Beef Adobo (with Pepsi)

Hubby has been bugging me to cook beef adobo for him these past few days. He is a beef eater. I was a little bit reluctant to do so because I have not tried cooking adobo using beef ever. But he was persistent so what else can I do? I wanted him to be happy, you know :) So there, I cooked some for the love of my life.

Yummy Beef Adobo

I searched for beef adobo recipes online and I was surprised to see lots of them! I really thought that only chicken and pork meats are the best for this kind of dish.

Anyway, when I put rice and beef adobo in hubby's lunch bag yesterday, I was praying that he would like it. It was his first time to bring adobo with rice at work. And thanks God that he liked it! He said it was soo yummy! And he wanted to bring more again today if there were leftovers.

Here's the recipe if you are interested.

You will need:

beef- adobo cuts (I like it with a little bit of fat)

pepper corns/ whole black or white pepper

laurel leaves

garlic

salt and ground pepper

1 cup vinegar

1 cup of pepsi or coke- to create an appetizing color and as meat tenderizer (optional)

2 tbsp of cooking oil

1.5 cups water

Instructions:

1. Season the beef with salt and pepper.

2. In a pan, heat the cooking oil (make sure the oil is really hot) and brown the beef by batch.

3. When done put the browned beef to a different pan, put garlic, laurel leaves, pepper corns, pepsi and water and bring it to a boil.

4. Add vinegar. Let it boil again then season with salt to taste.

5. Let it cook for 30-40 minutes in medium heat or until the meat is tender. If needed, put more water.

6. When the meat is tender and only a little sauce left, turn the fire off.

7. Serve hot with rice.

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A Happy Home Recipe

I took this picture at a friend's house and I thought to share it here on my blog. Let's bake it or cook it perfect :)

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Fried Dried Boneless Danggit

crunchy!

I had fried dried boneless danggit today with scrambled eggs and jasmine rice. Thanks to Ann for the danggit.

The crunchiness and yumminess were just perfect! Poor Hubby had to smell the unfavorable odor even the stove fan was on. Tsk tsk tsk! I feel sorry for him. Nonetheless, he was happy when I shared my foods to him minus the dried fish :)

We are both stuffed afterwards. Thank you Lord!

Tips:

Before frying the dried fish, make sure that the oil in the pan is very hot and count 5-6 seconds then turn the other side of the fish, count 5-6 seconds again. Serve.

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Salted Fish with Tomatoes

I was starving to death today and only Pinoy foods could fill me up so I sliced tomatoes, put some salted fish and long green peppers, reheated the white Jasmine rice in the microwave  (I'm out of brown rice anymore) then I ate like there was no tomorrow.

My tummy was stuffed afterwards.

My dieting is again messed up. Sigh!

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Cassava Cake



cassava, sugar, coconut milk, melted butter, condensed milk, and, evaporated milk mixture



time for toppings (after 45 minutes in the oven)



the product :)

Last Saturday, my friends Emy, Ann and I went to Ate Cecilia's house for cooking lessons. We learned how to make Cassava Cake, Coco/Lychee Drink, and, Thai Spring Roll. Thanks to Ate Cecilia.

I am sharing the recipe of Cassava Cake for you to try.

Note: We forgot to mix the egg yolk, coco milk and condensed milk thoroughly for toppings because we were too busy chitchatting that's why the product doesn't look inviting. But trust me, it tasted soo good!

You will need:

2 pkg. of thawed grated cassava

1 coconut milk

1 cup of white sugar

1 butter

1 condensed milk

1 carnation evap

2 egg yolks for toppings

1 tsp of vanilla- optional (my suggestion)

grated cheese- optional (also my suggestion)

Instructions:

1. Melt the butter in the microwave

2. In a large bowl, mix the thawed cassava, whole can of evaporated milk and sugar throughly.

3. Taste the mixture to make sure that you have not forgotten any ingredient.

4. Next, put the melted butter in the mixture

5. Pour half can of coconut milk and half can of condensed milk

6. Mix well, transfer to a pan and bake for 45 minutes at 350F

For toppings:

1. Beat 2 egg yolks by hand then pour the remaining half can of coconut milk and condensed milk.

2. Mix thoroughly.

3. Bake at 350F for 45 minutes, when the cassava mixture is dried up, put the toppings evenly

4. Bake again for another 30 minutes or until the toppings turn brownish.

5. Let it cool.

6. Serve

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Bihon Guisado

I was very happy to see my friend Brenda in a grocery store yesterday after a long time. It was my fault why we haven't seen each other that long. I told her I will come to her house to give her the leche flan I saved for her. She is the kind of person that is not afraid to try any kind of foods. So as soon as I got home, I cooked Bihon for her to take with me together with the flan.

I know that every Filipino knows how to prepare bihon but I would like to share the recipe anyway.

You will need:

2 chicken breasts

1 package bihon

chinese sausage (optional)

2 cups shredded cabbage

2 cups julianned carrots

1/2 cups sitsaro or snowpeas/ green beans

2 cups sliced celery

3 laurel left

10 pcs peppercorns

garlic

onion

spring/green onion

soy sauce

salt and ground pepper

oil

Instructions:

1. In a pan, put the chicken breasts and 4 cups of water and boil.

2. Put also the laurel leaf, garlic, peppercorns, onion and salt.

3. When the meat is almost done, turn off the stove.

4. Slice the meat. Dont discard the water.

5. Strain the water and set it aside.

6. In a wok, put 2 tbsp of oil, sautee the garlic, onion and meat.

7. Then put in all the vegetables except cabbage.

8. Put a little bit of soysauce, then salt and pepper until you reached your desired taste.

9. Transfer to a bowl and set it aside.

10. In the same wok, put 1/4 cup of oil, garlic and onion until they turn brownish then put the chicken breast water.

11. Bring it to a boil.

12. Put salt and pepper.

13. Put the bihon in the boiling water until it is almost done. Then put the cabbage.

14. When the cabbage is almost done put in the sauteed meat and vegetables.

15. Carefully mix them all. When the cabbage is cooked, put in a low fire for 5 minutes.

15. Serve hot garnished with green onions.

Thanks for dropping by.

Leche Flan

Leche flan ala Bechay :)

I made some leche flan last Monday night but I forgot to take photos so I made some again today. I would like to share this recipe to my Pinay friend Meding, now based in Australia who asked for this and of course to you who is reading right now :)

Leche Flan Recipe

You will need:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Instruction:

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Sieve or strain.
5. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1-1/4 inch thick.
6. Cover moulds individually with aluminum foil.
7. Steam for about 20 minutes
8. Let cool then refrigerate.

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Pork Adobo with Sprite

We had company the other night (hubby's co-worker whom we introduced to my inaanak in Pinas) so we cooked Filipino foods for him to try. Hubby prepared the rice, barbecue and lumpiya  while I prepared bihon, adobo and leche flan for dessert.

So here is my Pork Adobo with Sprite Recipe

 (My friend Yuny taught me this recipe)

You will need:

1 regular package of pork shoulder or your choice of cut

1 cup sprite

1 1/2 cups vinegar

4 laurel leaves

pepper corns

4 cloves of garlic

soy sauce

salt to taste

Instruction:

1. In a pan put the pork and sprite, laurel leaves and pepper corns

2. Cook until the liquid is gone

3. Put the soy sauce, garlic and salt

4. Add vinegar when the meat is almost done.

5. Simmer for 7-10 minutes

6. Serve with rice

Thanks for dropping by!