Egg Sandwhich

Beef Chuck Roast Recipe

Last Wednesday, we did some grocery shopping and I found some very good chuck roast at Sam's Club. I haven't cooked some roast in a while, so I thought of making it this week. So I bought 2 pieces of beef chuck roast about three pounds each.

I cooked it yesterday and it came out really well. I slow-cooked it for about an hour an a half. The meat came out really soft and very tasty. My husband and son liked this same recipe that I cooked before. I usually cook it with sauteed potatoes on the side or with egg noodles or any pasta.

I love roast beef because I can cook a big piece of meat and then it will last until the next day. My husband can have something for lunch at work, too! And the good thing about it is that the next day it even tastes better. I guess because all the juices and seasonings are soaked by the meat already. So here's a recipe for beef chuck roast, you can vary the seasonings according to your preference.

HAM AND CHEESE SANDWHICH

Ingredients:

2 pcs. Sliced bread
sliced ham
American cheese singles
lettuce leaf
tbsp. of mayonnaise
tbsp. of catsup


PROCEDURE:

Mix mayonnaise and catsup in a small bowl.
Put the ham on one of the sliced bread and then the cheese on the other sliced bread.
Then put it in the toaster oven and toast it  for about a minute.
Take it out from the toaster and then add the lettuce.
Next, spread the mayonnaise and catsup mixture on the toasted bread.
Then put the sliced bread together.
Slice it diagonally in half. Serve.

MASHED POTATO

Ingredients:
2 lbs. Potatoes,peeled, and cut into big cubes
2 tbsp. Garlic powder
2-3 tbsp. Chicken Bouillon powder
Water
Milk (fresh milk)
Unsalted butter
Salt and pepper to taste

CHICKEN CURRY

Philippines has some Indian cuisine influence, this is visible in some of the Filipino dishes which include a curry seasoning. Curry is sometimes used in dishes with chicken, beef, pork and vegetables cooked like a stew. Here is a chicken recipe with curry seasoning and added with coconut milk to make it creamy.

ATSARANG PAPAYA

INGREDIENTS:
3-4 cups grated papaya
1/4 cup salt
Vinegar
Water
Brown sugar
Red or green bell pepper, julienne
Carrots, cut into flowers or julienne
Onion, julienne
Garlic, julienne
Ginger, julienne
Salt to taste

PROCEDURE:

Put salt on the grated papaya and toss it. Let it stand for about 30 minutes to an hour.

Afterward, rinse the papaya with water and drain.
Put the washed papaya on a cheesecloth and squeeze all the liquid from it.

Meanwhile, on a big pot, put the vinegar and water.
Let it boil and then put the sugar and salt. Dissolve the sugar well. Continue boiling for at least 5 minutes.

Then put the onions, garlic, ginger, bell pepper, and carrots. Simmer for two minutes.

Lastly, add the grated papaya. Mix it well with the other ingredients. Simmer for 3-5 minutes.
Turn off the stove and let it cool down before putting it in a container.

TERM:

julienne- cutting the vegetables (ex: bell pepper) into thin, long strips

You can use a grater for the papaya or if you have a food processor it will be faster.

       

A Visit to Saigon Vietnamese Restaurant

Yesterday, my hubby treated us to a late lunch at a Vietnamese restaurant. I've been bugging him a week before in going to one. I haven't been to a Vietnamese restaurant before, that's why I wanted to see and know the difference between Filipino dishes and Vietnamese one. Since Philippines and Vietnam are in Asia, there could be a lot of similarities and there should be a difference, too. So at last my curiosity was put to rest yesterday.

We went to Saigon Vietnamese restaurant, one of the few Vietnamese resto in Albuquerque, New Mexico. One of my friends told me about it and she said that they have very good grilled meat and it taste almost like the Filipino ones. So, I've googled some Vietnamese restaurant in town, and Saigon does have a very good review. So that's why I decided to choose this place.

We arrived at about 2 pm for a late lunch. There was just a few customers left after lunch time. We were greeted with a smile by one of the waitresses. She gave us cold water directly even before we ordered, which was very nice because my husband and son were already thirsty. It took us a while to choose what to order since it was our first time and we didn't know what is good. But I had read some reviews from other customers and they suggested some dish. I told my hubby to get the Rare Beef with Rice Noodle ( Pho Tai). And he told me to get a dish with fish, since he knows that I don't like fish, LOL! Just kidding! Being a Filipino, that's what I missed here most eating fresh caught fish. So I ordered the Steamed Bass with Rice Paper. And added some Tempura Prawns for appetizer and Avocado Shake with Tapioca.

COCONUT MACAROONS

INGREDIENTS:

1 pkg. 14 oz. unsweetened coconut flakes or approx. 5 1/3 cups
3 eggs
1 can condensed milk
3/4 cup white sugar
1 tsp. vanilla

Preheat oven to 275 degrees F.
In a large bowl, combine all ingredients.
Mix it very well.
Put into greased paper cups(small) and bake it for at about 15 minutes or until it turns golden brown.