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 ☺
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.
Instead of cooking your usual recipe for mussels why not try this new way of cooking it. The combination of sweetness & a little bit of spiciness is surely a hit! :)Recipe from Yummy Hunt’s
- 1 kilo mussels, boiled in water
- 1/4 cup butter
- 3 cloves garlic
- 1 pc onion, chopped
- 1 tsp ginger, finely chopped
- 1-2 tbsp cilantro, chopped
- 2 tbsp oyster sauce
- 2 tbsp chili garlic sauce
- 1 tsp sugar
- 2 tbsp rice wine or brandy, optional
- 1 pack Hunt’s Tomato Sauce with LycoFiber 200g
1. Boil mussels in salted water until they open. Strain and set aside.
2. In a wok, heat butter then sauté garlic until brown. Add in onions, ginger, and half of cilantro.
3. Add in oyster sauce, chili garlic sauce, sugar, rice wine, and Hunts Tomato Sauce with LycoFiber. Simmer until sauce is a bit thick.
4. Toss in mussels and the rest of cilantro.