BULALO (Beef Shank Soup)

Bulalo is a famous soup in Southern Luzon particularly Batangas and Tagaytay,  most of the cattle come from this region. It's a staple of Filipino Celebrations. Due to high cholesterol content, it has once been said that this dish is only good occasionally.  If you are using shank, the marrow is very good but very bad for you. But hey, everything these days is bad for you. If you are indeed using shanks I advise you to eat this dish occasionally. But if you are using the oxtail you can have it as much as you like. I love this dish during the cold season; it is really good with fresh steamed rice and dipping sauce in the side.

Ingredients:

1-3 lbs of beef shanks or oxtail ( I use oxtail every time I make this soup; it has more flavor and the meat is tender and juicy even after simmering a while, unlike the shank; yes the marrow is delicious but the meat around the shank is flavorless and dull)
2 ears of corn, cut into half
2 pcs carrots, cut into 3 chunks (don't bother to peel them,   it gives the soup more color, traditionally we use plantains but since I am in USA, I have opted for the carrots it gives the soup that sweetness that plantain gives)
1 pc russet potato, peeled and cut into large chunks
1/2 bulbs of garlic (don't bother to peel them)
2 bay leaves
6 to 10 peppercorn; crushed with mortar and pestle (important; if you use ground pepper it does not give that strong peppery flavor that these peppercorns give)
1/2 head of cabbage (if you like bokchoy you can substitute cabbage; I just happen to love cabbage because they are sweet)
1 tbsp. fish sauce
1 cup beef broth or 1 beef bullion (if your using bullion dilute the cubes with 1 cup hot water)
1 to 2 cups of water (the water should be slightly above the meat, do not over water it; it would make your soup tasteless)


Procedure:

*In a large heavy dutch oven ( this pan would make your meat tender and  it won't  evaporate the water as fast as regular pan; if you don't have one that's fine just use regular pots but add more water. I highly recommend to get a dutch oven) brown the meat, the juices from this process will  make your soup base, it will also keep your meat intact during the long simmering time.
*Add the onions, garlic, peppercorns, beef broth and water.
*Cover and simmer in low heat for about 1 hr. Do not stir; if you do it will break the meat and it will be all over the soup rather than in one piece. Plus, the convection during the simmering would stir it for you.
*Add the carrots and simmer for another 30 to 45 minutes.
*Add the potatoes and simmer until you are ready to eat.
*Fifteen minutes before you are ready to eat, add the corn (this will make your corn cook but not overcooked, I have often added the corn before simmering and the corn in the end is tasteless and soggy)

*Ten minutes before serving time add the cabbage to half cook it (meaning still has it's crunch); if you want your cabbage cooked thoroughly (which I prefer) add it fifteen minutes before serving time cover and simmer.

Dipping Sauce

1/2 juice of lemon
1 tbsp. fish sauce
2 fresh bird's eye chile chopped

Mix all the ingredients and start dipping!

Gourmet Roast Chicken

There are a thousand ways to roast a chicken. It varies from continent to continent, country to country, state to state and in my case province to province since we have provinces rather than states in the Philippines.But with all the different variations we have to roast  chicken we can all conclude that we want our chicken tender, juicy, and crispy golden skin. I cook mine together with my carbs,  it's basically one meal in one pot.So here is my version:

Ingredients:

1 whole organic chicken or natural chicken ( I found that inorganic chicken is more fatty and it has a very distinct meat flavor not in a good way; I think it is because of the anti biotic that they injected in the chicken)
1 whole head of garlic, cut crosswise
1  lemon, halved
6 sprigs of fresh thyme
1 teaspoon dried thyme
black pepper
2 tbsp. of butter
2 potatoes
1 small onion
Olive oil


Preparation:

* Clean and remove the innards of the chicken. Using a paper towel, pat it dry thoroughly (this will make sure that the skin is crispy)
* Season the cavity with salt and pepper; be generous.
*Place your innards, thyme, garlic, and lemon in the cavity
* Season slightly with salt and pepper (this will make sure that your chicken will be well seasoned)
*Melt the butter and brush it all over the chicken.
*Season the skin with butter, dried thyme, pepper and salt set aside.
*Cut your potatoes and onion into large cubes.
*In a baking sheet place the potatoes and onions. Season with salt and pepper. Sprinkle it with olive oil (this will make your potatoes crispy and not dry)
*Place your chicken in the side of the potatoes (the juices from the chicken will season your potatoes more; the reason why I did not put the potatoes under the chicken is when the potatoes cook it will be soft and the weight of the chicken with mush it)

*Preheat oven to 400 F. I did not preheat the oven before preparation because I want the chicken to come to room temperature and this gives me 10 more minutes insurance for that.
*Place your chicken in the preheated oven for 1hr 15minutes.
*15 minutes prior to cooking time remove the potatoes
*Let the chicken rest about 5-10 minutes before you start carving. (To make sure your chicken is cook cut the side of the drumstick in between the thigh, if the juices runs out clear its the indication that it is done)

Sometimes I cook this together with ribs (just the tip ribs so it will cook together with the chicken) do not throw away the neck  you can also cook it in the side. (Well, maybe if you are not scared of eating it, you can also set it aside for stocks later)
You can roast carrots and turnips in the side as well.

Enjoy! Suggested wine: Pinot Noir from Oregon at least 3 years old.

Fogo De Chao, Austin

Wow, I could not believe that it is 2012!
I was quiet busy last week and now I have the spare time to pay attention to my blog.
It was our 7th Wedding Anniversary
We celebrated it at a Brazilian Steakhouse, Austin.
We first had our first try of Brazilian food in Venetian Hotel and Casino in Macau and we fell in love with it.
My husband being from Texas could not be more happy about it.
When we were living in Seoul, we had our favorite of Brazilian Steakhouse and we went to it quiet often, when we feel like being a carnivore is much a due for that particular evening.

Since it's our Wedding Anniversary we went and tried Fogo De Chao, Brazilian Steakhouse in 3rd St. Austin.
When I called for a reservation they could only let us in at 4:30pm, I am sure it has something to do with being December 31st.

There is no issue in parking, since it was pretty early in the afternoon, but we could not figure out how to operate the machine where you pay your parking.
It was $3 for 3 hours or valet $6 dollars for until the restaurant close I suppose. So we did the valet, since we both think it's easier.

The restaurant look modern and elegant.
The lighting was cozy, the music was loud enough to be in the background that makes you relax and hungry.
The Maitre D' was friendly and check us in no problem, we waited for 2 minutes for our table and she sat us in.
Our table was perfect, our waiter was friendly and pulled my chair for me to sit comfortably, he was also very knowledgeable about the wine in the wine list; which was a plus in my book.

We had a bottle of Cabernet Sauvignon, we both thought that it was worth it since 3 glasses of wine would cover the whole bottle price, plus I think a heavy wine is necessary for all the meat that we are going to eat.
We had the Dining experience which means unlimited 15 cuts of meats: it has sausage, top and bottom sirloin, leg and chop of lamb, pork ribs, bacon wrap sirloin, filet mignon, pork loin with parmesan cheese, chicken breast and legs, and house special.
I probably forgot the rest of it, but never the less they were all delicious.
There was a salad bar, packed of freshly baked bread, salads, different kinds of cheeses, cold cuts, dressings and etc.
We also had a mashed potatoes, fried banana, and some cheese bread in the table.
We got a card that was red and green on each side you flip it green when you want more meat and red if you want a break or like me, stuffed to my throat.
Our waiter was excellent, I cannot complain in their service.
They were there enough for anything we need but left us alone for our privacy.
We had a complimentary dessert that was plated nicely and had a Happy Anniversary letters in chocolate sauce, we had chocolate and white chocolate mousse which my hubby loved.
It was a bit rich for me.
We paid $45.99 per head for Dining Experience which is the unlimited steak.

Over all our experience in this restaurant was fantastic! I would definitely come back again.
Before you go, make sure that you are hungry and if you happen to be in downtown Austin during lunch hour, the price for lunch hour is $26.99 for the Unlimited Steak basically half.
Next time, I am going to wear my spandex so I could go meat comma.

Holiday Give aways......

