Tag: Filipino
Corned Beef Nilaga
Corned Beef Nilaga
Here is another Filipino recipe that you wouldn’t find on a menu at a restaurant. Corned beef nilaga is the Pinoy take on the classic New England boiled dinner: corned beef, cabbage, and potatoes. Instead of boiling a corned beef brisket for hours on end, canned chunky corned beef is used. This hearty soup is ready in 15 minutes; tasting like it took all day to cook.
Ingredients
- 4 cups beef stock
- 1 small onion quartered
- 1 large potato peeled and cubed
- 1/2 tsp black peppercorns crushed
- 12 green beans ends trimmed
- 12 oz canned corned beef chunky
- 1/4 green cabbage
- salt to taste
Instructions
- Bring a pot of beef stock to a boil. Add the onions, potatoes, and peppercorns. Simmer for 10 minutes.
- Add in the green beans. Simmer for 2 minutes.
- Add in the cabbage and corned beef. Cook for 3 minutes.
- Season with salt.
Beef Pares
Beef Pares
Beef pares is a classic Filipino dish influenced by Chinese asado(meat braised in stock/soy/sugar/star anise). In this case, I used beef brisket. You can also use cheap braising cuts like chuck, arm, short ribs, shanks, or bottom round. The first part of this dish requires the brisket to simmer for a couple of hours, while creating a clear and flavorful beef stock(using another Chinese technique that’s influenced this dish). Once the meat is tender enough, it is sautéed with onions, garlic, and ginger and simmered in the asado sauce until the majority of the liquid has evaporated. The beef is served with garlic fried rice and a side of the broth to dip the meat in.
Ingredients
Beef Broth
- 2 lbs brisket cut into 1 1/2” cubes
- 6 cups water
- 1 onion quartered
- 5 garlic cloves minced
- 1 tsp black peppercorns
- 3 bay leaves
- 1 tbsp salt
Beef Asado
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 star anise
Garnish
- green onions chopped
Instructions
- Bring a pot of water to a boil. Add in the cubed brisket. Simmer for 10 minutes, skimming the top of the water for scum. Drain the brisket and rinse any excess scum off.
- Add the brisket back into the pot with 6 cups of new clean water. Bring to a boil. Skim off any remaining scum.
- Add the onions, garlic, peppercorns, bay leaves, and salt. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Strain the broth. Set the beef aside. Discard the bay leaves. Keep the broth warm.
- Mix 1 cup of the hot broth with the soy sauce and brown sugar. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and ginger for 5 minutes.
- Add the brisket in. Sauté for 5 minutes.
- Pour in the sauce. Toss in the star anise. Simmer for 10 minutes until the majority of the liquid has evaporated.
Tokwa’t Baboy with Tausi (Pork Belly and Tofu with Salted Black Beans)
Tokwa’t Baboy with Tausi (Pork Belly and Tofu with Salted Black Beans)
Tokwa’t baboy is a classic Filipino dish consisting of simmered, sautéed, and braised pork belly with fried tofu. Traditionally this dish also has diced parts of the pig's head, including ears and snout. But for lack of availability, I just stuck with pork belly. You will see tokwa’t baboy served as an appetizer or on top of congee, but with tausi(salted black beans) and tomatoes added into the mix, you create a gravy. This will be best served with steamed rice.
Servings: 4
Ingredients
- 1 cup water
- 1/2 cup vinegar
- 2 lbs pork belly cut into 1” cubes
- 1 head garlic minced
- salt and pepper to taste
- 1 bay leaf
- 1 medium white onion chopped
- 3 small roma tomatoes chopped
- 1/4 cup salted black beans rinsed
- 1 package extra firm tofu pressed; cut into cubes
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Place the water, vinegar, and pork belly in a pot over medium high heat. Bring the pork belly to a boil without stirring. Skim any floating scum off the top.
- Add in the garlic, bay leaf, 1 tsp of salt, and 1/4 tsp,of black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- While the pork belly is simmering, toss and coat the cubed tofu in cornstarch.
- Heat up a 1/4” of vegetable oil in a sauté pan over medium high heat. Fry the tofu on a sides for 2-3 minutes until golden brown and crispy.
- Drain the grease on paper towel and set aside.
- Strain and reserve the liquid from the pork belly.
- Heat up 1 tbsp of vegetable oil in a large sauté pan over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add the pork belly back into the pan. Brown the pork belly on all sides for 8-10 minutes.
- Add in the tomatoes. Sauté for 5 minutes, crushing the tomatoes with the back of a spoon to release the juices and cook down.
- Pour in 1 cup of the reserved liquid that the pork belly simmered in. Add in the fried tofu and salted black beans. Bring to a boil and simmer for 3 minutes.
