Mechado (Filipino Braised Beef Shanks) Osso Buco

 

                                                                                   

15 mins To prep

3:00 To cook

15 Ingredients

CAPABLE COOKS easy

6 Servings

• Ingredients
• Nutrition

•  3-4 beef shanks
•  flour for dredging
•  4 carrots, 1 diced and 3 chopped
•  2 small white onion, diced
•  2 celery stalk, diced
•  3 garlic cloves, diced
•  1/2 red bell pepper, diced
•  1/2 cup white wine
•  2 cups beef stock
•  1 15 oz can tomato sauce
•  1 15 oz can crushed tomatoes
•  1/2 cup filipino soy sauce (like silver swan)
•  2 dried bay leaves
•  1 tbsp corn starch for thickening the sauce
•  2 tbsp oil to fry
•  oil for cooking
•  salt and pepper
• 
  

• Method
• Notes

1.                            INSTRUCTIONS

   1. season beef shanks with salt and pepper
   2. dredge the shanks in the flour, dust the excess off
   3. in a large skillet, heat enough oil to cover the bottom
   4. sear the beef shanks, 4-5 minutes each side
   5. remove the beef shanks
   6. to the same skillet add the diced carrot, onion, celery and bell pepper
   7. season the vegetables with a pinch of salt and pepper
   8. saute the vegetables for 4-5 minutes until softened
   9. stir in the white wine and let reduce for 4-5 minutes
   10. stir in the bay leaves, tomato sauce, crushed tomatoes, soy sauce and beef stock

2. SLOW COOKER METHOD

   1. place the chopped carrots in the bottom of the slow cooker, top with with tomato sauce and gently place the browned beef shanks into the sauce
   2. cook on high for 3 hours or low for at least 5 hours

Ling's Lumpia Recipe

0:20 To prep

0:30 To cook

12 Ingredients

CAPABLE COOKS easy

6 Servings

• Ingredients
• Nutrition

•  500g Mince Pork
•  1 carrot diced
•  1 onion diced
•  100g of beans diced
•  1 packet vermicelli
•  3 garlic cloves, diced
•  1 magic sarap for seasoning (optional)
•  100 g mushrooms diced (optional)
•  salt & pepper to taste
•  2 tbsp or more soy sauce
•  sping roll wrapper (I get the ones from Coles or woolworths, if its big, I normally cut it in half)
•  2 tbsp oil to fry
• 
  

• Method
• Notes

1. Step 1
   Soak the vermicelli noodles using cold water for maybe 10 mins.
2. Step 2
   Heat oil. Fry the garlic and onion for about 2 mins. Add the mince pork. Cook for maybe 5 mins. 
3. Step 3
   Add carrots, beans & mushroom. Fry for another 3 minutes. Add soy sauce. You can always add more if u need more soy sauce. Add the magic sarap seasoning too. 
4. Step 4
   Cut the soaked vermicelli in half using a scissor, drain it and add it in the frying pan. Stir till everything mix together. Add salt and pepper to your liking. Take the mince out because u only want it half cook. 
5. Step 5
   Put 1 scoop of mince into the wrapper. Roll it and fry. Enjoy!

Beef Bulalo Recipe

0:10 To prep

1:50 To cook

7 Ingredients

EASY Difficulty

6 Servings

• Ingredients
• Nutrition

•  2 kilos beef bone
•  1/2 pc small cabbage
•  2 brown onions, 
•  3 pcs corn, cut into 3 parts
•  2 tbsp whole pepper corn
•  2 litres of water
•  4 tbsp fish sauce
•  salt and pepper to taste
• 
  

• Method
• Notes

• In a big cooking pot, pour in water and bring to a boil
• Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
• Add the corn and simmer for another 10 minutes
• Add the fish sauce,cabbage.
• Serve hot. Share and Enjoy!

0:40 To prep

1:15 To cook

11 Ingredients

EASY Difficulty

6 Servings

• Ingredients
• Nutrition

•  1 1/2 kg of chicken marylands, each cut into 4 or 6 pieces
•  1 tablespoon olive oil
•  2 brown onions, halved, thinly sliced
•  2 garlic cloves, thinly sliced
•  1 tablespoon sweet paprika
•  2 teaspoons fennel seeds
•  4 medium tomatoes, chopped
•  435ml (1 3/4 cups) Campbell's Real Stock Chicken
•  90g (1/3 cup) light sour cream
•  1/4 cup chopped fresh continental parsley
•  SAXA Pink Himalayan Salt Flakes, to season
• 
  

• Method
• Notes

1. Step 1
   Removed the skin of the chicken so it's not oily when frying. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 5 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
2. Step 2
   Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
3. Step 3
   Stir in sour cream. Sprinkle with parsley. Served with fried rice. 

Sticky beef ribs

Marinating

Spoil dad on Father's Day with a plate of these finger-licking beef ribs in a sweet, spicy marinade.

1:15 To prep

1:00 To cook

10 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  1/2 cup tomato sauce
•  1/4 cup honey
•  2 tablespoons Chang's Soy Sauce
•  2 tablespoons malt vinegar
•  1 tablespoon brown sugar
•  1 teaspoon powdered mustard
•  1kg beef ribs
•  rice and salad, to serve

• Method
• Notes

1. Step 1
   Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
2. Step 2
   Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
3. Step 3
   Serve with salad and rice. 

Chicken Caesar Salad

0:15 To prep

0:20 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 slices white bread, cut into bite-sized pieces
•  Olive oil spray
•  6 slices prosciutto,
•  Half kilo of  chicken thigh fillets
•  2 baby cos lettuce, trimmed, leaves separated, coarsely torn
•  4 hard-boiled eggs, peeled, quartered
•  finely grated parmesan
•  125ml (1/2 cup) 99% fat free caesar dressing
• 
  

• Method
• Notes

1. Step 1
   Preheat oven to 200°C. Line 2 baking trays with foil. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.
2. Step 2
   Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 10 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.
3. Step 3
   Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, egg and parmesan in a serving bowl. Drizzle over the dressing.

Char Siu BBQ Pork

Simmering pork belly

Grilling for 5 mins

Just a few staple ingredients are needed to create this fabulous chinese bbq pork and rice dinner recipe.

0:15 To prep

0:50 To cook

5 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  150g Uncle James Char Siew sauce (Chinese barbecue sauce)
•  1 kilo Pork belly, cut into 2cm, skin removed so not oily
•  Rice to served
•  Lettuce leaves
•  Cucumber, sliced
• 
  

• Method

1. Step 1
   Marinate 1kg fresh meat (pork belly recommended-skin removed & drip dried) with Uncle James Char Siew sauce for atleats 3-4 hours or overnight in the fridge.
2. Step 2
   Bring 450ml water to boil in a wok/ cooking pot and simmer marinated meat and sauce in the boiling water for 30 mins with lid on. Turn meat over and continue simmering for 20 minutes with lid on.
3. Step 3
   Removed lid, switch to medium heat and stir for approximately 5 mins or until sauce is reduced to a sticky consistency. 
4. Step 4
   Lightly char meat under the low flame for another 5 mins. Ready to serve with rice, lettuce and cucumber.