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thehungrykat1 · 9 months

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Citadines Bay City Manila Presents Exciting Oktoberfest Promo and Unveils Bay City Platters

Citadines Bay City Manila is thrilled to announce its much-anticipated Oktoberfest Fever promo at the Bay City Café and the launch of the Bay City Platters. This October, indulge in a flavorful journey of delectable grilled dishes, refreshing brews, and a variety of sumptuous platters that will satisfy your cravings like never before. Citadines Bay City Manila turns into a sizzling affair every Friday and Saturday in October with its Grill and Beer Nights, running from 6PM to 10PM. Prepare your taste buds for a journey of bold flavors and mouthwatering aromas with its grilled menu items that pays homage to the rich culinary heritage of the Philippines. Delight in the succulence of Chicken Inasal Skewers, the savory perfection of Pinoy Sausage Skewers, the smoky tenderness of Pork Pinoy Barbecue, and the innovative twist of Beef Kare-Kare Satay. And that's not all – the menu boasts the beloved Classic Pork Sisig, tantalizing Cheesey Baked Sisig, and the unique fusion of flavors in Pinoy Pocket Pie (Calzone), Adobo Cheesesteak, Kaldereta, and Coconut Creamed Spinach. Prices range from P120 to P350 only.

To make these culinary delights even more memorable, you can also enjoy Buy 1 Take 1 promo of local beers for only P150, ensuring that every bite is perfectly complemented by a refreshing sip. This promo runs every Thursday to Sunday from 5PM to 10PM. Invite your family and friends to catch this exciting Oktoberfest deals every weekend at Bay City Café.

Elevate dining experience with Grazing Platter and Brews. For only P2,000, this exquisite offering features a delectable assortment of Hungarian sausage, grapes, pretzel, mortadella, gruyere, brie, mixed nuts, and grissini. To complete this delightful ensemble, four beers are also included, ensuring a perfect pairing with the savory and sweet elements of this platter.

Indulge in the flavors of the Philippines and beyond with Bay City Platters Family Set Menu, designed to cater to festive gatherings with your loved ones. Each platter serves 4-5 people, making them perfect for celebrating with family and friends. Dive into a surf and turf feast of lechon kawali with shrimp, ox tripe peanut sauce, vegetables, and bagoong rice with Pinoy Fave Set for only P2,300 or enjoy the Pinoy Boodle Set where you can savor boneless chicken inasal, lumpianada, crispy tawilis, ensaladang lato, mango atsara, and inasal rice at P2,000. Explore Texas Style Barbecue set that features 700g smoked pork ribs, buttered vegetables, barbecue sauce and cajun rice priced at P2,500 or choose Asian Food Set with Szechuan beef, garlic bokchoy, fried tofu and yang chow fried rice for only P2,300.

In addition to enticing Bay City Platters, the restaurant is delighted to introduce an array of Food Trays that cater to various tastes and preferences. Whether you're a fan of rich, savory dishes or you prefer something on the spicier side, these selections have got you covered. Indulge in the flavors of classic Filipino dish, Beef Kaldereta, for only P1,400 or dive into a seafood lover’s paradise with Cajun Seafood Boil for P2,000 only. For those who are craving for a finger-licking goodness, you can choose the Chicken Wings priced at P1,200. You can also experience the fusion of crispy and savor with Lechon Kawali Pansit at P1,100 or the zesty flavors of Pork & Tofu Sisig for only P1,000. These mouthwatering set of Bay City Platters are also available for take-out.

Citadines Bay City Manila invites everyone to experience these culinary delights during the month of October. Whether you're a fan of grilled favorites, platters for sharing with family and friends, or comfort food to warm your heart, Bay City Café have something for you. Don't miss out on this fantastic opportunity to celebrate Oktoberfest Fever and enjoy the diverse flavors of Bay City Platters. To order or book a table, send an email at [email protected] or call at +63 8866 8100 and +63 977 478 8563.

#Citadines #CitadinesManilaBayCity #Oktoberfest #BayCityPlatters

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mayokorea · 4 years

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Gopchang with Korean Blood Sausage / Korean Street Food

Gopchang with Korean Blood Sausage. Mix various vegetables and glass noodles with gopchang and add sundae and mix it with spicy seasoning.

HandStir-fried Beef Tripe with Korean Blood Sausage / Korean Street FoodSundae and gopchang meet vegetables. Seokgye Station Original Vegetable Gopchang

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not-siri · 3 years

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do you like tacos. How do you feel about them. Are they good? Bad? Give us your thoughts.

Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Contents

1 Etymology

2 History

3 Traditional variations

4 Non-traditional variations

4.1 Hard-shell tacos

4.2 Soft-shell tacos

4.3 Breakfast taco

4.4 Indian taco

4.5 Puffy tacos, taco kits, and tacodillas

5 In popular culture

6 See also

7 References

8 Bibliography

9 External links

Etymology

The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical.[1][2] Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food is just one of the meanings connoted by the word, according to the Real Academia Española, publisher of Diccionario de la Lengua Española.[3] This meaning of the Spanish word "taco" is a Mexican innovation,[2] but the word "taco" is used in other contexts to mean "wedge; wad, plug; billiard cue; blowpipe; ramrod; short, stocky person; [or] short, thick piece of wood."[3] The etymological origin of this sense of the word is Germanic and has cognates in other European languages, including the French word "tache" and the English word "tack."[4]

In Spain, the word "taco" can also be used in the context of tacos de jamón [es]: these are diced pieces of ham, or sometimes bits and shavings of ham leftover after a larger piece is sliced.[5] They can be served on their own as tapas or street food, or can be added to other dishes such as salmorejo, omelettes, stews, empanadas, or melón con jamón [es].[6][7][8]

According to one etymological theory, the culinary origin of the term "taco" in Mexico can be traced to its employment, among Mexican silver miners, as a term signifying "plug." The miners used explosive charges in plug form, consisting of a paper wrapper and gunpowder filling.[1]

Indigenous origins are also proposed. One possibility is that the word derives from the Nahuatl word "tlahco", meaning "half" or "in the middle,"[9] in the sense that food would be placed in the middle of a tortilla.[10] Furthermore, dishes analogous to the taco were known to have existed in Pre-Columbian society—for example, the Nahuatl word "tlaxcalli" (a type of corn tortilla).[9]

History

The taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[11][12]

Traditional variations

There are many traditional varieties of tacos:

Tacos al pastor made with adobada meat.

Tacos al pastor ("shepherd style") or tacos de adobada are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.[13][14]

Tacos de asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish-style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro (coriander leaf). Also, prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.[13][14]

Tacos de cabeza ("head tacos"), in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion, and cilantro (coriander leaf) with occasional use of guacamole.[13][14]

Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.[13][14][15]

Tacos de cazo (literally "bucket tacos") for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include Tripa ("tripe", usually from a pig instead of a cow, and can also refer to the intestines); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; or the esophagus of any animal.[16])[13][14]

Tacos de lengua (beef tongue tacos),[17] which are cooked in water with onions, garlic, and bay leaves for several hours until tender and soft, then sliced and sautéed in a small amount of oil. "It is said that unless a taqueria offers tacos de lengua, it is not a real taqueria."[18]

Two fish tacos in Bonita, California

Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.[13][14]

Tacos dorados (fried tacos; literally, "golden tacos") called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.[13][14]

Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.[13][19]

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.

Tacos made with a carnitas filling

Grilled shrimp taco

Tacos de suadero (grey) and chorizo (red) being prepared at a taco stand

Barbacoa tacos

Taco al pastor with guacamole

Non-traditional variations

Hard-shell tacos

Main article: Hard-shell taco

The hard-shell or crispy taco is a tradition that developed in the United States. The most common type of taco in the US is the hard-shell, U-shaped version, first described in a cookbook in 1949.[20] This type of taco is typically served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.[21] Such tacos are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets. Hard shell tacos are sometimes known as tacos dorados ("golden tacos") in Spanish,[22] a name that they share with taquitos.

Various sources credit different individuals with the invention of the hard-shell taco, but some form of the dish likely predates all of them.[22] Beginning from the early part of the twentieth century, various types of tacos became popular in the country, especially in Texas and California but also elsewhere.[23] By the late 1930s, companies like Ashley Mexican Food and Absolute Mexican Foods were selling appliances and ingredients for cooking hard shell tacos, and the first patents for hard-shell taco cooking appliances were filed in the 1940s.[22]

In the mid-1950s, Glen Bell opened Taco Tia, and began selling a simplified version of the tacos being sold by Mexican restaurants in San Bernardino, particularly the tacos dorados being sold at the Mitla Cafe, owned by Lucia and Salvador Rodriguez across the street from another of Bell's restaurants.[22] Over the next few years, Bell owned and operated a number of restaurants in southern California including four called El Taco.[24] At this time, Los Angeles was racially-segregated, and the tacos sold at Bell's restaurants were many white Americans' first introduction to Mexican food.[22] Bell sold the El Tacos to his partner and built the first Taco Bell in Downey in 1962. Kermit Becky, a former Los Angeles police officer, bought the first Taco Bell franchise from Glen Bell in 1964,[24] and located it in Torrance. The company grew rapidly, and by 1967, the 100th restaurant opened at 400 South Brookhurst in Anaheim. In 1968, its first franchise location east of the Mississippi River opened in Springfield, Ohio.[25]

A hard-shell taco, made with a prefabricated shell

Common ingredients for North American hard shell tacos

A crispy taco from a Sacramento, California taqueria

Soft-shell tacos

Three soft-shell tacos with beef filling at a restaurant in Helsinki, Finland.

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently, the term has come to include flour-tortilla-based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.[26]

Breakfast taco

Breakfast tacos

The breakfast taco, found in Tex-Mex cuisine, is a soft corn or flour tortilla filled with meat, eggs, or cheese, and can also contain other ingredients.[27] Some have claimed that Austin, Texas is the home of the breakfast taco.[28] However, food writer and OC Weekly editor Gustavo Arellano responded that such a statement reflects a common trend of "whitewashed" foodways reporting, noting that predominantly Hispanic San Antonio, Texas "never had to brag about its breakfast taco love—folks there just call it 'breakfast'".[29]

Indian taco

Indian tacos, or Navajo tacos, are made using frybread instead of tortillas. They are commonly eaten at pow-wows, festivals, and other gatherings by and for indigenous people in the United States and Canada.[30][31]

This kind of taco is not known to have been present before the arrival of Europeans in what is now the Southwestern United States. Navajo tradition indicates that frybread came into use in the 1860s when the government forced the tribe to relocate from their homeland in Arizona in a journey known as the Long Walk of the Navajo. It was made from ingredients given to them by the government to supplement their diet since the region could not support growing the agricultural commodities that had been previously used.[32]

A puffy taco

A frybread taco

A fish taco on frybread

Puffy tacos, taco kits, and tacodillas

Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough[33]) are quickly fried in hot oil until they expand and become "puffy".[34][35] Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened.[36][37] Henry's continues to thrive, managed by the family's second generation.[34]

Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.[38][39]

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.[40]

In popular culture

In the United States, National Taco Day is celebrated annually on October 4.[41][42]

See also

icon Food portal

flag Mexico portal

Arepa

Burrito

Choco Taco

Fajita

French tacos

Gyro (food)

Korean taco

Pupusas

Shawarma/Doner kebab

Taco rice

Taco salad

Taco soup

Tacos de canasta

Tlayuda

Tostada

Tunnbröd

References

^ Jump up to: a b "Where Did the Taco Come From?". Smithsonian Magazine. Retrieved 2012-05-16.

^ Jump up to: a b Tatum, Charles M., ed. (2013). "Tacos". Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]. Cultures of the American Mosaic. 1. Greenwood / ABC-CLIO. p. 495-497. enc-lat-cult.

^ Jump up to: a b "Definition: Taco". Real Academia Española. Retrieved 2008-06-13. Tortilla de maíz enrollada con algún alimento dentro, típica de México.

^ de Echegaray, Eduardo (1887). "Taco" [Etymological Dictionary of the Spanish Language]. Diccionario general etimológico de la lengua española (Scanned book) (in Spanish). 5. Madrid. p. 481.

^ Jesús Ventanas, El jamón Ibérico. De la dehesa al paladar., Ediciones Mundi-Prensa, 2006, p. 102.

^ Julio César, (2011), El gran libro de las tapas, Ed. Grupo Salsa, 2011, p. 45.

^ Jesús Ventanas, Tecnología del jamón Ibérico: de los sistemas tradicionales a la explotación del aroma y del sabor, 1st ed., Ediciones Mundi-Prensa, 2001, p. 193.

^ José Bello Gutiérrez, Jamón curado: Aspectos científicos y tecnológicos, Editorial Díaz de Santos, 2012, p. 239.

^ Jump up to: a b Frances E. Karttunen (1983). An Analytical Dictionary of Nahuatl. University of Oklahoma Press. ISBN 9780806124216. Retrieved 14 March 2016.

^ Florilegio Verbal Náhuatl, Nexos, Mar. 12, 2016

^ "History of Mexican Cuisine". Margaret Parker. Archived from the original on 2 May 2008. Retrieved 30 January 2015.

^ "A Thumbnail History of Mexican Food". Jim Conrad. Archived from the original on 11 August 2007. Retrieved 30 January 2015.

^ Jump up to: a b c d e f g h Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos (Part One of Two)". Mexico Connect. Retrieved 2008-07-07.

^ Jump up to: a b c d e f g Graber, Karen Hursh. "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". Mexico Connect. Retrieved 2008-07-07.

^ Graber, Karen Hursh. "Tacos de camaron y nopalitos". Mexico Connect. Retrieved 2009-08-14.

^ Feld, Jonah (2006). "The Burrito Blog — Buche". Retrieved 2008-07-26.

^ Bourdain, Anthony (7 June 2010). Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. A&C Black. p. 85. ISBN 978-1-4088-0914-3.

^ Herrera-Sobek, Maria (16 July 2012). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions [3 volumes]. ABC-CLIO. p. 697. ISBN 978-0-313-34340-7.

^ "Tacos Sudados (Mexican recipe)". Mexican Cuisine. Retrieved 2008-07-09.

^ Freedman, Robert L. (1981). Human food uses: a cross-cultural, comprehensive annotated bibliography. Westport, CT: Greenwood Press. p. 152. ISBN 0-313-22901-5. Retrieved 27 December 2011.

^ Gilb, Dagoberto (2006-03-19). "Taco Bell Nation". Los Angeles Times. Retrieved 2008-07-24.

^ Jump up to: a b c d e "An Oral History of Hard-Shell Tacos". MEL Magazine. 2019-10-10. Retrieved 2019-10-16.

^ "Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Oregon State University. Archived from the original on 2007-07-18. Retrieved 2008-07-14.

^ Jump up to: a b "Company Information". Taco Bell. August 9, 2011. Archived from the original on August 12, 2011. Retrieved August 16, 2011.

^ Wedell, Katie (August 3, 2015). "Local restaurateur remembered as 'Mayor of Main Street'". Springfield News-Sun. Cox Media Group. Archived from the original on August 17, 2016. Retrieved August 2, 2016.

^ "Homemade Chorizo Soft Tacos (recipe)". BigOven.com. Retrieved 2008-07-09.

^ Stradley, Linda. "Breakfast Tacos". What's Cooking America. Retrieved 2008-07-09.

^ How Austin Became the Home of the Crucial Breakfast Taco, Eater Austin, Feb. 19, 2016,

^ Arrellano, Gustavo (23 February 2016), "Who Invented Breakfast Tacos? Not Austin - and People Should STFU About It", OC Weekly, retrieved 14 March 2016

^ "Navajo Fry Bread and Indian Tacos: History and Recipes of Navajo Fry Bread and Indian Tacos". Linda Stradley. Retrieved 3 January 2014.

