What is a biston?

Due to the influence of Spain on the South Asian nation in the Philippines with the Spanish word for steak, bist , it does not differ much from the Philippine name for food made with the same popular protein, battles . But it is not just a char-grilled piece of first-class beef, as some inhabitants of the West could suspect. The Philippine version is more expansive and fry the meat with a spicy mixture of tastes.

The type of meat used for battles changes using the chef. Many use more fine sirloin, sirloin or side cuts, but even more expensive cuts such as Filet Mignon or Porterhouse, would not destroy food. They are cut into thick slices of about 0.25 inches (about 6.4 mm) thick, which can be pounded by a meat hammer to offer the final product.

Balanced marinade is needed to bring out a gentle and tasty nature of the bistek . The Philippines usually use a combination of soy sauces, ground garlic, salt, pepper and lemuna juice for this bath, which lasts in the fridgeObu at least 20 or 30 minutes. If the sauce is too much cake or more juice, if it is too salty, more soy should be added. When the meat is marinated, the preparation time is almost completed.

The hot, oiled pans go slices of onion. When caramelized are removed, and the slices of marinated steak go more. Once the meat is ready, it will be tanned and is no longer bloody. Then it is time to combine meat with onion and marinade in a pan until all the ingredients are melted and hot.

With a half -hour marinating period, this meal should not take more than an hour from the beginning. The last step should be tasting bistek and adding salt, pepper and even more citrus to taste. The hot sauce is a common accessory at the table, not a chef.

Bistek does not hold quite components for many to consider it the right food, but it's close. Some slicesThe potato with onion fry and then gives what is known as tagalog bisters , which can still be prepared in one pelvis or wok for more complete entry. Others add other vegetables, such as peppers for a spicy version, or add some sugar to the marinade for the element of sweetness.