Bistek ni Kikay

Bistek is the Pinoy version of Beef Steak.  And here is my own version.





Ingredients:
½ kilo Beef Sirloin (thinly sliced/tapa slice)
2 pcs. White Onion (cut into rings)
5 tbs. Soy Sauce
1 tbs. Oyster Sauce
1 tbs. Worcestershire Sauce
½  tbs. Calamansi/Lemon Extract
1 tsp. Brown Sugar
Pinch of Powdered Black Pepper
1 ½ cups Water


5 tbs. Canola Oil

Procedure:

1. In a mixing bowl combine soy sauce, oyster sauce, Worcestershire sauce, calamansi, sugar & blackpepper.  Mix thoroughly until sugar is dissolved.
2. Marinate beef for an hour.
3. Transfer beef in pressure cooker with its marinade sauce and add water.
4. Let it boil and close cooker.  Pressure cook it for 5 minutes.
5. Remove beef and set aside sauce.
6. Heat oil in a frying pan and toss fry the beef.  (Do not put beef all together in the pan.)
7. Set aside beef.
8. Using the same oil and pan, pour sauce and onion rings.
9. Simmer for 1 minute then add beef and stir.
10. Serve while hot.

Makes 3-4 servings.

Tip: do not overcook beef in pressure cooker for it might dry up and burn.

Chicken Mami

 

Though it’s already summer, the weather seems to bring cold breeze from time to time.  And sometimes we want to eat something yummy and hot.  Chicken Mami is perfect for this kind of weather.

Ingredients:

½ kg Chicken Breast
½ kg Fresh Miki (thin round noodles)
1 pc Medium Onion (minced)
2 tbs Garlic (minced & roasted)
2 pc Boiled Eggs (sliced)
1 cup Chicharon Baboy (crashed)
1 pc Knorr Chicken Cube
2 tbs cooking oil
5 liters water
1.5 liters Chicken Stock
Spring Onions (minced)
Fish Sauce (patis)
Powdered Blackpepper

Procedures:
A.  Preparing the chicken

1. Boil chicken in 2.5 liters of water until cook. Remove bubbles when boiling.
2. Remove chicken from stock, cool down and set aside the stock.
3. Shred chicken into bite size and set aside.

B. Preparingthe noodles

Fresh noodles have poignant scent that needs to be lessened when serving, to do this follow these simple steps:

1. Wash noodles in top water.  Separate noodles carefully and drain.
2. Boil 2.5 liters water and blanch the noodles then drain.
3. Run top water unto noodles and drain.  Set aside.

C.  Preparing the soup

1. In a sauce pot, preheat oil and sauté onion.
2. Add chicken stock, chicken cube and bring to boil.
3. Season to taste w/ fish sauce and powdered blackpepper.

D.  How to serve

1. Arrange noodles(serving proportion) in a serving bowl.
2. Top it with chicken, spring onion, roasted garlic, boiled egg & chicharon.
3. Fill the bowl with hot soup.
    
4. Serve while hot.

Makes 4-5 servings

Tip:  Do not let the noodles stay too long in boiling water when blanching.  It will overcook the noodles.