A quick and easy dish to prepare for lunch or dinner is Stir Fried Beef with Oyster Sauce and Snap Peas. It only takes 30 minutes to marinate and less than 2o minutes to cook. If this is marinated a day before and kept in the refrigerator, you will only need to cook the dish for around 15 to 18 minutes. I think that it is a huge time saver. Do you agree?
As I suggest most of the time, it is better to marinate meat longer so that the it can absorb most of the flavors from the marinade. However, you can also marinate meat for a short span of time provided that the it is sliced thinly, just like what we have here. It also cooks quickly too.
How to Cook Stir Fried Beef with Oyster Sauce and Snap Peas
Cooking Stir Fried Beef with Oyster Sauce and Snap Peas is literally fast and simple. I started by mixing all the ingredients for the marinade in a bowl and marinated the beef slices for 30 minutes. I then heat-up the wok and poured the oil in. Once the oil is hot, I started cooking the onion followed by the marinated beef.
The entire process is really quick. After a few minutes of stir-frying the beef, the snap peas were added along with the cornstarch mixture. It needed a few more minutes to completely cook. I had it with plain white rice. It was a pleasant experience.
This is a recipe for Mini Banana Cake with Walnuts for Kids. The credit goes to my 4-year-old daughter, Danika. She did everything with a little help from her mom and some kitchen equipment. This is a fun way to bond with the little ones. It also helps them develop self confidence and learn new things.
Ideally, it will be more convenient if you have a stand mixer around because your kids can just easily drop the ingredients one-by-one while the mixer does the work. However, this can also be done manually using a wire whisk.
We used a rectangular baking cup so that it will resemble a small cake. You can also use regular cupcake or muffin cups and arrange it in a muffin pan just like how you do with banana muffins. Technically, these are banana muffins anyway ?
This is a Recipe for Mini Banana Cake with walnuts for Kids
Author: Vanjo Merano
Recipe type: Dessert
1 cup all-purpose flour
2 medium ripe bananas
½ teaspoon baking soda
a pinch of salt
6 tablespoons softened butter
½ cup granulated white sugar
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup chopped walnuts
Preheat oven to 350F.
In a mixing bowl, combine flour, baking soda, and salt. Stir using a wire whisk until well blended. Set aside.
Combine softened butter, vanilla extract, and sour cream in another bowl. Start to cream the mixture; use a blended, if possible for better results. The beater blade of your stand mixer needs to be used in this process.
Add the mashed bananas and walnuts while beating and then gradually add the flour mixture. Continue to beat until the texture becomes smooth.
Scoop the mixture and arrange in small rectangular cups or cupcake cups. Put the rectangular cups over a baking tray. If using cupcake cups, use a muffin pan.
Bake in the oven for 20 to 30 minutes or until it turns golden brown
Remove from oven. Serve. You can also top with whip cream so that kids will like it more.
Chewy coconut macaroons are good to have for dessert. It is delicious and guaranteed to satisfy your sweet tooth. The most important thing about this recipe that I like most is its ease of preparation. It is also quick to make.
I started by beating the egg. This recipe only calls for a piece egg. The condensed milk, melted butter, and vanilla extract were added afterwards and then whisked until well blended. I only used 7 ounces of condensed milk. This is equivalent to half a can. If you are wondering what to do with the remaining condensed milk that won’t get used, I suggest that you make some pastillas de leche; just make half the amount that the recipe suggests.
Once the mixture is ready, I added the desiccated coconut and salt and then folded the mixture using a silicon spatula until all the ingredients are distributed evenly. DsThe process takes less than 10 minutes. Make sure that your oven has been preheated before you start.
Desiccated coconut pertains to shredded (or grated) coconut meat that has been dehydrated. This are commonly used in baking and are available in many forms. We need sweetened shredded desiccated coconut for this recipe. If the sweetened variety is not available, you can still make coconut macaroons by adding 2 tablespoons of either white or brown sugar.
Do you know how to make latik from a can of coconut cream? This might be the simplest recipe that I have ever written because it only makes use of one ingredient. This post is for those who are struggling to find latik from their local grocery stores where coconut cream in can are available.
I think that this will be helpful to people outside of the Philippines where latik or even fresh coconut cream is not readily available. I saw myself in this situation when I first came here in Chicago. I was looking for latik in Filipino stores so that I can use it to top the biko that I just prepared, but I was not able to find one. Good thing that the store carried different brands of coconut cream, and I was able to see my personal preference.
I am very particular in the brand of the ingredients that I am using. I want high quality ingredients. The selection process is not easy because it takes time to try all the options before finding the one. For example, I have used at least 8 different brands of coconut cream until I discovered my preferred brand. I like it for its quality. Once I like a certain brand of ingredient, I stick to it until I find a better one.
Let’s talk about the steps on how to make latik. The first step that I did was to pour the contents of the canned coconut cream in a pot. Apply heat until it starts to boil. During the first few minutes, you will notice that steam goes off the pot. This is just the water evaporating. Continue to cook until the water completely evaporates.
After a while, residue will start to form. The color will start to darken as every minute passes. At this point, scrape the residue using a wooden ladle to prevent it from sticking on the pot. It will be helpful to use a non- stick pot for this process.
Continue to cook until the residue (which is your latik) turns golden brown. At this point, grab a kitchen sieve or strainer and then strain the latik to separate it from the coconut oil. You can now use the latik that you made to top your favorite Filipino kakanin such sa biko, sapin-sapin, and kalamay. Secure the coconut oil in a container for future use. You can also freeze the latik so that it can be used on your next kakanin.
This is a recipe on how to make latik using a can of coconut cream
Author: Vanjo Merano
1 (14 oz.) can coconut cream
Pour coconut cream in a pot.
Start to heat the pot until the coconut cream starts to boil.
Adjust the heat to medium. Continue to cook until the liquid evaporates and residue starts to form
Gently scrape the coconut residue using a wooden or silicon spatula. Adjust the heat between low and medium. Continue to cook until the liquid completely evaporates. Note: at this point, only coconut oil and the residue is left.
Once the residue starts to get light brown, start to stir so that it gets cooked evenly. continue to cook until the color turns golden brown.
Separate the residue from the coconut oil using a kitchen sieve. The residue and “latik” is one and the same thing.
Ginisang Monggo with Dilis is a version of my favorite Friday monggo dish. We used to have mung beans every Friday in the Philippines for some reason that I still do not understand up to now. Whatever the reason was, I am still trying to keep the tradition alive even though I am outside of my beloved homeland.
This ginisang monggo recipe for today makes use of dilis or anchovies. I got these from one of my go to Asian stores on Niles, Illinois. I was planning to go to Seafood City in Chicago, I did not have enough time. We were excited about the newly opened Red Ribbon bake shop and the new branch of Jollibee in that location. Well, there is always tomorrow. I will make sure to swing by and get a glimpse of what is life like when your favorite food joints are within your reach. I just feel bad because there is Jolly hotdog is not part of the menu at Jollibee. The good thing is I am in Chicago, which is known for the best hotdogs in the US.
