PORK BISTEK

Pork Bistek

Pork Bistek is one of the Filipinos favorite dish. Pork Bistek is a variant of Bistek Tagalog using pork loin sliced thin and marinated in soy sauce-calamansi juice mixture. Easy to cook and few basic ingredients needed. The meat is marinated in soy sauce, calamansi juice, garlic and ground pepper. Browned and stewed until meat is tender.

PORK AT CHICKEN ADOBO

Pork at Chicken Adobo

This is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic. Depending on your preference, you can use another cut of pork or even all chicken thighs.

INGREDIENTS: 

1/4 kg pork tenderloin, trimmed and cut into (2-inch) pieces 

1/2 kg skinless, boneless chicken thighs, cut into (2-inch) pieces 

1/3 cup Kikoman soy sauce

 
1/4 cup water 

1/2 teaspoon crushed black peppers

1/2 cup Apple Cider vinegar 

8 garlic cloves, crushed 

1 large onion, chopped

3 pcs potatoes, cubed

4 tablespoon Olive Oil

COOKING INSTRUCTIONS:

1. Fry potatoes on a nonstick skillet and set aside.

2.  Heat a large nonstick skillet over medium heat and add Olive oil.

3. Add pork pieces; cook 4 minutes, browning on all sides. 

4. On same skillet, saute garlic and onions for 2-4 minutes until it get brown.

5. Add chicken thigh and cook for 5 minutes.

6. Add soy sauce, water, peppers, apple cider vinegar,  bring to a boil. Cover, reduce heat, and simmer 1 hour. 

7. Add the fried potatoes and cooked for 3 minutes.

8. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. 

Serve hot and enjoy!

BANGUS BISTEK

Bangus Bistek

Try this milk fish steak recipe with some soy sauce, calamansi juice and onions! A very simple fish recipe that is cooked in Filipino way! Bangus Bistek is a simple Filipino fish recipe where fish is fried first then served with soy sauce, calamansi juice and onions. This dish is not only delicious and healthier but also easy to make.

INGREDIENTS:

1-2 kg Bangus(milk fish), butterfly cut

1/3 cup soy sauce

1/3 cup kalamansi or lemon juice

1/3 cup water

5 cloves garlic, minced

1 medium size onion, sliced

1/2 tsp. ground black pepper

3 tablespoon Olive Oil

cooking oil for frying

COOKING INSTRUCTIONS:

1. Heat frying pan in medium high and add cooking oil.

2. Pat dry bangus fish with paper towel fry until golden brown. Set aside.

3. In a bowl combine water, soy sauce, calamansi juice and ground pepper. Mix well and taste test for desired salty sour sweetness. Remember you can always add more soy sauce if needed.

4. On a separate pan, add 2 tablespoon of Olive oil. Quickly fry the onions and set aside.

5. Using the same pan, brown garlic and onion and add the soy sauce calamansi mixture. Simmer sauce in low heat for 5 minutes.

6. Place the fried fish into the sauce, slowly stir and simmer in low heat for few minutes.

7. Transfer in a serving dish, garnish with fried onion rings and serve hot. Enjoy.

LUNCHEON MEAT FRIED RICE

Luncheon Meat Fried Rice

Have you got left over rice in the refrigerator? Have you got luncheon meat in the kitchen cabinet? Why not fry them together for a delicious plate of Luncheon Meat Fried Rice? Throw in some carrots for added taste and colour and a couple of diced vegetables as garnish and you will have a beautiful plate of fried rice to dig in. You can even eat it with its own.

INGREDIENTS:

3 bowls cooked rice (preferably overnight cooked rice), for this  i used mixed brown rice
1/2 can luncheon meat (diced)
1cup of frozen vegetables (carrots,corn & green peas)
1 large onion (chopped)
1 cloves of garlic

1/2 cup green bell pepper
2 eggs
2 tablespoons Olive Oil
1 teaspoon light soya sauce

salt and pepper to taste

COOKING INSTRUCTIONS:


1. In a hot work, fry luncheon meat till beginning to brown. Set aside.

2. Heat oil in wok and add chopped garlic and chopped onions till golden brown and aromatic. 

3. Add frozen vegetables and stir fry for 1 minute. Add salt and pepper. Mix well.

4. Add rice and fried luncheon meat and stir-fry for 2 minutes.

5. Make a “well” in the wok by pushing the rice mixture aside. 

6. Break eggs into the “well” and fry it till semi-cooked. Cover with rice mixture and continue frying whilst adding light soya sauce. 

Serve hot  and enjoy!!