Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours

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.

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Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

• 1/2 kilo oxtail, cut 2 inch long

• 3 cups of peanut butter

• 1/4 cup grounded toasted rice

• 1/2 cup cooked bagoong alamang (anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 bundle of sitaw (string beans) cut to 2" long

• 1 banana bud, cut similar to eggplant slices, blanch in boiling water

• 1/2 cup oil

• 8 cups of water

• Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

• In a big pan or wok, heat oil and atsuete oil.

• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

• Serve with bagoong on the side and hot plain rice.

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Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)

• 1/4 kilo ground beef liver

• 200 grams sliced sausages or ham

• 200 grams pork fat (cut is strips)

• 3 hard boiled eggs, sliced

• 100 grams cheddar cheese in strips

• 100 grams grated cheddar cheese

• 2 onions, chopped

• 5 bay leaf (laurel)

• 1/2 teaspoon of ground black pepper

• 1/2 cup vinegar

• 2 teaspoon salt

• 2 cups of water

• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.

• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

• Optional: Garnish with olives before serving.

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Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

• 1/2 kilo pork (cut into small chunks)

• 1/4 kilo pork liver (cut into small cubes)

• 5 pieces chorizo Bilbao (also cut in small pieces)

• 4 potatoes (peeled, cut in small cubes, fried)

• 1 green and 1 red bell pepper (diced)

• 1 cup chickpeas

• 1/4 cup raisins

• 1/2 teaspoon paprika

• 1 cup pork or chicken stock

• 2 teaspoons of patis (fish sauce)

• 3 tablespoons oil

• 1 tablespoon atsuete oil (optional)

• 3 tomatoes (diced)

• 1 small head of garlic (minced)

• 1 medium size onion (diced)

Menudo Cooking Instructions:

• In a pan or wok, heat cooking oil and atsuete oil.

• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

• Salt and pepper to taste.

• Serve hot with white rice.

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Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

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Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• Salt and pepper to taste

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

• Add salt and/or pepper if desired

• Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

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Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)

• 1 bottle of soda (7Up or sprite)

• 1 tablespoon of salt

• 2 tablespoons patis (fish sauce)

• 1/2 tablespoon baking soda

• 1 tablespoon of monosodium glutamate (MSG)

• 4 tablespoons of flour

• Enough oil for deep frying

• Enough water for boiling

Crispy Pata Cooking Instructions:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

• Make four to five inch cuts on the sides of the pata.

• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

• After the above process, rub patis on the pata and sprinkle flour liberally.

• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

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