To be honest, I was thinking if I will use the dried anchovies that I got for monggo or should I make my favorite dilis pulutan, which is the spicy dilis. I decided to do both. I am cooking this monggo dish while enjoying this warm spicy dilis. I haven’t had this dish for a while, and I must say that I am glad that I took the extra time to make some today.
I am also excited with the monggo dish. In fact, it was really tasty. I’m just trying to prevent myself for eating more rice because I had more than enough for the day. However, I still had a 2 cups tonight. Oh well, next time I will remind myself to have this for breakfast with all the rice that I can indulge on. I’ll just adjust my daily rice intake by not eating rice for lunch and dinner.
Try this simple and delicious Ginisang Monggo with Dilis recipe. Let me know what you think.
After indulging with sweets meat during the holidays, I felt like taking a time-out for a few days. I only had veggies and seafood by far. The mung bean sprouts with shrimp that I had for dinner last night was light and delicious, while this steamed eggplant and okra with bagoong is simple and just about right for my tired taste buds.
I like how simple this dish was. It did not need anything except for a cup of rice. It helped my taste buds reboot. I guess that having just veggies (with some fish and seafood) is the way to go. However, I will be surprised if this keeps up for a week. Once my inner carnivore and sweet tooth screams from the inside, expect more delectable meaty dishes and sweet desserts to come.
This only took more or less 15 minutes. I bought ready to eat bagoong from the Filipino store (this was the bottled variety), which saved me some time. If I will be making one from scratch, it can take another 12 to 15 minutes. This recipe will give you an idea in case you are thinking of how to cook bagoong.
Do you also enjoy having steamed or boiled okra and talong? If so, what do you eat this with other than bagoong alamang?
This is a recipe for Steamed Eggplant and Okra with Bagoong
Author: Vanjo Merano
Recipe type: Vegetable
6 pieces okra
2 medium Chinese eggplants
⅓ cup bagoong (shrimp paste)
2 cups water
Boil water in a pot or steamer.
Wash the okra and eggplants in running water. Pat it dry and then slice the eggplant in half lengthwise. Divide the halved eggplant into 3 pieces (a piece of eggplant will total to 6 slices). You can also slice the okra crosswise if desired.
Arrange the eggplant and okra in a steamer. Steam for 15 minutes to 18 minutes
Mung Bean Sprouts with Shrimp is a simple version of Ginisang Togue. This dish is healthy, delicious, and easy to prepare. This can be cooked for lunch during ordinary days. It can even be converted into a mid-afternoon snack (meryenda) by using it as a filling for lumpiang togue.
This dish can further be enhanced by adding sliced of fried tofu and strips of bell pepper. I like to have this simply as it is with a few drops of fish sauce.
When cooking mung bean sprouts with shrimp, the shrimp needs to be cooked first. Do this by heating enough oil in a pan and then saute the shrimp for a few minutes. You can sprinkle salt and pepper on it while cooking. Once cooked, set it aside and continue to cook the veggies starting with garlic and onions, followed by the bean sprouts, carrots, and cabbage. The scallion goes last along with the shrimp.
Try this Mung Bean Sprouts with Shrimp Recipe. Let me know what you think.
My second favorite ox tongue dish is Lengua in white mushroom sauce. This is a rich and creamy way to cook lengua. It is also known as lengua in white sauce. The color pertains to the sauce, not the type of mushroom used. This is best eaten with garlic bread and even with rice.
I like how this dish taste; the flavors from the butter, whipping cream, and mushrooms went well together. I also loved how tender the lengua was. To me, this is the most important factor that can determine the success of any lengua dish.
If you have not seen my post regarding New Year of 2017, we had Lengua in White Mushroom Sauce along with other yummy dishes for New Year’s Eve dinner. It was partaken by everyone in the family. As I mentioned in the post, the meal was superb, and it even got better when all the members of the family are around to share it with.
You might still be wondering what my favorite ox tongue dish is; it is lengua estofado.
Try this rich and creamy Lengua in White Mushroom Sauce Recipe. Let me know what you think.
Seared Scallops in Herbed Butter Sauce is one of the dishes that we had for New Year’s Eve Dinner. It was so easy to make and it tasted really good. I enjoyed it with seafood paella and a glass of Sauvignon Blanc.
The first thing to do when cooking seared scallops in herbed butter sauce is to sear the jumbo scallops. I seared it in a combination of butter and olive oil. I added some virgin olive oil in melted butter to increase the smoking point. This will prevent the butter from burning quickly. Butter has a smoke point of around 350F, while virgin olive oil is around +/- 420F (note that “extra” virgin olive oil has lower smoke point, this is the reason why I used virgin olive oil).
Once the scallops are seared, I made the herbed butter sauce. This is composed of butter, onion, white wine, some fat leaf parsley, and clam juice. It was the perfect sauce to pair with seared scallops.
The scallops will need to be added back in the pan with the sauce and cooked for a minute before serving. Sometimes, I also have this with bruschetta.
Try this simple and yummy Seared Scallops in Herbed Butter Sauce Recipe. Let me know what you think.
Happy New Year 2017 from my family to yours! I hope that you had fun celebrating New Year’s Eve with your loved ones. May this year bring us more peace, prosperity, and love. Cheers!
We prepared six dishes for New Year’s Eve Dinner and two more for dessert. This was a collective effort from all the members of the family, including my 4-year-old Danika who helped prepare the cassava cake. We had seafood paella. This is the same dish that we make for the past few years. My wife, Dey, has become an expert in making it. We also had some seared scallops in herbed butter sauce. It was really good. The lengua in white mushroom sauce was melt-in-your-mouth tender, while the lechon belly was as tasty and crispy as how I planned it to be. We also had steamed lobsters and baked king crab legs in lemon butter sauce. Aside from the cassava cake, there was leche puto too. It was sitting in the fridge when I took this picture. There were also fresh fruits for all to enjoy.
The meal was good. We are very thankful for having such a wonderful meal to share. However, the presence of all the members of the family partaking the food is the most important thing of all. This is what makes my New Year’s Eve Dinner complete.
Thank you for letting me in your kitchen. I hope to be a blessing to others and inspire more people to learn how to cook and prepare delicious dishes for their families.
Leche Puto or Puto Flan is a combination of Leche Flan and Puto. This is a type of dessert, as far as I am concerned because it is sweet and tastes like a native version of custard cake. I liked it a lot, but I had to control myself because it is so rich and sweet.
This version is made of creamy leche flan, which is really a combination of egg yolks and condensed milk. The puto or steamed bun balances the flavor. I made the puto using the puto cheese recipe less the cheese. I wanted this to be easy and quick, so I made sure that ingredients are not too many and the procedure is not complicated. I think that I was able to achieve my plan.
We will be having this leche puto as a dessert for new year’s eve dinner along with cassava cake. We will also be having lechon belly, steamed lobster and king crab legs, seafood paella, and lengua in white mushroom sauce. This is a day celebration to welcome the new year.
Try this easy Leche Puto Recipe. Let me know what you think.
