Buttered Beef Short Ribs

Our recipe for the day is buttered beef short ribs, the name speaks itself. This appetizing dish crispy, juicy and flavorful really has a superb taste. Honestly, I can’t know what to name with this dish, which beef tossed in butter and came out buttered beef.

I haven’t tried yet this recipe using pork ribs, and I believe it will work perfectly well too. The preparation made so simple if oven not available you can deep fry it and toss it in butter.

It is really delicious and finger licking good. Try and let me know what you think of this recipe.

Ingredients:

1.5 lb. beef short ribs bone-in washed

¼ cup soy sauce

3 Tbsp. Chinese wine vinegar or dry sherry

¼ cup brown sugar

1 tsp. ground black pepper

4 cloves crushed garlic

thumb size ginger, smashed

4 stalks fresh green onion, finely chopped for garnish

Coating:

2 Tbsp. butter

3 cloves garlic, minced

garlic salt with parsley powder

Procedure:

1. Place the short ribs in a pot and pour in the soy sauce and wine vinegar. Add the garlic, black pepper, ginger, and sugar. Boil until the meat gets soft and tender.

2. Once done in boiling, drain, remove and place it on a lay paper towel to dry.

3. Melt butter in a pan, and sauté garlic until fragrant. Toss the meat in melted butter.

4. Preheat oven to broil setting and place the meat in a baking dish, sprinkle it with garlic powder. Bake until meat turns golden brown and gets the crispy texture.

5. Garnish it with a lot of fresh chopped green onions and serve.

Siomai-Filipino Dumpling

I’m a fond of siomai, especially if it’s prepared using fine ingredients and to have it while it’s just right from the steamer.

When I was in my teenage, I worked in one factory in Manila to earn money and help my study. As working at the same time studying my shifts normally during evening shift and worked as a part-time. Siomai is my midnight snack most of the times because there is one convenient and restaurant store open 24 hours just next street where I’m working. Since then, siomai is been in my heart.

I am so particular when using ingredients so I can say this recipe of mine is absolutely delicious.

Ingredients:

1 lb. ground pork

1 cup minced shrimps

1 cup finely diced shiitake mushroom

4 stalks green onion, finely chopped

1 tsp. grated fresh ginger

2 clove garlic, minced

½ tsp. chicken powder

1 Tbsp. soy sauce

1 tsp. sesame oil

2 eggs, beaten- 1 for mixture and 1 to seal the wrapper

25 pieces wonton wrapper

Carrot, grated for garnish

Soy sauce and lime for dipping

2 Tbsp. Chinese chili sauce, for dipping

Procedure:

1. Mix all the ingredients, except the wrapper and grated carrot in a large salad bowl.

2. Use your clean hand to mash to incorporate ingredients.

3. In this measurement, I made 25 pieces of siomai.

4. Scoop the meat as filling on a wonton wrapper.

5. Use the beaten egg to wet the sides of the wrapper to seal.

6. Garnish it with a grated carrot on top.

7. Arrange the siomai in a steamer and steam it for 60 minutes or so, depends which type of steamer you use.

8. Serve siomai with soy sauce squeezed with lime or Chinese chili sauce.

Deep fried Spring rolls- Lumpia

This crispy pastry is incredibly delicious. I’ve been obsessed with lumpia since then, today and forever. This pastry can be a snack or side dish; I even eat it with rice. I love the every bite while dipping it in my favorite spicy vinegar sauce.

There so many different variations on lumpia, but among them all, this is my best. How about you which lumpia you love most? Let me know.

Ingredients:

5 cup fresh bean sprouts

1 lb. fresh shrimps, peeled

8 oz. fresh tofu, deep fried and thinly sliced

½ cup carrot, julienne

1 medium size yellow potato, cut into strips

3 cloves garlic, minced

¼ cup minced onion

4 stalks green onion, chopped

20 spring roll wrapper

Quart of oil for deep fry

2 Tbsp. for stir fry

1 Tbsp. soy sauce

Salt and pepper

Procedure:

1. Once all the ingredients are ready, heat oil and sauté garlic and onion until fragrant.

2. Add the shrimps and fry until change color.

3. Add in the potato strips and carrot, keep stirring and cook to get tender and crisp.

4. Add the bean sprouts, green onion and season it with soy sauce, a little salt and pepper. Give 3 minutes the sprouts to cook.

