BEEFSTEAK or BISTEK
Filipino dishes are fairly simple to make. Time-wise each dish can vary, however with the little amount of ingredients most of their dishes have, they make up for it in taste!
This is the Filipino version of Beef Steak, Bistek or even sometimes, Bistec that I decided to deconstruct. I will however be adding one more ingredient, therefore, I suppose it should then be called a reconstruction.
Here are the ingredients:
Pot roast, rice, soy sauce, calamansi (or lemons), and last but not least and not pictured here, because I forgot :/ onions and tempura mix.
- Cut pot roast into small thin slices. I probably cooked about ¼ of a lb.
- Boil the beef in water and soy sauce (the amount of each will depend on how you like it) for about an hour or until it’s tender. My preference would be flap steak because it wouldn’t need to be cooked so long, but I had this in my refrigerator.
- Cook the rice and once cooled place into a small square mold.
- After the beef is cooked, you will fry the rice patty until it’s lightly browned on all sides.
- I thinly sliced a red onion until I had enough to dress the dish.
- I dipped the slices in water then covered them in the tempura mix
- I fried the onions until the tempura mix was a light brown.
- Squeeze however many Calamansi’s you want, until you get the amount of juice desired for dipping, I prefer lemon juice, however I happened to have Calamansi at the time.
The usual way to eat this would be as a stew. In this particular reconstruct, had I not used too much soy sauce I would have enjoyed it a lot more, in fact I wouldn’t mind cooking this again. I enjoyed the textures of the dish and the preparation was fun.