Makes 4 Servings

Ingredients

12 oz corned beef, chunky-style ( 1 can)
1/2 cabbage, quartered
1 medium potato, peeled and quartered
1/2 small onion, peeled and chopped
1 garlic clove, peeled and minced
2 to 3 peppercorn, crushed
1 tbsp fish sauce (patis)
1 tsp oil
4 cups water

Procedure

In a pot, heat oil. Saute onions and garlic until softened and aromatic. Pour in fish sauce and allow to cook for about a minute.

Pour in water and bring to a gentle boil. Add crushed peppercorn. Add potatoes and allow to cook until softened. Add corned beef and cabbage. Continue to cook until beef is heated through and cabbage are tender yet crisp. Serve hot.

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Ingredients

2 lbs spaghetti
2 lbs ground beef
5 to 6 jumbo hotdogs, sliced diagonally (preferably, Filipino-style hotdogs)
2 cups banana ketchup
3 cups tomato sauce
1 cup tomato paste
1 cup beef broth
1 medium onion, peeled and diced
2 to 3 garlic cloves, peeled and minced
1 tbsp vegetable oil
1 cup quick-melt cheese (such as Velvetta), grated
1 tsp sugar
salt and pepper to taste
water

Procedure

In a pan, heat oil. Add sliced hotdogs, stir and cook to lightly brown. Remove from pan and set aside. Adding more oil as necessary, saute onions and garlic until tender and aromatic. Add in ground beef. Cook until browned, stirring occasionally and breaking into small pieces.

Pour in tomato sauce, tomato paste, ketchup and beef broth. Stir the sugar. Season with salt and pepper to taste. Bring to a boil and then lower heat to simmer, uncovered, until meat is fully cooked and sauce is thickened, around one hour (Here’s to patience! The longer it simmers, the better the sauce!). Add more broth or water as needed to achieve desired consistency. During the last 10 minutes of simmering, stir in browned hotdogs to heat through. Adjust seasonings with additional salt and pepper, if necessary.

Meanwhile, in a deep pot, bring about 10 cups of water and 1 teaspoon of salt into a rolling boil. Add spaghetti noodles and cook until full to the bite or al dente, stirring occasionally. Drain and rinse with tap water. Never add oil to the water when cooking pasta as the oil will keep the sauce from adhering to the pasta. To prevent from sticking, stir noodles occasionally during cooking.

Place spaghetti on serving platter. Spoon sauce over noodles and top with grated cheese to serve. Alternatively, you can stir in cheese into the sauce until melted. Toss spaghetti with the sauce until well-combined and garnish with additional cheese. Serve hot.

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]]> http://thecookmobile.com/filipino-style-spaghetti/feed/ 0 http://thecookmobile.com/sweet-and-tangy-tri-tip-roast/ http://thecookmobile.com/sweet-and-tangy-tri-tip-roast/#comments Fri, 22 May 2009 03:05:40 +0000 Lalaine http://thecookmobile.com/?p=3973 Chinese take-out! After awhile, all that grease and MSG become just plain nauseating. This sweet and tangy tri-tip roast I cooked for supper tonight proved to be a very easy yet satisfying relief from Mr. Wong. The recipe involved basically rub-and-forget preparation and had me out of the heat in a jiffy.

Makes 4 Servings

Ingredients

2 to 3 lbs tri-tip roast
1 cup dijon mustard
1/2 tbsp sea or kosher salt
1/2 tbsp ground black pepper
1 tbsp minced garlic flakes
1 tbsp minced onion flakes
1 tbsp brown sugar (I used turbinado sugar)
1/8 tsp chili powder

Procedure

Wash tri-tip. DO NOT trim fat around it. You can do this after it is cooked and is ready to serve.

Slather dijon mustard all over meat.

Combine salt, pepper, garlic and onion flakes, sugar and chili powder. Rub and massage dry rub mixture on meat over mustard.

Place and seal prepared meat in a ziplock bag or in a covered container. Allow to marinate in the refrigerator for at least one hour or overnight for best results.

Arrange marinated meat in a rack. Roast uncovered in a 425 F oven for around 30-40 minutes.

Remove roast from oven, tent loosely with aluminum foil, and let stand for 5 to 10 minutes for medium. Roast will continue to cook as it stands. Do not cut meat immediately after it has been taken out. Letting it sit for few minutes before cutting (across the grain) prevents precious juices from seeping out.

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]]> http://thecookmobile.com/sweet-and-tangy-tri-tip-roast/feed/ 3 http://thecookmobile.com/nuea-sawan-heavenly-beef/ http://thecookmobile.com/nuea-sawan-heavenly-beef/#comments Mon, 18 Aug 2008 22:41:37 +0000 Lalaine http://thecookmobile.com/?p=1041 beef tapa, a popular breakfast item in the Philippines.

Like tapa, nuea sawan is traditionally sun-dried but the procedure below will allow preparation of this sweet meat even in moderate climates. The recipe calls for whole coriander seeds, toasted and ground to powder. Since I could not find these seeds from all the stores I visited, I substituted dried cilantro leaves.

Makes 4 Servings

Ingredients

2 lbs sirloin (or any high quality beef), sliced very thinly
3 tbsps fish sauce
1 tbsp soy sauce
1 tbsp dried cilantro
1 tbsp sugar
1 tbsp honey
2 to 3 cups cooking oil

Procedure

Prepare sirloin. Combine dried cilantro, soy sauce, fish sauce, honey and sugar. Massage mixture into sliced meat and marinate for around 10 minutes.

Heat a wide skillet. Coat surface with oil. Cook beef in a single layer, until sauce is reduced. Remove and set aside.

Heat around 2 to 3 cups of oil. Fry beef in small batches, until slices float to top. Remove and drain excess oil on paper towels.

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Succulent Pan-Fried Steak

Makes 4 Servings

Ingredients

2 lbs certified angus beef ground chuck
1 cup baby portabella mushrooms, sliced
1 Maui sweet onion, finely sliced
4 slices pepper jack cheese
8 slices back-end bacon
1 cup steak sauce
4 hamburger buns
vegetable oil

Procedure

Divide ground chuck into four portions and gently form each portion into four individual round patties. Make a deep indentation in the middle of each patty.

Arrange bacon strips on a baking sheet and cook in oven until crisp. Drain on a paper towel and set aside.

Meanwhile, heat oil in a skillet over low heat. Cook sliced onions until caramelized. Remove from heat and set aside. Add additional oil to skillet, as needed. Saute mushrooms until tender, around 1 to 2 minutes. Pour in steak sauce and simmer for an additional 1 minute. Keep mushroom sauce warm.

Warm hamburger buns.

In a skillet, heat oil. Pan-fry burger patties to desired doneness, turning once. Preferably, for food safety, cook burger to a minimum of 160 F.

Layer lower part of hamburger buns with pepper jack cheese, crisp bacon, and beef patties. Spoon mushroom-steak sauce on patties. Top with caramelize onions and upper part of buns.

Tips:
1) The deep indentation on center will help burger cook evenly and will keep patties from “plumping” up.
2) Handle and shape burgers lightly. Too much pressure will toughen meat and will result to a dense, heavy burger.
3) Use tongs or spatula to turn and flip burgers. Forks will pierce burgers which will allow precious juices to escape. For the same reason, do not flatten or press on patties.

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Hotdogs
We wrapped the hotdogs with bacon, which we secured on with toothpicks. We then grilled them until both bacon and hotdogs were cooked. We served the bacon-wrapped hotdogs on buns with sauteed green bell peppers and onions and condiments such as catsup, mayonnaise and mustard. Delicious!

Coleslaw
We used shredded cabbage and carrots, raisins, and finely-chopped fresh pineapples. We put the fruited coleslaw together with a blend of mayonnaise and strawberry yogurt as dressing. Very good!

Potato Salad
We did our potato salad with the usual works of finely-chopped onions and celery, chopped boiled eggs, boiled potato cubes but we added interest with chopped crisp bacon. We also mixed in buttermilk along with the mayonnaise. Creamy!

Barbecues and Grills in The CookMobile Archive:

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Hawaiian-Style Spareribs
]]> http://thecookmobile.com/hotdogs-fruited-coleslaw-and-bacon-potato-salad/feed/ 1 http://thecookmobile.com/korean-bbq-short-ribs-kalbi/ http://thecookmobile.com/korean-bbq-short-ribs-kalbi/#comments Sun, 29 Jun 2008 05:00:22 +0000 Lalaine http://thecookmobile.com/?p=35

I marinated them that night, pan-fried them the next day, and they transformed to bare bones before I could set up the table for dinner. My daughter and husband took turns grabbing as one rib after another left the pan. Couldn’t blame them-the one piece I was fortunate to score away from this greedy duo was addictingly delicious!

Makes 4 Servings

Ingredients

5 lbs korean-style short ribs
1 cup pear juice (you can substitute pineapple juice)
1 cup soy sauce
1/2 cup sugar
1 large onion, minced
1 head garlic, minced
1/2 tsp salt
1/2 tsp pepper

Procedure

In a processor, pulse onions and garlic until they are almost pureed. You can also mince onions and garlic by hand.

In a bowl, mix juice, soy sauce, sugar, onions, garlic, salt and pepper. Add in ribs. Marinate overnight in refrigerator.

Pan-fry, grill or broil until browned on both sides and cooked to desired doneness.

 

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Hibachi Steak

 

 

 

Kung Pao Chicken
]]> http://thecookmobile.com/korean-bbq-short-ribs-kalbi/feed/ 0 http://thecookmobile.com/beef-pochero/ http://thecookmobile.com/beef-pochero/#comments Sun, 01 Jun 2008 15:17:06 +0000 Lalaine http://thecookmobile.com/?p=181 tomato sauce to the more traditional adaptation completed with chorizo bilbao, garbanzo beans and a spicy eggplant and/or calabasa accompaniment. What appears to be the common and constant denominator of all these versions is the addition of saba bananas which lends to the pochero a subtle touch of sweetness.

Makes 6 Servings

Ingredients

1 1/2 lbs boneless beef shanks or 2 lbs beef ribs, cut to serving portions
2 cups tomato sauce
2 medium-size kamote , peeled and quartered
2 ripe saba bananas, peeled and cut to portions
1 bunch pechay, end trimmed and leaves separated
1/2 medium size cabbage, sliced to four
7 to 8 pcs french beans (bagiuo beans), ends trimmed
1/2 cup canned garbanzo beans (chick peas)
1-2 chorizo de bilbao
1 medium onion, peeled and quartered
2 to 3 cloves garlic, peeled and minced
vegetable oil
water
salt and pepper

Procedure

In a sauce pot, heat a small amount of oil. Brown saba bananas for around 1 to 2 minutes. Remove and set aside. Add more oil as needed. Saute chorizo bilbao for around 2 to 3 minutes. Remove and set aside.

Add more oil as needed. Saute garlic and onions until aromatic. Increase heat to high. Saute in beef until lightly browned. Pour in tomato sauce. Pour in around 5 to 6 cups water. Allow to boil, then lower heat. Simmer meat until tender, adding more water as necessary to maintain about 6 cups of liquid.

Return chorizo bilbao to stew. Add in kamote and saba bananas. Continue to simmer for around 5 to 6 minutes until tender. Add in garbanzo beans, french beans and cabbage. Continue to simmer until vegetables are tender but crisp. Add in pechay leaves. Cook for an additional 2 to 3 minutes until pechay is slightly wilted.

Season with salt and pepper to taste. Serve with spicy eggplant.

Spicy Eggplant

1 whole head garlic, peeled and minced
4 medium size eggplant
1 tbsp sugar
1/4 cup vinegar
1/2 jalapeno or 1 thai pepper, finely chopped
salt and pepper

Boil eggplants until tender. Peel and mash along with one piece of the cooked kamote.
Combine vinegar, garlic, sugar, jalapeno or thai pepper, salt and pepper. Pour over eggplant, combine well and heat mixture thoroughly.

 

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Ginisang Pusit (Squid in Tomatoes and Onions)
]]> http://thecookmobile.com/beef-pochero/feed/ 1 http://thecookmobile.com/kare-kareng-beef-oxtail-and-tendon-beef-stew-in-peanut-sauce/ http://thecookmobile.com/kare-kareng-beef-oxtail-and-tendon-beef-stew-in-peanut-sauce/#comments Fri, 16 May 2008 05:34:31 +0000 Lalaine http://thecookmobile.com/kare-kareng-beef-oxtail-and-tendon-beef-stew-in-peanut-sauce/ Mama Sita was in my kitchen! I’ve been secretly preparing the dish with her shortcut mixes!

This posting is actually my first from-scratch attempt of this somewhat complicated and definitely time-consuming peanut-based stew. Ohh. Not first. Second try. In one day. The first turned out into one big mess and got dumped, the whole potful, into the trash out of frustration! The recipe versions I obtained from googling suggest ground rice as the thickening medium but I probably did not process the grains adequately as the sauce of my stew ended up with miniscule bits of cooked rice. So, for the second batch, I whirled the toasted rice in my food processor until they were powdered. Hmmm! Can you smell success?

Connie Veneracion of Pinoy Cook offers an innovative tip that will shave off this “grinding” step ~use rice flour. From my experience today with ground versus powdered rice, her suggestion is downright in the money! The recipe below is a combination of the bits and ends of different versions I found via Google. My personal tweak to the recipe is utilizing beef tendon as an extender for the amount of meat and as a replacement for tripe, which is a customary addition in kare-kare.

Makes 8 Servings

Ingredients

2 lbs beef oxtail, cut to serving portions
1 lb beef tendon, cut to serving portions
6 to 7 cups of beef broth (from the simmered oxtail)
2 medium-size eggplant, cut into thick 3-in lengths
1 banana heart, quartered
1 bunch pechay, ends removed and leaves separated
1 bunch sitaw (long beans)
1 large onion, sliced
5 to 6 cloves garlic, peeled and minced
1/2 cup toasted rice
1/2 cup peanuts
1/2 smooth peanut butter
2 tbsps annatto seeds
vegetable oil
salt to taste

Procedure

Trim fat from oxtail meat. In separate deep pots, cover oxtail and tendon with water. Simmer meat until tender, maintaining about 6 to 7 cups of water. This will be around 2 to 3 hours.

Meanwhile, heat a thick-bottomed skillet until very hot. Add in rice and continuously toss grains in the pan until golden-brown. Pound toasted rice into powder form with a mortar and pestle or in a food processor. Ground peanuts using mortar and pestle or pulse in food processor.

Soak annatto seeds in around 1 to 1 1/2 cup water until seeds bleed and color of soaking water turns bright red. Strain to remove seeds and set aside colored water.

Wash and prepare eggplant, pechay and long beans. Peel and discard the outer and darker layers of the banana heart. Trim off the “baby” bananas attached. Trim end and slice remaining whole heart into portions.

When oxtails and tendon are tender, drain and set aside broth from oxtail. Discard broth from tendon.

In a pot, heat vegetable oil. Saute onions and garlic until aromatic. Add in oxtails and tendon. Saute meat for 3 to 4 minutes.

Pour in the reserved oxtail broth, setting aside around 1 cup to combine with peanut butter. Pour in reserved annatto juice. Bring stew to a friendly boil.

Add in banana heart, sitaw, egg plant and pechay, in this order and with 1 to 2-minute intervals.

Stir in powdered rice and ground peanuts. In a bowl, combine and blend peanut butter with the remaining 1 cup broth until pourable. Stir into stew. Combine well and stir until sauce thickens to desired consistency.

Season with salt to taste. Serve very hot with a side of shrimp paste.

 

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Binagoongan Rice

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