Bistek : Filipino Beef Steak

 

Ingredients:

1. 1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
   4 tbsp. of kalamansi (native lemon) juice
   1/4 c. of dark soy sauce
   freshly-ground pepper
   1 tsp. of minced garlic
   2 large onions, cut into rings
   2 tbsp. of cooking oil

Instructions:

1. In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
   Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.
   Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

Cooking time (duration): about 50 including marinating time.

Chicken Pochero

Ingredients:

• 2 to 3-pound chicken
• salt to taste
• 2 plantain bananas
• 1 chorizo de Bilbao or pepperoni
• 10 peppercorns
• 2 tablespoons vegetable oil
• 8-ounce can chick peas
• 1/2 cup water
• 1/2 small green cabbage, quartered
• 1 clove garlic, crushed
• 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
• 2 small potatoes, quartered
• 1 small onion, diced
• 8-ounce can tomato sauce

 Procedures:

 1. Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2. Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3. Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4. Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
5. Serves: 4 – 6

Pesang Manok or Boiled Chicken with Vegetables

Ingredients :
• 1 2 to 3 pound chicken, cut into serving pieces
• 1 teaspoon salt
• 1/2 onion, cut into wedges
• 1 bunch chopped scallions
• 1 head bak choy (Chinese vegetable)
• 1 tablespoon peppercorns
• 2 medium-size potatoes
• 1/2 small green cabbage

Method:
1. Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt.
2. When chicken is tender, add the cabbage, bak choy and scallions.
3. Cook until vegetables are crisp-tender. Serve hot. Serves 4. 
 
4. Serves 4 people

Pininyahang ManoK or Chicken Pineapple

Ingredients:

2 lbs chicken (thighs and legs)

1 teaspoon garlic minced

1 medium can sliced pinapple Delmonte

1 teaspoon onion chopped

1/2 spoon soy sauce

1 teaspoon cooking oil

 Procedures:

Saute garlic and onion to the cooking oil. Add chicken stir for 2 minutes then add soy sauce stir and then add the sliced pinapple also add the pinapple juice. cook for 10-15 minutes.

Kare Kare

 

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients:

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang. 

Pork Binagoongan Recipe (Binagoongan na Baboy)

 

 

Ingredients:

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

 

Cooking Preparation:

Boil pork until tender and cut into cubes. Set aside.

Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

Filipino Pata Tim

 

Ingredients:

1 kilo pork’s leg (pata)
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
5 cloves garlic; crushed
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce (fried in 2 minutes)

 

Instructions:

In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender.  Add hot water if necessary to replace the evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.

Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Pata Tim Sauce Ingredients:

1 cup broth of pata
5 tablespoons cornstarch
Salt to taste

Pata Tim Sauce Cooking Instructions:

 In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick. 

Pour the sauce on top of the pata. Serve hot!

Cooking Tip:

Boiling the pork's leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.