Spaghetti and Turkey Meatballs
TOTAL TIME:
1 hr 20 min
Prep:
30 min
Inactive Prep:
5 min
Cook:
45 min
YIELD:
4 to 6 servings
INGREDIENTS;
TURKEY MEATBALLS:
1/2 cup old-fashioned oats
1/4 cup milk
1/2 yellow onion, finely chopped
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grated Parmesan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 large egg
1 pound ground turkey
4 to 8 tablespoons grapeseed oil
QUICK MARINA SAUCE: (WITH AN OPTIONAL SPICY VERSION):
One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons red wine, optional (for the spicy version)
1 teaspoon red chili flakes, optional (for the spicy version)
Pinch kosher salt
1 pound spaghetti
Chopped fresh parsley, for garnish
Chopped fresh basil, for garnish
Grated Parmesan, for garnish
DIRECTIONS
For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
Pinoy Meat Lasagna
INGREDIENTS:
SAUCE:
1 28oz can of crushed tomatoes (diced tomatoes work as well if you like your sauce more chunky)
1 28oz can of spaghetti sauce
1 6oz can of tomato paste
1.5 lbs of ground beef (I like my sauce meaty but if you want less meat, you can cut this down)
1 bell pepper diced into small pieces (I used a red one, you can use red or green based on your preference)
1 large yellow onion diced into small pieces
5 cloves of garlic crushed
2 tablespoons white sugar
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons fresh parsley chopped
salt and pepper to taste
LASAGNA
1 box of lasagna noodles (about 12) – I like the no boil ones since it’s easier to handle them when they are stiff
1 egg
23 oz of ricotta cheese
1/2 teaspoon nutmeg
2 tablespoons of fresh parsley chopped
1 lb shredded mozzarella cheese
1 cup shredded Parmesan cheese
DIRECTIONS:
To make the sauce:
1. Finely chop the onions and peppers and garlic. In a large pot, saute the onion, pepper, garlic and the ground beef until the ground beef is cooked through. You want the beef to be in fine pieces. You can remove the grease if you want (I do) but it’s your choice.
2. Add into the large pot that contains the onion, peppers, garlic, and beef mixture the cans of tomatoes, sauce, and tomato paste. Stir. Then add in the sugar, basil, oregeno, parlsey and salt and pepper. Stir these seasonings into the sauce.
3. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering. I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.
To make the lasagna:
1.Soak the lasagna noodles in hot water for about 15 minutes. (it softens them up) – this is required if you use the traditional noodles. If you use the no boil, you can skip this, but find it helps soften the noodles but not too much.
2. In a large mixing bowl, combine the ricotta cheese, the nutmeg, fresh parsley and egg. Mix the ingredients together with a spoon.
The following steps will outline a 3 layer lasagna. Depending on your noodle sizes, your pan, this might be different.
3. In a 9 x13 inch baking dish, layer the bottom of your dish with some of your sauce mixture (about 2 cups) until the bottom is nicely covered. this will help prevent the noodles from sticking to the bottom of the pan.
4. Remove the noodles from the hot water bath, shaking off the excess water. Place a layer of noodles on top of the sauce base in your pan. You want to just slightly overlap the noodles. For a three layer, this should be 1/3 of your noodles.
5. Spread 1/2 of the ricotta cheese mixture over the noodles.
6. Spread some sauce over the cheese mixture
7.Sprinkle about 1/3 of your mozzarella cheese on top.
8. Layer 1/3 of your noodles again
9. Spread the remaining 1/2 of the ricotta mixture onto the noodles
10. Layer in more sauce.
11. Sprinkly 1/3 of mozzarella cheese on top
12. Layer remaining noodles on top
13. Add sauce on top – so it covers the noodles completely
14. Sprinkle the mozzarella and parmesean cheese on top.
15. Cover pan with aluminum foil
16. Bake for 25 minutes covered in preheated oven at 350 degrees.
17. Remove aluminum foil and bake for another 25 minutes uncovered or until golden brown and bubbly.
18. Let rest for about 5-10 minutes before serving.
BEEF STROGANOFF
INGREDIENTS:
3 Tbsp. olive oil, divided
1 Knorr® Beef flavor Bouillon Cube(s)
1 -lb. lean beef tenderloin
1 medium red onion
1 cup sliced mushrooms
1 Tbsp. paprika
2 cups water
1 package Knorr® Pasta Sides™ - Butter flavor
2 tsp. lemon juice
1 cup sour cream
2 Tbsp. chopped fresh parsley leaves
DIRECTIONS
Combine 1 tablespoon olive oil with Knorr® Beef flavor Bouillon Cube(s) to form a smooth paste. Rub bouillon mixture onto beef. Cut beef into 1 inch strips.
Brown beef in large nonstick skillet over high heat, in batches if necessary, about 2 minutes. Remove beef and set aside.
Heat remaining 2 tablespoons olive oil in same skillte over medium-high heat and cook onion, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mushroom and cook, stirring occasionally, until mushrooms are tender, about 3 minutes. Stir in paprika and cook 2 minutes.
Stir in water and bring to a boil. Stir in Knorr® Pasta Sides™ - Butter flavor and return to a boil. Reduce heat to low and simmer 7 minutes or until pasta is tender. Stir in beef and lemon juice; heat through. Remove from heat and stir in sour cream. Sprinkle with parsley.
JOLLY SPAGHETTI
(1 Kilo Party Recipe)
If you're planning to cook for 5-10 servings of spaghetti..follow this 1 kilo size spaghetti recipe. Share it ro everyone who loves Spaghetti for their next house party!
INGREDIENTS:
1 kilo Spaghetti Pasta
500 grams ground meat(beef or pork)
5 cups banana ketchup
5 cups Tomato sauce
½ cup Tomato Paste
1/2 cup onion (minced)
1 tablespoon Garlic (mince)
6 pieces Hotdogs (sliced)
1 tablespoon Sugar
1 1/2 cups Cheddar Cheese
3 tablespoons evaporated milk
5 cups Water
3 tablespoons Butter
Salt and pepper to taste
PROCEDURE:
1. In a large pot, pour the water in and bring to a boil.Put-in the salt and oil.Add the Spaghetti Noodles and cook until tender.Then set aside
2. Using a separate pan, saute the garlic and onions.Put the round meat and let cook for 5 minutes.Add the hotdogs and cook for 2 minutes.
3. Put-in the tomato sauce, banana catsup, tomato paste, and sugar then simmer then add some of cheese and milk continue fo simmer for 15 to 20 minutes.
4. Place the sauce on top of the cooked noodles and add some cheese.
1 box Lasagna pasta, cooked per box instruction
BOLOGNESE OR MEAT SAUCE
1 1/2 pound Ground Beef
1 1/2 pound Ground Pork
1 cup equivalent chopped Carrots
1 cup equivalent chopped Celery
1 small can Tomato Sauce
1 small can Tomato Paste
2 pieces bay leaves
1 teaspoon dried Basil Leaves
1 teaspoon Oregano
1 1/2 cup water
4 cloves Garlic, minced
1 large Onion, chopped
Salt and Pepper to taste
Cooking Oil for Sauteing
BECHAMEL/WHITE SAUCE
2 cans Evaporated Milk
1 cup Butter
1/4 teaspoon Nutmeg
2/3 cup All purpose Flour
3 cups water
1 cup Cheddar Cheese, shredded
TOPPING
1 - 2 cups Parmesan Cheese
To do the bolognese sauce: saute the garlic and onion and add the ground meat, chopped carrots and chopped celery . Cook until the meat are browned
Add tomato sauce, tomato paste, water, salt and pepper. Bring to a boil.
Turn the heat down and simmer for 15-20 minutes.
Let’s do the Bechamel sauce : Set the butter on a small deep pan and add the flour. Cook for 2-3 minutes on medium low heat.
Add the evaporated milk, water and nutmeg and mix until thick. Add the cheese.
To assemble : Spread a little meat sauce (without any meat) at the bottom of the aluminum foil pan.
Set a layer of lasagna noodles, followed by spreading sparingly of the bolognese sauce, and top with the white sauce. Sprinkle with about 2 tablespoons parmesan cheese.
Repeat the same layering process until you reach the top of the pan, or about 3-4 layers.
The top layer should be fully covered by the white sauce and parmesan cheese.
Bake on a 350 ° F pre-heated oven for 25 – 30
minutes. Serve hot.
FILIPINO STYLE BAKED MACARONI
500 grams of elbow macaroni
For the sauce:
• 500 grams of ground beef (pork or chicken will also do)
• 1 ½ cup of diced tomatoes (fresh or canned)
• ½ cup of diced green bell pepper
• ½ cup of tomato paste
• 3 tablespoons of butterbaked_macaroni_2.png
• 1 onion, diced
• 1 tablespoon of sugar
• 1 teaspoon of paprika (optional, to add more flavor and aroma)
• 1 piece beef cube (pork or chicken will also do, depending on the chosen meat)
• 1 cup of water
• A pinch of salt and pepper
Mornay sauce:
• 2 cups of fresh milk
• 1 ounce of grated parmesan cheese
• 2 ounces of grated cheddar cheese
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• ¼ teaspoon of salt
Procedures:
1. Cook elbow macaroni according to instructions set in the product package. Cut the cooking time to make sure macaroni will not be well done. (Macaroni will again be cooked during the baking process later.) Drain and set aside.
2. Start making the meat sauce by melting butter in a cooking pot.
3. Add ground beef (or pork/chicken) and cook for about 5 minutes or until it turns a little brownish.
4. Add onion, diced tomatoes, and green bell pepper. Simmer for about 3 minutes or until bell pepper gets softer.
5. Then add paprika and tomato paste. Stir and cook for about a minute. Put the beef cube and add water. Stir again until the cube gets fully dissolved. Simmer for another 20 minutes.
6. To enhance the taste, add sugar, salt, and pepper. Turn off the heat. Set aside this sauce.
7. To prepare the Mornay sauce, melt butter in a saucepan.
8. Add flour. Stir for about a minute or until flour gets yellowish.
9. Whisk in milk until the sauce gets thicker. Make it boil. Add salt and pepper and simmer for about 3 minutes. Add cheese and stir until it melts. Set this sauce aside.
10. In a baking dish, combine macaroni and meat sauce. Toss until the sauce is evenly distributed.
11. Pour the Mornay sauce over macaroni.
12. Pre-heat the oven to 350°F and bake your macaroni for about 15 minutes. Afterwards, remove it from the oven and let it cool down. Enjoy. Serves 10
I have cooked this recipe many time its good and very comforting. Love it! This Beef Pochero is straightforward. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. Try this Beef Pochero recipe and let me know what you think.Ingredients:
1 lbs boneless ribs, sirloin cut into desired pieces
1 sm can tomato sauce
1 big size potato, quartered
1 sweet potato, quartered
1 carrot, cut in chunks
1 sm head cabbage,quartered
1/4 kl chinese cabbage/pechay
3 pcs plantains/saging saba, peeled and cut
green bean, optional
chorizo/chinese sausage, optional
1 onion, minced
4 cloves garlic, minced
1/4 tsp fish sauce/patis
cooking oil
Cooking preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside.
Save the broth.
Saute the garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 mins.
Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well.
Add cabbage and parboil for 3 minutes.
Add chinese cabbage and remove from fire after 2 minutes or until the chinese cabbage is done.
Serve hot with steamed rice. Enjoy!
Beef Morcon has been a favorite dish during special occasions. I like morcon because it is delicious and all the ingredients blends well into a unified flavor that makes my palate happy. This beef morcon recipe makes use of our flank steak marinade.
Morcon is famous food in the Philippines. This dish is an elegant centrepiece to serve during special occasions. Very interesting recipe, I will try this out!
Ingredients:
1 kl beef, sliced 1/4 inch thick (3 pcs)
1/4 kl ground beef liver
200 grms sliced sausages or ham
200 grms pork fat (cut in strips)
100 grms grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)
Cooking Instructions:
Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef sausage strips, cheese strips, sliced eggs,pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!
Beef Caldereta is a Filipino Kaldereta Recipe that uses beef. Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. Caldereta can be cooked with pork, goat, beef or chicken and stewed in tomatoes but the most exotic and traditional of the kaldereta is the goat kaldereta recipe.
One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook.
My family loves Beef Kaldereta and I must say that my wife is an expert in cooking this dish. As special at it may seem, preparing something like this takes some time and patience but it is all worth the wait. I would recommend the presence of a pressure cooker though to save some time in making the meat tender.
Saute have 3 large onions (chopped) and bawang- (10 cloves, minced)
Tract that large chunks of beef shoulder, 4 pounds
Put a little 1/2 cup soy sauce, 1 large can of tomato sauce, 15 dried bay leaves and 6 cups of water
Boil until tender-
Apply 2 cans of SPREAD- LIVER (about halfway though the cooking process)
Add 1 cup green olives (pitted)
Add the potatoes cut into large pieces like in the pic.
Add the carrots, same size like potatoes
Uncover and simmer until veggies are soft and sauce is thick.
Add red and green bell pepper (cut into large pieces)
Put a little sugar and hot sauce.
Done!
I have cooked this recipe many time its good and very comforting. Love it!
Beef pochero is one of the varieties of pochero. The original pochero recipe use pork as the main ingredient and it is one of the well known Filipino dishes. Although beef pochero also use the rest of the ingredients as the original pochero, there are also variation of how the saba bananas or plantain bananas are prepared. Some recipes fry the bananas first before adding in the dish but some just throw in the raw bananas in the pot while cooking.
Beef Pochero is a Filipino Stew similar to that of “Beef Nilaga“. This dish is complimented by the sweetness of the saba banana, and a unique sour blend is brought-in by the tomato sauce. A very enticing dish that is worth craving for; beef pochero brings out the delightful taste of our Spanish influence.
This Beef Pochero is straightforward. All you have to do is have all the ingredient on hand and follow the recipe step by step. Note that aside from the tomato sauce and banana, the chorizo de Bilbao and chick peas are determine the outcome of this dish. It is recommended that you have these ingredients available. Chinese link sausages can be used as a replacement for chorizo though.
I enjoy eating pochero because of its nice taste. It is best eaten warm along with white rice. Sometimes, I add a little fish sauce dip to add a little saltiness to it.
Ingredients:
1 lbs boneless ribs, sirloin cut into desired pieces
1 sm can tomato sauce
1 big size potato, quartered
1 sweet potato, quartered
1 carrot, cut in chunks
1 sm head cabbage,quartered
1/4 kl chinese cabbage/pechay
3 pcs plantains/saging saba, peeled and cut
green bean, optional
chorizo/chinese sausage, optional
1 onion, minced
4 cloves garlic, minced
1/4 tsp fish sauce/patis
cooking oil
Cooking preparation:
In a skillet, fry the plantains and potato in 3 minutes. Set aside.
In a bowl, mash one fried plantain. Set aside.
In a stock pot, stew the beef until tender. Strain the beef and set aside.
Save the broth.
Saute the garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 mins.
Add the tomato sauce and simmer for 5 minutes.
Pour the broth and at first boil, add the potato, sweet potato, carrot and the plantains.
Let boil for 10 minutes. Add the mashed plantain and mix well.
Add cabbage and parboil for 3 minutes.
Add chinese cabbage and remove from fire after 2 minutes or until the chinese cabbage is done.
Serve hot with steamed rice. Enjoy!
For a quick but gourmet meal try this Chinese beef stir fry with carrots and broccoli, tasty and easy to prepare,Great recipe for Easy Beef and Broccoli (With Carrots). Easy dinner idea. Best of variations of this recipe.
A delicious beef stir fry recipe with purple sprouting broccoli, at 427 calories Jamie's beef stir fry is a nutritious and tasty meal.
For a quick meal, try this simple, tasty, healthy and easy to prepare beef stir fry!Coating:
2 tbs cornstarch
2 tbs water
1/2 tsp garlic powder
Main Ingredients:
1 lb beef round steak/strips
4 cup broccoli
1 sm onion
2 medium carrots, sliced
2 tbs vegetable oil
Sauce:
1/3 cup soy sauce
2 tbs brown sugar
1 tsp ground ginger
1 tbs corn starch
1/2 cup water
Procedure:
Coating: In a bowl, combine corn starch, water, and garlic powder.
Mix until smooth. Toss beef in this mixture.
Sauce: In a bowl, combine soy sauce, brown sugar. ground ginger, corn starch and water. Mix until smooth.
In a large skillet or wok over medium high heat, stir fry beef in l tbs oil until beef is browned.
Remove and keep warm.
Stir fry broccoli, carrots, and onion in the remaining oil. Add beef and sauce.
Cook about 3 minutes, continuously stirring to ensure even cooking.
Serve immediately with boiled rice. Enjoy!
Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).
If we look closely, there are differences such as the manner of cooking or preparation and ingredients used. I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem.
I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy lives.
Try this Beef Mechado Recipe.
Yield: 4 to 6 ServingsINGREDIENTS
2 pounds beef stew meat, cut into 2-inch cubes
½ pound pork fat, cut into thin strips
¼ cup oil
2 medium potatoes, peeled and quartered
2 medium carrots, peeled and cut into 2-inch cubes
1 onion, peeled and chopped
5 cloves garlic, peeled and minced
juice of 1 lemon
¼ cup soy sauce
1 cup tomato sauce
2 cups water
2 bay leaves
1 small green bell pepper, seeded and cut into cubes
1 small red bell pepper, seeded and cut into cubes
salt and pepper to taste
INSTRUCTIONS
Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned.
Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Add bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in ½ cup increments as needed.
Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste. Serve hot.
Caldereta with Cheese Magic Sauce (Party). Beef Caldereta gets an extra boost of cheesy to enliven meal time with your loved ones.
Caldereta with Cheese Magic Sauce. Beef Caldereta gets an extra boost of cheesy to enliven meal time with your loved ones.
Beef Kaldereta is a popular Filipino dish that is served during parties and holidays. It traditionally uses goat meat as the main ingredient but beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are the usual secondary ingredients used. In this recipe, beef was used and carrot, green peas and potato are added to the usual vegetables used. The beef was first marinated and then browned before being slowly cooked in a tomato sauce mixture. Liver spread was used to thicken as well as flavor the sauce.
This Beef Kaldereta dish was so good and delicious. Furthermore, the meat was so tender and full of flavor. My family and I enjoyed this wonderful dish for lunch on Sunday. We took some to a dear friend who was not feeling well lately. I was hoping this appetizing dish would cheer him up. And I am glad it did!
Ingredients4 cloves Garlic (crushed)1 pc (medium) Onion (sliced)
½ kg Beef Short Ribs (cut up)
¼ cup Liver Spread
150 grams Potato (cut into chunks)
1 pc Laurel
1 pc Siling Labuyo (sliced)
½ cup Green Peas (cooked or frozen)
1 pc (small) Red Bell Pepper (cut into strips)
1 pc (small) Green Bell Pepper (cut into strips)
1 pouch (200 grams) Del Monte
Original Style Tomato Sauce
¼ cup Del Monte
Cheese Magic Sauce
Sauté garlic, onion and beef until beef turns light brown. Add liver spread, stir then add 1½ to 2 cups water and simmer until tender.
Add tomato sauce, potato, laurel leaf, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt), ¼ teaspoon pepper and siling labuyo. Cook for 10 minutes.
Add green peas and bell peppers. Continue simmering until cooked. Add Cheese Sauce. Simmer once.
Makes 5 servings
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise.
Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
I went to a Filipino supermarket yesterday for my weekly food. In this pork dish, pieces of spareribs are braised in a sweet and tangy. Recipe have gone perfect because of marinate process & reserved liquid used to cook.
6 pounds pork or beef spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Directions:
Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
Using tongs, remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Ampalaya con Carne is simply sauteed ampalaya with beef slices, which is one of the popular ways to serve and appreciate the bitter gourd or bitter melon.
My version is different because rather than just sauteing in garlic and onion with some beef slices, I added some ingredients typically found in Chinese cooking.
I was never a fan of ampalaya growing up, but knowing that it is good for you, might as well tweak it so my kids will somehow develop an acquired taste to it.
I cut the ampalaya and put coarse salt generously(just like in pickling), set aside for at least 30 minutes to sweat its (bitter)juices. Then I rinsed off the salt with hot water.
However, if you prefer it to be 'as it is' - bitterness and all, you can skip the salting part.
I sauteed it with beef, seasoned with oyster sauce with star of anise, ginger, and a little bit of brown sugar.
Ampalaya-Con-Carne-Front. Ampalaya con Carne is a dish composed of beef strips and ampalaya – this is also known as beef with ampalaya.
1/2 kg beef sirloin
2 cups sliced bitter gourd (ampalaya)
1 medium sized onion, sliced
1 tbsp ginger, julienned
1 tbsp garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch mixed in 2 tbsp water
1 tsp ground black pepper
1/2 cup water
salt to taste
cooking oil
1. Cut and slice beef thinly.
2. Soak sliced ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain, and set aside.
3. Marinate beef with soy sauce, ground black pepper, cornstarch mixed with water and sesame oil mixture for half an hour or more.
4. Pan fry the marinated beef until it turns medium dark brown (3 minutes on each side). Set aside.
5. On a separate pan, sauté the garlic, onion, and ginger for 5 minutes or until onion is translucent.
7. Add soaked ampalaya and stir fry for 3 minutes. Then add beef and half cup water, bring to a boil and simmer for another 5 minutes or until beef is tender.
8. Season with salt and pepper to taste.
9. Transfer to a serving plate and serve immediately.
Beef Asado is a tomato based beef dish that originated from Central Luzon. This is an awesome recipe that you can prepare during ordinary.
This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes
Beef asado is a popular Filipino beef dish that are usually sold in carinderia or food courts serving Filipino dishes. It is also a simple dish to make.
250 grams tenderloin beef
1 small can (80 grams) liver spread
1 tsp black pepper
4 cloved garlic chopped
1 small onion sliced
2 mdium sized potatoes, squared
1 samll green bell pepper, sliced
1 cup tomoto sauce
2 tbsp calamansi juice extract
1/2 cup soy sauce
2 1/2 cups water
1 tbsp cooking oil
Marinate beef in a deep mixing bowl with the soy sauce, calamansi extract and black pepper mixture for at least an hour.
Heat oil in a pan and add garlic and onion. Saute until onion is soft and translucent. Add marinated beef. Mix well. Bring to a boil and add tomato sauce while stirring constantly. Add water and let boil for half an hour.
Add potato, green bell pepper and liver spread. Let boil for a few minutes until potatoes are cooked.
Adjust seasoning and turn off heat when potatoes are cooked.
Serve hot with steamed rice.
This recipe contains my go-to stir fry sauce. All I ever have to do is pick out whatever protein and vegetables I want and use this sauce to stir fry everything up and I can have a great dinner on the table in minutes. Okay…maybe not minutes…but in less than half an hour. Enjoy!
Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry
Source: Lo Huynh (4 servings)
Beef:
½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
Ingredients:
¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil
Sauce:
2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional
Directions:
1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.
BEEF WITH ASPARAGUS IN OYSTER SAUCE
1/2 tsp black peppercorns
1/2 tsp Szechuan peppercorns or green or red peppercorns
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp chicken stock or water
2 tsp cornstarch
2 tbsp vegetable oil
2 tsp minced ginger root
2 tsp minced garlic
1 small onion, sliced
12 oz (350 grams) flank steak, thinly sliced across the grain
1 lb asparagus, cut into 2-inch segments
Combine peppercorns. Coarsely grind in a pepper grinder, mortar and pestle, or by crushing with a wine bottle between two sheets of waxed paper.
In a small bowl, combine oyster sauce, soya sauce, chicken stock or water and cornstarch. Mix well until cornstarch is dissolved. Set sauce mixture aside.
In a large nonstick skillet or wok, heat 2 teaspoons oil over medium-high heat for 30 seconds.
Add ginger root, garlic and onion. Stir-fry 1 minute or until fragrant.
Add beef and cook, stirring to separate pieces, about 2 minutes.
Season with mixed peppercorns.
Add asparagus; toss to mix and cook 2 minutes.
Add sauce mixture; stir and cook until thickened
Transfer to a serving platter and serve immediately.
Serves 4.
This Filipino-Style Beef Stew is a delicious and hearty variation of traditional beef stew, but enhanced with Asian flavors.
This Beef Stew Recipe is comforting. It is simple yet all the flavors work in harmony.Beef Stew is made by simmering beef in liquid until its tender.
Mechado, Filipino beef stew, is the Philippine's version of the ubiquitous comfort food.
Beef stew is a braised beef with root vegetables such as carrots and potatoes. Perfect for cold weather like we are experiencing. Other vegetables includes are sweet peas, celery, sweet pepper and tomatoes. This dish is very similar to mechado or kaldereta and come to think of it, maybe those dishes comes from the world renowned beef stew.
1 1/2 lb. boneless beef stew meat
2 small onions, chopped
2 medium tomatoes, chopped
1/2 cup soy sauce
1/2 to 1 cup water
1 tablespoon sweet Chili Sauce
1 bay leaf
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
salt and pepper to taste
PLACE beef, onions, tomatoes, soy sauce, water, chili sauce and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover; cook for 40 minutes. Add bell peppers, carrots and potatoes; cover. Cook for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender. Adjust seasoning. Serve with hot cooked rice.
Season steak with sea salt and freshly ground black pepper and set aside. Whisk together soy sauce, worcestershire sauce, and brown sugar in a small bowl and set aside. Heat oil in a pan over high heat. Add garlic and stir fry until they begin to sizzle.
1/2 kilo beef brisket
1/3 cup soy sauce
1/4 cup water
1/2 piece beef broth cube
1 teaspoon sugar
1 tablespoon corn oil or cooking oil
2 tablespoons butter
6 to 8 cloves garlic, thinly sliced
1 small can button mushrooms, halved
1 tablespoon
Worcestershire sauce (optional)
salt and pepper to taste
parsley, chopped (optional)
1 Cut beef into bite-size cubes. Combine soy sauce, water, beef broth cube, and sugar. In a pan, put beef and pour soy sauce mixture. Bring to a boil then transfer to a slow cooker. (Don’t have a slow cooker? An ordinary cooking pot will do. Just increase the water to 1 cup.) Leave it to cook 3 to 4 hours or until tender. Strain meat. Set aside sauce.
2 In a nonstick skillet, heat corn oil and butter. Sauté garlic until brown. Add meat and mushrooms and sauté for another 2 minutes.
3 Pour in the sauce. Add Worcestershire sauce, season with salt and pepper, and garnish with chopped parsley.
Serves 4-5
This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. Although it might seem that it needs an acquired taste to enjoy this dish, I must confess that I fell in love with paklay the moment I tried it — and it became a habit to cook paklay when I have the chance.
This Paklay recipe depicts the way that I prepare the dish. I am not claiming that this is an authentic recipe, but I think that it is something that is worth your attention and effort because it is just really good.
I made sure that I made all the innards tender by boiling in water for long hours. The ginger, garlic, and onion did a great job in minimizing the gamey aroma and flavor of this dish. I also thought that the pineapple and bamboo shoots were a great addition – these added a sour flavor that blends well with the rest of the ingredients.
How do you eat paklay? As for me, I enjoy eating paklay as it is – no rice or any side dish at all. How about you?
Paklay is a Visayan meat dish, usually beef but pork is also used, and some innards (kidney, heart, liver, etc). How does it taste? It tastes similar to Bopis.
1/4 k. beef or pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste
Instructions
1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.
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