Beef Recipes
PRECOBA
PRECOBA (PREssure COoked “BAka”) Had the chance to savour this during one of my treks around Singapore April 2018. Served in a simple stall atop Tiong Bahru Market by a, I presumed, Mediterranean guy. It definitely hooked my attention and palate. Thought of innovating, desirous of coming out with tempting aroma and penetrating taste fitting […]
PAN GRILLED RIB EYE
PAN GRILLED RIB EYE (Fully Marinated Australian Rib Eye Pan Grilled To Satiety) Staying in a condo with quite small kitchen sometimes presents asymmetrical ease more so when grill-time comes. Expecting for friends’ visit, my daughter allowed me to do the main. Dashed to Tiong Bahru Public Market (30 Seng Poh Road, Singapore), my favorite […]
“BRATWURST” KABOB
“BRATWURST” KABOB (Fusion of German Meat Pan Grilled with Mediterranean Baste) Simply appetizing. Smell, alone, while grilling will tickle your palate. Serve this Greek style kebab with a different focus on utilized meat. Prep time: 45 minutes Cook time: 45 minutes Total time: 1 hour 30 minutes Serves: 8 Prep and Cooking media: 8 pieces […]
Taal Vista Lodge, Tagaytay City, Philippines
Savor the best in center table offerings amidst shivery atmosphere, crisp refreshing inhales of oxygen, atop views of world acclaimed Taal lake, greeneries and hmmmmm re-invigorating breeze. Join me as we delve into their “bragging rights”. One sunday, was in my usual “alone again naturally” state, my legs and driving acumen led me to, once […]
Soon…an austere new “burger” chomp-up is to be a catchword.
One of the 2 requests ( an infant burger joint at Kamias and a native resto at Novaliches both in QC) to drop by and savour their magnum opus then issue comments, positive & constructively negative, for the better. As always, wouldn’t agree to free tasting as I do not wish to be beholden thereby spelling out ONLY positive sides. […]
CHRISTMAS EVE’S SLOW ROASTED BEEF
CHRISTMAS EVE’S SLOW ROASTED BEEF (Beef’s Fall-Off Tenderness Best Suited For Christmas Eve’s Family Bonding) Again, with unanimity amongst my grandkids, beef…roasted or grilled or tenderized-fully marinated then deep fried…is a MUST for me to undertake and serve at center stage for our yearly 24th fam bonding. Who am I to reject? And so let’s […]
My #1 High-End Cantonese “tara-lets”
I did say “high end”. True enough, but and although, the best Cantonese per-serve I’ve tasted. Perfect presentation flair. Simplest ingredients’ mix. Prep technology resulted to well rounded taste of the 3 offerings we ordered. “tara-lets” is a Filipino coined word meaning…let’s go. Sweetened “wasabi” breaded shrimp balls. GREAT. PERFECT. This made me consume 2 […]
3-Way “Nilagang Baka”
“3-WAY NILAGANG BAKA” (Veggies Laden Boiled Beef Flank Served 3 Ways) Almost a photocopy of my October 4, 2014 post in the old blog format, this “Nilagang Baka” is different though both utilized beef flank. Allow me to re-state prologue of the previous post. Flank and the immediately adjacent short plate are widely used cuts […]
All Lean Bottom Round Steak-My Experiment
ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT (98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS) A “non-enzyme meat tenderizer” has been requested of me to create. Hurriedly, braving the dusts, I summoned my notes from far back 70’s and a “ seasoned tenderizer” was formulated. Decided to utilize one of the leanest and toughest parts of beef cut, that […]
“GiGi” Stuffed “Ampalaya” – Baked To Almost ZERO Residual Bitterness
GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS (SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED TO ALMOST NIL RESIDUAL BITTERNESS) GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned “Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly, almost ZERO bitterness recipe. Technology and systematic prep contributed […]
Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”
ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY” (ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES) A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs I dealt with in the production floor for the past recipe issues now come to center […]
Marinade-Pumped Roasted Brisket.
