The perfect Breaky to start the day! ( Tapsilog)


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Tapsilog is the perfect breakfast for me. I love the fried cured beef strips( tapa), fried rice(sinangag) and fried egg(itlog)  combination ☺. Tapsilog is also popular in my country Philippines and I must say one of the staple food of all Filipinos. The tapa is usually made by marinating the beef in a special sauce or mixture and then drying it out in the sun. This process gives it that sweet, savory flavor and slightly chewy texture. Of course I skip the drying process since it is not that sunny here but I assure you that it still like the tapa that you’ve craved.

Ingredients:

  • 1 lb beef sirloin, cut into very thin strips then tendered
  • 1 head garlic,  minced
  • 2 Tbsp soy sauce
  • 1 tsp salt
  • 2 Tbsp brown sugar
  • 4 Tbsp vinegar
  • 1 tsp black pepper
 For Sinangag or Garlic Fried Rice:
  • 4 cups cooked rice
  • 4 cloves garlic, chopped
  • Salt to taste
For Fried Egg or Pritong Itlog:
  • 4  eggs
  • Salt to taste
Procedure:
1. Put the soy sauce, vinegar, minced garlic, sugar, salt and pepper in a bowl or in a freezer bag. Mix it well.
2. Add meat. Let it marinate overnight, or at least 1 hr.
3. When done marinating, drain then fry the meat in a pan, with 2 Tbsp cooking oil, over medium low heat just until cooked through (or if you want, until crispy). Put 5-6 strips per plate. Set aside.
4. Make garlic fried rice in the same pan. Saute the garlic until golden brown. Add the rice. Break it down and mix it well, so the oil gets on all the rice. Add salt to suit your taste. Fill a cup  with rice. Put cup upside down on the plate beside the beef strips then lift.
5. Serve with fried egg and enjoy!
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Chef Boy Logro version of Pata Tim

As I mentioned before Chef Boy  Logro is a well- known chef in my country Philippines. I admire him not just because he is a very good cook but because of his humble beginnings before becoming the popular chef not just in Philippines but also in some countries. Anyway, he has this cooking show that I love to watch. He is very entertaining and the show is very helpful  especially to those people who doesn’t know how to cook a dish and he will teach you to recreate the usual dish  that we used to cook.  I already shared Pata Tim  recipe before but the verdict is I love Chef Boy version 🙂

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Ingredients:

  • 1.2-1.5 kilo pork legs (pata front)
  • 1 tbsp. sesame oil
  • 2 pcs. star anise
  • ½ cup soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. oyster sauce
  • 6 cups water
  • 1 cup brown sugar
  • ½ cup rice wine
  • 1 tsp. black peppercorn
  • 1 tsp. sesame oil
  • ¼ cup slurry
  • 5 pcs. baby bokchoy, blanched
  • 10 shiitake mushrooms

Procedure:

  • 1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
  • 2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
  • 3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
  • 4. Blanch the bokchoy and shitake mushroom in boiling water seasoned with salt.
  • 5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy,shitake mushrooms and lastly pour the sauce over the pork and vegetables.
  • 6. Garnish with spring onions and serve with rice.

Recipe from – Idol Sa Kusina 

Bulgogi Omurice (korean&Japanese)

Omurice is another contemporary Japanese cuisine consisting with omelette and fried rice while Bulgogi is a Korean dish that usually consists of grilled marinated beef.  So I incorporated the two dishes in one to come up with this bulgogi omurice ♥. Happy eating ☺

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Beef Bulgogi

INGREDIENTS:

Marinade: 1/2 cup light soy sauce

3 tablespoons sugar

2 tablespoons sesame oil

1 1/2 tablespoon Mirin

1 pc. Onion (medium, finely minced)

3 cloves Garlic, minced

1 teaspoon Ginger, grated

salt and pepper to taste

¼ cup Pear, grated (optional)

1 kg. Sirloin, sukiyaki cut

2 tablespoons Sesame seeds,toasted (optional)

PROCEDURE: 1) Mix all the marinade ingredients in a bowl.

2) Marinade the beef for 30 minutes to  1 hour.

3) Fry, in high heat and take out as soon as there are no pink parts on the meat.

4) Garnish with toasted sesame seeds.

Egg Omelette

6 eggs, beaten
1/4 cup chopped parsley
salt and pepper, to taste

Procedure :

1  In a frying pan over high heat, sauté onions in a little oil until fragrant add in bulgogi , rice and mix thoroughly. Set aside and keep warm.

2. In a bowl, beat together eggs and parsley. Season with salt and pepper.

3. In a large nonstick pan, make one omelet by pouring half of the beaten egg mixture and cooking over low to medium heat until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place beef and rice mixture on half of the omelet. Fold the empty half  over the rice. Repeat with the rest of the ingredients to make the second omelet.

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Recipe is inspired by  Yummy.ph

beef bulgogi from  Bulgogi – Facebook

 

beef pares

I didn’t know why it’s called beef pares until I searched for this recipe. Pares literally means “pair” in English. As this dish is best eaten  with a pair of garlic fried rice  and beef soup. Another sure hit to my taste  buds and to my family too.

