Beef Mechado

Makes 4-5 servings

Ingredients

500 grams	Beef (cut into cubes)
1 large	Potato (cut into wedges)
1 large	Carrot (cut into wedges)
2 medium	Tomatoes (chopped, optional)
1/2 cup	Tomato sauce
30 grams	Cheese (grated, optional)
2 tbsp	Soy sauce
1 medium	Onion (chopped)
1/2 tsp	Garlic (chopped)
1/3 tsp	Ground black pepper
1/3 tsp	Salt
1 tbsp	Sugar
3 pieces	Calamansi or small lime (optional)
3 pieces	Bay leaves
2 tbsp	Cooking oil
4 cups	Water

Procedures

Heat the pan over medium heat then add the cooking oil. Saute garlic, onion and tomatoes. Add the beef and cook for 5 minutes. Add the tomato sauce, soy sauce, cheese, calamansi, bay leaves, sugar, ground black pepper and water. Let boil and simmer for 70-80 minutes or until the beef is tender. Add water if necessary. Put in the carrots and potatoes. Cover and cook for 6 to 8 minutes. Serve hot and enjoy eating!

Beef with Broccoli and Carrots in Oyster Sauce

Makes 5-6 servings

Ingredients

300 grams	Ground beef
500 grams	Broccoli (chopped)
2 medium	Carrots (cut into thin slices)
2 tbsp	Soy sauce
1/2 cup	Oyster sauce
1 medium	Onion (chopped)
1/2 tsp	Garlic (chopped)
1/3 tsp	Ground black pepper
1 cup	Water

Procedures

Heat oil in a pan. Saute garlic and onion. Put in the ground beef and cook until it turns to brown. Add the ground black pepper, soy sauce, oyster sauce and water. Simmer for 15 minutes. Add the carrots and cook for 3 minutes. Add the broccoli and cook for another 3 minutes. Serve hot and enjoy eating!

Beef Kaldereta

Makes 6-8 servings

Ingredients

1 kg	Beef (cut into cubes)
2 medium	Potatoes (cut into wedges)
2 medium	Carrots (cut into wedges)
50 g	Cheese (grated)
80 g	Liver spread
75 mL	Worcestershire sauce
3 tbsp	Soy sauce
1 tbsp	Pickle relish
1 medium	Onion (chopped)
3 cloves	Garlic (chopped)
1/3 tsp	Black pepper (ground)
2 tbsp	Cooking oil
4 cups	Water
1 tsp	Chillies (ground, optional)

Procedures

Soak the beef in Worcestershire sauce for at least an hour. Heat the pan over medium heat then add the cooking oil. Saute garlic and onion. Add the beef, soy sauce, ground black pepper and water. Let boil and simmer for 60 to 80 minutes until the beef is tender. Add water if necessary. Add the liver spread, pickle relish and cheese. Stir and simmer for 5 minutes. Put in the carrots and potatoes. Cover and cook for 6 to 8 minutes. Add the ground chillies. Serve hot. Enjoy eating!

Arroz Caldo with Chicken Liver, Beef Tripe and Egg

Makes 6 servings

Ingredients

300 g	Chicken liver
300 g	Beef tripe
2 cups	Glutinous rice
1 tsp	Garlic (chopped)
1 medium	Onion
1/2 tsp	Black pepper (ground)
1 tbsp	Ginger (chopped)
6 pieces	Eggs
3 tbsp	Fish sauce
1 piece	Chicken bouillon cube
1 L	Water
2 tbsp	Cooking oil
6 pieces	Calamansi (small lime)
1/2 cup	Spring onion (optional)
1/2 cup	Fried garlic (optional)

Procedures

Simmer the tripe ahead of time for an hour or until tender. Boil the eggs for about 9-12 minutes while preparing the ingredients. Put the cooking oil on the pan over a medium heat. Pan fry the liver then set aside. Saute the garlic, onion, and ginger. Add the ground black pepper, chicken cube, fish sauce and glutinous rice. Pour the water and wait until the rice is cooked. Stir once in a while and add water if necessary. Put the egg, chicken liver and beef tripe and simmer for few minutes. Sprinkle with spring onion and fried garlic and add in calamansi. Serve hot. Enjoy eating!