The (Mis)Adventures of Superboink

A frittata is different from an omelette. Yes.  Frittatas are prepared and cooked with the meat/veggies "add-ons" incorporated in the beaten egg mixture already. An omelette on the other hand has the "add-ons" placed on the egg when it's almost cooked, then folded. It's mainly on the way the additional ingredients are added to the egg. =) Hence, I'll stop calling this an omelette. Teeheehee. =D

We had this dish a few days back. (Backlogs, yes!) I've made this recipe a few times already but it's only recently that I learned that I can actually call it Picadillo . Picadillo means ' minced meat ' in Spanish. Filipinos (like me) most often associate it with ground meat, specifically beef. If I got it right, Latin American Picadillo  is prepared more like our Carioca or Arroz Ala Cubana (which is another 'imported' dish).

I'll let you in a secret - I am still confused over which is my most favorite among Beef Tapa, Beef Steak (Bistek) or Pork Ribs Adobo. Funny right?! Anyway, they are almost similar in taste and in the manner of cooking so it doesn't really matter that much to me already. While I am already able to formulate my "This Is It!" Adobo recipe, I am still having problems with my Beef Tapa. The taste I've been craving for is somehow similar to Tapa King's Tapa Queen and Pancake House's Beef Tapa. Experimenting, I used the following marinade ratio and method: Beef Tapa Ingredients: 1/2kg beef sirloin (or tenderloin), cut into strips 1 1/2T salt 1/4cup sugar 3T soy sauce 1 head of garlic, minced 1tsp ground black pepper oil for frying How I did it: I marinated the beef strips in the salt, sugar, soy sauce, garlic and ground black pepper mixture overnight. I then fried it on some hot oil until cooked through. :: :; :: This is a very simple recipe...

I have been inspired by my friend Lanie's adventures in her kitchen. A few weeks back, she posted a photo of her own version of the Pinoy Beef Salpicao at her facebook account. I felt a sudden urge to make one for our dinner, but never got to it until today. I searched my cookbooks, but the closest I got was the Beef Salpicado - nothing close to what Lanie and Mark (another friend) was describing as authentic -- which is using Worcestershire sauce and Oyster sauce . And so I searched the internet for the recipe closest to what my friends were talking about. I got two different yet similar versions from Home Cooking Rocks  and Panlasang Pinoy . Studying their recipes, I proceeded to make my own version -- adjusting some things along the way. :: :: :: Beef Salpicao (chunky style --- but after tasting and all, I suggest you guys cut the beef into thinner and smaller bits as the high heat might render your beef tough if not done properly --- or for reheating's sake) Ingr...