HOW TO COOK CREAMY BEEF STEW (RECIPE)

HOW TO COOK CREAMY BEEF STEW (RECIPE) -one of the first posts I did on this blog is the beef stew. That one was the very common and traditional way of cooking stew but this time, we are going to cook creamy beef stew to suit the holidays we are having this December. It is very simple to do but it will give you a special taste like you are not having a stew at all. December is cold so this dish is good to eat during Christmas because this stew is beast served hot. Here is the recipe:

HOW TO COOK CREAMY BEEF STEW (RECIPE)

INGREDIENTS
1 lb. beef (cut into strips)
2 1/2 cups water
2 pieces carrots (chopped)
6 cloves garlic (minced)
1 red onion (chopped)
2 pieces potatoes
1 piece red bell pepper (cut into strips)
250ml all-purpose cream
cooking oil
salt and pepper to taste

STEP BY STEP COOKING PROCEDURE FOR BEEF STEW
1. In a pot, pour water and bring to a boil.
2. Add the beef and simmer until tender.
3. Separate the beef and stock.
4. In a pan, heat oil. Saute garlic until light brown.
5. Add the onions and saute until softened.
6. Add the beef and saute for 1 minute.
7. Add the stock and simmer for 5 minutes.
8. Add the potatoes, carrots and bell pepper. Simmer until almost cooked.
9. Add the cream, salt and pepper. Stir. Simmer until all the vegetables are cooked.
10. And serve with loaf bread while hot.

HOW TO COOK CREAMY BEEF STEW (RECIPE)

HOW TO MAKE BOEREWORS

HOW TO MAKE BOEREWORS -this dish is a very famous meat dish in South Africa. but this is not commonly available in supermarkets outside the country. Boerewors is made of prime beef and coriander. This is very similar to bratwurst of Germany and sausages in the United States. Basically, this dish is often barbecued but there are many versions of it that do not require to barbecue the meat. Boerewors is two African words combined that means farmer's sausage. By its name, we could say that this dish was first created by the farmers of South Africa though I am not sure about that. Here is the recipe:

HOW TO MAKE BOEREWORS

INGREDIENTS
1 kilo prime beef
1/2 kilo pork
250 g pork bacon
5 teaspoon coriander
1/4 teaspoon cloves
3 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground pepper
50 ml vinegar
pork casing

STEP BY STEP PROCEDURE AND COOKING DIRECTIONS
1. Prepare the coriander by placing it in the dry pan, heat and stir until it turns into light brown.
2. Grind and sieve so that the husk will be remove. Grind until becomes powder. You can use a rolling pin or a nut grinder or you can even use coffee grinder for better result.
3. Chop the beef and pork into 1" x 1" cubes.
4. Slice the bacon into small parts.
5. In a mixing bowl, combine beef, pork, bacon and all the seasoning and spices.
6. Add the vinegar and mix perfectly.
7. Refrigerate the mixture for 2-3 hours.
8. Mince the meat but do not mince it too fine.
9. Fill the casing with meat stuffing and seal both ends with clean kitchen string.

HOW TO MAKE BOEREWORS

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO COOK GALBITANG (KALBITANG RECIPE) -Galbitang or Kalbitang is a Korean soup with many variations which are made from beef short ribs. Onions and Daikons are the primary ingredients for this dish. Its name derived from Korean terms 'galbi' which means short ribs and 'tang' means stew. The technique in cooking this dish is slow cooking for a longer period of time that gives the dish a tasty soup and also makes the beef tender. In Korea, Galbitang is commonly served as main course, also served with rice and some grilled fish. Someone told me that Galbitang used to be a very fancy dish in 17th century that only the member of royal families could afford and eat. In Korea, this food is also served in many family occasions such as baptismal, wedding, birthdays and even family reunions. This dish is also commonly cooked with some noodles and vegetables like radish. I have seen many versions of this dish like from clear soup to ones with soy sauce in it. Galbitang is also one of the perfect foods to be eaten during winter and rainy season because the hot soup gives our body warmth. If you are a hot and spicy dish lover, then i suggest that you add some spicy ingredients to your Galbitang but you don't want it to be like that if there is little kid you expect to eat your Galbitang. As always, you can improve my recipe according to your taste and preference. Here is the recipe:

