Minute Steak

Ingredients:
8 thawed thin slices of minute steak or any part you may wish (this will be about 1/2 kilo)

Meat Rub:

• 2 grams rough sea salt
• 2 grams ground black pepper
• 1 gram dried thyme
• 2 grams garlic powder
• 2 gram nutmeg powder
• 2 gram coriander powder
• 1 gram Spanish paprika powder

Side:

• 1 pouch mixed veggies (diced carrots, corn kernels, green peas)
• 1 small slice of butter
• 1 gram table salt

Cooking Media:

• steak plate
• 3-4 slices of butter
• tongs to turn steak

Cooking Instructions:

1. Mix all meat rub ingredients in a bowl. Whisk thoroughly and tumble well.
2. Coat steak with meat rub on all sides. Set aside.
3. Set steak plate on medium heat. Melt in 1 slice of butter, scatter.
4. Cook your steak 1 or 2 at a time to the done-ness you desire while adding butter as needed. Since meat are thinly sliced, a minute of cooking on each side will give you medium well.
5. When all are done, set temp to low and in the same steak plate pour in mixed veggies, add in butter and salt. Toss well and use as siding.

PICTURE AND RECIPE SOURCE:  KUSINA MASTER

Pork Menudo

INGREDIENTS

• 3-1/4 cups water
• 1 teaspoon annatto powder
• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 2 to 3 cloves garlic, peeled and minced
• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 5 tomatoes, chopped
• 1 tablespoon fish sauce
• 1 medium potato, peeled and cut into 1-inch cubes
• 1 large carrot, peeled and cut into 1-inch cubes
• ½ cup garbanzo beans
• ¼ cup raisins
• ½ cup liver, cut into 1-inch cubes
• 1 small red or green red bell pepper, cored, seeded and cut into 1-inch cubes
• salt and pepper to taste

INSTRUCTIONS

1. In a small bowl, dissolve annatto powder in ¼ cup water. Set aside.
2. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
3. Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid. Add the remaining 3 cups water and the annatto water and bring to boil. Lower heat, cover and cook for about 30 to 35 minutes or until pork is tender.
4. Add potatoes, carrots, garbanzos and raisins. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender. Add liver and bell peppers and cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.

RECIPE AND PICTURE SOURCE:  KAWALING PINOY

Ilocos Bagnet

Bagnet is the Ilocano version of a deep fried pork belly dish.

Ingredients:

• 1.5 kilo pork liempo (pork belly), whole
• 1/2 head garlic
• 1 tsp. peppercorns
• 2 tbsp salt
• 1 bay leaves
• Cooking oil for frying
• 1/4 cup patis
• Sukang Ilocos for serving
• rice for serving
• tomatoes and red onions for garnish

Cooking Instructions:

1. Add enough water to cover the pork belly
2. Add in salt, peppercorns, garlic, bay leaves
3. Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
4. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then dry with paper towels if necessary. Brush lightly with patis. Keep refrigerated for several hours.
5. In a large frying pan (kawali), heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
6. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
7. Chop Bagnet to serving pieces and serve immediately with rice, Sukang Ilocos or tomatoes or onions.

RECIPE SOURCE:  KUSINAMASTER

Beef Morcon

Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut in strips)
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)

Cooking Instructions:

Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef (sausage strips, cheese strips, sliced eggs,pork fat and some ground liver).
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer for another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!

RECIPE SOURCE:  FACEBOOK