Beginner in cooking? No problem. I will walk you through from what to buy to cooking for easy cooking recipes for beginners. I’ve been teaching people for years how to cook, like my husband, a total newbie before. Here, I’ll be making a step by step guide for you. You can even present what you cook for others to taste. I can guarantee, you won’t be ashamed. I will be posting a series of recipes here, so bookmark or subscribe for updates.
What To Buy and How To Prepare?
When you go to the supermarket to buy, make sure to be specific on what the recipe required you to get to relieve yourself from unwanted troubles. Ask assistance from the butcher or grocery staff if you need help.
Don’t assume you can make things happen that easily. Some beginners tend to assume that they can make things work out and won’t even follow the recipe. I can say this because two of my daughters acted that way when they started to learn cooking from me.
After purchasing from the market, I prepare a portion of meat, with other ingredients if possible, for a meal in a Ziploc plastic bag and put it in the freezer. Most of these can be cooked while frozen aside from the beef. The first two of my series are the following:
These recipes are tested and proven with the exact time stated or even lesser. I promise it is really quick and easy.
15-Minute Fish Fillets
This dish reminds me of my late big brother, Adjie. He was the one who gave me this dish. I improvised and will give you two ways of this fast easy fish fillet recipe.
The first way is steaming. Anyone can cook this, even the kids, using the steamer tray of your rice cooker. Double purpose, rice and fish being cooked together at the same time. We’ll be using a tin foil or shallow dish heatproof pan here.
The second is to simmer the fish in a pan. I prefer to use a non-stick pan if available. Why? Because we could be taking a bath or doing something while cooking and you don’t want to see fillets to be sticking on the pan for not flipping it the whole time. However, I prefer to be in the kitchen while cooking to avoid accidents.
Use a loud timer to remind you that it’s time to take it out from the fire to avoid overcooking or burning it. Also, use silicon ladles if available so as not to ruin your non-stick pan. Wooden and plastic ones will do if you have no other choice.
- 1/2 Kilo Frozen Creme Dory fish fillet (any kind of fish fillet will do)
- 4 tablespoons of lemon juice
- salt to rub on the fillets
- 1/2 cup of water (use for pan cooking, not for steaming)
- 4 teaspoons of butter, one teaspoon for each cut of fish fillet (olive oil for a healthier alternative)
- 6 or more basil leaves (fresh or dried will do)
- 2 cloves of skinned garlic
DIRECTIONS FOR COOKING
Follow the procedure below as much as possible.
For Steamed Fish Fillets:
- Wash the frozen fish fillets to cleanse away the first layer of ice. Cut the frozen fillets into 4 portions. Dab your wet fingers on the salt making it stick to your fingers. Rub the sticking salt on the fillets.
- Placed them on a bowl or pan that fits in the steaming tray of your rice cooker. You can also use a tin foil.
- Put all the rest of the ingredients on the fillets. Leave the pan or tin foil open for fast cooking.
- Let it cook with the rice or a separate steamer. Use a timer when cooking on a separate steamer. Serve them when its time to eat.
For Pan Simmered or Seared Fish Fillets:
- Same way above, wash and cut the frozen fish fillets into 4 portions.
- Put all the ingredients in the non-stick wok or pan and cover it. If the pan has no cover then leave it that way. Cook in medium fire.
- Set the timer to 8 minutes. When the timer sounds, flip the fillets. Set the timer again to 3 minutes. When timer rings then your fish is done. Serve.
As promised, it is very easy to follow. Very simple and quick, am I right?
5-Minute Lean Beef Steak with Broccoli
This one is tricky. The secret for the 5 minutes cooking is the thinness of the meat. First, take note of the beef meat to buy. Choose or let the butcher slice the beef tenderloin into thin flat pieces.
- 1/2 Kilo beef tenderloin thin slices
- 1 medium broccoli flower head
- 1 white onion
- 1/4 cup of oyster sauce or as desired
DIRECTIONS FOR COOKING
- Take note: Thaw the beef meat first. This is to prevent the meat from hardening. Frying meat from frozen to a hot oil will harden the outer layer. We want a tender beef meat steak here.
