Conies Corner

SINIGANG NA BAKA

coniescorner — Sat, 17 Nov 2007 20:35:10 +0000

SINIGANG NA BAKA

1 Kilo beef (for stewing, cut into chunk cubes)

12 pcs Tamarind (Sampaloc)

1 big Onion (diced)

6 big tomatoes (quartered)

2 pcs Radish (sliced)

4 pieces Gabi (peeled & cubed)

1 bundle Sitaw Stringbeans (cut into 2″ long)

1 bundle Kangkong (cut into 2″ long)

Salt and Patis to taste

6 cups water

Boil Tamarind to soften. Pound and strain all juices and set aside.

In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender.

Take out all scum that rises to the surface.

Add onions, tomatoes and Tamarind juice.

Add in gabi, and cook for a few minutes.

Add in string beans (sitaw) and kangkong stalks.

Season with salt and Patis to taste.

Add in kangkong leaves.

Serve hot.

SINAMPALUKANG BAKA

coniescorner — Sat, 17 Nov 2007 20:34:12 +0000

SINAMPALUKANG BAKA

½ kilo beef (cut into chunk cubes)

2 heads of garlic (crushed)

1 onion (diced)

5 pieces taro root (quartered)

1 piece radish (sliced bias)

1 bundle string beans (cut into 1′)

¼ teaspoon salt

¼ teaspoon black pepper

1- cup beef stock

6-cups of the water used to wash rice

½-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour.

In a soup pot, heat oil and brown beef.

Add beef stock and rice wash water.

Bring to a boil in low heat until beef is tender.

Add in taro root, radish and string beans.

When vegetable is almost cooked, stir in tamarind juice.

Serve hot.

NILAGANG BAKA

coniescorner — Sat, 17 Nov 2007 20:33:02 +0000

NILAGANG BAKA

1 kilo beef (for stewing) cut into chunk cubes

4 small onions (diced)

½ head garlic (minced)

pinch of salt and pepper

7 medium potatoes (cut to the same size as the beef)

10 pieces Chinese cabbage (cut into four)

12 pieces Petsay (cut into 3)

2 tablespoons patis

2 tablespoons oil

In a soup pot, brown garlic and onion.

Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two.

Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.

Add potatoes and bring up to a boil to cook potatoes.

Season with salt, pepper and patis.

Lower heat and add in vegetables and cook uncovered.

Serve hot with soy sauce and calamansi to taste.

SISIG

coniescorner — Sat, 17 Nov 2007 20:32:18 +0000

SISIG

1 ½ kilo Pork head

¼ cup grilled liver (diced)

2 small onions (minced)

2 pieces red pepper (minced)

1 head garlic (minced)

6 pieces hot chili pepper (minced)

2 tablespoons oil

1 cup vinegar

1 ½ tablespoons liquid seasoning

1 teaspoon black pepper

1 teaspoon brown sugar

1 cup beef stock

Grill pork head for to remove hair.

Boil pork head until tender.

Take out all the meat and dice.

In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver.

Season with liquid seasoning, black pepper, and brown sugar.

Pour in beef stock and cook until meat is tender and starts to oil again.

Add minced chili pepper last.

Serve on a sizzling plate.

SINIGANG NA BABOY

coniescorner — Sat, 17 Nov 2007 20:31:35 +0000

SINIGANG NA BABOY

1 Kilo Pork (cut into chunk cubes)

12 pcs Tamarind (Sampaloc) or sampaloc mixed

1 big Onion (diced)

6 big tomatoes (quartered)

2 pcs Radish (sliced)

1 bundle Sitaw Stringbeans (cut into 2″ long)

1 bundle Kangkong (cut into 2″ long)

Salt and Patis to taste

6 cups water

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.

In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

Add onions, tomatoes and Tamarind juice.

Add in all the vegetables.

Season with salt and Patis to taste.

Serve hot.