This is what taco night looks like in our home.
yellow corn tortilla shells
mexican blend shredded cheese
2 tbsp oil
2 lbs ground beef
3 cloves garlic
1 medium white onion
2 ripe tomatoes
2 8oz can of tomato sauce
3 tbsp homemade taco seasoning *
2 tbsp soy sauce
2 tsp coconut sugar
Heat a pan on medium high with oil. Sauté Tomatoes, garlic, and onion. Mixing continuously until the tomato skins curl. Add the meat and mix until the color change. Add the tomato sauce, soy sauce, sugar and the taco seasoning. Cook for about 20 mins. You can adjust the taste by adding salt and taco seasoning.
1 tsp onion powder
2 tsp oregano
1.5 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tbsp black pepper
1 tbsp paprika
1 tsp celery salt
2 tsp Flavor God Everything
(you can add 1 tsp of red pepper flakes and 2 tbsp of chili powder)
Mix everything in a container.
This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!
4 medium size tilapia fillet
1/4 c peanut oil
4 tbsp of fresh ginger julienne
4 stalks of scallions, julienned both white and green parts
1/3 tbsp of light soy sauce, I used kikkoman soy sauce
1/2 c water
1 tsp of sugar
small bunch of cilantro for garnish
Prep the steamer, brush the perforated part with oil. Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.
Combine soy sauce, sugar, and water, then set aside.
Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.