Beef Pochero

Pochero was one of my childhood favorites. My mom's beef or pork pochero sure satisfy my palette and definitely need extra rice ;)

Pocheros usually have saging na saba, and some were cooked with pechay (or bokchoy) and some add carrots too. Since my mom usually cooked it with just cabbage, Baguio bean and saging na saba, I decide to use the same it in this recipe. Also, I did a lazy version of cooking here because I used my slow cooker. Yes, it takes so much time in cooking, but since I didn't do much, I call it lazy way of cooking. I just love using my slow cooker especially in cooking beef because of the perfect tenderness and flavor it makes to the meat.


Ingredients:

• 1 kg beef brisket - big cubes
• 1 cube beef broth
• 2 teaspoons salt
• 1 medium onion - minced
• 5 cloves garlic - minced
• 1 teaspoon black ground pepper
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 pieces banana (saba) or plantain bananas, peeled and cut diagonally into around 1 1/2 inch thickness
• 1 cup Baguio beans (around 15 pcs)
• 1 medium sized cabbage - cut into quarters
• 1 small can of Pork and Beans
• 2 teaspoon cornstarch - diluted in 1/4 cup water
• 1 + 1 cups of water

Procedure:

1. In a pot, bring 1 cup of water to boil.
2. Add in beef broth cube, garlic, onion, tomato paste, tomato sauce and diluted cornstarch. Let it simmer while stirring until thick. Set aside.
3. Put beef in slow cooker, add 1 cup water, season with salt and ground pepper.
4. Add the tomato sauce mixture.
5. Cover the slow cooker and set it on high. Let it cook for 4 hours.
6. Add the pork and beans, cabbage, banana and Baguio beans. Cover and let continue to cook in high for another hour.
7. Serve and enjoy.

Read More »

Easy to Cook Gourmet Food from DinnerTime.me

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

• 350 g. Baby Potatoes, scrubbed
• Sea Salt
• Black pepper
• 350 g. Salmon Fillet, cut in 2 pieces
• 1/2 Lemon, juiced and zested
• 1/2 bunch fresh Dill, fronds picked and chopped
• Extra Virgin Olive oil
• 1 clove Garlic, crushed
• 40 g. Parmesan Cheese, grated
• 1 bunch Watercress/Kulfa, snipped
• 1/2-1 fresh red Chili Pepper, deseeded and sliced
• 1/2 pot Yogurt
• 1/2 tsp. Dijon Mustard
• 1 handful fresh Mint, leaves picked and torn

Procedure:

1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
2. Cut the salmon into 2 portion sized pieces.
3. Fill a saucepan, big enough to hold  all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
4. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
5. Meanwhile, zest and juice the lemon and chop the dill.
6. Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
7. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
8. Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
9. Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

*****************************************

Fettuccine with Spicy Meat Sauce

Ingredients:

• 200 g. Fettuccine Pasta
• 1 onion, finely chopped
• 1 tbsp. Olive oil
• 300 g. Ground beef
• Sea Salt and Black Pepper
• 1 Clove Garlic, chopped
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili powder
• 1 pinch Ground Cinnamon
• 200 g. Crushed Boxed Tomatoes
• 1 1/2 tbsp. Raisins
• 2 tbsps. Feta Cheese, crumbled
• A handful fresh Mint Leaves, chopped

For the green salad:

• 1 bunch Rocket Salad, shredded
• 1 1/2 tbsps. Olive Oil
• 1/2 Lemon, juiced
• 1 tsp. Honey
• Freshly ground Salt and pepper

Procedure:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the rocket.
12. Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

*****************************************

Chicken Noodle Soup with Ginger

Ingredients:

• 1 Vegetable Stock Cube
• 900 ml. water
• 4 Chicken Drumsticks
• 1 tsp. Fresh Ginger, grated or finely chopped
• 1-2 cloves Garlic, grated or finely chopped
• 1/2 box Mushrooms, thinly sliced
• 1/2 - 1 Red Chili Pepper (optional), finely chopped
• 50 g. Rice Noodles
• 1/2 can Sweetcorn
• 2 tsps. Soy Sauce, plus extra for serving
• Mint Leaves, to serve

Procedure:

1. Pour the stock (cube + water) into a pan and add the chicken.
2. Peel and grate or chop the ginger and garlic and add to the pot.
3. Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
4. Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
5. Remove the chicken to a board and pick the meat off the bones. Discard the bones.
6. Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
7. Simmer for 3-4 minutes until the noodles are tender.
8. Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
9. Serve with extra soy sauce for drizzling.

