Beef and Tripe Stew

Beef and Tripe Stew

 

 

My mom used to make beef and trip stew alot.  It's simple and when cooked long enough

it's a great Filipino dish.

 

I used beef tripe sold in most store and I used some stewing beef.

 

You'll need

 

1 pound of fresh tripe

1 pound of stewing beef, chuck or top round is fine as well

1/2 diced yellow onion

3 cloves of garlic mashed into a paste with sea salt

1/4 cup fish sauce or patis

Salt and Pepper

Seasoned Pepper

1 thai pepper or 1 jalapeno

2 slices ginger (save for the last hour)

1/4 cup of vinegar (I used season Japanese rice vinegar)

 

 

Rinse the tripe well and slice, cook the trip twice in boiling water for 15 minutes,

rinse then repeat.

After the last boil, rinse the trip well and drain.

Slice the beef into thin slices and set aside

Clean your pot, and sauté the onion and garlic, add the

tripe and beef continue to saute then and a quart of water and seasonings.

Bring to a boil and lower to simmer for 2 hours.

Keep an eye on the stew and add water as needed.

For the last hour, add the ginger, vinegar, and thai or jalapeno pepper

and continue simmer.

 

Taste for flavor and enjoy over steamed rice.



Cascaron (Carioka) 

2.5 cups mochiko

1/2 cup c and h stevia light sugar for baking 

1 teaspoon pineapple extract

1/2 cup dried dessicated coconut (no baker's)  Whole Foods or the Asian Market it's dried style.

2/3 can of coconut milk

1/4 cup water

1/4 teaspoon baking powder

Mix all the above with a spatula but don't overwork the dough it will make it tough. Mix enough until it's combined.

I use a medium cookie scooper while i'm heating the oil in a quart size pot.  Have spider on hand. Heat the oil on medium

Scoop all the carioca it will sort of air dry then drop five at a time when temp of oil is 330-340 degrees.

Push them around and once the come to top they are done, remove and drain.

In a separate pot, heat 1/4 cup water  1/2 cup brown sugar, 1/2 cup coconut sugar add

1 tablespoon of the oil from cooking, and the 1/3 can of coconut milk. Heat on medium until the sugar is soft crack stage.

I dip each carioca with a skewer into the pot then assemble after. 

 

Chicken Long Rice my way

 

You'll need 3 chicken wings and 3 legs or thighs

1/2 yellow onion

2 cloves garlic, sliced, diced and crushed

1-2 slices of ginger

2 stalks green onion chopped

1 ladle of Fish Sauce I used the Vietnamese one

2 capfuls of Shao Xhing cooking wine

1 chicken boullion cube or 1 quart chicken stock

1-2 reams of Glass Noodles soaked until tender ( I soak all day)

2 springs of fresh thyme

Salt and Pepper to taste

2-3 small sized fresh Patola (Asian store/seasonal)

or 1 Chayote (green) peeled sliced on the mandolin

1/2 green papaya peeled and sliced on mandolin

 

This version is kind of Filipino kind of Hawaiian.

Only difference is vegetables are added and the chicken meat is not shredded.

 

With all the Foster Farms chicken issues, I went to Trader Joe's and got some Organic Chicken Wings and Legs.

 

The morning of, soak in cold water clear/glass noodles sold in most Asian stores.  Ours carries the linguini wide which I like.

 

I sauté 1/2 of  a yellow onion, 2 cloves garlic crushed and minced 1-2 slices of ginger root. . Then throw in the chicken, sauté and add 1 ladle of fish sauce,  2 capfuls of Xao Xhing Cooking wine, 1 chicken boullion salt and pepper 2 sprigs of thyme. Add 1 quart of water and simmer on medium heat for 30 minutes.

 

I use a Filipino Chinese vegetable, this one called Patola, when it's dried it's like a loofa sponge so you need these when they are young.  Peel and cut into cubes, or green papaya or Chayote diced and sliced.  Add the vegetables and glass noodles and cook until veggies are tender.

Finish with onion.  Salt and Pepper to taste.

The glass noodles will soak up the broth so add more water as needed.

 

 

 

Pork with Green Beans and Black Bean  Sauce

 

I haven't cooked this in a while so here goes.

 

You'll need:

 

1/2 yellow onion

2-3 cloves garlic, sliced, diced and crushed

1 good size pork steak sliced thin

1 heaping Tablespoon black bean sauce

1 Tablespoon shoyu

1 ladle Fish sauce

2 capfuls of Shao Xhing cooking wine

Salt and Pepper to Taste

2-3 cups chicken stock

cornstarch slurry

Long Chinese Green Beans or Green Beans above or blue lakes

 

Saute the onion and garlic add the sliced pork salt and pepper  stir fry until all opaque, and add the fish sauce and Shao Xhing cooking wine and black bean sauce sauté and stock until the liquid has evaporated.

This will look like it's starting to fry

add the cornstarch slurry  2 T cornstarch to 1 cup water

if too thick add a little water until you get to a gravy type liquid.

 

In another pot with salted boiling water cook the beans until tender 2-3 minutes, then shock the beans.  Add to the meat toss/stir and serve.

 

Enjoy! 

 



Chicken Tinola with Long Rice

Kinda Filipino kinda Hawaiian

 

Last week marked 7 years after my mom left us for the heavens.  She could cook certain dishes of course influenced living in Kaua'i.  I so missed her last week.  But this is my version of Chicken Tinola with long rice noodles.

 

 



 

 

Blueberry Butter Mochi

 

 

This is my version of Butter Mochi

There are several out there but I like this texture.

Many use 6 eggs 4 is really plenty.

 

Preheat oven to 350

1 Box Mochiko (Sweet Rice Flour)
2 teaspoon baking powder
1/2 cup coconut (the dried one not the sweetened one, I  get the desiccated one at Whole Foods or Asian Market)
1 and 1/2 cubes of real butter (room temp)
1 cup sugar (If using C and H Stevia Light use a heaping 1/2 cup)
1/4 cup of dark brown sugar
4 eggs (room temp)
1 Tablespoon of Vanilla extract
1 can coconut milk (any kind but not coconut cream)
1/4-1/2 cup of milk or half and half on standby ( only use if needed)
Mix all together in bowl with mixer until well combined and then for 2 minutes on medium speed. The batter should be thick but not too thick like heavy pancake batter.

Pour into greased 9 X12 baking pan.
I put a few blueberries on half of the side in the pan (optional)

Bake 30-40 minutes until golden brown.

 

Short Rib Nilaga

Filipino Cuisine my way

 

You'll need for Nilaga:

1 big pot 3 quart or little larger.

Short ribs plank but you'll want ones that are an 1 inch thicker or 1.5 inch. (I noticed Safeway is cutting them quite nicely lately and they are lean)

Don't get them too fatty a little fat is fine. Cut in between the bones so then they'll be in easy to eat squares and won't splatter soup all over when you eat.

it's not sexy at that point. Hahaha.

If you want to use New England Cut that is fine but those require more cooking time.

Part 1

  rinse planks and cut into piece you'll either have 3 - 4 per plank.

 

 Part 2

                                                                       

1/2 Yellow one nicely diced

1 Tablespoon Crushed Garlic or roasted if you do that (as I do and put in fridge)

 

Part 3 Seasonings:

1 T Kosher salt

1/2 teaspoon Pepper

1/2 teaspoon White Pepper

1 ladle of Patis Fish Sauce  (any brand even cambodian)

1 ladle of mirin

1 ladle of sake

1 teaspoon thyme

1 teaspoon of dry steak rub any kind or old bay seasoning but something for meat is good.

1/2 of a regular cabbage or savoy

1-2 russet potatoes I cut them a little larger than for a gratin but now as you would stew

I sear and brown the pieces on each side in bacon fat or a little olive oil in sections and put to the side on a plate.

 

 Saute' the onion and garlic

Add back in the meat and stir around add the water to meat level in your pot.

Add seasonings in part 3 bring to a roaring boil then lower heat to medium-medium high set timer for 1 :45 hours. Check now and then if you need to add more liquid to about meat level. Not meant to be thick it's a soup.

Check the meat you don't wan't it falling but where there is still some give and tender. If ready then add potatoes and cook those until fork tender about 3-5 minutes depending on how big you cut them.

Taste for seasoning adjust anything here but you should have too but your choice

Add the cabbage ladle some of the soup on the cabbage or press is down a tad. Turn off the stove and cover for 2 minutes then uncover let the steam cook the cabbage.

