Beef Guisantes

One of the yummiest yet simple to prepare beef dish.

Ingredients:
1/2 kilo beef Sirloin ( sliced thinly)
1 (280can  green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
2 tomatoes (diced)
3/4 cup tomato sauce
3/4 cup water
salt and pepper to taste


Procedure:
1. Saute the garlic, tomato and onion then add the beef and simmer until the pinkish color is gone. Then add the water and simmer until the meat is tender.
2. Add the tomato sauce, soy sauce, salt and pepper then give a good stir and simmer until the meat is tender then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).

Kare-Kare

"Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. Vegetables, which include (but are not limited to): eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added - usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. The stew is colored with annatto(extracted from annatto seeds in oil or water), and can be thickened with toasted or plain ground rice.[1] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes as other seasonings are added at the table. Other variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare."
Learn more about kare-kare by visiting the link below.
Source:  http://en.wikipedia.org/wiki/Kare-kare

Ingredients:
1 kilo ox tail ( buntot ng baka) cut into serving pieces
1 tablespoon annato powder ( atsuete)
1 1/2 onion ( minced)
4 cloves garlic (minced)
2 pieces eggplant
4 cups stock
1 bunch string beans
1 banana heart ( cut into wedges)
3/4 1/2 cup peanut butter
salt and pepper tot aste

Procedure:
1. Put the ox tail in a deep pot and put enough water to cover, bring to a boil and simmer until tender. When tender, remove from the stock and reserve the stock to use later.
2. Saute the garlic and onion then add the atsuete powder and stir, add the stock and bring to a boil, once boiling add the banana heart and simmer for 4 minutes then add the meat, and simmer for 3 minutes.
3. Add the eggplant and string beans and simmer until half cooked, add the peanut butter, salt and pepper to taste then simmer until done.
4. Serve with sauteed shrimp paste and enjoy.

Note: You can add pechay for this recipe and 1/4 cup toasted flour for thicker gravy or sauce

Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).

Ingredients for 4 servings:
1/2 kilo beef tenderloin ( slice thinly)
1/4 cup soy sauce
1/4 cup vinegar
1/4 teaspoon ground pepper
3 cloves garlic ( minced)

Procedure:
1. Combine all the ingredients and mix well then dry under the sun.

3. When it's dried it's ready to be fried.

4. Fry until done then serve it hot. You can top it with toasted garlic.

Lemon Grass Meat Lollipop

A fragrant ground meat dish that is so delicious, aromatic in every bite.

Ingredients:
1/2 kilo ground beef
1 big onion ( chopped)
1 big potato ( diced)
1 big carrot ( diced)
1 small bell pepper ( diced)
1 cup flour
2 eggs beaten ( seperate each)
1 cup bread crumps
salt and pepper to taste
7 lemon grass stalks ( tanglad) ( washed properly) cut in the middle and pounded a bit.

Lemon grass stalks, pounded and cut in the middle for a nice aroma

Procedure:
1. Combine the meat, carrot, potato, bell pepper, onion, 1 egg, flour, salt and pepper, mix well, then divide into 6 or 7 portions then put in lemon grass stalk, pressed well to make a strong hold.

 2. Dip in a beaten egg, then coat with bread crumbs.

3. Deep fry until golden brown then serve it hot.

Note: Fry over medium heat to ensure that the inner part is evenly cooked.

lemon grass

Beef Pares

Pares means pair, that's why this popular beef dish is always serve with either steamed or garlic rice and extra broth, that is the pares (pair) for this.

 Ingredients for 4 servings:
1/2 kilo beef brisket
7 cups water
1/4 cup soy sauce ( add if needed)
1/2 teaspoon black pepper
1/4 cup sugar
1 tablespoon minced ginger
1 minced onion
2 cloves garlic (minced)
3 cups broth ( add if needed)
2 pieces star anise
2 teaspoon corn starch dissolved in 1/4 cup water

Procedure:
1. Put the water and the beef in a pot then boil it for 2 hours or until really tender, if pressure cooker is available you can boil it for 30 minutes. When it is tender remove the beef, set aside and reserve the broth.
2.Saute ginger, garlic and onion then add the beef , soy sauce, black pepper and sugar then stir well and simmer for 3 minutes.
3. Add 4 cups of beef broth, anise and salt to taste, then bring to a boil and let simmer for 5 minutes.
4. Add the cornstarch mixture while stirring to avoid it from forming lumps, then simmer until it thickens and turn off the heat.
5. Serve it with rice and extra beef broth, enjoy!

Mely's Kitchen Beef Caldereta

Creamy and delicious caldereta prepared with love from my kitchen :-).

Ingredients:
1/2 kilo beef tenderloin ( but you can use any part that you like)
2 potatoes
1 carrot
1 onion
3 cloves garlic
2 big tomatoes
1 cup tomato sauce
1 cup sliced chorizo
bell pepper
1/2 cup Nestle cream
2 cups water
Salt and pepper to taste

Procedure:
1. Saute the garlic onion and tomatoes then add the beef, allow to simmer until the pinkish color of the meat is gone.

2. Add the tomato sauce then simmer for a minute, add the water and simmer until the meat is tender.( Add water if necessary)
3. Add the carrots and potatoes then stir and simmer until half cooked.
4. Add the salt, pepper, pineapple and chorizo then simmer for few minutes to enhance the flavor.
5. Add the bell pepper and Nestle cream then simmer until done, add salt and pepper to taste, simmer and turn off the heat.
6. Top with hard boiled egg before serving. Enjoy!