Pinoy Recipes | Free Filipino Food Recipes » Beef Recipes

Paella, Filipino Style

noemi — Mon, 19 Dec 2011 13:25:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

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Traditional Beef Pot Pie

noemi — Fri, 03 Jun 2011 17:48:53 +0000

Dear readers,

Happy cooking.

Filling:

1/2 kilo beef tenderloin, cut into strips
All-Purpose Flour
1/2 cup butter
3 tablespoons crushed garlic
1 cup sliced mushrooms
3 tablespoons red wine
1 cup mushroom stock
1/4 cup cubed ham
1/4 cup chopped fried bacon

Pastry:

2 1/2 cups All-Purpose Flour
1 tablespoon garlic powder
1 cup butter (1 – 225g bar)
3/4 cup cream cheese

Prepared eggwash for brushing crust.

Dredge beef in flour. Set aside. Heat butter then sauté garlic. Add beef and cook until browned. Add mushroom and stir fry for a minute. Pour in the wine and mushroom stock. Simmer then add ham, and bacon. Cook until mixture is slightly dry. Cool.

Preheat oven at 350°F/ 177°C. Prepare three – 5 ounces ramekins. Set aside.

In a bowl, sift flour and garlic powder together. Cut in butter and cream cheese. Gather dough into a ball then divide into 2 portions one bigger than the other. Roll out the bigger portion to 1/8-inch thick. Cut into 3-inch rounds. Fit into the muffin pans. Fill with the cook beef mixture. Roll out the remaining dough. Use as top crust for pot pie – make slit at center of crust to serve as steam vent. Brush with eggwash then bake until brown.

Yield: 5 pieces——————

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Lasagna with Bechamel Sauce

noemi — Wed, 04 May 2011 17:32:19 +0000

Dear readers,

Let’s make the Bechamel sauce first:

Ingredients

3/4 cup butter
1/4 cup flour
2 cans evaporated milk (i can is equivalent to 225 ml or 1 cup)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cooking the Bechamel Sauce

1. Melt butter in a pan.

2. Blend in flour until bubbly.

3. Gradually stir in evaporated milk

4. Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.

5. Season with salt, pepper, and nutmeg

6. Set aside.

Now the Tomato Meat sauce

Ingredients

1 box lasagna pasta (500 grams)
3/4 kilo ground beef
1/4 cup olive oil
1/2 cup butter
4 cloves garlic, crushed
6 tablespoon white wine (optional)
1/4 teaspoon nutmeg
1/3 teaspoon oregano
1 teaspoon salt
4 tablespoon basil leaves, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato paste (150 grams each) dissolved in 1 cup water
shredded mozzarella cheese to add in between layers and for topping

To cook the Tomato Meat sauce

1. Heat olive oil and butter.

2. Brown the garlic, add the onions and cook until soft.

3. Put in the ground beef, wine, and spice

4. Allow to cook for a while then pour in the beef broth (1 cup) and tomato paste mixture.

5. Simmer gently until thick. A little flour may be needed to thicken the suace.

6. Set aside.

Prepare the pasta

1. Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”

2. Plunge in cold water.

3. Dry on Towel. Set aside.

Arrange in the pyrex dish

1. Grease a rectangular dish (around 10 inches x 7inches) with butter.

2. Pour 1/3 of bechamel sauce.

3. Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.

4. Repeat number 3. End with bechamel sauce on the top layer.

5. Sprinkle with mozzarella cheese.

6. Bake 350 F until golden brown.

7. Let stand 5 to 10 minutes to set.
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KEEMA KOFTA (Meatballs with Spicy Onion Sauce)

noemi — Wed, 27 Apr 2011 16:48:08 +0000

Dear readers,

Favorite Indian cuisine expert Kanchan Sandhwan shared Mediterranean Kebab recipes which is quite a delight considering there are few courses offered on this.

1) Wash keemo (ground meat) and strain water well. You can use ground chicken breast, lean pork or beef sirloin.

2) Add 1 teaspoon minced garlic, two tablespoon minced ginger, one teaspoon julienned green chili and 1 teaspoon each of coriander powder, cumin powder, garam masala and iodized salt.

3) Bind into small round balls and in a frying pan shallow fry them slowly like kebabs so that they don’t break or steam cook them for less calories.

GRAVY

1) Dice 2 onions and fry in a 5 teaspoons canola oil till brown.

2) Add 1 teaspoon minced garlic; 1 tablespoon julienned green finger chili; 4 pieces skinned, seeded and diced tomatoes; and 1 tablespoon tomato sauce.