There is no more sincere and heartfelt gift to give away this Holiday Season than creating your own, may it be food or trinkets.
My choice is food of course!
We just moved back in the States, so this is kind of my first time giving away food for Christmas.
We used to lived abroad and mostly we visited here for Christmas or we go somewhere warm.
Now that we are back, I am excited to give away food to my neighbors and in-laws.
Traditionally, based on what I have observed, Americans often give away cookies on holiday season such as now.
I am giving away Cranberry Mini Tarts and Lemon Bars.
I think with all the sweets that we are going to have for Christmas Dinner, a bit of tartness is necessary.
So here is what I have made:

For the Mini Cranberry Tarts:
Pastry:
2 cups all purpose flour
1/4 cup or 4 tbsp. butter cold
1/4 cup vegetable shortening cold (cold is very important)
1 tbsp. sugar
a pinch of salt
a juice of 1 orange
1/4 cup water

* Cut the butter and vegetable shortening into cubes
* Combine the salt, flour, sugar, butter and vegetable shortening into a bowl.
Let it chill in the fridge for 20 minutes.
* Combine the water and orange juice and let it chill together with the flour mixture.
* In a stand mixer; add the flour mixture and beat it until the butter is a size of peas.
* Add the water and orange juice. Beat until it forms a dough.
* Divide it into three parts and wrap with saran wrap and let it chill in the fridge for another 15 minutes or the next day whenever you are ready to assemble your tarts.

Filling:

1/2 lb fresh cranberries or frozen; whatever is available
1/3 cup ruby port wine
3/4 cup dark brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground all spice
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup currants
4 tbsp. honey
2 tbsp. brandy
1 tsp. vanilla extract

* In a medium heat combine the cranberries and ruby port in a medium sauce pan.
* Add the sugar, cinnamon, ginger, all spice and let it simmer until the cranberries popped.
Mix it with a wooden spoon from time to time.
* Add the dried cranberries, raisins, and currants and let it simmer in low for 20 minutes or until it has a paste consistency.
* Add the honey, brandy and vanilla extract and mix thoroughly.
Turn off the the heat and let it cool.

Preheat the oven at 425 F.
*Using a mini muffin pan and a circular fluted cookie cutter. Roll out the dough as thinly as possible and cut with fluted cookie cutter.

*Place the shaped dough into the mini muffin pan.
*Using a teaspoon and a butter knife carefully scoop the filling in the middle of the dough.
*Bake for 12 minutes. Let it cool and dust it with sprinkle sugar before wrapping.

Lemon Bars:
Pastry

1 cup butter at room temperature
2 cups all purpose flour
1/2 cup granulated sugar
1 tsp. vanilla

* In a stand mixer, in low speed, combine the butter, sugar, flour and vanilla.
Beat until it forms a dough, it would be stickier than a dough.
* Damp the dough on a 9x13 pan and press the dough evenly along the pan.
* Chill the dough in the fridge for 15 minutes.
* Preheat the oven to 350 F and bake for 17 minutes until lightly brown.
Let it cool.

Filling:

3 cups of sugar
6 eggs at room temperature
Juice of 8 lemons or 1 cup freshly squeezed lemon juice.
zest of 4 lemons or 2 tbsp.
1 cup flour

* Whisk together the eggs, and sugar until smooth
* Add the lemon juice, zest and flour and whisk until combine
* Ladle the lemon mixture to the crust carefully. Bake for 30 to 35 minutes.
* Let it cool to room temperature and slice to your liking.

To make the gift basket I used the 3 dollar Christmas container that you can get at Walmart, and red tissue paper.
I then placed the lemon bars in the middle and surrounded it with the cranberry tarts.
I dusted it with icing sugar for garnish.

MERRY CHRISTMAS AND HAPPY NEW YEAR TO EACH AND EVERYONE! MAY THE NEW YEAR BRING US MORE BLESSINGS AND GOOD HEALTH.

Marie Antoinette Inspired Cake

When we were in Europe, we visited the Hofburg Palace, where Maria Theresa of Austria lived and where Maria Antoinette was born and raised.
I did not think of her much back then, since the main focus of the tour was the Palace and her Majesty.
Today, I came upon a story about Marie Antoinette, and was captivated.
I think she was unjustly punished and was judged wrongly.
She may not have been the best queen, but I believe she was a great mother.
She was condemned by gossipers without knowing her.
We often find the same scenario in our ordinary life, the difference between her and of so many of us we do something about it, unlike her, she just ignored it and cost her her life.
The phrase "Let them eat cake" was supposedly said by Marie Antoinette.
But with further research, there is no evidence that she uttered the words.
Anyhow, she inspired me to make a cake that would always remind me of her.
The icing is vanilla bean buttercream.
Since she was a queen with the love of nature I thought the simple butter cream with the elegant of vanilla bean suits her.
The cake is a white vanilla cake that is so tender and crumbly.
Just like her, she was tender and clueless of what is happening around her.
I filled the layers with a four berry jelly to represent of her heartbroken heart for her husband and children.
The icing is white with the specs of vanilla beans, for my belief that she was unjustly punished.

