Looking for a budget friendly dish or a viand that will satisfy your cravings? I’m sure you are going to love this dish because not only it is easy to cook and low cost, it is also delicious and your kids will love it! So the next time you will get those hotdogs from the fridge, don’t just fry it, cook a tasty dish like this sweet hotdog bistek!
Sweet Twist of a Filipino Favorite: Sweet Hotdog Bistek
Every time my cousins from the province come in for a visit, we always try to prepare dishes that not only taste so good but are also fast and ready to eat. One afternoon, during one of the precious gatherings my family has, my Uncle Lito shared with me a recipe that has since become a favorite in our home—the sweet hotdog bistek. Its sweet-savory sauce, which had just a touch of tang from the soy sauce and ketchup combination, made it a winner on the spot, not only for us adults but also for the kids.
Perhaps it does not sound like an obvious idea at first glance. Hotdogs in a bistek recipe? Well, trust me when I say that once you try it, you’ll know it is genius. This recipe is a great way to really elevate the most ordinary hotdog into something special that everyone will crave for. A very affordable option that can quite easily transform simple hotdogs sitting inside your fridge into a family favorite.
Origins of Bistek: A Filipino Classic
Before going into the dish, let us go on a little diversion to trace back the origins of bistek. Bistek-a staple Filipino dish-comes from the Spanish word bistec, or “beefsteak.” Traditionally, it consists of sliced beef marinated in a mixture of soy sauce, calamansi juice, garlic, and onions, all pan-fried and served with generous portions of sautéed onions.
Over the years, though, Filipinos have come up with countless variations-they substitute beef with various other proteins and whatnot. My Uncle Lito’s version, for instance, substitutes beef with plump hotdogs. The end result? A very tasty dish that’s really quite easy to pull off and is sure to bring out memories of school lunches and merienda with friends.
Why This Hotdog Bistek Recipe Stands Out
You might think, well why not just fry the hotdogs and be done with it? But the beauty of this dish is in the preparation, first off lightly coating the hotdogs with a flour and egg mixture which provides them with a delightful crispiness. It’s something that my cousin, Maricar, suggested the first time she made this dish for her kids, so that the hotdogs have a nice crunch outside, even when tossed with sauce; small but could be the difference in texture.
The sauce already is a harmonious blend of the staples you have in your pantry – ketchup, soy sauce, a little sugar, and some black pepper. It gets even better with just the right balance of sweet and savory and all spoonable over sizzling hot steamed rice. Adding in a handful of sautéed onions really complements the sauce and pops into that classic bistek flavor we know and love.
Tips to Make the Best Hotdog Bistek
A thing to remember when preparing this dish is not to over-fry the hotdogs. You want them golden and crispy, but not too dry inside. I nearly burnt the hotdogs the first time I made it. This was because I got totally engrossed in my chatter with my siblings! So here’s quick tip: watch them like a hawk and take out from the pan once they have developed that lovely golden-brown color.
Let the sauce simmer until just a little thicker, then add the hotdogs back in. This way, the sauce will coat well to every piece, every bite will be so delicious. You can even experiment a little -add some calamansi or lemon juice if you want a hint of tartiness.
Why is This Dish Perfect for Beginners?
Sweet hotdog bistek is a good starting point for those who have recently found an interest in cooking Filipino dishes. It is not complicated and does not require too much of your time and effort because it only requires simple ingredients to be found easily, and the steps are not complicated. There would be no complicated marinades and special cuts of meat; only hotdogs, some seasonings, and the patience in the kitchen are needed.
I remember my youngest sister, Aileen, who never cooked anything at all, tried this recipe for the first time. At first, she was nervous. But when it came time to finish, she stood proudly and served it all on a plate before us of this sweet and savory creation. That’s the beauty of this dish: it’s so forgiving and rewarding that even beginners can achieve the most scrumptious results.
Serve this Over Rice or Warm Bread for an Entire Meal
Like most Filipino dishes, sweet hotdog bistek goes best with a serving of rice, but you can also fill pandesal or a warm baguette for an adventurous type of hotdog sandwich that bursts with Filipino flavors. That is perhaps why it is a super hit in our family. My nephew even used it as a topping over his instant noodles one time and gave it a very surprising fusion twist that worked.
A Dish that Nostalgically Steer You
How do I find happiness in the smallest of things? Maybe that’s the reason, for me, cooking this dish is not just about feeding the family on the table-it is about reconnecting with them and making new memories. The smell of the hot dog cooking in oil, the crunch of onion in the pan, the sweet, familiar scent of the sauce-all of these bring me back to lazy afternoons spent with the people I loved the most, swapping stories and laughter over a shared meal.
So the next time you are compelled to obtain those hotdogs from the fridge, don’t be tempted by simply frying them; instead, take a little of my uncle Lito’s inspiration and transform them into a mouth-watering hotdog bistek which will surely bring happiness in every face.
How to Cook Sweet Hotdog Bistek
Ingredients
- 22 pcs cocktail size hotdogs
- 3 Tbsp. all-purpose flour
- 2 Tbsp. cornstarch
- 1 pc raw egg
- 2 pcs white onions sliced into rings
- 1/4 tsp. salt and pepper or to taste
For the sauce
- 2 Tbsp. butter
- 4 Tbsp. catsup
- 2 Tbsp. soy sauce
- 3 Tbsp. sugar
- 1/4 tsp. ground black pepper
Instructions
- How to Cook Sweet Hotdog Bistek
- Put hotdogs in a mixing bowl and season with salt and pepper. Mix the hotdogs with the seasoning.
- Crack one egg on the hotdogs and add the flour and cornstarch. Mix all the ingredients until the flour-egg mixture turns into a batter.
- Heat 1 Tbsp. of cooking oil in a pan and stir-fry the onions for 1 minute then remove from the pan and set aside.
- Heat 1 cup of cooking oil in a pan or wok then fry the hotdogs until golden brown. Remove from oil put in the strainer to drain excess oil.
- In an empty pan, heat butter until melted and add ketchup, soy sauce, sugar and black pepper.
- Stir until the sugar is dissolved and simmer until the sauce is slightly thick.
- Add the hotdogs and toss until well coated with the sauce. Add the onions and toss again. Serve hot with cooked rice and enjoy!
Video
Notes
Cooking Tips:
Get a Crispier Coating
Coating the hotdogs evenly with the flour and egg mixture before frying gives them that extra crispy texture to not get soggy when tossed in the sauce. Let them fry until golden brown to lock in that crispiness.Sauce Consistency Perfection
Let the ketchup-soy sauce mixture simmer over low heat until it barely starts to thicken slightly, which means you also get a little reduction of liquid. Stir continually to prevent the sugar from sticking to the pan and getting burnt. The sauce coats the back of a spoon; now it's ready to be mixed with the hotdogs.Do Not Overcook the Onions
The onions should be fried for about a minute or so until soft but still crunchy and sweet. More than that, and they are mushy and lose their natural bite, which adds texture to the dish. If you add the onions at the end, they will remain a tasty contrast to the sauce-covered hotdogs.
