Baon Recipes: A Fish Recipe and a Beef Recipe

As a mother, I am meticulous about the food my children eat. So, normally I personally prepare their baon (packed lunch) for school.

However, I don't like sending them baon (packed meal) out of what we have for breakfast. Thus, I always have freshly cooked dish for them everyday.

Of course, the same dish becomes our lunch at home. That saves me time for other things that need to be done in the house since the lunch dish is already cooked early in the morning.

Here are two recipes which I found in a magazine way back in 2000. My kids like them that they have become "regulars" in our menu whether for baon (packed meal) or for regular meal.

BANGUS ALA POBRE
Ingredients:

4 pcs Bangus, daing style cut 1 1/2 tbsps Steak Sauce/ Knorr seasoning
1/2 cup vinegar 4 tbsps Garlic, minced
1/4 cup Worcestershire sauce 1 tbsps salt
Oil for frying
Salsa:
4 Tomatoes, sliced
1 Onion, diced
1 tbsp Worcestershire sauce
1/8 tsp salt
Pinch of salt

Procedure:

Place fish, vinegar, Worcestershire sauce, steak sauce, garlic, salt and pepper in a plastic bag. Tie the end and let stand for an hour or so. In a frying pan, fry marinated fish (one at a time) in hot oil over medium heat.

For the salsa: Mix all ingredients until well blended. Serve on the side.


SALPICADO ROYALE

Ingredients:
200g. beef tenderloin, cut into strips
2 tbsps. Worcestershire sauce
1 tsp. salt
½ tsp. pepper
2 tbsps. Red and green bell pepper, cut into strips
7 button mushrooms, quartered
1 tsp. olive oil
2 tsps. Butter
1 tbsps. Garlic, minced
dash of hot sauce

Procedure:
1. Mix beef, Worcestershire sauce, salt, pepper, red & green bell peppers and mushrooms in a bowl. Let stand for 5 minutes.
2. Heat oil and butter over medium heat. Saute garlic until fragrant.
3. Add in beef mixture and cook just until beef is done.
4. Season with hot sauce.
5. Serve on a hot plate.

Recipe Source: Family Reader, April 2000 issue

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Feel free to add/minus the seasonings according to your taste. For the worcestershire sauce, choose the best brand that you can afford. Quality matters.

Enjoy!

Filipino Breakfast Recipes and Some Business Ideas

Here are two popular Filipino breakfast recipes which we normally buy ready made from the grocery store but these are actually so easy to make.

These Filipino breakfast recipes can also be a source of business income if you wish to earn extra. I'm giving you here volume recipes which you can pack in small batches for resale or for your own consumption.

Here they are:

BEEF TAPA

Ingredients:
4-1/2 kls. beef sirloin, sliced tapa style

Marinade:
1 can 46 oz. Pineapple Juice, unsweetened
1-1/2 tbsp. Sugar
5 heads(125g) garlic, crushed
5 tbsp iodized fine salt
or 1 cup rock salt
2-1/2 tsp pepper

2-1/2 c. oil (for frying)

Procedures:
1. Combine all ingredients for marinade.
2. Marinate beef for 1 hour or overnight.
3. Drain. Fry in oil until cooked.

The recipe above will yield 3.5 Kls cooked tapa. Good for 50 servings.


PORK TOCINO

Ingredients:
4-1/4 kls. pork pigue, sliced according to your desired thickness

Marinade:
2-3/4 cups brown sugar
1/2 tbsp iodized fine salt
or 1-1/2 tbsp rock salt
1 tsp pepper
6-1/2 cups Pineapple juice, unsweetened
1 cup Banana catsup

1/3 cup oil (for frying)

Procedures:
1. Pound the meat to flatten.
2. In a bowl, mix all ingredients for marinade.
3. Marinate pork overnight. Keep in the refrigerator.
4. Drain meat before cooking. Fry in oil.
5. Slice into thin strips. Serve.

This will yield to about 3 kls. cooked tocino or good for 50 servings.

Note: Based on your desired yield, you may reduce or increase the volume of the meat as required in the recipes and the ingredients accordingly.

Prepare the recipe the day before and viola! You have a fresh home-cooked breakfast meal. Your children will love you more for preparing them healthy home-cooked breakfast!

A New Twist to the Pork Barbecue, Pinoy Style = Ala Rack's

I hope you like the Pork Barbecue recipe I shared earlier.

Of course you may always substitute the pork with chicken or any meat of your choice if you don't like pork.

Warning on the use of sugar: It will easily burn your barbecue. So, regulate your fire/stove. In my case, I like cooking my barbecue over charcoal fire. And, I only use half of the sugar in the recipe. Occasionally I substitute sugar with honey.

Please feel free to adjust the seasonings according to your taste. That's the beauty of cooking!

When we were staying in Manila some years ago, I used to love the barbecue of Rack's, a very popular restaurant there. I have often wondered how they prepared their babyback ribs barbecue- so tender and delicious!

With the Pork Barbecue recipe, I tried experimenting with it. This is my version of Rack's tender and delicious babyback ribs barbecue!

Pork Barbecue Ala Rack's (My version!)

1.I usually substitute the pork kasim or lomo with special ribs, cut into my desired size.
2. Wash, and pressure cook the ribs with enough water and some salt just until tender when the meat still sticks with the bone without falling off.
3. Drain and cool.
4. Mix the pressure cooked meat with the marinade sauce. Leave overnight.
5. Grill just until it browns the meat. Brush with the marinade.
6. Serve!

Yummy!!!

For more barbecue recipes, click here.

P.S.
Sometimes, I marinate the ribs first before I pressure cook them. I cook the left over marinade as instructed and brush it on the ribs while grilling them.

Try it and decide which way appeals to you the most. Enjoy cooking!

P.S. 2

If you like my blog, please be a fan. Just look for the Followers label, click on the Follow link found under it and register. Thanks!

Reason For This Blog and a Pork Barbecue Recipe, Pinoy Style

Hi!

I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.

Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.

The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.

Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.

But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...

By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.

So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.

PORK BARBECUE (recipe from The Best of FOOD Magazine)

Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces

Optional:
2 tbsp. banana catsup

Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.

Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.

6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)

Until next post... God bless!