3) Add 1 teaspoon each turmeric powder, coriander powder, red chili powder, cumin powder, garam masala and rock salt to taste.

4) Add the koftas into the gravy.

5) Add water to desired consistency and stir. Gravy should be mixed well.

6) Cover with a lid and on slow fire let the kofta cook till ready (keep stirring occasionally as and when needed)

7) Serve hot with rice or parathas… ——————

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Beef Kebab with Basmati rice

noemi — Sat, 26 Feb 2011 06:33:30 +0000

Dear readers,

Sandhwani demonstrated Murgh Makhmalie (Chicken BBQ Continental-American Style served with Saffron Rice); Keema Kofta (Meatballs with Spicy Onion Sauce), Chicken, Beef and Pork Kebabs, Roast Chicken and Chapati. Let me share the chicken, beef and pork kebabs

KEBABS

1) Wash keemo (ground meat) and strain well. You can use ground pork, beef or chicken meat.

2) Add 1 teaspoon each of minced garlic, minced ginger, julienned green chilies, red chili powder, cumin powder, coriander powder, garam masala and salt. Adjust spices according to your taste.

3) Add 1 egg and a handful of Japanese breadcrumbs. Mix well.

4) Bind it into kebab shape (similar to small sausage).

5) In a frying pan add little oil and shallow fry the kebabs until brown.

To serve chicken kebab:

1) Put a little canola oil in hot pan. Add one sliced onions and cook until onions are a bit caramelized. Add one julienned red bell pepper. Add chili sauce and calamansi juice according to taste.

2) Combine chicken kebab into the mixture.

3) Garnish with coriander leaves (wansoy).

4) Serve with green chutney.

Tips:

1) To ensure even cooking, insert wooden or metal skewer in each kebab prior to cooking.

2) You can prepare a large batch of kebabs and keep them in the freezer. Steam the kebabs first and freeze for up to one month. Thaw before frying.

SAFFRON RICE

1 cup Basmati rice
1 ½ cup water
Pinch of saffron
1T canola oil
½ tsp turmeric powder
½ tsp iodized salt

Cook in pot until done. Stir with spoon near the end of cooking process.
If using rice cooker, watch that rice is not overcooked.

Hope you like kebabs. I will share other recipes soon.

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com or email contactus@themayakitchen.com.
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Beef Morcon

noemi — Sun, 21 Nov 2010 09:16:55 +0000

Dear readers,

Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated, right? I added a video demo below the instructions so you can have an overview before cooking. It is best to prepare all the ingredients a day before so that on the actual day of cooking, all you do is mix the ingredients.

Ingredients

for the beef roll filling

1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
Kalamansi and 2 tablespoons soy sauce to marinate the beef

5 pieces of sausage (substitute with chorizo de bilbao)
1/4 kilo of minced beef liver (leave some for the sauce)
200 grams bacon
3 hard boiled eggs, sliced
2 sweet pickles, cut into half, diagonally
1 medium carrot, sliced lengthwise in 4 slices
100 grams queso de bola (or cheddar cheese) in strips
Thread for tying
flour for dredging rolled beef

For the casserole/sauce:

olive oil for frying
bacon fat for added flavor
3 cloves of garlic
1 onion chopped
2 cups of tomato sauce
1 cup of water
1/2 cup grated cheddar or 1/4 cup queso de bola cheese
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 teaspoon soy sauce
parsely and olives for decoration

Procedure

If you have no idea how morcon is prepared, see the embedded video below.

1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.

2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.

3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.

4. Gently roll the beef making sure all fillings are intact.

5. Tie with a string (see video demo below) Set aside.

6. In a casserole, saute garlic and onions using bacon fat for added flavor.

7. Lightly dredge the rolled beef with flour.

8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.

9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )

10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.

11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.

Video on how to prepare morcon——————

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Carpaccio of Beef Tenderloin with Sesame and Ginger dressing

noemi — Sun, 18 Jul 2010 00:56:02 +0000

Dear readers,

What I love about attending the Singapore Food Festival (July 16 till July 24, 2010) are the cooking demonstrations by the chefs. Not just your ordinary chefs, mind you. Mandarin Oriental Singapore hosted a cooking demo with celebrity chef Eric Teo. He is so funny as he interjects wit and humor every now and then to the demonstration. We were so honored with his presence because he is the president of the Singapore Chefs Association. Here is a simple recipe that you can even cook and the taste is so distinctly Asian that you will just love it. Sesame oil is an ingredient I often use in my Asian cooking.

Ingredients:

2 x100 grams. beef tenderloin fillet, season with salt and pepper
100 grams spring onions sliced
100 grams corn oil for cooking
100 grams sesame oil
30 grams sliced ginger
30 grams sesame seeds toasted
50 ml kikoman
100 grams water
50 grams honey

Braised daikon as base (Daikon is a long white radish: a long sweet white radish used in Asian cuisines. )

1. To prepare sesame dressing , place the honey, kikoman, sugar in large mixing bowl.Mix well and add water to dilute. Add in sesame oil and seed to engance the flavor.

2. To prepare braised daikon: make a dashi stock and poach the daikon till soft. Remove and set to cool. Slice into a a long rectangular shape

3. To prepare the beef, heat up a sauted pan over high heat, add a little corn oil and place the beef on the hot pan.

Sear each side (high heat) for about 30 seconds and set aside to rest.

In the same pan, add the spring onion and saute quickly with a little sesame dressing , then remove.

4. Slice the beef tenderloin into julienne slices and arrange in serving dish. Pour the sesame dressing over the beef slices . Garnish with green onions

Serves 4.

Thank you Eric Teo for the recipe and Mandarin Oriental Singapore for the cooking demo.——————

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Beef Tapa Recipe

noemi — Fri, 28 Aug 2009 10:07:51 +0000

Dear readers,

1 kilo beef sirloin, thinly sliced, cut into long strips
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
2 teaspoon minced garlic (adding more the better)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar

1. Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.
4. Store in freezer for 24 hours before cooking.

I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender. Others like their tapa as hard as rock or rubbery but I prefer mine tender to the bite.

——————

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Canned Corned Beef Recipes

noemi — Tue, 14 Jul 2009 16:19:30 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Recipes today will be different. I attended an event organized by Argentina Corned Beef, the “Canned Cuisine Chef’s Series” which aims to inspire kitchen creativity by bringing culinary experts and have them share their own corned beef recipe creations to consumers. Like most of you, I only prepare corned beef as “ginisang corned beef” or with diced potatoes. I don’t normally offer canned goods to my family as daily fare but I do indulge every now and then. Just remember that high salt diet is not good for the kidneys and to always drink lots of water. I will share 6 recipes especially to my readers who choose to eat canned corned beef as a viand.

With a little kitchen savvy and a taste for reinvention, anyone can come up with unique corned beef dishes or meals that the whole family will find healthy and deliciously enjoyable. Showcasing the versatility of corned beef were Chef Eugene Raymundo of Five Cows Ice Cream Bar and Restaurant, Chef Sam de Leoz Jr. of the UST-Institute of Tourism and Hospitality Management and Chef Mia Carla Yan of the Heny Sison Culinary School and Magsaysay Institute of Hospitality and Culinary Arts. Each chef presented their own recipes of an everyday meal and a “Weekend Couture Cuisine” dish with corned beef as the main ingredient.

Chef Mia presented her Argentina Corned Beef Frittata and tummy-filling Easy Argentina Shepherd’s Pie/ Cottage Pie.

Easy Argentina Shepherd’s Pie/ Cottage Pie

Ingredients:

1 kilo potatoes (3 big ones)

8 tablespoons butter
1 medium onion – chopped
1 cup mixed vegetables – diced carrots, corn, peas
2-175g cans Argentina Corned Beef
1 teaspoon Worcestershire sauce
1/2 cup beef broth
Salt, pepper, other seasonings of choice

Procedure:

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter. Add in vegetables and Argentina Corned Beef. Sauté for a few minutes.
4. Add Worcestershire sauce and beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place corned beef and vegetables in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 400ºF oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Makes 5 to 6 servings

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ARGENTINA CORNED BEEF RED CURRY

Ingredients:

1 tablespoon cooking oil
2 teaspoons shallots
2 teaspoons garlic
3/4 cup (120g) red cherry tomatoes
1-175g can Argentina Corned Beef
2 tablespoons (30g) red curry paste
1/2 teaspoon Thai fish sauce (nam pla)
1/4 cup water
2-3 tablespoons heavy cream
2 teaspoons chopped spring onions
2 teaspoon chopped fresh coriander

3-4 cups steamed rice
1/2 cup blanched broccoli and carrots

Procedure:

1. Heat oil in a sauté pan. Sauté shallots, garlic, tomatoes, Argentina Corned Beef and red curry paste.
2. Add water and simmer over medium to high heat until almost dry, about 3 to 5 minutes.
3. Season with fish sauce and stir in cream until the desired consistency in sauce is achieved.
4. Stir in spring onions and coriander before removing from heat.
5. Serve with steamed rice and vegetables on the side.

