BEEF SINIGANG
INGREDIENTS:
PROCEDURES:
1. Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.
2. Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.
3. Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.
4. Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5. Season with pepper, then add the kangkong leaves.
6. Serve hot with rice.
TIPS:
- 2 pounds Beef Chuck, cubed
- 6-7 cups water
- 4 pieces Taro root, peeled and halved
- 1/2 pound String beans, cut into 2 inch lengths
- 2 cups Water Spinach, leaves and stem separated
- 3- 4 pieces unripe Tamarind fruit
- 2 medium Radishes, cut into cubes
- 1 Long Chili Pepper, halved
- 1 Tomato, quartered
- 1 medium Onion, chopped
- 3 tablespoons Fish Sauce
- 1 teaspoon Black Pepper
PROCEDURES:
1. Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.
2. Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.
3. Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.
4. Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5. Season with pepper, then add the kangkong leaves.
6. Serve hot with rice.
TIPS:
- Leave out the radish if you don't like them, but not the taro root. The taro root gives the dish a distinct taste and texture especially if you mash a few pieces and add back to the soup.
- Nowadays, most cooks use the Tamarind Mix found in Asian markets to save the hassle of extracting the tamarind juice. It's cheaper and more convenient to use.
- When using Tamarind mixes, make sure to taste the dish first before adding any fish sauce because tamarind mixes are already seasoned with salt.
MECHADO
INGREDIENTS:
PROCEDURES:
1. Insert the pork fat by gashing the beef through the center. Season generously with salt and pepper.
2. Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and remove from heat.
3. Using the same pan, saute the garlic and onion.
4. Add the meat back in with the vinegar, bay leaf, tomato sauce and enough water to cover about 2/3 of the meat.
5. Simmer for 30 - 40 minutes, then put the potatoes in and cook for another 10 - 15 minutes, or until the potatoes are tender.
6. To serve, slice the beef about 1/2 inch thick, arrange the potatoes on the side and top everything with the sauce.
TIPS:
- 2 pounds Top or Bottom Round Beef Roast, cut in 2-3 inch tubes
- 1/2 pound Pork Fat, cut in strips
- 5-6 Potatoes, cubed
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 1/3 cup Vinegar
- 1 - 2 cups water
- 2 tablespoons Soy Sauce
- 1 small can tomato sauce
- 1 pc. Bay Leaf
- Salt and Pepper
- 3 tablespoons cooking oil
PROCEDURES:
1. Insert the pork fat by gashing the beef through the center. Season generously with salt and pepper.
2. Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and remove from heat.
3. Using the same pan, saute the garlic and onion.
4. Add the meat back in with the vinegar, bay leaf, tomato sauce and enough water to cover about 2/3 of the meat.
5. Simmer for 30 - 40 minutes, then put the potatoes in and cook for another 10 - 15 minutes, or until the potatoes are tender.
6. To serve, slice the beef about 1/2 inch thick, arrange the potatoes on the side and top everything with the sauce.
TIPS:
- You can use a skirt steak for this recipe, roll the 1/4 inch thick steak with the pork fat in the middle, then secure the roll with a twine as you would a morcon.
- Searing or browning the meat before braising seals the moisture in and adds to the flavor of the sauce.