Tuesday, 30 August 2011

BISTEK TAGALOG


This dish is a very classic Filipino dish called Bistek Tagalog but otherwise known in my town as tinoyoan which simply means cooked with soy sauce. A lot of local dishes have names derived from the main ingredients they are cooked with. There is no guesswork needed to know what goes in pininyahan (cooked with  pineapple), pinapayahan (cooked with green papayas) or sinampalukan (cooked with tamarind). 



Bistek is the Filipino spelling for the Spanish word bistec which means beefsteak. It is a very simple dish but well loved because it goes so well with rice. The very basic recipe  calls for dark soy sauce and calamansi or calamondin (Philippine lime) with sauteed onions as topping. I used lime instead of calamansi  because we don't have that here in London. A few added extras made it extra delicious and resulted to dinner being a happy meal. 


Ingredients:


1 kg. sliced beef rump
2 tbsps. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. worcestershire sauce
1 cup of cola
1/4 tsp. ground black pepper
rind and juice of 1 lime
1 tbsp. brown sugar
2 tbsps. cooking oil
2 tbsps. butter
2 cloves of garlic, chopped
2 medium onions, sliced into rings
2 stalks of Continental spring onions


Method:


Marinate the beef in a mixture of the soy sauces, worcestershire sauce, cola, lime and black pepper for at least 30 minutes. 

Transfer to a saucepan, bring to a boil and simmer until the beef is tender. 

Take the beef out of the sauce, reserving the sauce for later. 

Pan fry the beef in the cooking oil on medium high heat until browned. Take the beef out and set aside.

In the same pan, add the brown sugar and stir until melted. Add the reserved sauce, bring to a boil and simmer until reduced. Add in the beef and simmer for 2 minutes. 

Transfer to a serving dish. 

In a clean pan, saute the garlic in butter for 1 minute. Add the onions and spring onions and fry for 2 minutes. Top the beef with this mixture.


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You might also like 

Sesame and Spring Onion Steaks
Sweet and Spicy Beef Tapa

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Thursday, 25 August 2011

LONG SOUP


Everyone's home! Is that a good thing? Yes, of course it is. The down side is that I have to cook lunch. Yes, cook lunch. Lunch has to be hot. That's how we eat in the far East where it is always hot. Why is that? We actually eat five times a day. Sometimes all of them are hot, cooked meals. We tend to eat lighter here in London and we actually don't snack.

Tuesday, 23 August 2011

PORK WITH LEMON GRASS AND FINE BEANS


After an 8 day holiday in Las Vegas, most of which was spent trying out the buffets, I am sorely missing home cooked food. I am so glad to be home and eating the food that we really should eat. Although I enjoy the occasional splurging and enjoying food, I still believe in eating healthy and sensibly.

Tuesday, 16 August 2011

BANG BANG CHICKEN ON GLASS NOODLES


Are you one of those who can't resist the pull of their noses towards the rotisserie chicken counter? Do you always succumb to the olfactory enticement of these chickens tauntingly revolving in the fiery spit while oozing out glistening juices and defeating all your efforts to resist? Do you unknowingly extend your arm and, without realizing, find that you are already holding a warm packet of glorious, fragrant roast chicken? 

Tuesday, 9 August 2011

CHICKEN AND TARRAGON PASTA


The mini heat wave came to Britain last week as promised. Sunshine just gives me a boost of energy and I've decided to put that to good use. I have enlisted my husband (since I've noticed that he's more animated than usual) in doing the neglected garden chores. It felt so good to finally do the things that has been put on hold for far too long.


All that activity has left me too tired to cook. I am no fan of ready meals or take aways but I sure do like quick and easy to make dishes. Like pasta.

I used the French dish tarragon chicken to make this quick and easy pasta dish. I so love the licorice flavour of the herb tarragon so I used a generous amount here. Chicken, chestnut mushrooms and creme fraiche completes this dish that can be cooked in a few minutes. Toasted pine nuts adds a crunchy accent.This is so good for a mid-week meal. Even if you are rushed after work, this still can be done without effort at all. You may omit the chicken and it won't be missed as the tarragon and mushrooms already has a lot of flavour. You can change the pasta but choose the long or flat ones rather than tube pasta which are too heavy for cream sauces. 




This recipe serves two.


Ingredients:


200 gms. farfalle or bow tie pasta
2 skinless, boneless chicken thighs or 1 chicken breast, cut into thin strips
2 tbsps. butter
3 cloves of garlic, crushed
6 chestnut mushrooms
1/4 cup fresh tarragon
300 mls. crème fraîche
1/2 c. milk
salt 
pepper
2 tbsps. toasted pine nuts
Cheddar cheese to serve


Method:


Boil the pasta just until al dente. 

Season the chicken with 1/2 tsp. of salt and a pinch of pepper. 

Heat up a pan and add the butter. Sauté the garlic for 1 minute. Add the chicken and sauté for 3 minutes. Add the mushrooms and cook for 2 minutes. The mushrooms has to have some bite and texture. 

Add the tarragon and stir for 1 minute. Take out 1/4 cup of this mixture to top the pasta before serving. 

Add the crème fraîche and milk to the pan. Stir and bring to a boil. Add the cooked pasta. Season to taste with salt and pepper. 

Divide into two individual dishes, top with the reserved chicken and mushroom mixture and sprinkle with the toasted pine nuts. Serve with grated cheese. 


All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

King Prawn and Chorizo Linguini
Parma Ham and Clam Carbonara
Spaghetti with Prawns in Spicy Tomato Sauce

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Friday, 5 August 2011

CHEESE ICE CREAM


"Sorbetes! Sorbetes!" The ice cream man heralds his arrival with a shout and the ringing of a hand bell. Sorbetes is the Tagalog word for ice cream. Children playing in the streets, all hot and bothered, would run and swarm around him upon hearing this magic word. Such is a daily afternoon scene in every street in the Philippines. 

Tuesday, 2 August 2011

BARBECUE PORK SKEWERS


The ultimate favourite barbecue item in the Philippines is barbecue pork skewers. It is sold in most roadside grills where people queue up at the best stall in town. A shake of spicy vinegar with garlic heightens the chargrilled porky goodness. It is also a favourite at parties, celebrations and picnics. My pity goes to the appointed griller who swelters in the heat and chokes on the smoke while everyone polishes the barbecue (as we simply call it) faster than he can cook it.



It usually is made with the pork butt and always has a cube of fat at the end of the stick.  I used pork shoulder and trimmed off the fat because I do not like eating fat. To compensate for that, I added peanut butter to the marinade to add extra richness.I sliced the meat thinly so it absorbs more of the flavour and cooks in less time. A ketchup and honey glaze at the end of the grilling time gives it a sweet finish.

This is tastes good on its own but I usually serve it with paprika rice and a side salad as a meal.

Ingredients for the marinade:


1 kg. pork shoulder or butt, sliced thinly
2 tbsps. peanut butter
1 c. cola
3 tbsps. light soy sauce
1 garlic clove, crushed
1 tbsp. worcestershire sauce
2 tbsps. lemon juice


Instructions:

I prefer to thinly slice the pork rather than cut it into chunks because the marinade penetrates better and the meat cooks faster. 

Cream the peanut butter  while slowly adding the liquid ingredients of the marinade. Marinate the pork for a few hours or overnight in the fridge. 

Thread the pork slices in skewers. If using bamboo skewers, soak them first in water so they don't burn in the grill. Chargrill for 5 minutes on each side. 

Brush with a mixture of the glaze ingredients and grill for 2 minutes on each side to set the glaze. 

Ingredients for the glaze:


1/4 c. catsup
3 tbsps. honey
1 tbsps. light soy sauce
2 tbsp. cooking oil



All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Satay Chicken
Marmalade Glazed Baby Back Ribs

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER