Chocolate-Filled Yellow Cupcakes (and Kreativ Blogger award)

[ts]
A semi-wordless one. (OK, OK, I know when I say that there are actually words and words and words... but you know what I mean.)

These are some yellow cupcakes that I filled with some chocolate. They were brought to Boss #1's class on his birthday a while back. Since we're not cupcake-proficient, these were simply topped with whipped cream and some sprinkles.

We used the same recipe as our jalapeño cupcakes. Except without the jalapeños, of course. ;)



We would like to offer these to Dragon of Dragon's Kitchen for giving us the Kreativ Blogger award.

Thanks so much! An award for creativity is truly appreciated.

We hope you had a great time during your vacation! =)




As part of receiving the Kreativ Blogger award, we have to name 6 things we love.

So, off the top of our heads, here is our list:

1) JS loves BLUE-Y, her childhood blanket.

2) ts loves fog and wind.

3) ts loves singing... so much.

4) JS has recently fallen in love with soft, Taiwanese buns... and MaLa hotpot!

5) JS loves to argue. (Haha. Written by ts.)

6) ts loves to "sudden rage" (that's a verb, by the way). (LOL. Written by JS.)

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"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)

[js]
Preparing for this event, it finally seemed to me that we're getting back into the swing of blogginthings.

Which means, that once again, we were rushing towards deadline and had to come up with something for Weekend Wokking in less than two days. In our defense, though, the rush had nothing to do with our lazy, procrastinating natures. We did take that out-of-town, out-of-country, out-of-time-zone trip after all, for the whole of ten days.



top left: XiMen area; top right: ShiLin Night Market
bottom left: store selling scooter helmets; bottom right: ChiaTe Bakery

[js]
Make that 2 days in transit, floating about and flitting from airport to airport, and 8 days in Taipei.

In Taipei, we got to attend the joyous occasion of a friend's wedding, and it is from Taipei that we get our inspiration for this month's edition of Weekend Wokking.

The feature ingredient this time is beef, and when we think of beef, really, really, really, truly, truly, truly, the first thing that comes to mind -- and the last thing on our minds too -- is ground beef and hamburgers.


The Inspiration

image from Burger King Taiwan

[ts]
Intriguing, isn't it?

We spotted a poster for this "Mashed Potato Beef Burger" at a Burger King window. In fact, I took a picture of it. However, I realized that the image from the Burger King Taiwan website would be much better.

[js]
We didn't get to try this new Burger King product because we saw this poster on the last day.

Besides, we did not have any fast food from the "big names" (Western multinationals) at all. It is so easy to get good food quickly in Taipei. Given the speed we were served beef noodle soups there, we had the feeling that going into a fast food place might actually take longer than other food establishments.

Also, the food choices in Taipei were varied enough that we did not need to "reset" our palate and our stomachs, like the time we went to Tuscany. After 12 days in Tuscany, eating more or less the same things each day, I was really dying for some McDonalds (or anything non-Tuscan). I remember digging into a Quarter Pounder with Cheese, munching on french fries and sipping ice-cold Coke, with a whole lot of glee at the train station in Pisa.

I wanted to check out a local McDonalds there and actually get a McDonald's burger in Taipei too, but not for the same reason as I did in Tuscany. This time, I just wanted to know if burgers in Taiwan are as cardboard-y as the burgers we have over here from the same joint. I have a suspicion that the burgers there might taste slightly, just a tad, better than the burgers here, to adapt to the "unique, local conditions" in Taipei. Who knows, eh: they might have added a unique Taiwanese twist to the some menu items. They might have other interesting items too: I hoped to see a minced pork burger there.

Not to be, though. Maybe next time. This time, we attempt to recreate this "mashed potato beef burger."

Analysis
[ts]
First of all, thanks to CL and our cousin JY for help with the translation! And of course, AL for the complete translation. (Read transalation here.)

Sadly enough, JS and I are quite bad, very bad, with the reading of Chinese. We can only read about 10% in isolated characters, I would figure. That's quite useless. We just looked at the picture. =)

So, we have a sesame seed bun, cheddar cheese, the beef patty, "BBQ" sauce, crispy onions, and the star component, the "mashed potato."

When we started the dish, we only had the above information. I guess we should've asked for a complete translation from the start, eh? But, no matter.


Here's our interpretation of this very intriguing what-the-West-thinks-that-the-East-thinks-food-in-the-West-is burger.


