This recipe of turo-turo style giniling which I found at the Filipino food lovers blog is so reminiscent of my college days http://www.filipino-food-lovers.com/?p=82. Giniling was a carinderia favorite since it was so packed with flavor that barely a platito of giniling was more than enough for two heaping cups of rice.
I tried the recipe found in the blog above for dinner but I used green peppers instead of yellow peppers since the latter is very expensive; I also added half a cup of raisins which made it even more delicious. Pair this meal with a glass of your favorite ice cold cola and you'll see the look of satisfaction in everyone's face.
Showing posts with label beef recipes. Show all posts
Showing posts with label beef recipes. Show all posts
Tuesday, August 25, 2009
Monday, August 24, 2009
Day 16: Liver Steak
My sister has iron deficiency and so the doctor requires her to eat foods rich in iron as often and as much as possible. Liver is very much on top of the list of iron-rich animal sources since liver contains what is called "heme-iron"; heme-iron is easily absorbed by our bodies. Of course, vegetables and lentils are excellent sources as well.
I made liver steak to attune our meals to my sister's particular dietary requirements. I found a liver steak recipe at http://www.panlasangpinoy.com/2009/08/11/lutong-bahay-atay-liver-steak-recipe/#more-1831 and I must say that this recipe is right on the money! It's delicious!
I made liver steak to attune our meals to my sister's particular dietary requirements. I found a liver steak recipe at http://www.panlasangpinoy.com/2009/08/11/lutong-bahay-atay-liver-steak-recipe/#more-1831 and I must say that this recipe is right on the money! It's delicious!
Sunday, August 16, 2009
Day 12: Beef with Peppers and Fried Rice
I was thinking of making beef caldereta today but I simply didn't have the time. What better way to whip up dinner than to make a simple yet delicious stir-fry.
I sliced a fourth of a kilo of beef tenderloin into very thin strips so it would be easy to cook. Then I marinated it in two (2) tablespoons of soy sauce, one (1) teaspoon of sesame oil and a tablespoon of cornstarch for about five (5) minutes. I sliced a green and red bell pepper into strips and minced a clove of garlic and one (1) siling labuyo with seeds removed. I poured about two (2) tablespoons of oil in a pan and when the oil was up to temp, I stir-fried the beef for about two minutes, then I added the garlic, the siling labuyo and the peppers. I splashed some Chinese cooking wine, a tablespoon of oyster sauce and a pinch of sugar. The dish was done in a jiffy.
And since we had leftover rice, I made made yangchow fried rice, cleaning up the fridge in the process. I chopped two (2) cloves of garlic, a small shallot, a small piece of ginger & two (2) slices of ham. I also scrambled an egg.
I heated some oil in the pan and stir-fried the garlic, shallot, and ginger till they turned fragrant. I added a tablespoon each of soy sauce and vinegar, a splash of chinese cooking wine and half a teaspoon of sugar. Then I added the ham and four (4) cups of rice and stir-fried it thoroughly so that the sauce fully combines with the rice. Then I added the beaten egg, making sure also that it is well-combined. Some people add green peas but since I didn't have any, I just sprinkled a tablespoon of chopped scallions as garnish.
I sliced a fourth of a kilo of beef tenderloin into very thin strips so it would be easy to cook. Then I marinated it in two (2) tablespoons of soy sauce, one (1) teaspoon of sesame oil and a tablespoon of cornstarch for about five (5) minutes. I sliced a green and red bell pepper into strips and minced a clove of garlic and one (1) siling labuyo with seeds removed. I poured about two (2) tablespoons of oil in a pan and when the oil was up to temp, I stir-fried the beef for about two minutes, then I added the garlic, the siling labuyo and the peppers. I splashed some Chinese cooking wine, a tablespoon of oyster sauce and a pinch of sugar. The dish was done in a jiffy.
And since we had leftover rice, I made made yangchow fried rice, cleaning up the fridge in the process. I chopped two (2) cloves of garlic, a small shallot, a small piece of ginger & two (2) slices of ham. I also scrambled an egg.
I heated some oil in the pan and stir-fried the garlic, shallot, and ginger till they turned fragrant. I added a tablespoon each of soy sauce and vinegar, a splash of chinese cooking wine and half a teaspoon of sugar. Then I added the ham and four (4) cups of rice and stir-fried it thoroughly so that the sauce fully combines with the rice. Then I added the beaten egg, making sure also that it is well-combined. Some people add green peas but since I didn't have any, I just sprinkled a tablespoon of chopped scallions as garnish.
Thursday, August 6, 2009
Day 2: Bulalo Soup
Simply put, Bulalo is a beef soup, Filipino in origin, that is made from boiling shanks and bone marrow with potatoes and cabbage. The prized morsel is the melt-in-your-mouth bone marrow that is absolutely delicious. The Province of Batangas in the south of Manila is the place to go when craving for really good Bulalo. When made well and served piping hot, Bulalo could really hit the spot.
Grab a kilo of bone-in beef shanks and ask the butcher to slice the beef across the grain and through the bone to make approximately two-inch thick slices. The marrow should be showing so guests won’t have to break open the bones themselves to get to the prized marrow.
Place the shanks in a pressure cooker and cover it with water. Add the following: one (1) bay leaf, two (2) teaspoons of whole peppercorns, one (1) onion and a whole garlic bulb, halved. Add four (4) tablespoons of fish sauce or patis. Pressure cook the beef for about 30 minutes till fork tender. When done, remove the scum from the broth and transfer the beef into a serving bowl. Add three (3) medium potatoes cut into large cubes and a large head of cabbage quartered into the pot and re-heat the broth till the vegetables are done. Add more patis when desired. You may cook bulalo conventionally in a large casserole but it will take about an hour and a half just for the beef to tenderize.
Bulalo is good served with hot rice and a mixture of Philippine lemon (calamansi), patis & chili pepper (siling labuyo).
Grab a kilo of bone-in beef shanks and ask the butcher to slice the beef across the grain and through the bone to make approximately two-inch thick slices. The marrow should be showing so guests won’t have to break open the bones themselves to get to the prized marrow.
Place the shanks in a pressure cooker and cover it with water. Add the following: one (1) bay leaf, two (2) teaspoons of whole peppercorns, one (1) onion and a whole garlic bulb, halved. Add four (4) tablespoons of fish sauce or patis. Pressure cook the beef for about 30 minutes till fork tender. When done, remove the scum from the broth and transfer the beef into a serving bowl. Add three (3) medium potatoes cut into large cubes and a large head of cabbage quartered into the pot and re-heat the broth till the vegetables are done. Add more patis when desired. You may cook bulalo conventionally in a large casserole but it will take about an hour and a half just for the beef to tenderize.
Bulalo is good served with hot rice and a mixture of Philippine lemon (calamansi), patis & chili pepper (siling labuyo).
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