BEEF STEAK

INGREDIENTS:

1 1/2- 2 lbs beef sirloin (thinly sliced)

1 big onion (cut into rings)
cooking oil
2 cups water
1/2 cup soy sauce
2 tbsp calamansi juice or 3 tbsp lemon juice

PROCEDURE:
1. In a pan or wok, marinate meat in soy sauce & 2
tbsp calamansi or lemon juice for at least an hour.
2. Add water to the meat marinade. Make sure all of
the meat are flat or straighten out. (if not it will
curl and will be hard to fry later).
3. Bring the meat to a boil removing scum as it
gathers and simmer for 30 minutes or until the
meat is tender.
4. Remove the meat from the pan. (Reserve the
liquid from the wok where you boiled the meat).
5. Pan fry all the meat & onion rings.
6. Simmer the fried meat with the reserved liquid for
5-10 minutes.
7. Add the onion rings. Add more calamansi or lemon
juice as needed.
8. Simmer for 2 minutes.
9. Serve with hot rice. Enjoy!

BEEF IN CORN AND CREAM OF

MUSHROOM
INGREDIENTS:
1 lb beef loin, thinly sliced & cut into serving
size
1 cup whole corn kernel
1 can (10.5 oz) cream of mushroom
4 cloves garlic, minced
1 medium onion, chopped
1 cup water
1 tbsp fish sauce
cooking oil
PROCEDURE:
1. Heat cooking oil in a pan or wok. Saute
garlic & onion.
2. Add the beef. Cook for 20 minutes or until
the meat becomes tender.
3. Add the fish sauce then add the water and
simmer for 5-10 minutes.
4. Add the corn and cream of mushroom. Cook
for 5-10 minutes.
5. Remove from heat and transfer to a serving
bowl. Enjoy!

BEEF WITH BROCCOLI

INGREDIENTS:
1 lb beef sirloin, thinly sliced cut into strips
1 cup brocolli florets
1 large carrot,
julienned
1 thumb size ginger root, julienned
3 cloves garlic, crushed 1 tsp dry red pepper
flakes
3/4 cup water or beef broth 2 tbsp cooking oil
for stir-frying
Marinade:
Sauce:
5 tbsp soy sauce 3 tbsp cornstarch dissolved in 3

tbsp water

1 tbsp white sugar

2 tbsp soy sauce
1 tsp white sugar
3 tbsp sesame oil

PROCEDURE:
Combine marinade. Stir well.
Pour marinade over sliced beef.
Cover and marinate for 1/2 - 1 hour in the fridge.
While beef is marinating, combine sauce
ingredients. Set aside.
Heat cooking oil in a pan. Stir-fry beef. Cook until
beef becomes tender. Set aside.
In another pan, saute garlic, dry red pepper flakes
and ginger.
Add broccoli and carrots, cover, and let simmer for
one minute.
Add the beef broth, cover, and let it simmer for
another minute.
Add beef, and all juices accumulated and stir for
few minutes.

Remove from heat.

Serve with white rice topped with Beef with
Broccoli.
Enjoy!

CREMA DE FRUTA (no bake)

INGREDIENTS:

1/2 cup all purpose flour

3/4 cup sugar
1 can evaporated milk
1 cup water
6 egg yolks, beaten
2 tbsp melted butter
graham crackers
unflavored gelatin
fruit cocktail and/or peaches, pineapples, etc.

PROCEDURE:
1. Combine flour, sugar, water, evaporated milk, egg
yolks and butter in a saucepan until well mixed.
2. Simmer in low heat while stirring constantly until
the mixture thickens. Remove from heat.
3. Arrange the first layer of graham crackers in a
square pan or tray.
4. Spread the prepared mixture over the graham
crackers.
5. Top the mixture with another layer of graham
crackers. Repeat until 3 to 4 layers depending on
your size preference.
6. Top with fruit cocktail and/or peaches.
7. Cook the gelatin as instructed in the label and
pour it over the graham and fruit layer.

8. Let it cool for a while and put in the fridge. Best

served when chilled.

4.
5.

FRIED GREEN TOMATOES SANDWICH

cup all purpose flour

1 cup buttermilk
cup cornmeal
cup bread crumbs
1 teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon cayenne
2-3 green tomatoes, sliced into inch slices,
discard the bottoms and tops
2-3 cups vegetable oil
4 slices english muffin bread, or other white bread
3-4 tablespoons butter, at room temperature
8 ounces pepper jack cheese
Procedure
1.

Scoop the flour onto a plate or large bowl. Pour

the buttermilk into a bowl. Mix the cornmeal, bread
crumbs, kosher salt, black pepper and cayenne on
another plate or large bowl.
2.
Dip a tomato slice into the flour, tossing so both
sides and all of the edges are coated. Dip in the
buttermilk then dredge in the cornmeal bread crumb
mixture, gently patting both sides so the coating
adheres. Place on a wire rack and continue with the
rest of the tomatoes.
3.
Pour enough vegetable oil into a large skillet or
cast iron pan to fill it about inch from the bottom.

6.
7.

8.

9.

Heat to medium high until the oil is about 350

degrees F. I test my oil with a candy thermometer.
Fry the tomatoes in batches, about 3-4 at a time,
flipping once so both sides are lightly browned.
Drain the tomatoes on another wire rack that's
been set over paper towels. Repeat for the rest of
the tomatoes.
Spread tablespoon of butter on one side of each
slice of the bread, then stack buttered sides
together.
Cut the monterey jack into thin slices and layer on
the bottom slice of the sandwich, then layer 2-3
tomato slices (cut the tomatoes if needed to fit the
breadthen layer more cheese slices on top. Place
the bread buttered side down in a fry pan over
medium heat. Cover with a lid and let cook for 3-4
minutes or until golden.
Reduce the heat to medium-low and flip sandwich
to the other side and cook for 2-3 minutes or until
bread is toasty golden and cheese has melted. The
second side will cook faster than the first so watch
carefully.
Cut in half and enjoy hot.

PICADILLO
Ingredients
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
3 tomatoes, chopped
1 cup ground meat (pork or beef or mixed)
3 to 5 cups water
3 pcs. potatoes, peeled and diced
salt and pepper, to taste
(Conversions For Cooking)
Procedure

1. Heat oil in a pan over medium heat. Saut garlic,

onion and tomatoes until soft and wilted.
2. Add ground meat and cook until lightly browned for
about 3 minutes. Season with salt and pepper. Pour in
water and bring to a boil.
3. Lower the heat and then add diced potatoes. Cook
until tender. Correct seasonings. Simmer for another 2
minutes.

1.

Create your flan first by mixing the egg yolks and

condensed milk, then add the lemon/calamansi
juice (if you are using an extract, reduce the
measurement to 1 tsp)

2.

Heat water in you steamer, and then bring to a

boil. Grease your puto moulds lightly, and fill them
with your flan mixture about 1/3 full. You can use
sauce dispensers made of plastic to make it easier

4. Remove from heat. Transfer to a serving dish. Serve

hot.

to distribute your mixture.

3.

PUTO FLAN

Steam your flan make sure to wrap your steamer

cover with a towel, I kept mine on medium heat
and steamed the flan for a good 20 minutes, make

Ingredients:

sure to check your flan once in a while and see if

the flan is almost cooked and no longer in its liquid

For the Flan:

4 egg yolks

1 can of sweetened condensed milk (370g)

2 tsps. of lemon or calamansi juice

form, that means its ready. Set aside.

4.

4 tsps. Baking powder

2/3 cup of white granulated sugar

1/2 tsp. Salt

4 eggwhites

1 1/4 cup of water

a few drops of yellow food coloring (optional)

Procedure

your

puto

dry ingredients together.

mixture.
Add

Sift

your
your

wet ingredients and mix, but do not OVERMIX. If

you have anotherplastic dispenser, transfer your

For the Puto:

2 cups of All-purpose flour

Create

mixture.
5.

Add your puto mixture over your flan mixture and

steam again for around 15 minutes. Or until it has
risen and shows a shiny dome. Allow them to cool
down before your remove them from the moulds to
make sure that the flan and the puto stick together.
Use a knife to loosen the puto from the mould and
tap slightly to release.

1 tsp. crushed chili or red pepper

3 large bay leaves

2 cups potatoes, sliced

2 cups carrots, sliced

1 cup cooking oil

cup green olives

salt and pepper to taste

Instructions
Beef Caldereta
Ingredients

1.
2.

Heat the cooking oil in the cooking pot or pressure

cooker.
Saut the onion and garlic.

3.

Add the beef. Cook for 5 minutes or until the color

turns light brown.

4.

Add the dried bay leaves and crushed pepper. Stir.

5.

Add the liver spread. Stir.

2 cups beef broth

6.

Pour-in the tomato sauce and beef broth.

1 small red bell pepper, sliced

7.

1 small green bell pepper, sliced

1 cup tomato sauce

2 lbs beef, cubed

3 garlic cloves, crushed and chopped

1 onion, finely chopped

cup liver spread or liver paste (processed using

blender)

8.

Cook the beef until it becomes tender (about 30

mins if using a pressure cooker, or 1 to 2 hours if
using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.

9.

Put the green olives and bell peppers in the

cooking pot. Stir and continue to cook for 5 minutes
more.

10.

Add salt and pepper to taste

11.

Serve Hot. Enjoy!

Mechado
Ingredients

2 lb. beef brisket, whole

1 bay leaf

1 small can tomato sauce (or use fresh tomatoes)

1/2 cup vinegar

1 cup water

salt and pepper, to taste

6 big potatoes, peeled and cut in halves

4 big onions, whole

1 tbsp. red pimiento

strips of pork fat

1/2 cup fat

Cooking Procedures :
1. In a deep pot (or a pan), place the meat, bay leaf,
tomato sauce, vinegar and water, salt and pepper
together.
2. Cover and bring to boil then simmer until meat is
tender.
3. Add potatoes, onions and pimiento and continue
to simmer.

4. When most of the broth has evaporated and the

potatoes are cooked, add the fat and stir well.
5. Serve with steamed white rice or bread.

Sweet and Sour Chicken

Ingredients

1 lb. (454 g) boneless skinless chicken breasts, cut

into 1 in. (2.5 cm) cubes

1 egg white

2 tbsp. (25 mL) all-purpose flour

2 tbsp. (25 mL) cornstarch

1/4 tsp. (1 mL) salt

1/4 tsp. (1 mL) white pepper (or black pepper)

1/3 cup (75 mL) vegetable oil

1/3 cup (75 mL) sodium-reduced chicken broth

1 tbsp. (15 mL) sodium-reduced soy sauce

1 tbsp. (15 mL) dry sherry, (optional)

1 tbsp. (15 mL) rice vinegar (unseasoned)

3 tbsp. (45 mL) ketchup

1 tsp. (5 mL) granulated sugar

2 tsp. (10 mL) minced gingerroot

1 onions, cut into cubes

1 sweet red peppers, cut into cubes

1 sweet green pepper, cut into cubes

1 can (250 mL) pineapple chunks, drained

Cooking Procedures:
1. In a bowl, combine chicken, egg white, flour,
cornstarch, salt and pepper. Let stand for 10
minutes.
2. In a wok (or large skillet), heat oil over mediumhigh heat. Stir-fry chicken in batches (reserving
cornstarch mixture in bowl), for 3 minutes or until
golden-brown. Transfer to a plate.
3. Using the same bowl use to marinate chicken
(cornstarch mixture still in bowl), add broth, 1/3
cup (75 mL) water, soy sauce, sherry (if using),
rice vinegar, ketchup, sugar, and ginger. Whisk to
combine. Set aside.
4. Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry
onion and red and green peppers for about 3
minutes or until tender-crisp.
5. Add chicken, pineapple and stock mixture to wok.
Stir-fry for 2 to 3 minutes or until thickened and
chicken is coated.
6. Serves 4.