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Niña
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NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Beef in Oyster Sauce

6/22/2012

0 Comments

 
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This is my brother's nanny's dish which our nanny most prolly modified to our tastebuds. Soooo delish, especially with steamed white rice.

My kids and their nanny went to my brother's house and so it's just me and hubby and in as much as I love hubby so much, I couldn't cook as flamboyant as I want to since today is one of those days that I'm down with a really bad flu. Mind you, I rarely have flu. Twice a year is my quota, knock on wood.

I'm so happy with how I managed to cook this dish that though can't taste much, I eat a lot!

This dish is so simple, it's a matter of cooking the beef tender and having the sauce balance.

Ingredients:
500 grams beef rib-eye
tenderiser powder
1 tablespoon lemon
2 tablespoons olive oil
knob of butter
1 medium size green capsicum / bell pepper, cut in strips
1 medium white onion, sliced
1/2 cup oyster sauce
3/4 cup to 1 cup water
Mushroom slices, optional

Directions:

Massage the beef with tenderiser powder, cover with cling film and pound slightly. Slice into strips and squeeze about a tablespoon of lemon juice. Toss to make sure that all the pieces are well marinated. Set it aside for 15 minutes. This process will help tenderize your beef completely.

Heat olive oil with a tablespoon of butter in a frying pan over high heat. Add onions. Once onions are soft, add beef strips. Stir after 30 seconds and let it simmer for 2 minutes.

Set the meat aside in a serving bowl along with onions and bell pepper. Simmer the sauce in the pan for another 3 minutes.

Pour the sauce on meat and serve. Enjoy!
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Clear Broth Beef Stew (Nilagang Baka)

3/8/2012

2 Comments

 
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Right at this moment, everyone in the house is sick. Really bad flu. Coughing, sneezing, sniffing. It's an understatement when I say, it's an orchestra of dogs barking and howling.

I can't think of anything else but cook soups. Yes of course there is the usual chicken soup but they can only have chicken soup so many times. Today I've decided we'll have Clear Broth Beef Stew.

It's one of the staples back home. Comfort food for many of us. Just the smell of it in the kitchen brings me back to to rainy days when we are stuck inside the house, can't play in the puddle outside, we might get sick. For extra precaution, mothers will start cooking piping hot viands that has broth or soups in it.

Serve it in a huge bowl and give everyone smaller bowls for individual soups. If you're sick it'll make you feel better. If you're not, you just feel your soul smiling extra somehow.

Tip 1: beef cuts and beef age varies and so you have to find the right time to make sure it's tender enough
Tip 2: you need to time everything up, you don't want your veggies mashed.
Tip 3: any meat that is close to the bones are tastier, so I prefer to cook this stew with bones.
Tip 4: Bok Choy can be a good substitute for Chinese Cabbage

Ingredients:
1 1/4 kilo beef made up of meat and bones, cut into sizes that you prefer
1 big onion, sliced half an inch each
1 tablespoon black peppercorns
3 inches x 2 inches ginger, tickly sliced
1.5 liters of water
1 tablespoon salt
1 tablespoon fish sauce
2 - 3 potatoes, diced 2-3 inches big
3 carrots, diced 2-3 inches big
2 corn ears
1 cabbage, sliced 2-3 inches big
3 chinese cabbage, pechay or bok choy, leaves separated
1 beef bouillon

Serves 8

Directions:
Place beef, onions, peppercorns, salt, ginger and 2 cups of water in a big boiling pot. Bring it to a boil and then bring it to simmer for 45 mins on medium high heat. If you keep on boiling, the liquid will evaporate, with it is the beef essence so you have so watch this part out. You want the beef to tenderize without losing most of the liquid.

After 45 mins, add the remaining cup of water, potatoes, carrots, corn ears, cabbage. Taste the soup if it needs more salt, if it does, then add the beef buillon. It will add saltiness and heighten the beef taste even more. Simmer for another 15 mins.  

If you think your beef needs more cooking time and the veggies are already cooked. Fish the veggies and set aside.

Add your veggies back and your chinese cabbage, simmer for a minute or two until the chinese cabbage are perfectly cooked. 

Serve in a huge bowl and enjoy this hearty soup with steamed rice or on its own! 

We normally eat this with fish sauce and chili on the side. Yum! 

-AcousticChef - cookin' one tune at a time!
2 Comments

Menudo

8/8/2011

3 Comments

 
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There is a Mexican version of Menudo which is a soup containing beef stomach.

This version is the stew version made from a whole other ingredients which would have been heavily influence by the Spaniards.

