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Bistek Tagalog Recipe

Bistek Tagalog Recipe is a Filipino version of no other than Beef Steak dish. It is one of the most cooked Filipino dish of the Filipinos and serve in special occassion like Wedding, Baptism, Fiesta and many more. Bistek Tagalog simply needs a little ingredients and not coomplicated procedure that's why it is very easy to cook.

Bistek Tagalog Ingredients:
  • ½ kilo beef
  • 1 cup calamansi juice
  • ¼ cup soy sauce
  • 2 white onions
  • pepper
  • 4 cloves of garlic, minced
  • cooking oil
Cooking Instructions:
  1. Sliced the beef around ¼-inch thick. Mix calamansi and soy sauce in a mixing bowl, add pepper, garlic and beef. Mix the ingredients well. Refrigerate the mixture and allow it to sit for 30 minutes.
  2. Heat the skillet. Pour cooking oil and increase the heat for oil to become very hot.
  3. Fry the slices of beef for about 3 minutes per each side or cook until brown. Do this in batches. Keep the marinade, it will be used later.
  4. When you are finished with the beef, stir fry the onion rings in the remaining oil. Put back the beef in the skillet, then pour the marinade. Boil for 1 minute.
  5. Remove the beef slices from the skillet and arranged it in a medium-sized platter. Topped with onion rings. Pour the sauce over the beef and onions. Best when served hot and with white rice.
Cooking tips:
  1. When picking which part of the beef you should buy, I suggest that you purchase the tender part of the beef (recommendation: sirloin or tenderloin) as this recipe doesn’t require the beef to be cooked in long and slow process.
  2. For Filipino’s overseas and curious foreigners, you may replace calamansi juice with lemon juice and some lime zest for additional flavour.

Fish Escabeche Recipe

Another main dishes to add in the list of Filipino Recipes is the Escabeche. Escabeche Recipe is the favorite dish of my mom. She loves to cook this dish and we love to eat that during dinner time. Want to Learn How to Cook Fish Escabeche Recipe? Just follow the simple steps below guys.

Fish Escabeche Ingredients
  • 500grams Fish (Recommended variety: Tilapia, Lapu-lapu, Mackerel)
  • 1 medium sized onion, sliced
  • 1 red pepper, cut into strips
  • 1 tsp. minced garlic
  • 1 thumb-sized ginger, cut into thin strips
  • 2 tbsp. vinegar
  • 2 tbsp. soy sauce
  • 3 cups of water
  • 2 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 2 tbsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. ground pepper
Cooking Instructions:
  1. First, fry the fish in a pan then set aside once nicely brown and skin looks crispy.
  2. Mix the cornstarch with a little water and set aside.
  3. In a separate pan; sauté garlic, onion and ginger.
  4. When softened, add the water and wait to simmer.
  5. When nearly boiling, add the cornstarch and stir continuously.
  6. Add the soy sauce, vinegar and red pepper then continue stirring.
  7. Add the Fried fish then seasoned with salt, pepper and brown sugar. Simmer for 3-5 minutes.
  8. Served and sprinkle over the spring onion.

Inihaw na Liempo Recipe

Liempo is a grilled pork belly marinated in a mixture of Sprite, garlic, vinegar, salt and pepper. You can actually have an order of Inihaw na Liempo in some Restaurants here in the Philippines. This kind of recipe is good for party or special occassions and served as "Pulutan".
So want to know how to cook Inihaw na Liempo Recipe? Just follow the simple steps below.

Inihaw na Liempo Ingredients
  • 1 Kilo 1 inch thick belly, cut in half (to about 4 inches in length)
For the Grill marinade:
  • 1/2 cup Sprite or 7UP
  • 8 cloves garlic, crushed
  • 1/2 tsp ground peppercorn
  • 1/2 cup soy sauce
  • 3 tbsp calamansi juice
  • 3 tbsp vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp hot sauce
For the Dipping sauce:
  • 2 tbsp vinegar
  • 1 tbsp calamansi
  • 1 pc Chili pepper (siling labuyo), chopped
  • 2 pcs Garlic cloves, diced
  • 1 tsp Onion, chopped
  • a pinch of salt
  • a dash of sugar
  • 1 tsp soy sauce
  1. For the dipping sauce:
  2. In a small bowl, mix all the ingredients, just add more soy sauce it you want it to be salty.
  3. Prepare to marinate the pork:
  4. Wash the pork belly thoroughly.
  5. Mix all the ingredients in a bowl, then pour over meat. Make sure meat is well coated with the marinate mixture.
  6. Cover then store in fridge for 3 hours or overnight.
To Grill:
  1. Clean and prepare the grill. Make sure to brush grill with a little oil to prevent meat from sticking in the grill. If you will be using charcoal-grill, keep the flame low so as not to burn the meat.
  2. While grilling, keep basting the meat with the marinade sauce, this will make the meat juicy.
  3. When done grilling,  slice into strips. Best served with a side of mango ensalada.
  4. Serve with rice or Beer.

Adobong Baboy Recipe

There is no need to worry guys if you want to have a wonderful dinner today because I will feature here How to Cook Adobong Baboy as one of the Pork Recipes. Adobo is one of the favorite food of the Filipino which can be done by having a pork, a chicken or beef or any combination of the three.

  • oil
  • 6 cloves garlic, minced
  • 1/2 kilo pork, cut into cubes
  • salt and ground pepper
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 1/3 cup soy sauce
  • 3-4 bay leaves (aka laurel)
  • 1/2 tspn peppercorn


1. On a hot skillet over medium heat, add oil. Saute garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until half-cooked, about 15 minutes.

2. Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up. Serve with rice.

TIP 12: According to my Lola, you should not stir the mixture right after adding the vinegar while cooking. This also goes with other vinegar-based food such as Paksiw (a stew in vinegar). The vinegar will not be cooked properly. Hence, the result would be sour and all you can taste is the raw vinegar. Unless if that’s what you prefer. Stir the food a few minutes after it started to simmer. That’s why it’s important to turn the heat down to avoid burning and to make the meat tender.
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