Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is the Filipino version of beef steak. I got this recipe from a Pinoy magazine and I am sure you'll gonna love this recipe.


  • 1 kilo beef tenderloin
  • 4 cloves garlic
  • 3 tablespoon oil
  • 1 tablespoon soy sauce
  • 3 pcs white onion
  • 1/4 cup calamansi juice
Cooking Procedure:
  1. Cut beef tenderloin in 3x2x1/2 inch thick steak.
  2. In a bowl, marinade beef tenderloin in garlic,soy sauce,pepper, and calamansi juice for at least 1 hour.
  3. Heat the pan and add oil
  4. Saute onions until translucent then set aside.
  5. Remove the beef fro the marinade and sear each steak over high heat on both sides according to desires doneness.
  6. Set aside on a serving platter and keep warm.
  7. Reduce heat and pour the remaining marinade into the pan.
  8. Add the onion rings and simmer until liquid reduced by half.
  9. Pour the sauce over the beef and serve hot.

Chicken Barbecue for Diabetic

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

  • 1 10 3/4-ounce (301 g) can tomato puree
  • 1/2 onion, 3 ounces (90 g) chopped fine
  • 3 tablespoons (45 ml) French style whole-grain mustard
  • 3 tablespoons (45 ml) fresh lemon juice
  • sugar substitute equivalent of 2 tablespoons sugar, or to taste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
  • 1/4 teaspoon (1.25 ml) ground allspice
  • 1/4 teaspoon (1.25 ml) ground ginger
  • 1/3 cup (160 ml) water
  • freshly ground pepper
  • olive oil cooking spray
  • 6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed
Cooking Procedure:
  1. Prepare the coals in the barbecue or light the grill.
  2. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
  3. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
  4. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.
Per serving (with 2 tablespoons sauce):170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium

Fruit Salad - Filipino Style

Fruit salad is very popular in the Philippines especially during summer because of the very hot weather. You can see vendors selling fruit salad placed in an ice candy wrapper and this is "selling like hot cake" to the streets in every place in the country.

Due to this phenomenon, even the big fast food chains are having their own recipes for fruit salad. I have here a fruit salad recipe I found in the net and I want to share it here. It is very easy to make and you will surely like it.


  • 1 1/2 cups heavy cream
  • 1 (8 ounce) package cream cheese
  • 3 (14 ounce) cans fruit cocktail, drained
  • 1 (14 ounce) can pineapple chunks, drained
  • 1 (14 ounce) can lychees, drained
  • 1 cup coconut
  • 1 (8 ounce) package unsalted chopped almonds (optional)
  • 1 1/2 cups cubed apples (optional)

  1. Mix heavy cream and cream cheese together to a smooth sauce like consistency.
  2. Combine with other ingredients and blend well, chill overnight.
This specification can make up to 6 servings.


Orange Herb Roasted Chicken

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!


1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage


1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.

2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.


Crab Cakes

For those who loves to bake, here is one cool recipe for you. Crab cakes! Yes, crab cakes are becoming popular especially for the seafood and cake lovers. Here is a crab cake recipe I stumbled upon from the net:

1 pound fresh lump crabmeat, picked over for cartilage
1 egg
1/4 cup chopped red bell pepper (optional)
1/2 cup chopped scallion (optional)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 tablespoons bread crumbs, preferably fresh, or cracker crumbs, or as needed
About 1 cup all-purpose flour for dredging
Curry powder (optional)
2 tablespoons peanut, extra virgin olive, or vegetable oil
2 tablespoons butter or more oil
Lemon wedges and/or Tartar Sauce

1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.

2. Refrigerate the mixture until you're ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it's ready to go when you finish mixing).

3. Season the flour with salt and pepper and add some curry powder if you like. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1- inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce.


Home Made Barbecue Sauce

Your barbecue tastes better if you baste it with barbecue sauce. There are a lot of commercial barbecue sauce in the market but if you want to make at home, here is a sample recipe for delicious barbecue sauce.


  • 3 tablespoons margarine
  • 4 tablespoons flour
  • 1 cup water
  • 2 tablespoons soy sauce
  • dash of pepper
  1. Melt margarine in skillet.
  2. Blend in flour.
  3. Add water, soy sauce and pepper.
  4. Cook until mixture is thick, stirring constantly.

Pork Barbecue

Pork Barbecue is one of the special recipes in many Filipino occasions. Everybody love it especially the children.


  • 1/2 kg lean pork, sliced
  • 1/4 kg liver, sliced
  • 5 cloves garlic, crushed
  • 1/2 cup calamansi juice
  • 1/4 tsp pepper
  • 1/4 cup soy sauce
  1. Mix all ingredients in a bowl.
  2. Marinate pork pieces for 2 to 3 hours.
  3. Arrange the pork pieces in bamboo skewers.
  4. Broil over live charcoal.
  5. Baste with barbecue sauce while broiling.

Chicken Pastel

Chicken Pastel Filipino Style.


  • 1 chicken, cut up and boned
  • 3 tablespoons soy sauce
  • 1 teaspoon kalamansi juice
  • 5 cups cold water
  • 1 1/2 teaspoons salts
  • 1/4 cup butter
  • 1 pc chorizo de bilbao, sliced
  • 1 cup Vienna sausage, sliced
  • 1 cup broth
  • 1 pc carrot, cut into cubes
  • 3 pcs potato, cut into cubes
  • 1 can cream soup
  • 1/2 cup green olives
  • 1/2 cup mushrooms
  • 2 tablespoons flour
  • 2 hard-cooked egg, sliced
Cooking Procedure:
  1. Marinate chicken pieces in soy sauce and kalamansi juice
  2. Place them in a saucepan with water, salt and pepper; let boil and simmer until tender
  3. Melt butter in skillet. Brown the chicken.
  4. Drop in slices of chorizo de bilbao and Vienna sausage.
  5. Pour in the broth. Cover and cook until half done.
  6. Add green olives, carrots, potatoes, mushrooms and cream soup.
  7. Cook everything together. Thicken with flour if necessary. Season well.
  8. Transfer cooked mixture to a baking dish then garnish with slices of hard-cooked eggs.
  9. Cover the dish with pie crust.
  10. Bake at 204 Degrees Celsius  for about 40 to 50 minutes until crust is golden brown.
  11. Serve hot.

Bibingkang Galapong

Bibingkang Galapong is otherwise known as Coconut Rice Cheesecake.


  • 2 cups enriched rice soaked and ground in 1/2 cup water
  • 1 cup rich coco milk
  • 1 1/2 cup sugar
  • 1 teaspoon baking powder for every cup of the mixture
  • 3 tablespoon butter of margarine
  • 8 eggs well beaten
  • grated cheese
  1. Mix the ground enriched rice and sugar. 
  2. Add the butter, baking powder and the well beaten eggs with rich coco milk.
  3. Pour into pie and cake pans lined with wilted banana leaf.
  4. The pans should only be two thirds (2/3) full.
  5. Bake in moderate oven until slightly brown.
  6. Sprinkle with grated cheese or sugar.
  7. Bake again to finish browning.