Machoyrap

Another Machoyrap dish this weekend! Indulge in the rich flavors of Filipino cuisine with this hearty Beef Mechado! Tender beef simmered in a tangy tomato sauce with potatoes, carrots, and bell peppers—a comforting dish that's perfect for any occasion. 🍲🇵🇭 #BeefMechado #FilipinoFood #ComfortFood #maCHOYrap #recipes Beef Mechado ala Machoyrap 1 kilo Beef (Brisket or Sirloin) Marinate: 1/4 cup calamansi juice 2 TBSP Soy sauce 2 TBSP Fish sauce 1 big whole onion or 2 medium size, white, diced 6 to 8 pcs ripe tomatoes, diced 1 pc beef cubes 1 medium green bell pepper, diced 1 and 1/2 cup tomato sauce 1 to 2 pcs Carrots, cut into Cubes 3 to 4 pcs Potatoes, cut into cubes Marinate beef for at least 30 min. Best if overnight. USING INSTANT POT: Set your instant pot to Saute mode, Medium heat. When pan is hot, add oil. Fry the potatoes and carrots . Set aside. Sear the beef until crust forms or until brown. Save the marinade for later. Fry all the beef and set aside. Using the same pan, saute onions until translucent. Add oil if needed. Add the tomatoes and saute for 2 to 3 minutes or until soft. Add the instant beef bouillion cubes and mix until disolved. Add the beef and the marinate. 2 to 3 tablespoon of water if needed. Saute for at least 8 to 10 minutes. Cover with the instant pot lid, make sure it is on sealing mode. Pressure cook and select Meat/Stew for 24 minutes. Once done, realese pressure to Vent. Set again the instant pot to Saute mode Low to medium heat. Stir a little then add carrots and potatoes. Stir and cover for 8 to 10 minutes. Once carrots and potatoes are fully cooked, add tomato sauce. Add salt and pepper to taste. Cook for 5 to 8 minutes and add bell pepper. WITHOUT INSTANT POT: Heat pot with medium heat. When pan is hot, add oil. Fry the potatoes and carrots . Set aside. WIth the same pot, Sear the beef until crust forms or until brown. Save the marinade for later. Fry all the beef and set aside. Using the same pot,

🍜✨Machoyrap's Easy Tom Yum Soup! 🔥🌿 Another add-on to your kitchen adventures is our foolproof recipe. This easy-to-cook Tom Yum Soup is packed with bold flavors that will warm your soul, perfect for busy days or cozy nights. Let's make cooking a breeze! Some ingredients can be found online. Links are provided below. 🌶️🍲 #EasyRecipes #TomYumDelight #SimpleCooking Ingredients: Dried Tom Yum set - buy it here https://shope.ee/6KhTmVECIy 2-3 tbsps Tom Yum paste - buy it here https://shope.ee/7pWHZHlomc 1 Liter water 200g shrimp 2 small Squid 1 Cup Shirataki Mushrooms (fresh or canned, remove the liquid) 8 to 10 pcs Cherry tomatoes 1 tsp Sugar, or to taste 2-3 tbsps Lime Juice, or to taste 2-3 stalks of Coriander 1 cup Coconut milk (we used canned) 250 grams egg noodles Boiled egg for topping Chili Garlic Oil (optional)(We used @phawks.co from California but you can use any good brand) Prepare 2 pots of boiling water. On the first pot, boil the noodles according to instructions then set aside. On the 2nd pot, boil the water then add tom yum paste and mix. Put salt or fish sauce to taste. Then add the dried tom yum mix. Let it boil. Add the cherry tomato. Add the squid and shrimp. Cook for a few minutes until the shrimp turns orange. Add coconut milk, salt, and sugar to taste. Assemble in a bowl, add noodles, soup, boiled egg, and coriander leaves on top. Squeeze with Lime Juice. Top with Chili Garlic Oil (Optional) #machoyrap #food #recipes

Holy Week Series: Part 2 BAKED BANGUS!🙏🐟 Embrace the spirit of the season with this soul-nourishing recipe. Succulent bangus fish, delicately seasoned and topped with creamy cheesy topping and lovingly baked to create a dish that's maCHOYrap and mabilis gawin. Perfect for observing Lent while savoring the rich flavors of Filipino cuisine. 🙏🐟 #HolyWeekRecipe #BakedBangus #LentenMeal ----------------- BAKED BANGUS 750g to 850g Boneless Bangus (Butterfly Cut) 1 and 1/4 cup Real Mayonnaise 1 and 1/2 cup minced garlic 1 tsp salt 1/2 tsp pepper 1 TBSP liquid seasoning Dried Rosemary Grated Cheese Preheat oven to 350F. Combine all ingredients except cheese. Top in Bangus and spread evenly. Grate cheese on top. Bake in a foil lined tray and bake for 20 to 30 minutes or until top is light brown.

