Food Recipe Notebook

INGREDIENTS: 2 tablespoons plain flour 500g lean gravy beef or chuck steak, cut into 3cm pieces 1 tablespoon olive oil 6 eschalots, peeled, quartered 1 carrot, peeled, chopped 1 celery stalk, trimmed, chopped 1 tablespoon chopped rosemary 2 cups reduced-salt beef stock 400g can no-added-salt tomatoes 1/4 cup smokey barbecue sauce 3 sheets reduced-fat shortcrust pastry 1 egg, lightly beaten 2 teaspoons poppy seeds 3 cups frozen peas, thawed HOW TO COOK: 1. Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan. 2. Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, cover...

INGREDIENTS: 2 lbs beef short ribs piece cabbage, quartered 1 bunch Bok choy (1 bundle long green beans (about 15 pieces) 1 medium sized potato, cubed 2 large plantain(saba) banana or 1 large plantain banana, sliced 3 pieces chorizo, sliced thinly 1 large tomato, diced 1 medium sized onion, diced 2 tbsp whole pepper corn 2 tbsp fish sauce 1 tsp garlic 1 small can tomato sauce 1 cup garbanzos HOW TO COOK: 1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside 2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside 3. Saute the garlic, onion, and tomato 4. Add the beef and cook for 5 minutes 5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well 6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker) 7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes 8. ...

INGREDIENTS : 1 tablespoon canola oil  3 pounds chuck roast, cut into 1 inch cubes  1 cup brown sugar  ½ cup lite soy sauce  1 tablespoon sesame oil  4 cloves garlic, minced  1 tablespoon minced ginger  ¼ teaspoon crushed red peppers  2 tablespoons corn starch mixed with 2 tablespoons water  diced green onions, for garnish (optional)  sesame seeds, for garnish (optional) HOW TO COOK: 1. In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil and brown the beef on high heat.  2. Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.  3. Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.  4. Cook on low for 6-7 hours or on high for 3-4 hours.  5. Add in the cornstarch slurry and cook a...

INGREDIENTS: • 1 kg Chuck Steak cut into strips • 1/2 cup Cornflour • Vegetable Oil for deep frying • White Long Grain Rice to serve Mongolian Sauce • 2 tbsp Vegetable Oil • 1 tbsp Ground Ginger • 1 tbsp Garlic minced • 1/2 cup Soy Sauce • 1/2 cup Rice Wine Vinegar • 1/2 cup water • 1 tsp Hoisin Sauce • 1/2 cup Brown Sugar • 1 tsp Cornflour mix with 3 tbsp water • 1 tsp Chilli Flakes • 1/2 cup Spring Onions sliced about 1cm in length HOW TO COOK: 1. In a large bowl add 1/2 cup cornflour. 2. Add beef strips and toss to cover completely with cornflour. 3. Heat vegetable oil in a wok on medium heat. 4. In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok. 5. Add 2 tbsp vegetable oil to wok and heat on high heat. 6. Add garlic and ginger and cook while stirring for 30 seconds. 7. Add soy sauce, rice wine vinegar, water and hoisin sauce. Stir through and brin...

INGREDIENTS: 1 kilo Beef brisket with bones and meat, cut in serving size 1 medium size Onions, quartered 2 medium size Tomatoes, quartered 6 pieces fresh ripe Guavas, peeled and cut in half (remove the seeds) 1 small sachet tamarind base soup (I use Maggi Sinigang Mix) 1 cup of Sitaw (String Beans), cut in 2" long 3 pieces medium size Gabi (Taro), pealed cut in half 1 bunch Kangkong (Water Spinach), get only the leaves 6 pieces Okra (Lady Finger) 2 pieces Siling haba (Green Finger Pepper) 3 tbsp fish sauce 2 tbsp rock salt 1.5 liter of water HOW TO COOK: 1. In a large pot, boil water under high heat and add the beef chunks. 2. Remove the scum that arises on top. Add the salt and stir. Continue to boil and remove the scum as it develops. 3. When there are no more scum left, add the guavas and lower the heat to medium. Cook until the beef is tender. 4. Afterwards, add the tomato, onions and taro; season with fish sauce then simmer for a few more minutes. ...