Ingredients for the cake:

2 3/4 cups cake flour sifted
1 2/3 fine sugar (if you don't have fine sugar just blitz regular granulated sugar in the food processor until it becomes fine and powdery)
1 tbsp. baking powder
3/4 tsp. salt
3/4 cup unsalted butter (12 tbsp.) room temperature
4 egg whites in room temperature
1 whole egg also in room temperature
1/2 cup sour cream
1/2 cup whole milk
3 tsp. vanilla (substitute 1 tsp. almond if you like; I just happen to think that almond flavoring is often too strong and overtake the flavor)

* Preheat the oven for 350F.
* Butter and flour two 8x2 cake pans and set aside.
* Sift the flour, baking soda, sugar, and salt.
* In low speed mix together the dry ingredients.
* Add the butter and mix until it forms a paste or fine damp sand.
* Add the eggs one by one and mix until incorporated
* Add the milk, sour cream and vanilla and mix until the batter is well
incorporated. Scrape the side and mix until well blended.
* Divide the batter between the 2 pans.
* Bake for 25 to 35 minutes until the toothpick inserted in the middle comes out clean.
* Let the cake cool.
Using a butter knife trace the side of the cake, carefully place the cake in the cooling rack and let it cool completely before icing.

Ingredients for the Icing:

1/2 cup heavy cream
1 vanilla bean cut in half; scrape the mini black jewels out using a knife or spoon
4-6 cups confectioner sugar
1 cup unsalted butter in room temperature
1 tsp. really good vanilla
Four Berry Jelly (preferably HEB brand) optional

* In a small sauce pan combine the vanilla bean, vanilla seeds and heavy cream.
Let it warm up do not let it boil.
Turn it off and let the vanilla bean emulsify with the cream.
* Sift the confectioner sugar and set aside.
* Remove the vanilla bean and strain the cream.
* Using a stand mixer with a whisk in, combine the sugar and butter, beat until combine.
* Gradually add the cream, beat until really smooth and your desired consistency.

*Place one of the cake in the cake stand.
*Spread the top with the jelly evenly.

*Place the other cake on top, and slightly press it down

*Start icing from top to side.
*Ice according to your desire.

My hubby and I at Hofburg Palace

Restaurant Style Steak

We are a sucker for a great steak, especially Sirloin Steak.
I thought grilled steak is the best; but boy was I so wrong.
For me, this is the best way to cook steak.
Cooking it this way, the result would be succulent, flavorful, tender and juicy. Which I think the perfect steak. When you buy your meat make sure that is has a lot of marbling (meaning it has a lot of white strips or fat, this would make your steak juicy and flavorful). So here is my version of restaurant style steak:

Ingredients:

2 pcs. dry aged sirloin steak (trust me on this; once you've tasted it you would never go to a steak house, it is the best but expensive) or just regular
sea salt (there is just something about sea salt, that when you pair it with beef it makes it succulent)
1 lemon zest
course ground black pepper
2 tbsp. parsley butter (mix soften unsalted butter with parsley) if you don't have this just unsalted butter is fine
pan with griddle marks (important).

You want your meat to sear, the griddle marks prevent the meat to steam in it's own juices. Make sure the pan handle won't melt when you put it in the oven.

* Preheat your oven to 450 F.
* Make sure that your meat is room temperature.
I suggest to let it sit out for about 30 minutes minimum.
* Using a paper towel pat your steak dry(this is important; so that the steak does not have extra water for it to steam rather than sear)
* In high heat let your pan warm up for about 10 minutes.
Put your hands on top of the griddle if you can feel the heat the pan is ready for the meat.
* Rub your meat with salt, black pepper, and lemon zest and tap it down to let the meat soak the seasoning.
* Place your steaks in the warm griddle pan let it be.
Do not touch it and let it sear and caramelized the fat about 3- 4 minutes.

Flip it to the other side and do the same.
* Add 1 tbsp. butter on top of each steak.
* Place it in the oven for 10minutes maximum or else your steak would be dry.
Time it to be sure.
This would make your steak tender and cook through, I like mine medium well.
If you like your steak medium rare, searing it would be medium rare; what I do is just toss it in the oven for 3 minutes and it will do the job.
* Ever wonder why when you cut your steak it's bloody and the juices ran out?
That's because it did not have enough time to rest. Letting your meat rest will seal back all those wonderful juices that makes your steak perfect and flavorful.
Let your meat rest about 10minutes max before serving.
I usually let my meat rest in the griddle pan where I cook it so that it won't be too cold.

PS: I really do suggest dry aged meat, the flavor is just different and wonderful than the regular meat; this is the big factor why we think our steak is better than any steakhouse we've been.
After learning this technique I don't go to steak house anymore well, maybe when I am being lazy to cook.
Trust me my husband and I had been to a lot and by far this is the best we've had.
This is easier and you know your getting the best.
It's home cook after all! Enjoy...

My Granpa Beato's Adobo

Wow, where do I begin to describe this dish? If you are a Filipino and you grow up in the Philippines, it's possible that you have your own version of Adobo.
For me, my version is inspired by my Grandpa Beato, who's an amazing cook in our part of the province and has been cooking from one Fiesta to the next for his entire life.
He is our family cook and has always been a great cook.
While growing up, he showed me his cooking techniques on different kinds of Filipino Dishes. Most of his dishes have Spanish Influence since he is half Spanish.
We would sometimes fuss about what ingredients should be put on a certain dish; but for me it was kind of exciting and intoxicating because I absorbed all his techniques and yet put my own spin into it.
I vividly remember when I was growing up, every time we made chicken adobo, we just grabbed one of our chicken in our backyard, slit the throat, clean the chicken, sliced and make adobo, including the insides.
Well, maybe not the intestines and so forth but my uncle happened to like those clean and fried toasted.
Lol, but anyhow we usually put the liver, gizzard, neck, feet without the claws (of course) and after all that we start the cooking.
So here is our version of Chicken Adobo

Ingredients:

1 whole chicken cut into big chunks; or if you have a picky hubby like mine get the following
1 lb. chicken thighs (important to have dark meat with bones for flavor)
1 lb. chicken tenders or breast
1/2 lb. chicken gizzards (optional, I happen to like them)
1 tbsp. sugar
2 to 3 pcs. cayenne chili or labuyo (optional, I like mine to have a bit of kick into it)
2 tbsp. soy sauce (I mix silver swan and kikkoman); Grandpa thinks bottled silver swan is the best 1 clove garlic crushed, or my technique is just grate it with your grater or zester and 1 clove pressed, and finely chopped
1/2 tsp. salt
1 tsp. magic sarap (Grandpa thinks this is not necessary but for me, it gives the dish a bit of more umph; if you don't have this, half of a chicken bouillon is fine)
2 tbsp. canola oil or any flavor less oil
1 small size Spanish onion (important)
2 bay leaves
5 to 10 peppercorns
1/2 cup water
1/8 cup vinegar ( I use Datu Puti, I think the more acidic the vinegar the better for this because it dissolves the collagen of the chicken therefore releasing more flavor)
pepper

* In a big bowl combine the chicken, grated garlic, chili,soy sauce, sugar, salt, a dash of pepper, magic sarap and mix until all of the ingredients are incorporated.
Cover with saran wrap and let it marinate for at least 2 hours, overnight is best.
My grandpa just throw everything in a skillet and doesn't marinate it; but what I noticed is that the meat is often flavorless and colorless. This method may not grasp your instant gratification of having the dish in an hour, but I guarantee you it is worth the effort and time.
* In medium high heat with a big pan or wok, add the oil and chopped garlic, stir until golden brown.
* Add the onions and saute until translucent.
* Add the chicken pieces gizzard, thighs and breast without the juice that it had been marinating with. Let it brown for about 5 to 10 minutes.
(Brown the dark meat first, they cook longer and they release flavor to flavor the white meat)
* Lower the heat to medium heat then add the juices, peppercorn, another dash of pepper and water.
Let it simmer for 20 minutes until tender and the sauce is half to it's original volume.
* Add the vinegar (the reason that I add the vinegar last is because it sometimes makes the meat dry and rubbery). Taste and season; if not enough seasoning lower the heat to the low and simmer for 10 to 15 minutes.
You would notice that the sauce thickens, that is because the vinegar breaks those chicken collagen.
* Serve over hot steamed rice and a side of bottled coke with a glass of ice.

This is how I plate for my husband he likes just the white meat with lots of adobo sauce.

This is how I eat mine.