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Ingredients:

  • 2 lbs. beef brisket, uncut
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 3 pcs. star anise
  • 1 tsp ginger, minced
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 stalk green onion,  chopped (for garnishing)
  • Salt to taste
For the soup:
  • 3 stalks green onions, cut into 2-inch length
  • 1 medium size onion, quartered
  • ½ head garlic, chopped
  • 1 pc beef cube
  • 1 tsp peppercorns
  • 1 stalk green onions, finely chopped (for garnishing)

Procedure:
1. Place the beef in a big sauce pan. Add enough water to cover the meat (about 2L) and bring to a boil over medium low heat until scum appears on the surface. Clear the scum off the broth.
2. Add all the soup ingredients except the green onions for garnishing. Add salt to taste. Cover the saucepan. Adjust heat to low and simmer for 1 to 2 hours or until the beef is tender.
3. When the meat is tender, remove from the sauce pan and allow to cool down.
4. Meanwhile, transfer the broth to another sauce pan, leaving about 2 cups of it in the original sauce pan. The broth in the new sauce pan will be the soup. Simmer over low heat until ready to serve.
5. Slice the beef in cubes and return to original sauce pan.
6. Add the soy sauce, sugar, bay leaf, star anise, ginger, and black pepper. Season with salt to suit your taste.
7. Bring to a boil and simmer over low heat until the sauce thickens that is about 15-20 minutes.
8. Serve with garlic fried rice and the reserved beef soup. Garnish beef stew and soup with chopped green onions.

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Recipe from  Pinay In Texas Cooking Corner ☺

 

 

crunchy tonkatsu

I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu.  It is crunchy, on the outside and tender on the inside. My husband and  son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)

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Ingredients:

10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

lemon wedges for garnishing

Procedure:

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.

Serve Tonkatsu or barbecue sauce with fried pork cutlet.

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Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.

recipe from  Recipe TV

squash fritters (ukoy kalabasa)

This past few weeks has been very busy for me . There were two big events that I have attended, it’s the  50th birthday of my new friend who seems to be a mother to me  and an Irish wedding :). Anyway,  It’s good to be part of the two special occasions.  Now back to the recipe that I will be sharing with you is  especially made for my precious son. As a mom  I want my son to eat healthy foods like vegetables so from time to time I am searching for a recipe where I could make vegetables more appealing to him .  And this squash fritters made him eat more. He likes to eat the fritters with ketchup. So I hope you cant try this to your children as well 🙂

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Ingredients:

  • 1 cup  squash, julienned or grated
  • 1/2 cup medium sized shrimps, heads and skin removed
  • 1/4 cup carrots, grated or thinly sliced
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • 1/3 cup water
  • 1 tbsp.  MAGGI magic sarap or fish sauce
  • 2 cloves garlic, minced
  • a dash of freshly ground black pepper
  • 1 cup oil, for fryin
  • Mix together in a bowl the flour, corn starch, egg, garlic, water, magic sarap and pepper. Mix it very well and make sure it’s free from lumps and set aside.
  • Wash and peel the  squash and carrots then grate it but in you do not have a grater, slice thinly as you can.
  • Add the  squash,  carrots and shrimp into the batter mixture and mix well.
  • In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
  • Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
  • Serve with vinegar or ketchup.

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Recipe inspired by Pinoy Recipe.

Salted duck eggs (itlog na maalat)

I was very happy to receive the duck eggs from my husband’s colleague 21 days ago, of course the first thing that came to my mind is to make salted eggs a.k.a itlog na maalat in Filipino term (:. It is best eaten with lots of tomatoes and vinegar. I have been missing and craving this homey food very much so I brined the duck eggs for 21 days and today the long wait is over. Finally, I can cook and eat them. They were just perfect for my taste as it’s not too salty.

salted eggs

salted eggs

Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. I’ve read that Shaoxing wine could turn egg yolks  into  orange-red beautifully unfortunately I don’t have Shaoxing wine.

Ingredients:

  • 1 dozen duck eggs
  • 5 cups water
  • 1 cup salt
Procedure:
1. Wash eggs then dry them using paper towels. Carefully place them in a clean large jar. In a pot over medium heat, bring water to a boil. Add salt while stirring until water is already saturated and salt can no longer dissolve. Remove from heat. Allow the brine solution to completely cool down before pouring it in the jar. To help the eggs stay submerged, fill a small plastic bag with water, seal it and put it on top of the eggs before placing the jar lid.
2. Store the jar in room temperature for 21-25 days. Do a readiness test on the 21st day by boiling one egg. If you think it is salty enough for you, and the yolk is already dark yellow, then wash eggs then boil for 20 minutes or until fully cooked.You can add a few drops of food colouring if you want an authentic bright pink colour. Add 1 tbsp. of vinegar to make the colouring adhere to the egg shells.  Run the eggs under cold water then drain. If you think the eggs are not yet ready, leave them in the brine for 4 to 67 more days. You can store boiled salted eggs in the refrigerator for up to one month.
itlog na maalat

itlog na maalat