*****************************************

Aromatic Vegetable Pilaf

Ingredients:

• 200 g. Basmati Rice
• 1 Onion, peeled and finely sliced
• 1/2 box Mushrooms, cleaned and roughly chopped
• 150 g. Green Beans, trimmed and sliced
• 1 Carrot, peeled and finely chopped
• 1/2-1 tbsp. Cooking oil
• 1/2-1 tbsp. Ghee/butter, optional
• 1/2 Cinnamon stick or 1 tsp. Cinnamon
• 3 Cloves
• 1-2 Cardamom Pods, lightly crushed
• 1 Bay leaf
• 1/2 tsp. Ground Turmeric
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/2 tsp. Chili Powder
• Sea Salt
• 350 ml. Water
• 2 tbsps. Raisins
• 2 tbsps. Pistachio Nuts, toasted

Procedure:

1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
2. Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
3. Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
4. Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
5. Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
6. Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
7. Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
8. Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
9. Meanwhile, toast the pistachios in a dry pan.
10. Uncover and fork through the rice and vegetables.
11. Sprinkle with the toasted pistachios and serve.
12. You can serve it with plain yogurt as well (optional).

*****************************************

For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC, 

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

Read More »

Cheesy Teriyaki Meatballs

Meatballs are great on its own or on pasta, but for us Pinoys, rice will always be the best for such meaty dish. I recently craved for meatballs and wondering what would be the best sauce to match for my cravings. I could use tomato sauce, mushroom gravy - which is one of my favorites, or something I haven't tried before, like a Barbecue teriyaki sauce. Finally, I decided to go for something new for my taste buds.

Adding parmesan cheese was also something new for me but reading some good feedbacks and suggestions online, I decided to give it a try. Well, it was definitely worth the taste! It gives a huge burst of flavor compare from the usual boring meatballs.


Ingredients:

• 1 kg ground beef
• 1/2 cup chopped parsley
• 1 medium minced onion
• 2 tsp salt
• 2 tablespoons barbecue sauce
• 1 tsp black pepper
• 2 tablespoons flour
• 1/2 cup Parmesan cheese
• 1 egg

Ingredients for the sauce:

• 2 teaspoons cornstarch
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon barbecue sauce
• 1/2 teaspoon ground black pepper
• 1 cup water

Procedure:
          For the Teriyaki sauce:

1. Mix all ingredients together in a casserole and simmer it in a low medium fire while stirring it until thick. Set aside

         For the Meatballs:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix all ingredients together in a bowl.
3. Roll golf ball sized balls with the meat mixture. 
4. Put the meatballs in an oven-safe dish.
5. Cover with foil.
6. Bake for 20 minutes.
7. Remove foil and pour in the Teriyaki sauce.
8. Bake for another 30 minutes.
9. Serve and enjoy!

Read More »

Slow Cooked Beef Stew (Slow Cooked Beef Caldereta)

I finally had a chance to use my new slow cooker! It was a gift of my husband for my birthday and since then, I was thinking what is the best recipe to inaugurate my new baby in the kitchen.

So I tried googling and found quite plenty of very appetizing recipes. I decided to try it first with a beef recipe to know exactly its capacity to soften tough meat. My husband requested for Caldereta (Beef Stew). I found different recipes and procedures online but as I wanted it to taste more like our own version of Caldereta, I added some twist to the usual beef stew recipes. 

When I was reading procedures about how long it usually take to fully soften the beef meat using slow cooker, I thought it is quite long hours and too much to do. But then I realized, since I am more into multi-tasking, I could prepare lunch and dinner at the same time. Well, I could prepare lunch and prepare also the things for the slow cooker. Then just set my slow cooker after eating lunch and have a good rest. That will be just perfectly ready by dinner time :)

Well, any way, here's my version of Caldereta using slow cooker. It only took me 10 minutes to prepare everything before setting it into the slow cooker, yeah, that easy.  

