Cafe Maurice

Breakfast
What helps to pull you out of a bad mood?
Something sweet.

Lunch
Who were your favorite teachers growing up and why?
My favorite teachers were the terror ones. It challenged me and forced to me be disciplined.

Dinner
What, in your opinion, is the worst song ever?
So many!! Im not a fan of hard metal rock, whatever the definition is that. I also get terrified of anti-Christ songs.

Midnight Snack
What personal activity, when performed in public, bothers you the most?
Doing “it”! I saw one who was so engrossed with each other they didn’t notice they were in the home improvement area of the.

Recipe for the Week (instead of your recipe for life, what is it just for this week?)
Learn to thread between the fine line of controlling and losing it.

Breakfast
If your job made you move, but you could choose which country you would be living in, which country would you choose and why?

Australia ~ I hear it is a better version of the US – cleaner. I heard Ferrari parts come cheap too.

Lunch
Do you have any phobias?

I think I don’t have any phobias. But I don’t like dogs

Dinner
What is something you can’t help but spend money on?

Sweet snacks.

Midnight Snack
What profession/job did your parent(s) have while you were growing up?

My mom was a bank manager, insurance agent, HR consultant while my Dad was a freelance doctor.

Recipe of the Week
(instead of your recipe for life what is it just for the week?)

Make sure to find ways to balance your time.

I’ve bookmarked Wanda’s Cooking Blog! Her recipes and instructions are so easy to follow – and this is a lot to say for someone like me

I am going to try her Beef Salpicao as soon as we have can go grocery shopping again. It sounds like it closely compares to Matthew’s favorite Wafu Steak.

Ingredients:
Sirloin or rib-eye steak, or tenderloin cut into cubes
1 whole garlic, minced
4 tbsps Worcestershire sauce
4 tbsps Knorr or Maggie Seasoning (walang Knorr dito!!!)
4 tbsps soy sauce
1/4 tsp baking soda (to tenderize the meat)
freshly ground black pepper
3 tbsp oil

Before you start:
Marinade the beef in Worcestershire sauce, Knorr/Maggie Seasoning, soy sauce, baking sode and black pepper mixture. Refrigerate overnight.

1. In a skillet, heat the oil and cook the minced garlic over low heat. Liquid in pan should barely bubble. Cover the skillet and let cook for around 15 minutes or until the garlic turns brown. Drain the garlic and set aside.

2. Use the remaining oil in the skillet, bring to high heat. When the pan is smoking, put the meat in the skillet and let it sear on both sides. Let it cook according to how well you want it to be. I prefer it medium as the meat will still continue to cook when you remove it from the skillet. Remove the steak from the pan and put it in serving plate.

3. Heat the remaining juices in the skillet and add the remaining marinade mixture until it comes to a boil. Pour over steak or serve it on a separate bowl as gravy.

Grabbed this from Jane – I need to try this for Edil.
Jane, this looks yumee – haha!

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
3/4 c. of dark soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.