Dining and Cooking – Beef Meatloaf

I got reminded of Meatloaf recently when I had it again after a very long time. So I thought of preparing one. It’s messy that’s why it’s taking me sometime to prepare them again. Just to cut short how I did it, here’s how to prepare it…

Classic Beef Meatloaf


2 Lbs of Ground Beef

2 Cups of Bread Crumbs

1 Clove of Garlic Chopped

1 Bulb of Onion Finely Chopped

5 Stalks of Cilantro Finely Chopped

1/2 Cup of Raisin

I Cup of Grated Cheese

6 Pcs of Eggs

1/2 Cup Red Bell Pepper

1/2 Cup of Pickle Relish

Salt & Pepper to taste


Combine all ingredients and mix evenly completely and refrigerate for 30 minutes so the meat mixture marinates and binds. Place in an 8 Inch loaf pan, brush tomato ketchup on top and baked at 325 degrees for an hour. Serve over mashed potato or white rice with a side of buttered vegetables.

Bon Appetit!



Dining and Cooking – Beef Asado

Have you tried those Mami House in the Philippines where they serve Pares?  It’s a great combination of Beef Asado, Fried Rice and clear soup…  It looks complicated but it’s the easiest dish to make…  I remember before that we would always go to the noodle houses called Jonas Pares and would always be excited to eat there.  As I grew up I learned to make this recipe because it’s one of my mom’s usual emergency dishes for everyone who would drop by our house.

Beef Asado the Chinese version is mostly popular as a dish by itself, or it’s usually a filling for siopao except they are made from pork instead.  Kids love it because of sweet and salty combination in taste.  It’s taste is very adaptable to everyone so it’s ideal to prepare them in mixed race parties.  It can be something different from the usual dishes we serve at our parties but like I’ve said, it’s so easy and can’t go wrong to prepare Beef Asado to your loved ones.

Here’s how:

Chinese Beef Asado


2 Lbs of Beef Flank or Beef Brisket (You can tenderize it usually in a pressure cooker or crockpot ahead of time just make sure to save the broth)

1 Cup Soy Sauce

1/2 Cup Brown Sugar

1 Clove of crushed Garlic

5 Pcs of Star Anise

2 Tbsp of Sesame Oil

2 Tbsp of Cornstarch

2 Cups of Beef Broth (Be sure to take the oil from the broth by cooling it down and straining the fats out of the broth)

1 Cup of Cold Water


In a preheated pan, add in Beef flank, soy sauce, garlic, star anise and brown sugar and beef broth and simmer until liquid is reduced to enough amount for sauce.  dilute cornstarch in a cup of water and pour in all over the beef and mixing it until desired consistency of thickness in sauce is achieved.  Add in sesame oil to finish.  Serve over Garlic Fried Rice or Cuapao Bread (White bread like the ones in Siopao)

I told you it’s that easy!

Bon Appetit!

Dining and Cooking – Crockpot Beef Mechado

I had a craving for a real good melt in your mouth Beef Mechado which I decided to prepare myself for the very first time in my crockpot…  Yes! Slow cooked Beef Mechado.   Mechado is a Spanish inspired Filipino Dish which is usually done in oh so many different versions…  Some uses calamansi others uses vinegar.  Some quote the beef with flour before frying to help thicken the sauce but since there’s not much calamansi that can be found in the US, I used vinegar to get the meat tender and potato to thicken the sauce instead.  You can know it’s a good mechado if you can just have the sauce by itself to satisfy your palate whether with rice or bread.  My crockpot saves me so much effort and in preparing different dishes since after just preparing it in a crockpot, you can leave it and do other things without fear of burning whatever you’re cooking…

Crockpot Beef Mechado


2 Lbs of 1 inch cube sliced beef brisket

1 Clove of Minced Garlic

1 Medium size Finely Chopped Onion

1 Julienne Sliced Red Bell Pepper

2 Large size Finely Chopped Tomatoes

2 Cups of Quartered Potatoes

1 Cup of Sliced carrots

1/2 Cup Green Peas (Optional)

1 Can of Tomato Sauce (15 oz)

5 pcs of Bay leaves

1/2 Cup Soy Sauce

1/2 Cup Fish Sauce

1/2 Cup Vinegar

Fresh Ground Pepper

2 Table Spoon of Olive oil


In a frying pan with olive oil, brown beef starting with pieces of beef fats from the beef brisket to melt a little more oil and flavor from beef.  After browning all the meat, drain excess fat and transfer the meat to the crockpot.

In the same pan, saute garlic, onion and bay leaves until brown and add in bell pepper and tomatoes.  Add in 1 cup of potato and brown a little.   Then add in tomato sauce, soy sauce, fish sauce and vinegar and pepper and let it simmer a little and pour in mixture to the crockpot making sure all the browned meat are coated and covered with sauce.  Cook it 5 hours on high or 8 hours on low which is ideal if you want to have it at dinner and you can prepare it in the morning or prepare it at night and leave it and it will be done in the morning just don’t oversleep if you don’t have a timer on your crockpot.  1 hour before serving, brown remaining potatoes and carrots and add it in the crockpot mixing it in a little until coated with thick sauce.  Serve it with hot white rice on an empty stomach and you’ll be left with just the sauce eventually! In which can still be good on a hot pan de sal! 😛

Note:  I believe cooking it in a Crockpot instead of the traditional stove top makes the meat remain really juicy and fresh and not dry because cooking it on stove top gets the moisture out of the meat.

Bon Appetit!


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