Pinoy Food | Free Filipino Food Recipes » Beef

Carpaccio of Beef Tenderloin with Sesame and Ginger dressing

noemi — Sun, 18 Jul 2010 00:56:02 +0000

Dear readers,

What I love about attending the Singapore Food Festival (July 16 till July 24, 2010) are the cooking demonstrations by the chefs. Not just your ordinary chefs, mind you. Mandarin Oriental Singapore hosted a cooking demo with celebrity chef Eric Teo. He is so funny as he interjects wit and humor every now and then to the demonstration. We were so honored with his presence because he is the president of the Singapore Chefs Association. Here is a simple recipe that you can even cook and the taste is so distinctly Asian that you will just love it. Sesame oil is an ingredient I often use in my Asian cooking.

Ingredients:

2 x100 grams. beef tenderloin fillet, season with salt and pepper
100 grams spring onions sliced
100 grams corn oil for cooking
100 grams sesame oil
30 grams sliced ginger
30 grams sesame seeds toasted
50 ml kikoman
100 grams water
50 grams honey

Braised daikon as base (Daikon is a long white radish: a long sweet white radish used in Asian cuisines. )

1. To prepare sesame dressing , place the honey, kikoman, sugar in large mixing bowl.Mix well and add water to dilute. Add in sesame oil and seed to engance the flavor.

2. To prepare braised daikon: make a dashi stock and poach the daikon till soft. Remove and set to cool. Slice into a a long rectangular shape

3. To prepare the beef, heat up a sauted pan over high heat, add a little corn oil and place the beef on the hot pan.

Sear each side (high heat) for about 30 seconds and set aside to rest.

In the same pan, add the spring onion and saute quickly with a little sesame dressing , then remove.

4. Slice the beef tenderloin into julienne slices and arrange in serving dish. Pour the sesame dressing over the beef slices . Garnish with green onions

Serves 4.

Thank you Eric Teo for the recipe and Mandarin Oriental Singapore for the cooking demo.——————

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Paella, Filipino Style

noemi — Wed, 30 Dec 2009 13:25:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

——————

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Lasagna with Bechamel Sauce

noemi — Mon, 09 Nov 2009 17:32:19 +0000

Dear readers,

Let’s make the Bechamel sauce first:

Ingredients

3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cooking the Bechamel Sauce

1. Melt butter in a pan.

2. Blend in flour until bubbly.

3. Gradually stir in evaporated milk

4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.

5. Season with salt, pepper, and nutmeg

6. Set aside.

Now the Tomato Meat sauce

Ingredients

1 box lasagna pasta (500 grams)
3/4 kilo ground beef
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1/4 teaspoon nutmeg
1/3 teaspoon oregano
1 teaspoon salt
4 tablespoon basil leaves, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping

To cook the Tomato Meat sauce

1. Heat olive oil and butter.

2. Brown the garlic, add the onions and cook until soft.

3. Put in the ground beef, wine, and spice

4. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture.

5. Simmer gently until thick. A little flour may be needed to thicken the suace.

6. Set aside.

Prepare the pasta

1. Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”

2. Plunge in cold water.

3. Dry on Towel. Set aside.

Arrange in the pyrex dish

1. Grease a rectangular dish (around 10 inches x 7inches) with butter.

2. Pour 1/3 of bechamel sauce.

3. Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.

4. Repeat number 3. End with bechamel sauce on the top layer.

5. Sprinkle with mozzarella cheese.

6. Bake 350 F until golden brown.

7. Let stand 5 to 10 minutes to set.
——————

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Beef Tapa Recipe

noemi — Fri, 28 Aug 2009 10:07:51 +0000

Dear readers,

1 kilo beef sirloin, thinly sliced, cut into long strips
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
2 teaspoon minced garlic (adding more the better)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar

1. Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.
4. Store in freezer for 24 hours before cooking.

I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender. Others like their tapa as hard as rock or rubbery but I prefer mine tender to the bite.

