3-WAY Beef “Sinigang”

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3-WAY BEEF “SINIGANG”
(TAMARIND-FLAVORED BROTH BASE RENDERING OUT SOUP, VEGGIES & FRIED BEEF IN ONE MEAL)
My 12 year old grandkid can blindfoldedly dish out “Sinigang”
in less than 45 minutes. Be it pork, fish or beef, always done to perfection.
Itching to be “technologically” different, again, the idea catapulted to 3 offerings:
a soup, quickly blanched veggies and fried beef
all boiled under 1 medium…Tamarind Soup Base Mix or “Sinigang”.
EAT. LEARN. DISCOVER.
Oooppps I forgot to post pic of “soup”…here it is:

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Prep time:          20  mins.
Cook time:                    1 hour 30 mins.
Total time:                     1 hour 50 mins.
Makes/Serves:   6
Cooking medium:  pressure cooker, skillet, casserole, scooper, timer
Special instruction(s):  get ready for a soup, veggies and beef main with this prep

PRESSURE COOKING INGREDIENTS:
½ kilo chuck rib (“kadera”) cut into bite size
400 ml. tap water
5 grams salt (refined or sea)
3 grams ground black pepper

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SAUTEING & SOUP INGREDIENTS:
20 ml. soya or palm oil
4 cloves crushed fresh garlic
1 small onion, sliced
2 pieces small tomatoes, quartered
1 pack/sachet “Sinigang Mix” (Tamarind Soup Base Powder available in your nearby Oriental store)
2 grams salt
2 grams ground black pepper
VEGGIES:
1 small bunch “sitaw” (string beans, green beans) cut 2-3 inches
6 pieces “sigarilyas” (winged beans) halved
2 pieces eggplant-sliced sideways soaked in cold water to prevent browning
5 pieces “okra” –halved
NOTE:
         you may OPTIONALLY add: raddish or “kangkong” (swamp cabbage, river spinach, watercress)

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FRYING INGREDIENTS:
100 ml. soya or palm oil
8 cloves crushed fresh garlic-chopped
3 grams salt
2 grams ground black pepper
OPTIONAL 2 grams MSG
2 grams “kasubha” (safflower) to add a bit of color to fried beef.
PROCEDURES:
1.    Combine beef, water salt and pepper in pressure cooker and start under medium heat. When whistling starts, set timer to
cook beef for 30 minutes for just right firm bite. (longer for another 15 minutes should you wish  to have ultra tender
lean). When done scoop out beef. Set aside broth.
2.    In skillet, heat soya or palm oil. All together add in garlic, onion and tomatoes. Sauté for 1 minute.
3.    Pour in “Sinigang Mix”. Toss and mix well for 2 minutes. Transfer to casserole. Add in beef broth from pressure cooker.
Set aside.
4.    In the same skillet, heat oil for frying. Add in crushed garlic. Fry a bit only.
5.    Season cooked beef with salt, pepper, “kasubha” and the OPTIONAL MSG and pour in at once into heated oil with
garlic. Fry your beef to desired done-ness. Scoop out and place in serving plate.
6.    Bring to boil broth in casserole.
7.    Once boiling, pour in ALL VEGGIES and cook for 1 MINUTE. Scoop out and place in serving plate beside fried beef.
8.    DONE. Serve your loved ones with garlic-fried beef, crunchy veggies and “Sinigang” soup by the side.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Slow Baked Juiciest “Liempo”

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SLOW-BAKED JUICIEST “LIEMPO”
(FULLY MARINATED SLOW-BAKED PORK BELLY)
For “Liempo” the usual/normal, “most technologically sound” and highly acceptable preps are:
“Lechon”, roasted via charcoal, wood fire (on sides),
indirect-heat brick oven, gas fired or electric ranges.
“Lechon Kawali”, either Filipino or Chinese style, pre-boiled or not, seasoned or just plain salted single pan frying.
Doubling the frying stages makes this “Liempo” a “Bagnet”
(a northern Philippines “chicharon” delicacy)
“Porchetta”, the Italian style “Lechon”.
“Bacon”, belly is dry or brine cured, smoked and cut to strips or rolled to create round slices.
Or “Pancetta”, the Italian un-smoked cousin of bacon.
Above methods, most particularly the “Lechon”, “Porchetta” and “Pancetta”
are processed with some sort of art, careful trials before arriving at final product
and the sheer dedication cum determination to launch such a “magnum opus” (a masterpiece)
(Mere dredging belly slices (or any meat slice for that matter) in seasoned flour and/or starch
then frying to appear crunchy
is the height of deceit…more so if done by “cooking grads”.
Wanna check a “highly technological prep for Liempo”?
Fat-phoebes stay aside…
fat-natics…let’s read on…
                                                     Let’s open our eyes a bit about fats. Read this.
Prep time:    45 mins.
Cook time:                    1 hour 40 minutes
Total time:                     2 hours 25 mins.
Makes/Serves:   6
Cooking medium:   range oven (gas or electric)
Special instruction(s):  foil, meat thermometer, brush

INGREDIENTS:
1 kilo boneless, skin-on pork belly-fully cleaned, trimmed
10 grams salt (sea or table)
8 grams sugar (white or brown)
6 grams cracked black pepper
5 grams garlic powder
OPTIONAL 2 grams MSG
200 ml. pineapple juice
60 ml. EVOO (Extra Virgin Olive Oil)
PROCEDURES:
1.    Blend well salt, sugar, OPTIONAL MSG, pepper and garlic powder. Set aside.
2.    Slit belly 0.75 to 1 inch deep on flesh side and 1.5 to 2 inches apart. (These slits will let flavors in).
3.    Pour in pineapple juice. Massage meat to break its protein for easier flavor absorption.
4.    Summon blended powder ingredients and pour unto all parts: skin, inside slits, sides etc. Scatter thoroughly. Refrigerate
(NOT FREEZE) for 30 minutes. While waiting pre-heat oven to 375deg.F (190deg.C).
5.    Line rectangular oven pan with foil. Brush EVOO unto all sides of belly, lay skin up and pop into oven.
SEAR
for 25 minutes.
6.    After 25 minutes retrieve belly. Turn. Now it’s flesh side up. Cover with foil.
7.    Step down temp to 275deg.F (135deg.C). Wedge belly unto oven again.
8.    Slow cook for 1 hour 15 minutes or until internal temp registers 155deg.F (68deg.C). DONE.
9.    Serve to your loved ones and be proud of your new creation.
A different offering not the usual “Liempo”.NOTE: Thank you “noemz” for noticing the inadvertent overlook.
Revision is colored blue as when to add EVOO.Want to try Filipino “Lechon Belly”? Here’s the recipe.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Beer Marinated Baked Wings

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BEER MARINATED BAKED WINGS
(SHORTCUT TO “BUFFALO TYPE” SEASONED BEER MARINATED BAKED WINGS)
We drink beer.
Why not utilize such to marinate our “pica-pica” that goes with it?
Doing so we enjoy the best of both worlds.
Chicken wings have 2 parts:
1.   The one that resembles the legs…called…
       drum. drummet, drummer, leggie, stem or runner
2. The one that has pointed wing tip…and termed…
wingette, tip, flat, flapper or wing
But whatever it’s called, this “still being debated upon”
whether white or red meat poultry part is usually
at center stage when it comes to “finger food”
that partners well with our “booze”.
                Prep time:      1 hour 15 mins.
Cook time:       1 hour
                    Total time:    2 hours 15 mins
Makes/Serves:  4
Cooking medium:  range oven (gas or electric), oil brush
Special instruction(s):
INGREDIENTS:
1 kilo chicken wings, tip cut off, cut into leggie and wingette parts
200 ml. beer (any)
3 grams salt
2 grams sugar
2 grams cracked black pepper
3 grams garlic powder
OPTIONAL 1 gram MSG (Monosodium Glutamate)
40 ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL hot sauce (Tabasco Red, Sriracha, any)
PROCEDURES:
1.    In suitable bowl pour in beer, salt, sugar, pepper, garlic powder and the OPTIONAL MSG. Mix well.
2.    Add in chicken wings. Massage a bit for better flavor penetration. Refrigerate for minimum 1 hour.
3.    Pre-heat oven to 350deg.F (176deg.C)
4.    Pour in ¼ to ½ of marinade to bottom of oven pan. Brush EVOO to all parts of drained wings and arrange well in pan.
Cook for 40 minutes at this temp.
5.    After 40 minutes, withdraw wings. Brush your OPTIONAL hot sauce to all parts. Tone down temp to 300deg.F
(148deg.C) wedge again pan unto oven and cook for another 10 minutes. DONE.
6.    Serve appetizingly to your loved ones, guests or beer-mates.
NOTE:
Should you NOT use hot sauce, just tone down temp and proceed cooking   for the next 10 minutes.
Try also this “technologically innovated” other chicken recipe:
PINAUPONG MANOK SA ASIN.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Coffee Flavored “Biko”

