Stew with Beef, Paprika and Pineapple

Ingredients

500 grams of runderlappen (stewed meat) diced
Pepper and salt
2 cloves garlic
1 tin of pineapple pieces
1 red paprika
1 green paprika
1 tablespoon brown sugar
Juice of half a lemon
2 tablespoons tomato ketchup

Instructions

Lubricate the meat with salt and pepper and press the garlic.

Fry the meat pieces in some butter or oil and add the garlic.
Bake it on all sides brown.

Cut the pepper into strips and let the pineapple drain.
Add the pineapple juice and tomato ketchup and simmer for 1 hour on a low burner.
If necessary, add some water.

Then add the paprika and pineapple and season with the sugar and lemon juice,

Fry for another half an hour and eat it with rice and salad.

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Delicious marinated beef rags

Ingredients

500 grams of beef rags
500 grams of rice
2 red onions

For the marinade

3 tablespoons of soy sauce
1 serving spoon of vinegar
3 cloves of garlic
1 tablespoon of lime juice
Half tea spoon chilli powder
Some freshly ground black pepper

For the sauce

3 tablespoons of soy sauce
1 serving spoon of vinegar
3 cloves of garlic
1 tablespoon of lime juice
Half tea spoon chilli powder
2 tablespoons finely chopped chives
2 teaspoons of ginger powder
1 tablespoon brown caster sugar
Some freshly ground black pepper
200 ml of water

Instructions

Cut the beef rags into equal pieces and leave them for 20 minutes in the marinade.

In the meantime, put your water and make sure the water boils, then cook the rice for about 12 minutes until it is done.

While waiting, cut the onions coarsely and squeeze the garlic, fry them in the pan with some oli half done.

In the meantime, prepare the sauce in a bowl.

Now that the marinade has been put in, bake it in the pan.

Fry it on high heat and stir well, quench it with the sauce and let it simmer for 15 minutes on low heat.

Drain the rice in the meantime and enjoy these delicious beef rags.

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Rendang Daging recipe

Ingredients

Kerisik
50g (2oz) ground coconut

Spice Paste
6 shallots, peeled
2.5cm (1in) piece of galangal,
peeled
2.5cm (1in) piece of ginger,
peeled
3 stalks of lemongrass,
crushed
4–5 cloves of garlic, peeled
10 dried chillies, soaked in
warm water and seeded

Curry
1 tbs oil
1 cinnamon stick
4 cloves
4 star anise
3 cardamom pods
750g (1½lb) lean beef, cut into
cubes
1 stalk lemongrass, cut into
pieces and crushed
1 cup (250mL) coconut milk
2 tsp tamarind juice
1 cup (250mL) water
6 tbs kerisik
1 tbs palm sugar
6 kaffir lime leaves, finely
chopped
Salt to taste
Rice to serve

Instructions

1 To make the kerisik, toast the ground
coconut in a dry pan until it turns light brown,
then blend in a spice mill or mortar and pestle
to produce a thick, oily paste.

2 For the spice paste, grind the shallots and
other spice ingredients in a blender or mortar
and pestle to create a fine paste.

3 For the curry, heat the oil in a pan and add
the spice paste, cinnamon, cloves, star anise
and cardamom and fry for a minute or so to
release the aromas.

4 Add the beef and crushed lemongrass and
stir-fry until the meat is browned.

5 Add the coconut milk, tamarind juice and
water and simmer until the meat is almost
cooked.

6 Add the kerisik, palm sugar, kaffir lime
leaves and salt to taste, then cover the pan
and cook on low heat for 1–1½ hours, until
the meat is tender and the liquid has almost
all been absorbed.

7 Leave overnight to mature the flavours, then
warm and serve with rice.

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Guyana’s Pepperpot recipe

Ingredients

1kg (2lb) stewing beef, cubed
1kg (2lb) ox tail, goat or
mutton, cubed
Water
1 cup (250mL) cassareep
(available in West Indian
speciality stores or online)
2 red peppers, seeded
2.5cm (1in) piece dried orange
or lemon peel
2.5cm (1in) piece of cinnamon
stick
3 cloves
60g (2oz) sugar
Salt to taste
Bread to serve

Instructions

1 Place the meat in a large pot, adding enough water to cover.
Bring to the boil, skim, then reduce the heat to medium-low
and simmer for 1 hour.

2 Add the other ingredients, simmering until the meat is
tender, up to 3 hours.

3 Serve with bread

Note: In Guyana, pepperpot is best known as a Christmas dish

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Filipino Style Pizza

Prep time: 2 hours Cook time: 25 min Ready in: 2 hours 25 min

Yields: 4-6 persons, it depends on the slices of pizza

Filipino Style Pizza

You may wonder why this is called Filipino style pizza. Filipinos are fond of eating beef loaf and those red colored hotdogs

Ingredients

400 grams flour, sifted
1 sachet yeast, dried
250 ml water, warm
1 teaspoon salt, iodized
2-4 tablespoons olive oil
1 Pack Filipino Style Tomato Sauce, e.g. Del Monte
1 tablespoon Basil, fresh or dried
1 tablespoon Oregano, fresh or dried
1 pack Filipino hotdogs, cut into desired size
1 can beef loaf, cut into desired size
100 gram pineapple, chunks, fresh or canned
1 pack cheese, grated
salt and pepper

Procedure for the Dough

Put the flour, salt and dry yeast into the bowl of the electric blender.

Add the warm water.