Sesame Seed Bun & Cheddar Cheese

[ts]
If we had enough time, we would've made the buns ourselves, like we did before (Chimichurri Burger; Sesame Seed Buns).

But, store-bought worked fine. We also bought some pre-sliced cheddar.

Beef Patties


[ts]
We've defaulted to making all our burgers with onions and celery in the patty, like in Yaya's Philippine-style burgers. They really are so much juicier that way. So, in a food processor, we buzzed together some onion and celery, added that to the ground beef, seasoned with salt and pepper, and formed the patties.

As you may know, Burger King does pride themselves in their flame-grilled burgers. Unfortunately, flame-grilling is not yet in the cards for us. We had to pan-fry ours. (Of course, flame-grilling would be fabulous!)

Satay/Sacha Ketchup


[ts]
Instead of a North American BBQ sauce, we decided to Asianize this component. Here we have a satay/sacha ketchup.



[ts]
It's as simple as mixing together ketchup and satay/sacha sauce.

Note:
By "satay sauce", we mean this "sa-cha" sauce, not the peanut sauce for Indonesian/Malaysian satays (skewered meat). Actually, I didn't realize satay sauce and sa-cha sauce were one and the same until I took the photo of the can above and sort-of-accurately guess-timated the pronunciation of the Chinese words! We use this primarily for Mama's Fish Head Soup.

Update, a few hours later:
Hmm, we may be totally wrong! Satay sauce and sacha sauce may not be the same at all!

We discovered this while walking around T&T a few hours after posting this and spying a bottle labeled "satay sauce", but the Chinese was not the same as our can at home.

But, we have sacha sauce as part of our "condiment"/dipping sauce in Cantonese hotpot. And, I'm pretty sure it has been referred to as "satay" sauce. The plot thickens.

So, I turned to Sherman of Sherman's Food Adventures for answers regarding this quite confusing satay/sacha situation. Read more about satay here.


Crispy Onions


[ts]
We almost didn't include this component into our burger. JS kept telling me not to include it. But I had to! I had to stay true to our inspiration!

I simply tossed some onions slices in seasoned cornstarch and shallow-fried them.

"Mashed Potato"
(Red-skinned Potato Salad)


[ts]
When we started making this burger, all I knew was that this "mashed potato" component was made with red-skinned potatoes.

However, while in Taipei, we noticed that such an item as bread with a potato salad filling existed. We found this in boulangerie/patisserie-type stores (French baguettes with potato salad filling), in deli-counter type places (white sandwich bread filled with tuna salad and potato salad), and in Taiwanese bakeries (Taiwanese soft bun filled with potato salad).

From this, we concluded that this "mashed potato" must actually be potato salad. So here's ours.



[ts]
I boiled some red-skinned potatoes, drained, cooled and diced them. In my mayonnaise, I added green onions and cilantro. To once again Asianize this, I also added soy sauce and sesame oil, along with the common salt and pepper.

Assembly

Bun + Cheddar Cheese + Beef Patty...


+ Sacha Ketchup + Crispy Onions...


+ Potato Salad + Sesame Seed Bun!

[js]
The storebought soft, white, commercial bun was essential to the whole "fast-food burger" experience. Of course, this burger did not taste like "fast-food."

The burger patty itself was juicy and moist -- so no complaints from that end. It wasn't chargrilled, but hey, we have to make do what we have. ;) The celery and the onions added made the beef flavours lighter and not so one-dimensional like a cardboard burger patty.

I was slightly apprehensive about the sacha ketchup, because it smelled very pungent while TS was preparing it. But, in the burger, it melded quite nicely with all the other flavours. When I read the ingredients, I discovered that the sacha sauce contained dried and fermented shrimp and fish.

As for our star component, the "mashed potato", the creaminess of the potato salad played a delicious counterpoint to the pungency of the sauce, and provided a nice textural and temperature contrast.

Quite the success, this one.

eatingclub vancouver Weekend Wokking posts:
Ravioli "Caprese": Tomato, Basil, Bocconcini
Eggplant "Clafouti"
Bibingka
Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
Chicken, Broccoli and Cheese w/ Pipián Verde
Adobo Mushroom Tart
Duck and Orange Crêpes with Orange-White Wine Sauce
Almond Eggplant "Bisteeya" (Bastilla)
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Lemon Chamomile Tiramisu
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans
Spinach and Cheese with Puff Pastry, Three Ways

Recipe

"Mashed Potato Beef Burger"
(Red-skinned Potato Salad in Taiwanese Satay Cheeseburger)
Makes 8 to 10 burgers

Sesame Seed Buns
8-10 buns, store-bought is fine

Sliced Cheddar Cheese
1 to 2 slices per burger

Beef Patties
2 lbs ground beef
1 medium onion
4 stalks celery
salt & pepper

In a food processor, buzz together onion and celery. Add mixture to ground beef. Season with salt & pepper to taste (start with 1 teaspoon salt) and mix together well.

Form into patties, using approximately 1/2 cup of beef mixture for each. Or simply divide mixture into how many burgers you wish to make. (We used the store-bought bun as a guide in terms of patty size.)

Pan-fry in a skillet, or grill.

Sacha Ketchup
Makes little over 1/4 cup

1/4 cup ketchup
1 to 2 tablespoons sacha sauce

Combine well.

Crispy Onions
1 onion
cornstarch for dredging
oil for frying

Slice onions. They don't have to be rings. Dredge in cornstarch. In a pan, heat oil over medium-high heat. The oil should be around 1-in high. Add dredged onions and fry until onions are golden brown. Drain on paper towels.

"Mashed Potato" (Red-skinned Potato Salad)
Makes approximately 4 cups

1.5 lbs red potatoes (approximately 4-5 medium-sized)
3/4 cup mayonnaise
3 stalks green onions
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 teaspoon sesame oil
salt & pepper

Wash and scrub potatoes. Place them in a pot with enough cold water to cover. Let the water come to a boil and lower the heat. Simmer until potatoes are cooked, from 15 to 30 minutes, depending on the size of potatoes. Drain and cool.

When cool, dice into 1/2-inch cubes. Mix diced potatoes with the rest of the ingredients.

Assembly
Divide each component into 8 or 10 parts, depending on the number of your patties.

For each burger, place a slice or 2 of cheddar cheese, a beef patty, a teaspoon or so of sacha ketchup, some crispy onions, and a generous amount (about 1/2 cup) of potato salad.

Enjoy!

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We're submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.

The host this month is Marija of Palachinka.

If you would like to participate or to see the secret ingredient, check who's hosting next month.

Check out all Weekend Wokking Roundups.


All about satay sauce
Sherman of Sherman's Food Adventures clarifies our newfound confusion regarding "satay" sauce.

"There's peanut-based satay sauce, there's a satay sauce based on peanut and brillfish, and then there's a savory one that does not have peanut.

"The peanut-based one is usually meant as a dipping sauce, not a soup base. I use the non-peanut one myself for hot pot.

"The brillfish satay sauce is synonymous with Lee Kum Kee. The peanut one is synonymous with the Amoy brand.

The one you want for a soup base for hot pot is the Koon Yick Wah Kee brand; the label is tealish-green in colour. I mix that brand of satay sauce with chili flakes, dark soy, sugar, salt, white pepper and sesame oil with chicken stock. That's my hotpot soup base."

Whew. Thanks, Sherman!

http://en.wikipedia.org/wiki/Shacha_sauce

Back to the burger: click here.



"Mashed Potato Beef Burger" Ad Translation

Title: Mashed Potato Cheese Burger

Burger Components

Fresh Red Skinned Mashed Potato
Combined with red-skinned potato imported from the US; tastes fresher and sweeter.

BBQ sauce
Secret Burger King BBQ sauce, rich and smooth, is a unique taste that best compliments the mashed potato cheese burger.

Crispy fried onion
Special crispy fried onion, full of crunch.

Cheese
Topped off with a slice of melting cheese, adding to the full flavor of the burger.

Grilled = Delicious
Burger King is the only restaurant worldwide that uses a 370 degrees Celcius automatic barbeque grill oven to create its signature grill marks. Excess fat is lost during the grilling process, so that the patty does not taste oily and retains the fragrance of the barbeque. This makes our patties completely different from those fattening patties sold by other fast food chains.

Thanks, AL!


Back to the burger: click here.

Duck Stock Risotto with Portobello and Chard, with Hazelnut Gremolata

[ts]
For some reason -- let's say it's because JS somehow comes home with a duck or two every couple of months -- we seem to be having more duck at home. I guess that very first duck opened the floodgates.

From ducks come duck carcasses, and from duck carcasses come duck stock.



[ts]
We had some duck stock sitting around in the refrigerator. Further rummaging around yielded these other items: there's the duck stock, portobello mushrooms, Swiss chard, bacon, Parmigiano-Reggiano. . .



...and some duck fat.

And so, we decided to make risotto. With bacon. And duck fat.

