Beef Con Ampalaya

This is a very simple recipe that I want to share with you. It is a very common dish that everyone love's it; especially those who like "ampalaya" in tagalog or amargoso in bisaya. In English I think they call it " melon gourd". ( ? ).


1kl. beef loin ( strip cut )
1reg. size "gourd" or ampalaya
3tbsp. Oyster Sauce
1tbsp. tausi
1tsp olive oil
3 cloves garlic
1 reg size onion
1tbsp. soy sauce
1/2 tsp. pepper
11/2 tbsp. brown sugar
2 sachet 8g magic sarap
11/2 tbsp corntarch
1pack chinese tofu
5 cups of water
1/2 tsp. fish salt

Marinate the beef loin in soy sauce, pepper and in 1 sachet of magic sarap
Saute in olive oil and mixed the tausi.  Cover and let it boil until meat is become soft.
If the meat is soften already, mixed the cornstarch to have an sticky sauce
Taste it with the brown sugar, oyster sauce and the remaining magic sarap
If the taste is okey, then put the "ampalaya", don't cover, just mixed it into the beef for 5minutes
(remember don't mixed to much because your ampalaya becomes to sour)
Don't overcooked the ampalaya or the gourd (let it like cruncky when you eat it )

Fry the chinese tofu and slice it into cubes and put it as toppings.  Serve hot.

Garlic Breaded Porchop

One day, I tried to reinvent another version of Breaded Porchop. My 6yr old son told me “wow, mama this one is sooo delicious!.”  So, wanna try this?...and receive compliments from your children also.

1kl Porchop (you can use Liempo also)

4 sachet 8g of Magic Sarap

1 ½ tbsp fish sauce or patis

½ cup of diced garlic

3 packs of skyflakes (diced)

1 tsp. powdered black pepper

2 pcs eggs (beaten)

Vegetable oil for cooking

1. Clean the porchop meat and tenderized it (you can use the handle of your stainless  knife to soften the meat for easy to cook)
2. Rub the 3 sachet of Magic sarap, powdered black pepper, fish sauce and the diced garlic. Leave it for 10minutes.
3. Powdered the 3packs of skyflakes and mix the remaining 1 sachet of Magic sarap
4. Beat the 2 egg and place it in a clean bowl
5. Heat the Oil in a normal temperature
6. Deep the meat (porchop) into the egg and next to the powdered Skyflakes
7. Deep fry for 5 minutes or until it looks like brown

Serve with Mang Tomas or  Tamis anghang ketchup.

Try this recipe and 100% your kids will love it.

DYNAMITE (Relyenong Sili)

Photo: DhorsFacebookpage

Marami ang nagtatanong ano daw ang tinatawag na dynamite…Ito ba raw iyong ginagamit ng mga mangingisda?

Sabi ko naman, oo pero hindi sa dagat ito pinapasabog; sa bunganga ito at sa tiyan sasabog! Hehehe…joke lang.

Sa sobrang anghang kasi eh, talagang sabog sa pakiramdam.  Lalo na kapag hindi tinanggal ang mga buto nito.  Opo, buto ng Sili na green o kung tawagin ay siling pamaksiw.

The best ito pang pulutan, pero mas masarap ito gawing ulam; lalo na kapag may kasamang mainit na kanin dahil tiyak uusok talaga hehehe.

Sangkap:

½ kilo Ground pork

1 pc reg. size carrot

1 pc. Onion

3 cloves garlic

1 teaspoon salt or patis

1 teaspoon brown sugar

Ground pepper

1 sachet (small) magic sarap

1 egg

Cheeze ( hiwain ng pahaba na maninipis)

½ kilo Siling Pamaksiw (mas maganda kapag malalaki at mahaba)

Lumpia wrapper

Mantika

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Optional lamang kung mga babae ang kakain

 Paghaluin ang mayonnaise at ketchup para gawing sawsawan

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Paraan ng pagluluto:

Kapag bumibili ako sa palengke ng karne ipinapasama ko na sa paggiling ang mga sumusunod : sibuyas, carrots, bawang at sibuyas.

Idagdag ang asin o patis, paminta, magic sarap at ang itlog. Itabi lamang

Himayin ang SILI, hiwain sa gilid at tanggalin ang mga buto at budburan ng kunting asin at lamasin ng kunti at banlawan ng tubig.

Hiwain ang keso ng maninipis at mahaba.

Ipalaman sa loob ng Sili ang giniling at ilagay ang keso….o maari din na ilagay muna ang keso sa loob ng sili bago lagyan ng giniling.

Balutin sa lumpia wrapper.

Deep fry ang pagluluto sa katamtamang apoy lamang. 

Tanggalin kapag mamula-mula na.  Madali lamang itong maluto ang karne dahil kunti lamang ang karne sa loob ng sili.