                                image source: wikipedia.org



HOW TO COOK GALBITANG (KALBITANG RECIPE)

Cook Time: 80 minutes
Yield: 4 servings



INGREDIENTS
32 ounce beef short ribs (cut into serving pieces)
1 small Chinese white radish (peeled and sliced into 1 inch thick)
100grams bihon noodles
1/2 tablespoon salt
2 scallions (sliced into thin pieces)
4 cups water

Sauce Ingredients:
6 cloves garlic (minced)
1 tablespoon sesame oil
4 tablespoon low sodium soy sauce
1 teaspoon freshly ground pepper

PREPARATION AND COOKING PROCEDURE
1. Prepare the ribs by washing thoroughly with running water to get rid of blood.
2. In a bowl, combine together the sauce ingredients. Add the radish. Set aside.
3. In a pot, pour 4 cups of water, add the ribs and bring to a boil. When boiling, lower the heat and simmer for 1 hour. Remove the scum as much as possible.
4. Add the radish and sauce mixture and simmer for additional 5 minutes.
5. Add the noodles and simmer for additional 5 minutes.
6. Add the scallions and simmer for another 1 minute.
7. Transfer in individual serving bowls and serve.

HOW TO COOK GALBITANG (KALBITANG RECIPE)

HOW TO MAKE YUKHOE (RECIPE)

HOW TO MAKE YUKHOE (RECIPE) -it is a traditional Korean dish made of raw ingredients especially the meat. Beef is commonly used in making Yukhoe. Not just beef but the most soft part of the meat since this dish is prepared as raw food. Some of the ingredients commonly used in making this dish are garlic, ginger, onions, sugar, salt and sometimes julienned pear. Fat must be removed because it is unpleasant to eat as raw. In korean, Hoe means combination of raw ingredients mixed with some spicy seasonings. In some Korean restaurants, raw meats such as liver, kidney and heart are used for Yukhoe but since not all of use like the idea of using those meats, I would advice you to use beef or pork. Cleaning the meat thoroughly is very crucial in the preparation because we do not want the unpleasant odor and substance be eaten that is why the meat must be cut very thinly and washed thoroughly with running water then dry with clean paper towel. Using spicy sauce is very common in making Yukhoe so you can use your favorite chili sauce for this dish or you can combine all the hot and spicy ingredients you have. The idea of using spicy sauce is that we know it can remove the slimy odor so that the food would not be disgusting to eat. Here is the simple and easy Yukhoe recipe:

                                image source: wikipedia.org

HOW TO MAKE YUKHOE (RECIPE)

Prep Time:
Yield: 4 servings


Ingredients:
16 ounce beef fillet
5 cloves garlic, minced
3 tablespoon ginger, shredded
1 cup minced red onions
1/2 bundle spring onions, chopped
1 tablespoon hot chili powder
1 tablespoon brown sugar
1 teaspoon sesame oil
1 piece Nashi (Asian pear)

Preparation and Procedure:
1. Prepare the beef by slicing it as thin as possible. Remove the fat.
2. Transfer in a colander and wash thoroughly with running water.
3. Dry the meat with paper towels. Set aside.
4. In a bowl, combine together all the ingredients except pear and spring onions. Mix well.
5. Remove the core of the pear and slice into strips.
6. Combine meat and spices mixture, mix well. Transfer in the serving plates.
7. Garnish with pear and spring onions and serve.

