BISTEK TAGALOG ALA CREMA

INGREDIENTS

1/2 kg beef sirloin, thinly sliced
juice of 12 calamansi or 2 lemon
4 tbsp. soy sauce
1/2 tsp. pepper
1/4 cup cooking oil
1 medium onion, cut into rings
1/2 cup all purpose cream

1. Marinate beef in calamansi or lemon, pepper and soy sauce for 30 minutes to 1 hour.

2. Heat cooking oil and saute onion rings for 2 minutes or until crisp tender. Remove from oil and set aside.

3. Drain beef slices from marinade and reserve marinade. Remove in the same oil, pan fry marinated beef until brown and beef is tender. Add the remaining reserved marinade.

4. Add the fried onions and pour in the purpose cream and simmer for 5 minutes. Serve immediately with rice.

KOREAN BEEF

INGREDIENTS

1/2 kg beef sirloin, cut into wide strips
3 tbsp. cooking oil
150 g togue
1 tbsp. sesame seed, toasted

MARINADE

2 tbsp. soy sauce
1/4 tsp. pepper
2 stalk green onions, chopped
1 pouch italian style spaghetti sauce
2 tsp. brown sugar

1. Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef in oil until cooked. Set aside.

2. In the same pan, simmer marinade for 3 minutes. Add beef, togue and sesame seeds. Cook over high heat for 1 minute. Serve immediatelt with rice.

CHAMPORADO

INGREDIENTS

1 1/2 cups uncooked glutinous rice
3 cups water
3 cups coconut milk
4 tbsp. cocoa powder mixec with 1 tbsp. water
1 1/2 cup sugar
2 cups fresh milk

1. Combine glutinous rice and water in a casserole. Bring to a simmer and add the coconut milk, fresh milk and cocoa mixture. Continue simmering, stirring frequently, until mixture begins to thicken.

2. Blend in sugar and cook over low heat, stirring constantly. Simmer uncovered until mixture thickens but still has a slightly soupy consistency. Serve with additional milk and sugar if desired.

TAPA FISH STEAK

INGREDIENTS

1/2 kg fish steak(talakitok,tangingi or tuna)
1/2 cup soy sauce
4 tbsp. ketchup
salt and pepper
1 tbsp. sugar
3 tbsp. lemon juice
1 pc. large onion, cut into rings
1 each green and red bell peppers, cut into rings


1. Marinade fish steak in soy sauce, lemon juice, salt, pepper, ketchup and sugar for 30 minutes.Drain and reserve marinade. Grill in pan with a little oil until cooked. Set aside.

2. Saute onion and bell peppers for 2 minutes. Add marinade. Allow to simmer. Add fish.Transfer to a sizzling plate if desired. Serve hot.

PICADILLO

INGREDIENTS

2 tbsp. cooking oil
1 small onion, chopped
5 cloves garlic, chopped
1 1/2 lb. ground beef
8 cups beef stock
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
2 medium tomatoes, diced
1 cup corn kernel
1 tomato buillion cube
2 tbsp. patis (fish sauce)
green onions, chopped for garnish
salt and pepper to taste

1. Heat oil in a casserole or saucepan and saute onions until transparent.
Add garlic and saute until fragrant.

2. Stir in ground beef and cook until brown. Pour in stock and bring to boil then simmer over medium heat. Add tomato buillion. Simmer for another 5 minutes. Add diced potatoes, carrots and corn kernel. Simmer until potatoes and carrots are tender. Season with patis, pepper and salt. Garnish with green onions if desired.

Serve immediately with rice.

LECHE FLAN

Creme Base

8 egg yolks
1 can condense milk
1 can evaporated milk
1 tsp. vanilla extract
1/2 cup white granulated sugar
zest of dayap, lemon or lime

Caramel Base

1/2 cup brown sugar
1/2 cup white granulated sugar
2 tbsp. water


1. To make the caramel base, combine brown sugar, white sugar and water in a saucepan. Allow sugar to melt over low heat until syrup forms. Pour immediately into llaneras. Tilt pan to make sure syrup coats bottom of the pan evenly. Set aside.

2. In a mixing bowl, lightly beat egg yolks. Add sugar, vanilla and condense milk. Heat evaporated milk just to become warm. Add to the mixture. Strain into prepared pans then stir in the dayap zest.

3. Cover pan with foil and place in steamer for 45 minutes to 1 hour until Leche Flan is firm to touch. Let it cool. Chill for 3 to 5 hours or refrigirate overnight before serving.

GINATAANG MAIS

INGREDIENTS

1 1/2 cup glutinous rice

8 cups coconut milk

1 cup sugar

1 tsp salt

1 can (15 oz) whole kernel corn, drained

2 cups coconut cream, to serve

1. Combine the glutinous rice and coconut milk in a saucepan.

Bring to boil, then add sugar and salt.

2. Simmer over low heat for 15 minutes or until rice is tender and mixture has a porridge like texture . Then add the corn.cook for another 5 minutes.

3. Pour into bowls and serve with coconut cream on top.