Pata with Coke, Pork Leg Braised with Coke

Pata with Coke, Pork Leg Braised with Coke. This is an experimental dish that is base on some dished cooked with carbonated cola drinks. I was having a set of pork leg in the fridge for sometime, actually this is a part of the Pata Tim I just cook recently. The dish idea came when I thought that since most of Pinoy braised pork leg dishes are sweet why not cook it with coke which is full of sugar. And as expected the outcome was a success. Cooking is fairly easy except for the long simmering of the pork leg. I would not hesitate to recommend the dish to every one who want something different. Here is the recipe of my Pata with Coke, Pork Leg Braised with Coke, try it.

Ingredient:

1 pork leg, saw cut into 1 1/2” slices
4-6 hard boiled eggs
1 liter coke or any carbonated cola drink
1 stick cinnamon
1-2 pcs. star anise
3-4 pcs. bay leaf
1 tsp. peppercorns
1 head garlic, crushed
1/4 cup cornstarch
1/4 cup vinegar
3/4 cup soy sauce
salt and pepper
cooking oil



Cooking procedure:

Place the pork leg in a big bowl and mix in the soy sauce and a dash of pepper, let marinate for 15 to 30 minutes. In a frying pan fry the pork leg in batches until seared on all sides. Transfer the seared pork leg in a sauce pan. Pour the coke over the pork leg, remaining marinade, 2 cups of water and all the other ingredients except the cornstarch and boiled eggs. Bring to a boil and simmer for 1 to 1 1/2 hours or until tender and the pork skins turn to jell like tenderness. Add more water as needed, add the hard boiled egg during the final 15 to 20 minutes of cooking. When most of the liquid has evaporated and reduced to about half, season with salt to taste. Thicken the sauce with the cornstarch diluted in 1/4 cup of water. Cook for another minute. Serve with rice.


See other pork leg recipes:
Pata Tim
Braised Pork Leg with Hoisin Sauce
Crispy Pata
Kare-Kare, Kare-Kareng Pata ng Baboy
KBL – Kadyos, Baboy at Langka
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy

Pinoy Style Mee Goreng

Pinoy Style Mee Goreng, this is my tweaked version of the famous mee goreng. Mee goreng the Malay word for fried noddles is popular in Singapore, Malaysia and Indonesia. There are several versions, there is even the Indian version which uses curry to the noodle dish. It is one of the favourite hawker center food on those countries. For my version I substituted some of the ingredients which are commonly used by Pinoys. Except perhaps for the chili paste I used sambal belacan which is the key ingredient everything should be available locally in the Philippines. Chili paste is most likely available if you live in the vicinity of major supermarkets. Here is my Pinoy Style Mee Goreng Recipe, try it.

Ingredients:

1/2 kilo yellow noodles, blanch
1/2 cup thinly sliced pork
1/2 cup thinly sliced chicken
1/2 cup medium size shrimp, shelled
1/2 cup thinly sliced kekiam
1/2 head garlic, chopped
1 medium size onion, slice thinly
1/2 cup green peas, pre-cooked
2 cups togue, bean sprout
1 small carrots, cut into thin strips
1 small bundle pechay, trimmed, cut crosswise
2-3 pcs. red chili, sliced
2-3 tbsp. sambal belacan
2-3 tbsp. soy sauce
1 tbsp. patis, fish sauce
4 tbsp. banana ketchup
2 eggs
salt and pepper
cooking oil



Cooking procedure:

In a wok heat generous amount of oil, sutee garlic and onion until fragrant. Stir in pork and chicken slices, stir cook for 3 to 5 minutes or until all the juices have evaporated. Add in the, red chili, shrimp, kekiam, fish sauce, soy sauce, banana ketchup and sambal belacan, stir cook for 2 to 3 minutes. Add in the pechay, green peas, carrots stir cook for 1 to 2 minutes. Now add in the noodles continue to stir cook for 1 to 2 minutes, push the noodles on one side, break the 2 eggs at the empty space of the wok where some oil has accumulated, let cook for a minute then stir and scramble the eggs and cover with the noodles. Season with salt and pepper to taste. Add in the bean sprout and stir cook for another 1 to 2 minutes, serve immediately.


