Best 4 Chamoritamommas Meat Juhn Recipes

**Chamorrita Momma's Meat Juhn: A Journey Through Filipino Cuisine**

Embark on a culinary adventure to the heart of the Philippines with Chamorrita Momma's Meat Juhn, a delectable dish that embodies the essence of Filipino cuisine. This savory stew, also known as "nilaga" or "sinigang na baka," showcases the perfect harmony of tender beef, tangy tamarind, and a symphony of aromatic spices. Prepare to tantalize your taste buds with this flavorful dish that promises a delightful balance of flavors, sure to leave you craving for more.

**Recipes Included:**

1. **Chamorrita Momma's Meat Juhn:** Dive into theの詳細なレシピof this classic Filipino dish, featuring tender beef simmered in a flavorful broth infused with tamarind, tomatoes, onions, and garlic.

2. **Sinigang na Baka sa Sampaloc:** Discover a variation of the beloved sinigang, using sampaloc (tamarind) as the primary souring agent. This recipe offers a zesty and refreshing take on the traditional meat juhn.

3. **Nilagang Baka sa Bayabas:** Experience the unique twist of bayabas (guava) in this version of nilaga. The guava imparts a subtle sweetness and a hint of tartness, creating a harmonious blend of flavors.

4. **Easy Beef Sinigang:** Explore a simplified version of sinigang na baka, perfect for those who prefer a quicker and easier cooking process. This recipe retains the essential flavors of the classic dish while streamlining the steps.

Let's cook with our recipes!

CHAMORITAMOMMA'S MEAT JUHN

ChamoritaMomma's Meat Juhn image

Make and share this ChamoritaMomma's Meat Juhn recipe from Food.com.

Provided by ChamoritaMomma

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb beef, thinly sliced
3 eggs, beaten
1/2 cup all-purpose flour
2 tablespoons oil, for frying*
4 tablespoons Kikkoman soy sauce
1 tablespoon green onion, minced fine
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame seeds
1/2 teaspoon garlic, minced
1 1/2 teaspoons sesame oil
1/4 teaspoon black pepper
1/4 teaspoon accent flavor enhancer (optional)

Steps:

In a medium bowl, combine all the ingredients for the marinade. Add the thinly sliced meat and marinate for at least 1 hour.
Remove meat from marinade and dredge meat slices in flour, then in eggs and then fry in hot oil until browned on both sides.
You may need to add more oil as you need. Drain juhn on paper towel, slice into serving pieces and serve.
This is can also be made with fleshy, white fish pieces.
*NOTE: More oil may be needed for frying.

Nutrition Facts : Calories 972.1, Fat 93, SaturatedFat 35.8, Cholesterol 251.9, Sodium 1089, Carbohydrate 15.2, Fiber 0.7, Sugar 2.1, Protein 17.7

CHAMORITAMOMMA'S ISLAND BARBEQUE

ChamoritaMomma's Island Barbeque image

Yes, another traditional island favorite!! Served during large fiestas, but always a great backyard BBQ favorite. This is usually served with Island Red rice, cucumber salad, chicken kelaguen and a smorgasbord of other local favorites. This recipe is very versatile as you can also use pork, chicken parts, and beef steaks. Simple ingredients that packs a huge ton of flavor.

Provided by Chamorita Momma @Cham

Categories Pork

Number Of Ingredients 7

Ingredients

1 - rack pork ribs, cut into sections
1 - whole onion, finely sliced
6 clove(s) fresh garlic, finely chopped
3/4 cup(s) white vinegar
3/4 cup(s) soy sauce, kikkoman brand
1 tablespoon(s) ground black pepper
1 teaspoon(s) accent, flavor enhancer

Steps:

In a bowl, combine marinade ingredients. Stir to combine and set aside. Wash the ribs and remove most of the fatty areas. Cut in half or 3 sections. In a large, 2 gallon zip lock bag, place the ribs flat and pour the marinade over top. Remove the air as you are sealing bag. Place in refrigerator overnight or for a few hours; turning often to marinade evenly. Heat grill by preparing charcoal briquets. When ready, cook until ribs are completely done. Let set about 10 minutes before cutting into pieces. Serve with your favorite side dishes. ENJOY!!

CHAMORITAMOMMA'S SHRIMP PATTIES

ChamoritaMomma's Shrimp Patties image

This recipe is a traditional island favorite. It's usually served at large fiestas, but can be made anytime. It's similar to a fritter.

Provided by Chamorita Momma

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 12

Ingredients

2 eggs, beaten
1 (10 oz) can(s) evaporated milk
2 c all purpose flour
2 tsp baking powder
1 1/2 tsp salt
1/2 - 1 tsp black pepper
1 1/2 - 2 tsp garlic powder
1 1/2 - 2 tsp onion powder
1/2 tsp accent flavor enhancer
2 lb raw, peeled and deveined shrimp, coarsely chopped
1 (10 oz) pkg frozen mixed vegetables, thawed
4 c vegetable oil, for deep frying

Steps:

1. In a mixing bowl, beat the eggs with the evaporated milk. 2. Add the flour, baking powder, and the seasonings. Mix until smooth. 3. Add the shrimp and mixed vegetables, combining well. 4. Heat oil in a 12-inch skillet to medium heat. 5. Drop batter by tablespoonfuls and fry until golden brown. 6. I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed. 7. Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done. 8. Drain on paper towels. 9. Serve at room temperature.

MEAT JUN

Meat Jun image

Make and share this Meat Jun recipe from Food.com.

Provided by PBShakes

Categories Steak

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 stalks green onions, finely chopped
2 garlic cloves, minced
1 1/4 cups shoyu
1/2 cup sugar
3 tablespoons sesame seed oil
2 dashes pepper
1 lb flank steak, thinly sliced
1 cup flour
3 eggs, beaten
2 tablespoons shoyu
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon sesame seeds

Steps:

Combine green onion, garlic, 1/2 cup shoyu, 1/2 cup sugar, sesame oil and dash of pepper for marinade.
Soak meat in marinade for at least 3 hours, best if overnight.
Coat marinated meat with flour then dip into egg.
Fry until golden brown.
Combine 2 tbsp shoyu, vinegar, 1 teaspoon sugar, sesame seeds and a dash of pepper for dipping sauce.

Nutrition Facts : Calories 609.6, Fat 24.1, SaturatedFat 6.6, Cholesterol 205.1, Sodium 4879.3, Carbohydrate 60, Fiber 1.9, Sugar 30.1, Protein 37.7

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't miss anything.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for the vegetables and herbs.
Don't Overcook the Meat: Juhn is a quick-cooking dish, so be careful not to overcook the meat. Otherwise, it will become tough and chewy.
Cook in Batches: If you're cooking a large amount of juhn, cook it in batches to prevent the meat from steaming and becoming tough.
Serve Immediately: Juhn is best served immediately after it's cooked. This will ensure that it's hot and flavorful.

Conclusion:

Chamorrita Momma's Meat Juhn is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover meat, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy recipe, give Chamorrita Momma's Meat Juhn a try. You won't be disappointed!