Filipino Recipes | About | Contact | Share Your Recipe | Site Map | My Store
Showing posts with label filipino beef recipes. Show all posts
Showing posts with label filipino beef recipes. Show all posts

Lumpiang Shanghai Recipe


The Lumpiang Shanghai Recipe is one of my family’s favorite recipes especially during important occasions like family gatherings, birthday parties, and fiestas (feasts). Even just a simple and social get-together, you will surely find the Lumpiang Shanghai somewhere in the food table. The Lumpiang Shanghai or Spring Rolls is another popular dish that came from the Chinese. It was originally called lunpia and was brought to the Philippines by local Chinese traders. It is made of ground pork or beef, finely chopped shrimps, minced onions, minced carrots, and several spices wrapped in specially made wrapper called the lumpia wrapper. It is cooked deep-fried and is best served with sweet and sour sauce, or vinegar with garlic sauce. You can experiment with as many dipping sauces as you like but my personal favorite is the mayo-ketchup dip.

For this Lumpiang Shanghai Recipe, we will be doing a different version. Instead of wrapping all the raw ingredients first and frying it, we will do a little better. We will semi-fry all the raw ingredients first before we wrap it with the lumpia wrapper then fry it. How’s that? I like this method because it makes sure that all the ingredients inside the rolls are cooked well before eaten.

Here is my Lumpiang Shanghai Recipe. Try it!

lumpiang-shanghai-recipe

Ingredients:
  • 1 lb. ground pork or ground beef 
  • 1/4 cup finely chopped onions 
  • 1/2 cup finely chopped carrots 
  • 1 cup chopped shrimps 
  • 2 tbsp soy sauce 
  • 1 whole egg 
  • salt and pepper, to taste 
  • lumpia wrapper

Cooking Procedure:
  • Mix all the ingredients in a bowl.
  • In a cooking pan, heat 2 tablespoons of vegetable oil and fry the mixture until it is half-cooked.
  • Remove excess oil by using a strainer.
  • Wrap the meat into rolls with the lumpia wrapper. Use egg whites to seal the wrapper.
  • Fry in deep hot oil until the color becomes medium brown. 
  • Drain in paper towels to remove excess oil.
  • Serve with your favorite dipping sauce.

Hot Tip:
  • Deep fry in medium heat.
  • You may also try ground chicken meat.



 Have you tried this Lumpiang Shanghai Recipe yet? For suggestions or comments, feel free to write it in the comments section below. We love to hear from you!


Go to Recipe ...

Morcon Recipe


The Morcon Recipe is a very popular Filipino beef recipe especially during occasions like fiestas, birthdays, special family gatherings, Christmas Eve, and New Year’s Eve. The Morcon is a Spanish-inspired dish and is actually a Filipino version of the meat roll. It is stuffed with your favorite ingredients like sausages, hotdogs, carrots, hard-boiled eggs, pickles, and cheese. The Morcon is a household favorite on special occasions because of its unique and flavorful taste, and the way it presents itself on the table.

Preparing Morcon is easier than you think. I used to order lots of Morcon every time we have special family gatherings or to celebrate an occasion. But now, I am very proud to say that I already make or cook my own special home-made Morcon. The Morcon Recipe I have prepared below is perhaps one of the easiest and the most basic Morcon Recipe. All you need are some beef sirloin, hotdogs or sausages, eggs, some carrots, sweet pickled cucumber, cheddar cheese, some flour, lemon juice or calamansi juice, and soy sauce.  If you know how to fry and simmer then cooking this holiday dish won’t be a problem.

Here is my Morcon Recipe.

pork-beef-morcon-recipe

Ingredients:
  • 2 lbs beef flank steak cut into 1/2 inch thick large sheets
  • 2 pieces beef cubes dissolved in 3 cups boiling water or 3 cups beef stock
  • 1 piece lemon or calamansi juice
  • 1 piece medium sized carrot, cut into long strips
  • 4 pieces hotdogs cut lengthwise
  • 2 pieces sweet pickles or sweet pickled cucumber cut lengthwise
  • 3 pieces hard boiled eggs sliced
  • 3 ounces cheddar cheese cut in strips about 1/2 inch thick
  • 1/4 tsp salt
  • 1/2 cup soy sauce
  • 1/2 cup flour
  • 1/2 cup cooking oil
  • pepper
  • sugar

