silver chopstix

Pork Sarciado in a Pretzel Bread Bowl

Posted by in Beef, Pork

After dining at Leaky Cauldron in Universal Studios and having their beef and lamb stew, I was inspired to make this dish. I wanted to make a Filipino version so I subsituted Sarciado for the stew. Sarciado in tagalog literally means sauced or any dish with a thick sauce. My sarciado is a recipe of my grandma which she passed down to me. I usually use beef to make sarciado but I didn’t have the right cut of beef in my freezer so I used pork instead. To make, saute…read more

Prime Rib Tapa

Posted by in Beef, Brunch

I served prime rib for our Christmas eve dinner and sure enough we had leftovers. So for Christmas day brunch I decided to make “tapa” from it. Tapa in tagalog is dried/cured meat which is then fried or grilled before serving. I didn’t exactly cure my meat but just quickly marinated it in a bit soy sauce, pepper and garlic powder. These are the seasonings that I use to make beef tapa. Then pan fried it in a little oil until both sides are seared and crisp at the edges….read more

Lengua (Beef Tongue) with Mushroom Gravy

Posted by in Beef, Dinner

Our local Sam’s club now carries beef tongue. It costs around 20 dollars for a 3 lb one. I consider lengua as a sort of a delicacy because of the time and effort that goes with it’s preparation. Offal or organ meats is widely used and consumed in the Philippines and most countries in Asia for that matter. This is my first attempt at making this dish. After consulting my mom and several recipes online this is what I came up with. First, rinse or wash your beef tongue really…read more

Ground Beef with Bok Choy

Posted by in Beef, Vegetable

One of the simplest and most satisfying dish you can serve your family. I must admit I made this one night because I was in a hurry. This is a what you can see on a typical Filipino dining table, some kind of meat sautéed with whatever vegetable on hand. Filipino’s like to season their food with fish sauce but I prefer soy sauce. First, saute 1 medium sized finely chopped onion cook until translucent. Then add 2 cloves of minced garlic and cook until fragrant. Add your 1 lb….read more

Meatballs with Misua Soup

Posted by in Beef

We call this Meatballs with misua, Almondigas in Tagalog. In our family, the meatballs are prepared by just mixing together your choice of ground meat with finely chopped onion, an egg and salt and pepper. These are then formed into balls and dropped into a broth that has come to a boil and misua added during the last minutes of cooking. A variation of this is when my mom would add chopped green onions to the meat mixture and place a (cooked) quail egg inside the meatball. To make this…read more

Salad Master Cheese Stuffed Meatballs

Posted by in Beef

I keep getting this video on slow cooker meatballs in my Facebook feed for several days now. I knew I wanted to make it as soon as I finished watching the tutorial. It looked so easy and I did have the basic ingredients on hand. I had to make some substitutions though. This is my version. Combine in a bowl: 1 lb ground beef, 1 pack Hot Italian sausage with casings removed (I used chicken since that is what I have), 1 tsp. salt., 1 tsp. pepper, 1 tsp. garlic…read more

Kare-Kare

Posted by in Beef, Dinner

Kare-Kare is a peanut based beef stew with a distinct orange hue. This color comes from annatto seeds which not only provides color but flavor as well. This is a dish that I rarely make because of the length of cooking time and preparation. The traditional way of cooking this, which is how my grandmother used to make it requires you to roast, grind and make a paste out of peanuts. You also also have to brown or toast uncooked rice, grind it into powder which would serve as a…read more

Hamburger Steak

Posted by in Beef, Dinner

This is my take on the Japanese style hamburger steak known as “Hambagu”. It is referred to as “Yoshoku” or western influenced cooking which dates back to the Meiji period or restoration. This is the time when Japan opened it’s doors to the western world. Part of the reforms made by the emperor was the promotion or introduction of western cuisine where meat is the main ingredient. This dish was believed to have been first served in Yokohama during the Meiji period according to wikipedia. This dish is very similar…read more

Mom’s Mapo Tofu

Posted by in Beef, Dinner

This is not an authentic recipe for mapo tofu. It’s adapted from a dish that my mom always makes when cooking tofu. First, add 1-2 tbsp. vegetable oil in a heated wok or pan. Then saute until fragrant 1 tbsp. finely chopped ginger, 2 cloves garlic finely minced and 1 small finely chopped onion. Add in 1 lb of ground beef and cook until brown. While your meat is cooking whisk in a small bowl 1/4 cup cooking sake, 2 tbsp. oyster sauce, 2 tbsp. sweet chili sauce and 1…read more

Sloppy Joes

Posted by in Beef, Dinner

Sloppy Joe is a sandwich made up of ground meat with ketchup or tomato sauce as it’s key ingredient or seasoning. I’ve been making easy and no fuss dinners lately and this clearly fits the bill. First, saute one medium size finely chopped onion and 2-3 minced garlic cloves in a little oil. Add 1.5 lb ground beef and cook until well browned. Drain off excess fat. Add 2 tbsp. tomato paste, 1/2 cup ketchup, 2 tbsp. worcestershire sauce, 2 tbsp. brown sugar, 1 tsp. ground black pepper and salt…read more