Posts Tagged "Beef / Baka"

Linagang Baka aka Bulalo (Boiled Beef Soup)

Boiled beef soup can sound so ordinary but a good boiled beef soup can be fantastic. Depending on what cut of meat one uses is the secret. The other secret to a good beef soup is having some shank bones with it and searing the meat so that you don’t have all the floating blood around. One also has to slow boil the meat so that your soup is flavorful. Ingredients: 1 kilo beef shank meat (kenchi) or beef brisket – slice into 2-inches by 1-inch 2 kilos shank bone cut in half 1 to 2 whole onions – cut into quarters 8 to 10 cups rice water or water 1 teaspoon black peppercorns 2 tablespoons cooking oil 1 piece sweet potato about 1 cup size – cut into 2-inch by 2-inch size 2 pieces potatoes about 2 cups size – cut into 2-inch by 2-inch size 1 small Baguio petchay (bok choy) or cabbage – cut from main stem and separate leaves and cut in half, crosswise 2 tablespoons shrimp sauce (patis) 1 tablespoon salt Procedure: In a large cooking pot, over medium fire, pour in cooking oil. When the pot is hot enough (180ºC), sear the meat and shank bones. This will prevent the blood from floating into the soup. Add in the onions and shrimp sauce, and saute for 3 minutes with meat. Pour in rice water and bring the pot to a boil. Turn down the heat to low. Add the peppercorns and 1/2 tablespoon salt. Simmer for 1 to 1 1/2 hours or till the beef is almost very tender. Add the potatoes, simmer for 20 minutes. Add the sweet potato and continue to simmer for 15 minutes. Add the last 1/2 tablespoon salt and taste. Adjust to your preference, starting with 1 teaspoon salt and shrimp sauce. When almost ready to serve, add the petchay. If using cabbage, simmer for 3 minutes. Serve with hot rice and dip with patis, or bagoong, soy sauce or calamansi/soy/patis. Notes: To get rice water, use the water that you rinse the rice with. This makes the soup slightly thick and flavorful. If there is too much floating oil (due to the shank bones and beef brisket), scoop out the oil before you place the petchay or cabbage. There is a Chinese broth secret that I learned; they put a small piece of dried fish into the broth. I don’t know the name but you could ask when you go to a Chinese store. The size of the dried fish put in is about 3-inches square. It does give you that flavorful taste that you can’t quite make up what it is. You can also use the...

Read More

Meat Empanada (Meat Pies in Individually Sized Servings)

Many moons ago, I first tasted the ‘empanada’ of El Gusto Restaurant on Claro M. Recto Street, I knew I had to come up with a recipe just like it. Sometimes in the middle of the night, I would crave their meat pies and would ask the messenger to get some – it was that good. But they must have changed cooks because lately, only the crust remains the same. It is sad when a good product becomes popular, and then something happens to make it inferior. For most things, quality is still the best standard. This is good for ‘merienda’ (afternoon snack) or light meal. During my catering days, I accepted an order of 1000 pieces of these, and my staff and I worked through the day and night to ready them for delivery. Never again! Makes 25 pies. Ingredients: Filling – 1 1/2 teaspoons crushed garlic 125 grams finely chopped onions 2 tablespoons cooking oil 500 grams ground pork or 250 grams ground pork and 250 grams ground beef 1 tablespoons soy sauce 1 1/2 teaspoons salt 1/2 teaspoons freshly ground black pepper 1/4 cup raisins 125 grams potatoes – cut into 1/4-inch cubes and slightly pan fried Crust: See Empanada Recipe Procedure: In a medium sized wok, placed over medium-low fire, saute garlic and onions in oil until onions are transparent and garlic slightly browned. Add the ground meat, soy sauce, salt, pepper, and raisins. Cook until meat is browned but not dry; turning the meat often till this is done. Add pan friend potato cubes, the reduce the heat to low, stirring occasionally until mixture is dry. Remove from heat and let cool. Prepare crust using Empanada pastry recipe. Cut out pastry into 5-inch diameter circles, using a cardboard pattern as a guide. Repeat with other pieces of dough. For each set of cut pastry, begin to fill them. Divide the meat mixture into 25 equal portions; you can weigh the lot and divide accordingly. Place a portion on one side of the rolled out crust. Brush around edge of crust with a mixture of 1 egg white and 1 tablespoon cold water, lightly beaten. Fold over the crust to make a half moon. Roll the edges, into tiny folds, all around to seal. Brush with egg white mixture or milk, to give it a nice gloss when baked. Arrange pies on greased and floured baking sheet or line baking sheet with baking paper. Leave 1-inch space between pies. Bake in a preheated oven 180ºC or 350ºF for 20 minutes or until the pies are a light golden brown....

Read More

Bistek Mestiza (Half-Breed Beefsteak)

Bistek Mestiza (Half-Breed Beefsteak)

Ingredients: 500 grams thinly sliced (1/4-inch thick) New York cut – using the blunt side of knife, pound all over the meat; both sides (secret to having tender beef) 2 cups sliced onions (half moon – cut onion in half, lengthwise and slice 1/8-inch thick) 1 teaspoon minced garlic ¼ cup light soy sauce 2 tablespoons water 1 tablespoon lemon juice or 1 ½ teaspoons calmansi juice salt and pepper to taste 1 cup corn flakes crumbs or bread crumbs– place on plate 1 whole egg – beaten – place in a bowl cooking oil for sautéing (2 tablespoons) and frying (about 1 cup) Procedure: Meat: Dip each slice of beef in egg; then dip and cover all over in corn flake crumbs. Set aside. In a frying pan, place 2 tablespoons of cooking oil and sauté the garlic and onions till the onions are translucent (wilted). Pour in the soy sauce, water, lemon juice; Season with salt (1/8 teaspoon and ¼ teaspoon freshly ground black pepper) Set aside.Combining the Rest of the Ingredients: In another frying pan, over medium heat, pour in enough oil to cover the bottom of the pan. When the oil is hot (180°C), fry the steak slices, one by one, one minute each side; then set aside. In the pan, with the onion mixture, place the fried steak and simmer with cover, for 5 minutes. Serve. Goes well with steamed rice or mashed potatoes. Notes: To make the regular Bistek, do away with the crumbs, beaten eggs but you still must fry each one. You can also use sirloin cut for this. The New York cut is just more...

Read More

Kare Kare for Antonio Kornerup (Ox Tail Soup for Antonio Kornerup)

Kare Kare for Antonio Kornerup (Ox Tail Soup for Antonio Kornerup)

I could write a chapter of my life dedicated to my friendship with Antonio (Tony) Kornerup. Tony is now smiling down at me from that blissful place in Paradise and I miss his challenging company. Instead of writing that chapter for this particular recipe, I will instead write down what he wrote about me. This piece came about in 1996, when I had asked him to write something about me; something that I might use for the publication of my book “The Secret Is In The Sauce.” At that time of my life I didn’t want it too known that that I was a ‘witch’. But now, who cares if people know that I am a ‘witch’ and so, here is what Tony wrote about me. En el centro de la isla de Luzon, por alla en el ano de 1980. It was hot, hot, hot! The summer’s sun was at its peak, shinning over the plains of Central Luzon and over the Barangay San Isidro (not the one connected with the late famous fugitive), when a gentle breeze tickled my delicate and large nose with a subtle aroma that persisted over the dust and heat; it brought back from perennial memories the enchanting fumes given by cauldrons of magic concoctions performed by undefined and unknown culinary spirits. Enticed to follow it, I obeyed this strange compulsion until I discerned a very young and beautiful witch bent over cooking pans, emerging from cloudy steams, elaborating the family fare of the day, Kare Kare. Being a curious admirer of gourmet concoctions, I cast a spell inquiring about her enchantments. Her inner being was powered by a very strong will that flamed around her, like the interior fires that Mother Earth spews through active volcanic craters; her light was enticing yet dangerous; her warmth was sincere; her heart was very much palpitating with love for life, pain, concern, the Universe, the known and unknown, cooking and baking. That was my first look of MARIANNE As it was pre-ordained by destiny, we met physically in a very ordinary, every day store at the market place, in a dusty town with a Royal and Holy Name (San Fernando, Pampanga). Since then, through the years, glimpses of her life, her loves, her fights and difficulties, her quests in her way upon this Earth, were tenderly offered for sharing, commenting, dissecting, enduring and forecasting; knowing that the choices and decisions will dictate the outcome, the realization of dreams and enjoyment of daily toiling. Having a very active and restless mind, Marianne loves to experiment; to look for new ways to obtain and prepare new dishes; to share new culinary skills; should I mention her special...

Read More

Sinigang sa Pakwan (Beef in Watermelon and Tamarind Soup)

Another Pilipino comfort food is Sinigang. Sinigang has many faces – it can be made with pork, chicken, fish, prawns, or beef; with as many souring agents like green tamarind, lemon juice, calamansi juice, green mangoes, balingbing (carambola), camias, batuan, green tomatoes, and whatever sour fruit you find and that includes santol. It’s basically a sour soup much like the Thai Tom Yum soup with out the fiery chili. Ingredients: 1 kilo corned beef brisket or just plain beef brisket – cut into 2-inch length and 1-inch thick pieces (ask your local butcher to corn the beef brisket; what is always available is silverside but one needs a bit of fat to make this savory dish) ½ of whole watermelon (if big or whole if small) – sliced and seeded into 2-inch by 2-inch pieces 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 whole onion cut into eight parts 3 pieces dried galangal or 1 tablespoon fresh ginger – julienne sliced (like little matchsticks) or 1 lemon grass white stalk – chopped finely ½ cup tamarind paste or 1 to 2 cubes sinigang flavor or 1 to 2 tablespoons sinigang powder mix or 1 cup fresh green tamarind juice from 1 cup fresh green tamarind boiled with 1 ½ cups water 2 long chilies – green or red 3 – 4 taro – use the small ones, peel (if using the bigger ones, cut into ping-pong ball size 1 bunch Kangkong (water spinach) – cut into 3-inch lengths – soak in water for 15 minutes 1 bunch pole beans – cut into 3 inch lengths 12 pieces okra (lady finger) – do not cut fish sauce to taste – start with 1 tablespoon fresh ground black pepper to taste – start with ¼ teaspoon Procedure: In a large casserole, over medium fire, heat casserole till warm and then place the oil. When oil is hot, place the beef and sear. Do this in batches and remove from the casserole. Sauté the garlic and onions till the onions are translucent. Put in all the watermelon slices and ginger or galangal. Cook for 5 minutes. Add in the beef slices; cover pot and simmer for 30 minutes. Add the chilies and tamarind paste; continue simmering till tender (about 1 hour or so). Add the taro and simmer for 15 minutes or till the taro can be pierced with a fork. Check the taste; adjust with fish sauce and pepper. When done, add the pole beans; simmer for 3 minutes; then add the kangkong; simmer for 1 minute. Serve hot with steamed rice; with fish sauce or soy sauce or bagoong for...

Read More

Search Masarap.ph