SWEET AND SOUR BEEF RECIPE

INGREDIENTS
1 kilogram sirloin beef, sliced into 2
1/2-inch strips
3 tablespoons soy sauce
1 1-inch piece ginger, grated
1/2 teaspoon garlic powder
1 1/2 cups cornstarch
2 cups vegetable oil, for frying
1 1/2 cups pineapple juice
3/4 cup tomato ketchup
1/2 cup cane vinegar
1 tablespoon soy sauce
3/4 cup brown sugar
2 tablespoons cornstarch, dissolved in
2 tablespoons water
3 tablespoons vegetable oil
4 cloves garlic, minced
2 medium red onions, quartered
1 pieces red bell pepper, sliced into squares
1 piece green bell pepper, sliced into squares
2 medium carrots, peeled and sliced into half moons
1 cup pineapple chunks

How to cook Sweet And Sour Beef

Prepare the beef: Combine beef, soy sauce, ginger, and garlic powder in a bowl. Mix
well. Marinate in the refrigerator for 4 hours or overnight.

Make the sauce: Combine pineapple juice, ketchup, vinegar, and soy sauce in a
saucepan over medium heat. Simmer for 5 minutes. Add brown sugar and stir until
dissolved. Add dissolved cornstarch and simmer until thick, about 10 minutes. Set
aside.

When ready to cook beef, heat oil in a deep-fryer over medium heat. Dredge beef in
cornstarch. Deep-fry in batches until crisp and golden, about 4 minutes. Drain on paper
towels and set aside.

Heat oil in a wok over high heat. Sauté garlic for 1 minute. Add red onions, bell peppers,
and carrots; sauté for 1 minute.

Add beef and sweet-and-sour sauce; toss to combine. Add pineapple chunks and toss.
Serve immediately.
 PORK MEATBALL AND MISUA SOUP
 Ingredients
 1/2 kilo pork, giniling
 3 pirasong garlic, tinadtad
 1 pirasong red onion, gadgarin
 2 teaspoons ginger, gadgarin
 1 tablespoon soy sauce
 1/2 cup mustasa leaves, hiniwa nang pino
 1/2 teaspoon chili flakes
 1 egg
 1 tablespoon sesame oil
 2 piraso garlic, hiniwa
 1 medium red onion, hiniwa
 2 cups chicken stock
 1 kutsara soy sauce
 1 kutsarita vinegar (suka)
 1 cup mustasa leaves, hiniwa na pino
 130 grams misua (fine rice noodles)
 salt, panimpla
 black pepper, panimpla
 chili flakes, kung nais

How to make Pork Meatball and Misua Soup - Paano Lutuin At Mga Sangkap
Gawin ang meatballs: pagsamahin ang lahat ng sangkap sa isang malaking mangkok;
haluing mabuti.

Bilugin ang isang punong kutsara ng laman gamit ang kamay. Ulitin ang proseso
hanggang sa magkaroon ng 17 na meatballs o higit pa. Ilagay ang mga nahulmang
meatballs sa isang lagayan, takpat at ilagay sa refrigerator ng 10 minuto o higit pa.

Painitin ang sesame oil sa isang malaking kaserola gamit ang katamtamang init. Igisa
ang bawang at sibuyas hanggang lumambot. Idagdag ang meatballs at hayaang maluto
ng 10 minuto. Paikutin ang mga meatballs para maging pantay ang pagkakaluto.