This is a recipe for leche puto, which is also known as puto flan
Author: Vanjo Merano
6 cups water (for steamining)
¾ cup all-purpose flour
2 ½ teaspoons baking powder
6 tablespoons granulated white sugar
¾ cup fresh milk (or evaporated milk)
7 egg yolks
1 (14 oz.) can condensed milk
½ teaspoon vanilla extract
Pour water in a steamer of pot. Bring to a boil.
Make the leche flan by beating the egg yolks. Gradually add the condensed milk while whisking and then continue to whisk until the texture becomes smooth. Add the vanilla extract. Whisk until all the ingredients are well blended.
Fill half of each puto mold with the leche flan mixture. Arrange in a steamer. Steam for 25 minutes.
Remove from the steamer and let cool.
Meanwhile, make the puto mixture by combining all-purpose flour, sugar, and baking powder in a clean bowl. Mix well using a wire whisk. Gradually pour the milk while whisking and continue until the texture becomes smooth.
Pour the puto mixture over the steamed leche flan.
Arrange in a steamer and then steam for 30 to 35 minutes.
Special Chicken Embutido Recipe (Filipino Chicken Meatloaf)
This Special Chicken Embutido Recipe is something that you should consider for the holidays. It might look intimidating to prepare, but I am telling you that it is easy and quick. Use the step-by-step recipe below along with the cooking video as a guide on how to make this yummy special embutido.
The first thing that I did was to prepare all the ingredients. The carrots, bell pepper, and onions needed to be minced. I quickly did that using a food processor. If you do not have one, that is okay because you can manually cut the veggies into small pieces. It will develop your knife skills in the process. It can be a bit faster if you also ask for a little assistance.
Mixing all the ingredients is the easiest part; all that I did was to combine the ingredients in a bowl (except for boiled eggs) and folded everything until well blended. Once the chicken embutido mixture is ready, I started wrapping it in foil. The boiled eggs that were sliced into wedges (or quartered) were placed in the middle of the mixture. It helps make the dish look pretty later on. This is what I did with our previous pork embutido recipe.
Steam the embutido for an hour to complete the process. You can eat it warm, fried, or chilled. I like mine cold so I had to put it in the fridge for a while.
Try this Special Chicken Embutido Recipe (Filipino Chicken Meatloaf) recipe. Let me know what you think.
Special Chicken Embutido Recipe (Filipino Chicken Meatloaf)
This is a recipe for Special Chicken Embutido Recipe (Filipino Chicken Meatloaf)
Author: Vanjo Merano
Recipe type: Chicken
2 lbs. ground chicken
1 medium red bell pepper, minced
1 Knorr Chicken Cube
2 raw eggs
1 medium green bell pepper, minced
1 medium white or yellow onion, minced
1 ¾ to 2 cups bread crumbs
4 tablespoons vegetable oil
½ cup raisins
4 hard boiled eggs, quartered
5 tablespoons sweet relish
5 tablespoons shredded cheddar cheese
¼ teaspoon ground black pepper
½ teaspoon salt
6 cups water (for steaming)
In a mixing bowl, crush the chicken using a fork.
Crack the eggs. Beat until the chicken cube dilutes in the beaten egg.
Add the bell peppers, onion, raisins, sweet relish, and cheese. Fold to mix the ingredients.
Add the ground chicken, salt, ground black pepper, and vegetable oil. Continue to fold until all the ingredients are well blended.
Wrap the mixture in aluminum foil. Scoop a cup of mixture and arrange it in a sheet of aluminum foil. Place some wedged hard-boiled eggs in the middles and then roll the foil to shape like a cylinder. Secure both sides by twirling the ends of the foil until the mixture inside is compact.
Boil water in a steamer or pot.
Arrange the wrapped chicken embutido in a steamer.
Cover and steam for 1 hour.
Let the chicken embutido cool down.
Place in the refrigerator for 3 hours.
Slice and arrange in a serving plate. Serve cold.
Share and enjoy!
Serving size: 10
Watch the Video on How to Cook Special Chicken Embutido
Cathedral Window Jelly is a colorful and delicious dessert that you can make for the holidays. It is very easy to prepare and the kids love it ( I think that kids-at-heart likes it too), take it from me. This recipe is simple, straightforward, and tested (as always). If you want your table to be colorful this holiday, then go with this dish.
The first thing to do when making cathedral window jelly is to prepare the multi-colored jellies that resembles the windows of a cathedral. I used red, yellow, and green jelly. Simply follow the package instructions to make these. We will only need a maximum of 6 cups of jelly. I used 3 colors and divided it equally into 2 cups of cooled jelly per col0r: red, green, and yellow.
The binder is made from pineapple juice, whipping cream, and condensed milk. This is a creamy type of jelly, but not that sweet (which is my preference). Apple juice can be used as an alternative ingredient to pineapple juice, while fresh or evaporated milk can be used as a substitute for whipping cream. However, your jelly might not be that creamy if you use milk. You should use all-purpose cream instead.
If you can find Knox unflavored and colorless gelatin in your local supermarket, then you should use it to make the binder. When I say binder, it refers to the white gelatin that binds the other jelly cubes together.
When mixing the gelatine, make sure that the pineapple juice is warm or hot before you begin so that the gelatine will dilute quickly. I guess that is all the tip that I can give. Oh, one more thing. Always enjoy everything that you do. If you have kids, try to make this with them so that it can be more fun. Enjoy!
Making your own Cheese Puto at home has never been easier. This recipe will show you how to make it from scratch in less than 40 minutes. This makes a good snack and it can even be eaten for breakfast with a hot cup of brewed coffee. Yummy!
I made this cheese puto using all-purpose flour. Also take note that this recipe does not suggest the use of eggs. It only relies on baking powder to let the mixture rise and be a delightful treat just like what you see in the images in this post..
Speaking about baking powder, please make sure to use fresh baking powder for optimum effect. Branded baking powders that are sealed and sold in the supermarket are ideal. I am saying this because I have had several feedback from other readers when I published the recipe for buttered puto. They mentioned how ineffective their baking powder was. Most of them bought it from their local market (palengke) in the Philippines. Baking powder brands such as Calumet, Clabber Girl, Clover Valley, and Crumford are recommended.
I find a bamboo steamer to be very efficient. All I needed to do was to arrange the molds with cheese puto mixture in it, cover it, and start to steam – no need for any cheesecloth.
Enjoy this yummy cheese puto. This recipe can make up to 7 medium puto. You can double or triple the recipe depending on the number of pieces that you intend to produce.
Try this yummy Puto Cheese recipe. Let me know what you think.
Poached Tilapia in Sour Broth is a light fish dish that I chose to prepare for lunch today. After consuming too much meat and fat during Christmas (and there will be more soon for new year), my body deserves something light and healthy today. This usually goes with rice, but was able to force myself to just have it without any side dishes. It was the perfect light dish to have on this cold winter Tuesday.
Cooking Poached Tilapia in Sour Broth is easy, Start by simmering water in a pot. Once the liquid starts to bubble, gently add the tomato, fresh unripe tamarind, and scallions. I want to extract the maximum flavor from the ingredients, so I simmer it for over 30 minutes.