MARINADE-PUMPED ROASTED BRISKET (WINE WITH HERBS & SPICES INJECTED UNTO BRISKET SLOW ROASTED FOR NEW YEAR’S EVE’s TENDEREST-JUICIEST TREAT) Been pre-occupied and tummy-filled with “Lechon Liempo” (roasted pork belly) for the past months. My fabulous and super active grandkids wanted to enjoy a different prep this time…and so…this fork tender mega juicy dish was at […]
Bacon and Fresh Oregano Leaves Topped Char-Grilled Sirloin
BACON & FRESH OREGANO LEAVES TOPPED CHAR-GRILLED SIRLOIN (CHAR-GRILLED WINE MARINATED SIRLOIN TOPPED WITH FRIED BACON) Red wine tummy filled for the last 7 nights; toasts, cheers, glass clinking and quaffing spree, pre and post wedding of my daughter, Cha, December 13, 2014 at picturesque, naturesque and fantastic Fundacion Pacita up Batanes Island, Philippines, (will […]
3-WAY Beef “Sinigang”
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, […]
Pure Beef “Longaniza”
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: […]
Italian Roasted Short Plate
ITALIAN ROASTED SHORT PLATE (ULTRA TENDER ITALIAN SPICES & HERBS BLEND RUBBED BEEF SHORT PLATE UNDER PERFECTLY-TIMED ROASTING ) Sunday, 12th October, 2014, BGC (Bonifacio Global City-Taguig), time to help daughter Cha for her coming wedding invites’ prep. Kids are dropping by, too, so I asked… ”what would you guys like I prepare”? In one […]
Nilagang “CAMTO”
NILAGANG “CAMTO” (SEASONED and VEGGIES LADEN BOILED BEEF FLANK) Flank and the immediately adjacent short plate are widely utilized cuts of beef for commercial concerns. Flesh (lean), which dominates the cut, is secondarily layered by cartilage then thin soft fat before the skin. Together with brisket, it is also usually processed into real cattle corned […]
TEXAN BBQ SAUCE DRIZZLED BEEF SAUSAGE
TEXAN BBQ SAUCE DRIZZLED ITALIAN BEEF SAUSAGE (TEXAN BBQ SAUCE TOPPED GROUND U.S. CATTLE BEEF) I always yearn of creating dish that is a “marriage” of different cultures. It gives me the pleasure of discerning and dissecting ingredients endemic to other nations while cracking my brains out how to technologically incorporate them into our own…rightly-priced […]
Himalayan Rock Salt Sprinkled Fil-Am ROULADE.
HIMALAYAN ROCK SALT SPRINKLED FIL-AM ROULADE (MY 3RD RECIPE IMPERFECTION FOR THE YEAR …BESIDES BEING PERFECTLY YUMMY) A bit of “story-telling-a-lie” prelude. Why imperfection? Of 37 years involvement with food ingredients’ blending, each time I create a new and/or innovate dish (either for our own offering or for client-restos) , all angles,…repeat …all angles are […]
The truth about “extenders” in the food we eat (2nd of 2 series). TVP (Textured Vegetable Protein) What are these?
TVP (Textured Vegetable Protein) Mix 1part TVP:3 parts water. GROUND MEAT (Pork or Beef) Combine with Hydrated TVP. Blend well unto food mixer. Will you still notice the TVP in your Sausages (hotdogs, franks, longanizas etc.), Embutidos, Burgers, The Seemingly Beef in Your Noodles, Spaghetti Meatballs etc.? TVP (Textured Vegetable Protein) (or sometimes called Textured […]
The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM
Click on the pics to bring you to BOYD International Food Traders They market all types of meat-poultry carcasses and portion cuts worldwide. What are Chicken MDM’s? (Mechanically Deboned Meat) These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh. This material is widely used worldwide for […]
A DIFFERENT BURGER.
