Meilleur en Vaisselle

Beef Pares with Fried Rice: Pares de Carne de Res con Arroz Frito

In less than a dollar, you can have one of the most “must-haves” here in the Philippines! You can follow us on twitter @chefdeepdiaries for more information.

Pares de Carne de Res con Arroz Frito or known as “Beef Pares with Fried Rice”, is a Filipino street delicacy which originated from the term “Pares” which means “pairs” in English. Filipinos love sauces and soup that’s why this dish is seen everywhere in the streets of the Philippines! This dish is garnished more by different sauces and toppings you would like to explore, namely as onion chives, white onions, fried garlic toppings, hot sauce (tabasco), ketchups and a lot more.

Let’s take this to your kitchen!

Ingredients:

500g Beef sirloin (cut into cubes)
5 cloves of garlic
2pcs red onion chopped
10g salt
10g pepper
50g dark soy sauce
5pcs star anise
6tbsp sugar (washed)
5 cloves of garlic

Procedure:

Put all the main ingredients in the pot, and set aside cornstarch;
set the fire in medium heat for 40 minutes and check if the meat is softened;
if the beef is well done, you can put the cornstarch to attain thickened texture;
if you have rice leftovers you can use it for frying, however, if you don’t try to prepare steamed rice and cool it and use it as the fried rice or in Filipino “sinangag“;
put a pinch of salt and pepper is good for the fried rice to taste;
- For the toppings, you can put calamansi / lemon, chopped onion chives, garlic flakes and chili oil and a little ketchup

Serve the Beef Pares with fried rice or noodles! *Trivia: Some Filipino restaurants also offer the option to serve the dish with an accompaniment of noodles instead of rice.

Chef D’s Tip: Depending in on your taste buds, you can add soy sauce and sugar.
You can try to explore, and don’t be afraid!

Latest Posts

Ampalaya Con Carne

“From the family of *“Cucurbitaceae”* with the scientific name of “*Momordica Charantia”*, the **Filipino Ampalaya** is one of the best vegetable in the Philippines.”

Why eat Ampalaya?

If you have diabetes one of the most recommended treatment is to lower down and maintain your blood levels, and as we move forward to the #newnormal eating Sautéed Bitter gourd or Ampalaya Con Carne can make sure that you’ll have a healthy and sumptuous lunch.
We need antioxidants to keep our body healthy and Vitamin C is one of the contents of bitter gourd that can help you boost your immune system as we fight pandemic nowadays.
Virus and bad bacteria are everywhere so we need to immune boosters which are found in this awe – inspiring recipe!

Let’s start!

Ingredients:

A piece of Bitter Gourd;
200g ground beef;
3 Tbsp. of cornstarch (dilute in water);
2g of pepper;
1/4 tsp of salt;
a piece of onion and 2 cloves of garlic;
2 Tbsp. of soy sauce;
and a teaspoon of sugar.

Plus 1/2 cup of water
and 2TBSP of oil

Procedures:

Heat oil in pan;
sauté garlic and onions until brown;
with a low fire put the ground beef until
cooked;
put sliced AMPALAYA, don’t stir very often to avoid bitterness in taste;
season with salt and pepper;
add soy sauce and water;
simmer until cooked;
after, you can already put sugar and
the diluted cornstarch;
simmer for 2 minutes and serve!

Chef D’s Tip: Ampalaya Con Carne is best served with rice! Avoid stirring very often to avoid the taste of bitterness. Don’t be afraid to explore and improve this recipe!

Tomato Garlic Prawns: A Chinese Provincial Cuisine

Originally coming from the independent city of Hong Kong, Lee Kum Kee created the sauce which inspired Chef D to produce a Chinese cuisine that will surely suit your taste of seafood with a Chinese touch. Prawns are considered as one of lucky foods and Feng Shui. If you are feeling lucky today, try and follow! Everything you need is here!

Ingredients:

300g of shrimp
70g of Lee Kum Kee Sauce for Tomato Garlic Sauce
20g of minced garlic

Procedure

Pre – Heat Pan with medium fire;
Put 3 tbps of oil;
Sautee garlic just until golden brown;
Add trimmed shrimp,
and stir well quickly until heated through.
Add Lee Kum Kee Sauce wait until the sauce is ready. (Approx. 3-5 minutes)
Serve while hot

Chef D’s Tip: “You can work on how you like sauce to add personal touch”

“Puto”: The Twisted Delicacy

“PUTO” or Steamed White Cake is a Filipino Snack which is can be compared into “Baozi” of Chinese Countries. If you experience being here in the Philippines, you would here peddlers shouting “puto” every morning. It’s best with Filipino Noodles like “malabon” and “palabok”. So if you wanted a taste of Filipino Snack in you table, let’s bring it up to you!

