Sa Yang Choi (Beef and Watercress Stew)

I was trying to figure out how to cook "sa yang choi" a beef and watercress stew that my mom cooks... I don't know where she learned it but its one of our favorite.

I came across with this recipe in the web. I was googling watercress and try to get some image of it when I saw this one. Actually, I wasn't expecting that i would find one... i just alter it a bit to show how my mom cooks it (originally, this stew comes with red dates and pork is used instead of beef) I just omitted it!

I really don't know the name of this food but everytime we ask our mom whats for lunch she'll say sa yang choi so I'm gonna call it that way na lang.

Beef
Watercrest
Salt to taste


Wash and separate the watercrest’s sprouts and stems and put them in a different bowl.
Boil water in a stockpot and add in pork ribs once it’s boiling. Then throw in the watercrest stems then boil for 1.5 hours.
Remove the stems from the stockpot and put in the watercrest sprouts and let it boil for another 1/2 hours.
Add salt before serving.

** My mom would normally brown the meat first before stewing. Then, she would add water and put some cloves of garlic.... and knorr beef cubes (her typical flavoring)

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Watercress = Sa Yang Choi (that's how we call it)

I remember... before during our kitchen lab. our professor won't believe me that we have watercress here in the philippines. She keeps insisting that we don't have one... and points out that maybe its a water spinach and not watercress. well, she is wrong this one really looks like our "sa yang choi" a watercress... what do you think? for me it is!

My Lola's Papaitan (Bitter-bitteran) or (Innards Stew)

My Lola's papaitan is the only papaitan I would ever eat. WHY? aside from the fact that I'm sure of how safe it is to eat (regarding HACCP) for me and my kapatids... my lola cooks the best "papaitan".


My lola is an ilocana. I'm not quite sure if papaitan (based on its name) should taste bitter. So, I try to google it and majority of it says that papaitan is bitter and main ingredients are pork, beef, goat? WHAT!? GOAT! (I never eat goats meat =( ).


But, my lola's papaitan is different... she uses pork/beef and taste a little salty and "maasim". really tasty. I really love her papaitan one of my favorite food. and I miss my Lola Taba's papaitan.


Sad to say we won't be able to taste it again or even ask for that recipe... But if my memory serves me right heres some of the ingredients:


pork/beef (not quite sure what part)
pork/beef intestine
pork/beef tripe
pork/beef liver
pork/ beef bile
ginger
garlic
salt and pepper


I don't know how it is done so I can't post it...


Maybe if I was able to get her recipe... I'll be rich by now hihihi tsk* tsk* tsk* sayang...


I have to make it on my own na lng.

Anyways, my lola's papaitan look more like this without the sili.

I'm so missing it! Grrrrrrrrrrrrrr.............

Beef with Potatoes

This dish is more like a picadillo without the tomatoes, atsuete etc. etc.

In short, a simpified version of cooking picadillo.

I don't have the exact measurement for this one. just trust your tastebuds!

Ingredients:
Ground Beef
potato, cut like french fries but a little smaller 1 - 1.5 inch length
garlic
oyster sauce
soysauce
rosemary and thyme
salt and pepper
water
cornstarch disolve in water

Saute garlic in oil add a pinch of salt (it's one of my habit - adding salt while sauteeing garlic. 'cause I've read it helps release more its taste). add beef cook till brown season with oyster sauce, salt and pepper ( if you have rosemary and thyme: you may also add it!). add potato and water (water should cover the beef and the potato). simmer for 15 minutes. add soy sauce. and thicken the sauce by adding cornstarch mixture.

Tortang Talong (Eggplant and Meatloaf Omelette)

A non-traditional way of cooking our tortang talong (eggplant omelette). Cause traditionally, tortang talong (eggplant omelette) should look like this right?

Mine's, look more like this! minus the 'tangkay' with a twist

I got so tired of seeing my mom cooking our tortang talong one-by-one. it's so time consuming. so, I suggested her this kind of method. A much easier way of cooking and less expensive too. hihihi *-*

4 Eggplant, grilled and skinned
1 can Meatloaf, cut into cubes
4-5 eggs, whisked
8 cloves garlic
1 onione (white or red)
2 tbsp oyster sauce
a dash of salt and pepper
nutmeg
oil for frying


Saute garlic and onion in a pan. then add meatloaf. cook till slightly brown.
Mash eggplant using a fork.
Mix eggplant with meatloaf and whisked egg in a mixing bowl.
then add oyster sauce and season it with nutmeg, salt and pepper.
heat pan, then fry.


NOTE: you may use ground beef or pork in replace of meatloaf whichever you like....
although if you use beef or pork. you'll have to cook it much longer.

Mushroom Cheeseburger

Ingredients:

Burger Patty:

500g mince meat

1/2 onion chopped finely

1/4 c chopped parsley

3 tablespoons of a bbq sauce

1 crushed garlic clove

2-3 tablespoons of breadcrumbs

1 egg

salt and pepper

blue cheese or cheddar cheese

Burger Buns

1/2 c mushrooms, chopped

onion, sliced into rings

lettuce, chopped

tomato, sliced into rings

French Fries

Simply combine all the ingredients together for your burger patty and fry for about 10-15 minutes on each side, depending on how well cooked you like your burger. Place the cheese about 5 minutes prior to turning off heat.On the side, cook the onions first for about 5 minutes and then add your musrooms for a few more minutes.Grill your Burger Buns 5 minutes prior to burgers being ready.Serve with French fries or Salad.Undo the top button of your jeans and Enjoy!

Blue Cheese Burger

1 pound ground beef (16-20%)
1 Tbsp Dijon mustard
2 cloves minced garlic
2 green onions, chopped
1/2 cup (about 2 ounces) crumbled blue cheese

1 egg
Salt and freshly ground black pepper

Put ground beef, mustard, garlic, onions, blue cheese, and egg into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.

Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.
Makes 4 burgers.

Beef And Broccoli With Garlic Sauce

1 pound beef steak

1 tablespoon vegetable oil

1/2 teaspoon salt

1 dash white Pepper

1 1/2 pound broccoli

1 teaspoon cornstarch

1 teaspoon sesame oil

1/4 cup chicken broth

2 tablespoons vegetable oil

1 tablespoon vegetable oil

1 tablespoon finely chopped garlic

1 teaspoon finely chopped ginger root

2 tablespoons brown bean sauce

1 cup sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Burger Patties

1. Meat materials:

700 g - Beef or pork lean, ground finely
300 g - Pork back fat, ground finely

2. Curing mix:

1 1/4 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water*

* To dissolve in 3 ingredients

3. Extender:

1/4 cup - TVP
1/4 cup - Qualicel
1/4 cup - Versagel
1 1/2 cup - Water (if meat is pure beef) or (1 1/4 cup of water for pork or chicken)

4. Seasonings:

1 1/2 T - Sugar, refined
1 T - Black pepper, ground
2 T - Garlic, chopped (or 2 t garlic powder)
1/2 t - MSG (optional)
1/2 t - Meat enhancer
3/4 cup - Onion, chopped finely
1/2 t - Celery powder
2 t - Hamburger seasoning
3 T - Milk or whey powder
1 pc Egg medium size
1/2 cup - Bread crumbs (or 4 T potato starch)
1/2 t - Beef aroma
1/2 t - Meaty ginisa
1 t - BF blend (added in the last mixing)

5. Procedure:

Select good quality raw materials. Grind meat and fat finely.
Add salt and phosphate (dissolve in 1/4 cup chilled water). Mix until tacky.
Add extenders: TVP, versagel and qualicel. Mix again until homogenous mixture is attained.
Add seasonings and remix.
To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
Form into the patties with the use of hamburger molder (50 g per patty), 1 kg should contain 20 pcs. For 30 g patty - 1 kg should contain 33 pcs.
Freeze patties before packing. Store in freezer. Cook with little amount of fat.

Yield: 1 kg = 1.5 to 1.8 kg

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Siomai

1. Meat materials:

1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:

1 T - Salt, refined
1/2 t - Curing salt
1 t - Phosphate
1/4 cup - Chilled water*

* To dissolve in 3 ingredients

3. Extender:

1/4 cup - TVP
1/2 t - Carageenan

In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add 1/2 tsp. carageenan.

4. Seasonings:

1/2 T - Black pepper, ground
2 T - Garlic, chopped finely
3/4 cup - Carrots, shredded and pressed
1/4 cup - Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup - Cheese, grated
1/2 t - MSG
2 T - Sesame oil

5. Packaging material:

Molo wrapper (1 1/2″ x 1 1/2″) 2 packs

6. Sauce:

1 cup - Soy sauce
12 pcs Calamansi
1 T - Sugar
1 t - Ground black pepper
1/4 t - MSG
2 T - Garlic, fried
2 T - Sesame oil
2 T - Sesame seeds (fried)

6. Procedure:
Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
Mix continuously until tacky.
The, combine all ingredients thoroughly and wrap into molo wrapper.
Steam for 30-35 minutes at simmering temperature.
Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Puto Pao

Ingredients:

Batter:

3 cups all-purpose flour

1 cup cake flour

1 cup powdered milk

4 tablespoons baking powder

2 1/2 cups water

3 pieces whole eggs

Filling:

2 tablespoons cooking oil

1/4 kilo ground pork or beef

2 tablespoons minced celery (optional)

1 tablespoon soy sauce

1 tablespoon seasoning

pinch of salt

pinch of sugar

pinch of pepper

Topping:
Sliced salted red eggs

Procedure:
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.

Ultimate Bacon Cheeseburger

Ingredients
2 lbs ground beef
3/4 cup barbecue sauce, divided
8 slices bacon, cut up
4 slices cheese
4 hamburger buns
lettuce

Directions
Mix meat and 1/2 cup of the barbecue sauce.
Shape into 8 think patties.
Top 4 of the patties each with 2 bacon slices, 1 tablespoons barbecue sauce and 1 cheese singles.
Top each with second patty. Press edges of patties together; seal with fork.
Grill patties over medium coals 7 to 9 minutes on each side or until cooked through.
Fill rolls with patties and lettuce.

Kalderetang Baka (Beef Kaldereta)

Ingredients:

1 kilo beef, cubed

1/2 kilo beef liver, cubed

6 cloves garlic, minced

2 medium onions, diced

6 big tomatoes, quartered

3 big red peppers, diced

3 big green peppers, diced

4 pieces chili pepper, minced

1/2 cup oil

2 tablespoons tomato paste

3/4 cup all purpose cream

3/4 cup grated cheese

pinch of salt & pepper to taste

3 cups beef stock

1 1/2 teaspoon cornstarch in a little water

Instructions:
1.In a casserole, saute garlic, onion, tomatoes and all the pepper.

2.Add in the beef and the liver. Cook for a little while and take out the liver and set aside.

3.Pour in the stock and tomato paste.

4.Bring to a boil and lower the fire and let simmer until beef becomes tender.

5.Season with salt and pepper.

6.Add in diluted cornstarch.

7.Grate liver and add into the mixture.

8.Allow sauce to thicken and add in cream and grated cheese. Serve hot!

Bulalo

Ingredients:

750 g. of bulalo (bone-in beef shank)
1 whole onion1 whole garlic
1 bay leaf
6-8 peppercorns
salt
2 bunches of pechay (Chinese cabbage)
1/2 head of cabbage
250 g. of potatoes
1 large carrot

Instructions:
Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls. Strain the broth. Reheat to boiling point. Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes. Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Bistek Tagalog

1 kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big white onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.

In a pan, heat oil and stir-fry beef until cooked and tender. Set aside.

Saute onion rings in oil.4. Serve beef in a platter topped with onion rings.

Beef Wrapped In Lettuce

Ingredients
3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste (available at Asian markets), optional


Method
1. Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
2. Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
3. Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
4. To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.



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Ingredients
3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste

1. Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
2. Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
3. Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
4. To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

Thai Beef Curry

Ingredients :

3 tbsp vegetable oil

800 g/1 lb 12 oz braising steak, cubed

2 onions, sliced thinly

2 tbsp Thai red curry paste

1 tbsp tamarind paste or lime juice

2 tbsp fish sauce

850 ml/1 1/2 pints coconut milk

2 tsp sugar

6 cardamom pods, crushed

1 small pineapple, peeled and chopped

Cooking Procedures:

Heat the oil in a flameproof casserole. Brown the beef in batches and set aside. Add the onions to the oil and cook for 5 minutes, then set aside with the beef. Add the curry paste and cook gently for 1 minute, stirring constantly. Stir in the tamarind paste, the fish sauce, coconut milk and sugar. Bring to boil, then reduce the heat and return the beef and onions to the casserole with the cardamom. Simmer gently, uncovered, for 1-1 1/2 hours, or until the meat is tender. Stir from time to time and if it is becoming dry, cover with a lid. Add the pineapple and cook for 5 more minutes. The curry should be quite dry, but add a little water if necessary.

Nachos

INGREDIENTS

20 tortilla chips
1/4 pound smoked beef sausage
1/2 cup Cheddar cheese
1/4 cup barbeque sauce

DIRECTIONS

Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
Heat in the microwave until the cheese melts, 15 to 30 seconds.

NACHO CHEESE DIP:

1c Kraft Cheese Spread

1c Evap Milk

Mix together.

Soft Tacos

SOFT TACO CRUST

2 1/2 to 3 c. water
1 egg
1 tsp salt
1 c corn meal
2 c flour

Beat egg.
Add water then add corn meal and salt finally add flour.
On hot griddle.
Spread 1/4 cup batter.
Spread very thin brown flip over and brown on other side.
Add any toppings you desire, roll and eat.

MEAT FILLING

1 lb ground beef
1/2 pkg. dry taco seasoning mix
3/4 c. water
1/2 c. ketchup
1/2 c. chopped onion or 1/8 c. dried chopped onion
10 soft flour tortillas
2 1/2 c. shredded lettuce
1 1/2 c. shredded cheese2 diced tomatoes
8 oz. container of sour cream

Brown ground beef. Drain. Mix in seasoning mix, water, ketchup and onion. Bring to a boil reduce heat. Simmer uncovered 10 minutes. Stirring occasionally. For each taco spread sour cream on soft shell. Spoon on top, meat mixture, lettuce, tomato, and cheese. Serves 10.

ROASTED GARLIC MAYONNAISE
1/4 c Parmesan or Romano cheese,
1 md Garlic clove
1/4 ts Salt
2 ts Olive oil
1/4 ts Pepper
1/2 c Light mayonnaise

Peel away outer skin from 1 medium head garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 tsp olive oil. Bake, covered, alonside the meat, for 45-60 minutes or till cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and 1/2 cup light mayonnaise dressing or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill till serving.

Hard Tacos

INGREDIENTS

1/2 pound Italian sausage
1 pound ground beef
1 (16 ounce) jar tomato pasta sauce
1 teaspoon sugar
16 taco shells, heated
3 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning

DIRECTIONS

Combine the ground beef and Italian sausage in a large heavy skillet. Cook over medium heat until evenly browned. Drain off excess grease, and season meat with Italian seasoning.
Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar.
Fill taco shells with the meat mixture, spoon pasta sauce over, and top with mozzarella cheese.

NIlagang Baka (Beef Stew)

Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered

2 japanese corn, cut same size as beef
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 black peppercoens
1 liter of water

Salt and pepper to taste
Beef Stew Cooking Instructions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes and corn. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:
You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.