HOW TO MAKE YUKHOE (RECIPE)

HOW TO COOK GALBI JJIM (RECIPE)

                               image source: wikipedia.org

Galbi jjim is a Korean version of braised ribs. It is cooked slowly to make sure the meat is tender and bones are almost falling off. Galbi Jjim is very popular in Korea and you can eat this food in almost all the restaurants in the country. You can use boneless beef but it won't be an original one so using the short ribs cut is the perfect meat for this dish. The point on using the rib cut is that the bone marrow has the touch of flavor that it can give richer taste to it. This food is similar to the Filipino style caldereta and since this one is stew, I can still think of several dishes that are very similar to Galbi Jjim. I have tried this recipe with goat's meat and even with rabbit's meat. The outcome was good so If you don't like the beef, you can replace it with meats that you want, just do not remove the bones. Here is the recipe:

HOW TO COOK GALBI JJIM (RECIPE)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 servings

Ingredients:
1 kilo of short ribs, cut into serving pieces
6 tablespoon brown sugar
5 tablespoon soy sauce
2 tablespoon Japanese sake
5 cloves garlic, minced
2 stalks spring onion, chopped
1 small size sweet onion, thinly sliced
1 tablespoon sesame seed, roasted and ground
1 tablespoon sesame oil
1/2 cup asian pear, diced
2 pieces kartoffel or potatoes, peeled and quartered
2 carrots, peeled and cut into cubes
1 cup of water
oil

Preparation and step by step cooking procedure:
1. Prepare the ribs by washing it with running water.
2. In a skillet, pour 1 tablespoon of oil, saute garlic until browned.
3. Add the ribs and saute and the reddish color is gone.
4. In a pressure cooker, combine all the ingredients except pear, carrots and potatoes.
5. Bring to a boil. Lower the heat when boiling. Simmer for about 1 hour.
6. Add potatoes, asian pear and carrots.
7. Simmer for another half an hour.
8. Transfer to a bowl and serve with rice.


HOW TO COOK GALBI JJIM (RECIPE)

HOW TO COOK BEEF WITH BROCCOLI

How To Cook Beef With Broccoli –I have tasted many versions of this dish. There are some with mushrooms, tofu, and lots of vegetables. So this dish is one of many dishes you can experiment on because you can make lots of your own version from using simple vegetables to using different kinds of condiment as well. You can even use pork instead of beef if you don’t feel like eating it with vegetables. When it comes to condiments, you can use soy sauce, oyster sauce and even barbecue sauce could be ok for it. Some other chefs use cauli flower instead of broccoli but in this recipe, we are going to use Broccoli as it is obvious in the title. Here is how to cook Beef With Broccoli:

INGREDIENTS

1lb of sirloin (thinly sliced)

1lb of broccoli

3 cloves of garlic (minced)

3 tablesppon of oil

For smusher

1 ½ tablespoon of cornstarch mixed well with 2 tablespoon of water

For the marinade

1 tablespoon of low sodium soy sauce

A pinch of freshly ground pepper

½ tablespoon cornstarch

1 tablespoon of rice wine

For the sauce

½ cup beef broth

2 teaspoon low sodium soy sauce

2 tablespoon oyster sauce

1 tablespoon rice wine

COOKING PROCEDURE

1. In a bowl, combine all the ingredients for the marinade and stir.

2. Add the beef strips and marinade for 1 hour.

3. In another bowl, combine all the sauce ingredients for the sauce. Set aside.

4. In a pot of boiling water, cook broccoli for 2 minutes. Remove from the water afterwards.

5. In a wok, heat oil. Stir-fry the garlic and beef until almost cooked.

6. Add the sauce and broccoli and bring to a boil.

7. Add all the remaining ingredients and keep on stirring for 1 minute.

8. Remove from heat and serve with rice.

HOW TO COOK BEEF WITH BROCCOLI

HOW TO COOK BEEF POCHERO (POCHERONG BAKA)

How To Cook Beef Pochero (Pocherong Baka) –Few days ago I posted the Pocherong Baboy recipe and this time we are going to discuss how to cook Pocherong Baka. This dish is not hard to cook unlike the other international dishes fancied by many of us. I am going to share with you this recipe because many of us prefer the beef rather than the pork. But if you are going to ask me which one would I prefer, well, for me as a local chef, I like them both. They are even not only in cooking Pochero but also in cooking meat dishes, and of course it still depends on how the meat is cooked. I fisrt learned how to cook Beef Pochero when I was figuring out how I would cook the beef we had in our fridge. I asked my mom for some help and she did. By looking at the ingredients, I thought Pochero was hard and tricky but I was wrong. No bragging but yes, cooking this dish is easy. Here is how to cook Beef Pochero, click here for the pork pochero recipe, just replace the pork with beef.