——————

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Canned Corned Beef Recipes

noemi — Tue, 14 Jul 2009 16:19:30 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Recipes today will be different. I attended an event organized by Argentina Corned Beef, the “Canned Cuisine Chef’s Series” which aims to inspire kitchen creativity by bringing culinary experts and have them share their own corned beef recipe creations to consumers. Like most of you, I only prepare corned beef as “ginisang corned beef” or with diced potatoes. I don’t normally offer canned goods to my family as daily fare but I do indulge every now and then. Just remember that high salt diet is not good for the kidneys and to always drink lots of water. I will share 6 recipes especially to my readers who choose to eat canned corned beef as a viand.

With a little kitchen savvy and a taste for reinvention, anyone can come up with unique corned beef dishes or meals that the whole family will find healthy and deliciously enjoyable. Showcasing the versatility of corned beef were Chef Eugene Raymundo of Five Cows Ice Cream Bar and Restaurant, Chef Sam de Leoz Jr. of the UST-Institute of Tourism and Hospitality Management and Chef Mia Carla Yan of the Heny Sison Culinary School and Magsaysay Institute of Hospitality and Culinary Arts. Each chef presented their own recipes of an everyday meal and a “Weekend Couture Cuisine” dish with corned beef as the main ingredient.

Chef Mia presented her Argentina Corned Beef Frittata and tummy-filling Easy Argentina Shepherd’s Pie/ Cottage Pie.

Easy Argentina Shepherd’s Pie/ Cottage Pie

Ingredients:

1 kilo potatoes (3 big ones)

8 tablespoons butter
1 medium onion – chopped
1 cup mixed vegetables – diced carrots, corn, peas
2-175g cans Argentina Corned Beef
1 teaspoon Worcestershire sauce
1/2 cup beef broth
Salt, pepper, other seasonings of choice

Procedure:

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter. Add in vegetables and Argentina Corned Beef. Sauté for a few minutes.
4. Add Worcestershire sauce and beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place corned beef and vegetables in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 400ºF oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Makes 5 to 6 servings

———-

ARGENTINA CORNED BEEF RED CURRY

Ingredients:

1 tablespoon cooking oil
2 teaspoons shallots
2 teaspoons garlic
3/4 cup (120g) red cherry tomatoes
1-175g can Argentina Corned Beef
2 tablespoons (30g) red curry paste
1/2 teaspoon Thai fish sauce (nam pla)
1/4 cup water
2-3 tablespoons heavy cream
2 teaspoons chopped spring onions
2 teaspoon chopped fresh coriander

3-4 cups steamed rice
1/2 cup blanched broccoli and carrots

Procedure:

1. Heat oil in a sauté pan. Sauté shallots, garlic, tomatoes, Argentina Corned Beef and red curry paste.
2. Add water and simmer over medium to high heat until almost dry, about 3 to 5 minutes.
3. Season with fish sauce and stir in cream until the desired consistency in sauce is achieved.
4. Stir in spring onions and coriander before removing from heat.
5. Serve with steamed rice and vegetables on the side.

Makes 3-4 servings

————

2. Chef Sam’s breakfast heavyweight Farmer’s Lattice Omelet Corned Beef Wasabe, on the other hand, made the audience want to look forward to breakfast everyday. While the audience enjoyed the light, healthy goodness of his Rosti and Apple Stack Corned Beef with Apple Vinaigrette Dressing.

FARMER’S LATTICE OMELET WITH ARGENTINA CORNED BEEF

LATTICE OMELET:

Ingredients:

3 large eggs – beaten
1/4 cup fresh milk
Salt and pepper to taste
Pinch of nutmeg
Olive oil
1 tablespoon unsalted butter

GARNISH
Asparagus spears, blanched in stock
Caramelized onions

Procedure:

1. Combine eggs with milk and whisk with a wire whisk until frothy.
2. Season egg mixture with salt, pepper, and nutmeg.
3. Place egg mixture in a squeeze bottle.
4. Heat oil and butter in a small non-stick sauté pan. Drizzle the egg mixture to for a lattice pattern and cook until done.
5. Carefully peel off egg lattice and wrap around corned beef mixture.