^ "Hundreds attend powwow". Louisiana Broadcasting LLC and Capital City Press LLC. Archived from the original on 4 March 2009. Retrieved 3 January 2014.

^ Miller, Jen. "Frybread". Smithsonian.com. Retrieved 2012-01-20.

^ "Homemade Corn Tortillas (recipe from Saveur)". Saveur. 2003. Archived from the original on 2008-08-29. Retrieved 2008-11-10.

^ Jump up to: a b Lankford, Randy. "Henry's Puffy Tacos - San Antonio". TexasCooking.com. Mesquite Management, Inc. Retrieved 26 December 2011.

^ "Puffy Tacos (recipe from Saveur)". Saveur. 2003. Archived from the original on 2008-09-07. Retrieved 2008-07-26.

^ Gold, Jonathan (2008-07-23). "Getting Stuffed at Arturo's Puffy Taco". LA Weekly. LA Weekly LP. Retrieved 2011-08-14.

^ Chisholm, Barbara (2004-04-30). "The Puffy Taco Invasion". The Austin Chronicle. 23 (35). Austin Chronicle Corp. Retrieved 2011-08-14.

^ "Old El Paso Taco Dinner Kit". Ciao! Shopping Intelligence — UK (blog). Archived from the original on 2008-06-14. Retrieved 2008-07-08.

^ "Ortega Taco Kits". B&G Foods. Retrieved 2014-03-04.

^ "Green tomato and corn tacodillas". Honest Fare. June 1, 2010. Retrieved 13 November 2010.

^ "National Taco Day - Oct 4". Retrieved 4 October 2017.

^ King, Bart (2004). The Big Book of Boy Stuff. Gibbs Smith. p. 151. ISBN 9781423611189. Retrieved

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decastillo26 · 3 years

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Eating My Empire

The Philippines could be a well-known tropical destination, after all, lots of foreign travelers seek its crystal-clear beaches, picturesque landscapes, and warm hospitality that's like no other! However, except for this, it helps to understand that the archipelago is additionally known for its unique and delicious food. Philippines food or Filipino cuisine could be a culmination of over 100 distinct local groups and tribes all throughout the country. One would even say that it's the last word fusion food that not only represents the various cultures everywhere the country but also how “east meets west”. With a fashionable culinary heritage and a good range of food choices to select from, it’s pretty hard to narrow down this list to six Philippines food only but I can share with you here the highest dishes (in no particular order) that everybody mustn't miss when visiting the country.

1. Adobo

Adobo may be considered because the most well-liked dish out of all the Philippines food, and it's definitely loved by everyone westerners’ palate included. In fact, it can even be considered because the ‘national dish’ of the country. the foremost common style of adobo uses chicken or pork meat and it's first marinated in garlic, black peppercorns, bay leaves, soy sauce, and vinegar. After it slow, it'll be browned in oil then simmered to goodness in its marinade. Pair it off with some good ol’ rice and you’re sure to have it as your new favorite viand.

2. Lechon

Lechon or ‘roasted suckling pig’ is additionally a preferred Philippines food and it's commonly served during fiestas or special occasions like birthdays, weddings, etc. Lechon is additionally one among the numerous Spanish influences to Filipino cuisine with 2 typical variants being ‘Manila or Luzon lechon’ and ‘Visayas or Cebu lechon’. the previous is often only seasoned with salt and pepper before roasting; but the latter is sometimes filled with many spices like lemongrass, tamarind, garlic, onions, and chives among many others because it is slowly roasted in an shoot for several hours. it'll be continually basted and turned until the skin becomes crispy a particular feature of the dish that Filipinos love. Once ready, prepare a plate filled with rice and grab some lechon sauce just like the local favorite of ‘Mang Tomas‘ and you’ll be in gastronomic heaven.

3. Sisig

Sisig is another well-known Philippines food that originated within the province of Pampanga, particularly within the city of Angeles. This Kapampangan dish is traditionally made by boiling, chopping, and grilling parts of a pig’s head yes, you read that right like its ears, cheeks, and jowls, which are then seasoned with calamansi, onions, chili peppers, salt, pepper, and vinegar.Now I know, it sounds pretty morbid especially if you’re not keen on exotic food; but trust me once I say that it's delicious. Pair it with a bottle of local beer like San Miguel and you’re sure a treat! finally, sisig is additionally commonly referred to as a pulutan or food that’s best paired with alcoholic drinks.

4. Sinigang

If you’re trying to find something to warm you up during the season, one amongst the simplest Philippines food to do is sinigang! It’s a Filipino stew composed of meat or seafood and uses tamarind (sampalok) because the souring and savory agent to form its acidic broth (kind of comparable to a different dish called paksiw, but this uses vinegar).A traditional Filipino sinigang is additionally actually served as a soup, with many vegetables like water spinach (kangkong), ladies’ fingers (okra), radish (labanos), taro corns (gabi), eggplant (talong), and string beans (sitaw). to feature more to its sourness, ingredients like citruses, gooseberry tree fruits (karmay) et al. also are added.The most common variants of sinigang are pork and fish (like bangus or milkfish), but other favorites are beef, chicken, and shrimp.

