Somehow I'm not good with the measurements of this dish.
miki (I used two packs bought from the grocery)
bihon (the entire pack was divided into four portions of bihon. I used the three portions)
1 tbsp, chopped garlic
1 onion, sliced
chicken (I used one chicken breast and 2 pieces chicken thigh), boiled and broth set aside
liver, about 250 grams
2 medium-sized carrots, julienne cut
chicharo
cabbage, julienne cut
soy sauce and oyster sauce to season
kintsay
1. Saute garlic and onion.
2. Add the flaked chicken and sliced liver. Saute for about 5 minutes.
3. Add the vegetables in this sequence with about 2 minutes interval per sequence: carrots, chicharo and cabbage.
4. Add the chicken broth. Season with soy sauce and oyster sauce. Allow to boil.
5. Season with pepper. Adjust as necessary.
6. Add the bihon first. After about 5 minutes, add the miki noodles. Allow the noodles to absorb the liquid.
7. Garnish with the kintsay when done.
Sunday, June 8, 2008
Menudo
750 grams of pork
500 grams of pork liver
1 tbsp, chopped garlic
1 onion, sliced
1 tbsp vinegar
3 tbsp soy sauce
1 small pack of tomato sauce
3 potatoes, cubed
1 medium-s1zed carrot, cubed
raisins
1. In a small amount of oil, saute the onion and then the garlic.
2. Put the pork cubes. Cook for about several minutes (about 15 minutes). Allow the pork to release its water content.
3. When the pork has changed its color, put the liver. Allow to cook for additional 10 minutes.
4. Put the vinegar and soy sauce. Allow the vinegar to evaporate. Season too with pepper.
5. Put the tomato sauce and enough water to simmer the beef into. Simmer over low heat. Rough estimate is 30 minutes.
6. Put the potatoes, carrots and raisins in the mixture. Simmer for additional 15 minutes.
7. Taste and adjust as necessary.
500 grams of pork liver
1 tbsp, chopped garlic
1 onion, sliced
1 tbsp vinegar
3 tbsp soy sauce
1 small pack of tomato sauce
3 potatoes, cubed
1 medium-s1zed carrot, cubed
raisins
1. In a small amount of oil, saute the onion and then the garlic.
2. Put the pork cubes. Cook for about several minutes (about 15 minutes). Allow the pork to release its water content.
3. When the pork has changed its color, put the liver. Allow to cook for additional 10 minutes.
4. Put the vinegar and soy sauce. Allow the vinegar to evaporate. Season too with pepper.
5. Put the tomato sauce and enough water to simmer the beef into. Simmer over low heat. Rough estimate is 30 minutes.
6. Put the potatoes, carrots and raisins in the mixture. Simmer for additional 15 minutes.
7. Taste and adjust as necessary.
Saturday, May 24, 2008
Beef Caldereta
1 kl. beef sirloin
1/2 kl chicken liver
olive oil, about 5 tbsp
2 tbsp, chopped garlic
4 tomatoes, chopped (seeds removed)
4 tbsp vinegar
4 tbsp soy sauce
2 pcs bay leaf (I used dried)
1 small pack of tomato paste
5 medium-sized potatoes, cubed
2 bell peppers, cubed
pickles
grated cheese
3 pcs, chili pepeprs chopped
Inspired by the recipe posted by Connie Veneracion at her site.
1. Season the beef with salt and pepper and then brown them in olive oil.
2. In the same oil, sautée garlic then add the tomatoes. When the tomatoes are already mashed, add the browned beef.
3. Add 4 tablespoons of soy sauce and vinegar; as well as the pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).
4. Add the tomato paste.
6. Add water that is just enough to simmer the beef into.
7. Cook the entire mixture over low heat in about two hours with occasional stirring as to avoid burning the bottom of the pan.
8. In a separate pan, boil the chicken liver in a small amount of water. Boil for just a few minutes (about 3 - 5minutes). Then put the liver with a small amount of water at a food processor and grind. The resulting mixture should be thick with coarsely chopped liver. (you can alter the consistency to finely chopped depending on your preference)
8. When beef is tender, add the potatoes, bell pepper, pickles, grated cheese and the liver mixture.
9. Simmer for an additional of ten minutes.
10. Season more if necessary. If the potatoes are tender, then it should be done.
1/2 kl chicken liver
olive oil, about 5 tbsp
2 tbsp, chopped garlic
4 tomatoes, chopped (seeds removed)
4 tbsp vinegar
4 tbsp soy sauce
2 pcs bay leaf (I used dried)
1 small pack of tomato paste
5 medium-sized potatoes, cubed
2 bell peppers, cubed
pickles
grated cheese
3 pcs, chili pepeprs chopped
Inspired by the recipe posted by Connie Veneracion at her site.
1. Season the beef with salt and pepper and then brown them in olive oil.
2. In the same oil, sautée garlic then add the tomatoes. When the tomatoes are already mashed, add the browned beef.
3. Add 4 tablespoons of soy sauce and vinegar; as well as the pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).
4. Add the tomato paste.
6. Add water that is just enough to simmer the beef into.
7. Cook the entire mixture over low heat in about two hours with occasional stirring as to avoid burning the bottom of the pan.
8. In a separate pan, boil the chicken liver in a small amount of water. Boil for just a few minutes (about 3 - 5minutes). Then put the liver with a small amount of water at a food processor and grind. The resulting mixture should be thick with coarsely chopped liver. (you can alter the consistency to finely chopped depending on your preference)
8. When beef is tender, add the potatoes, bell pepper, pickles, grated cheese and the liver mixture.
9. Simmer for an additional of ten minutes.
10. Season more if necessary. If the potatoes are tender, then it should be done.
Tuesday, April 29, 2008
Tuna-Basil Carbonara
500 grams, your choice of pasta (I used spaghetti)
about 4 – 5 strips of bacon, chopped
unsalted butter
2 tbsp, chopped garlic
1 can of tuna, plain (I used ‘in vegetable oil’), liquid drained
1 can of tuna, hot & spicy, liquid drained
basil leaves, julienne cut
1 tetra pack, all purpose cream
1 tetra pack, fresh milk
Half a bar of cheddar cheese, grated
white pepper
1. Cook pasta. Boil water in a large pot. The water should be enough to provide ample space for the pasta to move and not stick together. Put enough salt for the water to reach that ‘salty’ taste where you are sure your pasta would not taste bland. My normal cooking time for the pasta is 11 minutes. Reserve about a cup of the pasta water.
2. In a non-stick pan, place the chopped bacon and allow the bacon to render fat. When bacon is crisp, remove the oil. Set aside the crispy bacon.
3. In the same non-stick pan, place a quarter of the entire bar of the unsalted butter and allow to melt.
4. When the butter is almost melted, put the chopped garlic. Cook until the garlic had release its fragrance but not to the point of burning it.
5. Add the tuna and allow cooking for about 2 -3 minutes.
6. Add the basil leaves and leave for about 2 minutes.
7. Add half of the crispy bacon.
8. Pour the all purpose cream and milk. Simmer over low heat while stirring.
9. When the mixture reaches a soft boil stage, add the cheese and continue stirring.
10. Season as necessary. After a few minutes, turn off.
11. Pour the sauce over the pasta. If the mixture seems too thick, add a little of the pasta water.
12. Top with the bacon bits and dried basil leaves.
about 4 – 5 strips of bacon, chopped
unsalted butter
2 tbsp, chopped garlic
1 can of tuna, plain (I used ‘in vegetable oil’), liquid drained
1 can of tuna, hot & spicy, liquid drained
basil leaves, julienne cut
1 tetra pack, all purpose cream
1 tetra pack, fresh milk
Half a bar of cheddar cheese, grated
white pepper
1. Cook pasta. Boil water in a large pot. The water should be enough to provide ample space for the pasta to move and not stick together. Put enough salt for the water to reach that ‘salty’ taste where you are sure your pasta would not taste bland. My normal cooking time for the pasta is 11 minutes. Reserve about a cup of the pasta water.