Cooking Procedure:
  • Marinate the beef sheets in soy sauce and lemon or calamansi juice for at least 30 minutes
  • Place the beef sheets in a flat surface and arrange the hotdogs, pickles, carrots, cheese, and eggs
  • Roll the beef sheets enclosing the fillings and tie with a cooking string to ensure it will not open-up
  • Place cooking oil in a pan and apply heat
  • Dredge the rolled beef in flour 
  • Fry until the color of the outer part turns medium brown
  • Transfer the fried rolled beef in a casserole 
  • Pour-in the beef broth then bring to a boil
  • Add half of the soy sauce-lemon juice marinade and simmer for an hour or until the meat is tender
  • Season with salt, pepper, and sugar
  • Remove the strings and slice into serving pieces
  • Place in a serving dish and add the sauce.

Hot Tip:
  • Cook or heat the left over marinade until it becomes thick or saucy.
  • Drizzle it over just before serving and garnish with parsley.


What do you think about this recipe? Feel free to give us your feedback below. We love to hear from you!

Go to Recipe ...

Bistek Tagalog Recipe


Bistek Tagalog Recipe is a very popular, and one of the best beef recipes of the Filipinos. The word Bistek is a slang Filipino word for “Beef Steak”. In other words, the Bistek Tagalog is actually the Pinoy version of the famous Beef Steak. Bistek Recipes are very common and popular among households because of its simplicity and flavorful taste. The cooking process is so simple and the ingredients are available in most supermarkets.

Cooking Bistek Tagalog is very easy. If you know how to cook Pork Adobo or Chicken Adobo, then this Bistek Tagalog Recipe is definitely a walk in the park. All you need is some beef strips (beef sirloin), soy sauce, calamansi or lemon juice, garlic, and onions and you’re all set! The difference between the Bistek and the Beef Steak is that when cooking Bistek you have to fry the beef strips first before you simmer it in soy sauce, lemon juice, and water. To top it all off you then garnish it with onion rings and fried potatoes. Then Voila!

bistek-tagalog-recipe

Ingredients:
  • 1 lb beef sirloin- sliced into strips
  • 1/4 cup soy sauce
  • 1 piece lemon or 3 pieces calamansi
  • 1/2 tsp ground black pepper
  • 3 cloves garlic-crushed
  • 1 large onion-sliced into rings
  • 1 large potato- sliced into strips
  • 3 tbsp cooking oil
  • salt to taste

Cooking Procedure:
  • Marinade beef in soy sauce, lemon(or calamansi), and ground black pepper for at least 30 minutes
  • Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Then set aside.
  • In the same pan fry the potatoes. Then set aside.
  • Fry the marinated beef (without the marinade) until color turns brown. Then set aside.
  • Put-in the garlic then saute for a few minutes
  • Pour the marinade and bring to a boil.
  • Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
  • Add the stir-fried onions and some salt to taste.
  • Garnish with fried potatoes before serving.

Hot Tip:
  • You can also use pork strips instead of beef. Try it!
  • You can also garnish it with lemons or stir-fried green peas.


Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

Go to Recipe ...

My Pochero Recipe


Pochero is one of the most popular and favorite stew of many Filipinos. There are actually three variations of the Pochero Recipe: the pork, the beef, and the chicken pochero recipe. They are mostly prepared and cooked the same way and use the same ingredients too, but to make things simple I will be sharing with you more about my Chicken Pochero Recipe.

The first time I tried cooking Chicken Pochero way back in High School was a memorable and learning experience. It was at my third try that I actually learned that my Pochero was missing something. My first Pochero Recipe consisted of just three simple ingredients: the chicken, bokchoy(pechay), and plantain banana(saba). The taste was good but not good enough for me. After several experimentations, I discovered a secret ingredient that made my Chicken Pochero very delicious.

Here is my Chicken Pochero Recipe. Try it and see for yourself!

pochero-recipe

Ingredients:
  • 2 lbs chicken cut into pieces (thigh part)
  • 1/2 piece cabbage, quartered
  • bunch of bokchoy (pechay)
  • 1 medium sized potato, cubed
  • 2 large plantain(saba) banana
  • 1 large tomato, diced
  • 1 medium sized onion, diced
  • 2 tbsp whole pepper corn
  • 2 tbsp fish sauce
  • 1 tsp garlic
  • 1 small can tomato sauce
  • 1 cup garbanzos

Cooking Procedure:
  • Heat oil and fry the banana until color turns golden brown. Set aside when done.
  • Sauté the garlic, onion, and tomato
  • Add the Chicken and cook for 3-5 minutes
  • Add the fish sauce, tomato sauce, and whole pepper corn and mix well
  • Add the water and simmer until chicken is tender
  • Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
  • Add the cabbage and simmer for 5 minutes
  • Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:
  • Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
  • Try adding long green beans together with the cabbage.