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COFFEE FLAVORED “BIKO”
(INSTANT COFFEE INFUSED FILIPINO GLUTINOUS RICE CAKE )
Simple. Ultra quick to prep.
The “like” amongst Filipino sweet tooth undergoes innovation.
Sweet-coffeeliciously unique.
Prep time:                    10 mins.
Cook time:                   15 mins.
Total time:                    25 mins.
Makes/Serves:  15
Cooking medium:        large pan or wok
Special instruction(s):

INGREDIENTS:
1 kilo glutinous rice-fully washed, cooked
800 ml. pure coconut milk
½ kilo “muscovado sugar”
25 grams instant coffee
PROCEDURES:
1.    Heat pan, pour in coconut milk, let boil and curdle.
2.    When coco milk turns to oil, add in “muscovado sugar” and instant coffee.
Toss and tumble well until mixture thickens.
3.    Lastly, add in cooked glutinous rice and be ready with your consistent and ultra active tumbling and tossing and mixing
until you can sense that most of the oil-sugar-coffee blend have been absorbed by the rice.
4.    Simply gratifying, filling and enjoyably wholesome snack or breakfast.
5.    …and still, I pair it with my fave pure “Arabica” coffee.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

For other snack recipe try this “NI-LATIK-ANG Turon” not “NI-LANTAKANG Turon”.

Pure Beef “Longaniza”

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PURE BEEF “LONGANIZA”
(FRIED PURE BEEF FILIPINO NATIVE SAUSAGE)
Approximating with a tinge of “technological innovative touch”,
the very popular “Batutay”,
this sweet-piquant all beef native sausage
peculiar fave from Nueva Ecija, a mid region in Luzon, Philippines,
comes to fore. Down right easy prep is hereby served.
Prep time:                                       30 mins.
Cook time:                                       5 mins.
Total time:                                         35 mins.
Makes/Serves:                                 makes 55-60 pieces
Cooking medium:                           frying pan
Special instruction(s)/need(s):  about 5 meters fully cleaned dry or fresh hog or sheep casing, funnel, thread for
linking sausages 
INGREDIENTS:
700 grams ground lean beef
300 grams cubed pork back fat
1 big bulb garlic, crushed, sliced thinly
8 pieces “sili labuyo” (bird’s eye chilies), crushed, chopped thinly
100 grams brown sugar
20 grams salt
15 grams ground black pepper
10 grams Spanish paprika
5 grams ground oregano
30 ml. soy sauce
50 ml. water
oil for frying
PROCEDURES:
1.    In a bowl mix and tumble well ground beef and back fat. Set aside.
2.    Mix soy sauce and water. Pour in garlic, “labuyo”, sugar, salt, pepper, paprika and oregano. Mix well.
3.    Add to ground beef-fat mixture. Tumble and mix thoroughly for even flavor distribution. Toss vigorously (DO NOT
PRESS-JUST TUMBLE)
to break meat protein thereby releasing its binding property that phosphate binder or egg
       or starch is no longer necessary to be added. This is your “emulsion”.
4.    Insert enough length of hog/sheep casing unto nozzle of funnel. Pour into funnel mouth 3-4 tablespoons of “emulsion”.
Push with thumb towards nozzle thereto directing meat into casing. Proceed until all “emulsion” are filled into casing.
Repeat till done.
5.    On your preferred sizes, tie both ends of stuffed longaniza with thread.
6.    Fry at once or refrigerate for future use.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

     You can also try this Pork Hamonado Longaniza recipe.