See other Singapore inspired recipe:
Hainanese, Hainese Chicken Rice
Chili Crab

See other related stirfry noodles recipe:
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Guisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Nasi Goreng

Nasi Goreng is the Indonesian version of fried rice, it is one of the most popular all in one meal in Indonesia and other neighbouring places, Singapore and Malaysia who got their own version of this all in one meal fried rice. A day old rice is stir fried with sambal belacan made up of powdered and toasted dried krill and hot red chili paste. An Indonesian sweet thick soya sauce called ketchup manis is also added, Other vegetable, meat and seafood ingredients may be added, and garnished with crispy fried garlic slices. Nasi goreng is served with sunny side up fried egg and kerupuk an Indonesian shrimp or fish crackers. For my version I used bottled sambal belacan which is now readily available in supermarkets and Asian stores. The quantity defends on how much heat you could take. I also added pork cutlets and some shrimps. you may use chicken if you want. Here is my Indonesian Nasi Goreng recipe.

Ingredients:

3-4 cups day steamed old rice, crumbled
1/2 head garlic, thinly sliced crosswise
1 small size onion, sliced
1 tbsp. ketchup manis, sweet thick soya sauce
2-3 tbsp. sambal belacan
1/2 cup thinly sliced pork or chicken
1/2 cup small size shrimp, shelled
1-2 stalk spring onion, cut crosswise
2-3 fried egg, sunny side up
cooking oil



Cooking procedure:

In a wok fry the sliced garlic until crispy, remove half of the fried garlic from the wok, keep aside. Add in the onion and stir cook until soggy. Add in the sliced meat and stir cook for 2 to 3 minutes, add in the sambal belacan, sweet soya sauce, shrimp and stir cook for another 1 to 2 minutes or until oily. Now add in the rice and continue to stir cook for 3 to 5 minutes or until the rice is evenly coated with the sauce. Add in the spring onion and stir fry for another minute. Remove from wok and serve with fried egg topping and garnished with the reserved fried garlic.


See other Indonesian recipe:
Sop Buntut, Indonesian Oxtail Soup

See other fried rice recipe:
Yang Chow Fried Rice
Seafood Fried Rice
Hotdog Egg and Fried Rice
Tinapa Tuna Fried Rice

Kalderetang Kambing, Traditional Kaldereta

Kalderetang Kambing, Pinoys are now used to kadereta cooked with kaldereta mixes and a lot of cheese. Some version are also cooked with sugar and peanut butter added. Today I would like to share a kaldereta recipe which does not use cheese and cooked with the traditional tomato sauce. Except for the use of green olives this kaldereta version is cooked near to the traditional country side cooking method. Goat meats are stewed with just tomato sauce and some pineapple juice from canned slices of pineapple. The green olives is an option you may use pickled cucumber if its not available. For added color a lot of red and green bell pepper , carrots and potatoes are also added. Here is the recipe.

Ingredients:

1 kilo goat meat, cut to serving pieces bone in
1 small can liver spread
1 medium size potato, quartered
1 large size carrot, cut into wedges
2 medium size red and green bell pepper, cut into wedges
1 small can sliced pineapple, cut to pieces reserve juice
1/2 cup green olives (optional)
1/2 head garlic, chopped
1 large size onion, chopped
2 tbsp. tomato paste (or 1 cup tomato sauce)
1/4 cup fish sauce
2-3 red hot chili, sliced
1/4 cup white vinegar
1 tsp. peppercorns, crushed
2-3 pieces bay leaf
salt and pepper
cooking oil



Cooking procedure:

Place the goat meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a sauce pan sauté garlic and onion, add the goat meat and stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of water, reserved pineapple juice, crushed pepper corns and bay leaf simmer for 1/2 to 1 hour or until the meat are tender, add more water as necessary. Add in the potato, carrot, red chili and green olives, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper and pineapple, season with salt to taste and cook for another minute. Serve hot with a lot of rice


See other kaldereta recipe:
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing

Fish Ball Soup

Fish Ball Soup is another simple Chinese soup dish I used to enjoy when I was in Singapore. I just love those fresh springy Chinese fish balls dip in ketchup asin (light soya sauce) with red sliced hot chili. Making the fish ball soup is simple as it is. First of all use a springy fish ball type (not the ones locally sold in Metro Manila they are starchy and will disintegrate if boiled) If you can find Dodo (brand) fish balls in supermarket near you then used that one. For the fish stock you can make your own but you can use also the commercially packed fish stock, I used Campbell’s fish stock for this recipe. For the vegetable I used choy sum any similar vegetables will do, try bok choy, pechay or Chinese cabbage. Salted vegetable is usually available in most Asian stores they come even in small sachet. Here is the recipe.

