Bisdak Chef

Ready naba ang lahat sa Fiesta sa Tagbilaran City, Bohol!

Pwede pa to pang habol sa liwas!

Beef Short Rib Mechado

Ingredients:
Beef short rib
Beef shank
Soy sauce
Garlic
Bay leaves
Ground black pepper
Calamansi or lemon
Cooking oil
Red onions
Tomatoes
Tomato sauce
Water
Bell peppers
Potatoes
Carrots
Brown sugar
Hondashi granules
Beef bouillon

Procedure:
Marinate beef with soy sauce, garlic, black pepper, bay leaves and calamansi. Marinate for at least 8 hrs or overnight.

When ready, heat oil and brown all sides of the beef. Set aside.

On a wok, sauté garlic, onions and tomatoes. Add beef, marinade and tomato sauce, let it simmer, add water, beef bouillon and hondashi granules , may add extra bay leaves. Cover and simmer until meat is fork tender.

On a separate frying pan, stir fry bell peppers, potatoes and carrots.

Add vegetables to beef, let it soak the mechado sauce. Serve with hot rice.

Lami gyud kaau!

Mais #16 na kanin nalang kulang sa ating Ginataang Tulingan na may twist!

Ingredients:
Tulingan (Skipjack Tuna or Bonito)
Tamarind
Bilimbi (Kamias)
Pork fat
Rice water (obtained by rinsing rice)
Salt
Cooking oil
Garlic
Red onions
Green and Red Chili
Ginger
Turmeric
Eggplant
Whole and ground black pepper
Fish sauce
Coconut cream and milk
Hondashi granules
Green Onions

Procedure:
Step 1 (Sinaing)
After cleaning Tulingan. On a wok, place tamarind and/or balimbi and pork far, place fish on top, add some salt and rice water. After a few minutes, remove scum and continue to simmer with lid on for 2-3 hrs.

Step 2 (Prito)
On a wok, add oil, fry both sides of the fish . This process locks up the flavor of Step 1.

Step 3 (Ginataan)
On the same wok, sauté garlic, red onions, green chili, add ginger and turmeric. Add coconut milk abd cream, bring to a boil then add eggplant. Flavor with fish sauce, whole black pepper corn and ground black pepper.
Add your fried tulingan, mix well with coconut milk sauce. Pour Sinaing broth, add Hondashi granules as needed, then mix your green onions and chili. Let it simmer for a few more minutes.

Serve with rice! Lami gyud kaau!