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Sizzling Beef Knee cap

Sizzling Beef
Knee cap


1 pc Beef knee cap, quartered (ask the butcher to do it for you)
4 pcs. Beef shank, bone-in, 1 inch thick
1 pc Cabbage head, small, quartered
12 pcs. Marble potatoes, cleaned
12 pcs. Baguio beans
1 pc lemon, quartered
1 pc Red onion, quartered
2 Tbsp. Pamana vegetable oil
Pamana fish sauce (patis)
Pamana whole peppercorns
Pamana soy sauce
Bottled garlic chips
  • • In a soup pot, sear quartered beef knee caps and shanks in vegetable oil, set aside
    • Sauté onions, add seared knee cap quarters and shanks. Season with patis and peppercorns. Cover with water and boil until very tender but still well formed.
    • Carefully drain the knee cap quarters and shanks, set aside.
    • Boil the marble potatoes in the broth until tender, drain, set aside. Blanch the remaining vegetables, drain, set aside.
    • For individual serving, place 1 knee cap quarter, 1 beef shank, 3 potatoes, 1 quarter cabbage and 3 baguio beans on a sizzling hot metal plate and broil for 3 minutes. Sprinkle garlic chips on the shank for extra flavor and texture. Serve with a lemon wedge and Patis or Soy sauce on the side. The broth is also served hot on the side.

    Serves 4

Beef Dumpling soup

Beef Dumpling soup


500 grams Sirloin, Double-ground
2 pcs. Whole eggs
1/4 cup Turnips, finely chopped
1/4 cup Carrots, finely chopped
1 1/2 Tbsp. Celery, finely chopped
1/2 Tbsp. Salt
2 Tbsp. Liquid seasoning
1/2 tsp. Ground black pepper
2 pcs. Beef bouillon cubes
1.5 liters water
1/4 cup Cornstarch dissolved in 1/3 cup water
3 Tbsp. Chopped Spring Onions
3 Tbsp. Garlic chips
Molo wrappers
Flour for dusting
  • • In a clean bowl, combine ground beef, eggs, turnips, carrots, celery, salt, pepper and liquid seasoning. Chill for 20 min.
    • In a soup pot, boil 1.5 liters of water with 2 bouillon cubes.
    • On a flour dusted cutting board, lay a molo wrapper and place approximately 1 tablespoon of ground beef mixture. Wrap the beef mixture and seal the sides using the cornstarch solution as adhesive. Repeat the process with the remaining molo wrappers and beef mixture.
    • Steam dumplings for 15 minutes.
    • Place 4-5 dumplings per individual soup bowl. Cover the dumplings with the piping hot broth. Sprinkle with 1/2 Tbsp. chopped spring onions and garlic chips.

    Serves 6


500 ml Canned Tomato sauce
1 tsp Salt
1/2 tsp ground black pepper
1 pc Pamana dried laurel leaf
2 Tbsp white granulated sugar
1 pc red onion, minced
2 cloves garlic, peeled, chopped
2 Tbsp Pamana Vegetable oil
300 ml water

Cotton string

Ingredients :

4 pcs. Sirloin, Approximately 1/4 inch thick, 5 inches wide and 8 inches long (ask the butcher to slice the sirloin using the specifications as guide)
200 grams ground pork
1 pc Whole fresh egg
1 tsp Salt
1/2 tsp Ground black pepper
50 grams pork back fat, Julienne ("match sticks" slices)
1 pc Carrot, small, Julienne
1 pc Beef franks, Julienne
1 pc Hard-boiled egg, quartered lengthwise
2 Tbsp. Cilantro leaves

  • • Season ground pork with salt, pepper and egg. Mix well and chill for 15 minutes.
    • Lay 1 piece of pre-cut sirloin on a cutting board. Spread a thin layer seasoned ground pork on the sirloin. Randomly pile 3 pork fat slices, 3 beef franks slices, 3 carrot slices, 1 hard-boiled egg quarter and cilantro about 2 inches from the edge. Roll in the manner of sushi and secure the whole roll with cotton string. Repeat the process with the remaining sirloin and filling.
    • In a pot, sauté garlic and onions in oil. Add the beef rolls and sear for a few minutes. Add water, tomato sauce, laurel leaf, sugar, salt and pepper. Cook on low flame until the beef is fork tender.
    • Fish out the rolls and set aside. Remove the string from the rolls and slice.

    • Adjust the taste and consistency of the sauce if needed. The sauce should be thick enough to coat the morconito slices.
    • Arrange morconito slices on a serving platter and pour piping sauce on top.

    Serves 4

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