INGREDIENTS: 1 lb beef (uncut, preferably brisket) 1/4 cup soy sauce 1 tsp ground black pepper 1/4 cup sugar 2 tbsp ginger, minced 2 cloves garlic crushed 1 medium-sized onion, minced 4 cups water 1 piece beef cube 2 pieces star anise 2 tbsp cooking oil 3 tbsp scallions or green onions, finely chopped HOW TO COOK: 1. Pour the water in a pot and bring to a boil. 2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker). 3.When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling. 4.Slice the boiled meat in cubes and set aside. 5.Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion. 6.Put-in the sliced meat and saute for about 2 to 3 minutes 7. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil. 8. Put-in the star anise and s...

Here's a quick and healthy recipe on Beef, Green Chili And Tomato Stew. Happy cooking! INGREDIENTS: 1/4 cup vegetable oil 3 pounds beef chuck roast, cut into 3/4 inch cubes 2 onions, chopped 2 cloves garlic, minced 1 (28 ounce) can roma tomatoes, with juice 2 (4 ounce) cans chopped green chile peppers, drained 1 (12 fluid ounce) can or bottle beer 1 cup beef broth 2 teaspoons dried oregano, crushed 1 1/2 teaspoons ground cumin 2 tablespoons Worcestershire sauce salt to taste ground black pepper to taste HOW TO COOK: 1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, ch...

INGREDIENTS: Beef Stew: 1 ½ lb chuck roast, trimmed of excess fat 2 tsp crushed garlic 3 tbsp soy sauce 2 tsp Worcestershire sauce 1 tsp black pepper ½ tsp paprika 10 sprigs thyme 1 medium onion ¾ tsp ginger 1 wiri wiri pepper (scotch bonnet or habanera can be used also) 2 tsp oil ¼ cup sugar 1 cup diced tomatoes 1 tbsp ketchup 1 tsp salt Cou Cou: 10 okra, thinly sliced 1 small onion, finely chopped 2 cloves garlic, crushed 6 sprigs thyme 1 cup cornmeal 1 tsp oil 2 cups chicken stock 3 cups water Salt to taste HOW TO COOK: Beef Stew: 1. Place beef in a small bowl and season with garlic, soy sauce, Worcestershire sauce, black pepper, paprika, thyme, onion, ginger and pepper. Mix to combine then set aside. 2. In a heavy bottom pot, add oil and sugar over medium heat.  Let the sugar caramelize, it will melt then turn dark brown and start to smoke.  3. When the caramel is dark brown (not black) ad...

INGREDIENTS: 1 kg or 2.2 lbs lean beef, tenderloin (lomo), sirloin (tagiliran) or round (kabilugan), butterfly-cut into 4 x 4 x 1/2 inch thick steaks 1/2 cup soy sauce 4 cloves garlic crushed 1 tsp black peppercorns, cracked Juice from 2 lemons or limes or 10 pcs calamansi 3 tbsp vegetable oil 1 white onion, sliced into 1/4 inch rings HOW TO COOK: 1. Lightly pound beef slices to flatten meat. Marinate steaks in soy sauce, garlic, pepper and juice from lemon or lime or calamansi for at least 10 minutes. 2. In a preheated pan with oil, sear each steak over medium heat on both sides according to desired doneness. Set aside on a serving platter and keep warm. 3. Reduce heat and pour the marinade into the same pan. Add the onion rings and toss the mixture until the onions are translucent. Pour the cooked marinade and onions over the beef. Serve warm. Source: Filipino Village

INGREDIENTS: 1 lb. sirloin steak cut in thin slices 2 garlic cloves finely diced 3 tablespoons vegetable oil 1 red onion cut in thick slices 2 tomatoes cut in thick slices 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find) 3 tablespoons soy sauce 3 tablespoons red wine vinegar Salt and pepper ½ cup fresh cilantro, chopped 2 cups French fries White rice as a side dish HOW TO COOK: 1. Season the sirloin steak with salt and pepper. 2. Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don’t steam but remain golden instead (about 10 minutes, depending on how strong the flame is). 3. Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper. 4. Take o...

