Picadillo Recipe

Picadillo

Picadillo

Ingredients

Picadillo Soup

  • 1small onion, peeled and chopped
  • 2cloves garlic, peeled and minced
  • 2medium potatoes, peeled and cubed
  • salt and pepper to taste
  • 1tablespoon canola oil
  • 1pound ground beef
  • 3large Roma tomatoes, chopped
  • 1tablespoon fish sauce
  • 2cups water or beef broth

Picadillo Stew

  • 1tablespoon fish sauce
  • 1cup tomato sauce
  • 1/2cup crushed tomatoes
  • 1tablespoon canola oil
  • 1onion, peeled and chopped
  • 2cloves garlic, peeled and minced
  • 1 1/2pounds ground beef
  • 1/2cup water or beef broth
  • 2medium potatoes, peeled and cubed
  • 2medium carrots, peeled and cubed
  • 2tablespoons raisins
  • salt and pepper to taste

Instructions

Picadillo Soup Version

  1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
  2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
  3. Add fish sauce and cook for about 1 to 2 minutes.
  4. Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
  5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
  6. Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

  1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
  2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
  3. Add fish sauce and cook for about 1 to 2 minutes.
  4. Add tomato sauce and crushed tomatoes.
  5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
  6. Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.
  7. Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.
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Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients
  • 3 lbs. beef shank
Ingredients for boiling
  • 6 cups water
  • 1 yellow onion, wedged
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt

Ingredients for sauteeing
  • 4 to 5 pieces star anise
  • 3 tablespoons cooking oil
  • 4 tablespoons soy sauce
  • 3 cups garlic fried rice.
  • 1 yellow onion, minced
  • 4 cloves garlic, crushed
  • 1 thumb ginger, minced
  • 4 tablespoons brown sugar

Instructions
  1. Pour water into a pressure cooker. Let boil,
  2. Add wedged onion, ground black pepper, and salt.
  3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
  4. Remove the beef shank. Set the beef stock aside.
  5. In a clean pot, heat oil.
  6. Saute garlic, onion, and ginger.
  7. Add the boiled beef shank. Cook for 1 minute.
  8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
  9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
  10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
  11. Add salt and ground black pepper to taste.
  12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

 

Beefy Cabbage Rolls Recipe

Beefy Cabbage Rolls

Beefy Cabbage Rolls

Lazada Philippines

Ingredients
  • For the Filling:
  • 8-10 cabbage leaves
  • 1 lb of lean ground beef
  • 1 tsp of salt
  • 1½ tsp of pepper
  • ½ medium onion, finely chopped
  • 1 cup of rice
  • ½ cup of milk
  • 2 cloves of garlic crushed
  • 1 beaten egg
  • cheese of your choice for toppings
  • For the Sauce:
  • 1 8 oz can of tomato sauce
  • 1 tbsp of brown sugar
  • 2 tbsp of ketchup
  • 1 tsp of Worcestershire sauce
  • ½ tsp of lemon juice

Lazada Philippines

Instructions
  1. Boil a large pot of salted water.
  2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
  3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until it’s well combined.
  4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely.
  5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
  6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rollsin, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
  7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your beefy cabbage rolls!

 

Lemon Cheesecake Pudding Dessert Recipe

Lemon Cheesecake Pudding Dessert

Lemon Cheesecake Pudding Dessert

Ingredients
  • 2 cups crushed graham crackers (about 15 crackers), plus more for garnish
  • ½ cup butter (1 stick)
  • 2 tablespoons sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 boxes (3.4 ounces) instant lemon pudding mix
  • 3 cups milk
  • ½ teaspoon lemon zest
  • 1 container (8 ounces) whipped topping, thawed
  • Lemon slices, for garnish (optional)
Instructions
  1. Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
  2. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13×9-inch pan.
  3. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
  4. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

Sisig Bangus (Milkfish)

 

Bangus Sisig

Ingredients

  • 1Whole Bangus or Milkfish
  • Salt and Pepper (Depend on you)
  • Oil
  • 1 Onion, peeled and chopped
  • 3cloves of garlic
  • 1Tbsp fresh ginger, peeled and minced
  • 1/2cup green bell pepper, seeded and chopped
  • 4Thai chili pepper, finely chopped
  • Kalamansi or lemon
  • 2Tbsp soy sauce

Instructions

  1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and slightly crisp. Remove from heat and drain on paper towels. Debone fish and flake meat.
  2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger, bell peppers, and chili peppers. Cook until softened. Add lemon juice and soy sauce. Bring to a simmer.
  3. Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste. Serve hot.

 

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

INGREDIENTS

For the batter:
3 large eggs
500 grams all purpose flour
250 grams white sugar
1/4 cup baking powder
1 cup powdered milk
3 tablespoons butter, melted and cooled
2 1/2 cups water

For the filling:
500 grams flaked pork
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup water
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup soy sauce
1 piece star anise
1 piece laurel leaf
For the toppings:
Cheddar cheese, sliced
4 salted eggs, sliced

PROCEDURE

Making the batter:

  1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
  2.  Add in the eggs and butter then mix until well blended. Set aside.

Making the filling:

  1. In a pan, heat oil and saute garlic until aromatic. Add flaked pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
  2. Once filling is ready, discard anise and laurel. Set aside.

Assembling:

  1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
  2.  In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
  3.  Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.

 

Credit to: thetummytrain

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients
  • 3 lbs. beef shank
Ingredients for boiling
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 1 yellow onion, wedged
Ingredients for sauteeing
  • 1 yellow onion, minced
  • 4 cloves garlic, crushed
  • 1 thumb ginger, minced
  • 4 tablespoons brown sugar
  • 4 to 5 pieces star anise
  • 3 tablespoons cooking oil
  • 4 tablespoons soy sauce
  • 3 cups garlic fried rice.
Instructions
  1. Pour water into a pressure cooker. Let boil,
  2. Add wedged onion, ground black pepper, and salt.
  3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
  4. Remove the beef shank. Set the beef stock aside.
  5. In a clean pot, heat oil.
  6. Saute garlic, onion, and ginger.
  7. Add the boiled beef shank. Cook for 1 minute.
  8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
  9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
  10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
  11. Add salt and ground black pepper to taste.
  12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).