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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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

 

Love at first bite :)

I still have plenty of shrimp left in my fridge and I was thinking to try a new recipe , so I browse the internet and I stumbled on this firecracker shrimps images. I was so excited to try it because honestly I never knew about firecracker shrimps and  haven’t tasted one before. I tell you  these fried shrimps are seductress to the taste buds and make everyone wanting  more after first bite, aka love at first bite ;D

firecracker shrimps

firecracker shrimps

firecracker shrimp with sweet chili sauce

25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying

Marinade
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch

Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water

1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.

3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

Got the recipe fromSteamy Kitchen

CHICKEN PORK ADOBO WITH LIVER SPREAD

CHICKEN PORK ADOBO WITH LIVER SPREAD

CHICKEN PORK ADOBO WITH LIVER SPREAD

Want to try another version of adobo? then I wish you will try this as well. It taste fantastic and amazing. The recipe came from Chef Boy Logro one of the famous chef in my country Philippines.

INGREDIENTS:

PROCEDURE:

1. In a bowl, marinate chicken and pork with soy sauce, vinegar, water,
sugar and bay leaf for at least 1 hour. Just before cooking, add the
garlic to the marinade.
2. Heat oil in pan, add chicken and pork, pan sear until brown.
3. Add marinade mixture, cover and simmer over medium heat until
cooked.
4. Season with salt, pepper and liver spread
5. Serve hot.

beef afritada

beef afritada

Another Filipino dish. Afritada usually uses chicken but I just want to try beef . I cooked this using Pinay In Texas Cooking Corner  recipe but I did not put some of the ingredients  as I don’t have it. It is very delicious and my husband loves it. Another  keeper recipe for me 🙂

Procedure:
1. Marinate the pork in soy sauce, pineapple juice and garlic for at least 1 hour. Drain the pork. Save the marinade.
2. In a large saucepan over medium heat, sauté garlic in olive oil until light brown. Add onions and sauté until almost translucent. Add the pork. Saute until it turns light brown.
3. Add the marinade and tomato sauce. Cover and simmer for 30 minutes or until pork is almost tender. Season with salt and pepper to suit your taste.( Note: I use maggi magic sarap to add a magical taste )
4. Add the potatoes and bell peppers. Cover, lower heat to medium low and let simmer for about 5 minutes. Add green peas and carrots and simmer for 5 more minutes. From time to time, check to avoid drying and add water if necessary to attain the desired consistency of the sauce.
5. Remove from heat. Serve hot with steamed rice.

beef steak in pineapple sauce

I am back! I don’t know but lately I am not in the mood to write 😦 . I am getting lazier as the weather gets colder, brr!!!

Anyway, I am here to share the recipe that I just cooked recently. It was different from the usual beef steak that is only marinated with soy sauce & lemon juice.  I find this recipe as more tasty and yummy, my husband loves it actually.

I got the recipe from The Peach Kitchen  . I didn’t put mine with pineapple tidbits as I don’t have  it .

Beef steak in pineapple juice

Ingredients:

500g beef sirloin, cut into strips
2 cup pineapple juice
9 tbsp soy sauce
4 tbsp calamansi juice
pepper to taste
3 white onions, sliced
3 tbsp canola oil

Directions:

  • In a large bowl, combine pineapple juice, soy sauce, calamansi juice and pepper. Mix well.
  • Marinate beef in the mixture for at least 1 hour.
  • In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
  • In the same pan, fry beef strips until light brown. Add marinade and simmer for 10 minutes in very low heat.
  • Serve with steamed rice.

tasty & crispy chicken

I really want my buttered chicken to be crispy and tasty.  So after all the experiments &  tweaked the recipes I have found in the internet  I had come up with my own recipe 🙂

Buttered Chicken

Ingredients:

1/2 kilo of chicken cut into serving size

1 1/2 Tablespoon of Maggi Magic Sarap (can be bought in asian stores)

1 Tablespoon lemon juice

1 Tablespoon fish sauce or 1/4 teaspoon fine salt

dash of black pepper

1 egg (optional)

For coating:

1/4 cup flour

1/4 cup cornflour

1/2 teaspoon of Maggi magic sarap

dash of pepper and salt

Marinate chicken with maggi magic sarap, lemon juice,fish sauce,dash of pepper &salt for an hour. In another bowl mix cornflour & plain flour and add 1/2 teaspoon of Maggi magic sarap,dash of pepper &salt. Coat the marinated chicken with the flour mixture and deep fry till golden brown or done.

Note: The first 3 photos are the ones that has egg on the marinade and the last three photos doesn’t have egg. Both are tasty and crispy  but I prefer the one that has no egg as the crispiness last longer than the other one .:)