BISTEK TAGALOG

This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it  and Voila! You have your deliciously cooked beef steak.

Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright. It is important to marinate the beef in soy sauce and lemon juice for at least an hour so that the meat absorbs the flavor prior to cooking. The cut of the beef also matters a lot because this will affect the texture of the dish. Tender cuts are recommended for shorter cooking time. If the cut of beef that you have is tough, try cooking it in a pressure cooker for 30 minutes.

INGREDIENTS

• 1 lb. beef sirloin, thinly sliced
• ¼ cup soy sauce
• 1 piece lemon or 3 pieces calamansi
• ½ tsp ground black pepper
• 3 cloves garlic, crushed
• 1 large onion, sliced into rings
• 3 tbsp cooking oil
• salt to taste

DIRECTIONS

1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
4. Put-in the garlic then saute for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!

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Summery Lime-Mango Shortcakes

Summery Lime-Mango Shortcakes - is the combination of fruit and it is awesome and not overly sweet. The shortcakes are light and fluffy."

Summery Lime-Mango Shortcakes is very delicious and beautiful dessert. It is easy to make just follow the directions listed below.

INGREDIENTS

Fruit:

2 ripe mangoes, cut into 1/2-inch cubes

3/4 cup fresh blueberries

1 cup sliced fresh strawberries

1 1/2 teaspoons lime juice

1 tablespoon honey

Cream:

1/2 teaspoon unflavored gelatin

1 tablespoon water

1 cup heavy cream

2 tablespoon confectioners' sugar
1/2 teaspoon coconut extract (optional)

Shortcakes:

2 1/2 cups all-purpose flour

31/2  teaspoons baking powder

1/4 cup white sugar

1 tablespoon grated lime zest

1 tablespoons poppy seeds

1 1/2 teaspoons salt

1/2 cup vegetable shortening

1 egg

1 cup buttermilk

DIRECTIONS

PREPATION: 45 MINUTES

COOK: 20 MINUTES

READY IN: 1 HOUR and 20 MINUTES

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
3. Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
4. Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
5. Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
6. To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves. CLICK SOURCE HERE

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Fresh Corn and Zucchini Saute

INGREDIENTS

1/4 cup butter

1/2 small white onion, finely diced

3 small zucchinis, diced

3 ears corn, husks and silk removed

sea salt to taste

freshly ground black pepper to taste

DIRECTIONS

PREPARATION: 10 MINUTES

COOK:15 MINUTES

READY IN:25 MINUTES

1. 1. Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
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HONEY GLAZED HAM

INGREDIENTS

1 (5 pound) ready-to-eat ham

1/4 cup whole cloves

1/4 cup dark corn syrup

2 cups honey

2/3 cup butter

DIRECTIONS

PREPARATION: 20 MINUTESS

COOK:1 HOUR and 15 MINUTES

READY IN: 1 HOUR and 35 MINUTES

1. 1. Preheat oven to 325 degrees F (165 degrees C).
2. 2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. 3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. 4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
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BEEF MECHADO

Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).

Ingredients

• 3 cloves garlic, crushed
• 1 piece large onion, sliced
• 2 lbs beef chuck,cubed
• 8 ounces tomato sauce
• 1 cup water
• 3 tbsp cooking oil
• 1 slice lemon with rind
• 1 piece large potato, cubed
• ¼ cup soy sauce
• ½ tsp. ground black pepper
• 2 pcs. bay leaves (laurel)
• salt to taste

Instructions

1. Heat cooking oil in a pan then saute the garlic and onion.
2. Put-in the beef and saute for about 3 minutes or until color turns light brown
3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed. Note this can take 60 to 120 minutes depending on the quality of the beef.
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates
5. Put-in the potatoes and cook until the potatoes are soft
6. Place in a serving plate then serve hot with rice. Share and Enjoy!

Nutrition Information

Serving size: 6

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LECHON KAWALI - CRISPY PORK BELLY

LECHON KAWALI - CRISPY PORK BELLY

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .

Lechon Kawali Recipe

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 2 lbs. pork belly
• 2 tbsp salt
• 2 tbsp whole pepper corn
• 5 pcs. dried bay leaves
• 3 cups cooking Oil
• 34 ounces Water

Instructions

1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat's texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according to desired portions
9. Serve hot. Share and Enjoy!

Nutrition Information

Serving size: 6

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PORK AFRITADA

Pork Afritada is simply “Stewed pork in tomato sauce”. This dish is similar to Menudo and Kaldereta(or Caldereta) and is usually cooked with wedges of carrots and potatoes. Bay leaves are also added for extra flavor and aroma.Because of the similarity of Afritada to other tomato based dishes, identifying this dish is quite confusing to some.

Pork Afritada

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1½ lbs. pork, chopped
• 1 big potato, cut into wedges (or 5 small potatoes)
• 1 big carrot, cut into wedges
• 3 pieces dried bay leaves
• 2 cups tomato sauce
• 1 tsp ground black pepper
• 1 cup beef or pork broth
• ½ cup water
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 tsp garlic, minced
• 1 cup onion, chopped
• 2 tbsp cooking oil
• Salt and pepper to taste

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 bay leaves, beef broth, water, and tomato sauce. Stir and simmer until the pork is tender (around 30 to 40 minutes). Add more water if needed.
4. Put-in the potato and carrots cook for 5 to 8 minutes.
5. Add the bell pepper. Cook for 3 minutes
6. Add salt and pepper to taste
7. Serve hot. Share and enjoy!

Nutrition Information

Serving size: 4

HOW TO COOK PORK AFRITADA

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