Month: October 2012

BISTEK (Beef Steak)

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Another request from one of my Youtube Family. My Version!
Bistek is a Philippine dish typically made with onions and strips of sirloin beef slowly cooked in soy sauce, and calamansi juice. It is best prepared by marinating the meat first in the mixture of soy sauce or calamansi juice. The meat is then browned in vegetable oil (usually coconut oil) and the marinade added back in when the meat has seared. Onion rings are optionally added near the end as a garnish. A good bistek is one which does not taste too sour or salty. The word “bistek” is derived from the Spanish word Bistec or Beef Steak.

YOU NEED…….

* about 800 g Beef
* 2 pcs. Lemon for juice
* 1 onion for onion rings
* some Soy sauce
* some Garlic, peeled and crushed
* salt and pepper
* some vegetable oil for frying

HOW TO…….

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TILAPIA AND SQUASH TENDRILS (Tilapia at Talbos ng Kalabasa)

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SQUASH TENDRILS a threadlike leaf or stem by which a climbing plant attaches itself to a support. These tendrils are the secret weapon; it’s how they grab and hold and then keep spreading. I find the tendril form beautiful. It is also very rich in FIBER!

YOU NEED…….

* 1 Fried Tilapia
* a bunch of squah tendrils (Talbos ng Kalabasa)
* 1 tomatoe
* 1 Onion
* a thumb-size of Ginger
* shrimps extract (from shrimps head and shell)
* for seasoning fish sauce (Patis) or salt
* some vegetable oil
* some water, about 1/2 cup

HOW TO…….

PORK AND ZUCCHINI STEW

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Inspired by my hubby, our dinner last night, something craving for Zucchini!
Also one of my creation and purely experiment!

YOU NEED…….

* 1 kg Pork
* 4 pcs. Zucchini
* 500 g Tomatoes
* 1 Onion
* 1 Green bell pepper
* Fried or Garlic salt
* 2 tbsps. Flour
* 3 tbspsOlive oil
* 1 tsp. Oregano
* some chopped Basil leaves (fresh or frozen ones)
* salt and pepper

HOW TO…….

*1.) Season pork with pepper, fried or garlic salt and flour.

*2.) Heat a casserole or pan. Pour some olive oil, saute the meat until light brown. Add tomatoes, oregano, salt and basil leaves.
Cover for 10 minutes.

*3.) Stir, over medium heat cook until meat is tender. When meat is tender, add zucchini continue cooking until done.
Serve hot with rice. Take it from me baby:-)

PEPPERMINT TEA

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This article is about the herb, as peppermint. Peppermint is a hybrid mint. The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world. It is found wild occasionally with its parent species.

Peppermint is sometimes regarded as ‘the world’s oldest medicine’, with archaeological evidence placing its use at least as far back as ten thousand years ago.
Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpaste. The oil also contains menthone and menthyl esters, particularly menthyl acetate. It is the oldest and most popular flavour of mint-flavoured confectionery. Peppermint can also be found in some shampoos and soaps, which give the hair a minty scent and produce a cooling sensation on the skin.

Peppermint has menthol, as it’s active ingredient. Menthol helps ease diarrhea, headaches and colic in babies. Peppermint also contains B vitamins, calcium, and potassium.
Peppermint essential oil menthol is known to promote digestion and help prevent gallstones. It soothes the stomach lining relieving stomach cramps. The B vitamins in menthol help improve concentration and performance in the brain and nerves.
There are several ways to use peppermint to aid in natural healing of various ailments. Peppermint can be prepared as a tea, to use in baths or drink.
To relieve stomachaches drink one cup of peppermint tea after meals, you can add one quart of tea to a bath to help treat skin ailments. Peppermint tea is also good for sore throats just gargle several times per day.
Peppermint tea has been used throughout the ages and has worked in the past and continues to provide excellent results today.

YOU NEED…….

* a bunch of fresh peppermints
* some boiling water

HOW TO…….

*** Blend mixture fresh peppermint and boiling water for 8 to 10 minutes, then drain.

ROAST PORK WITH SAUCE AND CROQUETTES

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Another purely experiment and creation from me 🙄

Cooking pork, like with other meats, is largely determined by the cut to be cooked. Cuts from the lower leg and shoulder, where the muscles have the most exercise, are likely to be tougher and are more suited to long, slow cooking, whereas cuts from the back tend to be lean and tender, making them ideal for quick cooking.

YOU NEED…….

* 5 pcs. Pork scalope
* 1 pack frozen Croquettes
* 3 pcs. Carrots
* salt
* some Cilantro or Coriander, roughly chopped
* 1 onion
* some olive oil
* 3/8 liter of water
* 1 pouch Knorr Roast Pork Sauce (ready mix)

HOW TO…….

* Let’s begin by pounding meat and season with salt and pepper.

* Heat a pan, pour some olive oil and fry meat both sides. Meanwhile peel and slice carrots, onion peel and cut into cubes, cilantro wash and roughly copped.

* In the same pan, saute onion, carrots and cilantro or coriander. Add 3/8 Liter water, cover until carrots is tender. Then dissolve the pouch of knorr roast pork sauce, stirring until the sauce thicken over medium heat. return the meat and cover for about 5 minutes.

* Meanwhile croquettes can be cook in Microwave. Just follow package instruction. serve hot with croquettes.