INGREDIENTS: Stir-fry sauce 2 tbsp. soy sauce 2 tbsp. honey ¼ c. beef stock 1 heaped tsp. cornstarch Meat + veggies 2 tsp. olive oil 1 lb. top sirloin, cut into thin ¼" slices* 1 clove of garlic, grated 1 inch piece of ginger, peeled + grated 1 c. chopped snow peas 1 orange bell pepper, thinly sliced Garnish pea shoots HOW TO COOK: 1. In an empty jam jar, add all of the stir-fry sauce ingredients and shake well until the honey is dissolved. You can also whisk everything together in a small bowl. 2. Warm the olive oil over medium-high heat in a large cast iron skillet (or saute pan). 3. Using tongs, add a portion of the meat to the pan and give it a quick sear, about 1-2 minutes. Do not over crowd the skillet. 4. Remove the meat and transfer to a plate. Continue to cook in small batches to prevent the dish from becoming soggy. 5. To the pan, add a little bit more olive oil and the grated garlic and ginger. Stir until frag...

INGREDIENTS: 2 tablespoons of grapeseed oil 1 lb of ground beef 1 small onion, finely chopped 1 lb of thinly sliced mushrooms ½ cup of shredded carrots 1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time) 2 tablespoons of gluten free soy sauce 1/2 tsp garlic powder 1 tablespoon fresh grated ginger (or WAY less if you use powered) HOW TO COOK: 1. Heat one tablespoon of the oil in a big skillet. 2. Add the beef and cook until browned throughout. 3. Remove from pan. Add the other tablespoon of oil to the pan and heat. 4. Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned. Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized. 5. Add the cabbage and cook until it wilts a bit. 6. Mix together the soy sauce, garlic and ginger and add to pan. 7. I...

INGREDIENTS: 1 kg of beef tripe, heart, liver, intestine and others cut into small pieces (boiled in 1 liter water) 250 gram beef sirloin cut in small pieces Bile liquid (papait) or extract from the animal’s stomach (strained) 2 tbsp Cooking oil 1 thumb size ginger strips 5 cloves minced garlic 1 large chopped onions 6-8 pcs Long green chili pepper (siling pangsigang) 1 pouch tamarind extract or powder 1 tbsp Salt to taste 1 tsp ground pepper 1 tbsp fish sauce 1.5 litre of water HOW TO COOK: 1. In a large sauce pan, boil “tripe, intestines, hearts, kidneys in 1 liter water for 5 minutes. drain and cut into small pieces. set aside 2. In a large sauce pan, heat oil and saute garlic, onion and ginger then add beef and internal recipes and brown for 10 minutes. Then seasoned with salt and pepper. 3. Add in 1.5 liter of water and boil for 30 minutes or until meat are tender. 4. Add in the rest of the ingredients. 5. Serve hot. Source: Foodtrip

INGREDIENTS: 1 1/3 lb (600g) beef brisket 1 large onion or 1 leek sliced 6-7 garlic cloves 2 Asian leeks cut into 2" slices, each slice quartered and the core removed 1 daikon radish, sliced into 4-5 pieces 1 tablespoon black peppercorn 10 cups water 1/2 lb (200g) Korean fiddle head, re-hydrated, and well rinsed, cut into 2" slices 1/2 lb (250g)mung bean sprouts 1/2 lb (200g) oyster mushroom torn into bite size pieces 4 tablespoon Korean chili flakes 1 tablespoon sesame oil 5 tablespoon Korean soy sauce for soup, gookganjang 1 tablespoon finely minced garlic salt and pepper to taste For the chili oil 1 tablespoon canola oil 1/2 tablespoon Korean chili flakes HOW TO COOK: 1. In a large pot combine beef, onion (or 1 leek), garlic cloves, peppercorn, radish and water. Bring to boil and simmer over low heat for 45 minutes. Reserve the beef and the 5-6 cups of stock. Discard the rest. 2. Shred the beef and set aside. 3. In...