The tamarind will make the dish taste sour like a mild version of sinigang, while the tomato also contributes to that sour taste. This dish is like a mild sinigang and kinamatisang isda, combined.
It will be best to extract the flavor of the tamarind by squeezing it. I used a lemon squeezer tool for this. Note that we will discard (or throw away) the tamarind pulp after we squeezed the juice out of it.
I removed the simmered tomato and scallions from the pot before poaching the tilapia fillets. These will be added later on before serving the dish.
Gently add the tilapia one by one. Take extra care if you want the fish to be intact. Also, make sure that you monitor the heat of the liquid. The fish might break into pieces if too much heat is applied because the bubbles coming from the bottom of the pot.
I added the long green chili last. You may also add it in the beginning of the process along with the tomato and scallions.
Try this Poached Tilapia in Sour Broth recipe. Let me know what you think.
Sauteed Chayote with Pork and Tomato is a simple dish that can be made during lunchtime. It is quick, easy, and delicious. This is also known as ginisang sayote. You can make this with or without pork. Sometimes I don’t use any meat at all, and there are instances when I use seafood such as shrimp. If you are always on the go, but still want to prepare home cooked meals, then this recipe is for you.
Cooking Sauteed Chayote with Pork and Tomato is easy peasy. Simply saute garlic, onion, and tomato, and then add the pork. Once the pork is cooked, add the chayote and seasonings. Don’t worry, every step is still detailed in the recipe below for your convenience.
I like my Sauteed Chayote with Pork and Tomato cooked with extra broth to the point that it is somewhat soupy — like what you see in the picture. Pouring some broth over rice and eating the dish altogether increases my appetite. I remember the days when I eat in a “carinderia” in Manila. I usually request for broth and sauces to be poured over rice when I order my meal. It serves two purposes, I think: one is to make my dish more flavorful and appetizing, while the other reason has something to do with being full and satisfied with the entire meal without spending too much. A single cup of rice is not enough for me during those days; I eat at least 2 cups. Since having some sauce poured over the rice makes the rice more tasty, I can have more than 1 cup of rice with just a single order of a certain dish. Sometimes, I can even request for a small bowl of soup for free. Those were the good old days.
Try this Sauteed Chayote with Pork and Tomato recipe. Let me know what
The human diet has evolved drastically since the Paleolithic period of our caveman ancestors. Millions of years ago, people ate what they hunted and what they could gather. Today, getting food is as easy as browsing the aisles of a supermarket.
According to Paleo diet supporters, this evolution has its benefits and downfalls. Although the way food is produced is much more convenient, it has also ushered in an age where human beings have strayed from a healthy diet in favor of modern foods that cause a range of diseases and ill health.
Overview of the Modern Diet
For Paleo diet experts, the modern diet began with the agricultural or farming revolution. This is when human beings stopped hunting and gathering foods and started farming grains and domesticating animals. This change in food production was the catalyst to more advanced ways of farming and led to the introduction of the foods we eat today.
Although farming technology has allowed farmers to feed growing populations in a more cost-effective, convenient way, it is also the reason why modern humans suffer from poor health. In other words, the agricultural revolution led people away from what we are designed to eat to a diet that is unnatural and unhealthy.
Problems with the Modern Diet
Paleo supporters argue that the diet humans follow today is unnatural, harmful and low in nutrition compared to the Paleolithic diet.
• Introduction of Grains
During the Paleolithic era of cavemen (hunter-gatherers), grains were not considered a good food source. Grains like wheat, rye, rice and barley were thought of as “peasant food” and only eaten when other foods were not available. Although it is not clear why hunter-gatherers did not favor grains, Paleo experts believe that it was because they were not nutritionally valuable.
Today, grains are staple foods in the human diet, so much so that they are encouraged even by health experts. Paleo supporters, on the other hand, think encouraging dieters to eat grains is a bad idea. They argue that human beings are just not designed to eat grains and doing so actually leads to health conditions like indigestion, gluten intolerance, obesity and many more.
The Paleo diet discourages all kinds of grains, whether they are unrefined or refined. Unrefined grains are those that have not been processed or made into products. Refined grains are the products of unrefined grains and include foods like bread, flour, white rice and cereals.
• Fatty Foods
Another problem with the modern diet is that it contains too much saturated fat and not enough nutrients. Beef, for instance, has more fat than ever before and is steadily increasing the risk of heart disease around the world. Other fatty foods considered to be healthy are dairy products like milk, cheese and yoghurt.
On top of this, processed and fast foods are now adding more unhealthy fats to the modern diet. From hydrogenated cooking oils to commercially baked goods, people are consuming foods with saturated and artificial trans fats that clog arteries and promote obesity.
• Low Nutrition
In addition to being fatty, modern foods are also low in essential nutrients and high in potentially harmful substances. Modern food production technologies are replacing the vitamins and minerals the body needs with more salt, sugars and all kinds of preservatives. In other words, human beings consume more artificial ingredients than in any other age. We are eating substances our bodies are not designed to process and suffering from illness because we lack the nutrients vital to good health.
Paleo diet experts are appalled at the way that even healthy foods are turned into health hazards. Fruit, for example, is healthy when eaten raw. However, modern food technologies are now canning fruit in high-fructose syrups, diminishing the nutritional profile of fresh produce. Another prime example is processed meats that have been stripped of protein and cured in high-sodium solutions.
Effects of the Modern Diet
With people suffering and dying from heart disease, diabetes, high blood pressure, obesity and many more illnesses than ever before in human history, Paleo experts believe that the modern diet is to blame for the decline in good health. In fact, they believe that returning to Paleolithic food choices can reduce the risk of these diseases significantly and help people live longer, healthier lives.
The Paleo Diet as a Solution
To reverse and prevent the damage caused by today’s low-nutrition, unhealthy diet, Paleo experts recommend a Paleolithic meal plan. This meal plan was created to not only imitate the diet of hunter-gatherers but to formulate a diet that, in their opinion, is compatible with human DNA.
The Paleolithic meal plan encourages dieters to eat only:
• Low-starch vegetables • Fresh fruit • Animal meat and eggs • Seeds and nuts (except peanuts) • Water
Therefore, dieters should stay away from: • All processed foods • Fast food • Dairy products • Legumes • All grains
Effects of the Paleo Diet
Nutritionally, the Paleo diet is a much better alternative to the modern diet. It features more natural, high-nutrients foods like vegetables, fruits, seeds and nuts which are loaded in vitamins, minerals and antioxidants. These are foods that people in this age do not eat enough of. Fresh produce as well as nuts and seeds are high in everything from vitamin A to zinc, which can do wonders for your vital organ functioning, metabolism and immune system.
The diet also helps those who are dependent on processed foods. Processed foods contain a number of unhealthy ingredients which should be avoided. By avoiding these foods, you are also lowering your risk of serious conditions like high cholesterol, high blood pressure and diabetes.
