Nilagang Baka

Nilagang Baka Recipe
            ( Beef Stew )

INGREDIENTS:

 1kg Beef Bones, with marrow inside
1kg Beef Brisket, cut into chunky cubes
7-8 whole black peppercorns
1 tspn coarse table salt
3-4 bunches of petchay (pak choy), trimmed and rinsed
3 medium potatoes, peeled and cut into chunky cubes
20 string beans, trimmed and rinsed
1/4 cabbage, trimmed and cut roughly into big pieces
1 large onion, peeled and cut into large cubes
enough water for the cooking process

COOKING PROCEDURE:

~  Rinse your Beef Bones well with cold water and at the same time with a small knife, scrape the end bits to get rid of the boney paste.  Place your Beef Bones inside a large pot and cover with cold water (water level should be just above the bones).  Bring to boil and lower the heat so that the liquid is just simmering.

~  Skim the scum/dirt off the top occasionally and dispose.  Simmer the Beef Bones for about 1 hour and then add in your Beef Brisket.  Bring to boil and let it simmer down, and don’t forget to skim the dirt off the top once again.  IMPORTANT: Skim the scum/dirt as much as possible while simmering.

~  Add in your peppercorns and onion, simmer for another 2 hours.  Liquid will reduce to half, add in your salt and stir it through.  After a couple of minutes, take out your Beef Bones and place in a separate bowl, slightly cover with cling wrap so  it won’t dry out.

~  Add in your cabbage and potatoes , make sure you fully immersed them in the simmering broth.  Cover the pot with the lid and simmer for 5 minutes .  Stir in your string beans and cook for a further a minute or so, covered the pot with the lid again.

~  Place your petchay on top of your Nilagang Baka, cover with lid and turn off the stove.  Leave your pot on top of the stove burner to finish of the dish.  Once the dish is ready to be served, arrange your Nilagang Baka on a large serving bowl. 

NOTES:

• This recipe is more than enough for 2 adults and 2 kids.

• Beef Bones were removed before adding the vegetables to create more space for the vegetable to be fully immersed on the broth.

• Be diligent on skimming the surface to collect the scum/dirt so that your broth would be clear and doesn’t look like murky dish water at the end of the cooking process.

• Please don’t overseason your Nilagang Baka with more additional salt as the potatoes tends to absorb the saltiness.  Better to place your seasonings (salt/patis & calamansi/pepper) on the table for individuals to add on their servings if they feel that it is underseasoned.

 

Sizziling Beef Sisig

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lb beef, chopped medium-fine
1 red onion, diced
soy sauce - 2 Tbsp calculated, season to taste
lemon juice - 1 oz calculated, season to taste
vinegar - 2 Tbsp calculated, season to taste
2 jalapeno peppers, finely diced
1/2 Tbsp oil

Directions

Saute beef in oil with onions & peppers. Add sauces, cook down a bit. Serve with rice.

Serving Size: Makes 4 servings (4 oz beef)

Papaitan

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:
1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.
Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.
Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

Kare-kare Recipe

INGREDIENTS:

• 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
• 6 tbsp peanut butter 
• 1 bundle sitaw or long beans (cut 3" length)
• 2 bundles bokchoy
• 2 cloves garlic (crushed)
• 1 medium onion (sliced)
• 1 tsp achuete powder for coloring 
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• bagoong or shrimp paste  

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HOW TO COOK KARE-KARE: Boil the pork hocks until soft. Set aside. Reserve the broth.  In a wok, saute garlic and onion.  Add pork hocks and fish sauce. Cook for few minutes.   Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.  Add the vegetables and cook until vegetables are tender. Stir occasionally.  Season with salt to taste. Serve with bagoong or shrimp paste.