Tuesday, November 10, 2009

Recipe of the Day: Beef Samba


1/2 kg beef, cut into small pieces
1 tbsp soy sauce
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 heaping tbsp cornstarch
1 whole garlic, minced
1 whole onion, chopped into bits
1/4 cup soy sauce
1/2 cup vinegar
1 tsp pepper
1 cup sugar
1/4 kg tomatoes, cut into small pieces
spring onions cut into very small bits

1.Place beef in a sauce pan with enough water to cover the meat. Add 1 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar and 1/2 tsp pepper. Let boil, then cook under low fire for 1 hour. (This is if you don't have a pressure cooker like I do.)

2. When the beef is tender, drain it and allow stock to cool. By this time, much of the water have evaporated, leaving around 2 cups amount of stock. Mix cornstarch with cool stock.

3. Saute beef on a very small portion of the minced garlic and onions. Add the cornstarch-stock mixture, soy sauce, vinegar, pepper and sugar. Stir until sauce is very thick.

4. Fry the minced garlic and drain from oil when brown.

5. Serve saucy beef with tomatoes, fried garlic and spring onions on top.

Now I have to really work on my presentation because this one doesn't look too delicious even though it really is (I swear!!! Haha!). It's just that it was my first time to cook this since regularly eating it at one of the little cafe's near UST back in my college days. I just tried as hard as I can to remember the flavors I tasted back then and came up with this recipe!

You see, I'm not good with measurements, because I cook by palate...Meaning, I taste the food every once in a while and find out what's missing. I tasted the saucy beef and it didn't quite taste the way it did at UST. Fearing I failed, I had to mix all the toppings in procedure #5 with my saucy beef before serving so I can test if I got the flavor I was looking for. And I got it! I was right all along! So for a better presentation, you can just follow procedure #5 and let your tasters do the mixing.

Love lots,


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