Ingredients:

• 1 Kg Beef Brisket cut into 6 cubes
• 2 medium sized potatoes - cut into cubes 2"x2"
• 2 medium sized carrots - sliced about 1" thickness
• 1 medium sized green bell pepper - cut in cubes
• 1 large sized onion - cut in cubes
• 1 tablespoon minced garlic
• 3 tablespoon tomato paste
• 1 small can liver spread
• 1 tablespoon margarine
• 2 1/2 cups beef broth
• salt
• pepper
• ground dried basil (optional)
• oil

Procedure:

1. Season beef with salt and pepper.
2. Heat 3 tablespoons of the oil in a nonstick skillet over medium-high heat.
3. Add the beef and cook until it begins to brown, about 3 minutes. Remove from skillet, set aside and drain the excess oil.
4. Lightly pan fry the potatoes and carrots. Remove from heat and set aside.
5. Heat a casserole with 1 tablespoon oil and saute garlic and onion.
6. Add the beef broth and tomato paste.
7. Mix in the liver spread and margarine.
8. Season with salt and pepper. Let it boil for a minute. Set aside.
9. Put the beef, potatoes, carrots and green bell pepper into the slow cooker.
10. Season with dried ground basil.
11. Pour in the broth mixture.
12. Cover the slow cooker and cook in high for 5 hours.
13. Serve and enjoy!

Read More »

Oven Baked Lamb Chops

Lamb chops are quite unusual for our kitchen; It was actually my first time to have this in our menu. And the thing that surprise me most was that, my husband was the one who suggested and bought its ingredients for our weekend dish. Well, he wasn't really a big fan of lamb which quite amazed me for him to have it a try. =D

So far, I guessed he loved it! =D

Ingredients:

• 5 pcs Lamb chops
• 3 tablespoon yogurt
• salt
• pepper
• 1 tablespoon lemon
• 1 tablespoon soysauce
• Dried basil - minced
• Fresh Coriander - minced

Procedure:

1. Mix all ingredients and rub it to the lamb chops to marinate for at least 30 minutes or overnight.
2. Preheat oven to 180-200 deg.Cel.
3. Grease an oven-proof pan and put the lamb chops on it including the marinating mixture. Place the pan in the middle part of the oven.
4. Leave to bake for 30-40mins or depending on how thick the lamb chops or how well-done you would like your lamb chops to be.
5. Serve and enjoy!

Read More »

Bulalo Steak

An unusual yet mouth-watering way of preparing and serving beef shanks for us Pinoys is to have it marinated, slowly tenderized its meat, side-dished with vegies then served with rice. I called it Bulalo Steak =D I love it when served with sizzling plate, but since I don't have it, I just served it freshly hot from the casserole.
Well, it is not very much advisable for people with high cholesterol level, thus you can still enjoy its photo. =D

Ingredients:

• 1 kg bulalo (beef shank, bone in)
• water
• 1 large onion - chopped
• 2 chilli - chopped
• ¼ cup tablespoon soysauce
• ¼ cup lemon / calamansi juice
• 2 tablespoon Oyster Sauce
• 3 tablespoon Sweet Soy Sauce
• 1/2 cup green Bell Pepper - cut into strips
• 1 tablespoon flour - diluted in water
• 2 tablespoon butter
• salt and pepper

Procedure:

1. In a pressure cooker, put beef shanks, water (just enough to cover the beef), 1/4 cup soy sauce, lemon/calamansi juice, onion, chilli, salt and pepper. Tenderize bulalo for 30 minutes. Start timing when the water in the steamer starts to boil.
2. Remove tenderized beef from the broth. Set aside 1 cup of broth.
3. Mix oyster sauce, sweet soy sauce, 1 cup beef broth and the diluted flour. Set aside.
4. Heat butter and pan-fry the bulalo until brown on all sides.
5. Pour the beef broth mixture.
6. Season with salt and pepper. Let it simmer until the sauce becomes thick.
7. Put the bell pepper. Let it cook for a minute.
8. Serve and Enjoy!

