Category Archives: How To

How to cook Tofu and Pechay in Oyster Sauce

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Tofu and Pechay in Oyster Sauce

Basic Ingredients

  • 300 grams tofu, cut into cubes
  • 100 grams pork belly, cut into small pieces(optional)
  • a bunch of pechay, trimmed
  • 1/2 cup water
  • 4 tablespoons cooking oil
  • 1 red bell pepper, cut into
  • 4 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • fish sauce, salt and pepper to taste
  • a dash of chili flakes(optional)
  • 1 1/2 tablespoons peanuts, chopped(optional)
  • 1 tablespoons spring onion, chopped(optional)

Cooking Methods
Part 1

  • In a pan, heat oil then fry tofu until golden brown. Drain and set aside.
  • In a same pan, stir fry pork until brown then season with fish sauce. Set aside.

Part 2

  • In a same pan, reduce oil then saute garlic and onion.
  • Put back the pork and tofu then add oyster sauce, soy sauce, water, chili flakes and peanuts.
  • Add bell peppers then cook for 2 minutes then adjust seasoning according to taste.
  • Add pechay then simmer for another minute.
  • Transfer to serving plate then sprinkle with remaining chopped peanuts and spring onion. Serve with steamed rice.
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How to prepare Beef Asado

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Beef Asado

This is a very versatile dish. It can be served with rice, boiled potatoes or bread.

Basic Ingerdients

  • 1 (4 pound) beef chuck roast, quartered
  • salt and pepper to taste
  • 2 tablespoons cooking oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • 1 onion, quartered
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 1/2 cup ketchup
  • 1 large red bell pepper, sliced
  • 4 small potatoes, peeled and quartered
  • 1 tablespoon corn flour (optional)
  • 1 teaspoon water (optional)
  • 1 tablespoon whole peppercorns, crushed
  • 1 (5 ounce) jar pitted Manzanilla olives

Cooking Methods

  • Season the beef with salt and pepper; set aside.
  • Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
  • Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
    While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
  • Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
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