|
Post by Great Teacher Ulysses on Feb 7, 2008 0:52:14 GMT 8
Hi guys and gals, chef and cooks....
i happen to be a food lover and do like to cook, try new stuffs and everything that my powers can do to make it more pallatable and good....
i just want you to ask something maybe you can help....
if you've been to pasong tamo you'll know this...
i happen to be a lover of the famous "PARES" located along pasong tamo in makati...
most of the sellers which sells in a cart do have the same traits in cooking the soup and the rice....
i really do want to know the secret of how they do it right....
i observed that:
the meat, tendon, and other parts is very tender due to boiling for quite a long time... the soup is good and thick but not too saucy thick... i saw some green sili (siling haba/pang-sigang)... there was a time i saw some star anis but they don't really affected the taste... pepper....
i've tried to do some hocus pocus but it did'nt come close....
ive tried to ask them and they say "SECRET!" then smiled....
anybody knows how to do it like theirs?
thanks....
|
|
santino
Free Rider
I am the devil on your shoulder.
Posts: 305
|
Post by santino on Feb 7, 2008 1:07:29 GMT 8
Hmm... maybe they use "mineral water" from the faucet?
- 110 mg of ferrous oxide
-100 mg of copper sulfide
-25 mg of manganous nitrate
- 200 mg of sulfur dioxide
- .005 mg of lead
|
|
|
Post by baboinsky on Feb 7, 2008 1:41:52 GMT 8
GTU: is this the same soup that sells near Makati Cinema Square wherein you have a choice between tripe, brain, or eye?
If yes: Sarap nga nun, but bad for my gout! ;d
|
|
|
Post by Great Teacher Ulysses on Feb 7, 2008 12:20:30 GMT 8
yes it is... sarap di ba....
that's y i wish to know the recipe, for a clean and proper home cooking...
|
|
|
Post by Great Teacher Ulysses on Feb 7, 2008 12:22:25 GMT 8
i just happen to remember, they also put knorr seasoning in most carts....
|
|
|
Post by anthrax76 on Feb 7, 2008 19:14:39 GMT 8
knorr seasoning and that magic sarap can do wonders. sadly, i haven't tried that PARES, inspite of my former office being a stone's throw away from MCS.
|
|
|
Post by ice on Feb 7, 2008 19:23:53 GMT 8
Hi guys and gals, chef and cooks.... i've tried to do some hocus pocus but it did'nt come close.... ive tried to ask them and they say "SECRET!" then smiled.... anybody knows how to do it like theirs? thanks.... vetsin! lots n lotsa vetsin! curahee!
|
|
|
Post by Great Teacher Ulysses on Feb 7, 2008 22:06:18 GMT 8
i do believe that they have those in it... but still wants to know the process of how they do it step by step...
cge pa try again hehehehe...
|
|
Ti-bar
XC Rider
dont be alarmed at the avatar, i didnt get it from mtbiking!
Posts: 136
|
Post by Ti-bar on Feb 7, 2008 22:14:55 GMT 8
do you know sibot? try ask your friendly neighboring market they may have it. include that in the concoction, it may be it!
|
|
santino
Free Rider
I am the devil on your shoulder.
Posts: 305
|
Post by santino on Feb 8, 2008 1:10:46 GMT 8
@ GTU,
Perhaps we should organize a ride that ends up at that place? Hehehe. I'm getting hungry.
|
|
|
Post by anthrax76 on Feb 8, 2008 10:20:41 GMT 8
Ti-bar, sibot is found in Chinatown. i doubt if that's it. i've tasted chicken soup with sibot and....it's an acquired taste.
|
|
Ti-bar
XC Rider
dont be alarmed at the avatar, i didnt get it from mtbiking!
Posts: 136
|
Post by Ti-bar on Feb 8, 2008 11:05:45 GMT 8
ive tried it on beef it thicken the soup and it was ok. tried it on balbakwa too, cows legs and hooves, tasty. havent tried it on chicken tho.
|
|
|
Post by Great Teacher Ulysses on Feb 10, 2008 1:32:25 GMT 8
Ti-bar - thank you papa for that good suggestion, it never crossed my mind,... and the balbakwa, it's heaven guys! tried that in negros and in siquijor, heaven talaga pag dehins ka nagising! (hehehe)
|
|
Ti-bar
XC Rider
dont be alarmed at the avatar, i didnt get it from mtbiking!
Posts: 136
|
Post by Ti-bar on Feb 11, 2008 0:19:09 GMT 8
pafa uly try mo nga ito... Beef pares consists of the meat, the sauce and the broth. Start by boiling the meat with lots of bones. Since this is a pretty plain dish, the key really is in a flavorful broth. So, cook your meat as you make the broth. Place the beef and bones in a casserole. Cover with water. Add a whole garlic, a whole onion, a whole carrot and several stalks of leeks. If leeks are unavailable, use onion or garlic leaves. Season with salt then add some peppercorns. Place the casserole on the stove and set the heat to high. When the water starts to boil, scum will form on the surface. Use a large spoon to remove the scum. Do it before the water boils rapidly. When the water reaches its boiling point, removing the scum will be difficult and it will boil into the broth. Scum removed, let the water boil then lower the heat. Cover and simmer for 2-3 hours or until the meat is very tender. Scoop out the meat and transfer to a large bowl. Keep hot. Take out 4 cups of broth and reserve. Meanwhile, continue simmering the broth. Finely mince a whole head of garlic. In a small skillet or frying pan, heat 2 tablespoonfuls of vegetable oil. Add the minced garlic and cook over medium-low heat until golden. Strain. Make the sauce. Pour the remaining oil into a small sauce pan. Heat and add a teaspoon of minced lemongrass (tanglad). Pour in the 4 cups of broth. Add a tablespoonful of vinegar, a tablespoonful of sugar and 3 tablespoonfuls of soy sauce. Cover and simmer for 5 minutes. Dissolve 2 tablespoonfuls of tapioca or corn starch in 1/2 c. of water. Pour into the simmering sauce. Cook, stirring, until thick and clear. To serve, half fill individual bowls with hot rice. Place several pieces of the cooked beef on top. Smother with the sauce. Sprinkle with lots of toasted garlic and finely chopped onion leaves. Strain the broth and serve on the side. walang sibot. link:http://www.pinoycook.net/beef-pares/
|
|
Ti-bar
XC Rider
dont be alarmed at the avatar, i didnt get it from mtbiking!