Read More »

Beef Mami

Perfect for the cold weather here in Abu Dhabi is a savoury and hot Beef Mami. I am lucky to have a nearby Chinese grocery in our flat, aside from tofu, they also sell egg noodles, dimsums and many other stuffs that I love to use in cooking. So, cooking this specific dish isn't a hassle.

Beef Mami is best for mid-afternoon snack but my husband requested it for dinner. =D My recipe turned-out very good, though I hope next time I could pair it with Siopao Asado. Any how, this easy and lovely treat especially during cold season will surely be a hit. Enjoy!

Ingredients:

• 1/2 Kg Beef Strips
• 1/2 Kg egg Noodles
• 3 pieces star anise
• 3 tablespoon soy sauce
• 4 tablespoon sweet soy sauce
• 1 cup + 1 Liter water
• 1 tablespoon minced garlic
• 1 medium sized onion, minced
• 2 cups Cabbage - chopped
• 1 cup Carrots sliced diagonally
• 2 cups fried tofu - cubes
• 4 pieces hard boiled eggs
• salt and pepper to taste

Procedure:

1. Boil 1 cup water and put-in the beef, garlic and onion and soy sauce. Cook until the beef is tender.
2. Add the sweet soy sauce and star anise
3. Pour-in 1 liter of water and bring to a boil.
4. Put the carrots. Cook it for 5 minutes.
5. Add salt and pepper to taste.
6. Put the egg noodles and cabbage. Let it simmer for 5 minutes
7. Garnish with sliced boiled egg and fried tofu.
8. Serve and Enjoy!

Read More »

Sweet and Sour Meatballs

From lumpia, to siomai, to tortang giniling and ended-up to sweet and sour meatballs. I don't know if it's an advantage or disadvantage to have a ground beef stock in my fridge. My husband can't decide what recipe he would like for dinner. Yes, I am in-charge of the cooking and it is a bit difficult to set my mind on a specific recipe to cook if the one in-charge of deciding is quite pickle-minded.

Any how, my husband decided to have sweet and sour meatballs earlier today, but when we came home from work, he still asked me, "What's for dinner?".... =( Well I really don't know of he really hadn't decided for what am I going to cook to he just had a slight memory gap =D

So, to finalized I just stick to sweet and sour meatballs since I've already bought ingredients for it.... Yeah, no more suggestions, here we go....

Ingredients:

• 1/2 Kg Ground Beef
• 1/2 cup minced onion + 1 medium onion chopped
• 1/4 cup + 2 tablespoon minced garlic
• 1/2 + 1/2 teaspoon salt
• 1/2 + 1/2 teaspoon pepper
• 1 cup carrots sliced diagonally
• 1/2 cup pineapple chunks
• 1 medium green bell pepper - sliced into strips
• 1/4 cup tomato paste
• 3 tablespoon vinegar
• 4 tablespoon sugar
• 2 tablespoon corn flour - diluted in warm water
• 1 cup water
• oil

Procedure:

1. Mix ground beef, 1/2 teaspoon salt, 1/2 teaspoon pepper, minced onion and minced garlic.
2. Make balls of about 1 1/2 - 2 inches in diameter.
3. Heat oil in a low medium fire and fry meatballs for 7-10 minutes or until cook. Set aside.
4. Saute remaining garlic and onion.
5. Add carrots, pour water and vinegar.
6. Put sugar and season with salt and pepper.
7. Let it simmer for 5 minutes.
8. Put the tomato paste and pineapple chunks with syrup.
9. Put the meatballs and let it simmer for 7 minutes.
10. Add the bell pepper and the diluted flour. Mix well and let it simmer 'til the sauce thickens.
11. You can adjust the seasoning according to your taste.
12. Serve and enjoy!

