Beef

Tender Braised Beef and Tendon

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Ingredients:
500 grams beef brisket, cut into serving pieces
500 grams beef tendons, cut into serving pieces
1 thumb-sized ginger, grated
6 cloves garlic, minced
2 small onions, chopped
7 cups beef stock
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 pieces star anise
a bunch of bok choy, trimmed
3 stalks spring onions, chopped
3 tablespoons olive oil
fish sauce and pepper to taste
1/4 cup cooking wine(optional)

Procedures:
Part 1
1. In a large wok, heat oil then stir fry beef and tendon until brown.
2. Pour cooking wine then toss and let it evaporate.
3. Remove everything from the wok and set aside.

Part 2
1. In a same wok, heat oil then saute ginger, garlic and onion.
2. Pour beef stock, soy sauce, oyster sauce, star anise and sugar then stir and bring to boil.
3. Add tendon then cover and simmer in a low heat for an hour.
4. Add beef then simmer for another hour or until tendon and beef are tender. Add more water if necessary.
5. Adjust seasoning according to taste then add bok choy, spring onions then simmer for a minute.
6. Turn off the heat then transfer to serving bowl. Enjoy!

Notes:
1. You may add 3 teaspoons of cornstarch dissolved in 1/4 cup water to thicken the sauce.

Rigatoni and Meatballs

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Ingredients:
350 grams rigatoni pasta
18 pieces beef meatballs

Sauce:
1/4 cup tomato paste
1 can(28 oz) crushed tomatoes
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1/4 cup Parmesan cheese, grated
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
1/4 cup red wine
1 beef bouillon
1 tablespoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a frying pan, heat cooking oil and fry meatballs for about 5-10 minutes depending on the size or until color turns to golden brown. Drain and set aside.

Part 3
1. In a sauce pan, heat olive oil on medium heat. Saute onions and garlic.
2. Add diced tomatoes, tomato paste, basil and parsley then stir to blend.
3. Reduce heat and simmer for about 10 minutes. Stirring occasionally.
4. Add red wine, beef bouillon, Parmesan cheese, adjust seasoning with salt, pepper and sugar according to taste.
5. Add meatballs and gently stir then simmer for another 5 minutes. Stirring occasionally.

Part 4
1. Prepare pasta on pasta tray, add sauce and meatballs, sprinkle with grated Parmesan cheese, garnish with remaining parsley. Serve.

Filipino Media Noche Favorite Dishes

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Just several days more and we will be welcoming a new year!

There are many interesting superstitions and beliefs for Filipinos during New Year’s Eve and New Years Day. They say these will bring them a prosperous New Year. For example, they say if you want to grow taller, you have to jump twelve time when you get up. On the New Year’s Eve, you have to wear polka dots which signifies coins (for wealth). When the clock strucks 12:00 midnight, make as much noice as you can to drive away bad spirits, thus some uses firecrackers, blow trumpets, rev up their engines, and even use the pots as gongs!

When it comes to “Media Noche”, we also believe in serving 12 kinds of round fruits (some also believe that the seeds should not be black), and of course, different dishes for abundance.

We have listed several dishes that we have featured in FSR so you can easily choose which one you want to serve for your friends and family:

Pasta:
Spaghetti Carbonara

Meaty Spaghetti

Pansit Bihon Canton Guisado

Desserts:
Fruit Salad

Mango Float Graham

Gelatin

Rice Cakes:
Biko(Filipino Sweet Sticky Rice)

Sapin Sapin

Maja Blanca

Pork:
Lechon Baboy (Roasted Pig)

Pork Hamonado Roll

Grilled Pork Belly

Beef:
Baby Back Ribs

Beef Caldereta

Fish/Seafood:
Relyenong Bangus

Breaded Butterfly Shrimp

Garlic Cream Dory

Buttered Shrimp with Garlic

Baked Cream Dory

Chicken:
Pininyahang Manok

Chicken Ham and Cheese Roll

Sinigang na Baka sa Pakwan

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Ingredients:
1 kilo beef brisket, cut into serving pieces
2 cups tamarind juice or 1 pack sampaloc mix
1 big-sized onion, chopped
1 thumb-sized ginger, julienned
1 regular sized watermelon(pakwan), seeded and sliced into cubes
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
fish sauce and ground pepper to taste
1 1/2 liters water

Procedures:
Part 1
1. In a casserole, heat oil then place beef and cook in batches until browned. Remove.

Part 2
1. In same casserole, saute garlic, onion and ginger.
2. Add watermelon slices then cook for 5 minutes.
3. Put back beef then cover and simmer in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
4. Add gabi and tamarind juice then simmer for 15 minutes or until tender.
5. Add green pepper and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce, ground pepper then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Beef Nachos

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Ingredients:
1 large onion, minced
1/2 kilo ground beef
1 tablespoon cooking oil
1 pack 40g mcCormick Taco seasoning mix
2 piece tomatoes, minced,
1 cup finely chopped cabbage
1 cup grated cheddar cheese
2 tablespoon sour cream
4 tablespoon cheese spread
1 pack nachos chips

Procedures:
1. In a bowl, combine the beef and the taco seasoning mix. Heat oil in a pan over medium heat and saute onion until translucent. Add the beef and continue suateing until the beef is browned and cooked, around 10-15 minutes. Transfer the beef in a plate with tissue to absorb excess oil.
2. In a big flat serving plate, arrange the nachos. Top with desire amount of grated cheese, beef, cabbage, tomatoes. Drizzle with sour cream and cheese spread.

Korean Braised Beef

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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

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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

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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

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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

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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.