Maki-“baka”…(go roast beef this time). No-sweat quick recipe.


(Lean meat-generous rib marinated & roasted)
Devoid of “papa-rarap” & culinarism, a simple finger food that went with my red wine
post various shots taken from people who gathered at Luneta Park to denounce PDAF (Pork Barrel).
…and so the title…Maki-“Baka” (go for beef).
1/2 kilo beef rib marinated overnight in ref with 200 ml. tap water, 200 ml. Sprite (or 7-UP should you wish),
4 grams salt, 2 grams MSG (OPTIONAL), 2 grams ground black pepper, 0.5 gram Spanish paprika,
crushed 5 garlic cloves and 2 grams Tabasco-red for light kick.
Give it a good massage and tossing and tumbling after 4 hours of soaking

to break the protein of meat so marinade will have smoother & easier flavor penetration.
Brush pan with enough palm or soya oil. Lay marinated beef.
Pre heat oven. Upon reaching 170 deg C (338 deg F),
Wedge UNTO OVEN your pan with beef.
Roast for 1 to 1.5 hours or until internal temp of meat is
at 71 deg C (160 deg F) for medium or 77 deg C (170 deg F) for well.
Pair with red wine or beer.

The natural color & texture of pure cattle corned beef. No extender. No colorants. No MDM. Not cara-beef.


MDM = Mechanically Deboned Meat of chicken. Cara-beef = meat of carabao or India’s  water buffalo.


FISH HAM: less sinful way of enjoying Christmas year-round.


From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject…
Wanna talk about it?
Email me.

Our way of wood smoking  bar sausages for hours.


 The Vigan Longaniza or “bar sausages” we produce
utilize hog casings from either USA or Netherlands and undergo
2-3 hours of hickory wood smoking to elicit that sensational burnt aroma,
firmer texture and taste rounded-ness.