Knottydon Beef in Oyster Sauce

I promised an officemate that I'll publish this recipe. This originated from my viewing of the 80's show, "Wok with Yan". I made a few changes as years went by. A very easy one to cook!

Preparation time: 30 minoots
1/4 kilo tenderloin beef (thinly-sliced strips)
8 cloves of garlic (crushed)
1 big onion (sliced)
1 medium ginger (thinly-sliced strips)
chili peppers
snow peas
4 medium red bell peppers
oyster sauce
cornstarch
sugar
salt & pepper

Cooking time: 30 minoots or less
Before slicing the veggies, you can put some salt, pepper, and cornstarch on the beef. Put 'em aside.

Saute garlic, onions, and the ginger. Throw in the beef. Add the chili peppers. Stir fry for about 30 minoots. Let the juice of the ginger sink in.

Add the sauce (a mixture of cornstarch, water, oyster sauce, sugar, salt, & pepper). Simmer for about 10 minoots.

Lastly, add the snow peas & bell peppers. Simmer for 3 to 5 minoots. Enjoy this wonderful dish!

Balan's Tinola

There's sumpthin about the cooking of tinola with the Balan family. I remember when I was a little knottydon, dad cooked the best tinola. Normally on Sunday, we have like 2 to 3 dishes. It's like a feast!

Years passed and kuya surpassed that with his own version. There's one gimmick in Zambales when the tinola that he cooked got stolen. Yep. Ain't kidding. It was sooooo freakin good that the other people in the resort took it. Curse 'em!

Whenever I miss dad or kuya's cooking, I practice cooking. So far, my favorites are adobo, giniling, ampalaya con carne, and of course, tinola. Sometimes Waltermart doesn't have sili leaves so that's a big bummer. I love the aroma and flavor of sili leaves in my tinola. I think the key in this dish is to saute the chicken on ginger. Lotsa ginger. I even crushed them to get its flavor. Mmmmmm...