepper and garlic powder. Stir frequently and until meat is browned. Add water, lime juice and black pepper. Bring to a boil. Reduce heat and allow to simmer 10 minutes.
Serve fajita mixture over cooked rice.