Ingredients:

10-12 pieces fish balls
1 bunch choy sum, Chinese mustard, cut into 3 segments, separate stalks
1 tbsp, Chinese salted vegetable
1 1/2 cup Campbell’s fish stock*
salt and pepper
light soya sauce with chopped chili dip

*Fish stock can be prepared by boiling 1/2 cup anchovy (dilis) in 3 to 4 cups of water for 20-25 minutes then strain and discard the fish residue.



Cooking procedure:

In a medium size pot pour the fish stock add in 2 cups of water, bring to a boil. Add in the fish balls and allow it to cook till the fish balls float to surface. Add in the choy sum stalk first then after half a minute add the leaves. Let simmer for another half minute. Add in the Chinese salted vegetables, season with salt and pepper to taste. Serve with the light soya sauce with chopped chili dip.


See other related soup recipe:
Lomi Special
Pansit Lomi
Pansit Miki Soup
Pansit Molo
Patula Misua Soup
Meatballs with Patula and Misua Soup
Misua with Canned Salmon Soup
Seafood Lomi
Sotanghon Noodle Soup
Vigan Miki

Bagis, Lemon Marinated Ground Beef Stirfry

Bagis is a lemon marinated ground beef stir cooked with onions and hot chilies pulutan dish from Pampanga and other parts of Central Luzon. Preparation is so simple that requires only few ingredients which is ideal as starters during social drinking party while the main appetizer is still being prepared. The dish is also good as viand, it’s sourly and spicy hot you will be tempted to eat more rice. Because of its simplicity any novice cook can cook it in a jiffy. If your looking for a quick pulutan then try this dish, here is the recipe.

Ingredients:

1/2 kilo ground beef
1 lemon, juice extracted
1 large size onion, chopped
2-3 pieces red chili, sliced
salt and pepper
cooking oil



Cooking procedure:

Place the ground beef in a big bowl, squizzed out the juices of the lemon over the meat. Season with salt and pepper to taste. Let stand and marinate for at least 10 to 15 minutes or until ready to cook. I a frying pan heat until it start to smoke, add in a tbsp. of cooking oil and quickly stir in the onions and red chili then add in the beef and continuously stirring until the ground beef lumps has loosen up, stir cook for 5 to 10 minutes or until the meat start to sizzle and render fats. Correct saltiness if required and serve immediately.

See othere related beef recipe:
Home Cooked Pigar Pigar
Beef And Broccoli Stirfry
Bistek
Bistek Stir Fry
Giniling
Beef Tapa

Pata Tim

Pata Tim is a popular braised pork leg dish served in Chinese restaurants in the Philippines it is similar to paksiw na pata with out the vinegar. It is usually served in a bed of blanch Chinese vegetables. Pork pata dishes are the favourite of most Pinoy this is very evident in the popularity of pork leg dishes like crispy pata, nilagang pata and as mentioned paksiw na pata. This dish is not for the health conscious individuals but satisfying once crave for some good food will not do harm once in a while. To cook the dish it is fairly easy except for the long hours of cooking. Just braise the pork leg in soy sauce, wine, oyster sauce some sugar and with cinnamon stick and star anise. For the bed of vegetables I used choy sum or Chinese mustard. Any similar vegetables will do you can even use pechay. For the mushrooms I used fresh shitake mushrooms, again dried shitake mushroom will do the trick. Here is how I cooked my version of patatim, enjoy.

Ingredients:

1 small piece pata, pork leg
100 grams fresh shitake mushroom, stem trimmed
1 bunch choy sum, stem trimmed, blanched
1/4 cup soy sauce
1 cup red wine
3 tbsp. oyster sauce
1 head garlic, crushed
1 piece star anise
1 stick cinamon
1 1/2 tbsp. cornstarch
1 to 1 1/2 tbsp. sugar
salt



Cooking procedure:

Ask the butcher to saw cut the pork leg into 1 1/2” in thickness. Wash thoroughly and remove all traces of blood. In a saucepan put cut pork leg, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut pork leg in the saucepan pour fresh water to cover, add in red wine, garlic, soy sauce, star anise and cinnamon. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Remove all scum that rises to the surface. Add sugar, oyster sauce and simmer for another 25 to 30 minutes or until the meat is tender. Add in the mushroom and continue to simmer until the pork skin is soft like gelatin and the liquid is reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve in a platter lined with a bed of blanch choy sum.


See other pork leg recipes:
Braised Pork Leg with Hoisin Sauce
Crispy Pata
Kare-Kare, Kare-Kareng Pata ng Baboy
KBL – Kadyos, Baboy at Langka
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy

Adobong Kabute

Adobong Kabute, mushroom cooked as adobo is not new, my grand parents used to cook wild mushrooms that grew at bamboo trunks. My version uses three types of the most common mushrooms button, oyster and enokitake. Cooking procedure is basically the same with my other vegetable adobo, the only difference is the minimal use of vinegar. The mushroom is stir cooked with garlic, onion soy sauce and little vinegar. The mushrooms are stir fried until it renders its own juices. Here is the recipe.

Ingredients:

200 grams oyster mushroom, cut to pieces
200 grams button mushroom, sliced
150 grams enokitake, needle mushroom, stem trimmed
1/2 head garlic, crushed
1 small size onion, chopped
2 tbsp. cup soy sauce
2 tbsp. vinegar
2-3 stalks spring onions, chopped (optional)
1-2 pcs. bay leaf (optional)
salt and pepper
cooking oil



Cooking procedure:

In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Add in pepper, bay leaf, soy sauce and vinegar. Bring to boil and simmer for 1 to 2 minutes with out stirring. Add in the button mushroom and stir cook for 2 to 3 minutes. Add in the oyster mushroom and continue to stir cook for 1 to 2 minutes. Now add in the needle mushroom, spring onion and season with salt and pepper to taste, stir cook for a minute. Serve hot.

See other vegetable adobo recipe:
Adobong Bok Choy
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong

Batangas Adobong Dilaw

Batangas Adobong Dilaw, this is another way of cooking adobo with out soy sauce. In Batangas they use luyang dilaw instead, giving a bright yellow tint to the dish. For my version of adobong dilaw I used turmeric, powdered form of luyang dilaw. I also used a mixture of pork and chicken on my adobong dilaw. Of course pork or chicken only can be used just adjust the quantity of the meats. Here is the recipe on my version of adobong dilaw.

Ingredients:

1/2 kilo pork, cut into large cubes
1/2 kilo chicken, cut into serving pieces
1/2 cup white vinegar
1 head garlic, crushed
1/2 thumb size ginger , cut into strips
2 tsp. salt
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp. turmeric powder
cooking oil



Cooking procedure:

In a sauce pan put in the pork meat, pour enough water up to 1” above the meat. Add in the vinegar, half of the garlic, bay leaves, ginger, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as necessary. Add in the chicken and turmeric powder, simmer for another 15 to 20 minutes or until tender,. Remove the meat from the pan and let drain, reserved the liquid, keep aside. In a frying pan heat generous amount of cooking oil, fry the remaining garlic until fragrant, remove from the frying pan and keep aside. On the same frying pan fry the pork and chicken in batches until all side are seared. When done return the fried meats and garlic to the sauce pan and continue to simmer until the remaining liquid has turned to oily sauce, correct saltiness as required. Serve with a lot of rice.