Put the electric blender on and blend well until they are very well combined and the dough will get off from the side of the mixing bowl.

Put the dough in a large Tupperware which was brushed with olive oil.

Brush the top of the dough with olive oil, too.

Put the lid on of the Tupperware or cover the dough with a dry towel.

Let the dough work for an hour or two or until the dough has doubled in size.

Knead the dough on a floured board with a rolling pin and flatten the dough for an oven baking tray.

Brush olive oil on an oven baking tray and arrange the dough on it.

Instructions

Cut the hotdogs and beef loaf in thin pieces.
Cut the fresh pineapple into chunks if you are using this instead of a canned one.
Make holes in the pizza dough with the use of the fork.

Spread the Filipino Style Del Monte tomato sauce on the flattened dough.
Add the basil, oregano and salt and pepper to taste.
Then add the sliced round tomatoes on top of it.

Arrange the sliced hotdogs and beef loaf on the dough.
Add the pineapple chunks on top.

Arrange the grated cheese as the last and bake in the oven for about 25 minutes at 220°C. The minutes of baking depends on the kind of oven you are using.

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Korean Bulgogi Beef recipe

Ingredients

for the bulgogi sauce:

300ml Soy sauce
1 medium Apple
1 Asian Pear (use 2 normal pears if Asian pears are not available)
1 medium onion
5 cloves of Garlic

Instructions

Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.

The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can marinate most meats and cook for a great tasting meal.


To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.

I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.

I mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don't need to, but I feel it improves the flavour. If you are short of time I recommend a minimum of 30 minutes to marinate.)

The next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.

This Bulgogi recipe is best eaten with Rice, Salad and some side dishes. You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any. And Enjoy, you could make lettuce wraps with most Korean Main dishes.

Very Delicious and really easy to make, Go on give it a go and tell me what you think!

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Indian-style beef burgers recipe
Makes four/ (150-g) burgers or eight 3-oz (80-g) sliders Preparation 10 minutes Cooking 10 minutes.

Ingredients

1½ lb (750 g) lean ground beef
1 onion, ˝nely chopped
2 teaspoons minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon Asian chili powder or
ground cayenne pepper
2 teaspoons salt
2 fresh green chili peppers,
deseeded and minced
1 teaspoon fresh lemon juice
¼ cup (10 g) fresh coriander leaves
(cilantro), chopped
¼ cup (2 g) fresh mint leaves,
chopped
Oil, for brushing the burgers
4 hamburger buns or 8 slider buns

Instructions

1 Place the meat in a bowl. Add the onion, ginger, cumin, coriander, Asian chili powder, salt, chili and lemon juice, and mix well with your hands, turning, mashing and

kneading to blend the ˚avors and to get a smooth texture. Cover and refrigerate the mixture for at least an hour.

2 Mix in the fresh coriander and mint leaves. With wet hands, mold the mixture into 4 equal-size patties or, to create sliders, 8 equal-size patties. Refrigerate the patties at least for 1 hour.

3 To grill the patties: Preheat the grill to high. Lightly oil the grate with vegetable oil—pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grate. Place the patties on the grill directly over the heat. Cook about
2 to 3 minutes per side for medium doneness, brushing with oil to prevent sticking, turning once.

4 While the meat is cooking, prepare the rolls. Slice and toast the bread on the grill. Serve the patties sandwiched between the bun halves.
Tip Do not press down on the patties with a spatula during cooking—this only squeezes out the juices and dries out the meat.

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Rotini with Beef and Beans

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1⁄4 lb. boneless beef sirloin steak, trimmed and cut into bite-size strips
2 to 3 tsp. chili powder
1 1⁄2 tsp. dried Italian seasoning, crushed
1⁄2 tsp. black pepper
1 14.5-oz. can 50% less sodium beef broth
1 14.5-oz. can no-salt-added diced tomatoes, undrained
1 8-oz. can no-salt-added tomato sauce
1⁄2 tsp. salt
2 cups dried multigrain rotini or fusilli pasta
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. pkg. frozen whole kernel corn, thawed
Shredded sharp cheddar cheese (optional)

Instructions


1. In a large skillet heat oil
over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add the next four ingredients (through pepper). Cook 3 to 4 minutes or until meat is browned.

2. Stir in the next four ingredients (through salt). Bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered, 10 minutes or just until pasta is tender, stirring frequently. Stir in beans and corn. Simmer, covered,
3 to 4 minutes or until heated through. If desired, sprinkle
with cheese. Makes 6 servings (11⁄3 cups each).

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Beef Menudo 

Ingredients :

2 lbs Ground Beef
1/2 lb pig’s liver, minced
Kalamansi juice, about 3 pcs
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup soy sauce
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar or raisins
3/4 cup Del Monte tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
MAGGI MAGIC SARAP
Bellpepper
Cooked green peas
Hard- boiled Quail Eggs (optional)


instructions

Cooking Procedure :

Combine ground beef, soysauce, and kalamansi in a bowl. Marinate for at least 1 hour.

Heat oil in a pan

Saute garlic and onion.

Add the marinated ground beef. Cook for 5 to 7 minutes.

Pour in Del monte tomato sauce and water and then add the bay leaves.

Let boil and simmer for 30 minutes to an hour depending on the toughness of the beef. Note: Add water as necessary.

Add in the liver and hot dogs.Cook for 5 minutes.

Put in potatoes, carrots, sugar(raisins), green peas, salt, and pepper. 

Stir and cook for 8 to 12 minutes.

Serve. 

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