Beef Kaldereta

Ingredients:

• 1 kilo beef, cut into chunks

• 1 big can (350g) liver spread or ground liver

• 5 onions, minced

• 5 cloves garlic, minced

• 6 tomatoes, sliced

• 1 cup tomato sauce

• 3 green peppers, diced

• 3 red peppers, diced

• 4 pieces hot chilli peppers, minced

• 3/4 cup grated cheese

• 2 cups beef stock or water

• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

• Add cheese and olives (optional) and continue to simmer until the sauce thickens.

• Serve with plain rice

Cooking Tips:

• Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Estimated cooking time: 1 1/2 to 2 hours



Source: http://www.filipinofoodrecipes.net/kaldereta.htm

Tinolang Manok (Chicken Ginger Stew)

Ingredients:

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.

• Add water and the chicken.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot on a bowl with plain rice on the side.

Estimated cooking time: 45 minutes

Source: http://www.filipinofoodrecipes.net/chickenstew.htm

Fish Balls

RAW MATERIALS :

fresh fish - any of the following species: kalaso, dalagang bukid, labahita, shark, bidbid, torsillo and bisugo

Ingredients: (for ½ kg fish meat):

2 tsp salt
1 cup all-purpose flour
1 cup cornstarch
2 tbsp baking powder
½ cup iced water
¼ tsp monosodium glutamate (MSG), optional


UTENSILS:

stove, turner, trays,
casserole, colander, food processor/grinder,
frying pan (carajay), measuring cup, weighing scale,
knives, measuring spoon, plastic sealer,
chopping board, mixing bowl


PROCEDURE:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin and bones and chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well.
4. Add iced water and mix well until a thick homogenous paste is obtained.
5. Form into balls and allow to set in water for 2 hours.
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish balls in perforated trays or colander and cool to room temperature.
8. Pack the fish balls in polyethylene bags with weights of ¼ kg to 1 kg per pack.
9. Store the product in a chiller or freezer.

Sauce:

Ingredients:
¾ cup water
½ tbsp cornstarch
½ tbsp patis
½ tbsp flour
2 tbsp sugar
¼ tsp black pepper

Procedure:
Combine all the ingredients and cook in medium heat with constant stirring (5-10 minutes).


Source: http://pinoynegosyo.blogspot.com/2006/08/making-fish-balls.html

Tocino

How to make Tocino

Ingredients and Weight

Shoulder 1.0 kg
Salt 20 g
Sugar 80 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 100 ml

Procedure:

1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.


Source: http://pinoynegosyo.blogspot.com/2006/09/making-tocino-longanisa-and-sausage.html

Letchon Paksiw

Ingredients:

1/4 kilo Lechong Baboy
1 cup Mang Tomas Sarsa for lechon
1 tbsp. minced garlic
2 tbsp. vinegar
1 medium onion
salt and pepper
sugar

Procedures:
1. In 1 casserole, put all ingredients.
2. Let it boil. Do not stir.
3. After 15 minutes, taste and add seasoning such as salt, pepper and sugar until you get the right sourness, sweetness and saltiness.
4. Serve while its hot.

Source: http://lutongpinoy.info/lechon-paksiw/

Steamed Tilapia

Steamed tilapia. I was surprised the first time I learned that steamed fish from Chinese restaurants are first pouched before steaming with the required ingredients. And at some instances they never actually steam the fish. I later learned that this is done for the following reason. First is to rid off or reduce the unpleasant fishiness and to significantly reduce the cooking time of the fish especially with large fish. My steamed tilapia uses the same poached/steam method, of course there are several method by the Chinese in steaming a fish including pouring hot oil over the steamed fish but that is reserved for future post. Here is a simple method of steaming a fish.



Ingredients:

2 medium size tilapia
2 thumb size ginger, cut into strips
1 small bundle spring onion, cut into 2” length
1 small bundle kinchay, Chinese parsley copped
1/4 cup soy sauce
1/2 tsp. sugar
toasted sesame seeds (optional)
1 tsp. sesame oil
salt

Cooking procedure:



Remove gills, scales and innards of fish. Trim fins, rinse and drain well. Slit/cut across diagonally at both side of each fish. Dust a thin coating of salt and rub evenly over the fish, including cavity. Poached the fish in a wok of boiling water for 3-5 minutes. When done carefully slide the fish in a colander to drain excess water. In a steaming bowl arrange half of the ginger, spring onion and Chinese parsley at the bottom. Now carefully slide over and arrange side by side the poached fish, add the remaining ginger, spring onion and Chinese parsley over the fish. Mix the soy sauce, sugar, sesame oil and toasted sesame seed if using and pour over the fish. Bring water in the steamer to a boil. Now place the steaming bowl with the fish in the steamer and steam over medium to high heat for 8-10 minutes. Remove from steamer and serve while still hot with a dipping sauce of soy sauce and kalamansi.



Source: http://overseaspinoycooking.blogspot.com/2009/08/steamed-tilapia.html

Embutido

Embutido, Changes are most likely the embutido you bought at your favorite supermarket or even your office mate taste like bread or flour at times you won’t even recognize that embutido is supposed to be the Pinoy equivalent of meat loaf therefore should be made up of meat. The reason is commercial embutido are full of extenders to compensate for the high prize of meat and to make it affordable to everyone. Now I would like to share a recipe of a real meat embutido. If you have a steamer or can set up your ordinary pot as steamer, all you need is a rack that fit inside the pot, Making embutido is fairly easy, aside from steaming there is no other especial cooking technique. Enjoy…

Ingredients:

1 k. ground pork
4-6 slices sweet ham, finely chopped
1 small size carrot, finely chopped
1/2 cup grated cheddar cheese
3 pcs. big size egg, beaten
1 small size red bell pepper, finely chopped
1 small size green bell pepper, finely chopped
3 pcs. hard-cooked eggs, quartered into wedges
5 pcs. regular hotdog, sliced into halves
1/2 c. sweet pickled relish
1/4 c. raisins, chopped
1/4 cup cornstarch
2 tbsp. soy sauce
salt and pepper

Cooking procedure:



Except the hard boiled eggs and hotdogs, in a big bowl combine all the ingredients and mix until well blended. Season with salt and pepper to taste. Divide the mixture into five portions. Divide also hard boiled eggs and hotdogs into five portions.



Prepare five square pieces of aluminium foil and place on top of each other on a flat surface. Spread and flatten one portion of the mixture onto the center of each foil, Place one portion of egg wedges and hotdog slices at the center of each mixture and hand roll until the mixture covers the eggs and hotdogs. Now roll the aluminium foil into a tightly packed log about 2" in diameter, twist and seal both ends. Repeat with the rest of the mixture.



Arrange the embutido side by side in a steamer and steam for one hour. Let it cool, discard aluminium wrapper and slice into rings. Serve with ketchup or sweet chilly sauce.