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).

 

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Baked Tahong With Sweet Chili-Mayo Topping

Baked Tahong With Sweet Chili-Mayo Topping

Baked Tahong With Sweet Chili-Mayo Topping

INGREDIENTS
24 pieces large green mussels (half shell)
2 tablespoons sweet chili sauce
1 cup mayonnaise
1 tablespoon green onions, chopped
½ cup Cheddar cheese, shredded
juice from one lime

INSTRUCTIONS

  1. Remove any beard, grit and dirt from mussels. Wash well, drain and pat dry.
  2. In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions and lime juice.
  3. Spoon about 1 teaspoon of mayo-chili mixture on mussels and arrange in a single layer on a baking sheet. Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve hot.

Rellenong Hipon

Rellenong Hipon

Rellenong Hipon

Lazada Philippines

Ingredients

1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

Lazada Philippines

Instructions

  1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of the shrimp close to the tail.

  2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
  3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.

  4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.

  5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.

  6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.

  7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.

  8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

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.

 

Lumpiang Togue

Lumpiang Togue

Ingredients

  • Vegetable oil
  • 1small onion, peeled and chopped
  • 2cloves garlic, peeled and minced
  • 1/2pound pork, diced
  • 1Tbsp fish sauce
  • 1/2cup water
  • 1/2pound shrimps, peeled, deveined, and chopped
  • 1large carrot, peeled and julienned
  • 1cup green beans, stemmed and cut thinly on a bias
  • 4cups bean sprouts
  • salt and pepper to taste
  • 12 spring roll wrappers

 

Instructions

  1. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
  2. Add diced pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
  3. Add water and bring to boil. Lower heat, covers, and simmers for about 8 to 10 minutes or until pork is tender and liquid is absorbed.
  4. Add shrimps and cook, stirring occasionally, just until color changes to pink.
  5. Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
  6. Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds. Season with salt and pepper to taste.
  7. Immediately remove vegetable mixture from heat and drain in a colander. Refrigerate for a few minutes to completely cool.
  8. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  9. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
  10. Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.