100% PURE U.S.CATTLE BEEF BURGER PATTY (The No Extender Pure Beef Burger Rounds) Utilizing 100% ground U.S. cattle beef from either short plate, brisket or flank will give you: patties that are flavorful, bite friendly and if done right…the crispy outside indulgence to a juicy inside ending. Multitude of variations have been adopted in the […]
Señor Dante’s “COCIDO” (The evolution of Filipino meat stew)
SEÑOR DANTE’S “COCIDO” (CUBED U.S. SHORT PLATE CRUNCHILY FRIED THEN STEWED) Portuguese Cozido or Spanish Cocido, it all boils down to traditional stewed meats (pork, beef, lamb, goat or sheep) with vegetables. Variations through ages and generations defined uses for sausages, raisins, olives, bay leaves, oregano, vinegar, wine, sugar and tomato paste/sauce/puree. In the Philippines, […]
SSS (Simple Skirt Steak)
SIMPLE SKIRT STEAK (VIA OVEN TOASTER) Primarily liked for its taste rather than tender-bite friendliness, skirt steak is the boneless beef cut from the short plate. Try this easiest recipe that you’ll enjoy working on fulfilling your family’s satiety. (Taken from & hereby thanking Wikimedia Commons) Mostly utilized for fajitas, stir fries, burger patties […]
You like BEEF. But what kind of beef do you eat? Would you know?
You love beef. But do you know the type of beef you’re eating? OR, what you’re eating is NOT BEEF at all. You’ll be surprised. I. What kind of beef? Fastfood chains, restos, processed meat manufacturers, they ALL claim: “100% pure beef”. And presto! You go for it. Not knowing what type of beef you’re […]
Good Old Style TAPA (Seasoned Dried Fried Beef Strips)
GOOD OLD STYLE “TAPA” (SEASONED DRIED BEEF STRIPS) From 60’s to late 70’s, “Tapa”, a Filipino term for plain salted, dried and fried cattle beef strips, was a hit. Being sun-dried to minimum of 4 hours, it was then a bit tough to bite. Meals were known as “Tapa-Egg” (a combination of fried “Tapa”, sunny […]
Minute Steak (the cut of beef & time of its prep…”minute”)
MINUTE STEAK (The Cut of Beef & Time of Its Prep…”minute”) Itchiness from the urge for me to take a bottle or two of beer and cap the night with 4-6 shots of red wine surmounted last night. Drinks were at home and I needed something to go with them… an appetizer, meat or anything […]
(Resto Review) My expectation failed me…tremendously. Never to shell out a cent…again.
A little break from issuing out recipes, please allow me to express my feelings re this “vaunted” Wagyu serving resto. With Pangs, fetched my daughter, Cha, last Sunday where she and her Mom heard mass while I engaged in my usual weekend exercise. Breakfast at her unit or out usually follows our activity. That bright […]
Sweltering afternoon…continuation: beer or juice? (Simple Sirloin Steak)
…and my best friend won, again, but this time had to cut off some calories that I shifted to its other presentation “light” (check left of pic). Actually, quaffed the juice first then reserved the beer for my to-go-along food (for steak clashes with sweetened juice, much more melon) Attacked the left over 2 pieces […]
Fresh technologically innovated regional sausages ready for action.
When you’re a plain copycat you hit for the moon with no-brainer approaches in trying to duplicate (or at least approximate) a recipe or a concoction that had established loyal following. You wish to ride-on to the “popularity” of what you’re copying. Less expenses (this is with burning hope and fervent prayer that you hit […]
Dandan Tei (my innovation of Tantanmen Noodle Soup), the harmony of Chinese, Japanese, American & Filipino ingredients technologically infused into a single unique taste…plainly called…”satisfying”.
This is the American ingredient. Aside from honey-cured pork loin ham & bacon we produced for some food outlets, we also, in smaller volume, process some plain tasting pork loin; which are sodium nitrite & salt cured for 3 days, boiled to tenderness, frozen, sliced and packed into 1/2 & 1 kilo portions designed for […]
(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.
Real fancy way of offerings at this Teppanyaki resto. Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered, Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way. …and that completes our Christmas lunch.
Maki-“baka”…(go roast beef this time). No-sweat quick recipe.
ROASTED BEEF RIBS (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 […]
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.