Then you're done. Total time about 2 to 2.5 hours

Serve with brown rice or white.

 

You can top with any vegetable really  if not cabbage, mom did cabbage and I like it steamed the last 2 minutes.

But i've seen green beans, spinach, chili leaves etc.

Now if you add green beans like Blue Lake, Chinese Long bean, I recommend blanching and shocking separately then top it on the soup itself.  I like crunch in the beans not the sogginess.

 

Lechon Kawali my way

 

Pancit Bihon my way 

I wanted Rice Sticks today, so this is Pancit Bihon my way. 

Skirt steak, micro bell pepper, garlic chives, chives, scallion, carrot and zucchini along with some Funghi, and Black mushroom. 

Lechon Kawali my way 

Kawali is one of those filipino dishes utilizing Pork Shoulder. 

It's usually boiled then dried chilled then deep fried the next day.  Pre-diabetes diagnosis, I did like this dish but never cooked it the traditional way as it seemed so tedious. 

Since I cook Pork Belly, and I use my turbo oven alot , why not give it a try.  I usually make the lechon in here.   So the butcher here was able to slice the pork belly think enough I cooked at 375 for about an hour twenty minutes.  

The nice thing this way is the fat will render off very nicely. 

My New York Crumb Cakes with huckleberries and valrhona crisps

Pappa needed his coffee cake so I made him a New York Crumb Coffee cake now I altered the sugar for Stevia and it works quite nicely and he can't tell the difference which is nice.  Then this way I can have a piece. 

Well, Happy 4th of July 2012 it's been a while since I posted. 

Bon Appetit!!!!!!

Pilipino Classic

Chicken Adobo my way

I've been so good with the weight loss and keeping my glucose down.  Today just needed some down right Pilipino Food.

Beef Caldereta (Filipino Cuisine)

Beef Caldereta

I really like this dish with so many different versions.

Happy with this one.

Pork Sparerib Adobo Momofuku style with Octo-Vini

I'm a fan of Momofuku, I think David Chang is an awesome Chef.

Although I haven't had the opportunity to fly back east and go to his establishments after going through his cookbook I can imagine.

Since I understand far east ingredients it's simple it imagine the taste and impact to the dish.

So here I did the typical Filipino Adobo with Spareribs.  I think of my mom when I make this, because she could make a real good pot of Ilocano Adobo.  She'd adobo anything to be quite frank. 

So I used Momofuku's Octo-Vinaigrette and voila!!!! 

My daughter and hubby loved it.



Ginger Beef

Ginger Beef

Skirt Steak or Trip Tip
1/2 sweet onion
1Tablespoon Fish Sauce or 1 squirt of Anchovy paste
1 teaspoon crushed garlic
4 slices of fresh ginger
2 scallions diced thinly set aside
Salt and Pepper

Gravy solution:
1 heaping Tablespoon of Mochiko Rice Flour
1 teaspoon Oyster Sauce
1 Tablespoon Shoyu
1 cup water

This was one dish my dad could really cook.  It was always perfect.  I make it good but miss my dads! 

I'm trying to figure out how to word this one, because this one I cook by memory.

My dad always used a round steak for this.
I use a nice skirt steak that has some good marbeling.  I'm lucky as our butcher here always has some nice sized ones here and makes enough for 4 people.

Slice thinly and across the grain the beef after slicing.
Slice and dice thinly the sweet yellow onion
crush and paste your garlic cloves 2-3 cloves is plenty

Saute' the onion in some olive oil, once translucent then add the garlic followed by the meat
season the meat.  Once it has sauteed for a bit add 1/2 cup of water and let simmer for
30-45 minutes I do this so the meat becomes quite tender.
Once the water has evaporated add the fresh ginger and add just a little more olive oil perhaps a teaspoon
saute it up add the Mochiko/Shoyu/Oyster  Sauce solution.

Turn the heat up bit as the heat activates the Mochiko, if it's too thick then here you can add slowly in more water to loosen up the gravy.

Taste to add more seasoning if needed add the green scallion and serve with white or brown rice.

Voila!!!!

I am a little out of date here sorry.   But this is Bisteka Tagalog.  I changed a few things but came out good.

Fried Brown Rice with Linguica

Pork Adobo

Pork Adobo folks  There is a steam cloud in this photo and it was still roaring but it was a good shot.
Bon Appetito!  Oh and it's masarap and it taste good too.

