Try cooking these super easy and yummy Maguindanao Beef Sinina wherever you may be! See full recipe below:

INGREDIENTS:

• 1/2 kg beef (sirloin), sliced thinly as possible
• 1–2 tbsp vegetable oil
• 1 thumb size ginger, sliced thinly
• 1 medium size red onion, sliced thinly
• 2–3 cloves of garlic, minced
• 2 ripe tomatoes, quartered
• 2 cups kakang gata (coconut cream)
• 2-3 tbsp Palapa (toasted grated coconut spiced with chili)
• 2 medium size potatoes, chunks
• 1 medium size carrot, chunks
• 1 chives (green part only), chopped
• 2–3 tbsp soy sauce
• 5 bird’s eye chili, halved
• Ground black pepper, to taste
• Additional soy sauce, to taste

HOW TO MAKE:

1. In a pan, pour and heat some cooking oil.
2. Sauté ginger, onions and garlic. Add in chopped tomatoes. Cook until soft and fragrant.
3. Add in beef chunks. Cook until it turns brownish and stir it constantly.
4. Add in coconut cream and just let it simmer.
5. Season with soy sauce and black pepper. Adjust salt according to taste. Continue to cook the beef over low heat until beef becomes tender.
6. Add in palapa, potatoes and carrots. Mix it well until Incorporated.
7. Simmer mixture until coconut milk thickens and sauce is reduced by about half.
8. Serve and enjoy!

Also try: Easy Pinoy Beef Stew Recipe

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Try making these super easy and yummy Pinoy Beef Stew! Have this on your next lunch or dinner! See full recipe below:

INGREDIENTS:

• 1.2 kg beef, chopped in cubes
• 4 medium potatoes, sliced in wedges
• 6 medium tomatoes, chopped
• 2 onions, chopped
• 2 whole garlic, minced
• ¾ cups vinegar
• ½ cup soy sauce
• 1 tsp black peppercorns
• 1 liter water
• 1 tbsp dried bay/ laurel leaves (optional)
• patis, to taste
• 1 tsp sugar
• cooking oil

HOW TO MAKE:

1. Add beef in a large pot and cover with enough water.
2. Add chopped tomatoes, onions, soy sauce, vinegar, dried bay leaves, and black peppercorns.
3. Bring it to a boil and simmer until beef becomes tender for about 2-3 hours. Cook until water is reduced and occasionally stirring from time to time. Turn off heat once the water turns into a saucy texture.
4. In another pan, add oil and fry the wedges of potatoes until it becomes slightly toasted and fork-tender. Drain from oil and set aside.
5. Once the beef is very tender, remove it one by one from the sauce and transfer to a plate. Reserving sauce for later.
6. In the same pan, fry garlic in cooking oil until lightly brown and fragrant, add the beef cubes. Saute for about 3-5 minutes until brown on all sides.
7. Transfer beef and garlic to the pot of sauce. Continue to simmer over low heat. Add a cup of water if the sauce is too dry.
8. Add in the potatoes. Season with patis to taste and a teaspoon of sugar to balance out taste. Turn off heat.
9. Serve and enjoy!

Also try: Easy Beef Halang-Halang Recipe

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INGREDIENTS:

• 500 g ground beef
• 1 pc large potato, diced
• 1 pc small onion, diced
• 1 pc small tomato, diced
• 1 pc medium- sized carrot, diced
• ¹⁄₂  pc green bell pepper, diced
• ¹⁄₂  pc red bell pepper, diced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• ¹⁄₂ tsp ground black pepper
• Salt, to taste
• Patis, to taste (optional)
• 2 tbsp olive oil

HOW TO COOK:

1. In large pan, saute the ground beef until it is browned, breaking it apart as it cooks.
2. Place a colander over a bowl then put the ground beef into the colander to drain off the excess oil.
3. In the same large pan, pour- in the olive oil and saute the garlic until it turns golden brown.
4. Put back the ground beef to the pan and stir the ingredients together briefly.
5. Cover the pan and let it simmer for about 3 minutes.
6. Add the onions and mix it together. Let this cook until the onions are partially cooked.
7. Next, add the ground black pepper, fish sauce, soy sauce, potatoes, and tomatoes, then mix this all together.
8. Cover the mixture and simmer over medium-low heat for about 10 minutes.
9. Taste and add salt and pepper or fish sauce to suite your taste.
10. Add the bell peppers and cook for a couple more minutes. Remove from heat and transfer to a serving bowl.
11. Serve with rice and enjoy!

IMAGE: filipinochow.com

Also try: Easy Pork Giniling Recipe

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INGREDIENTS:

• 2 eggplants, cut in half
• ½ kg  ground beef
• 3 cloves of garlic, chopped
• 1 cup of drained diced tomatoes
• ½ onion, chopped
• 1 cup of grated cheddar cheese
• 1 chopped green onion, for garnish

HOW TO COOK:

1. Preheat the oven to 400 F or 200 C.
2. Using a spoon, remove the flesh from the eggplant, leaving about half an inch from the skin.
3. Place the eggplant shells on a baking tray lined with aluminum foil.
4. Chop the removed flesh into smaller pieces.
5. Add some oil to a preheated pan.
6. Put the onion, garlic, and eggplant flesh in.
7. Saute over medium high heat for 2 or 3 minutes or until the eggplant is tender.
8. Put the ground beef in and stir and fry until browned.
9. Spoon the mixture into the eggplant shells and sprinkle the tomatoes over the top.
10. Bake them in the oven for 15 minutes.
11. Remove from the oven and sprinkle the cheese over the top.
12. Place them back in the oven for an additional 5 minutes or until the cheese melts.
13. Garnish them with some chopped green onions. Serve and enjoy!

IMAGE: vegkitchen.com

Also try: Stuffed Pork Bell Pepper

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INGREDIENTS:

• 12 pcs (about 4 lbs) beef or veal marrow bones, center cut and 3 inches long
• Kosher Salt
• 1 pc baguette, sliced into 1/2 inch pieces and toasted (side dish)
• Chopped parsley for garnish (optional)

HOW TO COOK:

1. Preheat the oven to 450 F or 230 C.
2. Put the bones, cut side up, on a sturdy baking sheet or cast-iron skillet.
3. Salt the bones liberally.
4. Cook for about 20 minutes or until marrow is soft and begins to separate a bit from the bone.
5. Serve warm alongside toasted baguette slices and garnish with chopped parsley. Enjoy!

IMAGE: empoweredsustenance.com

Also try: Sizzling Bulalo

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INGREDIENTS:

HOW TO MAKE:

For the Corned Beef Filling:

1. In a wide pan over medium heat, heat oil.  Add the onions and garlic and cook until softened (add diced potatoes if you like).
2. Add- in the corned beef and cook, breaking apart to pieces, for about 5 to 7 minutes or until heated through. Season with salt and pepper.
3. Remove from pan and allow to completely cool. Set aside.

For the Dough:

1. In a bowl of your stand mixer, combine water, and yeast. Let mixture sit for 10 minutes until it becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
3. Add the milk mixture and 2 cups of the flour to the yeast mixture. With the dough hook attachment, mix everything together on medium speed until incorporated.
4. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
5. On a lightly floured surface, turn over the dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
6. In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for about 1 to 1 1/2 hours or until double in size.
7. Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each portion with the palm of your hands to about 1/4 inch thick.
8. Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges of the dough over the filling and pinch the ends while twisting it slightly to seal.
9. Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-greased baking sheet with the seams side down.
10. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
11. Bake in a 350 F or 175 C oven for about 15 to 20 minutes or until golden brown. 
12. Remove from oven and serve hot. Enjoy!

IMAGE: boxed.ph

Also try: Healthy Malunggay Pandesal

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INGREDIENTS:

• 3 cups beef meat and ‘laman loob’, cut lengthwise
• 1 tbsp vegetable oil
• 1/4 cup onions, chopped
• 1 tbsp garlic, chopped
• 1/4 cup ginger, chopped
• 1/4 cup bell pepper, chopped
• 1 tbsp siling haba, chopped
• 1/4 cup black beans
• 1/4 cup cane vinegar
• 2 tbsp soy sauce
• 3 cups beef stock (reserved from boiled meat)
• 1 tbsp calamansi juice
• Black pepper
• Spring onions

HOW TO COOK:

1. In a pot, boil the beef with enough water to cover. Remove from the pot and reserve the stock.
2. In a clean pot or deep pan, pour and heat the vegetable oil.
3. Saute the garlic, onions, and ginger.
4. Add in the beef and cook.
5. Add in the black beans, siling haba, and bell pepper then continue cooking.
6. Add in the vinegar, soy sauce, and beef stock then allow to boil.
7. Add in the black pepper and calamansi juice.
8. Remove from heat and transfer to serving bowl. Garnish with spring onions. Enjoy!

IMAGE: candidcuisine.net

Also try: Chicken Halang-Halang

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INGREDIENTS:

• 35 pcs pita bread
• 2 kg sirloin beef, thinly cut
• 500 g onion rings
• 500 g tomato slices
• 500 g cucumber
• ¼ cup mustard
• 1 pint sour cream
• 1 pint yogurt
• 1 tsp salt
• 1 tsp crushed black peppercorn
• Hot sauce (optional)

HOW TO MAKE:

1. Season the skewered sirloin beef with salt, crushed peppercorn and mustard.
2. Roast the beef in the oven for 1 hour.
3. Transfer to a salamander until becomes brown.
4. Place the roast beef in pita bread and garnish with cucumber, tomato and onion.
5. Add- in the yogurt, sour cream, and hot sauce according to taste. Enjoy!

IMAGE: cookingtheglobe.com

Also try: Pinoy Beef Burrito

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INGREDIENTS:

• 500 g beef brisket, cut into cubes
• 1 cup carrot, peeled and cut round (about 1 inch thick)
• ½ tbsp cornstarch dissolved in ¼ cup water
• 3 cups water
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 4 pcs star anise
• 4 pcs cloves
• 2 pcs bay leaves
• ¼ tsp ground pepper
• 1 medium- sized onion, chopped
• 2 cloves garlic, minced
• Chopped spring onions (for garnish)
• 2 tbsp cooking oil

HOW TO COOK:

1. Pour and heat the cooking oil in a pot (with lid) over medium heat.
2. When the oil gets hot enough, saute the garlic and onion until slightly tender.
3. Add- in the chunks of beef and sear the meat in hot oil on all sides, for about 5 to 7 minutes.
4. Add- in the rest of the ingredients (except for the carrots, cornstarch ,and spring onions) and bring to a simmer.
5. Cover the pot with lid and turn the heat to low.
6. Let it cook for 40 to 50 minutes or until the meat becomes tender (add some water if beef is not yet tender at this point).
7. Add- in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick. Remove from heat.
8. Prepare steamed rice in bowls, top with braised beef, and garnish with some chopped spring onions. Enjoy!

IMAGE: angsarap.net

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INGREDIENTS:

For the Mashed Potatoes:

• 3 lbs potatoes, peeled and cut into large chunks
• 4 tbsp butter (at room temperature)
• 1/3 cup fresh milk
• Water
• 1 tbsp salt
• 1 cup parmesan cheese, grated or shredded
• Salt and ground black pepper, to taste

For the Meat Mixture:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 2 plum tomatoes, diced
• 1/2 large red bell pepper, diced
• 1 pc small carrot, diced
• 1/2 cup raisins
• 1/2 cup peas
• 4 tbsp light soy sauce
• 3 cloves garlic, chopped
• 1 pc medium onion, chopped
• Ground black pepper, to taste
• 2 tbsp olive oil

HOW TO COOK:

For the Mashed Potatoes:

1. In a large pot, place the potatoes and cover with enough cold water.
2. Add- in the 1 tbsp salt, heat, and bring to a boil.
3. Simmer for 30 minutes or until potatoes are tender.
4. Drain the potatoes and place them in a large bowl.
5. Mash with a potato masher until smooth.
6. Add the milk and butter and combine well using a wooden spoon.
7. You can mix the cheese in at this point (or you can just sprinkle it on top before baking).
8. Season with salt and pepper, to taste.

For the Meat Mixture:

1. Pour and heat the oil in a large frying pan or skillet.
2. Sauté the garlic and onion for about a minute.
3. Add the diced tomatoes and cook for 5 minutes or until the onions and tomatoes have softened.
4. Stir- in in the ground beef and pork.
5. Crumble with a fork to prevent clumping.
6. Season with soy sauce and black pepper and cook until the meat has turned brown.
7. Add- in the red bell pepper and carrots and then simmer covered for about 5-8 minutes or until the veggies have softened.
8. Uncover then stir in the raisins, raise the heat and cook for a further 3-5 minutes or until most of the liquid has evaporated.
9. Add- in the peas and cook for another couple of minutes.
10. Adjust the seasoning, if needed.

Assembly:

1. Preheat the oven to 350 F or 175 C.
2. Place the meat mixture on a 9 x 13 glass baking dish or a similar casserole dish.
3. Spoon the mashed potatoes over the meat and vegetables.
4. Bake in the oven for about 30 minutes or until the potatoes have lightly browned on top and the meat mixture is bubbling.
5. Serve from the baking dish. Enjoy!

IMAGE: manilaspoon.com

Also try: Buko Pie

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