Binagoongang Baboy Beef Steak Tagalog (Bistek)

Ingredients: Ingredients:

1 kilo pork with fat (cut into chunk cubes) kilo beef sirloin (cut into 3 " strips)
2 cups bagoong alamang 2 tablespoons soy sauce
1 head of garlic (minced) 2 tablespoons calamansi juice
1 big onion (minced) 4 tomatoes (diced) 1 teaspoon salt
4 chili peppers (minced) 1 teaspoon pepper
1/2 cup vinegar cooking oil
4 tablespoons brown sugar 1 big red onion (sliced thinly to make rings)
1/2 cup water
Procedure:
Procedure: 1. Marinate beef in soy sauce, calamansi, salt & pepper for
1. In a casserole, boil pork and lower fire until water 30 minutes.
evaporates and pork oil starts to come out. 2. In a pan, heat oil and stir-fry beef until cooked and
2. When pork is lightly crispy, put in on the side and saute tender. Set aside
3. Saute onion rings in oil.
garlic, onion, tomatoes and chili peppers in the fat and
4. Serve beef in a platter topped with onion rings
mix pork once more.
3. Add in the bagoong and cook while stirring for 5 minutes.
4. Pour in the vinegar and stir well.
5. Add in the sugar and let simmer for 10 minutes or just
until cooked.
6. Serve hot.
Bikol Express ( bee-kol ) Binakol na Manok

Ingredients: Ingredients:

1/4 kilo pork (sliced very thinly) 1 kilo chicken (cut into parts)
3 cups long chili pepper (julienne) 3 heads of garlic (crushed)
1 cup baguio beans (julienne) 2 onions (diced)
1 small head of garlic (minced) 1 small ginger (sliced)
1 small onion (minced) 2-cups coconut meat (diced)
1 cup coconut milk 1-cup chicken stock
1 cup coconut cream Pinch of salt and pepper 3-cups rice wash water
teaspoon salt
1/8 teaspoon black pepper
Procedure:
1. Soak chili peppers in salted water for 30 minutes, rinse, Patis (fish sauce)
then strain well.
2. In a pan, brown pork for a few minutes, put it on the side Procedure:
then saute garlic, onion, then mix pork once more. 1. In a bowl, marinate chicken in salt & pepper.
3. Pour in coconut milk, bring to a boil and then lower the 2. In a pot, heat oil and saute garlic, onion and ginger.
fire and let simmer for 10 minutes. 3. Put in the marinated chicken, chicken stock and cover for
4. Add in baguio beans and chili pepper and cook until dish 15 minutes in low heat.
gets a little dry. 4. Add in the coconut meat and bring to a boil for 5 minutes.
5. Pour in coconut milk and cook until sauce thickens. 5. Add in rice wash water and boil for 10 minutes.
6. Season to taste. 6. Season with patis.
7. Serve hot. 7. Serve hot.