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 baked this cookies the other day, somehow I want to make myself busy as I’ve been down this past days . I miss baking too and I still have lots of leftover oatmeal so I then used the recipe that I got from MARUISM. Cookies are not too sweet and I must say I like this one better than the first oatmeal cookie I have baked.
VANISHING OATMEAL RAISIN COOKIES
Preparation Time: 20 minutes
Cook Time: 8 minutes
1/2 cup, plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon(I used only half of teaspoon as I don’t want the cinnamon will overpower the flavor of the cookie)
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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.
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.
- 1 dozen duck eggs
- 5 cups water
- 1 cup salt
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
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”,)
I’ve been wanting to bake this cotton soft Japanese cheesecake since I started blogging but I can’t find cake flour in the shop. Until one day one of my favourite blogger posted it in her site, so I decided to give it a try. I just used plain flour for this, should have sifted it to achieve finer texture of the cake. Anyway, what I am after for this is the taste of the cake so I just bake it without aiming for perfection. The verdict? well I just had a piece of heaven. The cake turn out to be very soft ,fluffy, creamy and it’s melt in your mouth. (:
cotton soft japanese cheesecake
Recipe from Diana’s Desserts Yield one 8″ cheesecake, 12 servings
- 5/8 cup fine granulated sugar
- 6 eggs, white and yolk separated
- ¼ tsp cream of tartar
- ¼ cup butter (½ stick)
- 9 oz. cream cheese
- 3/8 cup fresh milk
- 1 Tbsp lemon juice
- ¼ cup cake flour /superfine flour
- 1/8 cup cornstarch
- ¼ tsp salt
1. Melt cream cheese, butter and milk over a double boiler
on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.
) Remove from heat and allow to cool down.
2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.
3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.
4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.
Recipe from Pinay Cooking Corner
This recipe is an all time favourite of my son. He really loves my home-made burger patties . I added vegetables in the recipe so it is more healthy and nutritional.
- In a bowl, combine all ingredients and mix well.
- Form into small patties.
- Heat a large non-stick skillet over medium heat, add oil to pan . Fry burger patties and cook to desired doneness.
- Sandwich between burger buns and serve with cheese and choice of condiments. Enjoy! 🙂