Filipino Beef and Onions (Bistek)

This is so yummy.  Another recipe that when I make at home does not last very long.  This is one of my mother's favorites as well.  It so simple to make and quick.  This can be prepared while waiting for the rice to cook. If you love liver and onions, this is a great recipe. Just change the beef for thinly sliced liver.

Ingredients:
2 lbs beef skirt or sirloin (thinly sliced)
6 tblsp soy sauce
Juice of 3 lemons - separate 1 of lemon juice
2 onions (sliced into rings)
3/4 cup of water
1 tblsp oyster sauce
Salt and pepper
1 tblsp flour or corn starch
3 tblsp olive or canola oil

In a glass or non-reactive bowl mix beef, 3 tblsp soy sauce, juice of 1 lemon and flour. Let sit for 15 minutes.  Heat oil in a deep saute or frying pan.  Add the onions and season with salt and pepper.  Fry onions until translucent, approximately 5 minutes.  Remove from the pan and set aside.  Add the sliced beef in batches to allow it to brown. Remove and set aside, continue cooking until all the beef has been browned.  Return all the beef back into the pan and add the onions.  Add the  remaining soy sauce, the juice of the last 2 lemons and water.  Allow to slowly boil.  Season with lots of pepper or to taste.  Add the oyster sauce and continue slow boiling for another 5 minutes. If the soup is too tangy, add 2-3 tablespoon of water and continue to slow boil for another 2-3 minutes.  Taste and season with salt and pepper if needed.  Serve hot over rice.

Filipino Menudo (Diced Pork Stew with Potatoes)

Okay, let me start by saying "this is nothing like the Mexican version." Filipino Menudo has a lot of Spanish influence.  This is especially wonderful the next day.  It does take some time for the cooking process but so worth it.  My husband absolutely loves this and cannot wait for me to make it.  The challenge is letting it sit for a little while to let the flavors marry.  Not possible at my house.

Ingredients:

1 lb pork butt or shoulder (cut in large sections)
1 lb calf or beef liver (cut into bite size pieces)
3 large tomatoes (chopped or minced)
2 1/2 cups potatoes (cut into bite size pieces)
1/2 cup canned chick peas (drained)
1/2 cup frozen peas
1 large onion (minced)
4 cloves garlic (minced)
2 cups water (from boiled pork)
1 roasted red bell pepper (diced) or 3oz jar of pimiento
1/2 cup raisins
1 tblsp sugar
2 tblsp olive or canola oil
salt and pepper

In a deep pot, fill about half way with water, add the pork and season with salt.  Boil for 45 minutes until pork is tender.  Strain pork reserving 2 cups of the broth and set aside to cool.  When cool, chop pork into bite size pieces.   

In a large deep pan or pot, heat oil.  Add potatoes and cook until tender and lightly brown.  Add onion and garlic.  Cook until onion is translucent, then add the tomatoes and sugar.  Continue cooking stirring constantly until tomatoes soften approximately 3-4 minutes.  Add the pork and liver.  Continue stirring until liver browns and is cooked.  Add the reserved 2 cups of pork broth, peas, raisins and chick peas.  Allow to gently boil for another 12-13 minutes.  Liquid will reduce; season with salt  and pepper.  Add the roasted bell peppers or pimientos and continue to cook for another 8 minutes.  Serve hot over rice.

Filipino Blood Stew (Dinuguan)

Many cultures use blood in their cooking (the Germans have blood sausage).  In the Philippines, a stew is created using blood as well.  My husband (an American from Ft. Worth) actually loves this stew when the weather is cold or rainy.  This is one of those recipes that you adjust according to taste.   If you are the adventurous type try it out.  If you want something spicier, use a hotter pepper (green chillies).  Pig's blood can be purchased at any Asian grocery store. This is a perishable item. Use the blood within 24 hours. 

