Friday, August 24, 2007

Beef kintsay

Special Beef Recipe

1. Boil Beef Shortribs in ginger and onions in a closed pot.
2. Let it reach boiling point and keep it there for 30 minutes.
3. After boiling for 30 minutes, simmer for about 2 hours (very low heat) until tender.
4. When the beef is tender already, sauté in a separate pan kinchay in ginger and onion and little oil.
5. Add soy sauce and Knorr seasoning to flavor when the sauté is almost done.
6. Pour the sautéed kinchay and sauce over the beef.

Happy eating!

Sunday, March 11, 2007

Kilawin puso ng saging

Kilawing Puso ng Saging

1/4 kilo, lean ground pork
2 tbsp oil
one onion chopped
two cloves garlic
one big banana heart
2 pork cubes
one cup vinegar
one cup water

1/2 cup vinegar combined with 1/2 cup water and salt (for squeezing and washing banana heart)


Make read 1/2 cup vinegar combined with 1/2 cup water and salt. (2 sets of this needed)

Strip banana heart until you get to the inner part that is more tender. Slice the banana heart and immediately immerse slices into the water-vinegar solution. Mix and squeeze banana heart in the solution then remove from the solution. Repeat in a new solution. Squeeze with fingers to remove liquid.

Heat pan with oil and fry the ground pork. Add in the garlic, fry and then add in the chopped onion. When well infused, put in the squeezed banana heart. Add vinegar, water, two pork cubes and boil open. Mix only when liquid has boiled for three minutes or so and keep boiling until liquid is just enough to cover the solid contents. Remove when tender.