- Preheat your non-stick pan on medium fire. Pour two tablespoons of oil then place every thin slice of beef separately.
- Take note of the time. If it is possible then use a timer. After a minute flip the meat on the other side. Due to its thinness, it easily gets cook.
- After another minute, flip it again. Try to shred a bit at the edge, if the fibers separate then take it out from the hot pan and set aside. More time and it might harden. If the fiber is hard to shred then it might be overcooked or still uncooked.
- Don’t fret, if you follow the whole process carefully then it will turn out right. Also, if you’re not using a non-stick pan, don’t forget to add a tablespoon of oil every time you add another slice of beef meat. It helps to cook the meat and prevents from drying the pan.
- While frying the beef, cut the broccoli flower head to the desired size. I prefer 1 inch. Blanch them in a boiling water for a minute. Set aside.
- Slice the onions into rings. Separate the rings for easy cooking.
- After frying all beef slices, you can leave it at ease or cut them into strips. Place them in a bowl.
- Saute the onions and broccoli in the hot pan where you fried the meat. Just for a minute or two.
- Pour them on the meat. Add in the oyster sauce and mix. Add a dash of ground pepper for flavor.
- Serve while the whole dish is still hot.
This preparation and cooking might take more than 5 minutes. The time is based when you cook the beef meat altogether in a wide pan. This lessens the time. Actually, this recipe is one of the favorites.
Personalize in Your Own Way
You can personalize your cooking in any way you like. Add some red bell pepper, fresh chili or chili paste with the two dishes. The result could be tastier than what I did, I actually made a lot of combinations but the recipes I wrote above are what I call the base to achieve my goal of producing the quick and easy recipes.
There are other recipes I wrote that would help you to cook easy and quick. Check them out and print a copy or subscribe here.
- Quick Easy Beef Stew
- Pancake Sandwich Revolutionized, Fun Kids’ Cooking Recipes
- Easy Chicken and Ham Croquettes
- Pinakbet Made Easy
- Beef meat cooking depends on the thickness and kind of meat. I’m using tenderloin here. The 5-minute cooking is totally safe to eat. The temperature for the meat should be 68 degrees Celsius for medium rare and to 77 degrees Celsius for well done. You can read more about this in Wikipedia. The thinness I’m referring to this particular dish is simply one centimeter thick. Imagine how fast it’ll get cooked.
- No need to add salt or spices for thin slices like this. Why? They easily burn and it absorbs flavors. There is a high tendency that it will become salty. Better use sauces and other condiments to add taste after cooking. Here, we used pre-made oyster sauce after cooking.
- Fish fillets are easily cooked. 10 minutes is actually the most, whether it’s very thick or not. The thinner, the lesser the time it takes to cook fish. Why? It’s best to eat fish when it’s juicy and tender. Longer cooking time makes it fibrous with no juice left.
- Cooking fish fillet while it’s still frozen is alright. Why? No need to thaw in water that will take away the nutrients. It’s also faster to cook, considering no more thawing time to wait. The flavors and spices, if frozen with the fillet, will thaw altogether and the flavorings will blend easily. Lastly, the fillet won’t be saggy as you placed them on the pan. Others won’t agree to this but experience tells me it’s fine.
- For frying fish fillet that has no skin, I use a non-stick pan. If you want a thick brown color result, use an iron skillet to sear the fillet.
I use a non-stick pan in most of my cooking. My very first reason is that I avoid burning the food, most of all with my children cooking on busy days. The second reason is that I don’t need to put a lot of water when cooking since the vegetables, spices, and meat have their own water and non-stick pans won’t easily dry out this said water. I also don’t need to add oil when frying or cooking meat. There’s a lot of non-stick pans out there but I recommend the T-Fal E765SE Ultimate Hard Anodized Cookware Set.
Do you have any idea how to make these fish fillet dishes and beef steak with broccoli better tasting and faster to prepare? Just leave them in the comments. If you tried the recipes, please share your experience here.