See other adobo recipes:
Batangas Adobo
Adobo sa Asin, Adobong Baboy sa Asin
Adobong Baka, Beef Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Kambing
Lamb Adobo
Humba, Adobong Bisaya
Pork Adobo with Pineapple

Beef Chow Fun

Beef Chow Fun is another Chinese style stir fried flat rice noodles. Again this dish is not only delicious it is also quick and easy to prepare. I recommend fresh beef tenderloin or strip loin for this recipe, beef should not be overcooked to maintained the tenderness of fresh beef. The fresh or dried (if using) rice noodles should also be cooked as per package directions and never over cooked, remember that it is again stir fried when mixed with the other ingredients. The vegetables should also be crisp especially the bean sprouts. here is the recipes.

Ingredients:

1/2 kilo fresh flat rice noodles, pre-cooked as per package instructions
250 grams beef sirloin, cut into thin strips
2 cups mung bean sprouts, togue
1 small bunch choy sum, cut into serving pieces
1/2 head garlic, chopped
1 thumb size ginger, cut into strips
1 small size onion, chopped
1 small bundle chives cut into 2” length
2 tbsp. soy sauce
2-3 tbsp. black bean sauce
2 tbsp. oyster sauce
2 tbsp. cornstarch
salt and pepper
cooking oil



Cooking procedure:

Put the beef strips in a big bowl, add in the soy sauce and cornstarch mix thoroughly let marinate for at least 10 to 15 minutes. Heat wok at high heat until it start to smoke, pour 3-4 tablespoon cooking oil, stir in garlic, ginger and onion until fragrant, remove from wok and keep aside. In same wok and using the same oil stir fry beef in batches 2 to 3 minutes or until beef are seared, remove from wok and keep aside. In same wok stir fry choy sum for a minute, return the garlic, ginger, onion and beef to the wok, add in the black bean sauce and oyster sauce, stir cook for another 2-3 minutes. Mixed in the noodles and add the chives and bean sprouts, quick stir cook for about half a minute, correct seasoning if required. Remove from wok and serve immediately.

See other Singapore inspired recipe:
Hainanese, Hainese Chicken Rice
Chili Crab

See other related stirfry noodles recipe:
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Guisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Batangas Adobo

Batangas Adobo, Many years ago when I was starting to cook I have an old cook book by Nora Daza titled Let’s Cook with Nora Daza. This book has helped me learned how to cook and was the source of my inspirations. Today I would like to share the Batangas adobo recipe from the book. I am not sure if it still true today that the Batangas adobo is cooked this way. In fact I have to modify the recipe to adjust to my cooking preference. This version of adobo do not use soy sauce, annatto or atsuete is used instead. The recipe call for beef meat, heart and liver, and pork meat. Below is a copy of the original recipe taken from the book. I would like to give credits to the book author Nora Daza and publishers, National Book Store, if you are interested of having that book go visit any of their branch.



Ingredients:

1/2 kilo beef, cut into large cubes
200 gram beef heart, cut into large cubes
100 gm beef liver, cut into large cubes
1/2 kilo pork, cut into large cubes
1/2 cup white vinegar
1 head garlic, crushed
1 tbsp. salt
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp annatto, atsuete powder
cooking oil



Cooking procedure:

In a sauce pan put in the beef meat and hearth, pour enough water up to 1” above the meat. Add in the vinegar, half of the garlic, bay leaves, salt and peppercorns. Bring to a boil and simmer for 20 to 30 minutes, add more water as necessary. Add in the pork, beef liver and annatto powder diluted in 1/2 cup of water, simmer for another 20 to 30 minutes or until tender, again add more water as necessary. Remove the meat from the pan and let drain, reserved the liquid, keep aside. In a frying pan heat generous amount of cooking oil, fry the remaining garlic until fragrant, remove from the frying pan and keep aside. On the same frying pan fry the meat including the heart and liver in batches until all side are seared. When done return the fried meats and garlic to the sauce pan and continue to simmer until the remaining liquid has turned to oily sauce, correct saltiness as required. Serve with a lot of rice.

See other adobo recipes:
Adobo sa Asin, Adobong Baboy sa Asin
Adobong Baka, Beef Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Kambing
Lamb Adobo
Humba, Adobong Bisaya
Pork Adobo with Pineapple

Choy Sum with Oysters Sauce

Choy Sum with Oysters Sauce is a quick and simple vegetables dish. Choy sum is a Chinese flowering cabbage or also known as Chinese mustard leaves. It is one of the more popular Chinese vegetable in Singapore, Malaysia and Indonesia. Choy sum with oysters sauce is prepared by blanching the vegetables and serve with oysters sauce. Here is the recipe of choy sum with oyster sauce.

