10 foods 1.BEEF MECHADO Ingredients: • 1 kilo of beef cut into chunks • 1/8 - 1/4 kilo of pork fat cut into strips • 4 onions, peeled and quartered • 5 medium potatoes, quartered (optional: fried) • 1 medium sized carrot, sliced in 1/2 sections • 2 red bell pepper, sliced • 2 cups beef stock or 2 bouillon beef cubes dissolved in water • 3 bay leaves (laurel leaves) • 1/4 cup vinegar or calamansi juice • 2 cups tomato sauce and 1/2 cup tomato paste • 1 cup soy sauce • salt & pepper to taste • Cooking Procedure: • Cut a slice on the beef chunks and insert a pork strip in the middle (mitsa) • In a casserole or sauce pan, combine the beef (with the pork strips in it), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender • Add the vinegar or calamansi juice and let boil for a minute • Add the potatoes, onions, carrots, and bell pepper • Let simmer until potatoes and carrots are cooked, stir occasionally to thicken sauce 2. Lumpiang Shanghai Recipe. Ingredients: • 1 lb. ground pork or ground beef • 1/4 cup finely chopped onions • 1/2 cup finely chopped carrots • 1 cup chopped shrimps • 2 tbsp soy sauce • 1 whole egg • salt and pepper, to taste • lumpia wrapper Cooking Procedure: • Mix all the ingredients in a bowl. • In a cooking pan, heat 2 tablespoons of vegetable oil and fry the mixture until it is half-cooked. • Remove excess oil by using a strainer. • Wrap the meat into rolls with the lumpia wrapper. Use egg whites to seal the wrapper. • Fry in deep hot oil until the color becomes medium brown. • Drain in paper towels to remove excess oil. • Serve with your favorite dipping sauce. 3. Pancit Bihon Recipe. Ingredients: 1 pack Pancit Bihon (Rice Noodles) 1/2 lb pork, diced or cut into small pieces 1/2 lb chicken cooked and deboned. Cut into small pieces. 2 pieces Chinese sausage chopped thinly 6 pieces squid balls 1 medium carrot sliced thinly into strips 1 small cabbage, chopped 1 cup celery leaves, chopped 1 medium sized onion, chopped 5 cloves garlic, minced 1 pc chicken cube 5 tbsp soy sauce 3 to 4 cups water Cooking Procedure: • Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside. • Saute garlic and onion in a large pot. • Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes • Add water and chicken cube then simmer for 15 minutes. • Add the carrots, cabbage, and celery leaves. Simmer for a few minutes. • Remove all the ingredients except for the liquid left and set aside. • Using the same pot with the leftover liquid, add the soy sauce and mix well. • Add the pancit bihon and mix well. Cook until liquid evaporates completely. • Add the meat and vegetables that were set aside previously. Cook for a minute or two. 4. Bistek Tagalog Recipe Ingredients: • 1 lb beef sirloin- sliced into strips • 1/4 cup soy sauce • 1 piece lemon or 3 pieces calamansi • 1/2 tsp ground black pepper • 3 cloves garlic-crushed • 1 large onion-sliced into rings • 1 large potato- sliced into strips • 3 tbsp cooking oil • salt to taste Cooking Procedure: • Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes • Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside. • In the same pan fry the potatoes. Then set aside. • Fry the marinated beef (without the marinade) until color turns brown. Then set aside. • Put-in the garlic then saute for a few minutes • Pour the marinade and bring to a boil. • Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed. • Add the stir-fried onions and some salt to taste. • Garnish with fried potatoes before serving 5. My Pochero Recipe Ingredients: • 2 lbs chicken cut into pieces (thigh part) • 1/2 piece cabbage, quartered • bunch of bokchoy (pechay) • 1 medium sized potato, cubed • 2 large plantain(saba) banana • 1 large tomato, diced • 1 medium sized onion, diced • 2 tbsp whole pepper corn • 2 tbsp fish sauce • 1 tsp garlic • 1 small can tomato sauce • 1 cup garbanzos Cooking Procedure: • Heat oil and fry the banana until color turns golden brown. Set aside when done. • Sauté the garlic, onion, and tomato • Add the Chicken and cook for 3-5 minutes • Add the fish sauce, tomato sauce, and whole pepper corn and mix well • Add the water and simmer until chicken is tender • Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes • Add the cabbage and simmer for 5 minutes • Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy 6.Filipino Beef Bulalo Recipe Photo Courtesy of Angsarap.Net Ingredients: • 2 kg. bulalo/bone marrow or beef shanks • 1/2 kg. grated gabi (just like preparing for sinigang) • 1/2 kg. chinese pechay • 25 g. green onions • 10 g. garlic • 20 