Ingredients:

1 16oz container of fresh pig's blood
1lb of pork butt or shoulder (Cut in large chunks)
8oz of beef or calf liver (cut into small bite size pieces)
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp dried oregano
1 bay leaf
2 tblsp sugar
1 1/2cups pork stock
1 cup apple cider vinegar or coconut vinegar
4-5 whole peppercorn
1 small banana pepper or anaheim pepper
2 tblsp olive oil
Salt and pepper

In a stock pot, fill about half way with water.  Add salt, peppercorn and pork butt/shoulder.  Allow to boil until tender, approximately 1 hour.  Watch to make sure it does not run out of liquid.  Add water when needed.  When done, remove pork and place on chopping board.  Reserve the stock.  When cool enough, cut the pork into small bite size pieces. Set aside.

In a large pot or stock pot, heat oil. Add onions and garlic, and banana/anaheim pepper.  Cook for 3-4 minutes until onions are translucent.  Add oregano and bay leaf. Continue cooking, stirring constantly for another minute. Add the pork and liver.  Continue stirring and allow liver to cook thoroughly.  Add vinegar, sugar, salt and pepper.  Allow to gently boil.  In a food processor or blender, add the blood and 1/2 cup of the pork stock.  Turn on the blender and mix until blood is no longer congealed and is liquified. Add the liquid from the blender into the pot.  Add the remaining stock and continue to gently boil for another 15 minutes.  The longer you boil, the vinegar will tone down.  Taste the stew, you can adjust the tanginess at this point.  If you like it tangier, add a 1/4 cup of vinegar. If you wish for a sweeter flavor, add another tablespoon of sugar.  Season with salt and pepper.  Continue cooking for another 10 minutes. Serve over rice.

Filipino Pork Risotto with Fried Liver (Aroz Valenciana)

Aroz Valenciana is usually made during the holidays in the Philippines.  There are several versions depending on the area or province.  Those in the Manila area (closer to the ocean) use chicken and seafood. Whereas, more inland area use their favorite meat - pork.  Try this out. It is really delicious and very simple to fix.  I served this  version while making props with friends from my dance troupe, Balikatan Performing Arts.

Ingredients:

6oz sticky or glutinous rice

6oz long grain rice

4 cups chicken broth

4 tblsp olive or canola oil

4 shallots (minced)

1oz ginger (minced)

5 garlic cloves (minced)

1 tsp ground tumeric

3/4 cup raisins

1 lb pork butt or shoulder (cut into bite sizes pieces)

1 lb calf liver (cut into bite size strips)

3-4 tblsp flour

Salt and pepper

Garnish:

3 hard boiled eggs (sliced)

1 spring onion (chopped)

2 red chillies or red bellpepper (seeded and sliced in slivers)

4 tblsp crushed unsalted peanuts

Rinse rice in cold water 3-4 times until water runs almost clear.  Strain through a sieve and set aside. Heat stock in a pot until hot.  Keep stock hot during until ready to use. 

Heat 2 tblsp of oil in a large deep skillet.  Stir in shallots, garlic and ginger. Stir continuously until heated through.  Add tumeric and continue stirring for another 30 seconds until fragrant.  Add the pork. Stir-fry until pork is browned and cooked through.  Add the rice and continue stirring until rice is well incorporated.  Add raisins and continue stirring.  Gradually add the stock, continue stirring.  Keep adding the stock until the entire pot is in the pan.  Allow it to reach a gentle boil and then lower heat to medium low.  Cover and continue to cook gently until stock is complete absorbed and rice is tender. 

In a separate pan, add the remaining oil and heat.  Coat liver pieces with the flour, dust off any extras.  When oil is heated through, add liver pieces  and fry for 2-3 minutes until brown on both sides.  To not crowd.  Season fried liver pieces with salt and pepper. 

To assemble, spoon the rice mixture into a bowl, layer a few pieces of fried liver.  Arrange egg slices on top and sprinkle with chopped green onions, crushed peanuts and slivers of red chillies or red bellpepper.  Serve immediately and enjoy.