Read More »

Beef Siomai

Siomai are Chinese dumplings that are loved by us, Pinoys. Variety of main ingredients can be used for siomai. Pork, shrimp, chicken, beef or combination of either of these will greatly give a tasty outcome for this recipe. I personally love pork siomai from Philippines but since pork is not always present in our fridge I became used to have beef for siomai. Below is my simple recipe of siomai. Enjoy!

Ingredients:

• 1/2 Kg ground beef
• 1/2 tbsp ground black pepper
• 1/2 cup onion, minced
• 1/2 cup carrots, minced
• 1/2 cup mushroom, minced
• 1 pack won ton wrapper
• 1 tablespoon oyster sauce
• 1/2 tsp salt
• 1 piece raw egg
• water for steaming

Procedure:

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2. Wrap the mixed ingredients using the won ton wrapper.
3. Steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece.
4. Serve hot with soy sauce and calamansi/lemon dip.
5. Share and enjoy!

Read More »

Ox Tripe Kare-kare

Another request from my husband last night was ox-tripe Kare-kare. This peanuty sauce dish is almost always present in Philippine restaurants' favorite menu. It is best serve with sauteed fish paste and steamed white rice.

Ox tripe is a bit too difficult to achieve a tender texture. I have to boil it for almost couple of hours in slow cooker. However if you are using pressure cooker, 30-40 minutes will be enough. I put at least 2 tablespoon of vinegar and crush ginger while boiling it to remove the unpleaseant smell of the tripe.

There also different vegetables that could be present in Kare-kare. Since I have limited stock of vegies, I only made used of petchay, sitaw and eggplant to this particular recipe.   

 

 

 

 

Ingredients:

• 1/2 k. beef tripe, cut into small rectangles
• 3 medium size eggplant, sliced
• 2 cups sitaw, cut into 2inch long
• 1 bundle pechay
• 1/2 head garlic, chopped
• 2 large size onion, chopped
• 4 tablespoon peanut butter - dilute in 1/4 hot cup water
• 2 cups water
• 2 tablespoon fish sauce (patis)
• cooking oil
• ginisang bagoong (sauteed shrimp paste)
• salt

Procedure:

1. In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary.
2. Remove tripes from casserole let cool.
3. In a sauce pan, sauté garlic and onion.
4. Add in tripe and fish sauce, cook for 3-5 minutes.
5. Pour in water and simmer for another 7-10 minutes.
6. Add peanut butter simmer for 3-5 minutes and until sauce thickens.
7. Add sitaw and after 3 minutes add eggplants. Cook for another 3-5 minutes or until vegetable are just cooked.
8. Add salt if necessary.
9. Put petchay 2 minutes before turning-off the fire.
10. Serve hot with ginisang bagoong.
11. Enjoy!

Read More »

Bulalo (Stewed Beef Shank)

Warm Bulalo is one of Filipino comfort food especially during rainy season. I guess this is just in time to have Bulalo in the Philippines since they are experiencing heavy rains due to storm these past few days. Though this is one of Pinoys favourite, it is highly recommended not to eat this dish on a regular basis due to health reasons. I know it is very difficult to resist our favourite Bulalo especially with its tasty meat, ligaments (litid) and bone marrows (utak).

Though the heat of summer is at its peak here in UAE, the urge of cravings for Bulalo convinced us to have it for dinner. I don’t have pressure cooker here in our new flat so I boiled the beef shanks through slow cooker. It took so much time but it is worth the wait. I would say that using slow cooker taste better and gives a nice feature of the beef. The meat was so tender and the bone marrows were still packed-in.

This recipe is actually easy to cook. In spite of this, there are many different versions and ingredients incorporated with Bulalo. Below is my version that my Mom usually cook. =D  

Ingredients:

• 2 Kg beef shank
• ½ pc medium cabbage - divide into 5
• 2 pcs Corn, each cut into 3
• 1 carrot - sliced into 6
• 2 tbsp Whole pepper corn
• 1 big sweet potato - sliced for about 1 inch thickness
• 1 medium sized onion - chopped
• 2 liters water
• 1 1/2 tbsp fish sauce (optional)
• 1 beef stock cubes

Procedure:

1. In a big pot, pour water and bring to a boil
2. Put-in the beef shank, onion, beef stock cube and whole pepper corn. Simmer for 1.5 hours or until meat is tender.
3. Add sweet potatoes, carrots, corn and simmer for another 10 minutes
4. Add the fish sauce and cabbage. Simmer for another 3-5 minutes.
5. Serve hot and enjoy!

Read More »

Beef with Broccoli

It is quite unusual for my husband to request or decide what will be our dinner. Most of the time we argue on what to cook for dinner. Not because we contradict on what will be our food menu but because he couldn’t think of any suggestion for me to cook. And sometimes, being in-charge of cooking it is tiring to do the thinking as well. The best suggestions he could come-up with are, “just fry meatloaf” or “let’s just buy grilled chicken”. So, not to be stuck with fried or grilled stuff, I am encouraging him to suggest something else other than the usual ones.

Lately, my blog has been a great help for him to widen his choices for food suggestions. He will just browse my blog and suggest what he wants or what is similar to a specific recipe that I haven’t posted yet.

Earlier today, I asked him what he wants for dinner and he eagerly suggested “Bistek Tagalog!” Then later this afternoon he called me and said, “Hon, I changed my mind for dinner, let’s just have Korean beef barbeque.” Of course, not to let this rare chance of him being eager of suggesting slip away, I just agreed on him.

We did the grocery but unluckily we didn’t found any bean sprout for the recipe of Korean beef barbeque… =(      Not to spoil the dinner plan, we just thought of a similar recipe but with a different vegetable ingredient. We came-up with Beef Broccoli. And I guess it turned-out well, since it is one of my favourites and I haven’t featured it here in my blog yet.

I’ve cooked this recipe several times even before I’ve started blogging. And through the years I’ve revised and add some ingredients to match my taste. I’ve used sweet soy sauce instead of oyster sauce, since oyster sauce is too salty for me. I let salt do the job for it though. And I add peanuts for a change =D 

 

 
 
Ingredients:

• 1/2 Kg beef strips
• 3 cups broccoli florets
• 2 tablespoon garlic - minced
• 2 tablespoon onion - minced
• 1/2 cup peanuts (cooked)
• 1/4 cup soy sauce
• 1/4 cup + 1 tablespoon sweet soy sauce
• 2 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 tablespoon sugar
• water
• salt
• pepper

 
 
Procedure:

1. Boil beef strips with salt in water for about 20-30 minutes or until tender.
2. Drain beef and put in a bowl.
3. Pour soy sauce and lemon juice in to the beef then mix it. Set aside.
4. Heat oil in a wok with low medium fire.
5. Saute garlic and onion.
6. Mix in the marinated beef with its marinating mixture. Cover and let it simmer for 3 minutes.
7. Add 1 1/2 cup water, peanuts, sugar, sweet soy sauce, pinch of salt and pepper. Cover and let it simmer for another 5 minutes.
8. Dilute cornstarch in 1/2 cup warm water and mix 1 tablespoon sweet soy sauce.
9. Pour the cornstarch mixture in the wok and mix.
10. Add the broccoli florets, cover the wok and let it simmer for 1-2 minutes or until the sauce thickens. (Do not overcook the broccoli to preserve its crisp)
11. Serve with white rice and Enjoy!

Read More »

Beef Lumpiang Shanghai

Here’s another version of my Beef Lumpiang Shanghai. I would say a much better version with a twist. Well, I actually forgot to ask my husband to defrost my ground beef and since we don’t have our microwave at the moment (yeah, we are in a process of moving-out from our old flat to our new crib), I have to make a trick to finish my cooking in-time for dinner. I boiled the ground beef with a pinch of salt for about 10 minutes in a medium high fire. When the meat turns lightly brown and has the right texture for my lumpia, I drained it and did the rest of the procedure. Since the meat is almost cooked I thought of mixing a cup of grated cheese to make it special.

