So here's another
very simple viand recipe that I'm sure that many of
you has been cooking already but let's take a look for you may
learn something new in my version. This is Bistek or in our household,
we call it Beef Steak. But today, we're
going to use pork because of course,
beef is a bit pricey. So I'm using pork steak and
this becomes soft quickly too. So I ordered 1 kilo. This is 1 kilo of pork
steak from Fresh Options. Right? Very nice. So I'm going to season
this with salt and pepper. You put it salt
and black pepper. I'm using this cracked black pepper. I like to use this sometimes
because it looks so grandeur. That you can see the
black pepper being whole and the secret ingredient I put,
you just put a splash of paprika. It gives it a smokey flavor. Very delicious. Just a splash
sprinkle of paprika. Spanish paprika or you put
any kind of paprika over that. So there. You just soaked it there,
you may soaked it overnight actually. Into my pan here,
I'm going to put some butter. I am gonna cook my onions. Put some butter and oil. Let's cook the onions first. I have here white onions,
you can also use red. This is for the toppings. You will put it on top. Well of course, if you have beef, you can
use Sirloin or you can use Beef Tenderloin. You can also use chicken breast or
chicken fillet, it's also good for Bistek. Season it with some salt. It can also be Tofu and you can
also use milk fish or salmon belly. Cook it until translucent. Then you set it aside. A lot of onions is delicious,
onions is just affordable. Because it's very simple
to cook this one, as in. This is the type of food wherein your
crave and you can't find anything to cook, you get some meat
from the fridge. Others just use oil. I want to put butter so there
is an extra flavor and aroma. If you're vegetarian, plant-based,
you can also use tofu and this viand only use less utensils for
you are gonna cook your pork steak too. I discover that it's also
delicious with the chicken. When we are just new on quarantine,
we have decided to close out hot kitchen. We have a lot of chicken breast,
the chicken breast may be 40 kg all. So we've made different of
cooking for the chicken breast and we also try it with
Bistek and very delicious. So this is pork steak. We put it salt, pepper,
and a bit of paprika. You just pan fry it. Until it turns brown. Same process whether you're
using beef, or chicken, or milk fish. This is also the process. I open it because we are
having a concert again. So it's concert, right? I don't have the energy
when I said concert. It seems like I'm already
tired of doing concerts. Before we do a facial. Let's facial. Okay, you just want
to brown both sides. A little bit more oil. And then I have here,
this is calamansi juice and then you also
put some soy sauce. So how much the calamansi juice is,
same with the soy sauce to pour too. 1:1 If you can't finish this,
you don't like too much sauce. You just put it inside the
fridge or you put it on freezer. Until you're ready
to use it again. So when it already turned brown,
as you can see, it browned already. You put the meats
back including this and then you just put this
calamansi and soy mixture. You won't put all of that. And then, you cover it. 5 to 10 minutes. The pork is already tender because
we are using pork loin or pork steak. Right? We are covering that for
the flavor to seep to the meat and then later on, we are going to
remove the lid from that so it will reduce. Okay, you just mix it to make sure
that all of your meats are immersed. For the flavors to really seep. So if you feel like the
sauce is becoming dry, you put those
that you reserved. If you also want the taste to be not really
concentrated, you can put some water as well. I don't normally do
that I am going to soak the meat in the
calamansi and soy sauce because I notice that it
becomes rubbery, right? When the meat has been
soaked on acid for too long. Let's try. It must be double spoon. You are not going to put
this in your moth directly. You use this to pour and
on where you pour it, that's the one you'll put in your mouth
so that it would be less cross-contamination. The thinking that: "What did they put on this?" Because there's a unique kick,
that is the paprika and the Bistek gets to
have a smoky touch. So if you also feel it's too big,
then you may also cut it. Why am I making this hard for me
when I can cut this back then, right? I am cutting it now that
I am in front of the flame. Life is really like that, right? It just means that
I was given second chance. There it is, right? There's second chance so you can still
change those that you need to change or you can change
while it's still in your front. So it's Bistek Tagalog, right? Just kidding. So there. So my finishing touches here. I'm going to season it with some sugar
and I'm also going to put this toasted garlic. So my toasted garlic
is very grandeur, right? From the farm. You just put it there. And you cook that again
for 5 minutes more because it would also contribute to
the flavor and texture also of the sauce. And just some sugar,
maybe a teaspoon. Just to balance the acidity. Okay, this one is
nearly done already. I am going to taste it to
know if the meat is soft. I do really cut it, right? I just feel like I'm
eating Samgyupsal. I am cutting the Bistek. It's good. And it's not overpowering. I will not be shy,
I'll pour this already because if I keep this, I might
spill this on refrigerator, my God! I will taste another one
so I will have this to serve. We are on tasting now already. So there,
like that. So you get that. So you are like Bistek Samgyup
style, is that correct? Bistek Samgyup style. You put the onions. You get the sauce. You try. It's so delicious. But this is the type of viand
that really needs to have a rice. Unfortunately, we still
don't have rice in here. So there. And then you will
just put it on the top. I just change the tong
so it will look clean. There it is, right? Look how grandeur. They might say that: "Do you also have
farm of onions?" Then fine,
Yes I have. I have some. I have all types of farm. Right? Because they wouldn't also know that
I'm pretending since they will not come here. I have farm of onions that's
why look at my Bistek. I didn't thrift it with onions,
it is filled with onions. I just pick this
from the farm. It's obvious that I don't have a farm
since I said that I pick the onions. The onions is not picked from. Right? So let us change it,
I just harvested it. Freshly harvest from the farm, right? So there. So this is it,
as simple as this only. Your Bistek Tagalog with a
lot of onions from the farm. So see you next time,
let's cook in the farm. Make your Bistek Tagalog already
because it is very easy and you can use whatever meat
that is going to make you happy. So even meat-free,
it can really be. So take care and I'm going
to see you all real soon.