pcs. pepper corns • 1/4 kg. shredded labong • 1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches • 8 c. water • salt • vetsin or magic sarap • patis/fish sauce Cooking Procedure: • Bring water to a boil then add the bulalo • Boil once and remove scum that floats • Boil again, add all the above ingredients except the chinese pechay • After 3 minutes, lower fire to simmer • When bulalo is soft, add the chinese pechay • Add salt, patis, vetsin or magic sarap to desired taste 7.Filipino Beef Mechado Recipe Ingredients: • 1 kilo of beef cut into chunks • 1/8 - 1/4 kilo of pork fat cut into strips • 4 onions, peeled and quartered • 5 medium potatoes, quartered (optional: fried) • 1 medium sized carrot, sliced in 1/2 sections • 2 red bell pepper, sliced • 2 cups beef stock or 2 bouillon beef cubes dissolved in water • 3 bay leaves (laurel leaves) • 1/4 cup vinegar or calamansi juice • 2 cups tomato sauce and 1/2 cup tomato paste • 1 cup soy sauce • salt & pepper to taste Cooking Procedure: • Cut a slice on the beef chunks and insert a pork strip in the middle (mitsa) • In a casserole or sauce pan, combine the beef (with the pork strips in it), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender • Add the vinegar or calamansi juice and let boil for a minute • Add the potatoes, onions, carrots, and bell pepper • Let simmer until potatoes and carrots are cooked, stir occasionally to thicken sauce 8.My Nilagang Baka Recipe Ingredients: • 1 kilo beef bones, chopped, 1/4 beef brain (for beef stock) • 1 kilo beef cut into 1 1/2 cubes • 5-8 potatoes cut same size as the beef • 1 bundle of pechay, cut into 2 parts (optional) • 1 small or medium sized cabbage cut quarterly • 4 onions, diced • 1 head garlic, minced • 4-5 tablespoons patis or fish sauce / soy sauce • 1 liter of water • 2 chili red peppers • 3 tablespoons cooking oil • salt and pepper to taste • 1 tablespoon vinegar Cooking Procedure: • In a sauce pan or pot, simmer beef bones and brain for about 45 minutes and remove scum that rises to the surface. Then set aside the beef stock. • On another pot, heat oil and sauté garlic and onions. • Add the beef then sauté for another 3-5 minutes. • Add water just enough to cover the beef then bring to a boil. • Simmer until beef is tender. • Add in more water if it dries up before the beef is cooked. • Pour in your beef stock, potatoes, vinegar, patis, chili peppers • Continue to simmer until potatoes are cooked. • Add the pechay and cabbage. Do not overcook the vegetables. • Salt and pepper to taste 9.Filipino Beef Caldereta Recipe Ingredients: • 1 kilo beef, cut into chunks • 1 big can (350g) liver spread • 5 onions, minced • 5 cloves garlic, minced • 6 tomatoes, sliced • 1 cup tomato sauce • 3 green peppers, diced • 3 red peppers, diced • 4 pieces hot chilli peppers, minced • 3/4 cup grated cheese • 2 cups beef stock or water • 1/4 cup cooking or olive oil Cooking Procedure: • In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. • Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste. • Add the cheese and olives (optional) and continue to simmer until the sauce thickens. 10.Morcon Recipe Ingredients: • 2 lbs beef flank steak cut into 1/2 inch thick large sheets • 2 pieces beef cubes dissolved in 3 cups boiling water or 3 cups beef stock • 1 piece lemon or calamansi juice • 1 piece medium sized carrot, cut into long strips • 4 pieces hotdogs cut lengthwise • 2 pieces sweet pickles or sweet pickled cucumber cut lengthwise • 3 pieces hard boiled eggs sliced • 3 ounces cheddar cheese cut in strips about 1/2 inch thick • 1/4 tsp salt • 1/2 cup soy sauce • 1/2 cup flour • 1/2 cup cooking oil • pepper • sugar Cooking Procedure: • Marinate the beef sheets in soy sauce and lemon or calamansi juice for at least 30 minutes • Place the beef sheets in a flat surface and arrange the hotdogs, pickles, carrots, cheese, and eggs • Roll the beef sheets enclosing the fillings and tie with a cooking string to ensure it will not open-up • Place cooking oil in a pan and apply heat • Dredge the rolled beef in flour • Fry until the color of the outer part turns medium brown • Transfer the fried rolled beef in a casserole • Pour-in the beef broth then bring to a boil • Add half of the soy sauce-lemon juice marinade and simmer for an hour or until the meat is tender • Season with salt, pepper, and sugar • Remove the strings and slice into serving pieces • Place in a serving dish and add the sauce.
Posted on: Sun, 13 Jul 2014 10:01:30 +0000
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