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 GINISANG TULYA (CLAMS STEW)

Tulya or clams is very cheap but when you order this in a restaurant, it would cost you an arm and a leg. Indeed, because tulya is still considered as seafood and we all know, seafoods cost much higher than other dishes. I am going to share with you my Tulya recipe. This dish is very easy to cook but will take time for cleaning the clams. There are two types of water where the tulya lives; the sea and the river. But they went through the same process in cooking. Clams are very cheap in the market so you don’t need to worry about the cost of this recipe. All you have to do is to follow the procedure of this recipe. Here is how to cook Tulya:

Recipe: Ginisang Tulya (Clams Stew)

INGREDIENTS

1lb of Tulya (clams)

4 cloves of garlic (minced)

1 medium size onion (sliced)

Ginger

½ cup of tomatoes (diced)

Salt to taste

PROCEDURE:

1. Put the Tulya in a bucket of water. Remove the floating one s because they are dead. Then find the ones which are not closing because they are dead too and not good to eat.
2. Reduce the water but left some enough to cover the tulya.
3. Add 2 tbsp of salt to make them puke the unwanted tiny things like sand that they have been eaten. Let them soaked up for 4 hours.
4. Wash the tulya with running water thoroughly until the barnacles on the shells are removed.
5. In a pan, saute garlic and onion until the garlic turned light brown.
6. Add the ginger, saute for 1 minute.
7. Add water and salt.
8. Add the tulya, simmer for 5 minutes.
9. Add the tomatoes.
10. Put the ampalaya leaves over the tulya.
11. Remove from heat when the ampalaya leaves are cooked.
12. And serve with rice.

HOW TO COOK EASY CHICKEN INASAL

Chicken Inasal in the Philippines is like a viral item in a social networking websites. It spreads so fast all around the country. There are even foodshops in the Philippines that are named after this dish. Chicken Inasal has many versions too like most of the chicken dishes. But to me, my Chicken Inasal is way more delicious than the ones bought from the famous Inasal shops in the country. I have three ways to cook Inasal but this recipe I am gonna share with you is the easiest one. Not many of us know how to cook Chicken Inasal so I would like to share with you this recipe. I want you to always mind the Annatto and Lemon Grass tastes because they can ruin your Inasal. Here is how to cook Easy Chicken Inasal.

Recipe: Easy Chicken Inasal

INGREDIENTS

1 kilo chicken breast

3 stalks of Tanglad or Lemon Grass (crushed)

¼ cup of Calamansi extract

½ cup of Lemon soda like Mountain Dew

4 cloves of garlic (crushed)

2 tablespoon of Achuete seeds or Annatto seeds

½ teaspoon of ground black pepper

Hot chili sauce (chili pepper powder will do)

Oil

Salt to taste

COOKING PROCEDURE

1. In a bowl, combine all the ingredients except for oil and annatto seeds.
2. Add the chicken and marinate for the whole night.
3. In a pan, fry the annattoo seeds and segregate the oil from the seeds. Set aside the oil.
4. Drain the chicken. Combine the Annatto oil with the marinade.
5. In a grill, cook the chicken side by side. Spread with marinade and annatto oil mixture from time to time.
6. Keep grilling until the chicken is cooked and tender.
7. And done. Best served with Tequila.

Images For Chicken Inasal

 

HOW TO COOK CHICKEN CURRY (PINOY STYLE)

Chicken Curry is of the famous chicken dishes. There are numerous ways how to cook Chicken Curry. I have shared with you many ways how to cook chicken and this time I am going to share with you how to cook Chicken Curry in Filipino way. This Pinoy style Curry is one of the dishes a caterer has to offer. But the Pinoy Style Chicken Curry itself has many versions too. There is the hot and spicy one, the sweet and sour one, you name it. This recipe I am going to share with you is the easy and simple version. The ingredients are very common and easy to find. The procedure is very easy to follow but the taste is not compromised. By cooking my Easy Pinoy Style Chicken Curry, I hope that you would make your own version of it. Don’t be afraid to experiment and looking up for the replacements for the ingredients is the best way to do it. Here is how to cook Easy Pinoy Style Chicken Curry:

Recipe: Easy Pinoy Style Chicken Curry

INGREDIENTS

½ kilo of chicken (cut into serving sizes)

¼ cup of curry powder mix

1 cup of coconut milk

1 small size carrot (diced)

1 small size potato (diced)

1 red bell pepper (diced)

3 cloves of garlic (minced)

1 small onion (chopped)

½ teaspoon of ground black pepper

2 pcs of bay leaves

Vegetbale or cooking oil

Salt to taste

½ cup of water

COOKING PROCEDURE

1. Saute garlic and onion is a pan until light brown.
2. Add the chicken and saute for 5 minutes.
3. Add water and simmer until the water is almost gone.
4. Add the curry powder and stir.
5. Add all the ingredients and simmer until all the ingredients are cooked.
6. And serve with rice.

Images For Chicken Curry

HOW TO MAKE MAJA BLANCA (MAJA BLANCA RECIPE)

Maja Blanca is a Philippine dish made from sugar, cornstarch and coconut milk. Frequntly called Coconut cake, this delicious cake is simple to make and the ingredients are so cheap. Unknown to us, this traditional Maja Blanca cake does not have milk and corn. In this recipe, I put some sweet corn kernels and some milk to add creaminess and better taste of the cake.

During every last quarter of the year in the Philippines, this cake makes a good dessert that everyone would not leave the dining table without having it.

Here is Maja Blanca Recipe:

Recipe: Maja Blanca

Ingredients

• 1 cup cornstarch
• 5 cups coconut milk
• 1 cup fresh milk
• 18 ounces condensed milk
• 1 cup brown sugar
• 7 tbsp roasted grated coconut
• 18 ounces whole sweet corn kernel

Cooking Procedure

1. In a cooking pot, pour the coconut milk and bring to a boil.
2. Pour in the sweet corn kernels, condensed milk, and sugar then stir until the ingredients are dissolved and scattered.
3. Simmer for 9 minutes.
4. Mix the cornstarch and fresh milk and whisk until the cornstarch is dissolved.
5. .Add the cornstarch and the fresh milk into the pot, stir while pouring in.
6. Stir while cooking until become thick enough to solidify when cooling down.
7. Pour the mixture in a moulding tray and evenly flatten the surface of the mixture with flat scrapping utensil or a spatula.
8. Let rest to cool down and then refrigirate for 2 hours
9. Scatter some Latik or Pinipig over if you have.
10. Serve with tea or coffee.