Filipino Recipes

Cooking Information:

• Estimated Time: 1, 1/2 hours

Ingredients:

• 1 lb. boneless sirloin steak, sliced thinly
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon pepper
• 2 cups cauliflower
• 2 cups whole button mushrooms, fresh or canned
• 1/2 cup broth or water
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• fresh coriander, for garnishing (optional)

Procedure:

• Trim fat from beef. Slice meat with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices.
• In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir to blend. Cover and refrigerate 30 minutes.
• Separate cauliflower into flowerets. Place flowerets in boiling water. Cook for a minute or two.
• Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.
• In another bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.
• Heat oil in a skillet (or a wok) over medium-high heat. Stir-fry the beef for about 3 to 5 minutes or until meat is brown.
• Add garlic and onion, sauté until it softens. Stir in mushrooms and cauliflower. Cook for a few minutes.
• Stir in cornstarch mixture. Continue stirring until sauce thickens for about a few seconds.
• Correct the seasoning, to taste. Remove from heat then serve.

Cooking Information

Estimated Cooking Time: 2 hours

Ingredients

• 1/2 kilo beef stripe
• 1/2 kilo oxtail, cut 2 inches long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked anchovies (bagoong alamang)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle bok choy (pechay), cut into 2 pieces
• 1 bundle of string beans, cut to 2 inches long
• 1 banana bud, (cut proportional to eggplant slices), blanched in boiling water
• 1/2 cup oil
• 8 cups of water
• salt to taste

Prodecure:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables
• Serve with anchovies on the side and hot plain rice.