Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 

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I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.

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Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀

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But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef

Ingredients:

  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!

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Nilagang Baka (Boiled Beef) …using pressure cooker

One of the torturing things when cooking is the waiting period. Agree? 😀

I love beef, but when it comes to cooking beef cubes or beef with bones, you will have to wait for too long. It’s been a while since I have not cooked beef because the cooking time hinders me to do so. I am not patient enough to wait for two hours or even more.

NilagangBaka-thenotsocreativecookMy Mom used to cook with pressure cooker but it was long time back. I could still remember the way it whistles and how tender the beef was. I didn’t have any plan to buy pressure cooker until I have eaten one delicious, tender beef. The first thing came to my mind was the cook was so genius and patient enough to wait for that long to wait for the beef to be tender. It didn’t occur to me that the cook may have used pressure cooker for that dish.

NilagangBaka-thenotsocreativecook2When I posted How to Tenderize Beef/Meat for Tricky Tuesdays, Nimmi and Selma mentioned about pressure cooker. From that moment, I felt that I needed to get myself one. And just last month, a generous and very kind friend gave me the pressure cooker of my dreams. 😀 To be frank, I really did not understand how it works, but I gave it a try.

One of the dishes I wanted to make is Nilangang Baka or literally translated as ‘Boiled Beef’. It’s a simple beef soup that one wants to have especially during cold days or rainy season. For us, Filipinos, we love to have this dish with rice. 😀

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Nilagang Baka (Boiled Beef) Recipe

  • Servings: 4-6
  • Difficulty: easy
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Nilagang Baka (Boiled Beef) using pressure cooker.

Ingredients:

  • 1 kg beef cubes, about 2-inch, washed
  • 2 onions, quartered
  • 1/3 cup ginger, sliced
  • 2 cups sweet potatoes, cubed*
  • 5 pcs green long chili
  • 1 bundle of Pechay or Pak Choi, trimmed, cut and washed
  • 3 sweet corn, cut into three
  • Cabbage, optional
  • Salt
  • Peppercorn, optional

Instructions:

  1. Put the beef cubes, onions and ginger in a pressure cooker. If using peppercorn, put them as well. Add 6 cups of water.
  2. Close the lid of the pressure cooker and cook in a high heat until it reaches high pressure. When it reaches high pressure and whistles, you can lower down the heat and you can start counting the cooking time. For the 2-inch beef cubes, it can be done after 30 minutes.
  3. Turn the heat off and wait until it reaches low pressure (no smoke is coming out from the pressure cooker) before you put the sweet potatoes, corn and chilis. If you are in a hurry, you can manually remove the pressure by bringing the cooker under running water (lid still intact).
  4. When the pressure is gone, put sweet potatoes, corn and chilis. Again, turn on the heat until it reaches high pressure and turn off the heat again; wait for it to lower the pressure. Few minutes before serving, add pak choi [and cabbage, if using].
  5. Season with salt.
  6. Serve as a soup or with rice. I love to serve mine with squeezed calamansi, lemon or lime.

Notes:

  • *Potatoes can be used as replacement.
  • Pressure cookers have different instructions. Refer to your manual in case you want to try this.

I hope you enjoy this and happy partying!

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Find me on Instagram, Twitter, Pinterest, Google+ and Facebook.

I am sharing this with my friends at Fiesta Friday , hosted by the amazing A. 😀

I am also sharing this awesome dish at

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Japanese Style Corn Soup

There are many soup recipes I am seeing these days because of the weather. I mean, who doesn’t love a good bowl of hot, comforting soup?

I don’t make soup that much, but I don’t mind having soup anytime of the year. As long as I am in the mood for soup,  I’ll go for it.

I love having different kinds of soup, but I love the creamy ones the most. Guess I’d never part with cream, eh? I have seen this video from YouTube long time back and I was glued. First, I love corn soups. Second, she is so cute and I love her stuffs. 😀

thenotsocreativecook-CornSoupI don’t know why I haven’t made this earlier. Maybe I was too busy being hyper and was not able to bend my likeness for sweets… because, my friends, this is a vegetarian soup. I think the word VEGETARIAN was a big deal to me. Oh, don’t think I am going there – it’s not happening… not yet. In the future? Hmmm, let’s see. Jhuls as a vegetarian? It’s too much to process. 😀

Meanwhile, enjoy this soup and I hope you will love it as much I did.

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JAPANESE STYLE CORN SOUP Recipe

  • Servings: 2-3
  • Difficulty: easy
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Ingredients:

  • 1 large can cream style corn
  • Soy milk, measure it using the can of cream style corn
  • 1/2 cube or 1/2 tsp. vegetable bouillon
  • Salt & pepper, to taste
  • Parsley flakes

Instructions:

  1. Put cream style corn in a pot. Using the can of the cream style corn, measure the soy milk and add to the pot. Add the vegetable cube.
  2. In a medium heat, stir constantly until hot. Season with salt and pepper according to your taste.
  3. Serve in a dish. Sprinkle with parsley flakes and slice of bread.

Notes:

  • If you don’t want the skins of the corn, you can strain it before putting it to the pot.
  • You can also use chicken cubes for this.
  • This soup is creamy, if you opt for not-so-creamy one, you can cut the soy milk into half and replace with water.
  • Full-cream milk can also be used.

I really love this soup – it’s creamy and the combination of soy milk and cream style corn is just so good. And with slice of bread – even better. 😉

I hope you enjoy this and happy partying!

name2

Find me on Instagram, Twitter, Pinterest, Google+ and Facebook.

I am sharing this with my friends for the Fiesta Friday event tomorrow, hosted by the amazing A. 😀

I am also sharing this at

Sweet and Savoury Sundays

FoodieFriDIYs

Recipe of the Week

Tasty Tuesdays

Tickle my Tastebuds Tuesday