baby rambutan

my kids really love fried potatoes.
and they will eat any dish that accompanies it.
i had made a big batch of deep-fried sliced yukon gold potatoes to be the star side dish of the lovely tri tip steak i had finally located and was just about to serve them, all artfully arranged on the edges of the platter, when crash! boom! bang! i dropped my nice Rosenthal platter! ! i don’t know what happened but broken jagged ceramic bits=unsalvageable potatoes.
thankfully no injuries were incurred but i did send husband out to buy them some french fries. thank you sweetheart this special bistek is not the same without them bad fried potatoes.
this is a sample from the other cookbook i bought from the going-out-of-business bookstore sale.
bistek is easy and tasty home cooking that can be dressed and fancied up–this time with tri tip sirloin, which is kind of hard to find in my neck of the woods.
now. i’ve been pondering why i picked up these two cookbooks.
sometimes when it’s so warm and breezy and humid all at once, like it is now here in my Boston ‘burb… i fool myself into thinking i’m back in Manila.
so i could pin the purchase down to homesickness.
but also, these two cookbooks highlight Filipino cooking in such a lovely way that i’d like to test the recipes i’ve learned to cook with just tasting, smelling, feeling, instead of with precise measurements and methods.
maybe then i can get those unfamiliar yet curious to taste Pinoy food to cook it for themselves, at home, with these cookbooks.

Filipino Style bistek, from Authentic recipes from the Philippines, Reynaldo G. Alejandro, recipe follows—->

1 & 1/2 lbs. beef sirloin or skirt steak (i used tri tip steak)
2 tbsps. kalamansi juice (worth it to look out for, available in frozen packets “Manila Gold” brand, or use lemon juice)
2 tbsps. soy sauce (Piña or Silver Swan brand if possible)
2 tsps. freshly ground black pepper
3 tbsps. oil
1 medium onion sliced into rings

deep fried potatoes—if you’re so inclined

marinate the beef in the kalamansi, soy sauce and pepper up to over night in the refrigerator.
heat the oil in a skillet (i used my ridged grill pan)and pan-fry the beef until medium-rare.
transfer the beef slices to a plate.
in the remaining oil stir-fry the onions until browned. season the beef with with a sprinkling of salt and drizzle the pan juices
over the steak. garnish with the onion slices (and potatoes, if using) and serve.
tri tip steak
Vietnamese style

This entry was posted on Thursday, August 25th, 2011 at 2:32 pm and is filed under mammals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.