What do we do with leftovers from Christmas dinner? Most especially scrap ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.

Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.

Ingredients

1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated

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Posted: November 20th, 2009 under Noche Buena, chicken.
Comments: 3

Nothing beats eating tapa for breakfast. With garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. My beef tapa recipe is a mixture of pepper and sweetness the way I like my lean and tasty beef tapa to be. Remember to marinate overnight (two days for better absorption) so that the seasonings seep well into the beef slices.

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Posted: August 28th, 2009 under Beef, Recipes.
Comments: 8

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

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Posted: June 12th, 2009 under Beef, Recipes.
Comments: 1

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)

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Posted: April 27th, 2009 under Beef, Recipes.
Comments: none

Beef tapa for breakfast is my all time favorite Filipino breakfast. Served with garlic rice, sunny-side up egg and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I’ve developed my own recipe because it was getting more and more expensive to buy the pre-mixed tapa.

Here is my recipe which I have featured before but made it even tastier.

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Posted: April 3rd, 2009 under breakfast.
Comments: 3

Tapsilog as we know it was coined from the word Tapa (salt-cured beef ), sinangag (fried garlic rice) , Itlog (fried egg). Filipinos are so creative when labelling their dishes. My favorite tapsilog is the one served at Rodic’s Diner at the Shopping Center inside the UP Diliman campus. Tapsilog wasn’t the trend during my seventies UP days but Rodic’s Diner brought a respite to famished UP students who were bored eating the dorm’s unplalatable University Food Service (UFS).

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Posted: January 8th, 2008 under Filipino Restaurants, Restaurant and Eating Places.
Comments: 6

MARIO’S Quezon City, one of Metro Manila’s most respected restaurants, offers a wide selection of delicious breakfast staples. To further enhance one’s dining experience, Mario’s is now powered with Wi-Fi, granting diners access to information and entertainment online.

Visitors can look forward to signature breakfasts like Mario’s Grand Slam, a popular breakfast composed of two eggs, lean bacon, fresh country sausage and light, fluffy pancakes served with butter and maple syrup. Also, a Millennium Platter, which is a combination of any two of the following: Danggit, Daing na Bangus and Chicken-Pork Adobo or Vigan Longganisa, served with garlic rice and grilled tomato.

Batangas Beef
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Posted: December 2nd, 2007 under Filipino Food, Filipino Restaurants, Press Release, Restaurant and Eating Places.
Comments: 1