BEEF TAPA (TAPANG BAKA)

How To Cook Beef Tapa -It is dried cured and marinated sliced beef, fried or grilled. You may use fish and other meat in making Tapa but the beef is the most popular and being used nowadays. Beef Tapa is one the favorite dishes for breakfast and infact, Tapa is used in the term tapsilog- a favorite combination of dishes for breakfast. Tapa is a traditional dish of the Philippines. Some food shops and restaurants are named after this dish, the Tapahan, Tapsihan, and Tapsilugan. These names are just slang words but these terms became known by many food enthusiasts. Many tapsilugan in the country serve exotic tapa because of the growing demands. I would love to try them but I want to abide the law because slaughtering those exotic animals is forbidden. This recipe seems tricky but it is actually easy. You don’t need to cook it many times for you to know how to cook Beef Tapa. Just remember the procedures and the amount for the ingredients. This is special because it is cooked in different way.  Here is how to cook Beef Tapa:

RECIPE: HOW TO COOK BEEF TAPA

Ingredients

1 kilo of beef sirloin (sliced into thin strips)

1 cup of low sodium soy sauce

1 head of garlic (minced)

½ cup of sugar

1 tablespoon of salt

1 teaspoon of freshly ground pepper

¼ cup of cooking oil

3 cups of water

Cooking Procedure

1. In a deep tray, mix together the soy sauce, garlic, sugar, salt and pepper. Stir well.
2. Add the beef strips. Make sure the mixture covers the beef.
3. Place in the fridge and marinate for the whole night.
4. In a pan, boil 3 cups of water.
5. Add the oil and the beef stripsand cook until almost dry.
6. And serve with rice.

RECIPE: HOW TO MAKE MORCON (BEEF)

I hope my Morcon Recipe will give you the help in throwing parties for your birthdays or something like that. Making Morcon requires a little patience because it is not that easy like the ones I have shared with you because Morcon is a meat dish with ingredients rolled with thin beef loaf (not the canned one). Somebody asked me to blog about this dish so I said to myself, why not? Before planning to cook Morcon, you must have time to prepare it because even if you know how to make morcon, you’re not gonna make it because you did not have enough time to marinate the beef and don’t even think of not marinating it because you would not get the Morcon taste you want to get. Here is how to make Morcon.

Recipe: How To Make Morcon (Beef)

Morcon Ingredients

1 kilo of beef (thinly sliced like ½ inch in single piece)

Extract of 5 pieces calamansi (lemon will do)

¼ cup of low sodium soy sauce

4 pieces of sauage or hotdogs (quartered diagonally)

2 hard boiled eggs (thinly sliced)

80-100 grams of Eden cheese (cut into thin strips)

1 piece of carrot (chopped almost like granules)

4 strips of bacon

4 leaves of spring onion (just the leaves)

2 tablespoon of all-purpose flour

½ cup of cooking oil

Morcon Cooking Procedure

1. In a plastic pouch or bowl, combine soy sauce, calamansi extract and beef.
2. Mainate for 4 hours while being in the fridge.
3. Drain the beef, set aside the marinade sauce.
4. Lay the beef flat on a tray.
5. Arrange the remaining ingredients over the beef except oil and flour.
6. Carefully roll the meat and tie with clean string around the roll.
7. Dredge the roll in the flour.
8. In a pan, pour in the oil and fry the roll until the roll turned brown.
9. In a pot, boil water and simmer until the beef is tender.
10. Slice the roll in a platter.
11. Boil the sauce and pour over the sliced roll.
12. And serve.

RECIPE: HOW TO COOK MECHADO (BEEF)

This is my Mechado recipe that I would like to share with you. This is very easy and simple so you can cook this one after you read it once. Mechado became a traditional dish in the Philippines. There are many ways how to cook Mechado because most of the countries have their own variations of this dish. You may use pork or beef in cooking Mechado. In our household, we have tried many kinds of Mechado and i can’t tell which one is the best. This recipe I am going to share with you the easiest version of it and it is the simplest way to cook mechado. Here is how to cook Beef Mechado.