Makes 3-4 servings

————

2. Chef Sam’s breakfast heavyweight Farmer’s Lattice Omelet Corned Beef Wasabe, on the other hand, made the audience want to look forward to breakfast everyday. While the audience enjoyed the light, healthy goodness of his Rosti and Apple Stack Corned Beef with Apple Vinaigrette Dressing.

FARMER’S LATTICE OMELET WITH ARGENTINA CORNED BEEF

LATTICE OMELET:

Ingredients:

3 large eggs – beaten
1/4 cup fresh milk
Salt and pepper to taste
Pinch of nutmeg
Olive oil
1 tablespoon unsalted butter

GARNISH
Asparagus spears, blanched in stock
Caramelized onions

Procedure:

1. Combine eggs with milk and whisk with a wire whisk until frothy.
2. Season egg mixture with salt, pepper, and nutmeg.
3. Place egg mixture in a squeeze bottle.
4. Heat oil and butter in a small non-stick sauté pan. Drizzle the egg mixture to for a lattice pattern and cook until done.
5. Carefully peel off egg lattice and wrap around corned beef mixture.

SAUTEED CORNED BEEF:

Ingredients:

Olive oil
1/4 cup (60g) white onions, brunoise
2 clove garlic, mince
2-175g Argentina Corned Beef
Red wine for deglazing
1 tablespoon wasabe paste
Freshly ground black peppercorns

Procedure:

1. Heat the oil in a sauté pan and sauté onion, and garlic until aromatic.
2. Stir in the corned beef and mix well. Deglaze with red wine and simmer for a few minutes.
3. Mix in the wasabe paste to the corned beef mixture and season with freshly ground black peppercorns.

SAUCE CHORON for the Omelet

Ingredients:

Reduction:
1 tablespoon chopped shallots
1/2 teaspoon fresh-cracked whole black peppercorns
1 tablespoon dried tarragon leaves
1/3 cup (90ml) tarragon vinegar
1/3 cup (90ml) dry white wine

1/2 cup water
6 egg yolks
1 ½ cups clarified butter, warm
2 tablespoons dried tarragon leaves
1 teaspoon tomato paste
1/2 teaspoon salt, to taste

Procedure:

1. Combine the shallots, peppercorns, dried tarragon, vinegar and wine. Reduce to until nearly dry.
2. Add the water to the reduction; strain, if desired. Combine the reduction and the egg yolks in a stainless steel bowl. Whip over a bain-marie until the yolks form ribbons and triple in volume. They should be light but firm.
3. Add the clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles.
4. Add the chopped tarragon and tomato paste; adjust the seasoning to taste with salt.

Makes 2 ½ cups sauce.

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APPLE STACK CORNED BEEF W/ APPLE VINAIGRETTE DRESSING

Ingredients:

RUSSIAN DRESSING
1 ¼ cups mayonnaise
1/3 cup chilli sauce
4 teaspoons prepared horseradish
2 tablespoons minced onions, blanched
3/4 teaspoon Worcestershire sauce
Salt, as needed
Ground black pepper, as needed

1 lb 4 oz/567g thinly sliced Swiss cheese
3 -175g Argentina Corned Beef – sautéed with onions and garlic
2 cups sauerkraut
2 cups French fries
1 large white onion, peeled, fine rondelle

FOR ASSEMBLY:
2 green rondelle apples, ¼ in/6 mm thick (using a mandoline)
Juice of half a lemon

APPLE VINAGRETTE:
3 tablespoons apple juice
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
8 tablespoons extra virgin olive oil (EVOO)

Procedure:

1. To prepare the Russian dressing, mix together the mayonnaise, chilli sauce, horseradish, onions, and Worcestershire sauce. Season with salt and pepper.
2. For each sandwich, layer 1 slice of the cheese, 1 tablespoon of Russian dressing, 2 tablespoons of corned beef, French fries, 2 tablespoons sauerkraut and onion rings, on 1 slice of apple. Top with another 2 tablespoons of corned beef, 1 tablespoon of Russian dressing, and a second slice of cheese. Top with an apple slice.
3. Repeat procedure until you reach 3 layers. Finish with corned beef filling on top.
4. For the Apple Vinaigrette: Mix the apple juice, cider vinegar and Dijon mustard to a paste in a mixing bowl. Slowly whisk in the EVOO with a wire whisk until an emulsion forms.

———-

3. Chef Eugene’s attractively colorful Flamenco Maki intrigued guests’ taste buds for its sweetish-salty flavor; while his chewy Argentina Cheese & Mushroom Penne recipe reinvented pasta to suit the Filipino taste.