BEEF WITH CHARD (MANGOLD)

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Finally after almost 2 weeks no new entry, was too busy at work.
Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable. Although the leaves are eaten, it is in the same species as the garden beet (beetroot) which is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable. Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

My version of “NILAGANG BAKA” with Chard (Mangold) or Perpetual Spinach!
“NILAGANG BAKA” has three basic features namely: a very good broth, fork tender beef and with vegetable. And it also refers SLOW COOKING!

YOU NEED…….

* 1 kg Beef (with bones)
* 2 bunches of Chard (Mangold)
* 1 Tomatoe
* 1 Onion
* 1 1/2 Maggi broth cubes
* Fish sauce (Patis)

HOW TO…….

GRILLED PORK STEAK

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A steak is a cut of meat. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The more tender steaks have a premium price and perception; the idea of eating steak signifies relative wealth.

I made this for a awesome dinner today!!!
Neither of my kids care for pork chops or pork steaks, but I do, so I tag them every so often to indulge myself at dinner.

YOU NEED…….

* about 1 1/2 kg Pork Steak
* 1 pack of Kotanyi Steak Seasoning
* 2 tbsps. Paprika Powder
* Salt and Pepper

HOW TO…….

**+Just mix all powder herbs and spices, and massage it to the meat then cook on a griller. I used my Turbo broiler also!…..that’s it…enjoy :pump-:)

IKEA RESTAURANT (Swedish Food)

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We brought the whole family to the IKEA Restaurant for a delicious meal at an affordable price. After a half day shopping. They have a tasty special offer cooking at the restaurant each day of the week. Offers and menu options may vary by store like here at Shopping City Süd (South) in Vösendorf!

For my lunch I got chicken breast with mushrooms sauce and bread dumplings.
Main course and hot meals, the restaurant is in the middle of the store.

Besides hot meals, the restaurant offers lighter meals like salads and sandwiches with a Swedish flair. Cookies, cakes, desserts.

Lots of good desserts to choose from for those who think a meal is not complete without a sweet. Above here with mix fruit salad and sweet.

Like their Swedish meatballs with mashed potatoes (picture above) this was my daughter’s lunch, and down here is with french fries was my son’s choice. Knäckebröd and six kinds of herring. Shopping is hard work, and while pickled herring may not be at the top of everyone’s wish list at mealtime unless you’re Swedish, but I’m not…lol…we’re pretty sure you’ll find something you like on their menu. Fresh, tasty, well-prepared and affordable is theirr food philosophy.

One more thing…stopping by the bistro on our way out and refuel before we hit the road. With their hot dogs, ice cream and more. Free refill drinks at IKEA, on coffee, tea and soft drinks too. What more could you ask!

DADA’S BIKO

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My hubby’s version of Biko!
I was craving for this few days ago and he promised he will do it for me. Said and done!
He was not so happy how it turned out but he said next time he will do it like his mother recipe they called it “ENKIWAR” (Ilocano version), but that’s another entry:-)

As you could see no “Latik” on top just plain biko. With this it reminds me my late nanay who used to cooked this during, fiesta, pasko and birthdays and all types of kakanin in the Philippines. That gives the native delicacy an infinite number of enjoyable possibilities.

YOU NEED…….

* 2 cups glutinous rice
* 2 cups water
* 1 3/4 cups brown sugar
* 2 1/2 cups coconut milk

HOW TO…….

* Rinse the rice until water runs clear.
* In a pot, boil the rice and water. ( You can also use a rice cooker to do this procedure.)
* Bring to a boil, stir then cook in low heat for about 10 minutes. Set aside.
* In another pot, combine coconut milk and brown sugar. Bring to a boil.
* Add the cooked rice. Cook in low heat white stirring constantly until the rice mixture is almost dry and * very sticky. (about 30-40 minutes)
* Remove from heat.
* Transfer to a serving tray. Flatten the surface.
* You can top with latik (optional). Enjoy and Guten Appetit!

KNUCKLE OF PORK AND SAUERKRAUT (PICKLED CABBAGE)

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This sounds a little bit lots of work and seems you need four hands to work on it…lol… but I tell you I did it alone but if you want you can buy also the cooked ones but not as good as my home cooking…lol.. and my recipe!

For bread dumpling recipe just check it out from my previous entry about it!

YOU NEED…….

* 1 Stilt (Knuckle of Pork)
* 2pcs. Onions
* 1 whole Garlic
* 1 pc. Carrots
* 1 tbsp. Caraway Seeds, powder or whole
* some Cumin
* Broth from Stilt
* Salt and Pepper
* 3 pcs. Bay leaves
* some Peppercorns
* some Juniper berries

HOW TO…….

1.) In a high pot pour some water just to cover the stilt and add crushed juniper berries, 5 Laurel leaves, peppercorns, 1 split onion with shell, 1 halved bulb garlic, and the stilt and cook approximately 1.5 hours. Broth in another pot sieve to empty and set aside.

2.) Quartered 2 onions. Cut carrot into lengthwise slices. Place onion and carrot in a casserole. Peel Garlic, toes and some oil puree with hand blender. Rub cumin, salt and pepper all over. Pour on some broth. Roast in the preheated oven at 180C approx. 1.5 hours, again and again pour over the broth.

3.) When done debone stilt, saute onion and sauerkraut add the rest of herbs and spices add the deboned stilt. Pour in the broth into the pot boil and season to taste. You can mix cornstarch to the broth to make it thicker the sauce or bind. I served it with bread dumplings and the sauce. Guten Appetit! 🙂