Recipe: How To Cook Beef Mechado

Mechado Ingrdients

1 kilo of beef tenderloin (cut into cubes)

2 medium size onions (chopped)

3 pieces of potatoes (cut into cubes)

3 pieces of carrots (cut into cubes)

2 pieces of bay leaves (Laurel)

½ teaspoon of ground pepper

Salt to taste

2 teaspoon of sugar

300ml mechado sauce

4 cups of water

Mechado Cooking Procedure

1. In a pot, boil the beef and simmer until tender.
2. Add the potatoes and simmer until the potatoes are almost cooked.
3. Add all the ingredients and simmer for 10 minutes.
4. And serve.

Mechado Images

 

RECIPE: HOW TO COOK BISTEK (BEEF STEAK)

Bistek is a Filipino version of the very popular Dish called Beef steak. Decades ago, the Philippines had a large volume of beef production that’s why a version of beef steak originated here. Bistek is very popular in the country especially in the souther part of Luzon like Batangas, Cavite and Laguna. There are numerous ways how to cook Bistek. Chefs had made some twists to this dish to make it more appealing. In this recipe, we are going to talk about the easy version of Bistek. This recipe came from my grandmother and I did not make any twist to it. Since this is an easy version of Bistek, I am looking forward to hearing from you that you have made your very own version of Bistek. Here is the recipe.

Recipe: Bistek (Filipino Style Beef Steak)

Bistek Ingredients

1 kilo of beef tenderloin (cut into very thin strips)

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)

Bistek 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. In a pan, heat oil and fry the beef until the beef is cooked.
5. Pour into the same pan the marinade and calamansi extract.
6. Stir a little and simmer until the sauce is thickened.
7. Put in the serving plate.
8. Add spring onions over the beef and garnish with spring onions.
9. And serve.

Bistek Images

HOW TO COOK PINAPAITAN

This exotic dish called Pinapaitan is very famous to the beer drinkers. Pinapaitan is one of the prefered pulutan in the bars and clubs all over the Philippines. This dish is not good for the ones with heart and high blood pressure problems because Pinapaitan is rich in cholesterol and unwanted fats. But if you have a healthy condition and regularly checked your blood pressure, this dish is okay for you. This Pinapaitan I am gonna share with you is the easy one. Pinapaitan is a little complicated to cook so I made this recipe easier so that you, folks can cook it easily. I know many ways how to cook Pinapaitan. My mother taught me many recipes of it. Believe me it is not that hard to add a twist to your Pinapaitan just be creative and dare yourselves on experiment. Here is how to cook Pinapaitan:

Recipe: Pinapaitan

INGRIDIENTS

1 kilo of beef innards (liver, heart, kidney, intestines)

¼ kilo of beef tenderloin (cut into ¼ inch cube)

¼ cup of bile

¼ cup ginger (sliced)

1 head of garlic (minced)

1 large size onion (sliced)

4 pcs red chilli pepper (5 green chilli will do)

½ cup of Calamansi Extract

For washing and cleaning of the innards:

Salt to taste

Vinegar

Warm water

COOKING INSTRUCTIONS

1. Combine vinegar and warm water.
2. In a basin, wash innards with the mixture of vinegar and water thoroughly to remove bad odor.
3. In a pot, boil water. Add the innards. Simmer until tender.
4. Remove the water from the innards and chop into ¼ inch cube.
5. In a Pan, saute garlic, onions and ginger.
6. Add the innards and tenderloin. Saute for 5 minutes.
7. In a pot, combine all the ingredients except the Calamansi extract.
8. Cover the meat and innards with enough water.
9. Boil and simmer until the meat and innards are cooked.
10. Add the Calamansi extract.
11. And serve.

