Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
2 tsp. salt
Procedure:
Heat cooking oil in a pan.
Saute the garlic and onion.
Put-in the beef and saute for about 3 minutes or until color turns light brown
Add the tomato sauce and water then simmer until the meat is tender. Add water as needed
Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates
Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)
Place in a serving plate then serve hot with rice.
Beef Mechado
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Adobong Pusit
Ingredients:
2 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
Procedure:
Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
Add the squid and wait for the liquid to re-boil.
Simmer for 5 minutes.
Turn off the heat then separate the squid from the liquid.
Set aside.
Pour-in cooking oil on a separate wok of cooking pot then apply heat.
When the oil is hot enough, sauté the garlic, onions, and tomatoes.
Put-in the squid then cook for a few seconds.
Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back.
Bring to a boil and simmer for 3 minutes.
Add the ink, salt, ground black pepper, and sugar then stir.
Simmer for 3 minutes.
Transfer to a serving bowl then serve.
Add the squid and wait for the liquid to re-boil.
Simmer for 5 minutes.
Turn off the heat then separate the squid from the liquid.
Set aside.
Pour-in cooking oil on a separate wok of cooking pot then apply heat.
When the oil is hot enough, sauté the garlic, onions, and tomatoes.
Put-in the squid then cook for a few seconds.
Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back.
Bring to a boil and simmer for 3 minutes.
Add the ink, salt, ground black pepper, and sugar then stir.
Simmer for 3 minutes.
Transfer to a serving bowl then serve.
Beef Hash
Ingredients:
1 lbs lean ground beef
1/2 cup chopped Onion
1/2 cup chopped Onion
1/3 cup chopped Green Bell Pepper
2 pcs chopped Tomatoes
2 cups cooked rice
1 tbsp chili sauce
3/4 tsp Salt
1/8 tsp Pepper
1/2 cup shredded American or mild Cheddar Cheese
2 cups cooked rice
1 tbsp chili sauce
3/4 tsp Salt
1/8 tsp Pepper
1/2 cup shredded American or mild Cheddar Cheese
Procedure:
In a large skillet over medium heat, cook ground beef, onion and green pepper until ground beef is brown and onion is tender.
Drain of excess fat.
Stir in tomatoes, rice, chili sauce, salt and pepper.
Reduce heat, cover and simmer for 10 minutes.
Sprinkle cheese and cook for a few minutse until cheese melts.
Stir in tomatoes, rice, chili sauce, salt and pepper.
Reduce heat, cover and simmer for 10 minutes.
Sprinkle cheese and cook for a few minutse until cheese melts.
Serve hot.
Ginisang Ampalaya
Ingredients:
1 Big Bitter Gourd (Ampalaya), sliced thinly
1 pc Onion, chopped
2 pcs Tomatoes, chopped
3 cloves Garlic, crushed
2 pcs. Egg, beaten
½ tbsp salt
½ tbsp vetsin
100 grams Shrimps, medium size (shelled)
½ cup Water
2 tbsp Oil
salt
salt
Procedure:
Crush the heads of the shrimps and squeeze in water
In a cooking pan, heat oil.
Saute garlic, onion, tomatoes and shrimp.
Saute garlic, onion, tomatoes and shrimp.
Wash ampalaya and put in the pan.
Pour the juice of the crushed shrmp heads on the pan.
Simmer for 10 minutes.
Pour the egg.
Add vetsin and salt to taste.
Simmer for 3 minutes.
Simmer for 10 minutes.
Pour the egg.
Add vetsin and salt to taste.
Simmer for 3 minutes.
Apritadang Manok
Ingredients:
<!--[endif]-->½ Kilo Chicken, cut in medium size
1 tbsp garlic, minced
1 pc Onion, chopped
1 pc Potato, quartered
1 pc Carrot, medium
1 pc. red bell pepper, medium
2 tbsp soy sauce
½ tsp pepper, crushed
½ tsp vetsin
½ cup of tomato sauce
3 tbsp cooking oil
1 cup Water
Procedure:
In a cooking pot, or wok, heat oil.
Saute garlic, onion and red bell pepper.
Add chicken and slightly brown.
Pour water, soy sauce and tomato sauce.
Bring to boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add the potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add salt , pepper and vetsin to taste.
Simmer for a few minutes.
Served hot with steamed rice.
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