Always enjoy making crisp Pork Belly

Dinner last night

This is a Filipino Dish.
My mom used to always cook dinengdeng. (Spelling might be wrong).  Usually with pork sautee'd with onion and garlic and bagoong simmered for 30-45 minutes until slightly thickened.  I included okra (I love okra and so does my daughter).  I steamed and shocked snap peas and tossed into dish and served with Brown Rice.
Yum

Cascaron Sticks

I made another batch of Cascaron I only like them Fresh so I could test the recipe again since I am using only half box oa mochiko rice flour.

Here is the recipe which makes 16 3 inch Cascaron Balls.

1/2 box of Mochiko Rice Flour
1/4 teaspoon Baking Powder
dash of Kosher Salt
1/2 Cup Sugar
1 egg ( you can omit egg)
2/3 Cup of whole milk
1/4 Cup of Dehydrated Coconut
if you have coconut Cream Powder add 1 Tablespoon to dried items

For Brown Sugar Coating:   1 Tablespoon Butter, 2 Tablespoons Water, and 2/3 cup Sugar

Heat a medium pan and heat vegetable oil at least 3 inches deep. (Medium heat)

Mix the above ingredients except the Brown Sugar Coating items.

The mix will be wet. Just use a wooden spoon or large spoon you don't need mixer.
Using a medium cookie dough ice cream scooper put 5-6 in heated oil (should be 325-250)
Cook-fry 2-3 minutes on each side cool on paper towel in another pan (use a teflon coated one)
melt down the sugar butter and water, continue to cook until soft crack test in cold water.
Place cooked Cascaron on Bamboo Sticks and coats each one.  I place on a Pam treat pan so it won't stick
Ready to eat once sugar has cooled.

Lunch Today Pork Adobo and Fresh Tomato Slices

Needed a break from working on a few files.  Plus pappa is going to work soon so here it is.
Pork Adobo my way and slice tomatoes on the side.

Adobo is a traditional Filipino Dish.  However, I cook mine a tad different. This recipe keeps changing so I may have given out something different before.

I use Pork shoulder or Spareribs (Baby Back are too expensive for this so if you use the spareribes get the whole sections),

Clean the Pork cut up either the ribs or the shoulder in to 1-2 inch cubes.
1 Yellow Onion diced (don't wanna cry, light a candle where you are cutting guaranteed you won't cry a tear courtesy of Martha Stewart REALLY!)
6 cloves garlic I slice thin and chop thin and make into a paste with kosher salt and pepper and make it as fine as possible.  Press and slide knife over garlic and kosher and keep chopping it will become pasty.
2-3 nice bay leaves dried or fresh
1-2 sprigs of thyme
1/2 teaspoon Vignolo Seasoning
1/2 old bay seasoning
3 Tablespoons Patis or Fish Sauce
1 heaping Tablesoon of Anchovy Paste
1/2 teaspoon Tricolor Peppercorns
1/8 teaspoon of white ground pepper
3 Tablespoons of Toyu (Shoyu with Calamansi)
Salt and Pepper to your tasting
3 thin slices of Galanga or Ginger Root

Have on the side 3Tablespoons of Seasoned Rice Vinegar and 1 Tablespoon Balsamic Vinegar.

In a Dutch Oven, put all the above in the pot, pour enough water until just above the meat, bring to boil on high once on high reduce heat to medium.  I like to simmer mine on medium about 1 hour to 1.15 hours to make it tender. Keep on eye on the liquid though, if you are reaching this time and the liquid is evaporating add anouther 1/2 of liquid. Once it gets to where there's about 1-1/2 cups of liquid left add the vinegars
and reduce to low and let it simmer for the last 10 minutes.  If you miss it and the liquid is less than 1/2 cup add 1/2 water with the vinegar.  Add more soy sauce if you want it darker.

You will know when it's done, it will have a glossy sheen .
It's then ready to eat.  Bon Appetit.

Skinless Longaniza

Here is a dish of Skinless Longaniza, that I made.  (NO, they are not Farmer John Breakfast Sausages either)   A filipino dish of course, but since I didn't use casings I formed them like this to keep a shape.
A mixture of ground pork, ground chicken, selected spices, sugar, garlic and chives.