 
 

 
 
 
Ingredients:

• 1/2 kg Ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1 cup Celery (finely chopped)
• 2 Eggs
• 1 1/2 Tablespoon fish sauce
• 2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 1 Beef Stock cube (powderized)
• 1 package spring roll wrappers
• 1 cup grated cheese
• 1 1/2 quarts oil for frying

Procedure:

1. Parboil the ground beef with a 1/2 teaspoon of salt for about 10 minutes or until beef is ligthly brown.Drain and put in a bowl.
2. Mix all the rest of ingredients in a bowl with beef except for the wrappers and oil.
3. You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
4. Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
5. Fold the bottom end over slightly tugging the filling down so it would be wrapped tightly.
6. Fold the sides toward the middle.
7. Start rolling up. Brush the top end of your wrapper with a little bit of water or egg whites to seal the lumpia.
8. When all wrapped up, heat oil in a pan and deep fry your lumpia for about 5 to 7 minutes in a low heat fire or until golden brown.
9. Pull out and let excess oil drip over a strainer or paper towel.
10. Serve and Enjoy!

Read More »

Beef Pares

Finally, my aspiration to cook beef pares has come to reality. And I could say that I did it quite well for my first try.

What really amazed me with this recipe is the star anise as one of the key-player in making this dish really distinguished. It gives the unique aroma and perfect blend of spice. Since I’ve never really use star anise before, it really impressed me on how this condiment turned a simple dish into something very tempting.

Much about star anise… The real star of this post is my Beef Pares =D …. Well, with the help of modern-day technology, browsing its ingredients and detailed procedure has never been a hassle.… Not to prolong, here’s how it goes… =D

Ingredients:

• 1/2 Kg beef  brisket
• 3 Tablespoon soy sauce
• 1/4 cup sugar
• 2 tbsp ginger, minced
• 2 cloves garlic crushed
• 1 medium-sized onion, minced
• 3 cups water
• 4 small pieces star anise
• 3 tbsp spring onions, finely chopped
• cooking oil
• salt
• pepper

Procedure:

1. Boil beef in water until the meat is tender. Cut in cubes and set aside, as well as the beef stock.
2. Heat the oil in a pan. Saute the garlic, ginger, and onion.
3. Put-in the beef and saute for about 2 to 3 minutes
4. Add the soy sauce, sugar, 1 1/2 cups of beef stock, pinch of salt and pepper then bring to a boil.
5. Put-in the star anise and simmer for 10 to 15 minutes or until the sauce thickens
6. Garnish with spring onions on top.
7. Serve and enjoy!

---

---

Here's a detailed video on how to cook Beef Pares: Courtesy of Panlasang Pinoy

Read More »

Homemade Hamburger

Ingredients:

• 1/2 KG Ground beef
• 1 medium size Onion - minced
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon oyster sauce
• 1 tablespoon sweet sauce
• 1 teaspoon soy sauce

Procedure:

1. Mix all ingredients using your clean hands.
2. Make sure that all ingredients are thoroughly blended but not over-mixed, to avoid your patty being dry.
3. Divide the mixture into 4 equal parts.
4. Form each portion into round burger patty shape, at least 1/2 inch thick.
5. Place in a plate with wax paper and put inside the fridge for at least an hour before cooking - this is to maintain the patty's shape while cooking in either grill or pan fry.
6. Heat pan with a tablespoon of cooking oil, just enough to grease it.
7. Pan fry the patties in a low heat fire for at least 3 minutes each side or 'til light golden brown. Do not overcook to maintain the juicy flavor of the patty.
8. Serve in sandwich bun with mayo, cheese and your choice of vegies. Enjoy!

Read More »

Mixed Bicol Express

Ingredients:

• 1/2 KG of beef strips
• 1/2 KG of squid rings 
• 5 Pcs chili
• 3 cups coconut milk
• 1 teaspoon sauted shrimp paste
• Garlic - chopped
• Onion - chopped
• oil
• salt

Procedure:

1. In a saucepan, sauté garlic and onion.
2. Add the beef strips and 1 cup of water.
3. When the beef is tender and  water evaporates, continue sauteing 'til the beef turns lightly brown.
4. Add sauted shrimp paste and stir.
5. Add the squid rings and chili. Sauté for 3-5 minutes.
6. Pour the coconut milk.
7. Cook in low fire until a saucy consistency is achieved.
8. You may add salt depending on your taste.
9. Serve hot.

