My mom isn’t the best cook in the world. My siblings and I know this, but we never actually tell her. She does, however bake a mean sansrival and her food for the gods are to die for.
While I was having my lunch, my brother mentioned that he doesn’t want to have dinner at home because mom left some beef on the stove boiling and ended up burning the meat. I went to check the beef and my brother was correct. The beef was like leather and rubbery enough to play a few rounds of hoops with.
I do not like wasting food, so I thought to myself that I’d either need to throw this into a pressure cooker or a crock pot.
I’m not actually very good with pressure cookers. Honestly, I’ve never even used one. I believe that slow cooking is the best way to soften proteins and develop the most flavour.
Of course, I went with the slow cooker and decided to turn the beef and the boiling water into a stew. Here’s what I did:
1. I took the beef out of the pot and transferred the water to the slow cooker. Then I mixed together, using a normal spoon, 4 spoons of all purpose flour, 1/3 spoon of salt and pepper and half a spoon of paprika.
2. Then I took a spoonful of worcestershire sauce and drizzled it all over the beef.
3. After that, I took the beef and rolled it around the flour/salt/pepper/parika mixture.
4. In the pot of water, I threw in 2 white onions loosely chopped, 2 cloves of garlic minced.
5. I also added a spoonful of Korean beef Dashida, which is basically a quick alternative to soup stock. It’s available at any Korean grocery. I don’t like using Knorr or Maggi bouillon cubes because of the msg and oil content.
6. Finally, I threw in the beef along with the rest of the dry mixture and stirred.
7. Dropped 1 bay leaf in and will now cook for a few hours until the beef becomes tender.
8. Later, when the beef is soft enough, I’ll be adding 1 carrot, 2 potatoes and 1 stalk of celery to the soup. These are all choopped, of course.
Hopefully, this turns out well. If it does then I’ll definitely try it again sometime with beef that hasn’t been murdered by my mom. So far, it tastes pretty good.
If anybody wants to try this recipe, I apologise for not having proper measurements. I literally just used an actual spoon. The spoon is also in the photo above as I used it to stir as well.
I bought the ceramic slow cooker from Makro for 1200 pesos. I’ve seen it in the SM Department Store for the same price. Slow cookers are great ’cause you can leave them for hours and do other things like laundry or blogging while your dish cooks.
Whenever we go to a friend’s place, we usually associate their homes to dishes that we’ve had there that we enjoyed. One of the dishes associated to my house is the Toyo Egg. Toyo is soy sauce.
I didn’t realise that this was not a common thing to do since it’s been done in my house since I was a baby. I’ve had a lot of eggs growing up and in many different ways. My lola (grandmother) allowed herself to be creative as my appetite would always demand for a loaf of bread, maybe 3 red hotdogs, and a half dozen eggs for breakfast.
I don’t know where the Toyo Egg originated from but I’m sure it wasn’t from my lola. That side of the family is what gave me the Ketchup Egg. I know it came from my father but I’m not sure if it was a family thing or a college dorm room special.
I realised that the Toyo Egg is one of the dishes that was memorable about our home when Chef Nino Laus of Ninyo Fusion Cuisine and Brian Mendoza, bassist of Enemies of Saturn, whose family owns ISCAHM mentioned to me that they missed the Toyo Egg. They are two of my brother’s best buds and spent a lot of time in our house growing up.
The Toyo Egg is one of those dishes we have at home when it’s too late to cook or order out. All you need is eggs and soy sauce (I use Kikkoman, Kikkoman Light or Jin Kanjang F-3). Put the eggs in the bowl and add the soy sauce to taste. Beat the soy sauce in until the entire mixutre is brown and throw into a pan with a little oil. I like the egg to be a little on the runny side because burnt Toyo Egg tastes nasty.