Another proven benefit of the Paleo diet is steady weight loss. By reducing fattening carbohydrates and sugars from grains and processed foods, and increasing protein to control your appetite, dieters can shed pounds and keep them off for life. There are many take-away lessons from the Paleo diet that modern humans can and should incorporate in their daily diets. From replacing processed products with natural foods to increasing your intake of essential nutrients, it is a diet designed to un-teach bad eating habits and re-introduce healthier food choices to modern society.
Filipino Beef Morcon with Garlic Fried Rice and Eggs
Filipino Beef Morcon is a perfect dish that you can cook for Noche Buena. It is fit for the holidays and I am sure that everyone who eats beef will love it. It is also included in my list of Top 10 Filipino Christmas Dishes.When making morcon, make sure that you prepare more than enough so that there will be a few leftovers that you can enjoy during Christmas morning breakfast. All you have to do is cook some garlic fried rice and eggs and you will have a delicious special breakfast. Call it Morcon with Garlic Fried Rice and Eggs or simply Morcon Silog.
I think that the picture explains it all. It does not only look good, it also taste and smells good. It was even perfect with a cup of brewed coffee on the side. Yummy!
Have a blessed Christmas. Enjoy the holidays with your family and friends. Mabuhay!
Try to prepare this Filipino Beef Morcon with Garlic Fried Rice and Eggs meal on Christmas morning when you get a chance.
Dinaldalem is a liver and pork dish cooked using the inadobo method. Chickpeas and red bell pepper were also added to the dish. The term dinaldalem was derived from the word dalem, which means liver in Ilocano. This dish is also known as Igado. It was good and I enjoyed every bit of it with rice.
I had a few tweaks to the recipe in order to reduce the gamey taste of the liver. I eat liver, but I am not a huge fan of it. It will matter much if I can prepare it in a certain way that it can be more enjoyable as far as I am concerned, and that was what I did. I think that it was a success. The liver tasted less livery and more garlicky. I think that the garlic masked the flavor and it worked out for me. In fact, I enjoyed the dish a lot. I also liked how the chickpeas and bell pepper balanced the overall taste.
I added additional water in the middle of the cooking process so that I will have enough sauce to eat it with. I like pouring the sauce over a cup of warm rice sitting on my plate. It makes it more appetizing for me. Although, it is quite tempting because it makes me eat more rice the usual.
Try this Dinaldalem Recipe (Igado – Liver and Pork Adobo). Let me know what you think.
Lengua Estofado is a type of ox tongue stew. The tongue was made very tender and cooked with tomato, soy sauce, vinegar, and sugar. This recipe is a hybrid of Spanish and Filipino estofado. The latter makes use of soy sauce, vinegar, and sugar, while its Spanish counterpart utilizes diced tomato. White wine and olives are added, along with bay leaves to make the dish stand out. This is a recipe is a keeper.
If you have not tried cooking ox tongue before, you should know that there is a process to follow to tenderize it. The skin or outer layer of the tongue should also be removed completely before cooking. I use a pressure cooker to tenderize the lengua (tongue). Cooking it for 45 minutes should be enough. Once tender, it is recommended to let the lengua cool down and then you have the option to remove the outer layer or put it in a freezer and remove the layer as you thaw it.
As for the other ingredients, you can use either of the two white wines for this recipe: Pinot Grigio or Sauvignon blanc. The green olives should be pitted so that it will be easier to eat. Adding dried bay leaves is also recommended to add a nice aroma and taste to your lengua estofado.
This is my favorite lengua dish next to lengua in mushroom sauce. I enjoy it best with rice. Make sure that the lengua gets very tender before serving. Enjoy!
Try this Lengua Estofado Recipe. Let me know what you think.
This is a recipe for Pinoy Style Carbonara. Let me forewarn you that this is totally different from the original carbonara recipe because I tweaked it to fit the Filipino taste. This means that the spaghetti carbonara that this recipe will produce has more sauce and it is meatier. It is also more flavorful.
There has been several recipes of Filipino carbonara available, but most of these do not use ground beef. I made sure to add ground beef to this recipe to make the dish meatier and more flavorful. Since the creamy sauce cooks quick, there won’ be enough time to make the ground beef tender and extract flavors from it, so I added a cup of beef broth before the cream and made sure that it completely evaporates, and then the cream and the rest of the ingredients were added.
Feel free to follow my recommendations, or you can use this recipe as a guide and alter it according to your preference. I think that this dish overall is really good. I like how rich and creamy this was. The mushroom, beef, bacon, and cream all worked in harmony to make this dish successful. Feel free to add more bacon and Parmesan cheese before serving.
If you have plans of serving pasta during the Holidays, you should consider this recipe. Enjoy!
Try this rich and creamy Pinoy Style Carbonara recipe. Let me know what you think.
Cook the spaghetti according to package instructions. Set aside.
Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the bacon becomes crispy.
Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We will add it later. As for the bacon fat, you can keep it in a sealed container for later use or you may discard it.
Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
Add the onion and garlic. Stir and cook until the onion becomes tender.
Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
Add the mushrooms. Stir.
Slide-in the butter and then continue to cook until it melts.
Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
Add Parmesan cheese, salt and ground black pepper.
In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream. Continue to beat until all the ingredients are well blended.
Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce becomes thick.
Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and Parmesan cheese.
Pork Tenderloin Salpicao is a very tasty pork dish that works best when you marry it with warm rice. This dish might look like pork adobo at first glance, but the taste is totally different. Soy sauce and vinegar are not used to cook this dish. Instead, I utilized oyster sauce and Worcestershire sauce. Butter is also added towards the end.
When cooking pork tenderloin salpicao, make sure to use the tenderest part of the pork: the tenderloin. The reason behind it is simple. This dish takes only a few minutes to cook. Pork tenderloin is already tender to begin with. It does not need to be cooked for a longer amount of time. If you will use other cuts of pork (say liempo, kasim, or pigue), these will not be tender (the way we want it to be) once we are finished cooking. We do not want to end up with a dish that is hard to chew.
This is the reason why I suggest using sirloin or beef tenderloin in its beef counterpart: beef salpicao.
It is recommended to use as much garlic as you want. I love to eat toasted garlic along with dishes such as salpicao and arroz caldo. It enhances the taste of the dish and makes it more appetizing, in my opinion. You might need to brush your teeth twice though afterwards, but it is all worth it.
It is winter time in my part of the world right now. That means all the windows are closed. Imagine trying to cook garlic in this situation. It is tough, but still manageable because of the overhead exhaust fan in the kitchen. I will be smelling like food all winter long if it weren’t for it. There are also times when I needed to let the windows stay open for while. This is when I am frying fish.
The last ingredient that I added was a couple tablespoons of butter. To me, it is an important ingredient because it makes the dish taste rich and flavorful. The Filipino term to describe it is “Linamnam”. The adjective “malinamnam” can be used to describe this dish in one word.
Try this delicious and very tasty Pork Tenderloin Salpicao recipe. Let me know what you think by writing a comment below.
Combine olive oil, salt, and ground black pepper. Stir and then add the crushed garlic. Mix well.