 Do you have some cooking tips or recipes to share? We love to hear from you!

Go to Recipe ...

Filipino Beef Bulalo Recipe


For all the soup lovers, this Beef Bulalo Recipe is a must! Bulalo or Beef Shank Soup can be very expensive in some classy restaurants, but if you take time to learn and follow this simple bulalo recipe I have prepared for you you'll be surprised how easy it is to prepare this original and savory Filipino dish!

Here is my beef bulalo recipe for you to follow. Try it and let me know what you think.


filipino-beef-bulalo-recipe
Photo Courtesy of Angsarap.Net
Ingredients:
  • 2 kg. bulalo/bone marrow or beef shanks
  • 1/2 kg. grated gabi (just like preparing for sinigang)
  • 1/2 kg. chinese pechay
  • 25 g. green onions
  • 10 g. garlic
  • 20 pcs. pepper corns
  • 1/4 kg. shredded labong
  • 1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
  • 8 c. water
  • salt
  • vetsin or magic sarap
  • patis/fish sauce

Cooking Procedure:
  • Bring water to a boil then add the bulalo
  • Boil once and remove scum that floats
  • Boil again, add all the above ingredients except the chinese pechay
  • After 3 minutes, lower fire to simmer
  • When bulalo is soft, add the chinese pechay
  • Add salt, patis, vetsin or magic sarap to desired taste

Hot Tip:
  • Use beef stock instead of water
  • Just add red chili peppers or black pepper for a spicy-hot bulalo


Have you tried this Bulalo Recipe yet? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below.
Go to Recipe ...

Filipino Beef Mechado Recipe


My Grandpa's birthday celebration will never be complete without his favorite dish, the Beef Mechado. Mechado is a truly Filipino beef dish. Although, it is traditionally considered as a Spanish dish, the slight variation of this famous dish and the addition of some ingredients like the soy sauce and calamansi juice to the marinade gives the Beef Mechado its original, flavorful, and distinct pinoy taste.

Although, the Beef Mechado Recipe that I learned from my Grandma has a lot more ingredients added, the secret to a very savory and delicious Beef Mechado is in the beef stock. Put it this way, preparing your beef stock is a very basic skill that you should learn and be familiar with if you want to have the best tasting Beef Mechado.

Here is the beef mechado recipe I use. Enjoy cooking and have fun!

filipino-beef-mechado-recipe

 Ingredients:
  • 1 kilo of beef cut into chunks
  • 1/8 - 1/4 kilo of pork fat cut into strips
  • 4 onions, peeled and quartered
  • 5 medium potatoes, quartered (optional: fried)
  • 1 medium sized carrot, sliced in 1/2" sections
  • 2 red bell pepper, sliced
  • 2 cups beef stock or 2 bouillon beef cubes dissolved in water
  • 3 bay leaves (laurel leaves)
  • 1/4 cup vinegar or calamansi juice
  • 2 cups tomato sauce and 1/2 cup tomato paste
  • 1 cup soy sauce
  • salt & pepper to taste

Cooking Procedure:
  • Cut a slice on the beef chunks and insert a pork strip in the middle (mitsa)
  • In a casserole or sauce pan, combine the beef (with the pork strips in it), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
  • Add the vinegar or calamansi juice and let boil for a minute
  • Add the potatoes, onions, carrots, and bell pepper
  • Let simmer until potatoes and carrots are cooked, stir occasionally to thicken sauce

Hot Tip:
  • Try frying the potatoes first before you add them in. I've done this many times and it even tastes better.
  • You can also sauté the beef chunks in garlic and onions first before adding the tomato sauce, beef stock, etc.
  • Try to experiment using spaghetti sauce (Italian or Sweet Blend) rather than plain tomato sauce. 



Have you tried this beef mechado recipe? If you have your own mechado recipe or other beef recipes that you would like to share with us, feel free to write it in the comments section below.
Go to Recipe ...

