Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

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Stir-fried Beef With Pineapple

INGREDIENTS

250 grams beef tenderloin

Salt and pepper

10 grams garlic, chopped

100 grams white onion, chopped

150 grams pineapple

5 grams oyster sauce

3 grams peppercorn

100 grams spring onion, chopped

PROCEDURE

Slice beef tenderloin and marinate with salt and pepper.

In a pan with little oil, saute garlic, white onion and beef. Put pineapple, oyster sauce, peppercorn and spring onion. Serve hot.

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Fried Beef Siomai

INGREDIENTS 

380 grams ground beef

1 egg, slightly beaten

1 small carrot, finely chopped

1 medium onion, finely chopped

1 tablespoon soy sauce

2 tablespoons all purpose flour

1 tablespoon cornstarch

1/2 teaspoon pepper

4 cups vegetable oil

Soy sauce and calamansi

Wanton wrappers

PROCEDURE

Mix first 8 ingredients. Blend well.

Place a tablespoon on filling on the center of wrapper and pressupward to seal. Deep-fry until golden. Drain on paper towels. Serve with soy sauce and calamansi. Makes 25 siomai.

Beef And Carrot Combo

INGREDIENTS

165 grams corned beef

2 cups cooked rice

100 grams chicharo or snow peas, blanched

1 piece small carrot, sliced and blanched

PROCEDURE

Heat corned beef. Scoop hot steaming rice onto plate and top with corned beef. Garnish with a chicharo and carrot.

Bo Cuon Lacai (Beef Roll With Mustard 'Hanoi Style')

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

Beef Caldereta

INGREDIENTS

250 grams beef, cut into cubes

20 grams garlic, minced

20 grams onion, chopped

20 grams tomato, chopped

1/2 cup oil

2 tablespoon catsup

1 teaspoon soy sauce

1 teaspoon Knorr seasoning

Vetsin, salt and sugar to taste

100 grams cheese, shredded

1 teaspoon liver spread

1 piece chili, minced

1 cup soup stock

1 piece potato, sliced into cubes and fried

1 piece red bell pepper, sliced into cubes and fried

PROCEDURE

Fry beef a bit then saute in garlic, onion and tomato in oil. Add in tomato sauce, catsup, soy sauce, seasoning, vetsin, salt and sugar. Mix in cheese, liver spread and chili. Pour soup stock. Let boil until meat becomes tender. Add potato and red bell pepper.

Beef Quesadilla

INGREDIENTS

90 grams beef tenderloin, cut into strips

1 tablespoon butter

10 grams chopped onion

10 grams bell pepper, cut into strips

Dash of cumin seed powder

40 grams Quickmelt cheese, grated

2 pieces small tortilla wrapper

1/2tablespoon all-purpose cream

Dip:

[Combine all]

1/2 tablespoon chopped fresh tomato

1/2 tablespoon chopped onion

1/4 tablespoon chopped coriander

1 tablespoon balsamic vinegar

salt and pepper

PROCEDURE

Saute beef tenderloin strips in butter. When almost half done, stir in onion and bell pepper. Season with cumin seed powder then remove from pan.

Scatter grated cheese over tortilla, place sauteed beef tenderloin including onion and bell pepper strips. Fold in half and place in oven toaster. Remove tortillas when already firm then cut into three pieces.

Place on dish and pour cream over tortillas. Serve with dip on separate dish.

Beef Tempura

INGREDIENTS

1/4 kilo lean beef, sliced into thin sheets

100 grams Baguio beans, blanched

60 grams carrot strips (as long as Baguio beans), blanched

Oil

Tempura Batter:

1-1/8 cups all purpose-flour

1 large egg

2/3 cup ice cold water

Dash of baking powder

PROCEDURE

Place 2 thin sheets beef on plate. Place 3 pieces Baguio beans and 3 pieces carrot at one end. Roll up beef. Enclose vegetable filling. Seal using toothpicks.

Prepare batter: Sift flour 3 times. Beat egg and water together in bowl. Add in sifted flour and dash of baking powder. Mix lightly until lumpy. Don't overheat.

Heat oil in pan. Dip beef in tempura batter until well-coated. Drop into hot oil and deep-fry until cooked and crisp. Drain on paper towels. Slice and serve with tempura sauce.

Beef Balsamico

INGREDIENTS

1/2 piece beef tenderloin, well trimmed

Marinade:

4 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

4 tablespoons Worcestershire sauce

2 tablespoons yellow lemon juice

2 tablespoons rock salt

2 tablespoons mince shallot

1 tablespoon extra virgin olive oil

1 cup balsamic vinegar

PROCEDURE

Slice beef tenderloin into 2/3" thick round pieces and pat dry with paper towels and place in container where all can fit in one layer. Combine all ingredients of marinade, stirring until salt is dissolved. Pour over meat and let stand for 10 minutes at room temperature. Pour balsamic vinegar in small narrow sauce-pot and set over low fire. Simmer until syrupy. Drain meat from marinade and prepare nonstick heavy bottomed pan.

Pour olive oil in pan and heat.

Saute meat pieces over medium-high heat and turn pieces when color turns brown. Cook until medium rare, medium, medium well or well done. Cook in batches if your pan is small.

Place sauteed beef tenderloin steaks on serving dish and drizzle with balsamic vinegar syrup.