Ingredients:

• 3 tbsp vegetable oil
• 3/4 pound beef round steak, trimmed of fat and bone, and cut into 3/4-inch cubes
• 3/4 pound boneless pork butt, trimmed of fat, thinly sliced, and cut into strips about 1 inch wide by 1 inches long
• 1 large onion, peeled and sliced
• 2 garlic cloves, smashed, peeled, and minced
• 3 medium-sized tomatoes, chopped
• 1 tbsp tamarind concentrate, dissolved into 1/2 cup hot water
• 3 small summer squash (any variety) cut into large dice (about 1-inch cubes)
• 10 string beans, ends removed, cut on the diagonal into 2-inch lengths
• 1 bunch bok choy, washed, drained, and cut on the diagonal into 2-inch-long pieces
• 1/2 tsp freshly ground black pepper
• 6 tbsp Southeast Asian fish sauce (nam pla)
• juice of 2 limes

1. Heat the oil in a wok over medium-high heat and fry first the beefand then the pork. Turn and stir the meats so they brown on all sides; then remove them with a slotted spoon and drain them on paper towels.

2. Add the onion to the wok and fry and stir for 1 minute; then add the garlic, tomatoes, and squash. Continue to stir-fry for about 5 minutes more and pour in the tamarind liquid.

3. Raise the heat to high and return the meats to the wok. When the mixture comes to a boil, stir in the string beans and bok choy. Stir and cook the mixture for 3 minutes, seasoning with the black pepper and only 2 tablespoons of the fish sauce.

4. Transfer the mixture to a deep serving dish. Combine the remaining fish sauce with the lime juice and pour it into a small bowl. Present the dish and sauce at once accompanied by plain rice. Each diner should sprinkle the fish-and-lime sauce over their individual portions.

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Serves 4.

Ingredients:

• 1 tbs ground coriander
• 1 tbs ground cumin
• 3 tbs Mussaman curry paste
• Scant 1 cup coconut cream
• 1 lb/450g beef tenderloin, cut into strips
• 1 3/4 cups coconut milk
• 1/2 cup unsalted peanuts, finely chopped
• 2 tbs fish sauce
• 1 tsp light brown sugar
• 4 kaffir lime leaves
• Cooked rice, for serving
• Fresh cilantro, to garnish

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Serves Four.

Ingredients 1 pound beef chuck, cut into 1 inch cubes (substitute young goat meat, less than one year old from the shoulder, shank, or leg).
2 tablespoons calamansi juice.
1/4 cup rice wine.
3 tablespoons soy sauce.
2 cloves garlic, minced
1 tablespoon olive oil
one small onion, sliced
3 tablespoons tomato paste
1/4 cup chicken liver mousse
4 cups beef stock.
One Bay leaf
1/2 cup green olives.
1/4 cup grated Edam cheese.

Preparation Instructions.
Combine the beef, calamansi juice, rice wine, soy sauce, and garlic in a large bowl and toss to mix. Cover with plastic wrap and refrigerate for one hour.
Heat the olive oil in a large pot over medium heat.
Add the onion. Cook and stir for 3 to 4 min. until onions begin to brown. Add the beef with the marinade, tomato paste, chicken liver mousse, beef stock, and Bay leaf. Bring the mixture to a boil. Using a ladle, skim off and discard any foam that rises to the surface. Reduce the heat to a simmer and cover. Simmer for 1 1/2 to 2 hours until the beef is very tender when pierced with a fork. Stir in the green olives and remove from the heat. Remove and discard the bay leaf. Sprinkle the stew with the grated cheese and serve hot.

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1/4 cup white vinegar
3-4 1/2 lb oxtail, trimmed of fat anc cut into 2 1/2 – 3 inch long pieces
3 Tbsp peanut oil
4 shallots, chopped
up to 1 head chopped garlic, your discretion
1 tsp shrimp paste
1 tsp coarse sea salt
1 tsp ground tumeric
1 Tbsp black pepper
6-8 oz green beans, cut in half
6-8 oz cabbage, red or white, sliced
6-8 oz carrots, sliced into thin rounds
1 1/4 cups peanut sauce

1. Place the vinegar in a large bowl of water. Wash the oxtail in this mixture and then drain and dry with paper towels. Put the oxtail in a large pot and add enough cold water to cover. Bring to boil and cook for 5 minutes. Drain thoroughly.

2. In a saucepan, heat the oil over medium heat and fry the shallots, stirring often, until they start to color. Add the oxtail and cook for a few minutes, stirring often.

3. Crush the garlic, shrimp paste, and coarse salt together in a mortar, then add to the pan, along with the tumeric and pepper. Stir well, then add just enough cold water to cover the meat. Bring to a boil then reduce the heat, cover. Simmer for 2-2 1/2 hours until the meat is tender and the sauce is thick. Skim every half hour during the simmering. Add a little hot water when the cooking liquid gets too low.

4. Transfer the oxtail to an ovenproof serving dish and keep in oven on warm. Turn the heat to high under the saucepan and brind the juices to a boil. Cook uncovered for about 5 minutes or so, until the liquid is reduced by half.

5. At the same time, cook the vegetables in boiling water until tender and drain. Arrange the vegetables on top of the oxtail and keep hot.

6. Stir the peanut sauce into the mixture in the saucepan. Add up to 1/2 cup water for desired consistancy. Heat until just before the boiling point and immediately pour over oxtail. Serve with rice.

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2 lbs Beef, cut in pieces
½ lbs Pork, cut in pieces
2 Ripe tomatoes
3 Chopped radishes
½ cups Tamarind fruit
2 cups Kangkong leaves
8 cups Rice Water
¼ tsp Patis
½ tsp Fresh ground pepper

Preparation

Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

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1 1/4 oz Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive oil
2 tbsp Minced garlic
¼ cup Very finely minced onions
¼ cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Preparation

Flatten the pastry dough and cut into 4-inch squares.
Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.
Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

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Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.

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Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

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In a large bowl, combine beef ligaments, onions, and mushrooms. In a separate bowl, mix liver paste, calamansi juice, and liquid seasoning. Pour over chopped ingredients, stirring well until thoroughly mixed. In a large skillet or nonstick wok, heat oil over high heat. Add sisig mixture all at once and stir. Keeping the heat on high, continue cooking for about 15 minutes, until liquid is absorbed and sisig starts to fry, scraping once in a while to remove the crust that forms at the bottom to prevent scorching. If desired, add hot sauce during the last few minutes of cooking. Serve on a sizzling plate

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Boil Tamarind to soften. Pound and strain all juices and set aside. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender. Take out all scum that rises to the surface. Add onions, tomatoes and Tamarind juice. Add in gabi, and cook for a few minutes. Add in string beans (sitaw) and kangkong stalks. Season with salt and Patis to taste. Add in kangkong leaves. Serve hot.

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