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 Adobo

Pork Adobo

1 kg pork belly, cubed
Water - 2 cups 
Bay leaves - 3-4pcs

Adobo paste:
1/2 cup soy sauce
1/4 cup vinegar
2 heads garlic, peeled
3 tbsp white sugar
2 pcs chili pepper (optional)
Black Pepper

Cooking Instructions:

1.  In a blender, place all the ingredients except for the pork belly and water, blend until it becomes a paste
2.  Place the pork belly in a pot, pour the adobo paste and water on the meat and stir.
3.  Cover the pot and bring to a boil on high heat.  Stir. Continue to simmer on medium fire until most of the liquids have evaporated
4.  Pour water on the meat at least 1 inch above the meat, add the bay leaves.  Bring to a boil, reduce heat and continue to simmer until the meat is tender.  Add more water as needed and continue to simmer until most of the liquids have evaporated.  
5. Once the liquids have evaporated allow the meat to fry in its own fat

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.

Kare-Kare

Kare-Kare

Meat

• 1 oxtail
• 1 ox leg
• 1 ox tripe

Vegetables:

• 2 medium sized eggplant cut in small pieces
• 1 banana heart sliced diagonally (optional)
• 1 bunch of pechay or baby bok choy
• 1 bunch of sitaw (snake/string beans)
• 1/2 head of cabbage

Other Ingredients :

• 1 cup peanut butter
• 4-5 cloves of garlic, minced or chopped
• 1 big onion sliced thinly
• 3 tablespoon cooking oil

 

Cooking Instructions:

1. Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
2. Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
3. In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
4. Put the meat in the skillet and continue mixing.
5. Pour in the stock and bring to a boil for another 10 minutes.
6. Add the vegetables.
7. In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
8. Serve hot with bagoong alamang and boil rice.

Note:

• Don’t over cook the vegetables, you can also cook or blanch the vegetables separately in a caserrole and them mix it when the dish is about to be served.
• Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form.

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

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.

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

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.

Bistek Tagalog

Bistek Tagalog

• 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 Instructions:

• 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.

Hot Tip:

• You can also use pork strips instead of beef. Try it!
• You can also garnish it with lemons or stir-fried green peas.

Source: Lahat Sarap

Chicken Pork Adobo

Chicken Pork Adobo

• 500 grams pork tenderloin, trimmed and cut into (2-inch) pieces
• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 1/2 teaspoon black peppercorns
• 1 1/2 pounds skinless, boneless chicken thighs, cut into (2-inch) pieces 
• 1 (12-ounce) bottle rice vinegar
• 1 (14-ounce) can fat-free, less-sodium chicken broth 
• 8 garlic cloves, crushed
• 1 bay leaf 

Cooking Instructions:

1. Heat a large nonstick skillet over medium heat. 
2. Coat pan with cooking spray. 
3. Add pork pieces; cook 4 minutes, browning on all sides.
4. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. 
5. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy.

Chicken Afritada

Chicken Afritada

• 1 kilo chicken cut in serving portions
• 2 tbsp oil
• 4 cloves minced garlic
• 1 medium white onion
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 3 pcs bay leaves
• 1 large potato big dice
• 1 large carrots big dice
• 1 tbsp cornstarch dissolve in 1 cup water
• 1 pc bell pepper dice
• 1 pc chicken sausage (optional) 

Cooking Instructions:

1. Ina large saucepan, heat oil and saute garlic and onions then add in chicken and saute and brown for 10 minutes allowing all the chicken flavor to come out. season with salt and pepper.
2. Add in potato, carrots, tomato sauce and soy sauce then simmer for 5 minutes.
3. Add in chicken sausage, bay leaves and bell pepper and boil for 5 minutes.
4. Then pour in cornstarch mix and simmer for 2 minutes and remove from heat

Adobong Paa ng Manok (Chicken Feet Adobo)

Adobong Paa ng Manok (Chicken Feet Adobo)

1 lb chicken feet
1/3 cup vinegar
1/2 cup soy sauce
3 cloves garlic, crushed
1 onion, sliced
1/2 teaspoon black pepper
vegetable oil
7 cups water
2 red chili peppers
salt

Cooking Instructions:

1. With a knife, trim chicken feet of claws. Scrub well with salt, rinse in cold water and drain.
2. In a casserole, saute onion and garlic.
3. Add the chicken feet.
4. Then add the soy sauce and vinegar.
5. Simmer for 2 minutes.
6. Add water. Bring to a boil.
7. Add the black pepper.
8. Lower heat to medium-high and continue to cook until meat is very tender (peels off easily from the bone) and there’s little sauce left.
9. Add the chili peppers.
10. Serve with steamed rice.


