kare-kare with bagoong (photo not mine)

Meaty #MediaNoche Dishes

Before we start jumping up and down and singing well-wishes to one another, let’s get inside the kitchen for a last minute prep for some meaty meals for everyone to enjoy. Personally, I look forward to my time inside the kitchen and experimenting with flavours. Here’s some of my meaty choices for the #MediaNoche tonight.

Hours to go and it’s the NEW YEAR! Happiest greetings to everyone and may the changing of digits inspire us all to be better versions of who we are. Cheers! Xoxo #TRC

kare-kare with bagoong (photo not mine)

(photo not mine)

Kare-Kare with Bagoong This will always be in my list of must-haves on the dining table. This year, I found out that using chunky peanut butter is better.
3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud, sliced
1 bundle of pechay
1 bundle of string beans, strips
3 pcs eggplants, sliced
1/2 cup peanuts, smashed
½ cup peanut butter
½ cup shrimp paste
1 litre water
½ cup annatto seeds (soaked in a cup of water)
½ cup toasted ground rice
2 pieces garlic, minced
1 large onion, chopped
salt and pepper
1In a large pot, bring the water to a boil.Place oxtail pieces and onions. Simmer for 3 hrs or until tender. If using a pressure cooker, it takes 35 minutes or so.
2 Once the meat is tender, add the ground peanuts, peanut butter and soaked annatto seeds for coloring. Simmer for 5 minutes.
3Add toasted ground rice and simmer for another 5 minutes. Cover.
4In a separate pan, saute the garlic. Slowly add the banana flower, eggplant, and string beans. Cook for 5 minutes or until thick.
5Transfer cooked vegetables to the large pot (where the rest of the ingredients are). Season to taste.
Serve hot with shrimp paste.

 

Beef Caldereta(photo not mine)

(photo not mine)

Beef Caldereta Love this with plenty of cheese and cream cheese!
1/2 kilo Beef Brisket, cut into cubes
4 cups water
3 pieces red bell pepper, seeded and cut into strips
1 cup tomato sauce
1 tsp. crushed chili
3 pcs bay leaves
4 garlic cloves, crushed
1 onion, finely chopped
2 cups potatoes, peeled and sliced
2 cups carrots, sliced
1 cup cooking oil
1/4 cup green olives
grated cheese
1/2 cup cream cheese, softened
salt and pepper to taste
1In large pan over medium-low heat, add the oil and fry potatoes until light brown. Once done, removve from the pan and set aside.
2In the same pan, sauté the garlic and onions. Do not burn. Add the beef and saute for 5 minutes or until brown but not toasted.
3Add water and let the beef boil until tender. Once tender, add the tomato sauce and simmer for 10 minutes.
Add green bell pepper,crushed chili, olives, carrots, bay leaves and potatoes. Simmer for another 10 minutes.
4Season to taste. Add the cheese and cream cheese. Remove from heat. Serve hot.

 

Chicken Afritada (photo not mine)

(photo not mine)

Chicken Afritada For that last minute cooking.
2 lbs chicken, cut into pieces
3 pieces potato, quartered
1 carrot, sliced
1 bell pepper, sliced
1 cup green peas
8 ounces tomato sauce
4 cloves garlic, minced
1 medium onion, diced
1¼ cups chicken broth or stock
2 pieces dried bay leaves
1 teaspoon granulated white sugar
4 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
1In large pan over medium-low heat, add the oil and pan-fry he chicken until it turns slightly brown. Remove the chicken.
2On the same cooking pot, sauté garlic and onions.
3Pour-in tomato sauce, chicken stock and bay leaves. Simmer for 30 to 40 minutes.
4Add the potato and carrots abd simmer for 5 minutes or until the vegetables are soft.
5Add the bell pepper, green peas, sugar. Season to taste. Simmer.

 

Chicken curry (photo not mine)

(photo not mine)

Chicken Curry The lime makes all the difference.
2 tablespoons oil
3 tablespoons red Thai curry paste
1 onion, sliced
2 chicken breasts, cut into cubes
1 1/2 cups potatoes, quartered
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
1 can diced tomatoes
Salt and freshly ground black pepper
Lime wedges, for squeezing
1In a pan over low heat, heat oil and saute the curry paste and onions — stirring often.
2Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan.
3Cook the chicken in the onion-curry mixture until golden.
Add the potatoes, carrots, basil, garlic and lime zest. Cook until the vegetables are coated.
4Add the coconut milk, chicken stock and tomatoes. Bring to a simmer. Let the chicken simmer until cooked.
5Squeeze with lime juice before serving.

 

Bistek Tagalog Go-to dish even without an occasion.
2 pounds beef sirloin, thinly-sliced
1 large onion, peeled and sliced into rings
1 head garlic, peeled and minced
¼ teaspoon black pepper
juice of two lemons
¼ cup soy sauce
3 tablespoons oil
1 cup water
salt to taste
1In a bowl, combine beef, onions, garlic, pepper, lemon juice and soy sauce. Massage marinade into meat and marinate for about 30 minutes or overnight.
2Remove meat, onions and garlic from marinade, squeezing and reserving excess liquid.
3In a pan over high heat, heat oil. Add beef and cook until lightly browned. Spoon out and reserve juices during frying. Remove meat.
4In the pan, add onions and garlic and cook – stirring regularly. Return meat to pan.
5Add reserved marinade and juices. Add water and bring to a boil. Cover and simmer until the meat is fork-tender and liquid is reduced. Season with salt to taste.

Make #TheRoyalChef your Thursday habit. Tag me on instagram @theroyalchefleebai for your delicious food finds!

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