I always looked forward to visiting my lolas (grandmother) on Sundays. My lola and her sisters lived in Lipa, and we would visit them almost every weekend. They would always have treats waiting for us when we came.
My favorites were: Sundot Saging (skewered bananas fried in brown sugar), Pilipit (steamed ground sweet sticky rice, fried and then dipped in caramelized sugar), and Pastillas (sweet pastilles made with cow’s milk and rolled in white sugar).
Although I loved the sweet treats, I enjoyed the special savory dishes more.
For Sunday breakfast, Tita Nena would cook Bistec and serve it with pandesal (bread roll) or fried rice rice and sunny side up.
My lola’s Bistec is topped with raw Vidalia onion rings. I love onions, but I don’t like them raw. So, I tweaked the recipe and cooked the onions.
This is one of the few dishes that my children don’t mind eating with brown rice.
1 pound of thinly sliced sukiyaki beef
1-2 onions cut into rings
1 tablespoon crushed garlic
1/2 cup soy sauce
1/2 cup water
1 tablespoon sugar
pepper to taste
Cook garlic with olive oil until golden brown. Set aside. In the same pan, add olive oil and caramelize the onions (around 4-5 minutes). Set aside. Still using the same pan, add a little more olive oil, and cook the beef. Sear the beef in batches to ensure that pan is always hot. Once all the beef slices are cooked, put the garlic and caramelized onions back in the pan. Add soy, water, sugar, pepper, and lemon. Let simmer for 2 minutes. Serve with rice.