Maki de Buenos Aires/Flamenco Maki

Ingredients:

1 recipe sushi rice
1 recipe maki filling
1/2 cup shoestring potato chips (piknik original flavor)
2 medium ripe saba, cut into 8 strips each and fried
6 large eggs, scrambled and cooked in a pan to make 4 thin
sheets
4 sheets nori, cut into halves
1 recipe chimichuri

serves 8

Procedure:
Place half nori on a bamboo mat and flatten about 1/2 cup of sushi rice. Place a sheet of egg over rice and place about 3 tbsp corned beef, potato sticks and 2 sticks of banana. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces. Serve with chimichuri on the side or top each slice with 1/2 teaspoon of the sauce.

Sushi Rice
3 cups Japanese (sushi) rice, washed twice and drained
3 1/4 cups water

7 tablespoons rice vinegar
1 tablespoon mirin
3 tablespoons sugar

Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.
In a bowl, blend vinegar, mirin and sugar and set aside until ready for use.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any reaction with rice vinegar. It’s best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

Maki Filling
1 tablespoon corn oil
1/4 teaspoon paprika
1/3 cup minced onions
2 tablespoons minced garlic
1/2 teaspoon chili flakes
2 tablespoons minced parsley
2 175g Argentina Corned Beef
3 tablespoons red wine
pinch pepper

Procedure:
Heat oil in a pan. Sauté garlic, onions, chili flakes and paprika. Add in corned beef ,wine and pepper and cook for a few minutes until almost dry. Set aside.

Chimichuri

1/2 cup chopped parsley
4 teaspoons minced garlic
1/4 cup extra virgin olive oil
2 tablespoons wine vinegar
zest of 1 lemon
1 lemon, juice extracted
1/2 teaspoon salt
pinch cayenne pepper
pinch pepper

Procedure:
Blend all ingredients well and season to taste.

———-

Argentina Cheese & Mushroom Penne

400 grams penne, cooked according to package directions

2 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup chopped onions
3 tablespoons minced garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
pinch chili flakes
100 grams chopped oyster mushrooms or quartered fresh button
mushrooms
2 175g Argentina Corned Beef
3 tablespoons flour
1/2 cup cream cheese spread
1 tablespoon parmesan cheese
1 cup heavy cream
2/3 cup beef stock
salt and pepper to taste

Procedure:
Sauté garlic, onions, chili flakes and herbs in oil and butter. Add in mushrooms and cook for a few minutes. Add in corned beef and flour until heated through. Blend in cheeses, cream and stock and bring to a boil. Season to taste with salt and pepper and simmer for 2 minutes. Toss in pasta. Serve immediately and top with chopped parsley and parmesan cheese if desired.

Serves 6

——–

Argentina Corned Beef claims that their canned corned beef are fortified with Zinc and Iron. Zinc helps kids grow taller and strengthens their immune system, while Iron promotes brain development and good memory. Together, Zinc and Iron promote kids’ physical and mental development.

So there you have six recipes that you might one day need when you are sick and tired of preparing just plain Sautéed corned beef with onions or potatoes.——————

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Beef Mechado Recipe

noemi — Thu, 11 Jun 2009 16:50:45 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.I already posted a Beef Mechado recipe but that version used vinegar. The one featured here will use calamansi. It was supposed to have no tomato too. There are other versions of mechado that doesn’t use tomato but I prefer my mechado to have tomato. I just like my beef to have that tomato goodness in it. However, you can choose to remove the tomato. So here is the beef mechado recipe.

Ingredients

1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan
4 calamansi (Squeeze the juice and set aside)
5 Tablespoons soy sauce
2 tomatoes cubed (optional)
1/4 cup tomato sauce (optional)
1 large onion, sliced
5 cloves garlic, crushed
4 tablespoons sherry
1 1/2 cups water
Salt to taste
1 teaspoon peppercorns
1 small bay leaf
3 tablespoons all purpose flour (toasted)
2 tablespoons butter
2 potatoes, quartered

Olive Oil

Directions

1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact.

2. The following day, brown the beef in olive oil. Add diced tomatoes until tomatoes are tender.

3. Add bay leaf, onion, garlic, sherry, water, salt, peppercorns. Simmer until tender. (I usually use pressure cooker)

4. Remove the meat from the pan.

5. Slice beef and strain the sauce.

6. Thicken the sauce with tomato sauce, toasted flour and butter.

7. Add back the beef to the sauce and add potatoes.

8. Simmer until tender.

Like I said, you can remove the tomatoes and tomato sauce if you want a non-tomato mechado version. It’s just a personal preference that I add tomatoes.——————

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