Beef Mechado Recipe

Estimated cooking time: 1 hour

Mechado Ingredients:

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1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or
2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or
1/2 cup tomato paste
1 cup soy sauce salt & pepper to taste

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Mechado Cooking Instructions:

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Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice

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Beef Mechado Cooking Tips:

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Pressure cook the beef with the beef stock for faster cooking time. Fry the potatoes before adding to the casserole. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas 1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. Salt and pepper to taste. Serve hot with white rice.

Pork Steak / Beef Steak Filipino Style Recipe

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.Increase heat for a minute or two to brown steaks.Add the sliced onions and continue to cook for another minute.Serve on a platter including the oil and sauce.Best served with hot plain rice.

Pork Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Pork / Chicken Adobo Recipe

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Adobo Ingredients:

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1/2 kilo pork cut in cubes
+ 1/2 kilo chicken, cut into pieces or choice of either
1 kilo of pork or
1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch Salt and pepper to taste
3 tablespoons water

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Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.