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How to Make Beef Soft Tacos

Soft tacos are definitely a winner, as far as I am concerned. The best soft taco that I had was the Taco Asada. Instead of using ground meat, carne asada or seasoned grilled steak is employed.

This recipe is pretty much similar to Taco Asada; the only difference is the method applied in cooking the steak. Instead of grilling, I fried the steak in olive oil. I selected this method because I want the meat to quickly absorb the marinade. I did that by chopping the steak before marinating – grilling chopped steak would be quite a challenge.

Ingredients:

2 lbs flank or skirt steak, chopped into small pieces

1 onion (yellow or white), chopped

1/2 cup fresh cilantro, chopped

1 lime, juiced

1 package corn tortillas

1 cup cheese, grated

4 tablespoons olive oil

Marinade:

4 cloves garlic, minced

2 pieces lime, juiced

4 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon paprika

2 tablespoons white vinegar

5 tablespoons soy sauce

Salsa:

1 onion (yellow or white), halved

4 cloves garlic, peeled

2 pieces large tomatoes, quartered

2 pieces jalapeno peppers

Salt and pepper to taste

Procedure:

1. Combine all the marinade ingredients in a large mixing bowl then mix together.

2. Put-in the chopped steak and mix with the marinade. Marinate for at least 3 hours.

3. Make the salsa.
3.1. Grill the salsa ingredients until the color turns light to medium brown.
3.2. Remove the ingredients from the grill and set aside until the temperature goes down.
3.3. Liquefy the salsa ingredients using a blender or food processor then set aside.

4. Combine chopped cilantro, lime juice and sliced onion in a bowl then mix. Set aside. This will be the topping.

5. Heat a skillet or frying pan then pour-in 4 tablespoons of olive oil.

6. Put-in the marinated steak and fry until color turns brown while the texture remains tender. Note: While doing this process, the juices and marinade absorbed by the steak may come out. This is normal; all you need to do is to wait until the liquids evaporate. Stir once in a while until the liquid is gone and the steaks are fried.

7. Turn off heat and transfer the cooked steak in a plate.

8. Wrap the tortillas in paper towel and microwave for a minute.

9. Place the tortillas in a plate then arrange the cooked steak over it.

10. Top with the mixture of cilantro, onion, and lime juice. Spoon-in some salsa and sprinkle your favorite cheese.

11. Serve. Share and enjoy!

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How to Make Sushi Summer Roll

Sushi summer rolls make a delectable appetizer. This can also be enjoyed as a light lunch or dinner.

This healthy recipe is a crossover between the Japanese sushi and the Vietnamese summer roll. Imagine combining two of the best fresh recipes around – truly magnificent.

This is a recipe involving rice paper or tapioca paper. For those of you who are not familiar with this ingredient, rice paper or tapioca paper are the same. These are translucent edible sheets made from rice flour and tapioca flour. On its regular form, the texture of this wrapper can be compared to a thin cardboard. However, rice paper becomes softer and easier to handle when soaked in warm water.

Ingredients:

4 pieces tapioca or rice paper

1 piece avocado, sliced lengthwise

1 piece cucumber, sliced into long thin strips

1 piece medium sized carrots, sliced into long thin strips

4 leaf lettuce, cleaned

8 pieces large shrimps, cooked and butterfly sliced

4 pieces imitation crabmeat

2 cups warm water

Procedure:

1. Pour the water in a big bowl and soak the tapioca paper until it softens.

2. Remove the softened tapioca paper and place on a kitchen towel and let it rest for half a minute.

3. Align two shrimps in the middle of the softened tapioca paper. The outer part of the shrimp should be facing down.

4. Arrange a leaf of lettuce on top the shrimp then top with slices of avocado, carrots, cucumber, and imitation crabmeat.

5. Press down the filling using your fingers then fold the bottom end of the tapioca paper over the top of the filling. Roll halfway.

6. Fold the edges of the tapioca paper inwards and continue rolling until the fillings are secured. Folding the ends will close both edges ensuring that the fillings are securely wrapped.

7. If desired, slice each roll in the middle then transfer to a serving plate.

8. Serve with your favorite dip. Share and enjoy!

Note: As an appetizer, this recipe is good for 4 persons.

 

 

How to cook SINUGLAW

Sinuglaw

Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.

Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for.

Ingredients:

1 lb Inihaw na liempo (grilled pork belly), chopped

1 lb fresh tuna meat, cubed

2 cups cucumber, seeded and thinly sliced

1 1/4 cup vinegar (cane, white, or coconut vinegar)

1 medium sized red onion, sliced

2 tablespoons ginger, julienned

4 pieces finger chilies, sliced

1 piece lemon

4 to 6 pieces Thai or Bird’s eye chili, chopped

1 teaspoon salt

Cooking procedure:

1. Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.

2. Using a spoon of fork, press the tuna meat lightly.

3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.

4. Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.

5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).

6. Transfer to a serving plate then serve.

7. Share and enjoy!

How to start a bakery business (a video series from Go Negosyo)

How to start a bakery business (a video series from Go Negosyo)

Setting up a bakery is a profitable business. Ric Pinca, executive director of the Philippine Association of Flour Millers (Pafmil), agrees that indeed “baking is a rewarding and profitable business.” “Bread is the country's second staple and everyone eats bread. Though consumed mainly as breakfast and snack fare, bread is also taken at lunch, usually as burgers and even dinner time. Bread is a convenience type of food. You don’t have to sit and have a formal dinner just to eat bread. In fast food shops, you may get your bread right at the counter and you even dont have to call a waiter to serve you.”

Below is a video series of bakery business courtesy of Go Negosyo: