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 Cook Stuffed Pepper

Stuffed Pepper is a baked vegetable and meat dish combined. Cooked ground meat is stuffed in bell peppers and baked until done. Although ground beef is the commonly used ingredient, you may use any ground meat that suits you.

In this recipe, I used ground chicken as a substitute for ground beef. I feel that using ground chicken will make this dish healthier and cut-off the calories.

Ingredients:

4 large bell peppers, top and seeds removed

1 lb ground chicken (ground beef and pork can also be used)

1 cup steamed white rice

1 medium tomato, chopped

1 teaspoon minced garlic

1 small onion, minced

1 tablespoon Worcestershire sauce

3 tablespoons extra virgin olive oil

8 ounces tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon ground black pepper

2 teaspoon salt

4 cups water

Procedure:

1. Pour water in a cooking pot and let boil.

2. Put-in the bell peppers and boil for 5 minutes. Turn off heat, drain water, and dry the bell peppers.

3. Combine tomato sauce and Italian seasoning then mix. Set aside.

4. Heat a pan and pour-in olive oil.

5. Sauté garlic, onion, and tomato.

6. Add ground chicken and cook for 3 to 5 minutes.

7. Put-in salt and ground black pepper then stir.

8. Add Worcestershire sauce and cook for a minute.

9. Put-in the steamed rice and cook for 3 minutes.

10. Add half of the tomato sauce and Italian seasoning mixture, stir, and simmer for 2 minutes. Turn off heat and let cool.

11. Preheat oven to 350 degrees Fahrenheit.

12. Stuff each bell pepper with the cooked mixture until almost full.

13. Top each bell pepper with remaining tomato sauce and Italian seasoning mixture.

14. Bake for 30 minutes.

15. Transfer to a serving plate then serve.

16. Share and enjoy!

How to Cook Chicken Teriyaki (GRILLED VERSION)

How to Cook Chicken Teriyaki

Chicken Teriyaki is a well known Japanese Chicken dish that is also a lunch staple in Japan. This dish has become very famous as evidenced by the different styles in making it.

Although this is a foreign dish, Filipinos learned to love and enjoy it. Currently, there are several restaurants in the Philippines serving their own versions of this dish.

This recipe is a grilled version of Chicken Teriyaki. I find it that a little smoky flavor helps make this dish taste better.

Ingredients:

1 lb chicken, chopped into serving pieces

2 tablespoons sake

5 tablespoons soy sauce

4 tablespoons mirin

2 tablespoons brown sugar

2 teaspoon sesame seeds, toasted (optional)

Procedure:

1. Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well.

2. Add the chicken and marinade for at least 1 hour.

3. Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside.

4. Heat a small saucepan and pour-in the remaining marinade. Add proportional amounts of soy sauce and sugar plus a little water if necessary. Let boil.

5. Simmer until the sauce thickens. Turn-off heat.

6. Place the chicken in a serving plate then top with Teriyaki Sauce. Garnish with sesame seeds, if desired.

7. Serve hot with steamed rice. Share and Enjoy!

Notes:

Sake is a Japanese wine made from fermented rice.
Mirin is a sweet Japanese rice wine intended for cooking.

 

Paksiw na Pata RECIPE

Paksiw na Pata

 

Paksiw na Pata is pork leg cooked in vinegar and soy sauce. Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. This is a very simple dish that has a great resemblance to the ever popular  Pork Adobo dish.

What I like about this dish other than its simplicity is the way the pork fat melts in my mouth. That is not an idiomatic expression, I really mean it. Imagine tenderizing the meat until it almost separates from the bone while the gelatin-like fat floats around the pan. When that very same fat reaches your mouth, it automatically melts having a texture similar to the filling of a bavarian donut. Just some precautions; this dish is not intended for those who have high cholesterol and high blood pressure.