2. In a non-stick pan, place the chopped bacon and allow the bacon to render fat. When bacon is crisp, remove the oil. Set aside the crispy bacon.
3. In the same non-stick pan, place a quarter of the entire bar of the unsalted butter and allow to melt.
4. When the butter is almost melted, put the chopped garlic. Cook until the garlic had release its fragrance but not to the point of burning it.
5. Add the tuna and allow cooking for about 2 -3 minutes.
6. Add the basil leaves and leave for about 2 minutes.
7. Add half of the crispy bacon.
8. Pour the all purpose cream and milk. Simmer over low heat while stirring.
9. When the mixture reaches a soft boil stage, add the cheese and continue stirring.
10. Season as necessary. After a few minutes, turn off.
11. Pour the sauce over the pasta. If the mixture seems too thick, add a little of the pasta water.
12. Top with the bacon bits and dried basil leaves.
Wednesday, April 23, 2008
Beef Mechado
I got inspired by a post made by MarketMan and I followed his recipe, just tweaked it a little based on what was available to me. For the copy of his version of the recipe, you can check his site: http://www.marketmanila.com/
2 – 3 tablespoons of olive oil
Salt and pepper
¾ kilo beef chunks (Or you can ask for the mechado cut. Most groceries have it.)
1 teaspoon garlic, finely chopped
1 can Hunts stewed tomatoes
1 small pack of tomato sauce
2 – 3 pcs bay leaf
4 tbsp, vinegar
4 tbsp, soy sauce
Beef cube
4 pieces, medium-sized potatoes
3 pieces bell peppers
1 large onion, cut into eight parts
Half a teaspoon, paprika
1. Sprinkle the beef with salt and pepper and then brown them in olive oil.
2. In the same oil, sautée garlic then add the tomatoes from the can of Hunts stewed tomatoes.
3. Bring the beef back.
4. Add 4 tablespoons of soy sauce and vinegar; as well as four pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).
5. Add the rest of the liquid from the can of Hunts, a small pack of tomato sauce and a piece of beef cube.
6. Add water that is just enough to simmer the beef into.
7. Cook the entire mixture over low heat in about one-and-a-half hours with occasional stirring as to avoid burning the bottom of the pan.
8. Add the potatoes, bell peppers and sliced onion.
9. For additional taste, add half a teaspoon of Spanish paprika and more pepper.
10. After 15 minutes, it should be done.
2 – 3 tablespoons of olive oil
Salt and pepper
¾ kilo beef chunks (Or you can ask for the mechado cut. Most groceries have it.)
1 teaspoon garlic, finely chopped
1 can Hunts stewed tomatoes
1 small pack of tomato sauce
2 – 3 pcs bay leaf
4 tbsp, vinegar
4 tbsp, soy sauce
Beef cube
4 pieces, medium-sized potatoes
3 pieces bell peppers
1 large onion, cut into eight parts
Half a teaspoon, paprika
1. Sprinkle the beef with salt and pepper and then brown them in olive oil.
2. In the same oil, sautée garlic then add the tomatoes from the can of Hunts stewed tomatoes.
3. Bring the beef back.
4. Add 4 tablespoons of soy sauce and vinegar; as well as four pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).
5. Add the rest of the liquid from the can of Hunts, a small pack of tomato sauce and a piece of beef cube.
6. Add water that is just enough to simmer the beef into.
7. Cook the entire mixture over low heat in about one-and-a-half hours with occasional stirring as to avoid burning the bottom of the pan.
8. Add the potatoes, bell peppers and sliced onion.
9. For additional taste, add half a teaspoon of Spanish paprika and more pepper.
10. After 15 minutes, it should be done.
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