- 2 pounds lean ground beef
- 1/4 cup olive oil
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons minced garlic
- 2 (8 ounce) cans tomato sauce
- 2 cups water
- 1/2 cup red cooking wine
- 3 tablespoons hot sauce (such as Louisiana®)
- 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground bay leaf
- 3 ounces Spanish-style olives
- 1 teaspoon salt, or to taste
- 1 small butternut squash, peeled and cut into cubes
Prep 15 m
Cook 1 h 7 m
Ready In 1 h 22 m
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Credit to: allrecipes.com
Crab & Pork Siomai
- 2 lbs ground pork
- 12 ounces crab meat
- 3 tbsp sesame oil
- 1 large egg
- 1 medium sweet onion, minced
- 1 cup minced carrots
- 1 pack won ton wrapper
- ½ teaspoon ground black pepper
- 2 tsp salt
- Cooking oil spray
- 5 cups water (for steaming)
- In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
- Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
- Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
- Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
- Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
- Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
- Pour the water into the steamer and let boil.
- Steam the crab and pork shumai for 20 to 25 minutes.
- Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
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Shrimp and Pork Siomai Recipe
Shrimp and Pork Siomai Ingredients:
- 1 teaspoon salt1 kg Lean ground Pork or 1 kg Prawn (shrimp) peeled
- 1/3 cup chopped water chestnuts or turnips (singkamas)
- 1/3 cup chopped carrots
- 2 medium or 1 large minced onion(s)
- bunch of spring onions or leeks
- 1 egg
- 5 tablespoons sesame oil
- 1 teaspoon freshly ground pepper
- 50 pcs. large or 100 pcs. small wanton or siomai wrapper
- soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable or corn oil
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/8 kilo Chillies (Siling Labuyo)
- 3 tablespoons cooking oil
- 2 cloves garlic, peeled and minced
- Mix all the ingredients for the filling in a bowl.
- Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
- Beat egg and mix with flour till free of lumps.
- Bring water, cooking oil and salt to a boil, then pour in flour.
- Remove from heat and beat until mixture forms a ball.
- Divide the dough into 1 1/4 -inch balls.
- Roll each ball on a floured board until paper thin. Set aside.
- Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.
- Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Crispy Cheddar Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the
mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges
of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until
the sauce is nice and hot. Serve over the chicken. Enjoy!
Pinoy Shawarma Rice
Oil for cooking tapa
Garlic yogurt sauce
For Beef Tapa
500 g beef sirloin, tapa cut
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
Bird’s eye chili, optional
For Cucumber Salad
1 pc cucumber, seeded, halved & sliced thinly
4 pcs tomato, seeded, sliced
1 medium white onion mince and cubed
For Garlic Yogurt Sauce
1 small tub yogurt (125ml)
1/4 tsp garlic powder
1/4 tsp minced fresh garlic
1/8 tsp salt
For Shawarma Rice
2 cups long grain rice (Jasmine or basmati)
2 cups water
1/4 cup margarine
1/2 tsp kasubha (crocus in english or dried safflower)
1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.
3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would.
4. Once cooked, fluff rice to distribute color. Set aside and keep warm.
5. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
6. Pan fry marinated tapa in oil until browned. Chop into pieces.
7. To assemble, put rice on plate, cucumber salad on the side.
8. Top minced tapa over rice.
9. Drizzle garlic yogurt sauce all over the beef & rice. You can also combine drops of hot sauce over your garlic sauce if you like it spicy.