Daddy Travels Miles & Points

After being stranded in the SUV for 4 hours on Saturday night, we vowed to keep Sunday low key. We attended an early morning church service in Wailuku. Directly after church, we drove to Home Maid Bakery, just a few minutes away from church. We’re getting our fill of malasadas on this visit. It’s not everyday that we can get fresh hot malasadas. Evan, as always, was delighted to get his share.

We headed back to Kihei. I dropped off the family at the condo, while I drove to Foodland for poke. Foodland sells a variety of poke, and it was so convenient to be able to drive there (only 5 minutes away). I opted for the Blue Crab Kimchee Poke and Fresh Ahi Shoyu Poke.

For the rest of the morning, we just stayed put inside the condo, cleaned up a little, wrote my blog, and soon after, I prepared a familiar Filipino dish, but I made it Island-Style…Pinoy Bistek (aka Beefsteak marinated in soy sauce, Passion Orange Guava drink by Aloha maid, lemon juice and seasoned with salt, pepper, garlic).

Quite a few friends asked how I cooked it, so here goes. I’m not exactly the best person to ask for recipe. I don’t measure while cooking. I just eye ball it. But I’ll give it the old college try:

Jason’s Island Style Filipino Bistek
1-2  lbs of Beef (I just use whatever is on sale…chuck roast, was on sale), thinly sliced
1/2 yellow or brown onions cut into rings
2-3 cloves of garlic minced
3 tbsp of oil

For the marinade
1/3 to 1/4 cup of Shoyu or Soy Sauce
1/3 cup of Aloha Maid’s POG (Passion Orange Guava)
Juice of 1-2 lemons (I only used 1 yesterday)
Couple of pinches of Kosher Salt
Black pepper to taste

• Combine beef, lemon juice, soy sauce, Aloha Maid POG, onions, garlic and pepper. Massage marinade into meat and marinate for about 30 minutes (or more if you have the time). Remove meat, onions and garlic from marinade. Squeeze the excess liquid and set aside.
• In a pan over high heat, heat oil. Add beef and fry for about 3 to 5 minutes per or until lightly browned. Reserve released meat juices during frying. Remove meat and set aside
• In the pan, add onions and garlic, and cook, stirring regularly, Return meat to pan.
• Add reserved marinade and meat juices. Add water (if desired) and bring to a boil. Cover, medium heat and simmer for about 20-30 minutes or until meat is fork-tender and liquid is reduced. Just check the meat ensuring it’s not too tough to eat. Season with salt to taste. Turn off heat and add the remaining onion rings. Cover and allow to simmer for a couple of minutes.