Beef Pares



Beef Pares

Ingredients:


1/2 kilo beef brisket, cut into large cubes
1/2 cup soy sauce
1 tbsp. sugar
2-3 cloves garlic, chopped
1 small size onion chopped
1 small bundle spring onion, chopped
1-2 pcs. star anise
1/4 cup cornstarch
salt and pepper
cooking oil
garlic fried rice for 4-6 servings
For the Soup

1 small bundle spring onion, cut into 2” length
1 medium size onion, quartered
1/2 head garlic, chopped
2-3 slivers of ginger
1 tsp peppercorns

 
Cooking Instructions
 
Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste.

Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender.

Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant.

Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. 
Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. 
Season with salt and pepper to taste. 
Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two.

Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.



DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Pares



Beef Pares
  • ½ k. of beef (brisket, flank, short ribs or shank), cut into two-inch cubes
  • 6 cloves of garlic
  • 1 whole onion
  • 1 thumb-sized piece of ginger (wash and scrub, no need to peel)
  • 1 tsp. of whole black peppercorns
  • 1 star anise
  • 1 bay leaf
  • 1 tsp. of five-spice powder
  • 4 tbsps. of soy sauce
  • 4 tbsps. of rice wine
  • 1 tsp. of rice wine vinegar
  • 2 tbsps. of white sugar
  • salt, to taste
  • 1 tbsp. of tapioca or cornstarch
  • cooked rice, to serve
  • toasted garlic bits, to garnish
  • fried onion slices, to garnish
  • snipped scallions, to garnish

Cooking Instructions:

  1. Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
  2. Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
  3. Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
  4. When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
  5. Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
  6. Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
  7. Add the beef to the sauce; simmer for another 10 minutes.
  8. To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried onion slices and snipped scallions.

Pork Afritada


Pork Afritada

Ingredients:

  • 1 1/2 lbs. pork, chopped
  • 1 big carrot, cut into wedges
  • 1 big potato, cut into wedges
  • 1 small red bell pepper, sliced
  • 1 small green bell pepper, sliced
  • 5 garlic cloves, chopped
  • 1 large onion, chopped
  • 3 pieces dried bay leaves (laurel)
  • 1 cup beef or pork broth
  • Salt and pepper to taste
  • cups tomato sauce
  • 1/2 cup water
  • 2 tbsp cooking oil

Cooking Instructions:

  1. Heat the cooking oil in a pan and sauté the garlic and onions.
  2. Add the pork and sauté until the outer parts are cooked. (Approximately 5 minutes)
  3. Add the water, tomato sauce, beef broth & bay leaves. Stir and simmer for 30 to 40 minutes or until the pork is tender. Add more water if needed.
  4. Add the carrots and potatoes. Stir and simmer for another 5 to 8 minutes.
  5. Add the bell peppers. Add salt and pepper to taste. Stir and cook for another 3 minutes.
Image: yummy.ph

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.


Adobong Mani




Adobong Mani

Ingredients
  • 1½ to 2 lbs raw shelled peanuts (with or without skin)
  • 1 head garlic, cloves halved
  • 2 teaspoons, salt
  • 2 cups cooking oil
Cooking Instructions
  1. Heat a cooking pot then pour-in cooking oil.
  2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
  3. Remove the garlic and set aside.
  4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
  5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
  6. Transfer the peanuts to a mixing bowl. Share and enjoy!



source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.