Beef Pares is a serving of braised beef stew with garlic fried rice (or plain rice topped with garlic), and a bowl of clear soup.
Easy Beef Pares Recipe
This Easy Beef Pares Recipe is the same recipe used for the popular street food in the Philippines. Usually seen in food carts on street corners, beef pares serves as a quick meal. It is also served in carinderias or karinderyas.
Beef Pares is a serving of braised beef stew with garlic fried rice (or plain rice topped with garlic), and a bowl of clear soup.
This beef pares recipe is somewhat similar to asado as the beef is stewed in sweet soy sauce. Some people refer to it as sweet adobo.
Another way to eat beef pares is as pares mami. It is like a soup with the addition of noodles and is similar to the Vietnamese pho.
Tortang Talong (eggplant omelet) is a fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture.
Easy Tortang Talong Recipe
Tortang Talong (eggplant omelet) is a fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular lunch meal in the Philippines. Tortang Talong is also a staple in the menu of Filipino cuisine restaurants and carinderias (eateries).
The basic tortang talong recipe starts with grilling the entire eggplant until the flesh is soft and the skin becomes charred. This should be possible in a charcoal grill, a baking pan, or over a direct flame, like on a gas stove with the eggplant wrapped in aluminum foil. The grilling gives the eggplant a distinct smoky flavor. The charred skin is then peeled off with the stalk being retained. The fleshed is mashed flat using a fork. The flesh is then dipped into a beaten egg mixture seasoned with salt. Other variations use a salt and spice mixture. The eggplant is then fried until the outside is brown and crispy.
The most common variety of eggplant in the Philippines is the long and slender purple kind. If the larger and rounder eggplant variety is to be used, the eggplant may need to be halved, with the stalk still attached, so it can be grilled more evenly.
Tortang talong is usually served with rice. It is eaten best with a dipping sauce like soy sauce, vinegar, banana ketchup, etc. Additional seasoning may be used like black pepper, calamansi, or chilis. It can also be served as a side dish to meat dishes.
A good dish to pair the Tortang Tolang is with Crispy Pata.
To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:
Grill the eggplant until the color of skin turns almost black
Let the eggplant cool for a while then peel off the skin. Set aside.
Crack the eggs and place them in a bowl.
Add salt and beat.
Once cooled, place the eggplant on a flat surface and flatten using a fork.
Dip the flattened eggplant in the beaten egg mixture.
Heat the pan and pour the cooking oil.
Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
This basic three (3) ingredient Stir Fry Sauce is so easy to make and is prepared with ingredients that you may probably have in stock at home.
Easy Three Ingredient Stir Fry Sauce
What is Stir Frying?
Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. (From Wikipedia)
It is so easy to make this three ingredient stir fry sauce so there is no need to buy the bottled sauces that you can find in grocery stores. This three ingredient stir fry sauce can be used for chicken stir fry, beef stir fry, pork stir fry, seafood stir fry and vegetable stir fry.
Recipe by Yummy FoodCourse: SAUCECuisine: AsianDifficulty: Easy
Servings
1
servings
Prep time
15
minutes
Cooking time
5
minutes
Calories
236
kcal
Total time
20
minutes
This basic three (3) ingredient Stir Fry Sauce is so easy to make and is prepared with ingredients that you may probably have in stock at home.
Ingredients
½ cup Soy Sauce
2 ½ tbsp Honey
1 tsp Granulated Garlic
Directions
Whisk all the ingredients together. A blender may also be used.
Pour into a container (with a lid) and store until ready for use. Or you may use immediately if you need to.
Nutrition Facts
1 servings per container
Serving Size1
Amount Per ServingCalories236
% Daily Value *
Total Fat0.1g1%
Sodium4252mg185%
Potassium288mg7%
Total Carbohydrate56.2g21%
Dietary Fiber1.4g5%
Total Sugars46g
Protein7.2g15%
Calcium 2mg1%
Iron 16mg89%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How is Stir Fry Sauce used?
As mentioned above, you will need a very hot wok (or a pan) plus the proteins and vegetables of your choice.
Just make enough for a single meal so as not to worry if it will go bad or not. As for me, I make them in batches and freeze them.
If you want your sauce to be thick, combine a teaspoon of cornstarch with just enough cold water then add it to the sauce.
This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.
Easy Pork Adobo Recipe
This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.
Pork Adobo is well known and common in the Philippines and for Filipinos all over the world. This pork adobo version is cooked using pork belly, garlic, and so irresistibly delicious! This easy pork adobo recipe has a perfect balance of salty, sweet, vinegary goodness, and could easily be a comfort dish.