5. Bulalo

A specialty of Southern Luzon’s Batangas and Cavite, bulalo is personally one in all my favorite Filipino stew dishes! It’s a treat to eat especially during monsoon season, cold rainy days, or trip to Tagaytay.This traditional light-colored soup is ready by cooking beef shanks and bone marrow until the collagen and fat dissolves into the broth. it's also mixed with different vegetables like cabbage, pechay, potatoes, taro, string beans and corn among many others. For an entire meal, eat it on rice with condiment and calamansi (some would even like patis or fish sauce).

6. Kare-Kare

This is yet one more stew dish in Filipino cuisine but what’s unique about kare-kare as a Philippines food is how it's a thick savory peanut sauce so people who love anything in peanut flavor will love this!Usually for this, it consists of meat like tripe, pork leg, oxtail, beef, or goat (sometimes seafood like prawns or mussels) so mixed with vegetables (at times with veggies only which is termed as guleng kare-kare) in a very flavorful peanut sauce fabricated from ground roasted peanuts or spread with garlic, onions and annatto seeds. Shrimp paste (bagoong) is commonly served on the side so as to reinforce the taste of the dish.

#filipinodish #philippines #tagalog #masarap #delicious

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mingtrace · 5 years

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#Grilled Beef or Pork Tripe #Tripe

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dan6085 · 1 year

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Batangas, a province in the Philippines located in the Southern Tagalog region, is known for its rich culinary heritage. Here are 20 of the best Batangas foods:

1. Bulalo - This is a soup made with beef shanks and bone marrow, corn, and vegetables. It is often served with steamed rice.

2. Adobo sa Dilaw - This is a version of adobo made with turmeric, giving it a distinctive yellow color and a slightly different flavor.

3. Lomi - This is a noodle soup made with thick egg noodles, meat, and vegetables, often served with calamansi and chili oil.

4. Goto - This is a rice porridge made with beef tripe, garlic, and ginger, served with fried garlic, calamansi, and chili.

5. Tapang Taal - This is a type of dried beef that is marinated in a mixture of vinegar, soy sauce, and spices, then sun-dried and grilled.

6. Tamales - This is a dish made with ground rice, coconut milk, and meat or seafood, wrapped in banana leaves and steamed.

7. Sinaing na Tulingan - This is a dish made with tulingan (mackerel tuna) that is slow-cooked in a mixture of vinegar, garlic, and spices.

8. Batangas Lomi - This is a type of lomi made with thicker noodles, chicken or pork and liver, and a rich broth.

9. Adobong Dilaw - This is a type of adobo made with chicken or pork, turmeric, vinegar, and soy sauce.

10. Sinaing na Isda - This is a dish made with fish (usually tulingan or bangus) that is slow-cooked in a mixture of vinegar, garlic, and spices.

11. Suman sa Lihiya - This is a type of rice cake made with glutinous rice, lye water, and coconut milk, wrapped in banana leaves and steamed.

12. Tapang Kabayo - This is a type of dried horse meat that is marinated in a mixture of vinegar, soy sauce, and spices, then sun-dried and grilled.

13. Adobong Manok sa Dilaw - This is a version of adobo made with chicken and turmeric, giving it a unique flavor and color.

14. Gotong Batangas - This is a rice porridge made with beef tripe, beef shanks, and ginger, often served with fried garlic, calamansi, and chili.

15. Sinigang na Bangus sa Bayabas - This is a sour soup made with milkfish, guava, and vegetables such as okra and eggplant.

16. Bagoong Balayan - This is a type of fermented fish paste that is often used as a condiment or ingredient in various dishes.

17. Tawilis - This is a type of freshwater sardine that is often grilled or fried and served with vinegar and chili.

18. Adobong Pusit - This is a version of adobo made with squid or cuttlefish, vinegar, soy sauce, and spices.

19. Inihaw na Liempo - This is a dish made with grilled pork belly, often served with a dipping sauce made with vinegar, soy sauce, and chili.

20. Batangas Goto - This is a type of goto.

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balkanfoodking92 · 4 years

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Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador

Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile

Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine

Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato

Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

#foodphotography #foodgasm #foodblogger #food photography #food #japanfood #indianfood #africa #turkiye #tastytasty #tasteofhome #tastyjapan #tastyfood

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louieeatworld · 5 years

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How To Make The Best Homemade Lugaw

Lugaw is a traditional Filipino dish that's very similar to rice porridge. It's nice to eat during the cold and rainy months in the morning, and also feels good to eat after a night out with friends drinking. Recently I've been trying out how to make lugaw on my own, and I think I figured out a way to make this great dish even better.

Most Filipinos know lugaw normally peddled on bikes along streets by the neighborhood food vendor or carinderias. A bowl of lugaw would usually be around 10-15 pesos for the regular ones, while those with add-ons like ox tripe (AKA twalya), pig intestines (isaw), or pig heart (puso) cost a bit more but make eating the plain dish feel a little bit more special. Most would also serve their lugaw with condiments and here is how each person could personaliaze their lugaw to their own liking. Most vendors would also offer calamansi, fried garlic, soy sauce, fish sauce, vinegar, hot sauce, chili oil and spring onions for free and people can just mix it with their lugaw and be happy campers.

There's also some variations of the local rice porridge. I consider them to just variations of one dish. In general, yellow 'lugaw' is contains pork and pig organs, 'arroz caldo' has pieces of pulled chicken meat, while the white 'goto' comes with beef.