Oh yeah, this is a dual-fat risotto!

Duck Stock, with mushroom stems
[ts]
Before I started the risotto, I started heating the duck stock. I threw in the stems from the portobellos.

(I had the hardest time trying to remember what this photo was depicting. Those mushroom stems threw me in for a loop!)


Sautéed Portobello Mushrooms & Swiss Chard
[ts]
The most important thing is this step is to render out some bacon fat. Of course, I kept those crisp bacon pieces and set them aside.



[ts]
I sautéed the portobellos and the chard separately.

In the residual bacon fat in the pan, I sautéed the sliced portobellos first and set those aside.

For the swiss chard, I decided to keep the stems and so had to add them to the pan first. When the stems were just about soft, I added the greens and cooked until they were just wilted.

Time for making the risotto!

Risotto


[ts]
I used the standard risotto method to make this dish.

I sautéed some onions and garlic in some duck fat until the onions had softened. I then added the arborio rice. I let that cook until the rice was toasted. I added a touch of white wine, let that cook for a bit, then proceeded with the ladling of the duck stock.

You know how it goes. Add stock and stir. When the rice has absorbed most of the liquid, repeat.



[ts]
When the rice was more or less done, I stirred in the chard and mushrooms. I finished the whole thing off with some butter and Parmigiano-Reggiano.

Done!

Oh, remember our hazelnut gremolata? There it is again. It has hazelnuts, parsley, lemon zest, garlic and salt.



[ts]
This dish was what we originally made the gremolata for. I topped each serving of duck stock risotto with the hazelnut gremolata and some shaved Parmigiano.



[ts]
Oh, you're wondering about those crispy bacon pieces? Well, by the time the risotto was done, all the bacon had been snatched up and nibbled on by other people. I didn't even get to eat a piece... well, maybe two.

Anyway, the risotto was great, of course! ;)

Although, I do wish the color was cleaner and lighter, and the overall look was not too "busy". But, I didn't want to get rid of those red chard stems, nor did I think I had to remove the gills from the portobellos. I also really wanted the hazelnut gremolata with my dish.

The components of this risotto went really well together. The duck stock provided the requisite depth of flavor, the portobello mushrooms were nice and meaty, and the chard was just plain good. With all the umami going on, the hazelnut gremolata with its bright citrus notes and pungent spikes, not to mention the texture contrasted provided by the roast hazelnut pieces, just put this over the top.

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[eatingclub] vancouver Duck dishes:
Duck Shepherd's Pie, or "Duck Coop Pie"
Duck and Orange Crêpes with Orange-White Wine Sauce
Duck Stock Risotto with Portobello & Chard, with Hazelnut Gremolata
Shredded Duck and Rice Noodle Soup
Duck Enchiladas with Chipotle Peanut Salsa

And of course, our $5 Utility Duck Series, where all the following were made using one duck:
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad
Duck (Interim)
Roast Duck Legs with Cabbage-Portobello Pappardelle
Duck Fat Potatoes
Duck Tortellini in Brodo

Beef Kaldereta Empanada (and Breakfast Wrap)

[js]
After the second day of our beef kaldereta (beef stew with bell peppers), there was still some left over. I personally did not want to have the same meal again on the third day, so we decided to let our beef kaldereta undergo a makeover and come back slightly different.


Easy Empanada


[js]
We had some puff pastry thawing in the fridge, its purpose as yet unknown. So, we decided to use it to make "empanada" with beef kaldereta filling.



[ts]
Because of all the reheating the dish had gone through, the beef had basically shredded itself. Less work for us!

It was simply a matter of cutting the puff pastry to size, adding the filling, and closing each pocket. I brused the top with egg wash and they went into a 375 F oven for about 15 minutes to 20 minutes or so, until golden brown.




Breakfast Wrap


[ts]
Even after making the empanada (we only made about 8 or so), we still had beef kaldereta left over. So, I decided to pack it for lunch the next day. Why is this called a breakfast wrap, then? Well, I guess because of the eggs? =)

I simply filled a flour tortilla with some beef kaldereta and added some cooked eggs. I rolled the whole overfilled thing up, taking care to spill as little as possible of the filling.

[js]
And so, with these two incarnations, we managed to finish the whole pot of beef kaldereta. Next time, we won't cook as much, especially when the star of the stew is not the meat itself but its sauce and entourage.


Beef Kaldereta post and recipe

[eatingclub] vancouver Filipino food
Bibingka
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Embutido
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)

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Atsara (Green Papaya Pickle)

[js]
Atsara was an acquired taste for me.

Growing up, I distinctly remember not liking atsara and would push it off to the side of my plate so it would not touch my (Philippine) chicken barbecue. Meanwhile, my father would be making oohs and aahs, in a manlier way of course, over atsara. I couldn't understand the ado about some scraggly pieces of sweet-sour vegetables.

Who knows when the tide turned, eh? Now, I can't get enough of atsara. It is a perfect condiment to grilled meats and fishes. When we have our Filipino food fix at Rekados, I'd gobble up the atsara on top of each dish and ask for more.

We never thought of making atsara ourselves until Starry, Starry Night. It was the most opportune time to learn how to make a good atsara.

(Oh yes, we still have dishes from that night about which we haven't gotten around to blogging yet!)

Green Papaya Prep


[ts]
It's actually very easy as this is one of those quick pickles. One just has to get through the green papaya prep.

I peeled the green papayas, cut them in half and discarded the seeds. I like the cool, barely green color of these unripe ones. Oh, and the seeds? Still pearly white.



[ts]
Then, I had to shred the flesh. SO MUCH SHREDDING!!! Although, I did wise up and bought one of those fancy toothed "peelers" for just such an occasion. (I guess they are called "vegetable shredders.")



[ts]
The shredded green papaya was salted and let to sit in a colander for about an hour. Then, I had to squeeze out the excess moisture.



SQUEEZE!!!

(Is it just me, or am I always left to do some squeezing while preparing food? Evidence: here, here, here, here...)

Green papaya prep: done.

[js]
I leave the squeezing to TS because I know it's one of those tasks I cannot do very perfectly. We will have watery atsara if I were to do it. So, prudence being the better part of valour, better to delegate these sorts of tasks.

Pickling Solution


[ts]
To make the pickling solution, I heated some vinegar (I used either cane or coconut vinegar) with sugar and a tiny bit of salt, then added a garlic clove, thinly sliced ginger, and some black peppercorns. It only needed a little time on the heat, just to dissolve the sugar.

I let this cool slightly.

Other Veg


[ts]
Other ingredients in the atsara were carrots, red and green bell peppers, and onions. All were sliced thinly. Actually, carrots in atsara sometimes look like flowers. I tried carving out the sides of the carrot so that I can slice them into flower shapes, but it was not to be.

Waiting

It looks pretty already!

[ts]
It was just a matter of adding the pickling solution to the green papaya and other vegetables, letting the mixture cool to room temperature (if still warm), putting it in the refrigerator, and waiting. I suggest waiting overnight.

Raisins
[ts]
We didn't add raisins at first, thinking the atsara could forego it. We tasted it without, but JS wanted that, how would one describe it, well, raisin-y sweetness that sugar alone doesn't have. So we added a handful of raisins.

[js]
The atsara was a hit!

The whole container was pretty much devoured that very night. In fact, my mother has since requested atsara a few more times, but we just haven't gotten around to it.

I guess I need to pick up a green papaya soon.


Recipe

Atsara (Green Papaya Pickle)
Makes 1.5 liters or 6 cups

1 large or 2 small green papayas
1 tablespoon kosher salt
1 large carrot
1 red bell pepper
1 green bell pepper
1 large onion
1/4 cup raisins

1 cup cane or coconut vinegar
1 cup sugar
1 teaspoon salt
10-20 whole black peppercorns
1 garlic clove, whole
2-inch ginger, shredded/julienned

Peel papaya. Cut open and discard the seeds. Shred the flesh using a vegetable shredder. Place in a colander and add the kosher salt. Toss. Let sit for about an hour.

In the meantime, prep the other vegetables. Shred the carrot. "Julienne"/thinly slice the bell peppers and the onion. They should be similar in size and shape to the green papaya shreds.

After the hour is up, squeeze green papaya shreds to get rid of excess moisture. Toss green papaya together with the prepped vegetables and raisins.

In a small saucepan, heat the vinegar over low. Add the sugar, salt, black peppercorns, garlic clove and thinly-sliced ginger. Heat until sugar and salt have dissolved. Let cool slightly (until only lukewarm).

Pour over vegetables. Let cool to room temperature. Store in a container, cover tightly, and refrigerate overnight.

Serve as a condiment to meat or fish dishes, especially grilled items.

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[eatingclub] vancouver Filipino food
Bibingka
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Embutido
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear


We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.

If you'd like to participate, see who's hosting next week. WHB is hosted this week by Anna of Anna's Cool Finds.