Ingredients:

1 bunch choy sum, trimmed, cut into 3 segment, separate stalks from the leaves
2-3 cloves garlic, chopped
1 small size onion, chopped
3-4 tbsp. cooking oil
1 tsp. salt
1/2 cup oyster sauce



Cooking procedure:

In small pot fill with water to half full and bring to a boil. Once it starts to boil add the salt and 1 tbsp. of the cooking oil. Add choy sum stalks into the boiling water, let boil for 10 to 15 seconds. Add the choy sum leaves and continue to boil for another 5 to 10 seconds or until the leaves have turned to dark green (do not over cook) remove the choy sum from the pot, drain and arrange on a platter, keep aside. In a small frying pan heat the remaining cooking oil, add in the garlic and onion sauté, until fragrant when done pour over the platter of blanch choy sum, followed by the oyster sauce. Serve as a side dish.


See other related simple vegetable dish:
Adobong Bok Choy, Chinese Cabbage Adobo
Adobong Kangkong
Adobong Sitaw
Bulanglang Batangas
Ensadalang Ampalaya, Ampalaya Salad
Ensaladang Bulaklak Kalabasa
Ensaladang Katuray
Ensaladang Labanos
Inihaw na Talong at Okra
Steamed Vegetables, Pinasingaw na Gulay

Home Cooked Pigar Pigar

Pigar Pigar, is Dagupan City’s version of street food beef stirfry. Strips of fresh beef or carabeef and liver are seasoned with salt and pepper, stir or deep fried with onions. Served with a choice of fish sauce or soy sauce with kalamansi dip. Stir fried vegetables like cabbage, sitsaro, cauliflower or any other available vegetables may be also added. Pigar pigar is peddled at night time along Dagupan City’s Galvan Street . It is patronised by late night diners and people who go there to drink and relax. Pigar pigar is simple prepare, first of all fresh beef and liver is a must, there is no need for all those wok full of oil to cook a home cooked pigar pigar in fact a quick stirfry is all that is needed. Peddlers of pigar pigar actually just quickly deep fry the beef strips using a lot of oil, cooking with this method won’t need the extra stirfrying work and of course will make cooking easier for them. Beef are best quickly cook to retained the meat tenderness, a minute or two more it will become tough again will now need more cooking get it tender. For the vegetables all that is needed is just stir fry it with little oil. Choice of vegetables is similar to the usual chopseuy. Ok here is the recipe of my home cooked pigar pigar. Bring out the beer!

Ingredients:

2 cups fresh beef, cut in thin strips
1 cup fresh liver, cut in thin strips
1 bowl of vegetables, choice of sitsaro, cabbage, cauliflower,
broccoli, bell pepper ect.
1 medium size onion, sliced into rings
2 tbsp. soy sauce (optional)
salt and pepper
cooking oil



Cooking procedure:

In two separate bowl put the beef and on the other bowl liver mixed inn a tbsp. of soy sauce each bowl (if using), season with salt and pepper to taste let stand and marinate for about 5 to 10 minutes, keep aside. In a wok heat about 1 tbsp. cooking oil, add in the onions and all the vegetables quickly stir fry for a minute or two or until just cook (half cook), remove from wok and keep aside. Using the same wok heat about 1/4 cup cooking oil and add in beef and stir fry at high heat for 3 to 4 minutes or until the oil becomes clear, remove beef from wok and keep aside. Now using the same wok and oil add more oil if required, add in the liver and stir fry at high heat for 3 to 4 minutes or until the oil becomes clear, remove liver from wok and keep aside. Now discard the extra oil from the wok return the beef, liver and vegetables. Stir cook for a minute or two to let the flavours blend, correct seasoning if required. Serve immediately while it is hot.


See related beef stirfry recipes:
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce


See other related stirfry recipe:
Chicken Stirfry with Black Fungus in Black Bean Sauce
Pork and Vegetable Stirfry
Squid and Broccoli in Oyster Sauce
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry
Fish and Tofu with Tausi