Read More »

Beef Burritos

A great Friday snack that really satisfied my cravings is a home-made beef burritos. And because I don't have stock of vegies and ground beef at home, my husband and I rushed to the grocery store to buy the ingredients. Well, this easy snack would really be a hit for a small family or friends gathering.

Ingredients:

• Ground beef
• Iceberg Lettuce - chopped
• Tomatoes - chopped in cubes
• White Onions - chopped
• Cheese - shredded or sliced
• tortillas / wrapper
• salt
• pepper
• paprika
• oil

Procedure:

1. In medium-sized nonstick skillet with oil, brown ground beef over low heat 15 to 20 minutes or until no longer pink, stirring occasionally.
2. Season with salt, pepper and paprika. Pour off drippings and set aside
3. Place a sheet of the wrapper in a plate.
4. Put in lettuce, tomatoes, onions, beef and cheese in the middle of the wrapper. Just enough amount of each to close the wrapper.
5. Carefully wrap and cover with wax papper.

Read More »

Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is almost very common to Filipinos' cuisines. This easy and savoury recipe is a great dish for Pinoys lunch or dinner. Thus, it is rarely prepared for a certain especial occassions.

It is not my first time to cook Bistek Tagalog, in fact I have cooked this for several times, but still nothing beats my Mom's recipe. It took me sometime to somehow get the right flavour. It is an easy recipe yet I always did something wrong that makes it salty. Today, I am indeed satisfied on how I cooked it. I should say, just the right flavour!

Ingredients :

• 1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
• 4 tbsp. of lemon juice / kalamansi juice
• 1/4 cup of dark soy sauce
• 2 small potatoes sliced
• ground pepper
• salt
• 1 tbsp. of minced garlic
• 2 large onions, cut into rings
• oil
• 1/2 cup water

  

Procedure :

1. In a mixing bowl, mix kalamansi or lemon juice and soy sauce.
2. Add beef and ground pepper. Mix well. Let sit in the refrigerator at least 30 minutes.
3. Heat a skillet. Add oil. Lightly fry the potatoes. Remove from skillet and drain on paper towels.
4. In the same skillet, lightly fry the onion rings. Remove and drain on paper towel as well.
5. In the same skillet, add a little more oil. Sautee garlic.
6. Add the beef and pan-fry it..
7. When the beef has been cooked, pour the marinade, water, salt and pepper into the skillet and boil for 2 minutes.
8. Add the potatoes and onion rings.
9. Serve with plain steamed rice.

Read More »

Korean Beef BBQ

One of the easiest dishes to cook for a gathering is Korean Beef. The flavour and the presentation just made it to my A-list recipes. It can be marinated from an hour to overnight, and the strips of beef cook really quickly.

I prepared this recipe for my friend’s despedida party. And since I am alone in doing the cooking stuff I chose an easy yet enticing recipe. Indeed, it was a hit that night! =D

Ingredients:

• 2 KG Beef Strips
• 1 cup Soy Sauce
• ½ cup minced garlic
• ½ cup minced onion
• 1 cup sweet soy sauce
• 3 tablespoon flour
• ¼ cup lemon juice
• 2 tablespoon sugar
• Water
• Sesame Seeds
• 3 Cups Mung Bean Sprout
• Salt
• Pepper
• Oil

Procedure:

1. Marinade the clean beef strips to soy sauce, salt, pepper, lemon juice and sugar. Mix well. I add small amount of water to well immerse all the beef strips. Marinade it at least an hour.
2. Heat oil in a wok.
3. Sauté garlic and onion.
4. Add in the beef strips and marinade mixture. Let it simmer for 30 minutes or until the beef is tender. Add water if necessary.
5. Once the beef is tender mix the sweet soy sauce.
6. Dissolve flour in small amount of water and pour it in the wok.
7. Add the bean sprout. Season with salt and pepper.
8. Once the sauce thickens mix in the sesame seeds.
9. Remove from fire and serve with rice.

Read More »