Category Archives: beef

Korean Beef Stew


Trooping over to Korean groceries have been quite a usual habit for me. At the area where we stay, Asian groceries abound and thrive quite lucratively. Back in the day when Asian ingredients and condiments were exclusively accessed only from hard to find Asian specialty stores, I barely knew about, say, mirin or Kasugai! Okay, now is a totally different generation of convenience stores. It has come to embrace spices and other food stuff of countries outside this republic.

Okay, today’s menu had Korean beef stew in it. What I like about this dish is that it infuses flavors that make you savor it, bite after bite. Flavors that make you dump more rice onto your plate and totally enjoy the food! The sweet-salty sauce combo that smothers the fall-off-the-bones kind of short ribs just makes for a perfect meal.


1/2  kilo beef short ribs

1/2 kilo beef brisket

5 cloves of garlic, minced

1 chopped onion

2 laurel leaves

2 tbsps sliced ginger

1  cup soy sauce

1 cup brown sugar (adjust according to your preferred sweetness if necessary)

spring onions, chopped

1 teaspoon toasted sesame seeds

1/4 cup sesame oil

chili flakes to taste



Season ribs with salt and pepper. Saute ginger, garlic and onion using sesame oil. Add short ribs and continue tossing the meat until well coated with the gisa mixture.  Add water (just enough to cover the ribs).

Halfway through the cooking add soy sauce and sugar plus the laurel and chili flakes. Simmer until meat of the ribs start to fall off and the sauce has been reduced to half of the original amount.

Note: Adding water may be necessary until meat is very tender.

Sprinkle with toasted sesame seeds and spring onions. Serve hot.


Creamed Beef With Mushrooms


Creamed beef with mushrooms

The tedious spinning class I had today just had me hankering for a satiating plate of good food. And ‘good’ meant embracing all the requirements to make tonight’s dinner  gastronomic:

1. Relatively healthy  (So I’d be guiltless after the gobble up).

2. ‘Beef related’ (Hey, I spinned hard! I deserved a good serving of protein!)

3. Labor unintensive (Tamad eh! Lol)

4. Nice to plate! (Yeah, for the blog, hee).

Okay, so the cooking began. I defrosted a pack of beef brisket that I would make into creamed beef with mushrooms. From the pantry cabinet, I dislodged a can of mushrooms and a pack of all purpose cream.

Zero transfat and  50% reduced cholesterol — reading the nutrition facts on the newly relaunched Magnolia all purpose cream got me sold in using it for tonight’s dinner of creamed beef with mushrooms.

For this dish you will need:

1/2 kilo beef brisket, thinly sliced

1 carton all purpose cream

1/2 cup butter

1 cup button mushrooms, drained and sliced

4 cloves of garlic

4 tbsps flour dissolved in 1/2 cup water

1 onion

salt and pepper to taste



Season meat with salt and pepper.

In a skillet, saute onion and garlic. Add beef. Pour water and bring to a boil. Cook until beef becomes tender and water is reduced to half the original amount.

Add butter and flour mixture. Add mushrooms and cream. Stir until desired thickness is achieved. Serve hot.



I took a trip to a public market somewhere down east to find this stall that sold Batangas beef. Foodies literally run the extra mile just to bring home what’s deemed the best, you know. Ha! So, there I was, finding myself all prepped up for the palengke tour.

Scouring the market, I was gawking at the produce lavishly displayed at every stall, corner and bilaos. My, they were totally inexpensive, very fresh and looked picturesque. My eyes were panning from left to right, up and down!

Okay, back to my mission, I looked for a store that had a signage that read “Senya’s Batangas beef”. Upon trekking the aisles and alleys  of this market, lo and behold, I found it and what goldmine I saw. Yeah baby, two kilos of sirloin went straight to my basket.

Yesterday had me do two dishes:  Garlic Tapa and Japchae.

So, what’s the big fuss about Batangas beef? Well for one, this southwestern province of Batangas is well known for its cattle industry. It is home of the best species of cattle. Grass fed, robust in size, they are so special that meat dealers  have made it a ‘claim to fame’ label that the meat is from Batangas. A big smile was plastered on my face as I left with my beef on one hand.

The second dish was japchae. I have been bugging my good friend, Marielle, to take me back to Ye Dang for my Korean food fix but being swamped with household chores would not allow us. So, I decided to just make my own.

So here goes the recipe:


500 grams  glass noodles (soak in water for 20 minutes before cooking)

1/2 cup chopped spinach leaves

3/4 cup hoisin sauce

3 tbsps brown sugar

1/4 kilo sirloin, cut in thin strips

1 medium-sized carrot, cut into strips

5 cloves of garlic, minced

1 white onion, minced

2 tsps chili flakes

salt and pepper to taste

sesame oil



Season beef with salt and pepper. In a skillet, saute onion and garlic. Add beef, spinach and carrots. Stir in hoisin sauce ang sugar. Pour about 4 cups of water and bring to a boil.

Add glass noodles and reduce heat  to a medium simmer.

Cook until noodles are tender and soupiness is gone. Add chili flakes. Serve hot.

Classic Baked Macaroni


It was my daughter Sam’s Christmas party and parents were asked to dish out something for the buffet spread. Swamped with yuletide chores, I flexed some muscles, mustered energy to whip up a great dish of pasta. Classic baked mac was to be. Scrumptious, relatively easy to make and a universal favorite, I knew I cooked the right thing.

Baked Macaroni

Cheesy Baked Mac

1 pack elbow macaroni  noodles

1 box quickmelt cheese, grated

3/4 cup parmesan cheese, grated

1/2 cup mozzarela cheese, grated (optional)

Meat Sauce:

1/2 kilo ground beef

4 cloves of garlic, minced

1 medium-sized onion, minced

1 tomato, chopped

salt and pepper to taste

750 grams tomato sauce, Italian blend

1 can chorizos, cut lengthwise and sliced horizontally (optional)

Bechamel Sauce:

2 boxes  all purpose cream

1 cup milk

1 box cheddar cheese, grated

1/4 cup  butter

1/4 cup curly parsley, chopped

salt and pepper to taste

3/4 cup  flour


1. Cook pasta according to package directions.

2. In a separate pan, saute garlic, onion and tomato. Add beef. Season with salt and pepper. Simmer until cooked. Add tomato sauce and chorizos. Continue stirring for the next ten minutes. Remove from fire then add cooked pasta in the beef mixture. Set aside.

3. In a skillet, heat  butter then add all-purpose  cream and milk. Mix well. Add cheddar cheese. Slowly add flour to thicken the sauce (the thicker the better!). Season with salt and pepper. Set aside.

4. In a baking dish, assemble the pasta. Scoop up some beef mixture that would be the first layer. Smother with a generous amount of bechamel sauce on top of the beef mixture. repeat the layering twice.

5. Top the dish with the remaining cheeses.

6. Preheat the oven to 350c and bake for 15 minutes or  until cheeses are turned into golden brown. Once cooked, let stand for 15 minutes. Sprinkled with chopped parsley. Serve with you favorite toast.

Garlic Tapa


It was half past ten in the morning. The fantastic aroma from the skillet was beginning to fill up the kitchen while the baunan was atop the counter, ready to catch the day’s baon. The baon was garlic tapa with sliced tomatoes, ahh, a major comfort food in the Yrastorza batcave– now and always.

So, who was the lucky member of the household to tuck in a savory tapa into the lunchbox? Not hubby Jake and certainly, not little Sam. Whoelse but Janine, our trusted kitchen help. Yup, I cooked for her. She’s been a very efficient all-around house aid and whipping up some garlic tapa was a little price to pay. She brought it to my daughter’s school while she waited it out until Sam’s dismissal time.

Our tapa isn’t the sweet style or anything close to that. It is the garlic-pepper ridden kind. Frankly, I am not a fan of marinades that mask beef’s wonderful flavor. I don’t like coating it with sugar nor pineaple juice that deprives me from tasting the almost nude taste of beef.

I like garlic. Lots of garlic. Lightly toasted but never overly done as it yields a quite offensive bitter taste. And, cane vinegar should be a good acid to bring out beef’s great flavor. Beef, vinegar  and garlic together should be the bomb.

The choice cut, thickness and overall qulality of beef meat is as crucial as what seasoning goes into the tapa. I like the sukiyaki or the breakfast cut that allows me to pare down cooking time into half because of its thinness. Cooks fast, engaging to eat and usually reasonably priced.

Oh well. Time to wear that apron and do this garlic tapa!

1/4 kilo beef, breakfast or sukiyaki cut

1/4 cup cane vinegar

1 whole head of garlic, minced

salt and pepper to taste


1 large tomato, sliced

3 tbsps cup green onions, chopped


Combine all ingredients and let sit for 30 minutes.

Fry beef with the garlic and vinegar marinade on medium heat until desired doneness id achieved.

Serve with sliced tomatoes and sprinkle with chopped green onions.

Crazy About Callos


With either pandesal or rice– I am callos’ most avid fanatic. Inspired by my Mom’s immortal version of callos, I decided to whip up my own creation tonight.

Mom had a bit of tweaking of the conventional callos in that she incorporates potatoes into her version and seasons with our native patis (fish sauce). Why not? I must say, these are welcome ingredients that are loaded up with taste enhancing abilities.

According to my Mom, this dish was a favorite of my Lolo Iking (her late  dad). She said he would usually eat a bowl of callos with pandesal to match. Ah, now that’s good taste, eh? And, so, overtime, my Mom had made this dish as part of her potluck repertoire during special ocassions.

A few years ago, I had the chance to taste callos from its place of origin in Spain. Funny, I thought I like callos better in Pinas, specifically in my own Mother’s kitchen.

Mom, this is for you:)

1/2 kilo ox tripe

4 slices of meat from pata ng baka

1 pc chorizo de bilbao, sliced

tomato paste (optional)

tomato sauce

1 red bell pepper, julienned

1 green bell pepper, julienned

4 medium-sized potatoes

1 cup garbanzos

salt and pepper to taste



Season meats with salt and pepper. Pressure cook ox tripe and pata  for 45 minutes. Drain and cut for about an inch long and 1/3 inch wide. Set aside.

In a skillet, saute onion, garlic and tomato. Add ox tripe and pata slices season with patis. Stir for the next two minutes. Add tomato paste (dilute with water if you want to adjust consistency). Mom does not use tomato paste because she is partial to its sweet-ish taste.

Add bell peppers, chorizos and garbanzos. Simmer for another 3 minutes then add potatoes. Cook until potatoes are tender. Add tomato sauce. Serve hot.

Pasta Milano


Like a child handed with a choochoo train, I was ecstatic getting a pack of some whole wheat spaghetti pasta direct from Italia. My husband, Jake, is back from a week-long conference in Italy and he came home with spices and other kitchen stuff that totally got me excited.

Okay, what to do. I scoured our freezer for possible ingredients to go with the pasta noodles. Ohhh, I saw a pack of ribeye (sukiyaki cut) and  mentally screened other potential ingredients that could to go with it. I wanted something light, healthy and very Italian tasting. So I settled for some olive oil-coated pasta with meats, peppers, tomatoes and herbs!

In fact, if I had roasted eggplants, zucchinis and capsicum peppers available in my ref, I would’ve let them join the rest of the ingredients. That would have been the ultimate. But hey, this one was a mighty hit just the same.

Oh, just a side comment– I’ve been going to SM Hypermarket Centris Stn and can I just say, the prices of their veggies are far lower than the standard prices of veggies in most supermarkets. Our helper even quipped, “Eh Mam mas mura pa ho dito ang gulay kesa sa palengke namin eh!”.  Just a quick tip for the budget-conscious shoppers.

Anyway, I immediately donned myself in my new apron from the land of pasta and risotto and off I went to cook away the pasta and everything that went with it!

Pasta Milano

1/4 kilo ribeye sukiyaki cut meat

1 red bell pepper

1 green bell pepper

1 can diced tomatoes

3 tbsps fresh basil, chopped

6 cloves of garlic, minced

1 cup black mushrooms, sliced

1/2 cup grated parmesan cheese

3/4 cup olive oil

salt and pepper to taste

Cook pasta according to package directions.

In a skillet, saute garlic. Add meat, bell peppers and mushrooms. Stir until meat is cooked (about 3 minutes). Pour in the mixture tomatoes and  basil.

Season with salt and pepper. Mix with drained pasta noodles.

Sprinkle with cheese on top. Serve with your favorite toast.