Spicy Beef and Noodle Salad

Heat the broiler. Rub steak with soy sauce. Place on rack of unheated broiler pan.  Broil 5 to 6 inches from to heat for 20 to 25 minutes or desired doneness "160°F for medium", turn once halfway broiling.
Slice beef across the grain. Cook noodles according to directions. Drain in colander. Rinse with the cold water. Slice the cucumber crosswise into three sections. Use a vegetable peeler, cut lengthwise ribbons from sections. Combine hot sauce and water. Divide the steak abd tge noodles, cucumber, and carrots among bowls. Drizzle with chili sauce mixture, sprinkle cilantro. Makes 4 servings.



INGRIDIENTS:

1 medium English cucumber
1/2 cup Asian sweet chili sauce
1/2 cup water
1 cup packaged fresh carrots

Fresh cilantro leaves
3/4 kilo beef flank steak
1 tbsp. soy sauce
8 oz. rice noodles

Caldereta ni Mang Ando

Combine the beef and pineapple juice, onions and Magic Sarap in a pan. Boil briskly and lower the heat. Simmering until beef is tender or about 1 1/2 hours.Using a different pan, heat oil, garlic and onions. Add back tenderized beef and broth, bring to a boil. Add pickle relish and tomato sauce, liver spread and don`t forget the cheese. Simmering until sauce slightly thickens. Season with salt and pepper and taste it.
Add fried potatoes and carrots and cook for another 5-6 minutes.


 INGRIDIENTS:

2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
 2 cups and 2 tbsp unsweetened pineapple juice
1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

How to make a Ham tutorial

Mix all the dry ingredients in a bowl.Rub seasonings and mixed dry ingredients into the meat. Set the seasoned meat in a glass bowl.Refrigerate for one day.Tie the ham tightly into a ball with string cotton crochet string. Drain the meat juices that were left in the glass bowl and set for injecting.Large syringe to fit the meat juices, inject flavored meat juice. All the ham in small doses. The ham in a covered glass bowl inside refrigerator. The injecting process daily untol no juice is left.Keep ham inside a plastic bag in freezer for a month or more.




INGRIDIENTS:

1 ½  tsps vetsin

2 tsps prague powder or salitre powder
3 kilos pigue or pig’s leg without the bones and with the skin and fat intact
9 tbsps sugar
8 tbsps salt


PROCEDURE:

Add pineapple juice to cover ham at about 3/4’s level or to the top of the ham.
Add brown sugar, Enough to sweeten the pineapple juice mixture, bay leaves and crushed garlic.
Cook the mixture in a teflon-type. Heavy pot over a low fire until the meat becomes tender. Watch out that the meat. Prevent overbrowning by turning meat from time to time.
Cool the meat and slice into pieces.

Embutido My Mother made

Embutido is a Filipino meatloaf. This dish is one of the favorite filipino dish that my family loves to eat. Even consumes the whole wrap of embutido in a single. My family love also the embutido especially with the portion of hard-cooked eggs and sausages.
 Embutido - means that it is wrapped with the skin of the pig's intestines. But embutido is just wrapped with an aluminum foil because my family doesn't like to eat food that contains internal organs of the animals.
Embutido can be served as cold, fried the whole then sliced. Also best that you dip a slice of embutido with your favorite sauce. My favorite is the ketchup while my kids love to dip it with mang tomas. Hmm…delicious... Enjoy!!!



INGRIDIENTS:

 1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1 lb. ground pork
1/2 cup finely chopped carrots
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning


PROCEDURE:

Prepare a steamer . Prepare a baking pan and a wire rack and preheat oven to 350°F.
Combine all ingredients and mix.
Divide the mixture into 4 portions (depending on how many you want to make).
Spread the mixture into the center of foil, divide the slices of cook eggs and Vienna sausages. Place slices at the center of mixture. Hold the foil into your hand and roll until ends of the mixture covers the eggs and sausages. Holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Roll the aluminum foil into a tightly packed  "1 to 2" in diameter, sealing on ends.
Place the embutido in a steamer and steam for an hour. If you don't have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover it with aluminum foil. Steam-bake in the center of the oven for an hour.
slice into rings. Serve with your catsup or sauces.
Refrigerate unused embutido.

Sinigang Davao Special

Here’s the ingridients of sinigang. This is our dish when someone in the family if the weather is cold and wet. The “sour soup” dish because it`s a soup and it is sour.There are lots of variations, to cook this soup. What I call the “low budget” version. Most folks use tamarind to make it sour. This recipes use this or kamias. My family uses calamansi.  We learned this version from my grandmother. This was how she made sinigang. My Beloved’s lola uses kamias. Sinigang made with sampaloc tastes much better. Learned to love the simpler version, too.


INGRIDIENTS:

12 pieces of calamansi. (Squeeze the juice and make sure you remove the seeds from the extracted juice.)
1 tomato (We learned from our cook that tomato seeds and the tomato make the dish spoil faster so make sure you don’t have much left-over when you make this soup with tomato.)
1 bunch of talbos ng kamote
1/2 to 1 kilogram of bangus (milkfish) . You can also use pork as the “meat” of the dish.
1 Onion
2 tablespoons of garlic (sliced)
1 tablespoon of ginger slices
Salt, to taste


PROCEDURE:

Boil water in a pot with the ginger, onions and garlic.
Add the milkfish, calamansi juice and salt, to taste.
When the fish is cooked, add the kamote leaves (and tomato if you plan to include it).
When the kamote leaves are cooked, the soup is done.