Ages ago when I was twenty-ish working in Makati paydays mean a good lunch or dinner at a ‘proper’ restaurant. One of those would be one that offers Salisbury steak. I know I know, it’s such a simple dish but … Continue reading Salisbury Steak
I am slowly getting busy again with my work and of course I’m not complaining. Having said that, I am back to serving quick meals to my hungry boys. Below was dinner a couple of nights ago – pan-seared steak … Continue reading Pan-Seared Sirloin Steak with Stir-Fried Beans, Cabbage and Onions
I have been logging in about fifty or so hours a week from working two jobs for the last month now. Spring has sprung, and so have my hours. I’ve had begun missing again those slow, quiet weekend afternoon, but … Continue reading Pan Seared Rib-Eye on a Bed of Garlic Mashed Potato and Buttered Broccoli Florets
If you google it up, you’ll find out that Kirimati or Christmas Island in the Pacific Ocean is the first on earth to celebrate the new year. But technically, it is exactly the same time her… […] Continue reading La.Pi.S.30: A Simple NYE Dinner
Ang pagkaing Pinoy, kaysarap lalo na’t may kasamang ginisang bawang. Ang larawang ito ay piniritong bawang para pambudbod sa ibabaw ng aking nilutong goto kaninang tanghalian. YUM! (Garlic fried until golden brown) Pag tinamad, ano ang pinakamadaling iluto? Prito hindi … Continue reading Golden & Fried – Lasang Pinoy na, Litratong Pinoy pa!
I have been thinking of this post ever since I moved into our 1st apartment in Auckland late last month. Kaso hindi ako makakuha ng magandang shot kaya pwede na ito. And I was always in a rush. So here’s a sneak peek into my brand new kitchen! Nothing spectacular, just a cozy, efficient one with a breakfast bar that separates it from the living spaces. I’d probably take a more decent photo when my budget allows me to spend for accessories and bar chairs.
NZ beef and lamb is just so tender, flavorful and gorgeous. It’s remarkably simple and quick to prepare and for a busy working mom, it’s always a good idea to have a fabulous steak dinner at least once a week.
For some reason bistek is commonly known as the Philippine version of the western-style beef steak. As for me I couldn’t find any similarity unless of course other people’s bistek is different from what I learnt from my folks. Nevertheless I love this dish – saucy, tangy what with the kalamansi flavor and oh so appetizing I couldn’t stop getting myself few more cups of extra rice to go with it.
The good thing about this Pinoy steak is that you don’t have to buy the most expensive parts like those from the loin. Not everyone can afford it anyway so the much less expensive and less tender but usually more flavorful are just fine. Cut the beef thinly and always remember to pound each slice lightly with the back of a kitchen knife to tenderize, and of course a little over than just few minutes of cooking time. It’s also a famous carinderia recipe.