Our Menudo is best eaten with steamed rice or bread to soak the sauce, like pan de sal, ciabatta, or whatever bread you fancy.

Ingredients:
1 kilo pork loin, cut into small pieces
250 grams pork liver, cut into small pieces
1 cup potatoes, diced
1 cup carrots, diced
1 cup red capsicum or bell pepper
1/3 cup soy sauce
1/3 cup lemon juice
1 onion, minced
3 garlic cloves, minced
2 tsp brown sugar
2 cups tomato sauce
1 cup water
1/8 cup cooking oil

Serves 8

Procedure:
To add depth to your menudo and to ensure your pork is tender, marinade the meat with soy sauce and lemon juice for one hour.

In a big sauce pan, heat the oil and fry potatoes and carrots until half cooked. Approximately 5 minutes or so. Fish out the potatoes and carrots and set them aside.

On the same pan, saute the garlic and onion. Add pork and water, then simmer for about 10 to 15 minutes, until the pork is tender.

Add liver, tomato sauce, half cooked carrots and potatoes, bell pepper, brown sugar and simmer for further 5 to 8 minutes. 

If you prefer, at this stage, you can add, raisins, green peas or chick peas (garbanzos).

Voila! Your very own tasty Menudo. Happy Eating!!!

-AcousticChef.... cookin' one tune at a time!
3 Comments

Chicken Ginger Stew

4/21/2011

1 Comment

 
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This dish reminds me of childhood. Mom cooks this almost every time. I think it's especially perfect for "cold" season, weather and the flu alike :) The ginger essence mixed with the chicken broth is just beautiful. This might be an acquired-taste dish but it's still worth sharing for everyone to try. Who knows, you just might like it like we do!

Tip 1: If you like your chicken with a bit of colour, then brown them in butter before mixing it with the rest of the ingredients.
Tip 2: If you want your nam pla with a bit of kick, add couple of dashes of Habanero Tabasco or the bird-eye green chili. You can even add a few drops of lemon juice to have a bit of contrast happening there.

Ingredients:
1 kilo whole chicken, cut into pieces.
2-3 chayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
5 ginger medallions, lightly pounded (to release the flavour)
2 bunches spinach leaves
1 liter of chicken stock
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons nam pla (fish sauce)

Serves 4

Procedures:
In a stock pot, heat oil and sauté garlic, onion and ginger.

Add stock and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with nam pla and add chayote. Continue to simmer for an additional 5 minutes or until chayote softens but not overcooked.

Add spinach leaves then turn off the heat.

Serve steaming hot on a bowl. Eat on its own or with plain rice on the side. Don't forget extra nam pla on the side in case you like it a bit salty the fishy way!

Happy Eating!!!

-AcousticChef.... cookin' one tune at a time!
1 Comment

Hearty Vegetable Beef Soup

1/22/2011

0 Comments

 
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FV48-05-0111

It's been an overcast and rainy weather the whole week,,, it's the perfect time for a really good soup. I am not armed with many soup. I only know how to make chicken sopas and cooks the one from a packet! I know pathetic,,, but I'm getting there.

Got this really great soup from one of my books and it is indeed hearty.

Tip 1: Make sure you cut all the ingredients all at the same size for even cooking
Tip 2: If you don't have a home made beef broth, you can always use the beef broth cubes
Tip 3: Degrease the soup for better presentation, unlike me, I just served it as is as I was hungry!
Tip 4: Mirepoix is a combination of equal parts, onion, celery and carrot

Took me 30 minutes 

Ingredients:
45 grams of butter
375 grams, mirepoix*, small dice
2 cloves, garlic cloves, chopped
1 liter beef broth
125 grams beef, small dice
Bouquet Garni:
   1 Bay leaf
   1/2 teaspoon dried thyme
   1/2 teaspoon crushed peppercorns
   8 parsley stems
100 grams tomato concasse
75 grams potato, small dice
100 grams corn kernels, fresh, frozen or canned
Salt and pepper

Makes 1.25 liters
Serves 4


In a soup pot, sweat the mirepoix in butter until tender.

Add garlic and saute lightly.

Add the beef broth or stock and the diced beef; bring to a simmer. Add the bouquet garni. Skim or degrease as necessary.

Simmer until the beef and vegetables are tender, approximately 30 minutes.

Add the tomato concassee, corn and potatoes, simmer for 10 minutes. Season to taste with salt and pepper.

Serve piping hot!

-AcousticChef.... cookin' one tune at a time!
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