SAUTEED CORNED BEEF:

Ingredients:

Olive oil
1/4 cup (60g) white onions, brunoise
2 clove garlic, mince
2-175g Argentina Corned Beef
Red wine for deglazing
1 tablespoon wasabe paste
Freshly ground black peppercorns

Procedure:

1. Heat the oil in a sauté pan and sauté onion, and garlic until aromatic.
2. Stir in the corned beef and mix well. Deglaze with red wine and simmer for a few minutes.
3. Mix in the wasabe paste to the corned beef mixture and season with freshly ground black peppercorns.

SAUCE CHORON for the Omelet

Ingredients:

Reduction:
1 tablespoon chopped shallots
1/2 teaspoon fresh-cracked whole black peppercorns
1 tablespoon dried tarragon leaves
1/3 cup (90ml) tarragon vinegar
1/3 cup (90ml) dry white wine

1/2 cup water
6 egg yolks
1 ½ cups clarified butter, warm
2 tablespoons dried tarragon leaves
1 teaspoon tomato paste
1/2 teaspoon salt, to taste

Procedure:

1. Combine the shallots, peppercorns, dried tarragon, vinegar and wine. Reduce to until nearly dry.
2. Add the water to the reduction; strain, if desired. Combine the reduction and the egg yolks in a stainless steel bowl. Whip over a bain-marie until the yolks form ribbons and triple in volume. They should be light but firm.
3. Add the clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles.
4. Add the chopped tarragon and tomato paste; adjust the seasoning to taste with salt.

Makes 2 ½ cups sauce.

————-

APPLE STACK CORNED BEEF W/ APPLE VINAIGRETTE DRESSING

Ingredients:

RUSSIAN DRESSING
1 ¼ cups mayonnaise
1/3 cup chilli sauce
4 teaspoons prepared horseradish
2 tablespoons minced onions, blanched
3/4 teaspoon Worcestershire sauce
Salt, as needed
Ground black pepper, as needed

1 lb 4 oz/567g thinly sliced Swiss cheese
3 -175g Argentina Corned Beef – sautéed with onions and garlic
2 cups sauerkraut
2 cups French fries
1 large white onion, peeled, fine rondelle

FOR ASSEMBLY:
2 green rondelle apples, ¼ in/6 mm thick (using a mandoline)
Juice of half a lemon

APPLE VINAGRETTE:
3 tablespoons apple juice
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
8 tablespoons extra virgin olive oil (EVOO)

Procedure:

1. To prepare the Russian dressing, mix together the mayonnaise, chilli sauce, horseradish, onions, and Worcestershire sauce. Season with salt and pepper.
2. For each sandwich, layer 1 slice of the cheese, 1 tablespoon of Russian dressing, 2 tablespoons of corned beef, French fries, 2 tablespoons sauerkraut and onion rings, on 1 slice of apple. Top with another 2 tablespoons of corned beef, 1 tablespoon of Russian dressing, and a second slice of cheese. Top with an apple slice.
3. Repeat procedure until you reach 3 layers. Finish with corned beef filling on top.
4. For the Apple Vinaigrette: Mix the apple juice, cider vinegar and Dijon mustard to a paste in a mixing bowl. Slowly whisk in the EVOO with a wire whisk until an emulsion forms.

———-

3. Chef Eugene’s attractively colorful Flamenco Maki intrigued guests’ taste buds for its sweetish-salty flavor; while his chewy Argentina Cheese & Mushroom Penne recipe reinvented pasta to suit the Filipino taste.

Maki de Buenos Aires/Flamenco Maki

Ingredients:

1 recipe sushi rice
1 recipe maki filling
1/2 cup shoestring potato chips (piknik original flavor)
2 medium ripe saba, cut into 8 strips each and fried
6 large eggs, scrambled and cooked in a pan to make 4 thin
sheets
4 sheets nori, cut into halves
1 recipe chimichuri

serves 8

Procedure:
Place half nori on a bamboo mat and flatten about 1/2 cup of sushi rice. Place a sheet of egg over rice and place about 3 tbsp corned beef, potato sticks and 2 sticks of banana. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces. Serve with chimichuri on the side or top each slice with 1/2 teaspoon of the sauce.

