MECHADONG BAKA (FILIPINO BEEF MECHADO)

MECHADONG BAKA (FILIPINO BEEF MECHADO)

Mechadong Baka (Beef Mechado) could be a tart Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low-cost and lean cuts of meat that had little or no fat/marbling. To assist add flavor, associate degree incision was created into each bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This method is what gave the stew its name- Mecha which means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed polished rice; however Chad conjointly likes it with Pandesal (Filipino Rolls).

While exploring through recipes, I found variable amounts of soy. Begin with 2 tablespoons and rise to four tablespoons supported style. Mixture of onions, carrots, and potatoes to the stew Shredded bell peppers also are widespread.The instruction is well doubled to serve additional individuals or create enough for leftovers. Like several stews, the flavor is even higher consequent day.

Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) could be a style of citrus native to geographic area. it’s a cross between the Mandarin Orange and Kumquat. The fruit has associate degree orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is usually consumed with the flesh to supply a sweet bitter flavor. it’s usually found in Filipino preparation, from garnishes to condiments. The fruit are often found within the turn out department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures line of work for one half fruit crush to three elements lemon juice), lime, or Meyer lemon.

 

Click  MECHADONG BAKA (FILIPINO BEEF MECHADO) for recipes.
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Ingredients

2 tablespoons vegetable oil
1 medium onion
3 cloves garlic crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato peeled and cut into 1 inch pieces
1 carrot peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving

Instructions

1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
4. Serve hot with steamed rice.

 

MECHADONG BAKA (FILIPINO BEEF MECHADO)
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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year.  It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating!  But once I made my first recipe, Instant Pot Beef Stew, it was instant love!  Now I don’t know what I’d do without it!  So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.

Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce.  I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender.  I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry?  Whatever I did I could never get it as tender as the restaurants do; that is until now!  It never occurred to me that the secret was in the cooking method.  I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!

Well it seems to me the secret to tender beef is to pressure cook it!  Enter the new love of my life, the Instant Pot!  When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed!  It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish!  This Instant Pot Mongolian Beef is seriously delicious!

But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry!  What?  Easier than stir fry?  How is that possible?  First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit.  And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring  is kept to just a few minutes to brown the meat.  And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!

I serve it over steamed white rice which I make in my  Zojirushi Rice Cooker.  You can even make bowls and bentos with this recipe!

So here’s the recipe for Instant Pot Mongolian Beef!

Ingredients:

2 Lbs. Flank  or Sirloin Steak cut into small thin slices

1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand

2 Tbs. Minced Garlic

1/2 Cup Soy Sauce

1/2 Cup Water

2 Tbs. Worcestershire Sauce

1/2 Cup Coconut Sugar

1 Tbs. Molasses (or you can skip the coconut sugar and Molasses and use 2/3 cup dark brown sugar instead)

1 Tsp fresh minced ginger

3 Tbs. Cornstarch dissolved in 1/3 cup water

3-4 stalks green onions cut to small pieces

1 Tsp Sesame seeds (optional)

Directions:

Turn Instant Pot to Sauté and place oil inside inner pot

Heat oil about 1 minute

Place small amounts of beef in pot and brown both sides – about 2 minutes

Remove browned meat from pot and brown remaining meat in small batches until all meat is browned

Add garlic to pot and cook about 1 minute

Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well

Turn pot to manual and adjust time to 12 Minutes

Return meat and any juices that seeped out to the pot

Place lid on making sure the valve is set to Sealing

When timer goes off move valve to venting to quick release the pressure

Remove lid and stir in cornstarch mixture until the sauce is thickened

Sprinkle with green onions and sesame seeds before serving.


Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef
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Ingredients
Servings:
Instructions
  1. Turn Instant Pot to Sauté and place oil inside inner pot
  2. Heat oil about 1 minute
  3. Place small amounts of beef in pot and brown both sides - about 2 minutes
  4. Remove browned meat from pot and brown remaining meat in small batches until all meat is browned
  5. Add garlic to pot and cook about 1 minute
  6. Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well
  7. Turn pot to manual and adjust time to 12 Minutes
  8. Return meat and any juices that seeped out to the pot
  9. Place lid on making sure the valve is set to Sealing
  10. When timer goes off move valve to venting to quick release the pressure
  11. Remove lid and stir in cornstarch mixture until the sauce is thickened
  12. Sprinkle with green onions and sesame seeds before serving.
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Fish Escabeche Recipe

Fish Escabeche Recipe

Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.Not to be mistaken as Ceviche — which is a South American favorite that makes use of raw fish — like kilawin. Filipino Escabeche requires the fish to be fried and cooked in vinegar.

I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I’m continuously excited to own this dish as a result of I in person suppose that the results of deep-fried fish being well-done in any sort of sauce is really amazing. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like uptake deep-fried fish with a touch of atchara.

Try this Escabeche Recipe and let me know what you think.

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Ingredients:   

1 large fish 1 to 2 lbs, cleaned and salted
1 medium red bell pepper sliced into strips
1 medium red onion sliced
1 cup white vinegar
5 cloves garlic crushed
1 teaspoon whole peppercorn
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cooking oil

Instructions:

1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
Fish Escabeche Recipe
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Fish Escabeche Recipe
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Pork Tamarind Soup

Pork Tamarind Soup

So on my first attempt to cook Sinigang/Tamarind therefore up, i used to be uninformed. I threw all the ingredients during a pot, simmered the soup till the meat was tender and voila! I’m the simplest cook ever!Little did i do know that I had been missing out on the flavors that every ingredient provides to the current savory, sour, delicious soup. Although, my previous instruction for Sinigang found here will still be employed in a pinch, the Tamarind Soup instruction that I’m that includes during this post could be a crowd entertainer.

Sinigang could be a Filipino term for a sour/tart and savory soup poached with vegetables and meat or fish though pork and fish area unit the foremost ordinarily used. There are a unit completely different versions of “Sinigang” that use alternative vegetables/fruits that build the soup tart/sour however Tamarind or in Filipino “Sampalok” is that the preferred. I keep in mind after I was a baby growing up within the Philippines; raw tamarind picked from our yard was stewed and strained to flavor the soup. Nowadays, a Tamarind flavor packet is most well-liked by most Filipino households since it’s less time intense. Tamarind flavor packets or Sampalok combine from the Philippines area unit sometimes obtainable in any Asian market within the America.

One of the most ingredients of Sinigang/Tamarind Soup could be a vegetable known as “Gabi” pronounced as “gah-bee”. It’s a gentle flavor and also the texture is comparable to a dense potato once poached. i’m excited and grateful that this harvest is currently being oversubscribed at non-Asian grocery stores with varied names like Eddo/Eddoe Taro or Xanthosoma atrovirens.I also mention “water spinach” or “Kangkong” on the ingredient list below. it’s a vegetable ordinarily used for Sinigang/Tamarind Soup however seldom oversubscribed in tiny America town – Asian grocery stores therefore i take advantage of regular spinach or herbaceous plant instead.

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Click here for Pork Tamarind Soup recipe!

Ingredients

1/2 large onion, quartered and sliced thinly
5-7 gloves of garlic finely chopped
1 Medium Tomato quartered
2-3 tbps Cooking oil
2 1/2 lbs pork loin riblets cut bite size
3 tablespoons fish sauce
8-10 pcs Radish, trimmed and quartered
4-5 Eddo Taro/Malanga peeled and quartered
2 packs Tamarind Soup Mix/Sinigang Flavor Mix
5-6 cups Water (variable amount depending on flavor and amount of broth preferred)
Pepper according to taste
10. Spinach/Arugula/Kangkong (water spinach)

Instructions

1. Saute garlic and onions in a large pot/casserole on low-medium heat until tender
2. Add pork and 3 tbps fish sauce, mix and cover for about 10 minutes. Mix often to brown meat evenly.
3. Add water gradually, enough to barely cover the pork, cover for about 10 mins
4. For a clear broth, remove pork residue by skimming surface of water, throw residue away.
5. Add more water if needed, still barely covering the pork
6. Add 1 packet of Tamarind Soup Mix, taste and gradually add more according to preference ( I usually use 1 and 1/2 pack of the tamarind soup mix)
7. Add Eddo Taro/Malanga/Gabi, mix, simmer and cover for 30-40 minutes
8. Gradually add more fish sauce (use a tablespoon!) according to taste
9. Check pork and taro if tender, then add Spinach/Kangkong (water spinach), mix and simmer on low uncovered for 5-10minutes
Serve hot with a side of steamed rice



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CABBAGE WITH CHICKEN

CABBAGE WITH CHICKEN

This succulent Cabbage and Chicken is hearty, filling, and then delicious. Simply number of ingredients and regarding quarter-hour of active cookery time frame this superb dinner. This is often my #1 Best Recipes yet!

This recipe has never failed me.. It gets from my family and friends on every occasion I create it! This sauté Cabbage with Chicken is therefore saporous, filling, and healthy that I cannot say enough treats regarding it. It’s a requirement try to I hope you won’t skip this direction. CABBAGE WITH CHICKEN

Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with recent cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) typically cook this dish with bacon, ribs, and pork. I additionally cook feeder cabbage very often. A few of years ago, I made a decision to undertake it with cabbage with chicken and it exceeded all my expectations. Since then, I actually have regular requests for this dish from my husband, however to be honest with you – I like it over anybody! It’s far and away my favorite dish within the world and that i will eat it on a daily basis with a giant spoon right out of the cookery pot.

Click Cabbage with Chicken for more recipes!!!

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Ingredients:

3 tbsp olive oil
1 1/2 lb boneless chicken thighs, cut into small pieces
1 medium cabbage
2 medium carrots (shredded)
1 tbsp paprika
2 tbsp. tomato paste
1 cup chicken stock
salt, pepper
1 tbsp. hot sauce optional
chopped fresh parsley to garnish

Instructions

1.Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

2.Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.

3.Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

4.Add the cabbage and cook for five more minutes.

5.Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

6.Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.


 

CABBAGE WITH CHICKEN
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CABBAGE WITH CHICKEN
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