Filipino adobo (from Spanish “adobar”) is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns, which is browned in oil and simmered in the marinade. Sometimes it is considered the unofficial national dish of the Philippines.
There are many variants of adobo all over the Philippines. This is the most common one and the easiest to cook.
Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings
4
servings
Prep time
10
minutes
Cooking time
1
hour
10
minutes
Calories
1029.4
kcal
Total time
1
hour
20
minutes
This easy pork adobo recipe is a favorite Filipino dish. Most Filipinos who are trying to learn how to cook start with Pork Adobo.
Ingredients
1 kg Pork Belly
2 tbsp Garlic (minced)
5 pieces Dried bay leaves
4 tbsp Vinegar
½ cup Soy Sauce
1 tbsp Peppercorn
2 cups Water
Salt (To Taste)
Directions
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
Heat a pot and put-in the marinated pork belly; cook for a few minutes.
Pour remaining marinade including garlic.
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
Add the vinegar and simmer for 12 to 15 minutes.
Add salt to taste.
Serve hot (best with rice).
Nutrition Facts
4 servings per container
Serving Size1
Amount Per ServingCalories1029.4
% Daily Value *
Total Fat132.5g170%
Saturated Fat87.5g438%
Sodium1797.5mg79%
Potassium97.6mg3%
Total Carbohydrate5.1g2%
Dietary Fiber2.8g10%
Total Sugars0.2g
Protein54.8g110%
Vitamin C 3.4mg4%
Calcium 3.9mg1%
Iron 8.8mg49%
Thiamin 1.3mg109%
Riboflavin 3.4mg262%
Niacin 3.6mg23%
Vitamin B6 5mg295%
Folate 11mcg3%
Pantothenic Acid 1.2mg24%
Phosphorus 7.1mg1%
Magnesium 6.3mg2%
Zinc 1.4mg13%
Selenium 1.1mcg2%
Copper 2.3mg256%
Manganese 10.3mg448%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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From Wikipedia:
While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely soy sauce (originally salt), black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. Its only similarity to Spanish and Latin American adobo is the primary use of vinegar and garlic. Philippine adobo has a characteristically salty and sour, and often sweet, taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano.
While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice. It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead.
There are numerous variants of the adobo recipe in the Philippines. The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways.
From Wikipedia:
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This Easy Pinoy Bistek Recipe is a popular Filipino recipe also known as Beef Steak.
Easy Pinoy Bistek Recipe
This Easy Pinoy Bistek Recipe is a popular Filipino recipe also known as Beef Steak. It is made of thin slices of beef (preferably lean) that is marinated in a soy-sauce citrus mixture before frying.
This Easy Pinoy Bistek Recipe requires simple ingredients and is easy to make. Next to adobo, bistek is one of the most common pack-lunch (baon) for kids and adults because it keeps well for hours.
Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings
4
servings
Prep time
20
minutes
Cooking time
50
minutes
Calories
580
kcal
Total time
1
hour
10
minutes
This Easy Pinoy Bistek Recipe is a popular Filipino recipe also known as Beef Steak. It is made of thin slices of beef (preferably lean) that is marinated in a soy-sauce citrus mixture before frying.
Ingredients
1 kg beef, (use lean beef), sliced thinly
4 tbsp soy sauce
½ cup calamansi juice
3 tbsp garlic powder
2 tbsp fish sauce (patis)
1 ½ cups water
oil, for frying
2 pieces, large onions, cut into large rings
Directions
Mix calamansi juice, garlic powder and fish sauce. Pour over meat and marinate for 3 hours or overnight.
Heat oil in a frying pan. Shake off excess marinade from meat and pan-fry in batches. Cook meat for a few minutes on both sides. Heat oil in a frying pan. Shake off excess marinade from meat and pan-fry in batches. Cook meat for a few minutes on both sides.
Return all of the meat into the pan.
Add water to the leftover marinade and pour onto the meat. Cover.
Simmer for half an hour or until meat is tender.
Stir in soy sauce. Add onions and cook for another couple of minutes.
Squeeze the juice of one or two calamansi before removing from heat.
Notes
Nutrition Facts
4 servings per container
Serving Size1
Amount Per ServingCalories580
% Daily Value *
Total Fat22.5g29%
Saturated Fat6.8g34%
Cholesterol223mg75%
Sodium1768mg77%
Potassium1222mg26%
Total Carbohydrate11.6g5%
Dietary Fiber2g8%
Total Sugars4.5g
Protein79.2g159%
Calcium 31mg3%
Iron 48mg267%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bistek, also known as “Filipino beef steak,” consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions.
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