Sushi Rice
3 cups Japanese (sushi) rice, washed twice and drained
3 1/4 cups water

7 tablespoons rice vinegar
1 tablespoon mirin
3 tablespoons sugar

Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.
In a bowl, blend vinegar, mirin and sugar and set aside until ready for use.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any reaction with rice vinegar. It’s best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

Maki Filling
1 tablespoon corn oil
1/4 teaspoon paprika
1/3 cup minced onions
2 tablespoons minced garlic
1/2 teaspoon chili flakes
2 tablespoons minced parsley
2 175g Argentina Corned Beef
3 tablespoons red wine
pinch pepper

Procedure:
Heat oil in a pan. Sauté garlic, onions, chili flakes and paprika. Add in corned beef ,wine and pepper and cook for a few minutes until almost dry. Set aside.

Chimichuri

1/2 cup chopped parsley
4 teaspoons minced garlic
1/4 cup extra virgin olive oil
2 tablespoons wine vinegar
zest of 1 lemon
1 lemon, juice extracted
1/2 teaspoon salt
pinch cayenne pepper
pinch pepper

Procedure:
Blend all ingredients well and season to taste.

———-

Argentina Cheese & Mushroom Penne

400 grams penne, cooked according to package directions

2 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup chopped onions
3 tablespoons minced garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
pinch chili flakes
100 grams chopped oyster mushrooms or quartered fresh button
mushrooms
2 175g Argentina Corned Beef
3 tablespoons flour
1/2 cup cream cheese spread
1 tablespoon parmesan cheese
1 cup heavy cream
2/3 cup beef stock
salt and pepper to taste

Procedure:
Sauté garlic, onions, chili flakes and herbs in oil and butter. Add in mushrooms and cook for a few minutes. Add in corned beef and flour until heated through. Blend in cheeses, cream and stock and bring to a boil. Season to taste with salt and pepper and simmer for 2 minutes. Toss in pasta. Serve immediately and top with chopped parsley and parmesan cheese if desired.

Serves 6

——–

Argentina Corned Beef claims that their canned corned beef are fortified with Zinc and Iron. Zinc helps kids grow taller and strengthens their immune system, while Iron promotes brain development and good memory. Together, Zinc and Iron promote kids’ physical and mental development.

So there you have six recipes that you might one day need when you are sick and tired of preparing just plain Sautéed corned beef with onions or potatoes.——————

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Beef Mechado Recipe

noemi — Thu, 11 Jun 2009 16:50:45 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I already posted a Beef Mechado recipe but that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just like my beef to have that tomato goodness in it. However, you can choose to remove the tomato. So here is the beef mechado recipe.

Ingredients

1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan
4 calamansi (Squeeze the juice and set aside)
5 Tablespoons soy sauce
2 tomatoes cubed (optional)
1/4 cup tomato sauce (optional)
1 large onion, sliced
5 cloves garlic, crushed
4 tablespoons sherry
1 1/2 cups water
Salt to taste
1 teaspoon peppercorns
1 small bay leaf
3 tablespoons all purpose flour (toasted)
2 tablespoons butter
2 potatoes, quartered

Olive Oil

Directions

1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact.

2. The following day, brown the beef in olive oil. Add diced tomatoes until tomatoes are tender.

3. Add bay leaf, onion, garlic, sherry, water, salt, peppercorns. Simmer until tender. (I usually use pressure cooker)

4. Remove the meat from the pan.

5. Slice beef and strain the sauce.

6. Thicken the sauce with tomato sauce, toasted flour and butter.

7. Add back the beef to the sauce and add potatoes.

8. Simmer until tender.

Like I said, you can remove the tomatoes and tomato sauce if you want a non-tomato mechado version. It’s just a personal preference that I add tomatoes.——————

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Arroz a la Cubana

noemi — Sun, 07 Jun 2009 10:58:23 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Wikipedia says that Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with anything that contains “saba” so here is a simple recipe I want to share with you.

