Tag Archives: recipe

Bistec Tagalog

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.

Bistec Tagalog

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

1 lemon

pepper to taste

olive oil

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.

     

Apple Pie

We moved to our house blessed with three mature apple trees. They sometimes leave a lot of kalat on the ground that my husband, by himself, always picks up.  By himself.  Because I don’t help him pick the apples.

But on rare occasions that I do help, I go outside with a bag in hand and pick from the tree.  Then I make delicious apple pies, and applesauce.

Three summers ago, we had plans of building a deck and removing the apple trees.  When we found out that the cost of a deck is as much as two trips to Manila for four people(!), you can guess what we decided to do.  I am still making apple pies, right?

Apple Pie

½ c unsalted butter

3 Tbsp Purpose flour

¼ c water

½ c white sugar

½ c packed brown sugar

8 granny smith apples—peeled, cored, sliced

  1. Preheat oven at 425F.  Melt butter in saucepan.  Stir in flour to form paste.  Add water, sugar, and bring to a boil.  Reduce temperature, and let simmer.
  2. Place bottom crust in a pan.  Fill with sliced apples.  Cover with lattice pattern to make top crust, or skip the top crust.  Gently pour sugar-butter liquid over the apples.
  3. Bake for 15 minutes.  Reduce temperature to 350F for 35-45 minutes, until apples are soft.I got the recipe online years ago and I just love it.   It is a very easy recipe to follow; I can even use any apples I have.  I can add a bunch of stuff in it and it always comes out delish.  I have added a splash of liquor, cinnamon, even fresh mangoes.  Yum!

Coffee

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After cooking up a storm in the kitchen, I like to make my dessert simple and easy to prepare. After all, who would want to labor for dinner, and then labor some more for dessert?

Coffee Jelly is one of the easiest desserts to make. The ingredients are always in any well-stocked kitchen: unflavored gelatin, coffee, and Vanilla ice cream.

During my dating days in Manila, coffee desserts at Dean St. Café were my favorite. It has been so long, but I think the dessert that I always ordered was Vienna Velvet.  It was a thick drink concoction– coffee jelly in a tall glass with soft vanilla ice cream.

Those who still remember Dean St. Café, and know what I am talking about, please drop a comment and set me straight.  After all, it has been more that two decades since I set foot in that place.

Coffee Jelly Ice Cream

1 pack of unflavored gelatin
2 tbsp hot water
2 cups strong black coffee
2 tbsp sugar (optional)
Vanilla ice cream

Brew strong black coffee. In a shallow pan or Pyrex, mix gelatin with hot water. Gradually mix in hot coffee. Stir to completely dissolve the gelatin. Sugar can be added at this time. Put in the refrigerator until set.

Cut the gelatin in cubes. Soften vanilla ice cream in a tall glass, and gently fold in the cubed coffee gelatin. For fancier presentation, serve with whipped cream and chocolate sprinkles.