IMAGES FOR PINAPAITAN

 

HOW TO COOK MEATBALLS TERIYAKI

HOW TO COOK MEATBALLS TERIYAKI

I have shared with you one of my Teriyaki recipes and I want to share with you how to cook meatballs teriyaki. I cook this whenever we ran out of fresh meat in our fridge. This is good to cook because you can use alternatives for beef like chicken, pork or even canned meat. Like other recipes, you can always find a way how to cook it in new style like what I did. Here is how I cook meatballs teriyaki:

INGREDIENTS:

250g corned beef

5 tablespoon all-purpose flour

2 eggs (whisked)

1 teaspoon salt

1 teaspoon black pepper powder

¼ cup brown sugar

2 tablespoon banana ketchup

½ cup low sodium soy sauce

2 tablespoon onion (minced)

1 teaspoon garlic (minced)

COOKING PROCEDURE:

1. In a bowl, mix together the corned beef, flour, salt, pepper and eggs.
2. Shape into small balls, about bite-size.
3. Drizzle with cooking oil a baking pan and heat over 200 degrees C.
4. Put the meatballs into the baking pan and cook for 15-18 minutes.
5. In a skillet, mix together the sugar, ketchup, soy sauce, garlic and onions, stir throughly.
6. Cook and stir until the sauce thickens smoothly.
7. Add cooked meatballs and serve.

IMAGES FOR MEATBALLS TERIYAKI

HOW TO COOK BEEF TERIYAKI

HOW TO COOK BEEF TERIYAKI

One of the tasty Japanese foods is the Beef Teriyaki. There are some kinds of teriyaki but what I really like is the beef. It has been a long time since I had my first beef Teriyaki. It was in a local Japanese restaurant in our town.  In this recipe we are going to discuss how to cook beef teriyaki. I got this recipe from the internet but I made few changes to suit my tastes. Here is how to cook my Beef Teriyaki:

INGREDIENTS:

½ kg boneless beef

2 cups of water

1 cup of rice

2 tablespoon all-purpose flour

10g beef broth cube

1/8 cup soy sauce

1 tablespoon sugar

3 cups string bean (chopped)

2 tablespoon chopped fried garlic

PROCEDURE:

1. Boil water in a pan. Put the uncooked rice stir and simmer until the rice is cooked.

2. Slice the beef into about ½ centimeter thin strips.

3. Gather the flour, broth, soy sauce, sugar, and garlic into a bowl and mix thoroughly.

4. Set another frying pan over medium heat, saute the beef until brown.

5.  Pour the flour into the pan with the strip, and stir.

6. Let it boil and stir until the mixture becomes thick.

7. Put the rice in a small bowl and add the beef onto it and serve.

You now have your Beef Teriyaki, you can cook your very own teriyaki beef by adding some ingredients that you think may suit your tastes.

IMAGES FOR BEEF TERIYAKI

 

HOW TO COOK BEEF NILAGA (NILAGANG BAKA)

HOW TO COOK BEEF NILAGA (NILAGANG BAKA)

Beef Nilaga is a traditional dish in the Philippines. This has many variations too. It became popular in the United States because of its delicious soup and vegetables combined with the juicy taste of beef. The Filipinos have many ways how to cook Nilaga.

My grammy grew up in province where the people prefer to cook Pork Nilaga rather than Beef Nilaga or Nilagang Baka. In the town where I grew up, the people cook both Pork and Beef Nilaga so my mom taught me how to cook both of them. This recipe I am going to share with you is how exactly my mom cooks Beef Nilaga.

BEEF NILAGA (NILAGANG BAKA) RECIPE:

INGREDIENTS:

2kg beef (chopped)

700ml of water

2 tablespoon black pepper (whole)

1 onion (thinly sliced)

1 large size cabbage (chopped into 6 pieces)

3 small potatoes (chopped into 3 pieces each)

2 pieces ripe banana (chopped into 2 pieces each)

Salt

PROCEDURE:

1. In a large pot, boil the beef until meat is tender.
2. Add the pepper, salt, onion, and potatoes, let boil for 5 minutes.
3. Add the cabbage, boil until cabbage and potatoes are cooked.
4. Add the banana, cook for 5 minutes.
5. And serve.

IMAGES FOR BEEF NILAGA