Bulalo Steak

Bulalo Steak
A different yet interesting way of preparing 
and serving beef shanks--slowly tenderized, 
marinated and seared then served sizzling on a hot plate

Ingredients:

1 kg bulalo (beef shank, bone in)
2 liters water
1 tbsp Maggi Savor, Calamansi
¼ cup MAGGI Oyster Sauce
¼ cup cooking oil for browning

Gravy:
1 tbsp butter
1 tbsp all purpose flour
¼ cup drippings from the fried bulalo
¼ cup NESTLÉ All Purpose Cream

Procedure:
  1. In a pressure cooker, tenderize bulalo in 2 liters of water for 30 minutes. Start timing when the water in the steamer starts to boil.
  2. Remove tenderized “bulalo” from the broth and marinate with MAGGI Savor, Calamansi for at least 15 minutes. When ready to pan-fry, rub marinated meat with MAGGI Oyster Sauce on all sides.
  3. Heat cooking oil and pan-fry prepared “bulalo” until brown on all sides. Transfer on a hot plate and serve with prepared gravy on top or on the side. Serve immediately.
  4. To prepare Gravy: Melt butter and add flour to make a roux. Slowly pour in the drippings while whisking mixture vigorously. Cook until thick. Add NESTLÉ All Purpose Cream to achive desire gravy consistency.

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!

Beef Tapa and Asparagus Pasta

Beef Tapa and Asparagus Pasta

Asparagus is low in calories, contains no cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber. Only the young shoots of asparagus are eaten. The bottom portion of asparagus often contains sand and dirt and as such thorough cleaning is generally advised in cooking asparagus.

Ingredients:

¼ kg beef sirloin, cut into thin strips
2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup butter
¼ cup olive oil
1 big red bell pepper, roasted, peeled and chopped
1 cup asparagus spears
1 cup tomato sauce
½ cup NESTLÉ All-Purpose Cream
300g penne pasta, cooked al dente

Procedure:
  1. Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
  2. Set aside beef on one side of the pan then add olive oil.
  3. Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All-Purpose Cream. Bring to a simmer.
  4. Toss in pasta and mix very well to fully coat pasta with the sauce.
  5. Serve with sliced toast or baguette on the side

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!

Beef Steak Ala Crema

Beef Steak Ala Crema
Traditional Bistek Tagalog made more special with NESTLE All Purpose Cream

Ingredients:

½ kg thinly sliced beef sirloin
1 8g MAGGI Magic Sarap
2 tbsp MAGGI Savor, Calamansi
¼ cup cooking oil
1 medium onion, sliced into rings
1 250ml NESTLÉ All Purpose Cream

Procedure:
  1. Rub the beef with MAGGI Magic Sarap and MAGGI Savor. Marinate for at least 20 minutes.
  2. Heat oil and sauté onions for 2 minutes or until crisp tender. Remove from oil then set aside. Remove In the same oil, pan-fry marinated beef until brown in color.
  3. Add fried onions. Pour in NESTLÉ All Purpose Cream and simmer for 5 minutes. Serve immediately.

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!

Beef Knuckle Sinigang

Beef Knuckle Sinigang
Traditional kare-kare ingredients in sinigang.

Ingredients:

1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 25 g. sachets MAGGI Sinigang sa Sampalok with Gabi

Procedure:
  1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
  2. Add in rest of the ingredients, cooking 2 minutes between each addition.
  3. Stir in MAGGI Sinigang sa Sampalok with Gabi.

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!

Beef Caldereta

Beef Caldereta
Rich tomato-based stew traditionally cooked with goat meat

Ingredients:

1 kg. beef ribs
2 cups and 2 tbsp unsweetened pineapple juice
2 pieces small onions, sliced
2 8g. MAGGI MAGIC SARAP
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

Procedure:

  1. Combine beef, pineapple juice, onions and MAGGI MAGIC SARAP in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
  2. Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
  3. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
  4. Add fried potatoes and carrots and cook for another 5 minutes.

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!

Beef and Asparagus Stir-Fry

Beef and Asparagus Stir-Fry
Tender beef slices in Oriental marinade served with asparagus and noodles

Asparagus is low in calories, contains no cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber. Only the young shoots of asparagus are eaten. The bottom portion of asparagus often contains sand and dirt and as such thorough cleaning is generally advised in cooking asparagus.

Ingredients:

Marinade:
3 tbsp MAGGI Savor Classic
2 tbsp dry sherry
3/4 tsp ground ginger
1 tsp cornstarch
2 tsp white vinegar
3/4 tsp sugar
1 clove garlic, minced

1/2 kg minute steak, thinly sliced

1 tbsp olive oil
4 cups fresh asparagus spears, 2 inches long
1 8g MAGGI MAGIC SARAP
salt to taste
100 g angel hair pasta, cooked
1 medium tomato, seeded and diced

Procedure:

1. Prepare beef marinade by combining MAGGI Savor, sherry, ginger, cornstarch, vinegar, sugar, garlic, and 1/4 cup water in a bowl. Add beef, tossing to coat well.
2. In a skillet, heat oil, stir-fry asparagus until crisp-tender. Add marinated beef and MAGGI MAGIC SARAP; cook over high meat. Cook until beef loses its pink color and sauce boils and thickens slightly. Season to taste.
3. Arrange beef mixture and pasta on dinner plates. Sprinkle with diced tomatoes.

source: Nestle
Please do visit my other blogs: My Weekend Journal and All Things Juliet. Thank you so much!
Other Recipes You Might Like