Filipino Bistek Recipe (Bistek Tagalog)

Bistek Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.

Fry onion rings until translucent. Set aside.

In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot!

Pork Binagoongan Recipe (Binagoongan na Baboy)

Pork Binagoongan Ingredients:

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Pork Binagoongan Cooking Preparation:

Boil pork until tender and cut into cubes. Set aside.

Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

Bicol Express Recipe

Bicol Express Ingredients:

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

Filipino Beef Puchero Recipe (Pochero / Pocherong Baka)

Beef Pochero/Puchero Ingredients:

1 kilo beef; cut into desired pieces
1 small can tomato sauce
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 sweet potato; cut in 1 inch chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
4 plantains (saging na saba); peeled and sliced in halves
1 onion; minced
5 cloves garlic; minced
1/4 cup fish sauce (patis)
Cooking oil

Beef Pochero/Puchero Cooking Preparation:

In a skillet, fry the plantains and potato in 3 minutes. Set aside.

In a bowl, mash one fried plantain. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes. Add the tomato sauce and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains. Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Filipino Beef Mechado Recipe (Mechadong Baka)

Beef Mechado Ingredients:

1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Cooking oil
MSG (optional)

Beef Mechado Cooking Preparation:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sautéing until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left.

Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper. Simmer for few minutes before serving. Serve hot!

Filipino Beef Caldereta Recipe

Beef Caldereta Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Beef Caldereta Cooking Instructions:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.

Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. Serve hot!

Bagnet Recipe

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.

Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.

Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Pork Bachoy Soup Recipe

Bachoy Soup Ingredients:

1 kilo of at least 3 combination of the following innards:

• Pork’s tenderloin
• pork’s kidney
• pork’s spleen
• pork’s liver
• pork’s heart

4 cloves garlic; minced
1 medium onion; chopped
1 root ginger; cut in strips
2 stalks green onion leaves; chopped
Meat broth
Fish sauce
Salt and pepper
Cooking oil

Bachoy Soup Cooking Instructions:

Sauté garlic, ginger, and onion in oil, then add the pork’s heart and kidney. Suate for 15 minutes or until enough broth comes out from the innards.

Pour enough broth to cover all the ingredients and at first boil, add the pork’s tenderloin, liver, and spleen. Simmer and continue cooking until innards are tender or done. Season with fish sauce according to desired taste. Remove from fire and serve hot with green onion leaves!

Cooking Tip:

You can add miki noodles to make it La Paz Bachoy recipe.

You can add bile to make Papaitan recipe. Although beef or goat innards are normally used for Papaitan.

You can add sinigang mix (or tamarind seeds) to make it SinanglawIlocano recipe. Although beef or goat innards are normally used.

Agos-Os Recipe

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices
1 onion; minced
4 cups mashed sweet potato (kamote)
Banana leaf
Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.

On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.

Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.

Cut into ring slices. You may either fry or broil the Agos-Os.

Pork Adobo / Adobong Baboy

Pork Adobo Ingredients:

1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Cooking oil

Pork Adobo Cooking Instructions:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.

Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.

Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!