How to Make Filipino Mechado Asian Cooking Recipe Cuisine

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Philippines Mechado


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 10 Servings

 1.5 kilos beef cut into 1" cubes 

 juice of one lime

 1 tsp sugar

 4-5 tbsp soy sauce

 1 large onion, sliced

 3 cloves of garlic, crushed

 3 tbsp sherry

 1 1/2 cups water

 salt and whole pepper corns

 1 small bay leaf

 2-3 tbsp flour

 2 tbsp butter

 3 potatoes, peeled and quartered


Directions:

 1. The day before, soak the beef in a little bit of the lime juice, sugar and soy sauce. Reserve the marinade.

 2. The next day, brown the meat in a little oil then add the onion, garlic, sherry, water, salt, peppercorns and bay leaf. Simmer until tender.

 3. Remove the meat from the pan, strain the juice. Thicken sauce with a little bit of flour and butter. Return the meat and add the potatoes. Simmer until the potatoes are tender.
*Since this is a stew you can use tougher parts of the meat.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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