Beef pares is a Filipino beef stew recipe that’s sweet and seasoned with spices. Pair it with a hearty serving of rice for a delicious, and satisfying meal.
2 tablespoons vegetable oil
2 cloves garlic, crushed
2 tablespoons ginger, minced
1 medium onion, minced
1 kilogram beef brisket, cut into cubes
4 cups water
1/4 cup soy sauce
2 pieces star anise
1/4 cup white sugar
1 piece beef cube
1 teaspoon black pepper
3 tablespoons green onion, finely chopped
salt, to taste
- In a pot, saute garlic and ginger until brown. Add the onions and cook until translucent.
- Stir in the beef and cook for 5 minutes or until meat turns brown.
- Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.
- Garnish with scallions. Serve atop a bowl of hot rice, if preferred.
Here is what you’ll need!
One-Pan Stir-Fry 4 Ways
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds
Mix together all ingredients in a small bowl.
Use sauce with your stir-fry of choice!
Beef and Broccoli Stir-Fry
1 pound flank steak, cubed
1 teaspoon salt
1 teaspoon pepper
2 cups broccoli, diced
1. Heat oil in a nonstick pan and add beef stirring until brown.
2. Pour sauce into the pan and stir to coat meat.
3. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
4. Cook until meat is cooked through and veggies are soft.
5. Serve over rice or alone.
Jell-o is a staple in most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-O.
Also called Stained Glass Jell-O, this dessert mixes together all your favorite flavors into one rainbow wiggly brick that you and the kids will love!
- 4 small boxes of Jell-o, different colors
- 1 (14 ounces) can sweetened condensed milk
- 2 envelopes unflavored gelatin
1. Dissolve each of your Jell-o flavors into their own container into one cup of boiling water.
2. Chill them all over night.
3. Slice up the solidified Jell-o into small squares.
4. Spread the squares into a large container, mixing the colors around.
5. Mix both envelopes of the unflavored gelatin into 2 cups of hot water and stir.
6. Pour in condensed milk and whisk together.
7. Pour the mixture over the cubed Jell-O so they are all covered.
8. Refrigerate overnight.
9. Cut it up into squares and enjoy!
(C) Shared Food
If you’re craving for cake but don’t like baking, you can try your hand at this creamy and delicious ice box recipe. It’s made with fresh pineapples, mangoes, and cream. All you have to do is layer all the ingredients, pop it in the fridge and you’re all set!
Don’t forget to use Alaska Crema All-Purpose Cream when you make one—the richness of the cream gives a nice contrast to the tanginess of the mangoes and the pineapples.
2 tablespoons Alaska Sweetened Condensed Milk
1/2 cup crushed pineapple
1 pack Alaska Crema All-Purpose Cream1/4 cup pineapple juice
1 tablespoon unflavored gelatin24 pieces otap
4 pieces ripe mangoes, Sliced
- Mix Alaska Sweetened Condensed Milk with the crushed pineapple and set aside.
- Whip chilled Alaska Crema until cream thickens then mix with the pineapple mixture.
- Pour pineapple juice in a pan then sprinkle with gelatin. Set aside for a few minutes before placing pan over a pot of simmering water. Stir until gelatin dissolves.
- Fold in gelatin mixture into the pineapple cream mixture.
- Alternately layer a 10×6 inch rectangular dish or your container of choice with otap , the pineapple cream, and mangoes. Top off with crushed otap and chill to set.
Poke (pronounced as “poh-kay”) bowls are a favorite snack in Hawaii—made with fresh fish tossed in a tangy ponzu (citrus sauce) or soy sauce-sesame oil combo, and topped with absolutely anything you like, it’s an easy, no-cook dish that you can make at home.
Use fresh tuna for a lighter take on the popular Pinoy sizzling dish.
Add mayonnaise for a creamy version and don’t forget the calamansi!
Takes 15 minutes
Makes 3 servings
2 tablespoons oil
1 small red onion, peeled and chopped
3 cloves garlic, peeled and chopped
350 grams tuna (tambakol), cubed small
1 teaspoon hot sauce
2 teaspoon liquid seasoning, or to taste
1/4 cup mayonnaise
1 red siling labuyo, chopped
2 green siling labuyo, chopped
1 large egg
calamansi, to serve
- Heat a medium cast iron pan over medium heat. Add oil. Once hot, add and sauté onion. Add garlic. Cook until fragrant.
- Add tuna. Let tuna sear before stirring. Stir in hot sauce, liquid seasoning, mayonnaise, and finally, sili.
- Create a well in the middle. Break egg into the well. Serve in the hot pan immediately with calamansi and more liquid seasoning and sili as desired.