Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
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Paksiw na Isda
Ingredients
2 pieces large Bangus (can also use any kinds of fish), cut into three parts
1 medium-sized onion, quartered
5 cloves garlic, crushed
2 pieces long green pepper (siling haba), sliced diagonally
2 pieces dried Bay leaves (dahon ng laurel)
1 small piece ginger, sliced
2 cups vinegar
1 cup water
salt and pepper to taste
Cooking Procedures
Wash the fish thoroughly with water.
In a large cooking pot, place the garlic, onion and ginger at the bottom.
Then, arrange the fish, green pepper and bay leaves on top.
Pour the vinegar and water. Season with salt and pepper.
Cover the pot and bring to a simmer for 20 minutes or until the fish is cooked.
Spiced Beef
Ingredients
½ cup dark soy sauce
2 pounds boneless beef shank
2 tsp soy sauce
3 ½ cups water
2 tbsp dry sherry
2 slices ginger
½ tsp Szechuan peppercorn or coriander seeds, taste
1- 2 inch cinnamon stick
2 cloves garlic
2 tbsp vegetable
2 star anise
3 tbsp granulated sugar
Cooking Methods
Stir- fry garlic and ginger then add beef for a minute.
Add dry sherry, soy sauce, water, cinnamon stick, star anise, and the peppercorn or coriander seeds.
Bring to boil then let it simmer for 2 hours.
Stir in sugar and let it simmer for 10 minutes then remove beef from pan.
Thinly slice beef and serve cold on platter then garnish with cilantro.
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