- 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
Buko Melon Shake
250 ml buko juice
1 cup of melon, sliced into small pieces
2 scoops macapuno ice cream or macapuno strips or fresh buko strips
1 pack all purpose cream
1 cup crushed ice
1. Pour in 250ml of buko juice to a blender
2. Add in 1 cup of melon, sliced into small pieces.
3. Put in 2 scoops of macapuno ice cream.
4. Add in 1 pack all purpose cream
5. Add in a cup of ice and blend.
6. Topped with Grated strips of melon
Serve using mason jars. Enjoy!
Credit to: www.atbp.ph
Krispy Kreme Original Glazed
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
1/3 cup shortening
5 cups all−purpose flour
1. Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar
and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium
speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll
dough1/2−inch thick with floured rolling pin.
3. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat
vegetable oil in deep fryer to 350 degrees.
4. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry
until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze,
set on rack, then when slightly cooled spread chocolate glaze on top.
6. Can dip in sprinkles or other toppings after glazed if desired.
Creamy glaze or Chocolate creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a
chocolate glaze is desired)
Credit to: atbp.ph
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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