🌿🐟✨ Holy Week Treat: Beer-Battered Fish Tacos! 🌮🎣 Let's keep it simple this Holy Week with this crispy beer-battered fish tacos. With every bite, savor the goodness and reflect on the blessings of the season. Join us in this humble yet flavorful celebration of faith and food. Dive in and taste this maCHOYrap Tacos! Have a blessed Holy Week! Beer-Battered Fish Tacos Crema: 1 cups all purpose cream (1 pack) 1/8 cup fresh milk with 1 tsp vinegar 1 tbsp lime juice 1/4 tsp salt Salsa: 1 medium onion 1 fresh mango 1/2 small lettuce or cabbage 2-3 pcs ripe tomatoes cilantro Juice of 1/2 lime salt and pepper to taste Beer-battered Fish: 1 kilo Fish Fillet (White Fish) -- we used Alaskan Pollock 1 cup all purpose flour 1/2 tsp salt 1/4 tsp cayenne pepper 1 tsp garlic powder 1 tsp paprika 1 large egg 1 cup Beer - (I used Pale Pilsen) Season the Fish. Add salt and pepper to both sides of your white fish of choice and set aside for later. Make the Salsa. Combine ingredients together and set aside. Make the Crema: Combine ingredients and set aside. Refrigerate if possible. Prepare the Batter. Place the flour, salt, spices, egg, and beer in a bowl and mix. Make sure that there are no lumps remaining! Refrigerate if not used (Best used if cold) Fry. Add the frying oil to a large skillet and heat to 350 degrees F. Dip the fish into the batter and allow any excess to drip off. Drop the beer battered fish into the oil and fry on both sides. It shouldn’t take much longer than 5 minutes. Place the fish on a paper towel-lined plate to drain, then repeat with all of the fish. Warm the Tortillas & Assemble the tacos. Warming tortillas is optional if you want soft tacos, you can skip this step. Once they’re warm (or not, whatever you decide) add the fried fish, salsa, crema, condiments of your choice before serving, and enjoy this MaCHOYrap dish! #maCHOYrap #FishTacos #holyweekrecipes #LentenSeason #HolyWeek

🎉🍰 Stirring up some BIRTHDAY magic in the kitchen! Join me as I bake my own birthday cake, adding a dash of macho and a sprinkle of sarap equals MaCHOYrap --- because real men bake their own cakes! Lucky to have my pastry chef wifey as my guide! Try this! MaCHOYrap to! 🎂🎈#DIYBaking #maCHOYrap #cakerecipe #recipes ------ EASY VANILLA CAKE 455 grams all-purpose flour 455 grams white sugar 1 teaspoon salt 1 teaspoon baking soda ½ teaspoon baking powder 3 large eggs 145 grams vegetable oil 270 g fresh milk + 20 grams vinegar 115 g melted unsalted butter melted 2 teaspoons vanilla extract Preheat oven to 330F. Prepare your pans and grease and line 2pcs 8in cake pans. Combine the dry ingredients and mix well. Set aside. In another bowl, whisk eggs until well combined. Add the butter, oil and vanilla to the milk and vinegar mixture. Add the eggs and mixed until well combine. Mix the dry and wet ingredients together. Mix until no lumps and consistency is like pancake batter. Do not over mix. Pour into prepared pans and bake for 40 to 55 minutes or until no wet batter when toothpick test is done. Let it cool for 10 minutes then transfer to cooling rack and cool before frosting. SWISS MERINGUE BUTTERCREAM: 170 grams white sugar 120 grams eggwhite 400 grams butter, cut into cubes Combine eggwhites and sugar in a bowl and heat over pot of simmering water. Whisk constantly until you dont feel any sugar granules when rubbing the mixture with your fingertips. Whip the eggwhites in mixer until stiff peaks. Gradually add in butter and mix until pale and fluffy. Whisk for 6 to 8 minutes or until soft, creamy and fluffy.

Late night cravings? Dive into our irresistible Southern Chicken Sandwich recipe! 🐔🥪 Let the crispy, juicy goodness take center stage! Talagang Machoyrap to! 😍 Ingredients: 4 pcs boneless, skinless chicken breast fillet Marinate: 1 cup pickle juice ½ cups fresh milk ----------------- Batter: Wet: 1 large egg 1 cup fresh milk Dry: ½ cup all-purpose flour 1 tablespoon confectioners' sugar Salt and freshly ground black pepper, to taste ASSEMBLY: 4 Burger buns Butter Lettuce Sliced tomatoes Pickle slices Ketchup Mayonnaise Pound the chicken fillet. Marinate with pickle juice and fresh milk. Set aside and marinate for 30 to 40 minutes. Prepare your breading mixture. Mix the egg and the rest of the milk. In another bowl, add the flour and sugar. Season with salt and pepper. Dip the chicken in the milk and eggs then to the dry mixture. Heat the oil in a skillet over medium heat. Fry the breaded chicken until golden and crispy. Toast the buns with butter in another pan. Assemble your sandwich. Add mayonnaise, ketchup, lettuce, chicken fillet, tomatoes and sliced pickles. #machoyrap #cookingvideo #foodie #foodasmr #recipes

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