Sweet. Salty. Savory. Smoky.
Truly #KaninWorthy
#porkbelly #hamonado #slowcooked
Mechadong Baka | Beef Mechado
Mechadong Baka na Walang Mitsa
Mechado is a classic Filipino dish that is a tomato-based beef stew. The term mechado describes from the technique of incorporating pork fat into lean (and often cheaper) cuts of meat in order to add flavor and maintain moisture throughout the long cooking process.
Back in the day, the price tag of beef cuts were influenced by the amount of "marbling" or intra-muscular fats. The more marbling the cut or part has, the higher price it's price tag.
For most people, the lean cuts of beef were much more affordable, but the flavor and texture of the resulting dish is significantly sacrificed. In order to get around this dilemma, strips of pork fat would be inserted into chunks or logs of lean beef cuts, which would allow it to acquire flavor and succulence as it slowly cooks for several hours.
The process of adding pork fat into the meat is referred to as larding, and it resembles that of a candle's wick or "mitsa" and thus the name "mitsa-do" or mechado as it is now known today.
For today, we will be cooking a more contemporary style of mechado, one that doesn't necessitate the use of pork fat since the specific part that we will be using has both fat and some connective tissues, which will help provide flavor and moisture to our dish.
Here, I made use of a combination of kenchi, rib-eye, and some leaner areas from the camto (belly area)
The combination of these cuts of beef wil give you a superb symphony of sumptuous meat, flavorful fat, and melt-in-your-mouth collagen.
***Note(s):
Here in our place in Cavite, mechado is almost always cooked with beef liver. I am not aware of any other place that does this, but please send a comment down below if this is something you have tried before.
With the cooking process, I recommend low and slow cooking if you have the time as this tends to extract the most amount of flavor from the meat, aromatics, and other ingredients in your dish. This will also help you to achieve that "oily" or
Basta dahan-dahan lang, makakarating din tayo...π₯°π
#lowandslow #mechado
Squid in Olive Oil & Garlic
Squid in Olive Oil & Garlic
I was able to purchase super fresh squids and so I thought about preparing a quick and easy dish that will really highlight the freshness and natural flavors of the squid.
And so here is a simple sauteed squid in garlic and olive oil. Just a handful of ingredients, basic seasonings, and proper cooking technique so that you"ll get a squid dish that's satisfyingly flavorful and tender, you"ll almost forget how easy it is to prepare.
When cooking squid, there are two ways to cook it so that you get it tender and not tough and rubbery:
1.) cook it quick, ranging for a few seconds to a couple of minutes depending on the size of the squid and the cooking technique used.
2.) cook it low & slow, or simmer it gently until the desired tenderness or texture has been achieved.
***There is NO middle ground. Squid cooked anywhere in between will end up becoming tough and rubbery. π
On this dish, I chose to cook it low & slow so that I also get to infuse the flavors of the aromatics into the squid, further enhancing it's natural flavors.
It is important to note that since this is a very simple dish with few ingredients, the quality of your finshed product will rely heavily on the freshness and quality of the squid.
Here are your checklist for fresh squid:
-firm and plump flesh
-shiny and smooth skin
-bright, clear, and shiny eyes
-has mild aroma of the sea (or no smell at all)
-movement of skin pigmentation
Since we are working with really fresh squid, washing it is not necessary, and the only parts that I removed from the squid are the "plastic-like" structure and its beak. Washing fresh squid (especially it's inside) will just dilute its natural flavors and you"ll end up with a watery mess while you're cooking it.
For the oil, ideally we are looking to use two type of olive oil, one "pomace" variant for sauteing and another "extra virgin" variant for finishing. Of course this is if you have both types.
As for this recipe, I just used
The beginnings of a good stew/braise, where the foundations of flavor are made..
#seared #braised #stewed #lowandslow
Slow-cooked Lengua in Sh*take Mushroom Sauce
Slow-cooked Lengua in Sh*take Mushroom Sauce
Lengua in Mushroom Sauce is a luxurious dish made with tender ox tongue cooked in a creamy, savory mushroom sauce. This dish is a staple at special occasions in Filipino households due to its rich flavors and melt-in-your-mouth texture.
Ingredients:
For Tongue Stock:
-beef tongue (3 pcs, approximately 2 kilos)
-1 large white onion, quartered
-2 stalks celery, quartered
-5 cloves garlic
-whole peppercorns
-water, as needed
To Make Lengua:
-tenderized beef tongue, sliced
-sh*take mushrooms (I used dried mushrooms, rehydrated, then reserved the water)
-1 large white onion, minced
-1 head garlic, minced
-3 tbsp all-purpose flour
-3 tbsp butter
-beef tongue stock, as needed
-mushroom water (from rehydrating dried mushrooms)
-1 can condensed mushroom soup
-salt
-pepper
-worcestershire sauce
-liquid seasoning
-1/2 of beef broth cube, optional
-1/4 to 1/2 cup all-purpose cream (room temperature)
Procedure:
1.) Parboil the tpngue by bringing water in a pot to a boil. Add the tongue and allow to boil for about 15 mins. Discard the water, then wash the tongue in running water. You may choose to repeat this process a 2nd time.
2.) Place clean water in a pot. Place parboiled beef tongue. Add onion, garlic, celery, and pepper.
3.) Bring water to a boil. Once boiling, immediately lower flame to lowest setting, and allow liquid to simmer. Remove any scum that rises to the surface. Simmer, about 2 hours or more, until tongue is fork tender or can be pierced easily with a fork or knife. Do not overcook. The liquid used to simmer the tongue will be your stock and will become the sauce/gravy.
4.) Allow the tongue to cool, just enough to be handled comfortably. Remove the outer skin of the tongue, as well as any small bones, fat & gristle, and lymph nodes.
5.) Slice the tongue as per your preference and set aside.
6.) In a preheated pan with oil, sear the sliced tongue until browned on the outside. Do this in batches if necessa
Masarap na lechon sa Amaya, Tanza, Cavite tuwing Sunday!
β’ Fresh and hot
β’ Simpleng simple, nothing fancy, classic ang timpla, kaya ung natural na lasa ng nilitson na baboy ang malalasahan mo, just how I remember ung mga lechon npong araw
β’ Maganda pagkakaluto, inside and out, malutong ang balat, moist and juicy inside
β’ Good balance ng laman and crispy balat in every order
β’ May kasamang "pebre" na classic at balanced din ang lasa, just like it was back in the day. Pero sa totoo lang, kahit walang pebre ay masarap at malinamnam na yung lechon, you just want a little bit of it siguro to enhance ung lasa, but goods na goods na kahit wala!
Open sila maaga pa lang, parang mga 7 or 8am ata andyan na sila, tapat ng Amaya Elementary School, then until maubos ang tinda, which is hindi na naabot ng tanghali.
Good stuff 'to!! πππ
#lechonbaboy #lechon
What do you add to your spaghetti sauce to make it extra special?
#spaghettisauce #pinoystyle #spaghetti
Ano pa ang hinihintay mo? π€
#menudo #LowAndSlow
