Tempting Beef Puchero Recipe

Beef Puchero Ingredients

2 lbs Pork, cut into small cubes

1 oz Chorizo

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Peanut oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Beef Puchero Preparation

Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.

Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.


Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Savory Beef Empanadas Recipe

Beef Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Ground Beef

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Beef Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Delicious Beef Adobo Recipe

Beef Adobo Ingredients

2 lbs Beef

2.1/4 cups Water

1/2 cup Soy sauce

1/2 cup Distilled white vinegar

4 cloves Crushed garlic

1/2 tsp Pepper

1/4 cup Sugar



Beef Adobo Preparation

Dice your meat into small cubes, mix in other ingredients in a large saucepan and bring to a boil, then lower heat and simmer for 60 minutes, or until beef is tender.

Serve with rice and Adobo sauce.


Servings: 4

Delightful Red Salted Egg Salad Recipe

Red Salted Egg Salad Ingredients:

4 Salted Eggs
1 small sized Cucumber
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Red Salted Egg Salad Instructions:

Cut the salted eggs into wedges
Place them in the serving plate
Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves
Squeeze the Lime over the salad
Garnish with Lime wedges, and serve with rice porridge
Best Serve with rice and Tapa or Tocino.

Homemade Pansit Bam-e Recipe

Pansit Bam-e Recipe Ingredients:

1/2 kilo canton noodles

300 grams sotanghon noodles

1/4 kilo chicken breast

1/2 kilo lean pork

1/2 kilo shrimps

4 pieces Chorizo bilbao (or Chinese sausage)

5 cloves garlic, crushed

1 medium onion, sliced

1 medium red pepper, sliced

1 medium green pepper, sliced

1 cup brocolli heads

1 cup cauliflower heads

1/2 cup carrots, jullienned

1/2 cup snow peas

1/2 cup shredded cabbage

1/2 cup tenga ng daga (dried wood ear mushroom), chopped

4 tablespoons soy sauce, divided

2 tablespoons cane vinegar

4 tablespoons cooking oil

1 teaspoon brown sugar

1/2 teaspoon ground black pepper

1/4 cup sliced spring onions for garnishing (optional)

Pansit Bam-e Cooking Instructions:

Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).

Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).

Add a dash or so of soy sauce to taste. Do not use salt!

Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

Indulgent Seafood Kare-Kare Recipe

SEAFOOD KARE-KARE INGREDIENTS

1 package kare-kare mix
200 grams sitaw, cut into 1/2 lengths
200 grams talong, sliced
1/2 kilo fish fillet, cubed
1/4 kilo mussels, cleaned
1/2 kilo prawns, cleaned
1/4 kilo oysters, shucked
2 tsps. kalamansi juice
Patis to taste
1/2 cup bagoong alamang

SEAFOOD KARE-KARE PROCEDURE

In a sauce pan, prepare the kare-kare mix as directed in the package. Drop the vegetables and cook until almost done.
Add the seafoods, paprika, and kalamansi juice. Boil once then simmer until seafoods are cooked. Season to taste. Serve hot with bagoong alamang.

Savory Sinigang na Baka (Beef and Tamarind Soup) Recipe

Sinigang na Baka Ingredients:

1 kilo Beef Shanks

2 medium size onion, quartered

2 medium size tomato, quartered

1 radish, sliced diagonally

4 gabi (taro root), cubed

2 medium size eggplant, sliced diagonally

1 bundle sitaw, cut into 2″ length

1 bundle kangkong leaves

2 tbsp Sampaloc / Tamarind Sinigang mix

3 Siling haba

Salt or Patis


Sinigang na Baka Cooking Instructions:

1. Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

2. Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

3. When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

4. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

5. Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.