HOW TO COOK BISTEK (BEEF STEAK)

How To Cook Bistek (Beef Steak) – I have shared with you my Bistek recipe before using beef tenderloin but others don’t like the idea of only the people who can afford beef tenderloin are the ones who can eat this dish. Well, that is not true. Let’s say we can’t afford to buy beef tenderloin, or at least we can but we don’t want to spend little extra for it, does that mean we can’t eat beef at all? I don’t agree with them because beef tenderloin is not the only very beef in this world like for example we can buy beef spare ribs in way cheaper price. That’s how I cmae up with the idea of using spare ribs in cooking Beef Steak. I just want to remind you that make sure you’re going to pre-cook the ribs in a pressure cooker to make it tender. Here is how to cook Bistek (Beef Steak) using spare ribs:

Ingredients

1 kilo of Beef spare ribs (cut into serving pieces)

½ cup of low sodium soy sauce

6 cloves of garlic (minced)

3 medium size onions (sliced into rings)

1 teaspoon of ground pepper

½ cup of calamansi extract (lemon extract will do)

Cooking oil

½ cup of spring onions (chopped)

Cooking Procedure

1.      In a bowl, combine soy sauce, pepper, garlic and beef.

2.      Leave to marinate and refrigirate for 4 hours.

3.      After 4 hours, remove the marinade and drain the beef.

4.      Boil the ribs in a pressure cooker to make it tender.

5.      In a pan, heat oil and fry the beef until the beef is cooked.

6.      Pour into the same pan the marinade and calamansi extract.

7.      Stir a little and simmer until the sauce is thickened.

8.      Put in the serving plate.

9.      Add spring onions over the beef and garnish with spring onions.

10.  And serve.

 

Try this video of Bisktek tutorial.

Disclaimer: The author of this blog does not claim the ownership of this video:

Video source: www.youtube.com

HOW TO COOK BISTEK (BEEF STEAK)

HOW TO COOK BICOL EXPRESS 2

How To Cook Bicol Express –In August this year, I shared with you this dish recipe using pork. That is the very simple and traditional recipe of my Bicol Express. But many of us would not want to spend little extra for the pork because of the financial issues they have on so I tried to find ways to cook Bicol Express in a cheaper way but would not ruin the taste of this dish. In this recipe I am going to share with you is simple but not very common because instead of using pork, we are going to use the canned meatloaf. Canned goods like meatloaf is cheaper than the fresh ones yet easier to prepare so busy moms out there could spend more time looking after their kids. I’d like to remind you that this dish is very hot and spicy so I want to remind you to be careful and check the hotness before serving this dish. Here is how to cook Bicol Express using canned meatloaf:

Ingredients

1lb of canned meatloaf (cut into about ¼ inch x ¼ inch cubes)

¼ cup vegetable oil

¼ cup garlic (minced)

¼ cup onions (chopped)

¼ cup ginger (chopped)

1 tsp red chili (siling labuyo or taiwan)

1 cup of red bell pepper (cut into strips)

½ cup of juvenile shrimp paste (alamang)

2 cups of coconut milk (instant or powder will do)

Salt and pepper to taste

Cooking Procedure

1. In a pan, saute garlic, onions and ginger until garlic is brown.
2. Add the meatloaf. Stir fry until the meatloaf is brown.
3. Add shrimp paste and red chili and stir.
4. Pour in the coconut milk. Let it boil until thickened.
5. Add the red bell pepper, groud pepper and salt. Simmer until the bell pepper is cooked.
6. And serve with your favorite beverage or beer.

Try this video of Bicol Express tutorial:

Disclaimer: The author of this blog does not claim the ownership of this video.

Video source: www.youtube.com

 HOW TO COOK BICOL EXPRESS 2

HOW TO COOK BATCHOY WITH EGG

How To Cook Batchoy With Egg –I have shared with you my Batchoy recipe before but that one is the simplest recipe of Batchoy and you might add something to make more special. Well, in this recipe we are going to cook, we are going to add another ingredient that would make your Batchoy more appealing. This version of Batchoy is I think not common in my hometown because I have not eaten Batchoy with eggs here all my life. In this recipe, we are going to add eggs. The purpose of it is to make our Batchoy taste like Lomi and that would be good because many of us would like both dishes combined in one regular dish. And if you are like cost cutting and don’t want to spend little extra, then you can just replace the prok with egg since we already have the liver  as ingredient. Here is how to cook Batchoy with Egg:

Ingredients

1 kilo of Canton noodles

½ kilo of pork

½ kilo of pig’s liver (chopped into ¼” x ¼ “)

2 raw eggs

4 teaspoon of salt

1 cup of spring onions (chopped)

1 teaspoon of freshly ground pepper

2 cups of Chicharon (crushed)

2 heads of garlic (crushed)

15 cups of water

Cooking Procedure

1. In a pan, heat oil and saute garlic until golden brown. Set aside.
2. In a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
3. Add the pork. Simmer until the pork is cooked.
4. Add the liver and simmer for 10 minutes.
5. Add the Sauteed garlic, Canton noodles and raw egg.
6.  Stir a little and simmer until the noodles are cooked.
7. Scatter spring onions and Chicharon over the noodles when serving.

Try this another version of Batchoy video tutorial.
Disclaimer: The author of this blog does not claim the ownership of this video:
 

HOW TO COOK BATCHOY WITH EGG

HOW TO COOK ADOBONG KANGKONG WITH TINAPA

How To Cook Adobong Kangkong With Tinapa –here is another way of cooking Kangkong. This dish is very Filipino and not just a dish but it is very cheap because Kangkong is not expensive and if you live in a rural place like you have ponds and rivers close to your house, you can get it for free and you can tell that your Kangkong is fresh and cleaner. You can add pork to this dish but this time, we are going to cook Adobong Kangkong with Tinapa flakes. We know that Tinapa is cheap and that makes this dish very cheap and affordable. Many people say this is a poor man’s dish, I don’t agree with them because I know rich people who crave for it not because they are frugal but they really love this dish, they even pay for someone to cook Adobong Kangkong for them. Here is how to cook Adobong Kangkong with Tinapa:

Ingredients

1 tbsp cooking oil

1tsp garlic (crushed)

4 tbsp barbecue marinade

3 cups of Kangkong (Asian watercress)

1 cup of deboned Tinapa flakes (smoked fish)

1 tbsp vinegar

Salt to taste

Cooking Procedure

1. In a frying pan, heat oil and saute garlic until golden brown.
2. Add barbecue marinade and kangkong leaves, stir until the kangkong turns dark green.
3. Add the Tinapa flakes and stir a little.
4. Add vinegar and salt.
5. Simmer until the Kangkong is cooked.
6. Remove from heat.
7. Put in a serving plate with rice and serve.

Try this another version of Adobong Kangkong video recipe.

Disclaimer: The author of this blog does not claim the ownership of this video.

HOW TO COOK ADOBONG KANGKONG WITH TINAPA

HOW TO COOK ESCABECHE (ESCABECHENG GALUNGGONG)

How To Cook Escabeche (Escabecheng Galunggong) –here is another way of cooking this delicious Flipino dish called Escabeche. There are numerous sorts of fish we can buy from the wet market and that means there are many kinds of fish dishes we can cook like Escabeche. From the very cheap Galunggong to the very expensive Lapu-lapu so the good thing about this it is that not only the rich and middle class people can eat this dish but even the ones from poor families. I have shared with you my Escabeche using pineapple so I thought you might come up with the idea of cost cutting and use instant pineapple juice instead of the real one, I would like to give a little advise, don’t do it because I tried it before and you would not like the outcome. And if you still want to cut the cost, use a little pineapple and add some vinegar to cover up the need of sourness. Here is how to cook Escabeche (Escabecheng Galunggong):

Ingredients

1 kilo of Galunggong (Mackarel Scad fish)

2 carrots (cut into sticks)

2 red bell peppers (cut into strips)

2 cups of Pineapple chunks

½ cup of Pineapple juice

5 cloves of garlic (minced)

1 medium size onions

2 thumb-size gingers (thinly sliced)

1 teaspoon of salt

1 tablespoon of maple syrup (caramel or brown sugar will do)

¼ cup of low sodium soy sauce

¾ cup of water

3 tablespoon of all-purpose flour

1 teaspoon of freshly ground pepper

Cooking oil

Cooking Procedure

1. Prepare the Galunggong by removing the scales, gills and innards.
2. In a pan, fry the Galunggong until golden brown and set aside.
3. Saute garlic and onions until light brown.
4. Add the water, pineapple and carrots. Simmer for 5 minutes.
5. Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
6. Simmer until the sauce becomes thick.
7. Add the red bell pepper and simmer for another 3 minutes.
8. Pour the sauce mixture over the Galunggong and serve.

That’s How To Cook Escabeche (Escabecheng Galunggong).