source : magluto

Pork Estofado

Pork Estofado

• ¼ kg liempo, cut into cubes
• ¼ kg kasim, cut into cubes
• ¼ c soy sauce
• ½ c vinegar
• ½ T whole peppercorn
• 2 laurel leaves, torn into pieces
• 3-4 T sugar
• 6-8 pieces saging na saba or plantains
• ½ c water

Cooking Instructions:

1. Marinate the pork in soy sauce, vinegar, peppercorn and laurel leaves for 30 minutes
2. In a deep pot, put sugar on low heat and let it caramelize. [This is the secret!] When it turns golden, add the meat and marinade. Cover the pot and turn the heat on high.
3. When it begins to boil, add water and bananas. Put the cover back on then turn down the heat to a very low simmer. Stir once in a while so the banana and sauce really "blend" together.
4. Cook until sauce is reduced and pork is tender and falls of the bone.

source : rappler

Beef Mechado

Beef Mechado

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Recipe Cooking Procedure: 

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

- See more at: http://filipinofoodrecipes.org/beef-mechado-recipe#sthash.AtXSwJ0c.dpuf

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Cooking Instructions:

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

source: filipino food recipes

Pork Mechado

Pork Mechado

1/2 kilo pork ( marinate with 1/4 cup soy sauce and 2 tablespoons of lemon juice or calamnsi)
2 potatoes ( diced or cubed)
2 carrots ( diced or cubed)
1/2 cup tomato sauce
1 small size bell pepper (diced)
1 small onion
2 tablespoons soy sauce
4 cloves garlic
1/4 cup pork’s fat
1/2 cup water
salt and pepper to taste

Cooking Instructions:

1. In a pan put the pork’s fat, cook it until golden brown, when its golden brown, by using the oil from the pork’s fat we can now saute the garlic and the onion.
2. Saute garlic and onion, add the pork without the marinating sauce, saute for 2 minutes then cover and simmer for few minutes.
3. Add the soy sauce and tomato sauce, simmer for few minutes then add the water and bring to a boil.
4. Add the carrots and the potatoes, simmer for few minutes, check the taste then add salt and pepper if necessary.
5. Add the bell pepper and simmer for a minute then turn off the heat.
6. Serve it hot :-).

Beef Pochero

Beef Pochero

• 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
• 3 cups water
• 1 cup garbanzos

Cooking Instructions:

• 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

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

Source: Lahat Sarap

Filipino Callos

Filipino Callos


1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Cooking Instuctions:

1. In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
2. Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.
3. Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. 
4. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!

Chinese Pork Adobo

Chinese Pork Adobo

1 kilo / 2.2 lbs pork (get the part with some fat on it like pork shoulder, boneless country style ribs or pork belly)
Oyster sauce – 1 1/2 Tbsp
Brown sugar – 2 Tbsp (adjust to taste)
Soy sauce – 1/4 cup (I use Kikkoman)
Garlic – 6-8 cloves, minced or crushed or chopped (a small head of garlic may be used)
2 Bay leaves
Freshly ground pepper (or whole black peppercorns), to taste
8 oz fresh mini-bella/portobello mushrooms, or 2 - 4 oz shiitake mushrooms (fresh or dry)
A few drops of sesame oil (Very essential!)

Cooking Instructions:

Clean the pork. Cut up the pork adobo style - about 1 1/2 - 2 inch cubes or chunks. They will shrink as they cook so I make it a little bigger. 

In a deep pan or a Dutch oven, mix the soy and oyster sauces, sugar, garlic and ground or whole peppercorns. Coat the pork with the sauce. Insert the bay leaves.

Bring to a boil. Cover and simmer on low until pork is tender between 1 1/2 - 2 hours. 

When the pork is already tender, add in the mushrooms. Continue to simmer until the mushrooms are cooked and tender about 5-10 minutes. 

Add a few drops of sesame oil. Serve hot with rice.

Cook's Notes:

If using fresh Shiitake (4oz) - clean them quickly under running water or wipe the tops clean. Cut of the stem (can't eat them too chewy!) and then chop.

If using dry Shiitake (2 oz) - reconstitute/rehydrate the mushrooms in warm water for about 20 mins or until tender. Reserve the water. You may need to strain it first to remove any impurities and add it as needed if the adobo sauce dries up. This liquid is so full of flavor so don't throw it away especially if you like a more liquidy adobo.

source : Manila spoon