FILIPINO STEAK
INGREDIENTS:
1. Marinate the steak in calamansi and soy sauce mixture, set aside for about 30 minutes.
2. Heat up the butter on a pan, and add the all purpose flour. Cook for a minute until slightly browned.
3. Mix in the water to dissolve the flour and butter mixture, then add the cream of mushroom soup and black pepper.
4. Bring to a boil, then set aside.
5. Drain the marinade from the steak and dab the steak with a paper towel to remove excess liquid.
6. Heat up a pan and add 2 tablespoon oil.
7. Cook the steak, turning only once, for about 3 minutes per side and finish off for another 3 to 5 minutes in a pre-heated 350 degree oven. Set aside.
8. Using the same pan, remove excess oil, then pan fry the carrots, green beans or asparagus in butter, add salt to taste.
9. Serve the steak with gravy and vegetables on the side.
TIPS:
- 2 pounds T-bone Steak
- Juice of 4 Calamansi or 2 Lemons
- 2 tablespoon Soy Sauce
- 1/2 cup butter
- 1 tablespoon all purpose flour
- 1/2 can cream of mushroom soup(low sodium)
- 2 cups water
- 1 teaspoon black pepper
- Carrots, Green beans, or Asparagus as sidings
- 1/4 cup butter
- pinch of salt
1. Marinate the steak in calamansi and soy sauce mixture, set aside for about 30 minutes.
2. Heat up the butter on a pan, and add the all purpose flour. Cook for a minute until slightly browned.
3. Mix in the water to dissolve the flour and butter mixture, then add the cream of mushroom soup and black pepper.
4. Bring to a boil, then set aside.
5. Drain the marinade from the steak and dab the steak with a paper towel to remove excess liquid.
6. Heat up a pan and add 2 tablespoon oil.
7. Cook the steak, turning only once, for about 3 minutes per side and finish off for another 3 to 5 minutes in a pre-heated 350 degree oven. Set aside.
8. Using the same pan, remove excess oil, then pan fry the carrots, green beans or asparagus in butter, add salt to taste.
9. Serve the steak with gravy and vegetables on the side.
TIPS:
- The steak has to be patted dry and cooked in high heat so it will not steam when cooked. You want to sear or pan fry and not boil in liquid.
- If you don't feel like making a gravy, get an bottled A-1 Steak Sauce. It's just as good like having your steak at your favorite steakhouse.
- For a fancy presentation of this Filipino beefsteak, serve on a sizzling plate.
BULALO
INGREDIENTS:
1. Using a deep pot, boil the water with the beef, remove the scum that will float on top.
2. Add the garlic, onion, carrots, and celery and simmer for 1 1/2 to 2 hours or until beef is tender, adding more water to keep the meat and veggies submerged.
3. Put in the potatoes, corn and leeks and simmer for another 20 minutes or until potatoes and corn are tender.
4. Season with salt as needed, then add the Pechay and turn the heat off.
5. Serve the hot Bulalo with rice and a dipping sauce of calamansi or lemon with fish sauce.
TIPS:
- 6 - 7 pounds Beef Shanks with Bone Marrow
- 1 head Garlic, cut
- 1 large Onion, cubed
- 2 Carrots, roughly cut
- 2 stalks Celery, roughly cut
- 1 teaspoon Whole Peppercorns
- 1 tablespoon Salt
- Leeks (optional)
- 2 - 3 Potatoes, cubed
- 2 Corn on the cob, cut in 1 1/2 inch
- 2 stalks Pechay or Bok Choy
- 1 gallon Water, or enough to cover meat
1. Using a deep pot, boil the water with the beef, remove the scum that will float on top.
2. Add the garlic, onion, carrots, and celery and simmer for 1 1/2 to 2 hours or until beef is tender, adding more water to keep the meat and veggies submerged.
3. Put in the potatoes, corn and leeks and simmer for another 20 minutes or until potatoes and corn are tender.
4. Season with salt as needed, then add the Pechay and turn the heat off.
5. Serve the hot Bulalo with rice and a dipping sauce of calamansi or lemon with fish sauce.
TIPS:
- Cooking with Pressure Cooker cuts the cooking time to half, but make sure you take the necessary precaution when using pressure cooker.
- You may have had a Bulalo soup that is too greasy, chances are that it is most likely because of the cut of beef that was cooked with the marrow.
- Use a small fine sieve to remove the scum that floats on the surface when you first boil the beef. This way, you remove much of the scum without taking a lot of the liquid out.
- Turn the heat off once you add the pechay or bok choy to keep the bright green color of the vegetable. The residual heat is enough to cook the vegetable.
- If you decide to cook with leeks, just trim off the roots and the tough dark green leaves, then cut stalk horizontally in the center and wash thoroughly to rinse off the sand and dirt in between the stalk layers.