Beef Brisket Adobo with Coconut Milk #PhilippineRestaurantMenu

A typical Filipino dish with tangy taste coupled with coconut milk makes this recipe a delicious meal. You can make with your own version, as long as the tanginess still the core element of the taste.

Beef Brisket Adobo with Coconut Milk #PhilippineRestaurantMenu

Ingredients:

Vegetable Oil- 3 tbsps
Onions, chopped- 1 pc (large)
Garlic, minced - 1 tbsp
Beef Cubes- ½ kilo
Vinegar- ¾ cup
Salt- 2 tsps
Pepper - 1 tsp
Water- 1 cup
Coconut milk- 1 cup
Finger pepper- 1 pc
Coconut cream- ¼ cup

Procedures:

1. Heat the oil in a deep pan. Sauté onions and garlic.

2. Add beef cubes and cook until color changes.Add vinegar, salt, pepper and cook over moderate heat until sauce is reduced to its original amount. Do not stir until mixture boils.

3. Add water and cook covered until beef is tender.Add coconut milk and finger pepper and allow to simmer for 10 minutes over low heat.

4. Pour in coconut cream and allow to simmer for another 5 minutes over low heat. Adjust seasoning if necessary.

Pork and Beef Humba #PhilippineRestaurantMenu

Some Filipinos treated this recipe as adobo. The difference is the black beans being added to add flavor. Also, try the combination of pork and beef meats. You can add potatoes, banana (saba), red bell pepper and green onion leaves if you like.



Pork and Beef Humba #PhilippineRestaurantMenu

Ingredients:

1/2 kilograms pork belly, cut in cubes
1/2 kilograms beef, cubes
2 tbsp garlic, crushed
2 small onion, chopped
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
6 bay leaves
2 cup rice water
1/2 tbsp ground black pepper
2 tbsp salted black beans
Cooking oil

Procedures:

1) Marinate pork in soy sauce and pepper for 1 hour or overnight.

2) Saute garlic and onion. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.

3) Add rice water, then bring to a boil until most of the liquid has evaporated.

4) Add vinegar but do not stir in order not to over sour the flavor. Boil few minutes, then add the brown sugar stirring once in a while.

5) Simmer until a saucy consistency is achieved. Adjust seasoning with soy sauce according to taste.

6) Serve hot.

Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

The pineapple salsa on the side brings a refreshing touch to a breakfast classic. You can substitute beef with any meats of your choice. Serves 4.


Beef Tapa with Pineapple Salsa #PhilippineRestaurantMenu

Ingredients:

750 grams beef tapa (bought or make your own)
2 tablespoons cooking oil
3 cloves crushed garlic
5 cups steamed white rice
salt and pepper to taste

For the Pineapple Salsa:

1 cucumber, chopped
4 red tomatoes, chopped
1 white onion, chopped
100 grams coriander, chopped
1/4 cup vinegar
1 tablespoon fish sauce
1 tablespoon sugar
salt and black pepper to taste

Procedures:

1 In a wok, heat cooking oil on medium flame. Fry beef tapa until light golden brown. Remove beef tapa from the pan and set aside.

2 Add crushed garlic and steamed white rice to remaining oil in the wok. Season to taste.

3 Make the Salsa Pineapple Salsa: In a bowl, combine cucumber, tomatoes, onions, and cilantro. Add the remaining ingredients and mix well.

4 To serve, lay beef tapa on top of the pineapple salsa.

Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Boneless pork chops are simmered to perfection with a simple combination of vegetables, a little flour and seasonings, and chicken broth. Serve these tasty pork chops with potatoes or macaroni and cheese for a fabulous everyday family meal. You can add your own ideas on how to cook this dish and side dish too.


Breaded Boneless Pork Chops #PhilippineRestaurantMenu

Ingredients:

• 2 tablespoons olive oil
• 4 pork chops, boneless
• 3 tablespoons flour
• 2 teaspoons Cajun or Creole seasoning
• 2 tablespoon butter or more olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 tablespoons flour
• 2 cups chicken broth
• 2 teaspoons Worcestershire sauce

Procedures:

1) Heat 2 tablespoons of olive oil in a skillet over medium heat.

2) Combine 3 tablespoons of flour and the Cajun seasoning.

3) Coat pork chops thoroughly then brown on both sides in the hot oil.

4) Remove to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until slightly wilted.

5) Stir in flour until blended. Stir in the chicken broth and Worcestershire sauce. Add the pork chops to the skillet, cover, and reduce heat to low. Simmer for 45 minutes to 1 hour, until pork is tender.

6) Cooking time for 1 hour.

7) Serves 4.

Ensaymada Bread #PhilippineRestaurantMenu

A soft texture bread with creamy taste topped with melted butter, grated cheese and white refined sugar. You can create your own toppings of your choice.


Ensaymada Bread #PhilippineRestaurantMenu

Ingredients:

1-1/2 teaspoons sugar
3/4 cup warm water
4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup butter, softened
3/4 cup sugar
1 tablespoon salt
8 egg yolks
4 cups all-purpose flour
Melted butter for brushing
grated cheese

Procedures:

1) Dissolve the sugar in the warm water. Add the yeast and let stand until softened.

2) Add flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes.

3) Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.

4) Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.

5) Punch down. Divide dough into desired size of rolls. Roll out thinly.

6) Spread surface with melted butter and sprinkle with grated cheese. Roll as in jelly roll, starting from the lower left hand corner.

7) Place in greased ensaymada molds. Let rise for 2 hours.

8) Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.

9) After taking out from oven, brush with butter and sprinkle with grated cheese and sugar. Yield: 2 dozens.