Today my recipe will be focusing on lugaw. I choose lugaw over the other two since pork is very fatty and will produce the tastiest rice porridge.

The first step would be to prepare ingredients and tools that we will need:

Deep cooking pot or casserole

Blender

Glutinous/sticky rice, 250g

2.5L water

One medium white onion, chopped

One medium carrot, diced

One stalk of celery or celery powder, 1 tsp

4 cloves of garlic, crushed and roughly chopped

Small nub of peeled ginger, sliced

Pork lomo/kasim, skin removed

2 chicken buillons

Fish sauce, 2tbsp

Okay, so you might be wondering why there's carrots, celery and onions in my recipe. It's definitely not traditional. Some would just use turmeric or atsuete seeds for coloring. We would be using the vegetables in this case to provide both color and flavor to our final dish. Trust me that this will be the best lugaw you've ever made yourself.

First off, put a little bit of oil in the bottom of a cooking pot, put it on medium heat, and add the pork. We want the pork to brown on all sides and sweat, releasing its own fat to become flavor for the rest of the ingredients. It should take around 4-5 minutes. Remove the pork once it's browned and the fat is slightly translucent, meaning its already cooked to the inside.

(NOTE: Although most street vendors would cook their organs with the lugaw, I would not do that if I would be claiming to make the best homemade lugaw. If not cleaned properly, the earthiness of the organs will make its way into the dish and may make some people think they're eating unclean food. I don't like that, that's why we're cooking our meat separately. Also, if you would instead prefer to have the skin on the pork, that would be fine. It's just that it usually takes a lot more time and oil to cook it, and if there's too much oil in the pot we would need to remove the excess, which would also mean removing the rendered pork fat. Not ideal.)

After properly browning the meat, add in our carrots, celery and white onion. There should be brown bits from the meat that's sticking to the bottom of your pan. This is called fond, and fond is flavor! Don't remove the fond and oil we've extracted from the pork because we will cook the vegetables in these. They should come off easily as these vegetables cook because they will release a bit of water as they sweat. The vegetables should be done by 5 minutes. We wont add in the garlic until the carrots have turned a bit soft and the onions translucent. Garlic burns easily and would turn bitter if we added them too early. Cook for another 2-3 minutes until the room is fragrant. And I mean FRAGRANT. The carrots, celery and onion is called mirepoix in classic french cuisine and serves as the base for many sauces and soups.

(NOTE: Celery is a bit hard to find in the Philippines and is usually expensive. Just use celery powder if you want, a little goes a long way.)

Once our vegetables are cooked, we add 500mL of our water to the vegetables. This step is called deglazing. We actually deglazed the fond from the pork using our vegetables, and we will once again be deglazing fond produced by our vegetables using our water. White onions and carrots have a lot of sugar in them and cooking then until tender is a great way to release those flavors and incorporate them to our final dish. After we've added the water, we will then scratch off the bottom of our pan until we've removed all of the fond.

We then put everything inside our blender. Blend everything until really smooth. You shouldnt see any chunks big or small of our vegetables because it might be offputting for some since they're not used to seeing vegetables with their lugaw. You will see that once the carrot is finely blended that it our mixture will become yellowish orange, and that is exactly what we want. Most street vendors just add food coloring to their lugaw and we won't be doing that because that method doesnt add any flavor to our dish. All that aroma and fragrance we got from cooking the vegetables over the stove? That's what separates THE BEST LUGAW FROM ALL THE REST.

Once blended, return everything to our cooking pot. Add in our glutinous rice and the rest of our water together with our 2 chicken buillons and fish sauce. Add in the amount ginger to your liking, as some people do not like the taste of ginger especially when you accidentally bite down in it.

(NOTE: Sometimes what I would do is cook the ginger together with the vegetables and then remove it. It's also optional to just crush the ginger and add in the ginger juice.)

My recipe uses a 1:10 ratio between our rice and liquid, 250 grams of rice to 2.5L of water. The glutinous rice actually expands and gobbles up most of our liquid, and thickens our lugaw as if we're reducing our broth through simmering. As the starch from our sticky rice mixes with the pork fat we cooked earlier, it's going to thicken up our lugaw even more through emulsification. Who doesn't like thick lugaw? Bring to a boil then simmer for around 25-30 minutes or until the rice grains are translucent and continue leaving it on very low heat so that it stays warm and continuously stirring so that the rice doesnt end up sticking to the bottom and burning.

(NOTE: You might also be thinking, why not use chicken stock? Well, chicken stock is a bit expensive in the Philippines, and buillons/broth cubes are much more accessible. Also, chicken stock, I believe, will be a bit too overpowering for our dish since we already added mirepoix. We want the dish to not taste too hearty because we still want to be able to add other flavors to our bowl of lugaw later on.)

Once you have the consistency you want of your lugaw, grab a bowl and scoop some. I believe it's best practice to taste the lugaw first on its own to know it's own flavor so take a spoonful first and only then add condiments to your liking. Personally though, I will only add my own chili oil (more on this on a later post), freshly ground black pepper, freshly squeezed calamansi, a little bit of garlic-infused red cane vinegar (a different kind of sour from calamansi and from the regular white vinegar) and that is all.

Cut up some of the pork we've fried earlier and place it in top of your lugaw. The crunchy pieces of fatty pork goes well with the thick, soupy consistency of the lugaw.

(Note: You can use any piece of meat or organ that you like. I simply do not like the laziness of not cleaning internal organs enough most street vendors and carinderias practice. That is understandable that they need to work fast to earn money, but they should boil their innards with some ginger to get rid of the foul taste and smell. If you're using organs, you can still use the same method I did with the meat so you'll still have fond. The common internal organs used for lugaw are usually fatty and will lend a lot of flavor to your lugaw except for the heart which is really muscular. The only exception would probably be ox tripe. Ox tripe is very gummy and chewy and should not be fried. You can boil it separately with some ginger and add it together to your lugaw as you're cooking it. You can even use chicken neck, as chicken skin releases a lot of fat and it crisps up really good which goes well with lugaw. You can also grill your meats and organs instead which will still go well with lugaw.)

I've put a lot of heart into making this recipe. I made a conscious decision to use the cheapest ingredients that make the most impact because I believe that good food doesnt have to be expensive. If you've tried out my recipe or have any other variations you think I missed and would like to share it here as well, I'd like to hear from you!

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mayokorea · 4 years

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Korean Grilled Intestines with Vegetables / Korean Food

Korean Grilled Intestines with Vegetables

Korean Grilled Intestines with Vegetables. It refers to the small intestine of cattle or pigs, and it is a tube-like with many fibers.

Korean Grilled Intestines with Vegetables / Korean Food / 동대문 곱창골목 5가 곱창 / 잡내가 안나는 쫄깃한 야채곱창 Korean Grilled Intestines with Vegetables / Korean Food / 동대문 곱창골목 5가 곱창 / 잡내가 안나는 쫄깃한 야채곱창

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formeryelpers · 5 years

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Pho Hot, 6306 San Fernando Rd., Glendale, CA 91201

Pho Hot is not in the Vietnamese part of town, but it’s still pretty decent. It was packed during lunch and I noticed a clipboard with names on it (a waiting list). The menu is pretty standard for a Vietnamese restaurant: appetizers, pho (regular, $8.25, large, $9.25), banh mi, rice dishes, vegetarian items, and beverages. While they have tripe and tendon, I’m pretty sure that they don’t have any dishes with pork blood. They didn’t have banh beo, banh cuon, or banh xeo.

The server was ready to take my order the moment I sat down. I’m sure they have lots of regulars who know the menu. Once the order was placed, the pho came out less than 5 minutes later. When you’re ready to leave, head to the cashier to pay. The servers only come to your table to take your order and bring your food. They were friendly though.

* #12 Pho Tai Gai (steak and tendon): I ordered a regular size. It wasn’t huge but it was filling enough for lunch. There was a decent amount of meat but the tendon pieces were tiny. They were generous with the rice noodles (thin, flat) and plate of fresh sprouts, basil, cilantro, jalapenos, and a wedge of lime. The broth smelled lovely, like beef, star anise and cinnamon after a long simmer…I did like the broth. The rare steak was white and overcooked though. The tendon pieces were soft but way too small.

* Banh mi with grilled pork ($4.50): I liked the softness of the bread and the fact that it wasn’t too bready. The sandwich was mostly pork and bread though – they barely put any carrots, daikon, or cilantro in it. The pork had a sweet Vietnamese marinade.

The place isn’t that small but they’ve crammed as many tables as possible inside, so there’s not much room. Condiments and utensils are kept at each table. It looks modern and clean. The acoustics were bad though. It was super loud during lunch. Credit cards are accepted. If you can’t find parking in the front, there are more spaces behind the building.

3 out of 5 stars

By Lolia S.

#Pho Hot #Glendale #pho #pho tai #Vietnamese restaurant #pho restaurant #banh mi

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sean626 · 2 years

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No. 118 Pho Filet Tai Xach (beef noodle soup with sliced filet mignon beef and beef tripe) and No. 4 Thit Nuong Cuon (grilled pork spring rolls). 🥩🍜🇻🇳⭐️ #pho #phofilet #phofilettaixach #taixach #photaixach #thitnuongcuon #springrolls #grilledporkspringrolls #phothanh #sean626phothanh #vietnamesefood #todaysvietnamesefood #vietnamesefoodoftheday #instavietnamesefood #likeback #followback #iphone12promax 今日のベトナム料理。フォーフィレットタイザック(牛フィレミニョンとハチノス入りフォー)とティットヌオンクオン(焼き豚入り生春巻き)。🥩🍜🇻🇳⭐️ #ティットヌオンクオン　#焼き豚入り生春巻き #フォーフィレットタイザック　#牛フィレミニョンとハチノスのフォー　#フォー　#ベトナム料理　#ベトナミーズフード　#生春巻き　#今日のベトナム料理　#ベトナム料理部　#ベトナム料理部アリゾナ州支部　#いいね返し　#フォロー返し　 (Pho Thanh) https://www.instagram.com/p/CfGWw_7ORo9/?igshid=NGJjMDIxMWI=

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bluedreamcarts · 3 years

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Cooking Meat - How to Braise Meat

Beef cheeks Braising is one of the classic cooking techniques, often used for 'second class cuts' of meat which require long slow cooking. They are called 'second class cuts' because they are tough and chewy if cooked using the 'fast' methods like pan frying, barbecuing or roasting. They are tough because of connective tissue which becomes difficult to cut or chew when cooked quickly, or with dry or radiant heat. The good news is that these meat cuts come into their own when braised or stewed very gently for a long period of time in liquid, as this style of cooking breaks down the connective tissue to be juicy, gelatinous and delicious.

Braising is almost the same as stewing - braising is normally applied to larger or whole cuts of meat slowly cooked in a liquid, whilst stewing is used when referring to cut or smaller pieces cooked (wholly immersed) in a liquid. Notice I didn't say 'boiled' or 'simmered' That's what we call it when you see a visible bubbling of the cooking liquid. In fact braising is best done at a low temperature of around 85 degrees C / 185 degrees C with an almost imperceptible shimmer - not a rolling boil. Braising refers to this cooking in liquid, so technically you can braise anything. Vegetables, fruit, chicken, fish.

As this article is about meat braising, we'll focus on the tougher cuts of meat that save you money and taste great when you use this cooking method.

Beef cuts: Shin, Osso Bucco, short rib, chuck, shoulder, gravy beef, plate, cheek, oxtail, tendon, tripe, tongue

Lamb Cuts: Shoulder, shin (shanks), tongue

Pork cuts: trotter, knuckle, hock, ribs, spare ribs, belly, shoulder, tripe

How to braise or stew:

As stewing is almost the same as braising, you can follow the steps below.

For stewing, cut into smaller pieces, like a dice. When cutting things to stew (or generally) look at the size of the mouth or the spoon to eat it with. Always cut your items into a size that's easily picked up with a spoon and eaten. A stew should have enough liquid to totally cover (immerse) the meat.

A braise can be done without cutting so small (Not bite sized).

You can braise medium to large pieces of meat. Medium means cuts like spare ribs, short ribs, tongue, "steaks" (cut from the lower left or shoulder) or osso bucco.

Large means whole cuts like the size you would normally roast, and can include whole ducks, whole chicken, lamb shanks or primal cuts of beef.

Beef cheeks You can braise by immersing in liquid totally, or you can put into a braising dish or casserole with a tight fitting lid, and cover halfway to three quarters up the meat with the liquid. Cover with the lid. Bring to a simmer on the stove top, then put in a gentle oven at 150 degrees C (302 degrees F) with the lid on, until the meat is tender all the way through.

Prepare your braising liquid. Flavour it with the things you like. This can be your classic European flavours like carrot, onion, celery, thyme, bay leaf, peppercorn, tomato. Or you can use some Asian aromats like ginger, spring onion, carrot, lemongrass, soy, star anise

Clean or trim your larger cut to braise whole. Don't worry about this too much. You just need to trim off any excess fat as this will melt off and float on the top as an oily liquid, soaking up all the flavours. lean is best for this

Bring your braising stock to a simmer and then put your meat into it. Watch the temperature until it comes back up to a gentle simmer, and then adjust it so the liquid is moving ever so slightly.

That's it. Now you have to wait. Keep it at that temperature until tender. For pork this is 45 minutes to 1 hour or thereabouts. For lamb about 1-2 hours depending on the cut. For beef it is 1-5 to 5 hours.

This depends on the size of the cut. Beef short ribs are 1 to 1.5 hours depending on quality. A corned beef or a silver side can be 3-4 hours as it is quite large. You'll be looking for the tenderness of the meat, and take it as far as it will go without it starting to fall apart. Ox tail about 1.5 to 2. hours. Beef cheek about 3 hours.

Perfect your technique on smaller items like pork spare ribs (45 min to 1 hour), lamb shanks (1.5 to 2 hours), pork belly (40 minutes to 1 hour), and beef short rib (1 to 1.5 hours

Helpful tips

Meat should be soft, juicy and tender. It should come off the bone easily when you want it too, but it shouldn't fall off the bone by itself

If over cooked, a braised meat will be dry and stringy, even though it is in a sauce

Chicken cooks quite quickly, and doesn't need to braise until tender, unless it is an old boiler - in which case you do need long, slow braising like meat

Red wine is a great braising medium for meat. Use the European aromats mentioned above, and add a little tomato paste, mushroom and rosemary when braising lamb shanks

Water is great for braising. It makes a 'stock' as the meat cooks. Just add plenty of other flavours - vegetables, herbs, dry mushrooms, spices etc. Onions are always great to give body

Don't thicken the sauce until the end, or it's harder and longer to cook

Don't salt the dish properly until the end. Use a little salt while cooking, but salt at the end. As the sauce cooks, some will evaporate, and it will 'reduce', concentrating the flavours, including the saltiness

When the meat is tender, taste the cooking liquid. If it is delicious as is, thicken it with cornflour or some roux. If it needs more taste, transfer it into a steel pot (strain it), then reduce until it thickens and concentrates. At the point where it is tasting perfect, use it like that, or thicken with roux or corn starch

Don't braise first class cuts (expensive meat) You need the cheap nasty cuts with connective tissue for a braise to taste truly great.

Don't cut the gristle and connective tissue off the meat before braising. This is what makes it taste so wonderful. If you just braise pieces of lean meat they will become dry and tasteless. Never braise things like fillet steak, sirloin, rump, lamb cutlets or pork loin. They are best for the grill or the pan, seared or barbecued, or cooked with dry or radiant heat.

If you have any questions, visit me on my website and leave a message. I normally answer quite promptly.

Beef cheeks You'll also find many recipes and resources for both Western and Asian cuisine in my archives

#Beef cheeks

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