5. Lastly, add in the tofu.

6. Let the vegetable to cool before wrapping, in this measurement I made 15 pretty good size of the lumpia.

7. I normally use the square type of wrapper. In wrapping, place the wrapper in diamond position, fill it with vegetables and fold both sides and hand roll slowly and seal the end.

8. Heat the cooking oil in a deep fryer, and fry it by batch until brown and crispy. Lay a paper towel to place the fried lumpia to absorb excess oil.

9. Serve while crispy, and dip it with your favorite sauce.

 

Mango, Avocado Salsa

I posted yesterday the recipe of Buffalo wings and as promised, here is another dish shone to the game night. This versatile salsa can go well with any grilled dishes, chips and crackers. I prepared this salsa often during summer, because it’s very refreshing. Sometimes I had it as it is, I just love the sweetness and tanginess flavor.

Preparations made so easy and the simplicity made so delicious and healthy.

Ingredients:

1 Large size ripe mango, diced

2 Avocado, peeled, pitted and diced

2 Roma tomato, diced

1/2 cup finely chopped onion

1 Lime

Salt and coarse black pepper

Cilantro and few slices of lime for garnish

Procedure:

Mix all the first 4 ingredients in a large bowl, squeeze the lime and season it with salt and pepper. Toss to incorporate the flavor. Place in a bowl and garnish with cilantro leaves and slices of lime. Voila! healthy salsa. Serve with your favorite tortilla chips, grilled meat or fish.

 

Buffalo Chicken Wings

Finally, the most awaiting America’s favorite Super bowl game is here. We feel like throwing a mini party today while watching the game. My husband is a football fan and seems my daughter had influenced too. We are so excited to watch the match and we hope our team will win.

Americans won’t miss to have Buffalo wings every Super bowl game. So, I decided to make it today. I woke up very early and went to church with my daughter, and then after we headed to the supermarket. All in list we need for the game night are checked.

While am writing this, I am just done cooking this dish. I can smell the tangy buffalo sauce and seems inviting to eat them up, but the game will start later tonight and hope there’ll be some more before the game. I tasted one, and it is so finger licking’ delicious, my mouth already starting to party.

I need to stop my writing here, because I ran out some tomatoes for my salsa and I need to drive to buy in the nearby market. Later, I’ll be posting more of the recipes I’m going to make for the game night.

Ingredients:

2 lbs. Chicken wings, tips cut off and cut in half

½ tsp. Onion powder

Salt and pepper

Oil for frying

Sauce:

3 Tbsp. Unsalted butter

2 Cloves, grated garlic

½ cup Louisiana hot sauce

1/8 cup White wine vinegar

3 Tbsp. Ketchup

1 Tbsp. Sriracha sauce

Procedure:

1. Season chicken wings with salt, pepper and onion powder.

2. Heat oil in pan or deep fryer; fry the chicken by batch until brown and crispy.

3. Place on a plate with paper towel to absorb oil. Set aside.

4. Melt the butter in a saucepan over low-medium heat, sauté the garlic until fragrant.

5. Pour in the last four ingredients and simmer for 3 minutes.

6. Place the fried wings in a large bowl and pour in the sauce. Toss until all wings well coated with sauce.

7. Serve with fresh celery sticks with dressings.

Embutido

Embutido is a known name for meatloaf in the Philippines. I have tasted a lot of kinds of meatloaf, but as a Filipino, our classic embutido is one of a kind. This dish can be served as an appetizer when it’s cold, but mostly we loved to have this with rice.

Oh, how I love embutido, when I was back home at least once a week my Mom served as embutido for our dinner or lunch. The funny thing is, she doesn’t cook it, instead she buys it from our neighbor who is doing business, making embutidos, tocinos, longganisa etc. She occasionally cooks this dish, as I remember only when it is Christmas or New Year. I would say embutido makes it special once Mom prepared it.

In my recipe, I added bacon so it can have a smoky flavor. The aromatic and smokiness of bacon in embutido will surely you’ll get a kick out of this.

Ingredients:

1.5 lbs Ground pork

1 Egg, raw

¾ cup Plain bread crumbs

½ c Cheddar cheese, finely grated

½ cup Grated carrots

½ cup Raisins

½ cup Minced onion

2 Slices bacon, finely chopped

2 Tbsp. Sweet relish

1 Tbsp. Pickled jalapeno pepper, diced

1 tsp. Worcestershire sauce

2 Hard boiled eggs for filling, cut in half or quartered wedges

Procedure:

1. Mix thoroughly all the ingredients in a large bowl, until blended except the hard boiled eggs.

2. Lay an aluminum foil to roll the mixture.

3. Divide the mixture into 3 portions, to make 3 rolls.

4. Spread the mixture evenly on the foil and fill the boiled eggs in the middle. Roll to form a log and tightly seal both ends.

5. In steaming procedure, I used my rice cooker with steamer function. Steam for an hour or until well cooked.

6. Once cooked, place it in the refrigerator to cool before slicing.

7. You may serve it with ketchup dipper.

Spring Roll/Lumpia Shanghai

 Lumpia has a vast variety, served most of the restaurants in South East Asia. This type of lumpia is fried made out from ground pork, minced onion and grated carrots. It becomes popular in Philippines to call this pastry as Lumpia Shanghai, which the fried lumpia is best to dip in sweet and sour sauce, which attest the influence of the Chinese. The simplicity of this pastry gives a delightful crunchy flavor.

Ingredients:

1.5 lb ground pork
30 pcs. Spring roll wrapper
4 Stalks Chinese celery finely chopped
1 Fresh carrot grated
1 Medium sweet onion, finely chopped
3 Cloves garlic, minced
1 Large egg, beaten
1 tsp. Soy sauce
1/2 tsp. Chicken powder
Salt and pepper to taste

Procedure:

1. Mix all the ingredients, except the wrapper.
2. Wrap 2 teaspoon of mixture in spring roll sheet in 5-6 inches length.
3. Heat a lot of oil in a deep frying pan over medium heat. 
4. Deep fry the wrapped lumpia until turns brown.
5. Drain and lay the fried lumpia on a kitchen paper towel on plate to absorb the exist oil.
6. Enjoy the crunchy lumpian Shanghai.

Crispy Anchovy Fritter (Ukoy na Dilis)

I am very happy to found dilis (anchovy) in Oriental Supermarket downtown, I am so excited. I suddenly craved for ukoy mmm yum! So, why not to rush and cook crispy anchovy fritter (ukoy na dilis). This recipe is very simple and everybody can make, ukoy is best with dipping vinegar, chili and garlic sauce.

Ingredients:

1 lb. Anchovy
2 Eggs
1/2 c All purpose flour
1/4 c cornstarch
4 Stalks green onion chopped
Salt and ground black pepper
lot of cooking oil for deep fry

Procedure:

1. In a large bowl, mix the anchovy, flour, cornstarch, egg and 1 c water to make a smooth batter. Dash it with ground black pepper and salt. Add in the chopped spring onion, mix it thoroughly.
2. In a wok, heat oil over high flame. Using a small bowl, scoop the fish batter mixture and pour slowly into heated oil.
3. Let it fry until the bottom turns brown.
4. Flip it and cook until crispy.
5. Depend how big your pan is, can fry one at a time.
6. Drain using a stainless strainer.
7. On a plate, lay a paper towel to drain the exist oil.
8. Serve.

Easy Cabbage Salad

Cabbage salad is best to partner with steak, fried chicken or fried pork chop. This can be an appetizer too. Few ingredients required in only one step. Try the cabbage salad with tangy vinegar dressing. I bet you going to love this everyday.

INGREDIENTS:

a quarter cut of small size fresh cabbage (shredded)
4-5 Tbsp. vinegar
salt and ground pepper to taste

PREPARATION:

In a bowl, toss the shredded cabbage with the rest of ingredients. Enjoy.

TIP:
More tasty if the cabbage is soaked in vinegar dressing for a few hours.