Beef Mechado

BEEF MECHADO

INGREDIENTS

·         ½ kilo beef

·         1 medium sized carrot, cubed

·         2 medium potatoes, quartered

·         2 medium sized red bell peppers, cubed

·         2 medium sized tomatoes, sliced

·         3 cloves garlic, minced

·         1 medium sized onion, sliced

·         1 tsp calamansi juice

·         1 tbsp tomato sauce

·         1 beef broth cube

·         2 tbsp soy sauce

·         Laurel leaves

·         Cooking oil

·         1 tsp sugar

·         Ground black pepper

·         Salt to taste

·         ½ cup water

PROCEDURE

1.       In a pan or wok saute garlic, onion and tomatoes.

2.       Add the beef and calamansi juice then cook for 2 minutes.

3.       Add the tomato sauce, beef cube and water.

4.       Cover and cook for about 30 minutes or until beef is tender.

5.       Add in carrots and potatoes and cook for 3 minutes.

6.       Add laurel leaves, soy sauce and red bell peppers.

7.       Cover and cook for 3 minutes.

8.       Lastly, add salt according to taste, ground black pepper and sugar, stir.

9.       Cook for another 3 minutes until done.

10.   Serve hot and Enjoy!

Watch video tutorial here:

Honey Chicken

HONEY CHICKEN

INGREDIENTS

·         2 medium sized chicken breast, cubed

Sauce Ingredients

·         ½ cup tomato ketchup

·         2 tbsp sugar

·         3 tbsp honey

·         3 tbsp water

Batter Ingredients

·         ½ cup all purpose flour

·         ½ cup cornstarch

·         1 tsp baking powder

·         ¼ tsp garlic powder

·         Salt to taste

·         Ice cold water, as needed

·         1 tsp oil

We also need

·         Toasted sesame seeds, for garnishing

·         2 cups cooking oil, for deep frying

PROCEDURES

1.       Combine all sauce ingredients and set aside.

2.       In a bowl, combine all purpose flour, cornstarch, baking powder, salt, garlic powder and water, then mix well (add more water as needed).

3.       Add 1 tsp cooking oil and mix well.

4.       Deep chicken breast pieces, coat it well.

5.       Drop it in hot oil and fry until color turns golden brown.

6.       Place cooked chicken breast on top of paper towel to drain excess oil.

7.       Pour the sauce mixture in a pan then heat it, cook for about 2 to 3 minutes while stirring constantly.

8.       Add the cooked chicken breast and coat it with the sauce while mixing.

9.       Cook for another 3 minutes.

10.   Place honey chicken in a bowl and garnish it with toasted sesame seeds on top.

11.   Serve and Enjoy!

Watch video tutorial here:

 

Lumpiang Shanghai

LUMPIANG SHANGHAI

INGREDIENTS

·         1 kg ground pork

·         1 cup green onion, chopped

·         1 pc egg

·         1 cup onion, chopped

·         1 cup carrot, chopped

·         2 tbsp garlic, chopped

·         ¼ cup soy sauce

·         1 tbsp ground black pepper

·         Lumpia wrapper

INSTRUCTIONS

1.       Mix all the ingredients with the pork

2.       Wrap the meat using the lumpia wrapper

3.       Seal the lumpia wrapper using raw egg

4.       Fry the wrapped meat making sure that all the sides are cooked right

5.       Serve with sweet and sour sauce, enjoy!

Watch video tutorial here:

 

Chicken Tinola

CHICKEN TINOLA

Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.
Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes fish for chicken, chayote instead of papaya, or with tomatoes and moringa leaves known as marungay or malunggay or kamunggay (in Cebuano), instead of pepper leaves. However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.
The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part. - Wikipedia

INGREDIENTS

·         500g chicken thighs or any chicken parts of your choice

·         1 medium size unripe papaya or sayote, cut into wedges

·         Hot pepper leaves (you can also use malungay leaves)

·         1 medium size onion, chopped

·         1 thumb ginger, sliced

·         1 tbsp garlic, minced

·         1 pc chicken cube (optional)

·         2 tbsp fish sauce

·         Whole black peppercorns

·         Cooking oil

·         2 cups water

INSTRUCTIONS

1.       Start by heating the oil, then saute the garlic

2.       Next add the onions, we’ll cook this until it get soft

3.       Thenn add the ginger and cook it for a few minutes

4.       Put in the chicken pieces and cook it for about 5 minutes

5.       Add the fish sauce

6.       Cover and cook it for a few minutes

7.       Add water then cover and simmer for about 15 minutes

8.       Put in chicken cube, then add the papaya wedges

9.       Cover and simmer for few minutes

10.   Add the hot pepper leaves

11.   Add salt and pepper to taste

12.   Serve hot and enjoy!

Watch video tutorial here: