A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak). (wikipedia)
Pinoy beefsteak is cooked in a somewhat diferent way.
Here’s how it’s done –
Original recipe makes 6 servings
3 tablespoonssoy sauce
1 teaspoonwhite sugar
salt and pepper to taste
4 poundsNew York strip steak, sliced thin
1/4 cupvegetable oil
3 tablespoonsolive oil
2 clovesgarlic, chopped
- Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
- Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
- Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
Something I grabbed from the staff cafeteria, on my way home from a night shift. Danish bread!
A Danish pastry, sometimes abbreviated Danish especially in the United States, is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. Danish pastries are popular around the world
It is called wienerbrød (Danish pronunciation: [ˈʋiːˀnɔˌbʁœːˀð], lit. “Viennese bread”, corresponding to the French Viennoiserie) in Denmark, Finland, Iceland, the Faroe Islands, Norway and Sweden. It is referred to as facturas in some Spanish speaking countries.
In Vienna, the Danish is referred to as “Plundergebäck” or “Golatschen”. Like other viennoiserie pastries, such as croissants, danishes are made of laminated yeast-leavened doughs, creating a layered texture similar to a puff pastry. (wikipedia).
now I can sleep 😀
My wife cooked this pancit canton with shrimps.
PANSIT CANTON is a noodle dish of Chinese origin that has become very much a part of Filipino cuisine, pancit canton may refer to lo mein or chow mein. It is a stir-fried dish composed of dried noodles, meat, poultry or seafood and vegetables.
NUMBER OF SERVINGS: 4-6
PANCIT CANTON INGREDIENTS:
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup chicken breast, thinly sliced
- 1 cup chicken liver
- 1/2 cup kikiam
- 1/2 cup fish ball
- 2 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 chicken broth cube
- 1/4 teaspoon msg
- 1 cup snow pea
- 1 medium carrots, julienned
- 8-10 beans chopped
- 3 cups water
- 250 grams of dried canton noodles
- 1/2 cup celery, chopped finely
- 1/2 cup green and red bell pepper
- 1 head medium cabbage, chopped
- In a pan, heat the oil then sauté the garlic and onion
- Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer part turns light brown
- Add the soy sauce, pepper, chicken broth cube, msg, and stir.
- Put in snow peas, carrots, beans and stir. Add water then bring to boil.
- Put in the dried canton noodles, celery, green and red bell pepper, cabbage and cook until the liquid has been absorbed by the noodles
Using the instant pancit canton noodles, this quick breakfast solution was made with some vegies and LONGANIZA.
In the Philippines, Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban is known for its garlic-laden longanizas (derecado, “spiced”); Guagua for its salty, almost sour, variety. Longganisang hamonado (from the Spanish: longaniza jamonada), by contrast, is known for its distinctively sweet taste.
Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties.
GINATAANG KALABASA WITH SITAW (Squash and String Beans in Coconut Milk) is a combination of squash and string beans and simmered in coconut milk. Add with pork or shrimp or crab make the recipe more delicious.
NUMBER OF SERVINGS: 3-4
GINATAANG KALABASA WITH SITAW INGREDIENTS:
- 1/2 squash(kalabasa), peeled and cut into cubes
- 1 bundle string beans(sitaw), cut in 3 inches long.
- 1/ 4 kilo pork sliced diagonally
- 2 tablespoons fish sauce
- 1 can coconut milk (1 and 1/2 cup coconut milk)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons cooking oil
- 1 pork broth cube
- 2 pieces chili finger (siling haba)
1. In a saucepan, heat cooking oil saute garlic, onions and fry pork meat until color turns to light brown.
2. Add the squash and string beans.Put-in with pork broth cube, fish sauce and chili finger then mix well.
3. Pour in coconut milk (stir) and simmer for 10-15 minutes or until vegetables cook. (cook under medium heat)
4. Remove from heat. Serve and enjoy.