Posts: 136
|
Post by Ti-bar on Feb 11, 2008 0:31:07 GMT 8
i also suggest use camto as your meat. but dont forget to also mix fibrosine or mix it in coffee or hot tea with calamansi juice after your meal he he for the expelling of the "cholaterals" so it will not all be absorbed or better yet take a tablet of lipitor after the meal. ;D
|
|
santino
Free Rider
I am the devil on your shoulder.
Posts: 305
|
Post by santino on Feb 11, 2008 12:49:28 GMT 8
Oh man.............. this thread is such a gastronomical tease. Hehehe. Thanks for the recipe, Tibbar.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Feb 22, 2008 22:47:24 GMT 8
Ingrdients and Method:
chuck roast, browned with only 1 tbsp of cooking oil 1/4 cup of vinegar 1/4 cup soy sauce 3 cloves of garlic, crushed 5-10 peppercorns, crushed (don't use the ground black pepper) 2 dried bay leaves (laurel) 1/2 cup of frozen beef broth (I have several in my freezer)
Let this cook first for 4 hours with the frozen beef broth placed on top of the roast, slowly melting and keeping the upper surface from getting too dry. Refrain from opening the slowcooker during this initial period. Just forget about it for the meantime. After 4 hours, add:
1/2 to 1 whole star anise 3 tbsp of dark brown sugar
Cook for 4 hours more. You will notice that the roast has rendered a lot of juice, probably around 4 cups. Get 2 cups of this and put in a small saucepan, for making gravy. Leave the rest in the slowcooker, still turned on, either in the low or keep warm setting.
Dissolve 2 tbsp flour in 1/4 cup cold water. Adjust the taste of the sauce first with soy sauce, brown sugar, salt and ground black pepper as needed. Then add the flour-sugar mixture in a thin stream while continuously stirring with a whisk to make a smooth gravy to the desired consistency. DON'T dump all the flour-water mixture all at once, as it may turn out too thick.
Tranfer the roast onto a dish and pour the sauce over. Be prepared to be asked for the recipe if you serve this with other foodies.
For the leftover: put them back into the slowcooker with the remaining sauce, add enough water to cover, cook some more, 4-8 hours (I usually leave this overnight). Adjust the taste in the morning. Serve over plain or fried rice for a heavy Pinoy breakfast.
|
|
rexman
Urban Assaulter
REXMAN
Posts: 88
|
Post by rexman on Jun 10, 2008 13:04:11 GMT 8
Hi guys and gals, chef and cooks.... i happen to be a food lover and do like to cook, try new stuffs and everything that my powers can do to make it more pallatable and good.... i just want you to ask something maybe you can help.... if you've been to pasong tamo you'll know this... i happen to be a lover of the famous "PARES" located along pasong tamo in makati... most of the sellers which sells in a cart do have the same traits in cooking the soup and the rice.... i really do want to know the secret of how they do it right.... i observed that: the meat, tendon, and other parts is very tender due to boiling for quite a long time... the soup is good and thick but not too saucy thick... i saw some green sili (siling haba/pang-sigang)... there was a time i saw some star anis but they don't really affected the taste... pepper.... i've tried to do some hocus pocus but it did'nt come close.... ive tried to ask them and they say "SECRET!" then smiled.... anybody knows how to do it like theirs? thanks.... the ambulant vendors actually named this dish after the main ingredient which is "camto" of the underside of the cow. but of course you can use any part as long as you have the soup which is so nice and exotic-tasting. it's pretty easy... boil beef parts, best will be the shanks with some cubed "camto", ox-brain (to be put after the broth is completed), eyes etc. the camto will give the beefy taste due to it's fat content. when the meat is very tender make sure you still have enough broth to be the soup later on. put knorr sabaw ng sinigang (depends on how much "asim" you want it ), then lotsa ginger (I normally grate this and as a guide 2 kilos of meat, 200g of ginger), then 10g of star anise (contrary to your above statement, this gives a lot in terms of aroma and eventually the exotic taste). you can even add beef cubes to really make the broth very tasty. add salt and chili powder to your taste, no MSG needed. this will be excellent after a long drinking bout... before serving though, give pencil and paper for your friends to write their names or handles on...just in case ;D
|
|
gdown
Lurker
gear masher!!
Posts: 15
|
Post by gdown on Jun 26, 2008 12:33:38 GMT 8
trust me on this cook it in coal there's i big difference on the taste
|
|