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.
- 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)
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.
Recipe from Pinay In Texas Cooking Corner ☺
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 🙂
- 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.
Recipe inspired by Pinoy Recipe.
I know roasting chicken seems daunting but I want my roasted chicken to be tasty not just the skin but as well as the meat itself. Honestly, I can always buy cooked chicken in supermarkets any time at affordable price but it’s just that their chicken taste bland for me. I miss the Filipino style roasted chicken a.k.a Lechon manok ,a rotisserie chicken cooked in an outdoor pit. It is very well seasoned and tasty. There are loads of recipe for roasted chicken that I can hardly pick one which is best. So I decided to make a little experiment. The outcome didn’t fail me, the chicken turned out great and tasty (:. Recipe is inspired by two videos that I’ve found in Youtube.
1 whole chicken
1/2 tsp dried thymes
1/2 tsp dried rosemary
1/2 tsp sage
1 tsp ground pepper
1/4 cup soy sauce
2 Tbsp lemon juice
4 stalks of lemon grass
1 stalk of lemon grass minced
1 stalk leeks, chopped
6 cloves garlic
MAGGI MAGIC SARAP (optional)
Mix the herbs and rub all over the chicken, including the cavity. Pour in the soy sauce, lemon juice and the pepper. Put the minced lemon grass under the chicken skin. Stuff the cavity with the garlic, lemongrass and leeks and 1 tsp of MAGGI Magic sarap granules. Leave to marinade for atleast 1 hour or overnight (I marinated my chicken overnight).
Preheat the oven to 400° F / 200° C. Place the chicken in a roasting pan covered with foil.
Bake for 30 minutes. Lower the oven temperature to 350° F/ 180° C.
Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Basting it occasionally.
Use a meat thermometer to check the doneness of the chicken (at least 180ºF) or pierce with the fork and see if the juices run clear.
Let chicken rest for 10 minutes before slicing.Enjoy c”,)
Craving for lechon paksiw but don’t have lechon leftovers? Then this recipe is perfect for you.No need to wait for lechon leftovers to make paksiw. Here’s a simple way to make paksiw from scratch.
1 kilo pig’s front trotter (pata front), cut into 2-inch-thick slices
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 cups bottled lechon sauce
1/2 cup pork stock
3 tablespoons vinegar
1/2 tablespoon sugar
2 bay leaves
1/4 teaspoon black peppercorns
salt and pepper to taste
1 Place pata in a deep stockpot and fill with water until the meat is fully covered. Bring to a boil then simmer for about 1 hour or until pata is fork-tender. Drain and let cool.
2 Carefully remove the bones of the pata and slice meat into 2-inch pieces. Heat oil in a medium stockpot. Briefly sear skin of the pata (not the meat) until lightly browned. Add garlic and sauté for 30 seconds.
3 Add the rest of the meat and all other ingredients in the stockpot. Simmer over medium heat for 15 minutes without stirring. Stir and adjust seasoning with salt and pepper. Continue to cook for another 15 minutes or until sauce is slightly thickened. Remove bay leaves and peppercorns before serving, or you can also leave some as garnish.
Recipe from www.yummy.ph
So happy to share with you my latest new found recipe this is really tasty and easy to make. In fact I never had the chance to take good photos of it. The pork was so good. It was all gone before I knew it. ;).
2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless
pork belly, #4 slice
cooking oil for frying
1 In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.
2 Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.
3 When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.
4 Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.
Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!
Recipe from Yummy.ph
Humba is another classic Filipino dish. It is quiet similar with adobo but it has some variations in the ingredients. This is usually cooked with pork but I wanted to try it with chicken.
1. In a pot put all the ingredients and let it boil over medium heat, once boiling , simmer for 5 minutes before stirring it.
2. Continue to simmer until the chicken is cooked and the sauce thickens.
Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken or pork stock, beef or pork loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. I can say that this recipe is closed to the taste of the real batchoy.
500g Miki or Egg noodles
300g pork belly, sliced in small pieces
150g pork liver, sliced in small pieces
2 pcs pork heart, sliced in small pieces
1 medium sized white onion, finely chopped
6 cloves garlic, minced
1/2 tsp freshly ground black pepper
12 cups beef stock or pork stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sautéed shrimp paste
3 stalks spring onion, chopped
1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste. Bring to a boil then simmer for 30 minutes.
3. Now add the liver and flavour it with fish sauce (use according to your liking), simmer for additional 10 minutes.
4. Cook the noodles according to instructions. Then once cooked place in a bowl.
5. Pour hot boiling broth in the noodle bowl together with meat then top it with crushed chicharon, fried garlic, spring onion and raw egg. Serve immediately and stir in raw eggs while broth is still hot.