Puto with Cheese

1 pack of White King Puto Mix 200g
1 cups water
1/2 cup granulated sugar
5 tbsp cooking oil
1/2 tsp of salt
5 tbsp of condensed milk
CHEESE

Yielding: 20 pcs PUTO for 200g of mixture

Procedure:

1. Boil water in a steamer; 2. Combine White King Puto and sugar in a bowl. Gradually add water and mix until well blended.
Add in the oil and continue mixing until the batter becomes smooth. Pour batter into molds, about
3/4 full.
3. Steam for 10 minutes and add cheese;
Steamed for another 5 minutes.

Puto de Leche

1 pack of White King Puto Mix 200g
1 cups water
1/2 cup granulated sugar
5 tbsp cooking oil
1/2 tsp of salt
5 tbsp of condensed milk

For the flan:
4 eggs yolks
Condensed milk (370g)
2tsps of lemon

Yielding: 25 pcs PUTO for 200g of mixture

1.Put the 1/2 flan batter into the mold;
2.Steamed for 15 mins and check if it’s no longer a liquid mainly a jelly like structure then it’s ready.
3. Combine White King Puto and sugar in a bowl. Gradually add water and mix until well blended.
4. Add in the oil and continue mixing until the batter becomes smooth.
5. Pour batter into molds, about 3/4 full. Steam for 15 minutes.

Chef D’s tip: You can follow the steps and create your own PUTO – Baozi, the filling inside is up to you!

“ADOBO”: The Philippine Cuisine

Filipino people always make sure that their dish is tasty, with a match of steamed rice, because of a thrifty culture, these people always see to it that they have a dish that’s both affordable and fine. So, for this blog I wanted to share my own recipe of “Adobo”.

Adobo or Adobar is a Spanish term which means “marinated”. It was originated in Portugal; it is also rich in spices, it could be saucy or marinated. Latin America adopted the same dish which named “Braised Pork in Vinegar and Soy Sauce.

Ingredients:

3 pcs Sliced potato
Pork Shoulder 500kg
pepper 1 tsp
3 cloves of garlic
1 piece of onion
Oil 15 grams
water 1 1/2 cup
Soy Sauce 100g
Vinegar 30g
3 leaves of Bay
Sugar 3 tbsp

Procedure:

In a pre- heated pan, pour oil;
Sautee’ the garlic and onions;
Put the potatoes and wait until golden brown.
Put the pork and sautee’ for 2 minutes and set the heat high;
Flavor it with salt, pepper and bay leaves
Pour the cup of water, wait until boiled;
Pour the soy sauce and vinegar, pour sugar;
simmer until meat and potatoes are tendered.

(To attain the texture desired, simmer until the sauce turns to half and thickened, best served with steamed rice)

Chef D’s Tip: Adobo’s best taste depends on your taste, it could be “pinatuyo” or dried and/ or “masabaw” or saucy.

Sauteed Pork with Tomato Sauce

Ingredients:

500 grams of Pork Shoulder
3 cloves of garlic
1 piece of white onion
5 grams of pepper
10 grams of salt
10 grams of butter
300 grams of tomato sauce
1 cup of water

Cooking Procedures:

Step 1
In a pre – heated pan, put 10 grams butter;

Step 2:
Saute’ the minced onions, cook thoroughly;
Add minced garlic, cook until golden brown;

Step 3:
Add 500 grams of pork shoulder and tomato sauce, cooked for 10 seconds;

Step 4: (medium flammed)
Put 1 cup of water and simmer for 15 minutes;

Step 5: (Seasoning)

Add 5 grams of ground pepper; (add more if preferred)
Add 10 grams of salt and finally;

Step 6:
Boil until sauce turns into half, and thickened.

Chef D’s Tip: This cuisine is best with white steamed rice.

Our Humble Beginnings

The Start

“Na-reject ako ng isang sikat na school, kasi raw malayo yung course ko sa kinukuha kong mode of training” He said. And there, he remembered everything, when he was talking to me, Chef D said that he used his rejections and failures to create the fire of passion inside of him which became his dream and that is COOKING.

“Malakas kasi akong kumain nung bata pa ako, kakakain ko lang kakain na naman ako” In English, he said, how much he was loving the food, he finished a meal, and then there he went, searching for another one. As I knew him, he was not the typical person who loves to go to school, he even cut classes you know, but that not made him an irresponsible person.

He was the eldest among 5 siblings, and he was the one assigned to look after his sister and his brother when they went to Manila, he prepares everything inside their humble home, from the rice to the viand, to the bed and he even do the budgeting. He was young, but he had a lot on his shoulders.

His Career

Chef D started his career in a small call center in Rizal, in which he realized he is not for an office based career, so he said farewell and continued to explore his passion; left with no choice he tried his luck and applied in his favorite Filipino fast food chain, guess what, he stayed there for a number of months. After realizations, challenges and problems, he pursued his career with a firing passion in his heart.

Chef D did not finish his studies, that’s why he is considering that skills are far more than academics, and as he develop his adventure for passion and food, Meilleur en Vaisselle will be his way to show that love and passion are enough to reach your dreams and Culinary Arts is something that comes from his heart and his soul.