Stir-fried Beef With Mushroom

Let me share with you one of my family’s favorite dishes. My kids really appreciate its taste when served in our dining table. They both keep on asking for more until the serving plate becomes empty. Its always been my pleasure to prepare pretty good tasting foods for my kids and family.

Ingredients: 
1 kilo beef, sukiyaki cut
4 tbsp garlic, minced
3 tbsp onion, chopped 
1 can button mushroom, sliced 
4 tbsp Knorr liquid seasoning 
1 piece Knorr beef cube, grated 
1/2 cup water
2 tbsp butter 
2 tbsp oil 
1 tsp black pepper

Procedure:

Marinate beef, 2 tbsp garlic,liquid seasoning, beef cube for 4 hours or overnight.

Saute garlic and onion in oil using non-stick pan.

Add beef and water, stir and cover.
Stir occasionally until beef is cooked through.

Add mushroom and butter then stir again.

Add salt and pepper to taste. 
Stir until well done.

Serves 4-8 persons

Happy Eating!

Boneless Bangus Sisig

If you are a on a diet and prevent from eating fatty foods, then this recipe best suits your eagerness to keep fit, slim and healthy. This recipe is made of fish and not the usual pork meat.

Ingredients:
500 grams Boneless Bangus (available at leading supermarkets/groceries)
100 grams Ginger, finely chopped*
100 grams Onion, finely chopped*
2 pieces Siling labuyo, finely chopped*
3-4 tbsp Mayonnaise
2 pieces Salted Egg, chopped
3 tbsp Oil
Salt and pepper to taste
Butter
Fresh Egg**
Calamansi syrup**  


Procedure:


Wash boneless bangus, drain well.
Mix salt and pepper, season fish once drained.


Heat oil in a non-stick pan, add fish.
Cover, fry until golden brown.
Drain excess oil and let it cool


Finely chopped fried milkfish then place to clean and dry food container.
Add onion, ginger, salted eggs and mayonnaise. Mix well.
Add salt and pepper to taste. Set aside.


Place sizzling plate over medium heat.
Brush plate with 1 teaspoon of butter.
Place Sisig mixture in a plate based on desired serving size.
Serves hot


Optional:
*May add or lessen required quantity, depending on your taste preference
** Fresh Egg and Calamansi syrup maybe added on top, if desired

Buchi Special with Ube Filling

Buchi is a sesame seed covered pastry made from glutinous rice flour with bean paste filling. Nowadays, It becomes one of favorite Filipino dessert which is an adaptation of Chinese delicacies.

I like to eat Buchi  and used to order it whenever available at particular restaurants. But I started to crave for it when I tasted Hap Chan Restaurant's served Buchi that's so yummy and chewy. They used purple yam as filling instead of lotus cream that makes it different from the others.

Since then, every time we will visit Waltermart Makiling where Hap Chan Restaurant branch is present, we used to dropped by there to order some for take out. I and my youngest daughter, Iya really loves its taste but since the price is quite expensive, we can't order much.

From then, I started to looked for its recipe on my collected recipe books, compilations, online research and asked some friends who also loves to cook. I had so much interest to know how to prepare Buchi to give myself a try! I just had a big big hope then that after trying it, result of my experiment would somehow same as what I used to buy at the restaurants.

Last December 31, 2011 in preparation for New Year's Eve at around 3PM, I started to prepare the needed ingredient to start this recipe. I was really excited then, doing all my best effort to prepare something new for my family.

When everything was done and time to taste, I said to myself "SUCCESS! I made it!" My family likes the food, truly such a delectable treat and worth trying for. It's crispy on the outside while soft and chewy on the inside! Great savings, I was able to prepare much more than my expectation. We enjoyed eating together, shared some with our neighbors and cousins.

As I truly enjoy doing this recipe, hope you feel the same as way in trying this out.

Happy Cooking!

Preparation Time: 45 - 60 minutes
Cooking Time: 3 ~ 5 minutes
Yield: 80 pcs

Ingredients:

Dough

    7 cup glutinous rice flour
    1 big can evaporated milk
   2 cup water
    ¼ cup sugar
   1 cup sesame seeds
    4-5 cup cooking oil

Filling:

    3 - 4 cup cooked ube yam (available at supermarket & groceries)

Procedure:

1. In a bowl, mix well glutinous rice flour, milk, sugar and water until you have a crumbly dough.
2. Scoop about 1-2 Tbsp dough and shape into a ball (depends to your desired size)
3. Press the center of the dough until there’s a hollow spot in the center. Fill the center with around  ½  - 1 Tbsp cooked ube. Seal and shape into a ball again
4. Place the sesame seeds in a bowl then roll the ball-shaped dough over it one by one. Make sure that the seeds stick on the dough.
5. In a pan, over medium heat, deep fry the dough until the color turns light brown (about 3 to 5 minutes) Do not overcooked, it will pop-up where some filling may comes out of the ball
6. When done, remove the cooked buchi from the pan and drain on layers of paper towels.
7. Serve as snack or dessert!

Enjoy eating!