My Nilagang Baka Recipe


Nilagang Baka or "boiled beef" as literally translated is an all-time favorite indeed. I know a friend who owns this famous Nilagang Baka specialty restaurant in Bacolod City where they serve this famous Filipino dish twenty-four hours a day, seven days a week. Their peak hours are from 7pm till dawn. I had the chance to talk with this friend of mine and eventually asked him for his Nilagang Baka Secret Recipe. He did not give me his recipe list literally but advised me that the secret for a very delicious and savory Nilagang Baka is in the beef stock. Preparing your beef stock may be a little bit time consuming but have patience and your sacrifices will be rewarded.

Here is a nilagang baka recipe that you should try out.

filipino-nilagang-baka-recipe
Ingredients:
  • 1 kilo beef bones, chopped, 1/4 beef brain (for beef stock)
  • 1 kilo beef cut into 1 1/2" cubes
  • 5-8 potatoes cut same size as the beef
  • 1 bundle of pechay, cut into 2 parts (optional)
  • 1 small or medium sized cabbage cut quarterly
  • 4 onions, diced
  • 1 head garlic, minced
  • 4-5 tablespoons patis or fish sauce / soy sauce
  • 1 liter of water
  • 2 chili red peppers
  • 3 tablespoons cooking oil
  • salt and pepper to taste
  • 1 tablespoon vinegar

Cooking Procedure:
  • In a sauce pan or pot, simmer beef bones and brain for about 45 minutes and remove scum that rises to the surface. Then set aside the beef stock.
  • On another pot, heat oil and sauté garlic and onions.
  • Add the beef then sauté for another 3-5 minutes.
  • Add water just enough to cover the beef then bring to a boil.
  • Simmer until beef is tender.
  • Add in more water if it dries up before the beef is cooked.
  • Pour in your beef stock, potatoes, vinegar, patis, chili peppers
  • Continue to simmer until potatoes are cooked.
  • Add the pechay and cabbage. Do not overcook the vegetables.
  • Salt and pepper to taste

Hot Tip:
  • Make sure to prepare your beef stock well. Bones and bones with marrows inside are best.
  • Add a little patis(fish sauce) and calamansi(calamondin) to desired taste.



Have you tried this Nilagang Baka Recipe? If you have your own unique recipe that you would like to share with us or if you would like to be a contributor for this site please send me a message here.
Go to Recipe ...

Filipino Beef Caldereta Recipe


This Beef Caldereta Recipe that I'm sharing with you was my Grandpa's. He was an expert cook just like my Grandma. They all had their own unique cooking styles and specialties. Grandpa's specialty was the ever-popular Beef Caldereta. I guess I can say that no one in the house does it better than the "Old Man". My Grandpa's Beef Caldereta Recipe wasn't different at all with other Beef Calderetas except for one thing. His Beef Caldereta had one secret ingredient- San Miguel Beer. Yeah, you got it right. He puts a little beer when cooking Beef Caldereta!

The Beef Caldereta is also a tomato sauce-based dish just like the beef mechado and the chicken afritada. It was introduced to us by the Spaniards and eventually became one of the household favorite of Filipinos. There are many versions of the Beef Caldereta Recipe but originally the first caldereta used goat meat instead of beef. Others use pork or chicken. Beef is the most popular though.

 Here is my Grandpa's Beef Caldereta Recipe. Enjoy!

beef-caldereta-recipe

Ingredients:
  • 1 kilo beef, cut into chunks
  • 1 big can (350g) liver spread
  • 5 onions, minced
  • 5 cloves garlic, minced
  • 6 tomatoes, sliced
  • 1 cup tomato sauce
  • 3 green peppers, diced
  • 3 red peppers, diced
  • 4 pieces hot chilli peppers, minced
  • 3/4 cup grated cheese
  • 2 cups beef stock or water
  • 1/4 cup cooking or olive oil
     
Cooking Procedure:
  • In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
  • Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
  • Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Hot Tip:
  • Goat's meat can also be used to make caldereta. Just be sure to marinate the goat's meat in vinegar, garlic, salt and pepper for at least 15-20 minutes.
  • For a very flavorful and delicious kalderetang baka, use beef stock instead of water. 
  • Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.


Do you have recipes to share? If you are fond of cooking and collecting recipes then send me a message here.  
Go to Recipe ...