Instant Hot and Spicy

This morning, it was below freezing outside. Naturally our human bodies would prefer to shutdown and hibernate under the sheets. But life must go on. I didn't have any fresh ingredients in stock so I couldn't make myself some hot soup or porridge to warm me up. But I did have Korean instant noodles!

The fact that it's "instant" makes it a less healthier choice of meal. However, in a dire circumstance or when I am simply craving for it -I go for quick cooking noodles.

The best way to cook them is to first make sure your water is boiling vigorously. Don't add too much water, you might dilute the taste. Add the noodles first and let it boil for 3-4 minutes or as instructed in the package. Just when it's about ready, you pour the other packaged ingredients then let it boil for just a few more seconds. Enjoy them asap before they get soggy.

Extra Tips: Add an egg for extra protein. If you can't stand too much spice, add a slice of cheddar cheese after cooking and let it melt. 

Extra Info: In Korea, this is known as "Ramyeon" (라면). 

Caution: A typical Korean Instant Noodle pack is usually around 500 Calories! If you add egg and cheese, well... just do the math.

Famous Filipino Beef Tapa

Today I prepared everybody's favorite around here: Beef Tapa!

My personal recipe caters to those who love the garlic+vinegar combo. So far, everyone I know who's tasted this recipe loved it or rather, craved more of it.

You're gonna need:

3/4 cup vinegar

1/4 cup brown sugar

3 Tbsp Filipino soy sauce

1 Tbsp salt

1 Tbsp crushed peppercorns

2 Tbsp minced garlic 

3/4 kg beef sirloin sliced thinly

The type of beef could vary to your taste and budget as long as they are thinly sliced. Personally though, sirloin is my favorite.

Preparation procedure is too simple: mix the first six ingredients in a mixing bowl then add the beef! It should at least look like this, soaking in the juicy goodness of the marinade!

The longer you marinate, the more flavor your beef tapa shall have. I personally put it at a minimum of 6 hours. Best though to keep this in a cool dry place. I tried once to leave it out under the sun (note at that time it was a freezing winter outside), and the flavors just blended perfectly with the beef. However the texture after cooking is a bit dry similar to a jerky.

Cooking procedure is just as easy: put enough marinated beef in a non-stick pan (careful not to overcrowd the pan) then heat up the pan until it sizzles. When it does, put the fire on it's lowest to slow cook the beef. At this stage, juices would come out. When the juices are just about to cook dry, add some cooking oil (just enough to thinly coat the beef) put the fire up then stir fry to perfection.

This famous Filipino beef tapa is best enjoyed with garlic fried rice and sunny side up eggs. To the garlic+vinegar addicts, prepare a separate dipping sauce (vinegar with minced garlic) on the side for extra flavor to feed your addiction! For the acidic tummies, you can slice up some fresh tomatoes on the side for the extra flavor and vitamins!