Ingredients:

2 lbs Pork leg (pata), sliced crosswise

1 tsp garlic, crushed

½ cup soy sauce

3 tbsp vinegar

½ cup brown sugar

1 pack dried banana blossoms (about 100 grams), soaked in water

5 pieces dried bay leaves

1 tbsp whole pepper corn

Salt to taste

Cooking procedures:

 

1. Pour the water in a pot and bring to a boil

2. Add the whole pepper corn and dried bay leaves

3. Put-in the soy sauce and garlic then wait for the mixture to boil again

4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)

5. Add the vinegar and simmer for 10 minutes

6. Place the banana blossoms in and simmer for 5 to 7 minutes

7. Add the brown sugar and salt and simmer for 2 minutes

8. Serve hot. Share and Enjoy!

 

Adobong Kambing RECIPE

Adobong Kambing

Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.

This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.

Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.

As detailed in this post, boiling the meat with ginger and onions helps lessen the odor of goat meat. You may also soak the meat in vinegar before cooking

Ingredients:

1 lb goat meat, chopped

1/4 cup soy sauce

1/4 cup vinegar

5 pieces dried chilies (optional)

1 teaspoon crushed peppercorn

4 pieces dried bay leaves

4 cups water

1 medium sized onion, sliced

8 cloves garlic, crushed

3 tablespoons cooking oil

Cooking procedure:

1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.

2. Add the goat meat and simmer until the meat is tender.

3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.

4. Pour-in cooking oil in a wok or a frying pan then apply heat.

5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.

6. Add the goat meat and pan fry until the outer part turns light brown.

7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.

8. Add vinegar and let boil. Simmer for 5 to 7 minutes.

9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.

10. Turn off the heat and transfer to a serving plate.

11. Serve. Share and enjoy!

 

TRY THIS "Cheese Sticks"

Cheese Sticks

Cheese sticks are deep-fried snacks composed of sliced cheeses wrapped in spring roll wrapper. This is totally different from the cheese sticks that they have in North America wherein cheese (usually Mozzarella) is coated in a butter and deep-fried.

A great meryenda (mid-afternoon snack) for the kids and kid at heart, this snack is so easy to prepare and is a total budget friendly meal.

Ingredients:

7 ounces cheddar cheese , sliced in small individual pieces (I used pinoy cheese for this recipe)

30 pieces spring roll (lumpia) wrapper

1 cup cooking oil

Cooking procedure:

1. Wrap the cheese in spring roll wrapper

2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)

3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.

4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil  to drain.

5. Serve with mayonnaise and catsup dip. Share and enjoy!

 

10 Foods Proven to Boost Brain Power

Do you want to be smarter and more alert? How about having a clear mind and a healthier brain? I have good news for you; while studying hard and doing a lot of mental exercises might help, eating the right kinds of food can make your brain healthier and improve its functions.

Have you ever had mental blocks, especially during examinations or interviews? Sure, you know all the answers but you got so overwhelmed or stressed-out that you forgot or got confused during the time that you most needed it. In this scenario, mental clarity and a good memory is all you need. Don’t worry; there are specific foods that can help.

Aside from improving mental clarity and providing good memory, there are foods that make your brain healthier and lessen your chances of developing Alzheimer’s disease and rapid memory loss when you get older.

Here are the 10 foods that you need to improve your brain functions:

1. Fish

Our brain needs Omega-3 fatty acids. These fats help the cells in our central nervous system lubricated to function properly. In addition, Omega-3 reduces inflammation or swelling in the brain which is a key factor in brain disease. Fatty fish such as salmon, herring, and sardines are good sources of Omega-3.

2. Wholegrain foods

Forgetfulness and memory loss can be controlled if you eat lots of whole grain food. Cereals, whole wheat pasta, wheat bran, and wheat germ and other wholegrain foods contain vitamin B6, vitamin B12, and folic acid. These are essential vitamins that improve memory functions.

3. Tomatoes

Eating tomatoes protects your brain cells against damaging free radicals. Tomatoes contain a powerful anti-oxidant called lycopene. This acts as a layer of protection and can also prevent dementia and Alzheimer’s disease.

4. Dark Leafy Green Vegetables

Another good source of folic acids are vegetables such as spinach, bok choy, collard, kale, and mustard greens are just some examples. Folic acid is responsible in preventing dementia and cognitive decline. It also helps avoid Alzheimer’s disease.

5. Eggs

Who says eggs are not healthy? Our brain needs choline for proper development and better memory functions – it can be found in eggs.
Aside from choline, proteins and other essential minerals that help our brain function properly are all in that oval thing. Tired of boiled eggs? Maybe some of our egg recipes might interest you.

6. Berries

Would it make you berry happy if you knew that your favorite berries can improve short term memory? Smile because they do. Aside for improving short-term memory, berries are good sources of anti-oxidants which protect brain cells from free radicals and lessen the occurrence of brain disease. Trying our fruit salad recipe is a bad idea, after all.

7. Broccoli

Vitamik K or ketamine is said to improve brain cells and prevent Alzheimer’s disease. Broccoli contains enough ketamine needed to better the condition of your brain and avoid brain diseases. Aside from that, beef with broccoli tastes good too.

8. Pumpkin Seeds

Did you know that pumpkin seeds (or butong pakwan) are rich in Zinc? This mineral is known to enhance memory and thinking skills. A handful of pumpkin seeds provide the recommended daily zinc allowance.

9. Nuts

Going nuts is not too bad at all if you’ll just eat them. Nuts are known to develop memory because they are rich in vitamin E.

10. Dark Chocolate

This high blood pressure maintenance is also good for the brain if taken in moderation. Dark chocolate’s caffeine content helps improve focus and concentration which can make you more productive. This reminds me of the positive health effects of coffee article that I’ve written a few month back.

Do you have other food or food groups in mind? Let us hear from you, your comments are always welcome.

HOW TO COOK "CHICKEN INASAL"

Chicken Inasal

Chicken Inasal is a grilled chicken dish and one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done. Sounds like a simple grilled chicken recipe, isn’t it? Well, it might sound like one; however, the special marinade and basting sauce makes this Ilonggo version of the grilled chicken extra special.

Ingredients:

2 lbs chicken cut into serving pieces

Marinade:

2 tablespoons ginger, minced

2 tablespoons garlic, minced

3/4 cup lemongrass, chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup lemon soda (softdrink)

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

Cooking procedure:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

4. Grill the chicken while basting generous amount of the margarine mixture.

5. Transfer the grilled chicken to a serving plate.

6. Serve with sinamak. Share and enjoy!

 

Homemade Tahô

Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago).

What we have here is a homemade version of this popular Filipino street food. Instead of processing soy beans, we will make use of extra soft tofu or soft silken tofu which is readily available in most major supermarkets. We will also be needing tapioca pearls and brown sugar to complete our list.

Ingredients:

22 ounces extra soft tofu

1 ¼ cup brown sugar

½ cup uncooked tapioca pearls

4 ½ cups water

Procedure:

1. Pour 4 cups of water in a cooking pot and bring to a boil.

2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.

3. Add ¼ cup brown sugar and mix well.

4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. Set aside.

5. Heat a saucepan then pour-in ½ cup of water.

6. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.

7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.

8. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

9. Serve warm. Share and Enjoy!

 

 

Betamax (Grilled chicken blood)

 Betamax (Grilled chicken blood)

You might think that this is your ordinary Betamax®, but it is not. It’s actually a street slang for grilled chicken blood.

How can you grill something that is in liquid form? Most of you might be wondering how this happened, let me just give you a brief background on how this is done.

Chicken blood is extracted from the chicken in liquid form. When the blood is placed in an open container and cooled down a little, the texture becomes thicker and somewhat gelatinous. The “gelatinous” blood is scalded to have a more solid form then cut into rectangular pieces. The rectangular blood resembles the shape of a Betamax® tape and this is the reason why it was called such.

This is the cheapest merienda (afternoon snack) that we could have. Imagine a serving (3 pcs on a stick) would only cost us a Peso.

Grilled chicken blood has no taste at all, it’s not gamy or foul smelling as it may seem. It’s just like chewing something without any taste. The best way to compliment this is by dipping it in vinegar and chili mixture.

Sugar Cookies

I am proud to present to you this special recipe post on Sugar Cookies. This is a simple cookie recipe but what makes this special are the people involved in putting the pieces together – The kids.

Happy baking everyone!

Ingredients:

2  3/4 cup all-purpose flour

1 cup butter, softened

3/4 cups granulated white sugar

1 piece raw egg

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

Cooking procedure:

1. Pre-heat oven to 350 degrees Fahrenheit

2. Combine flour, baking soda, and salt in a mixing bowl then mix together. Set aside.

3. Cream butter for a minute using an electric mixer then add sugar and continue creaming for another minute.

4. Add egg and vanilla extract then continue mixing in low speed until all ingredients are well incorporated.

5. Gradually beat-in the flour mixture and mix (in low speed) for 2 minutes.

6. Scoop about 1 to 2 tablespoons of the mixture and roll them into balls.

7. Arrange in a backing tray lined with parchment or wax paper.

8. Bake for 14 to 16 minutes.

9. Let cool using a wire rack then decorate, if desired.

10. Serve. Share and enjoy!

 

How to Make Tofu in Black Bean Sauce

Tofu in Black Bean Sauce is an easy flavorful Asian tofu dish. This recipe is so simple and quick – it just took less than 20 minutes to complete and serve this dish.

Since tofu is the main ingredient of this dish, it is better to ensure to use the right kind of tofu. I used firm tofu for this recipe. Firm tofu is different from the extra firm tofu which is usually used for tokwa’t baboy. Unlike extra firm tofu, firm tofu does not get crispy right away when fried; it is the ideal texture needed for this dish. As for the salted black beans, make sure that you rinse them first before cooking to decrease the salinity. Placing salted black beans without rinsing will make this dish too salty.

This dish is best for vegetarians and for those who want to get away from meat once in a while.

Ingredients:

1 lb firm fried tofu, cubed (it should be crisp outside but soft inside)

1/3 cup vegetable stock (chicken or beef stock can also be used)

2 teaspoons cooking rice wine

1 teaspoon sesame oil

3 teaspoons soy sauce

2 cloves garlic, minced

2 teaspoons cornstarch

1 thumb ginger, minced

2 tablespoons salted black beans (tausi), rinsed and chopped

6 green onions (or leeks), sliced in 2 inch length

1/2 cup red bell pepper, diced

2 cups bok choy, chopped

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons cooking oil

Procedure:

1. In a bowl, combine vegetable stock, cornstarch, sesame oil, cooking rice wine, soy sauce, salt, and ground black pepper. Stir until everything is well incorporated and set aside.

2. Heat a pan and pour-in cooking oil.

3. When the oil is hot enough, sauté the garlic and ginger.

4. Add the black beans and cook for a minute.

5. Add the red bell pepper and cook for another minute.

6. Put-in the fried tofu and cook for 2 minutes.

7. Add the green onion and bok choy and cook for 2 minutes more.

8. Pour-in the sauce mixture and cook until the texture becomes thick.

9. Transfer to a serving bowl and serve.

10. Share and Enjoy!

 

HOW TO COOK "Almondigas"

HOW TO COOK "ALMONDIGAS"

Almondigas is a soup dish that has two main ingredients: meatballs and patola (this is also known as loofa of Chinese okra). Similar to Spanish dish called Albondigas.

Ingredients:

1 lb ground pork

1 medium sized patola (loofa or Chinese Okra), sliced

4 ounces misua

1 small onion, minced

6 cloves garlic, crushed

3 tablespoons fish sauce

1 piece raw egg

1 piece beef cube

1/8 cup all-purpose flour

1 teaspoon Salt

1/2 teaspoon ground black pepper

5 cups water

3 tablespoons cooking oil

Cooking procedure:

1. In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour. Mix thoroughly until all the ingredients are well incorporated. Set aside.

2. Heat a cooking pot and pour-in oil.

3. When the oil is hot enough, sauté the garlic and remaining onions.

4. Add the beef cube and fish sauce and cook for a minute.

5. Pour-in water and let boil.

6. Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the boiling one after the other. Cook for 10 minutes.

7. Add the patola (loofa) and cook for 2 to 3 minutes.

8. Put-in the misua and cook for 1 to 2 minutes while gently stirring.

9. Turn off heat and transfer to a serving bowl.

10. Serve hot. Share and enjoy!