1/2 cup ground pork
1/2 cup ground beef
1/4 cup raisins
2 cloves garlic
1/4 cup onion , sliced
1/3 cup tomatoes, sliced
4 saba bananas
salt and pepper to taste
cooked rice
eggs

1. Saute garlic in oil. Add onions, tomatoes, and when soft, add the ground pork and ground beef.

2. Cook covered until meats are done.

3. Add raisins and cook a while longer. Season to taste.

4. Peel bananas and slice lengthwise. Fry in a little cooking oil.

5. Arrange hot rice on individual platters and spoon meat mixture on top.

6. Arrange fried bananas around rice. Just before serving, fry eggs and top dish with one egg.——————

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Korean Beef Stew

noemi — Wed, 06 May 2009 01:15:46 +0000

Dear readers,

Korean Beef Stew

1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed

1 cup green onions, sliced
salt
pepper
5 pieces red sili finely chopped

A. Preparation
Combine the first 8 ingredients
Marinate beef overnight

B. Cooking

4tbsp oil
water

1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.

View more photos of Kimchi Korean Beef Stew——————

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Beef Stroganoff

noemi — Mon, 27 Apr 2009 04:03:08 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I first learned to cook after college. Remember I baked first before I actually cooked. One of the first recipes that I cooked was Beef Stroganoff. Despite being a newbie in cooking, the dish came out really well. Beef stroganoff is actually a Russian dish with sautéed pieces of beef served in a sauce with sour cream. It tastes best with pasta noodles or even just plain bread. It became popular in other countries and of course the Philippines. For those first-time cooks, try this out.

Ingredients

1/2 kilo beef Tenderloin, cut into 3 x 1.2 inch slices
1/2 cup flour
2 tablespoons butter
2 teaspoons chopped garlic
1/2 cup chopped onion
1/2 cup mushrooms, sliced
1/2 cup mushroom juice from the mushrooms
1 cup sour cream ( substitute with 1 cup evaporated milk and 1 tablespoon calamansi juice or vinegar. Let stand until curdled)
1 teaspoon tomato paste
1/2 teaspoon hot sauce
1/4 teaspoon refined salt
1/4 teaspoon black pepper
1/4 cup grated cheddar cheese or gruyere cheese (optional)

Directions

1. Coat the beef strips with flour. Brown very quickly in hot butter. Remove beef or move to one side of the pan.

2. Saute onion, garlic, onion and mushrooms. Stir mixture for a few minutes.

3. Add mushroom juice, sour cream, tomato paste, hot sauce, salt and pepper.

4. Combine the beef with mixture from number 3.

5. Simmer for 25 minutes or until tender.

6. Sprinkle with grated cheese and continue browning if desired.

——————

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Chili Con Carne

noemi — Mon, 20 Apr 2009 13:35:17 +0000

Dear readers,

Chili Con Carne is one of the comfort foods that I remember in my childhood days. I remember placing chili con carne over rice enjoying the right amount of spicy flavors. It’s an all-time favorite food with my children. My kids are different. They also eat it with rice but add grated cheddar cheese on the top of the chili con carne. I know there are variations of Chili con Carne.

Chili con carne (often known simply as chili) is a spicy stew-like dish. The essential ingredients are chili peppers and meat. Variations, either geographic or by personal preference, often include tomatoes, onions, garlic, cumin, beans, and other ingredients. The name “chili con carne” is a slight corruption of the Spanish chile con carne, which means peppers with meat.

There are indeed many variations and I prefer to have more of the beef than beans. I also like to add tomato paste which some believe shouldn’t be in the recipe. Here is my recipe.

Ingredients

1/2 kilo lean ground beef
400 grams red kidney bean
2 Tablespoons olive oil
6 cloves garlic
1 onions, chopped

1/2 cup Tomato paste
1-2 cups water
2 teaspoons Chili Powder
1/2 teaspoon Paprika
4 pieces siling labuyo
Salt to taste
1/4 teaspoon black pepper
7 leaves of Cilantro (optional)

Procedure

1. Soak red kidney beans overnight. The next day, cook with a pressure cooker for 30 to 45 minutes until beans are tender. Set aside.

2. Saute garlic till brown. Add onions until soft. Cook the beef until the water from the beef dries up and beef is slightly brown.

3. Add the remaining ingredients (spices, water and tomato paste) to the beef. The mixture should be a bit stewy.

4. Add the tender beans to the beef mixture until you attain the right consistency as shown on the photo above. Mix Cilantro (optional but I think Mexican dishes taste great with Cilantro).

5. Serve with hot white rice and top chili with grated cheddar cheese——————

You might also want to visit my daughter’s ukay-ukay store at ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

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