Skip to main content

Beef Mami with Egg

Delicious and flavourful - beef mami could satisfy any hunger almost all the time. Complete with carbohydrates, protein and the vitamins and minerals you get from vegetables it may come with, its a complete meal unto itself. Whether you enjoy it at your favorite place or one you can make at home, enjoy beef mami the way you like it! 

Here's a simple recipe for Beef Mami with Egg


Ingredients
  • 1/2 kilo beef brisket
  • 400 grams egg noodles, cooked (You can also make your own fresh noodles using plain dough. See instructions below )
  • 5 pieces star anise
  • 5  cloves garlic, minced
  • 1 medium sized onion, minced
  • 1 piece beef broth cube
  • 1/4 cup green onions, chopped
  • Pechay
  • 3 pieces hard boiled eggs
  • Salt, soy sauce and pepper, to taste
  • 1 liter of water
  • Oil
How to make Beef Mami with Egg
  1. In a cooking pot, put oil and saute the garlic and onions
  2. Add the beef brisket and brown the outer portions
  3. Pour in water and bring to a boil, simmer then add the beef cube and star anise.
  4. Adjust taste with salt, soy sauce, pepper and/or (more) water
  5. Boil the mix until beef becomes tender.
  6. In your serving bowl, place cooked noodles and pechay.
  7. Pour-in the beef brisket in the bowl and garnish with boiled egg and green onions.
How to make Fresh Noodles
Ingredients
  • 3 cups all-purpose flour
  • 3/4 cup water
Procedure
  • In a bowl, place flour and add water little by little and mix well
  • Knead dough until smooth. When done, cover it and let it rest for 6 minutes.
  • Knead it again and cover/let it rest for another 6 minutes
  • Divide in to 4 equal parts and knead each piece.
  •  Using a rolling pin, flatten the dough until it is "noodle-thin". Sprinkle dry flour to avoid it from sticking.
  •  When flattened, roll the dough and cut into thin strips.
  • Unfurl the sliced dough and give it a quick mix to separate it more.
  • Cook the noodles in boiling water and use it anyway you like.

Labels:

Comments

AafpeVingu said…
AafpeVingu Ivy Pallotta Download crack
ogscovasev
May 26, 2022 at 10:41 PM

Post a Comment

Popular posts from this blog

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
8 comments
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo).  The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container.  The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.  Bring to boil then add coconut meat gradually to m...
2 comments
CLICK FOR MORE INFO or RECIPE...