Put the cubed pork in a bowl and pour the olive oil mixture, but strain the garlic using a fork or spoon (we will cook the garlic separately). Fold the pork and make sure that all are coated with olive oil. Let it stay for 20 to 30 minutes. This will let the pork absorb the oil along with the flavors infused in it.
Heat a pan. Once hot, add the garlic with the remaining oil. Cook until it turns brown. You may add up to 1 teaspoon of oil if needed (do this only if you think that more oil is needed to cook the garlic). Transfer the browned garlic in a bowl.
Continue to heat the pan with the remaining oil. Add the oil-marinated pork (including the oil). Stir-fry (in high heat) until the pork turns brown.
Add half of the browned garlic. Stir. Add the Worcestershire sauce and oyster sauce. Continue to cook in high heat until the sauce completely evaporates.
Add the butter. Continue to cook until it melts.
Transfer to a serving plate. Top with remaining garlic.
Serve. Share and enjoy!
Serving size: 3
Watch the Video on How to Cook Pork Tenderloin Salpicao
This is a simple recipe for Adobong Okra with Pork. This recipe was requested by one of our readers. She goes by the name of Lady Red. This is my way of saying thanks for always visiting this blog and watching our videos in YouTube.
Let me know if you want me to feature a recipe for you by commenting below.
Cooking using this recipe is like making pork adobo at first, while adding the fresh okra towards the end. The okra makes the dish taste better because it makes the flavor of the adobo balanced and it also has lots of health benefits. I learned that okra contains folic acid, potassium, and vitamins b and c. It also has high dietary fiber, which can help regulate your digestive system naturally.
You can prepare adobong okra with pork on regular days. It best to be eaten for lunch or dinner, with rice – be it white or brown.
Try this Adobong Okra with Pork Recipe. Let me know what you think.
Mini Turon is a small version of banana lumpia with caramel. I like it a lot because it is easier to eat and it goes well with vanilla ice cream. This is also meant for sharing, so you can always share the love.
I used simple syrup made from water and brown sugar for this recipe. The syrup is brushed all over the mini turon before frying (or you can also dip each piece in it) to make sure that each piece will be covered with a dark sugary glaze once cooked.
Each mini turon is composed of a quarter (1/4) slice of saba banana, a strip of ripe jack fruit, and some brown sugar. The combination makes it really yummy while still being friendly to the budget.
It best to serve this in a plate with scoops of vanilla ice cream on the side. You can also swirl some simple syrup over it.
Try this Mini Turon Recipe (Banana Lumpia with Caramel). Let me know what you think.
This is a recipe for Mini Turon (Banana Lumpia with Caramel)
Author: Vanjo Merano
Recipe type: Dessert
3 pieces Saba banana, quartered
12 pieces thin lumpia wrapper
½ cup ripe jackfruit sliced into strips
½ cup brown sugar
1 cup vanilla ice cream (optional)
1 cup canola oil
1 cup brown sugar
1 cup water
Prepare the simple syrup by boiling the water in a pot. Add the brown sugar. Stir until sugar is completely diluted. Continue to cook in low heat until the liquid reduces in half. Set aside.
Prepare the mini turon by arranging a piece of sliced banana over a lumpia wrapper. Put a strip of jackfruit on the side and spread a teaspoon or two of brown sugar. Secure the wrap by folding both sides inwards and then roll until the contents are completely wrapped. Seal the end of the wrapper by rubbing a bit of water using your fingers, and then press it gently against the turon.
Start to heat the oil in a pan.
Meanwhile, brush some simple syrup all over each piece of turon. You can also dip the turon in syrup.
Fry one side in low to medium heat for 3 minutes. Turn over to fry the other side for the same time or until the mini turon pieces are golden brown and crispy.
Arrange in a plate. Serve with scoops of vanilla ice cream.
Fried chicken is always a hit during the holidays and even on any regular day. It is even better to have crispy fried chicken wherein the outside is crispy to the point that there is a bit of crunch in every bite, while the inside is juicy and tasty. This recipe is what it is all about.
I used a special fried chicken batter to make this dish flavorful. The combination of the batter with the final coating of flour made a huge difference and helped produce the crispy texture. I made sure that the chicken remains moist and juicy. This made possible by using enough oil to deep fry the chicken while controlling the temperature. Sometimes using more oil to fry chicken is not ideal for budget purposes. However, it is necessary for some recipes such as this in order to achieve optimal results. I made sure that the heat is set to medium at the most. I try to lower it a bit when the color of the skin darkens quickly to ensure that the center of the chicken gets cooked completely as the skin gets crispy and brown.
Rub salt all over the chicken. Let it stay for 15 minutes.
Heat the oil in a cooking pot.
Prepare the batter. Start by pressing a fork on the chicken cube until it is completely squashed. Combine it with warm milk. Stir until well blended. Set aside.
Combine flour, baking powder, garlic powder, salt, and ground black pepper. Mix well using a fork or a wire whisk. Set aside.
Beat the eggs in a large mixing bowl. Add the milk mixture. Continue to beat until all the ingredients are all incorporated. Add half of flour mixture. Whisk. Add the remaining half and whisk until the texture of the batter becomes smooth.
Dredge the chicken in flour and then dip in batter. Roll it again in flour until completely covered. Fry in medium heat for 7 minutes per side.
Remove from the pot and put in a plate lined with paper towel. This will absorb the oil.
I will show you how to cook beef kaldereta. It is a type of Filipino Beef Stew. This dish is cooked in a tomato-based sauce with vegetables such as potato, carrot, and bell pepper. The addition of liver spread or liver pate makes this dish stand out. It also gives it its own identity.
Holidays and special occasions such as Christmas, New Year’s eve, birthdays, and town fiestas are occasions wherein beef kaldereta is served. Since Christmas is only a few days away, I think it will be helpful to share this easy version so that you can be guided accordingly in cooking this dish. My goal is to provide enough information to you so that you can serve the best Filipino holiday dishes this season.
I started by frying the bell peppers, potato, and carrots. Doing this step will give your veggies a good texture. You may follow my suggestion of pan-frying the veggies beforehand, or you can also just add these uncooked towards the end, if time is of the essence; either ways, the overall dish will still be delicious.
Serve this with simple steamed rice and enjoy with your loved ones.
Now that you know how to cook beef kaldereta, it is time to give it a try. Enjoy!
Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish
Champorado with Tuyo is a breakfast meal combination composed of chocolate porridge and salted dried fish. This combo has a sweet and salty component, which complement each other well
The porridge (champorado) is made from glutinous rice and cocoa tablea along with granulated white sugar. The cooking process is really simple. The first thing that I did was to boil water and dilute the sugar and tablea. The rice was added last and cooked until it becomes soft and porridge-like.
Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
This is a recipe for Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
Author: Vanjo Merano
1 cup glutinous rice
4 to 5 cups water
½ cup sugar
4 pieces pure cocoa tablea
A pinch of salt
6 to 12 pieces fried salted dried fish (tuyo)
Pour 4 cups water in a pot. Let boil.
Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.
Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
Share and enjoy!
Serving size: 4
The salted dried fish was fried until crispy. It should not take long to fry tuyo, so make sure to keep an eye on the fish while frying. It is best to fry the fish in an open area such as the backyard or a dirty kitchen so that the smell won’t linger in your house. You might want to see this post that I published regarding tuyo.
Try this Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish) Recipe. Enjoy!
Slow Cooked Beefsteak is a Filipino dish known as bistek tagalog. It is composed of thin slices of beef such as sirloin or flank steak. It is cooked with soy sauce, onion, and lemon. This is the slow cooked version which should be ready in around 4 hours.
This is a recipe for Slow Cooked Beefsteak (Bistek Tagalog)
Author: Vanjo Merano
1 lb. beef sirloin, sliced into thin pieces
3 cloves garlic, crushed and minced
3 tablespoons soy sauce
1 cup beef broth
1 medium onion, sliced crosswise
⅛ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon granulated white sugar
Juice from 1 lemon
Put the beef slices in a slow cooker.
Add garlic, soy sauce, and beef broth. Stir. Set the slow cooker to cook for 4 hours.
On the 2nd hour, arrange the onion slices on top. Cover and continue to slow cook.
A few minutes before the slow cooker completes its 4 hour cook time, add the ground black pepper, salt, sugar, and lemon juice. Stir. Cover and cook until the slow cooker completes the cooking time.
Transfer to a serving plate. Serve!
Share and enjoy!
Serving size: 3
The cut that I use is very lean. There are no signs of marbling or any fat for that matter. This is ideal for people who are health conscious and are staying away from fatty foods. Sometimes I use beef chuck when making this beefsteak dish. It has a nice amount of fat that keeps the meat tender. I slow cook the beef chuck version for at least 6 hours.
This recipe will give you a tasty and tender beef dish that can be enjoyed with rice either for lunch or dinner.
Spicy Camaron Rebosado are Deep-Fried Battered Shrimp. I used beer as part of the batter along with some cayenne pepper powder. This makes this version of camaron rebosado tastier and spicier. Everyone enjoyed it.
I cooked this today with the intent of serving as an appetizer. However, it turned out to be a main dish (which it should have been). I had some cocktail sauce in the middle of the plate to make it look pretty. That was just a prop because I was lazy to make sweet and sour sauce today. I ended up using the cocktail sauce as a dip for fresh oysters (which was my appetizer), while all of us enjoyed the deep fried beer battered shrimp with a dip composed of soy sauce and calamansi.
This is a recipe for Spicy Camaron Rebosado (Deep Fried Beer Battered Shrimp)
Author: Vanjo Merano
1 lb. medium or large shrimp deveined and shell removed
1 cup all-purpose flour
1 cup beer
½ teaspoon baking powder
⅛ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper powder
¼ teaspoon salt
3 cups cooking oil
Heat oil in a pot.
Beat the egg in a bowl.
Add ground black pepper, garlic powder, salt, and cayenne pepper.
Pour the beer. Whisk until the ingredients are well blended.
Add half of the flour. Continue to whisk until the texture becomes smooth. Add the remaining flour and whisk some more.
Put the baking powder in the bowl. Stir until well blended.
Dip the shrimp in the batter. Gently drop on the pot with oil and then deep fry for 2 minutes. Roll the shrimp over and continue to deep fry for 1 minute. Remove the fried beer battered shrimp and place in a plate topped with a paper towel. Perform this step until all the shrimp are cooked.
Transfer to a serving plate. Serve with ponzu or sweet and sour sauce.
Share and enjoy!
Serving size: 5
The beer is an optional ingredient. I like to use it often when making a batter because it really helps provide flavor. You may use plain water as a substitute for beer.
I used cayenne pepper powder to make this camaron rebosado version spicy. It is convenient to have in your pantry. You may use hot sauce or Sriracha sauce as an alternative to cayenne pepper powder.
Lobsters are loved for their tender meat and if cooked well, can make a delicious meal. Because of their size and shells, knowing how to cook a lobster properly can be challenging. Different cooking methods require lobsters to be prepped in different ways and cooked for varying periods of time. Use these helpful guidelines and tips on how to cook a lobster the right way.
Buying the Best Lobster
To ensure freshness, lobsters should always be purchased live. The best lobster vendors usually have live lobsters displayed in a water tank. If you intend on using lobster meat in recipes, it is advisable to choose smaller lobsters. If you want to eat lobster as a meal on its own, bigger is better. Lobster sizes usually range from 1 pound to 5. The size you pick will depend on the number of people you want to feed or how much lobster meat your recipe requires.
The two basic ways to cook a lobster on stovetop is boiling and steaming. While boiling is easier and faster, steaming preserves flavor and can prevent overcooking the lobster meat. For both cooking methods, you will need: • Whole fresh lobsters • Sea salt as needed • Butter and other seasonings to taste
Boiling Whole Lobsters
Make sure you have a large pot that can sit whole lobsters comfortably without overcrowding. Fill the pot with water and add about a tablespoon of sea salt. The general rule of thumb is to pour 3 quarts of water per 1-2 pounds of lobster.
Bring the water to a boil, drop in the lobsters and begin tracking the cooking time. Use the cooking time guidelines below. • 1 lb. = 8 minutes • 1 ½ lb. =11-12 minutes • 2 lbs. =15 minutes • 2 ½ lbs. =20 minutes • 3 lbs. = 25 minutes • 5 lbs. = 40 minutes
Lobsters are cooked when the shell is bright red and the meat between the carapace and tail is white. Use shears to crack open the shell, season with butter, salt, pepper, garlic powder and other seasonings, and serve.
Steaming Whole Lobsters
Steaming is a great way to learn how to cook a lobster because it is gentler and less strict on cooking times than boiling.
Add water and a tablespoon of sea salt to a pot. Bring to the boil.
Arrange lobsters on a steaming rack and place it over the boiling salted water. Steam covered. To determine steaming time, just add 2 minutes to the recommended boiling times above. 1 pound of lobster, for instance, should take 10 minutes to steam.
How to Cook a Lobster in the Oven
Boil lobsters in salted water for 3 minutes max in a large pot. Remove from pot and plunge into ice water and let it cool for 5 minutes.
Remove from ice water and use kitchen shears to slice the lobster lengthwise. Peel off the top shell and take out the innards. Separate the knuckle and claw.
Brush the whole lobster with softened butter and bake in 400F heat. Lobster is ready when it reaches 140F on a meat thermometer or the meat is white and tender. Season with salt and spices. Serve.
Beef Pares Mami Noodles is a simple noodle soup dish. It is a combination of two dishes: beef pares and beef mami. I love to have it during cold weather. Since it is winter here in my location, I cannot help but enjoy this dish — and I plant to make this at least once a month. How exciting!
I used fresh miki noodles to make this delicious noodle soup. It is perfect alternative for egg noodles which are usually used for beef and chicken mami. The scallions and toasted garlic also made a big difference. I also added a piece of boiled egg to make the meal more delightful.
I think that there are two reasons that make this dish a total success: the beef pares and the beef stock. Make sure to make your own beef stock from scratch by boiling beef neck bones in low heat for a couple of hours. Season with salt and pepper. You can also add some cayenne pepper powder if you want it spicy.
