Filipino Food Store » beef

Empanada

Hilda — Mon, 15 Jun 2009 12:55:41 +0000

One of the special delicacies I love to eat when I visit Ilocos is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. You can do it in pork, chicken and even in beef. It is a good way to make use of your leftover meat.

Ingredients:

for the Empanada dough

3 cups of flour

1 teaspoon of salt

half a cup of water

1 egg

1 egg white

1 teaspon of vinegar

3 tablespoons of shortening

Preparation:

Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they don’t stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Empanada Filling

half a medium size onion chopped

1 garlic clove minced

half a teaspoon of cumin powder

half a teaspoon of dried oregano

half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped)

one small can of tomato sauce

one tablespoon of dried raisins

1 tablespoon of pimiento chopped

some cooking oil

salt and pepper

Cooking the Empanada filling:

In a casserole warm up your oil. Sauté the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer.

Making the Empanada:

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown.

Beef Salpicao of Claudine Barretto

Hilda — Wed, 20 May 2009 14:29:01 +0000

Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed
½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.

Bulalong Batangas

Hilda — Tue, 05 May 2009 11:34:36 +0000

Batangas is definitely one of the places to visit not far from Manila. Not only they boasts of their beautiful beaches, snorkelling spots, grandiose churches and most specially their cuisine. One of my favorite and definitely a recipe to remember is the Bulalong Batangas. There are several version but this one is my bestfriend’s grandmother’s most kept secret.

Ingredients:

half a kilo of beef chunks

One kilo of bone marrow

half a kilo of beef bones

1 big cabbage quartered

4 pieces of potatos peeled and cut into two

2 onions

1 onion leeks, cut about 3 inches long

3 sweet corn

2 bunches of pechay

3 liters of water

some rock salt

peppercorn

Procedure:

Start by putting in big casserole the meat ingredients. Put some rock salt, pepper corn, onions and pour in the water. All the meat should be submerged in the water. Boil for two to three hours over medium fire or until the meat is tender. The secret, pour cold water and start the fire strong then lower at the first boil. Put the vegetables accordingly: corn, cabbage, potatoes, onion leeks. Best eaten with fish sauce (patis) and calamansi.

Enjoy!

Beef Sinigang

Hilda — Thu, 07 Aug 2008 17:17:35 +0000

Another delectable and easy soup dish to make perfect for Sunday lunches.

Ingredients:

1 kilo of beef (you can use mix of meaty and bone parts)

1 cup of ripe guava peeled and chopped

1 cup of kangkong leaves

1cup of sitaw (snake beans)

1 liter of water

1 onion sliced

2 tablespoons of cooking oil

salt

2 siling haba (chili fingers)

Procedure:

In a big casserole put your meat and water. Cover and let this boil for about an hour and a half or until your meat is tender. Add your chopped guava. You can also use the guava sinigang mix for this recipe. Cover and lower the fire. Let this simmer for another ten minutes. Then add your vegetables and continue simmering until the vegetables are done. Add some salt and your chili fingers. Turn off the fire.

Beef Morcon

Hilda — Mon, 21 Jul 2008 11:31:35 +0000

Ingredients:

1 kilo of beef (tell your butcher if possible it’s for making morcon) slice it thinly about 1 cm in thickness and 25 cm width

1/4 kilo of beef liver minced

5 pieces of sausages

200 grams of pork fat

3 hard boiled eggs

3 cloves of garlic,

1 onion chopped

1 cup of tomato sauce

half a glass of water

some bay leaves

Procedure:

With an add of a rolling pin flatten your beef by hitting it gently. This procedure will help the meat to become tender easily. Once you have flatten it, add some salt and pepper. Put your pork fat, hard boiled eggs, sausages and minced liver over the flattened meat on one side. Roll it delicately from the side where the stuffs were placed. Be sure to firmly close them by tying them with a kitchen thread. Set it aside. In a casserole, put some oil then sauté your garlic and onion. Add your tied beef and pour your tomato sauce, bay leaves and water. Let it simmer slowly covered until the sauce disappear. It is always better to serve them the next day. You can start by frying your rolled beef meat with some oil to give a nice brown color then slice it once it has completely cooled off.

Nilagang Baka

Hilda — Thu, 17 Jul 2008 14:08:45 +0000

Ingredients:

1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)

you can also replace the beef with pork

5 pieces of potatoes peeled and halfed

1 big onion peeled and cut into two

1 ginger peeled

one cup of string beans (bitsuwelas)

1 cup of cabbage

you can also use some bokchoy or petsay

1 liter of water

1 beef bouillon cube

salt

black pepper

banana saba 3 pieces cut into two

Procedure:

This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.

Kare-kare

Hilda — Tue, 08 Jul 2008 15:30:05 +0000

Ingredients:

1/2 kilo of beef (round or sirloin ) cut into cubes

1/2 kilo of oxtail 2 to 3 inches long

you can also add up some beef tripes if you wish

1/2 cup of peanut butter

1/4 cup of grinded toasted rice

2 big onions quartered

2 tablespoon of atsuete dissolved in hot water (you can replace this with orange food coloring)

2 liters of water

some salt and pepper

for the vegetables:

one cup of cut sitaw (string beans)

3 bunches of petsay leaves (bokchoy)

3 egg plants cut

1 young banana bud cut

Procedure:

In a crock pot or pressure cooker, put all the meat , salt, pepper, onion and fill this with water. Cover and let it boil and simmer for about an hour and a half or until the meat are tender and cook. In a separate pan, put some cooking oil and fry lightly all the vegetables to give it a crispy and bright color. You don’t need to cook the vegetables. You just need to fry them for about five minutes each. Put all these vegetables ona larger pot and pour the meat stock you have. Cover and let it simmer for about ten minutes. In a separate bowl dissolve the peanut butter, grinded toasted rice with half a cup of stock from the pot. Mix them well until there is no more part that is lumpy. Pour this on the pot boiling with the vegetables. Add your dissolved coloring. Top this with the cooked meat and turn off the fire. Serve this dish with some sautéed bagoong (shrimp paste).

Ampalaya con Carne

Hilda — Wed, 11 Jun 2008 13:59:16 +0000

Who said that bitter can’t be good. Try this delicious and healty vegetable dish, very Filipino.

Ingredients:

1/4 kilo of beef sliced thinly

2 to 3 big Ampalaya

3 big eggs

3 cloves of garlic crushed

1 onion sliced

2 tomatoes cut in cube

some cooking oil

half a cup of beef broth (beef bouillon dissolve in half a cup of hot water)

salt & pepper

Procedure:

The most important part of cookign this dish is taking off the bitterness of the ampalaya. Start by cutting it into two and taking off the seeds with the help of a spoon. Slice them thinly diagonally. Boil some water and pour this over the sliced ampalaya. Add one big spoonful of rock salt. Let it stand for few minutes until the water has cooled down and you can handle with your hand the ampalaya. Squeeze off all the water from the ampalaya with your hands. Heat off the pan with cooking oil then add up the garlic, onion and tomatoes. Stir them well add the beef as if you are stir-frying all the ingredients. Put the ampalaya , add the water and cover. Do not stir it for the first five minutes. Add the eggs beaten like an omellette. The turn off the fire. The eggs will be cooked by the heat of the vegetable. Add salt and pepper to taste. Saying has it that stirring the ampalaya during the cooking process (once they are added) makes this dish even more bitter. Its up to you whether you will stir it or not. My advise, do not stir it, for this strategy always work for me.

Bistek Tagalog

Hilda — Mon, 09 Jun 2008 13:59:04 +0000

What makes this dish special is the beautiful blending of kalamansi and soysauce.

Ingredients:

1 kilo of beef (any part but better to use the tender part because this is not a slow long cooking beef dish)

half a glass of kalamansi juice (depending on the juicyness and size of your kalamansi) for overseas Filipino foodies you can replace this with a juice of one lemon and some lime zest for flavor)

1/4 cup of soy sauce

some cooking oil

2 big white onions sliced in ring style

Procedure:

In a salad bowl mix the kalamansi juice with soy sauce. Then in this marinade sauce put all the sliced beef. Let it marinade for about an hour. In a sautéeing pan , pour the cooking oil and fry lighlty each slice of beef. Do not cook for too long. Beef becomes rubbery when cook for too long. Fry each side of the sliced beef for about three minutes each side. Put back all the fried sliced beef on the pan and pour over the marinade sauce. Let it boil, then add the sliced onion rings and the cut the fire. Best served french fries or white rice.

Beef Caldereta

Hilda — Sun, 08 Jun 2008 16:45:14 +0000

Ingredients:

1 kg of stewing beef cut into cubes
250 g of potatoes peeled and quartered
2 red bell pepper grilled, peeled and chopped
250 g of carrots peeled and cut into cubes
100 g of pitted green olives
half a cup of tomato sauce
1 tsp of tomato paste
2tsps of chili powder or cayenne powder
2 tbsps of hot sauce
2 tbsps of chili oil
2 tbsps of olive oil
10 g of butter

Marinating ingredients:
Half a cup of red wine, salt, pepper, 1 tbsp of crushed garlic, 1 big onion minced, half a cup of coarsely chopped chicken liver, some thyme and rosemary

Marinate for at least one hour the beef. In a pan, fry lightly the beef with olive oil and butter. Use the same frying pan for the carrots and potatoes. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours.