Korean Braised Beef


Ingredients:
Marinade:
1/2 cup soy sauce
2 tablespoon sugar
2 tablespoon honey
1 tablespoon sesame oil
1 medium onion, grated
4 cloves garlic, grated
1 teaspoon ginger, grated
1 teaspoon ground black pepper
2 tablespoon teriyaki sauce
1/2 Kilo caldereta cut beef or ribs
1 medium onion
1 thumb ginger, sliced into strips
4 cloves garlic
white part of the scallions, chopped into 2 inch length
1 can shiitake mushroom, liquid removed, and sliced into half
1 medium carrot cut into chunks
sesame seeds for garnish

Procedures:
1.In a large pot over medium heat, put 4 cups of water and bring to boil. Add the beef, scallions, onion, ginger, and garlic. Keep in boiling and cook for 30 minutes. Remove scum on the top.
2. Strain the stock and set aside.
3. To prepare the marinade, combine the soy sauce, sugar, honey, sesame oil, grated garlic, onion and ginger, pepper and teriyaki sauce. Add the beef and marinate for at least 30 minutes.
4. After marinating, add 3 cups of the stock to the marinade and cook over medium heat. Cover and simmer for at least 30 minutes or until the beef is tender.
5. Once the beef is tender add the mushroom and carrots and simmer uncovered for 15 minutes or until the sauce thickens. Transfer to serving bowl and season with sesame seeds and remaining scallion leaves.

Crispy Sweet and Sour Meatballs


Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 tablespoon cornstarch or 1/2 cup bread crumbs
1 raw egg
1/2 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon soy sauce(optional)
1/2 teaspoon worcestershire sauce(optional)
1 small carrot, finely chopped(optional)
2 tablespoons cilantro, finely chopped(optional)

Crispy Coating:
breadcrumbs
1 raw egg, beaten
1 tablespoon flour
cooking oil for frying

Sweet and Sour Sauce:
1/2 small onion, diced
1 teaspoon garlic, chopped
1/2 cup water
1/2 cup brown sugar
6 tablespoons vinegar
1/4 cup tomato sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained(optional)

Procedures:
Part 1
1. In a bowl, mix egg and flour until well blended. Set aside.

Part 2(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. Dip each ball into mixture then roll into breadcrumbs until evenly coated.
4. In a frying pan, heat oil and deep fry until crisp and golden brown. Drain and set aside.

Part 3
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.

Pepper Corn and Beef


Ingredients:
400 grams ground beef, wash and drain
1/2 cup corn kernels
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
4 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup honey
1/4 cup water
a dash of salt
1 teaspoon freshly crushed/ground black pepper (Garnishing)

Procedures:
Part 1
1. In a pot, cook ground beef until almost dry. Add oil then melt butter.
2. Add garlic and onion then stir cook for another 2 minutes.
3. Add corn kernel, soy sauce, oyster sauce, water, honey, salt and ground pepper then cook for another 5-7 minutes.
4. Adjust seasoning according to taste.
5. Transfer into serving plate then sprinkle with black pepper.
6. Garnish with spring onions. Serve hot immediately.

Bakareta


Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Kalderetang Baka


Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add tomato sauce,liver spread and bay leaves, simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Add cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Baby Back Ribs

We know that baby back ribs could be really expensive in the restaurants. If you have the time, why not make you own? It would cost you less and it is really not hard to do.

Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight.
3. Preheat oven at 300 degrees Fahrenheit then bake ribs with the foil still on for 1 hour.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with mashed potatoes and gravy.

Meaty Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground beef
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
500 grams spaghetti sauce
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons butter
1 beef bouillon cube
2 tablespoons sugar
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Add cooking oil to prevents the pasta from sticking together.

Part 2
1. In a large sauce pan, melt butter and saute garlic and onion.
2. Add ground beef and cook until brown.
3. Add hot dogs, spaghetti sauce, beef bouillon cube, ketchup, and water.
4. Simmer for 20 minutes. Stir occasionally.
5. Add evaporated milk then season with sugar, salt and pepper according to taste. Stir and simmer a few more minutes.
6. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Enjoy!

Upo Con Carne


Ingredients:
1 medium-sized Upo(White Squash), sliced into small pieces
1 can (medium-sized) spicy corned beef
5 cloves garlic, minced
1 white onion, diced
2 tomatoes, chopped
2 tablespoon vegetable oil
1/4 cup water
fish sauce, salt and pepper to taste

Procedures:
1. In a casserole, heat oil then saute garlic, onions and tomatoes over low heat.
2. Add corned beef and water then stir cook for a minute.
3. Add upo then cover and simmer for 5 minutes or until cooked.
4. Season with fish sauce, salt and pepper according to taste.
5. Serve with steamed rice.

Kare Udon

Filipino Style Recipe: Kare Udon is a popular curry soup dish inspired by Indian and Japanese cuisine. Generally the soup is made of udon noodles with thick curry flavoured broth.

Ingredients:
1 pack udon noodles
3 cups vegetable broth
250 grams beef tenderloin, cut into serving pieces
2 tablespoons oil
1 white onions, sliced
1 carrot, sliced
3 black fungus mushrooms(tengang daga), chopped
1/2 Chinese cabbage (baguio pechay), cut into pieces
2 cubes curry roux
1 teaspoon curry powder
1 hard-boiled egg, halves
1 stalk onion leeks, chopped

Procedures:
Part 1.
1. Cook noodles according to package instruction. Set aside.

Part 2
1. In a pot, heat oil then stir fry beef until brown all sides. Set aside.
2. Saute onion, mushroom, carrot and curry powder. Pour a cup of vegetable soup then cover and simmer for 5 minutes or until the vegetables are tender.
3. Add curry roux and beef then stir cook until then meat is tender and the sauce thickens.
4. Add the rest of vegetable, broth and curry mixture. Simmer for a few minutes.
5. Prepare cooked udon noodles in a bowl then pour the curry soup.
6. Add hard boiled egg then garnish with green onions. Serve.

Watermelon Salad

Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.