Ilagay ang 3 tasa ng tubig, stock, toyo, at suka; pakuluan ng 5 minuto. Idagdag ang
mustasa at misua; pakuluan ang misua hanggang maluto ito. Timplahan ng asin at
paminta. Dagdagan ng chili flakes kung nais niyo ng mas maanghang na sabaw. Ihanda
nang mainit.
 CARA BEEF STEAK

INGREDIENTS:

1/2 kilo Cara beef, sliced into 1/2 inch thick slices
3 pcs. Onions
3 pcs garlic
2 pcs red & green bell pepper
Ginger
black pepper
3/4 cup soy sauce
2 pcs. calamansi, juice only
cooking oil

COOKING PROCEDURE
Marinade Cara beef in soy sauce, calamansi, and black pepper for at least 1 hour
Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft.
Set aside
In the same pan where the onions were fried, stir fry the garlic, ginger, red & green bell
pepper. Fry the marinated Cara beef (without the marinade) until color turns brown. Set
aside
Pour the marinade and bring to a boil.
Put in the fried Cara beef and simmer for 15 to 20 minutes or until meat is tender. Add
water as needed.
Add the stir-fried onions and some salt to taste.
Serve hot. Share and Enjoy!
 SLOW ROAST LEG OF LAMB

Ingredients
▢2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note
1)
▢Salt and pepper
▢1.5 tbsp olive oil
▢1 whole garlic head , unpeeled, cut in half horizontally
▢1 onion , quartered (unpeeled is fine)
▢2 rosemary sprigs (2 = whisper of rosemary flavour, 4
sprigs = stronger flavour)
▢3 cups (750 ml) beef stock/broth , low sodium
▢2 cups (500 ml) water
GRAVY:
▢4 tbsp (50g) flour (white)
▢1 cup (250 ml) water
▢Salt and pepper , to taste

Instructions
Preheat oven to 170°C/335°F (standard) or 150°C (fan).
Place garlic, onion and rosemary in a metal roasting pan.
Place lamb leg right side up in the pan. (Note 2)
Sprinkle generously with salt and pepper and rub it in.
Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more
salt and pepper, rub it in. (Video helpful here)
Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's
ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam
out).
Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is
tender (pry a bit off with a fork). If not, return, covered, to oven.
Return uncovered lamb to oven for a further 45 minutes or until well browned.
Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover
loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).
GRAVY:
Use a large spoon to skim off some of the fat from the surface of the liquid.
Place pan on the stove on medium high. When the liquid bubbles, add flour.
Use a whisk to mix it in - this may take a few minutes as the liquid reduces.
Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a
gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.
Strain gravy into a bowl, pressing juices out of the onion etc.
Pour gravy into jug.
 CHEVON (GOAT) STEW

INGREDIENTS

2 1⁄2 lbs goat meat

1 tablespoon olive oil
1 onion, chopped
5 shallots, chopped
2 garlic cloves, chopped
2 teaspoons dried oregano
1 teaspoon fresh coarse ground black pepper
1 tablespoon beef base
6 ounces tomato paste
48 ounces water
28 ounces Rotel tomatoes & chilies
1 tablespoon adobo seasoning
3 cups dried navy beans, presoaked
1 potato, roasted & diced

DIRECTIONS
The day before, presoak 8 ounces of dried navy beans.
Finely chop onions, shallots & garlic. Set aside.
In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat
on all 4 sides over medium heat.
Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly.
Avoid burning by turning down heat if needed.
Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon
to loosen any adherants.
Simmer 45 minutes covered.
Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered,
stirring occasionally, until meat is falling off bones. Remove meat from stew - remove
any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.
 VEAL MARSALA

INGREDIENTS

 2 lb. veal cutlets

 Kosher salt
 Freshly ground black pepper
 1 tbsp. extra-virgin olive oil
 3 tbsp. butter
 1 shallot, chopped
 8 oz. baby bella mushrooms, sliced
 2 cloves garlic, minced
 3/4 c. marsala wine
 3/4 c. low-sodium beef broth
 1/2 c. heavy cream
 2 tsp. freshly chopped rosemary
 1 tsp. freshly chopped thyme leaves
 Freshly chopped parsley, for serving
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DIRECTIONS

Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook
veal until golden, about 2 minutes per side. Remove from pan and keep warm on a
plate.
To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook
until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt
and pepper.
Add wine and broth and scrape up any bits off bottom of pan. Bring to a simmer and let
simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a
simmer.
Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5
minutes.
Garnish with parsley before serving.