PinoyRecipe.Net

Get Ready to Become the Meat Expert in Your Family!

Do you helplessly stand at the meat counter looking from package to package, not knowing what to buy? Do you end up buying chicken because you don’t know which cut of meat to buy and wouldn’t know how to fix it if you did buy it?

There are so many cuts of meat, at so many prices and so many ways of cooking that meat, it’s no wonder so many people are confused, and walk away with the same cut every time they buy meat. Bar-b-qued tri-tip again!

You don’t have to worry anymore! I’m going to explain beef to you so well, you will become the meat expert of the family. Even your in-laws will admire your culinary skills. Your reputation as the best cook in town will soar, or if you don’t have that reputation now, you will after you read this!

The first thing you need to know is:

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The traditional Bistek or Filipino Beef Steak made creamier with the addition of NESTLÉ All Purpose Cream.

Preparation Time: 00:20
Cooking Time: 00:25
Servings: 8

• 1/2 k beef sirloin, thinly-sliced
• 1 8g MAGGI Magic Sarap
• 2 tbsp MAGGI Savor, Calamansi
• 1/4 cup cooking oil
• 1 medium onion, sliced into rings
• 1 250ml NESTLÉ All Purpose Cream

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Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”.

Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice.

In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.

Estimated cooking time: 50 minutes

• 2 tablespoons oil 1 small onion, chopped
  
• 3/4 kg (1 1/2 lb) minced beef
• 1 1/2 liters ( 6 cups) beef stock or water

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Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants. 

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

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