Try this Beef Pares Mami Noodles Recipe. Let me know what you think!
Fried tilapia in Coconut Milk is a Filipino dish locally known as Ginataang Tilapia. This version makes use of fried tilapia along with malunggay leaves (morninga). It is best eaten with a cup of warm white rice.
If you recall, I published a similar recipe for ginataang tilapia. I used fresh tilapia for that recipe. It was as delicious as this version. I think that the fresh tilapia version has a milder taste though.
Making your own Fried tilapia in Coconut Milk is easy. Start by sautéing garlic, onion, and ginger in oil. This gives the dish an appetizing aroma. The coconut milk is added next and cooked until it boils. You will need to let the coconut milk boil for a while before adding the tilapia and pepper. Chili peppers are optional. Add this if you want your dish to be spicy. Season with fish sauce and then add the malunggay leaves last.
Try this Simple Fried tilapia in Coconut Milk (Ginataang Tilapia) Recipe. Happy Cooking!
Pork Chop Bicol Express is a version of Bicol Express wherein pork chops are cooked in coconut cream along with spicy chili and shrimp paste. This spicy dish works well with my taste buds and I always enjoy every spoonful of it.
It is easy to cook bicol express using pork chops. Simply pan fry the pork for a minute per side and then cook the sauce. You can use pork chops with fat-on or the ones without. Thicker slices of meat are suggested for better results.
I like my Pork Chop Bicol Express extra spicy. This means that I had to use at least 1 dozen chilies and a couple of long green peppers. Red pepper flakes or cayenne pepper powder can be used as alternative ingredients if fresh chilies are not available.
Bagoong alamang plays an important role. It is important because it provides flavor to the dish. It also compliments well with the richness of the coconut cream. I used ready-to-eat bagoong for this recipe. These are the ones packaged in bottles and sold in supermarkets. Of course, you can make your own bagoong and use it to cook Pork Chop Bicol Express.
I had 2 servings of rice for a piece of pork chop. It was over my limit, but I cannot help it. You will know how it feels like to lose your self-control once you are in the same situation. I hope that you don’t give in to your urge to have an extra serving of rice, but enjoy it anyway if you did – just like me. Rapsa!
Try this Pork Chop Bicol Express Recipe. Let me know what you think.
Cheesy Baked Macaroni is a good dish to prepare this holiday season. It is delicious, cheesy, and a sure crowd pleaser. This can be prepared during Christmas dinner, or you can bring this along for your potluck parties.
My entire family loves pasta; the richer and cheesier, the better. Cheesy Baked Macaroni is one of our favorite pasta dishes. We love it with a toasted sliced of loaf bread with butter, or even garlic bread.
This has similarities with the previous baked macaroni recipe that I posted. The main difference is the type of cheese used and the amount of bell peppers, which I think helps gives this dish a unique overall taste. Both are great recipes that I am really proud of.
I hope that you enjoy the holidays with your loved ones. Cheers!
Cook the pasta according to package instructions. Set aside.
Cook the tomato meat sauce by heating oil in a pot.
Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.
Add the ground beef. Continue to cook until it browns.
Add the Knorr Beef Cube. Stir.
Pour the tomato sauce in the cooking pot. Stir and let boil.
Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.
Prepare the white sauce by melting the butter in a pot.
Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.
Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot though, if you are using one).
Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the mixture. Turn the heat off.
Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.
Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce all over to cover the top.
Classic Beef Morcon is a special dish served during the holidays. This is composed of beef frank, dill pickle, carrot, and boiled egg slices rolled in a thinly sliced steak. It is rolled in a way similar to a pinwheel, except that the stuffing is arranged in the center of the roll.
Eye of round or top sirloin are the best cuts of beef that can be used for this recipe. I refer to this as “steak” in the recipe procedure below.
I used diced tomato in can and tomato sauce for this dish. I think that it went well. It was delicious as our previous morcon recipe, only that this has more sauce, which is awesome.
Classic Beef Morcon can be enjoyed with rice. Thinner slices can also be served as hors d’oeuvre.
Try this Classic Beef Morcon Recipe. Happy Cooking!
2 lbs. eye of round or top sirloin steak, thinly sliced
2 pieces beef franks, cut in half
4 boiled eggs, wedged
1 medium carrot, cut into sticks
1 can (14 oz.) diced tomato
1 cup tomato sauce
1 Knorr Beef Cube
1 dill pickle cut into sticks
1 medium yellow onion, diced
4 cloves garlic, crushed and minced
Salt and ground black pepper to taste
½ cup all-purpose flour
8 tablespoons cooking oil
3 to 4 tablespoons soy sauce
½ teaspoon garlic powder
¼ teaspoon ground black pepper
Flatten the steak by pounding with a meat tenderizer tool.
Combine steak and the steak marinade ingredients. Mix well. Make sure that the steak (beef) is coated all over. Let it stay for at least 10 minutes.
Slice the steak into 6 x 5 inch pieces. Put a slice of beef frank, pickle, carrot, and wedged boiled egg in one side of the steak. Roll the steak until a cylindrical shape is formed. Secure by tying a kitchen twine. This will be your beef morcon. Set aside. Perform this step until all the steak is consumed.
Heat 5 tablespoons of oil in a pan. Dredge the rolled beef morcon in all-purpose flour. Pan-fry all the sides for 1 minute or until it turns light to medium brown. Set aside.
On a clean pan, heat the remaining 3 tablespoons of cooking oil.
Sauté garlic and onion
Add the diced tomato and tomato sauce. Let boil.
Add the Knorr Beef Cube. Stir.
Put the pan-fried morcon in the pan. Cover and then simmer for 50 to 60 minutes. Add water if the sauce starts to dry out.
Sprinkle salt and pepper. Stir.
Turn the heat off. Let the beef morcon cool down. Slice into serving pieces.
Transfer to a serving plate. Top with remaining sauce.
This Crockpot Beef Pares Recipe is intended for people who heavily rely on slow cookers. This is also for our friends who think that having slow-cooked food is the way to go. It has the same good taste of our original beef pares. The difference is that this is tastier and it only involves limited steps.
This recipe involves the use of a slow cooker such as crockpot. This tool makes it possible to slow cook foods for several hours to extract most of its flavors and make the meat tender. Slow cooking food will take you several hours. If you cannot wait for hours to enjoy your beef pares , I recommend to refer to our previous beef pares recipe – the link is provided on the first paragraph.
It is easy to make Crockpot Beef Pares. Simply place all the ingredients in a slow cooker, cover, and slow cook. I set my slow cooker to cook in low heat for 8 hours. To me, it is the optimal setting to get the best results. You can also do it quicker by setting your slow cooker to high and cook for 4 hours.
Beef pares is eaten with a cup of garlic fried rice and a bowl of hot soup. Here is a recipe for garlic-fried rice. The soup, on the other hand, can be prepared by heating a cup of beef broth in the microwave. Add a few tablespoons of pares sauce to the broth to make it tasty.