Tuesday, February 19, 2013
I used to cook this back home but using string beans. In lieu of string beans, I used asparagus and broccoli for this dish. It's so good that I have finished 2 plates of Jasmine rice :D Burrp!
fried fish- I used tulingan
salt to taste
In a wok, heat oil then add garlic and onions. Then add asparagus, broccoli and bell pepper When they are almost ready, add fish then soy sauce and salt to taste.
Saturday, February 16, 2013
This has become my favorite Pinoy food. It was a hit when I brought this to a Christmas Party last December. Thanks to Filipinofoodrecipesdotcom :D
- 6 - 7 pounds Beef Shanks with Bone Marrow
- 1 head Garlic, cut
- 1 large Onion, cubed
- 2 Carrots, roughly cut
- 2 stalks Celery, roughly cut
- 1 teaspoon Whole Peppercorns
- 2 - 3 Potatoes, cubed
- 2 Corn on the cob, cut in 1 1/2 inch
- 2 stalks Pechay or Bok Choy
- Water as needed
Using a deep pot, boil the water with the beef, remove the scum that will float on top.
Add the garlic, onion, carrots, and celery and simmer for 1 1/2 to 2 hours or until beef is tender, adding more water to keep the meat and veggies submerged.
Put in the potatoes, corn and leeks and simmer for another 20 minutes or until potatoes and corn are tender.
Season with salt as needed, then add the Pechay and turn the heat off.
Serve hot with rice.