Life of a Full-Time Working Mom Abroad

This time, I am posting one of my eldest son's favorite dishes. INGREDIENTS: 1 kg. of beef cubes 2 cups of white button mushroom, quartered 1/2 stick of unsalted butter 3-4 cloves garlic, minced 1 medium onion, sliced 1 Nestle All-purpose cream 1/4 cup tomato paste 2 tsp. dried parsley 1/2 tsp. dried oregano 1-2 cups beef broth salt and pepper DIRECTIONS: 1. Pat dry the beef one by one and sprinkle with good amount of salt and pepper. 2. Melt the butter on a heated pan or skillet and cook the beef until all sides are brown. (Note: Do not crowd the beef) Set aside. 3. On the same pan, saute the garlic and onion. Add the mushroom and stir. 4. Put the beef back into the pan and saute. 5. Add-in the dried parsley, dried oregano, tomato paste and broth. Stir and simmer for 1 1/2 - 2 hours until the beef is tender. Add more beef broth if necessary. 6. Add the cream and stir. Cook for 10 minutes more and adjust the taste to your liking. 7. Serve hot and enjoy...

I was craving for Igado for a few days already but the outside heat is unbearable so I had to cook it with whatever I have in the pantry. To my surprise, it turned out really good, so i thought of sharing it with you guys. You may also use pork tenderloin cut into strips as traditional Igado would have. INGREDIENTS: 1/2 kg. ground pork 4 cloves of garlic, minced 1 medium size onion, chopped 2 pcs. bay leaves 2 tbsp. of cooking oil 1/4 cup soy sauce 1/4 cup vinegar 1 can liver spread 2 cups of green peas (I used 1 big can) 1 big bell pepper, cut into strips 1 cup water salt & pepper to taste DIRECTIONS: 1. Heat the cooking oil in a pan and saute the garlic and onion until garlic is cooked but not burnt and the onion turns translucent. 2. Add in the ground pork and cook until it is light brown. 3. Add the bay leaves, soy sauce, a dash of salt and pepper and stir. 4. Add the vinegar (do not stir for a few minutes until the vinegar is well cooked). 5. Add ...

This has been one of my husband's favorite dishes that I cook for them. Everytime I would ask him what ulam does he want me to cook, he would always say Mechado. Most Beef Mechado recipes I found online include tomato sauce, but for this version (the version I grew up eating), I use fresh tomatoes.  It is also very simple to cook yet super yummy. It only takes time to tenderize the beef. Ingredients:  1 kg of beef, cut into big cubes (I prefer spare ribs) 1/4 cup of soy sauce 4-5 big tomatoes, cut into cubes 1 red onion, sliced 3 cloves garlic, minced salt & ground pepper 2 medium potatoes, cut into big cubes 1 medium carrot, cut into 1 inch pieces 1 bell pepper, cut into big cubes (optional) or 2 pcs siling pansigang Directions: 1. In a pan, put the first 6 ingredients all together. Put water enough to cover the beef. Cover and simmer for about 1 1/2 hours or until the beef is fork tender. Skim off as much scum as you can. Ch...