Beef Guisado Recipe

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips
• 3 tomatoes, sliced
• 2 onions, finely chopped
• 1 small head minced garlic
• 1/4 cup soy sauce
• 4 cups of beef broth or bouillon
• 1 teaspoon of salt
• 1/2 teaspoon pepper
• 4 tablespoons of cooking oil

Beef Guisado Cooking Instructions:

• Heat oil in a cooking pan.
• Sauté the garlic and onions.
• Add the sliced tomatoes
• Then add the beef, soy sauce, beef broth, salt and pepper.
• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.
• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.
• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
• After the above process, rub patis on the pata and sprinkle flour liberally.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:


Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Beef Tapa Recipe

Estimated preparation & cooking time: 30 minutes


Beef Tapa Ingredients:

• 1/2 kilo lean beef, thinly sliced
• 1/2 cup fish sauce (patis)
• 1/4 cup refined sugar
• 3 teaspoons salt
• 1 head garlic, crushed and minced
• 1 teaspoon ground pepper
• 1/2 cup cooking oil

Beef Tapa Cooking Instructions:

• Mix all ingredients in a mixing bowl
• Marinate for at least an hour or keep in the refrigerator overnight.
• In a large wok, heat cooking oil.
• Fry the marinated beef for 15 minutes or until golden brown.
• Serve hot with steamed rice or fried rice.

Serving Tips:

   Beef tapa goes great with any of the following:

• Atchara (pickled green papaya).
• White vinegar with hot chili peppers
• Sliced red tomatoes.
• With fried egg and fried rice (Tapsilog)

Pork / Chicken Adobo Recipe

  
   Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
•   3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.