Braised Beef a.k.a Nilagang Baka

Ingredients: 

1.5 Kilo of beef stew or beef shin cut into small 2-3 inch cubes

2 Medium onions sliced thinly

1 Small Cabbage;shred into big pieces; remove the cord.

3 Medium carrots peeled and cut in 2 in. pieces

4 Medium potatoes peeled and quartered

2 Sweet corn (cut into several segments)

Water for braising

8 Whole peppercorns

1 Tbs. Salt

½ Tbs. MSG(optional)

Steps: 

1. Place beef in a large soup pot 

2. Cover with water about 2 inches above the meat. 

3. In high heat, bring it to a boil. 

4. Remove the scum

5. Add onions and lower the heat to medium high. 

6. Cover and let simmer for 15 minutes. 

7. Add salt, MSG and whole peppercorns. 

8. Cover and cook for 1½ hours.

9. Add water if necessary to maintain the 2 inch water level above the meat. 

** For healthier option, you can leave this in the ref overnight to let the oil of the meat rise. remove the oil the next day.

10. Bring to a slow boil, add corn, carrots and potatoes. 

11. Cover and cook for an additional 15 minutes or until carrots, corn, and potatoes are done. 

12. Add cabbage last, cover, and let it cook for 2-3 more minutes. 

13. Add salt to adjust taste

Mapo Doufu

Ingredients: 

1 pack of Morinaga Soft tofu
1/4 kilo of ground pork
1 tbsp. of finely minced garlic
1 tbsp. of tausi, rinsed
1-2 tbsps. of chili bean paste
1 tbsp. of cooking oil
1/2 c. of water

1/2 cube of chicken/pork cubes

1-2 tbsps. of light soy sauce
12-15 stalks of onion leaves cut into half-inch lengths

Steps: 

1. Heat 1 tbsp of cooking oil, skip this when you're using a Teflon or non-stick pan :) 

2. Add ground pork and cook until lightly browned. 

3. Add the minced garlic and stir fry for a few minutes. 

4. Add the tausi and chili bean paste stir evenly. 

5. Season with light soy sauce. 

6. Pour in the water and add chicken/pork cube; bring to a soft boil. 

7. Cut tofu into big cubes; 

8. Add tofu and stir gently. 

9. Lower the heat, cover and simmer for 10 minutes.