INGREDIENTS: 3 lbs beef back ribs or short ribs, cut into serving pieces 8-10 pcs of taro roots, peeled and cut into bite-sized pieces ½ lb okra 2 (227g) packages of frozen bilimbi (kamias), thawed (available in the frozen section of Asian store) 2 Serrano peppers 1 large onion, sliced Fish sauce or salt to taste Bunch of spinach, rinsed and trimmed HOW TO COOK: 1. Put beef ribs in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat.  2. Skim off scums accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until meats are fall off the bone tender.  3. Add more water as needed. 4. Add taro and cook for 10 minutes. Add okra and cook until taro is fork tender, about 5-7 minutes. 5. Add bilimbi (kamias) and cook until softened, about 7-8 minutes. Using the back of a large spoon, mash kamias against side of the pot to release juice into soup. 6. Add pepp...

INGREDIENTS: ½ ground beef (or pork) 1 kilo pechay, sliced into ½ inch ½ tsp ginger (optional) 5 pieces garlic, minced 1 small onion, thinly sliced 1 cup water 1 tbsp cooking oil salt and ground pepper HOW TO COOK: 1. In a pot, sauté ginger, garlic and onions until it caramelized.  2. Add ground beef and continue to sauté until the color turns to golden brown. 3. Pour in water, add salt and ground pepper according to your taste.  4. Simmer for 5 minutes. 5. Add the pechay and simmer it for a few minutes. 6. Serve while it’s still hot! Source: Choose Philippines

INGREDIENTS: 1/2 pound ground beef, pork, or a mix of the two 1 onion 1 carrot 1 tablespoon oil 1 clove garlic 1 cup chicken broth 1 tablespoon curry 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 3 cups cooked rice 1 tablespoon butter 1 cup mozzarella cheese 2 tablespoons parsley HOW TO COOK: 1. Preheat your oven on the broiling setting.  2. Prep your veggies by chopping the onion into a small dice and the carrot into thin slices. 3. Place a large skillet on the stove over medium high heat.  4. Add the oil to the pan, then add the garlic and onion. Cook for 5 minutes, stirring occasionally, until the onion starts to brown. 5. Add the meat to the pan and cook, stirring occasionally, until the meat has browned. Drain any excess fat from the pan, then return to the stove. 6. Add the carrot, chicken broth, curry, ketchup, salt, pepper, and Worchestershire sauce to the pan. ...

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 8 ounces asparagus, trimmed 2 carrots, peeled and cut into matchsticks 1 red bell pepper, cut into matchsticks 1 zucchini, cut into matchsticks Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds thin-sliced sirloin or top round steak 2 tablespoons chopped fresh cilantro leaves 1 teaspoon sesame seeds for the marinade: 1/2 cup reduced sodium soy sauce 1/4 cup brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 1 teaspoon Sriracha, optional HOW TO COOK: 1. In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside. 2. Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside. 3.Cut be...

INGREDIENTS: 1 kilo beef rib eye of round, whole, sliced into flat sheet, 1/2 inch thick 3 tbsp calamansi or lemon juice, fresh 1/2 cup soy sauce 1/2 tsp. black pepper 1 pc. small carrot, sliced into strips 1 pc. large pickle, sliced lengthwise into strips 3 pc. hard-cooked egg, sliced into quarters 2 pc hot dogs, sliced into strips 3 tbsp. flour 1 cup white onions, chopped 1 cup red and green bell peppers, chopped Water to cover 1 pc. Bay leaf 2 tbsp. tomato paste 1 can liver spread 1/4 cup cooking oil Salt and pepper HOW TO COOK: 1. Marinate beef in calamansi juice and soy sauce for at least 3-4 hours in the refrigerator. 2. Arrange strips of pickles, carrots, hot dogs, and eggs on the marinated beef. 3. Roll the beef, keeping the filling in the center, tie with a string then dredge in flour. 4. Reserve marinade for later use. 5. Heat the cooking oil in the pan and fry the beef over high heat until color turns medium brown...