Beef with Mushrooms

A tender beef recipe with a delicious sauce that thickens with oyster sauce. Thumbs up for this dish and I recommend this, specially for special occasions, I am sure that your guests and love ones will love it.

Ingredients:

1 cup sliced mushrooms
1/2 kilo beef ( boiled and tendered)
1 onion
3 cloves garlic
2 tablespoons oyster sauce
salt and pepper to taste

Procedure:

1. Saute garlic and onion.
2. Add the tendered beef then simmer for few minutes with salt and pepper.
3. Add the oyster sauce and mushrooms, simmer until done.
4. Serve it hot.

Banana Float

When I saw the banana and it is already very ripe I am thinking of preserving it, so I came up with this idea, although the idea was triggered by the mango float that I made in my previous posts.Just try this easy to follow recipe for banana float. Have fun:-)

Ingredients:

butter and chocolate biscuits( powdered) ( Can be replaced with graham biscuits)
4 ripe bananas ( mashed)
1 big can condensed milk
1 big can Nestle cream

There is no Graham biscuits in my place so I used this one.

Procedure:

1. Combine the condensed milk and Nestle  cream thoroughly.

2. In a dish that you are going to use, alternately arrange  the cream and milk mixture, mashed banana and powdered biscuits until all the ingredients are evenly distributed. Refrigerate before serving.

For a smoother result you can sift the powdered biscuits to remove the lumps.

  

Bistek

A special Filipino beef dish that captured my heart since I was young because of its unique delicious taste. I love this dish so much.
Ingredients
1 kilo beef sirloin, thinly sliced
1/2 cup soy sauce
3  calamansi or 1 lemon
1 tsp ground black pepper
4 cloves garlic, crushed
1 large onion, sliced into rings
oil


Procedure
 1.Marinade beef in soy sauce, calamansi or lemon, and ground black pepper for an  hour then fry until golden brown, set aside and save the marinating sauce because we will use it later.
2. Saute the garlic and onion, remove some onions for toppings later, then put the fried beef and marinating sauce, then simmer over low heat until meat is tender.
3. When it is done turn off the heat , top with the onion rings and serve with rice.


To add more sauce just combine  some soy sauce, calamansi and a little sugar then add to the bistek and allow to simmer.

Simple Pork Gisantes

I cooked this pork gisantes because somebody requested it, I did it in a very simple and easy way. Since it is not in the plan so while cooking our food for lunch which is pork adobo I decided to cook pork gisantes,I will be improving this some other time because I am not satisfied with the color but what I like about it is the taste and I used fresh tomato instead of  packed tomato sauce. But all in all the result is good and it is still delicious ( at least Marjorie Macabulos can get an idea on how to cook this dish).:-)  Here are the ingredients.

Ingredients:

1 can green peas
400 grams pork
2 tomatoes ( chopped)
1 onion
3 cloves garlic
3 tablesppons fish sauce ( Patis) if patis is not available just use salt
pepper to taste

Procedure:

1. Saute the garlic and onion, then add the tomatoes, saute until the tomato will be so tender then crashed it with the ladle to make it like a paste.

2. Then add the pork and simmer it for few minutes, then add the fish sauce and pepper, simmer until the meat is tender.

3. Add the peas then simmer for few minutes then serve with a smile :-)

Pan De Sal

Pan de sal is a Spanish term for "salt bread" it is the most popular breakfast bread in the Philippines, as early as 4:00 o'clock in the morning you can hear the vendors shouting "PANDESAL" around the neighborhood. The coffee in the houses are ready and the people are waiting for that shout and they are ready to buy the bread.  I think there is nothing as good as the homemade freshly bake pandesal. So here is the recipe for it.

Ingredients:

3 cups flour
1 tablespoon yeast
1/4 cup warm water
1 egg ( beaten)
1/4 teaspoon salt
1/2 cup melted butter
4 tablespoons sugar
3/4 cup milk

Procedure:

1. Combine the flour, sugar and salt, set aside.
2. Combine the warm water and yeast  ( let it stand for 8 minutes allowing the yeast to be dissolved and grow)
3. Combine procedure 1 & 2 then add the egg, milk and butter  and mix well and knead it  until you form a firm dough.

4. Let the dough rise for an hour by putting it in a big deep bowl and cover it with a damp cloth.
5. After procedure #4 roll the dough until you form a long roll, and slice it diagonally about an inch size each slice.

6. Sprinkle each slice with bread crumbs then let it stand for 40 minutes allowing it to rise then bake at 150 degrees celcius for 15 minutes. ( Preheat the oven for 10 minues before baking)
7. Serve it hot and with a smile :-)

It is my first time to try this, and I am happy with the result but I want to do it again and improve it more:-) Have fun baking! 

Pastel De Carne Moida

In some parts of South America pastel is a pastry using a thin crust wrapper and stuffed with different fillings. Today I am going to share the most common pastel of South America which is beef pastel, here is how to do it.

Ingredients:

1/4 kilo ground beef
1 onion (minced)
4 cloves garlic (minced)
15 regular size pastel wrapper
2 hard boiled eggs
 Salt and pepper to taste

Procedure:

1. Saute garlic and onion then add the ground beef, salt and pepper to taste, then simmer until it is well cooked. When it is cooked let it cool.
2. When it is not hot anymore, crushed the hard boiled egg and mix it well with the sauted ground beef.



 
3. Spoon a portion of the mixture and put it in a pastel wrapper.
 
4. Then sealed it using a fork.

 
 5. Repeat this process until you finish wrapping all the filling, then fry it until golden brown. Serve it hot.

 

Spicy Salmon Head Stewed in Vinegar

Mmmmmmmm I know to some people this recipe is gross, but sorry folks I need to post this. This is really super hot and delicious, the chilli paste makes the soup reddish. Actually I cooked 10 salmon heads for this, but I forgot to take a photo, I am lucky that after eating there are 3 left, and I decided to post it here. So here is my recipe for this. I will base my recipe for 3-4 servings.

Actually I am lazy to post a blog now but I am talking to my friend Edith of Kansan U.S.A and she do not believe that I can eat the head of the fish lol, I asked her if she will check the recipe if I will post it and she said yes, so here we go :-)

Ingredients:
2 salmon heads ( cut into halves and gills removed, clean properly)
1/2 teaspoon chili paste
100 grams chopped cayenne or jalapeno pepper ( siling haba)
3/4 cup vinegar
thumb size garlic ( crushed)
6 cloves garlic (crushed)
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and bring to boil.
2. Once it is starting to boil turn the heat into low level and continue the process for 45 minutes without stirring it, just cover the pot and make sure that the flavor will be absorbed in the fish by using a ladle scoop the soup and pour over the fish every now and then until the cooking process is finish.
3. Once finish serve it hot.

budbud de nayon

I learned to cook this dish when I was 11 years old, because my father  always teaches me and my sisters how to prepare this. I wanna share this traditional budbud de nayon recipe o all of you, you might not know that this kind of dish is existing, but I am telling you that this really tastes good, the taste of the ginger and the creamy taste of coconut milk really blend well. This is like puto maya.

Ingredients:
3 cups glutinous rice (malagkit)
3 cups coconut milk
1/4 cup crushed ginger
1/2 teaspoon salt
3/4 cup sugar

Procedure:
1. Wash the glutinous rice then put in a pot together with all the ingredients.
2. Then cook it like a normal rice.
3. After cooking you can serve it.

Braised Pork's Ear with Hoisin Sauce

To some the ears of the pig is nothing, but to some it is something for the tummy :-). Like a glorious food? Yes! Bite it. Crunchy and chewy. Yummy? For me, yes it is! You wanna try? Here is a simple recipe for it.

Ingredients:
2 pork's ears
1 red bell pepper
3 cloves garlic
1 onion
1 lime
2 tablespoons Hoisin Sauce

Procedure:
1. Boil the pork's ears until tender, then drained and slice then set aside.
2. Meanwhile, saute the garlic and onion, then add the pork's ears and braise it for few minutes.
3. Add the Hoisin Sauce and lime juice, mix well and add salt and pepper to taste then simmer.
4. Add the bell pepper simer for a minute and turn off the heat.
5. Serve it hot :-).

Salada Suprema

I've got this recipe from a Portuguese friend and she called this salada suprema. This is easy to prepare and the ingredients are always available at the market. The first time I tasted it, presto! I loved it! See it for your self and I am sure that like me you will also love this salada suprema.

Ingrdients:
1 cup siced lettuce
1 cup sliced purple cabbage
1 cup sliced green cabbage
1 big tomato
salt and pepper
1 tablespoon cottage cheese
1 lime

Procedure:
1. Properly arrange all the vegetables in a platter.

2. Dash it with salt and pepper, evenly then squeeze the lime on it.
3. Put the cottage cheese on top and serve it.