My Caldereta

1kilo Beef, Chicken or Pork ( bahala po kayo Kung ano gusto nyong karne na gamitin) 

Fish Hotdog ( optional kahit anong hotdog ) 

5pc Potato 

3pc Carrot

1 Onion

Garlic

Salt n' pepper to taste

1 pack String beans

1 pack Raisin

2 Caldereta Mix 

10 tbsp coconut milk

3 cup Water

Cheese  

Igisa ang bawang at sibuyas isunod ang karne (chicken gamit ko) hanggang sa mag brown ng kaunti then ilagay ang Fish Hotdog at lagyan ng 2 cups water with 2 pack Caldereta mix, 10 tbsp coconut milk, raisin, carrot at pakuluin ng 10. Kapag luto na ang carrot sunod na ilagay ang potato, string beans at 1 cup water, salt n' pepper to taste pakuluin ulit ng 10 minutes. Ilagay ang cheese 

MENUDO

Ingredients:

* 1 kg pork tenderloin, cubed
* 3 medium potatoes, cubed
* 2 medium carrots, cubed
* 1/2 cup raisins
* 1 medium red bell pepper, diced
* 1 medium green bell pepper, diced
* 500 ml tomato sauce
* 100 g liver spread
* 1 medium onion, chopped
* 2 garlic cloves, chopped
* 50 g grated romano cheese

Marinade:

* 2 bay leaves
* 1 cup Sprite
* 4 tablespoons soy sauce
* 2 tablespoons lemon juice
* 1 lemon, zest of, only
* ground black pepper

Cooking Instructions:

1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.

2. Remove pork from the marinade, drip dry.

3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.

4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.

5. Add tomato sauce, liver paste, carrots, potatoes and raisins, simmer stirring occasionally.

6. Add peppers and adjust the seasoning.

7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Homemade Asian Barbecue Sauce and Marinade

Homemade Asian Barbecue Sauce and Marinade - So Good You'll Swear it's Artificially Flavored!
Enjoy!

Ingredients:
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sambal, or other hot chili sauce
1/2 orange, juiced
1 1/2 tbsp soy sauce
1 tsp fish sauce (or sub extra soy)
2 cloves mashed garlic
*Makes enough for about 2 pounds meat

Dinakdakan

Philippine Ilocano dish.

Pig Ears
Pig Tongue
Pig Liver
Calamansi/Lemon
White Onions
Salt
Ginger
Ground Pepper
Mayonaise

Grill all the pork.
Cut.
Mix everything in a bowl.

Mabo Dofu

Share ko lang ang recipe ng mabo dofu.

Here it is:

1 pack tofu ( good for 2 people)

hikiniku (giniling) (depends on you kung gaano karami gusto mong meat, pwedeng 500 grams, ako kasi mas gusto ko maraming meat)

2 butil ng bawang

1 hiwa ng luya (manipis)

1 negi (sibuyas)

1 kutsaritang toubanjang (chilli paste)

kikkoman shouyu (toyo)

sugar

white peeper

ajinomoto

knorr chicken cube

goma abura (sesame oil)

katakuri ko (flour)

Heto ang procedure:

1. Durugin ang bawang at luya, hiwain ang sibuyas (huwag masyadong manipis) hiwain rin ang tofu (2.5 cm)

2. Maglagay ng mantika sa kawali, (2 kutsara) pag mainit na ilagay ang giniling, haluin hanggang sa mawala ang kulay dugo.ng karne.

3. Isunod ang bawang, luya, at sibuyas haluin ng kaunti then ilagay ang toubanjang (chilli paste) haluin para huwag dumikit.

4. Lagyan ng 1 at kalahating tasa ng tubig

5. Pakuluin tsaka ihulog ang chicken cube, isunod ang tofu.

6. Lagyan ng kikkoman shouyu(toyo) at sugar ayon sa iyong panlasa takpan at pakuluin hanggan maluto ang tufu (mga 3 min. lang luto na ang tofu) (sono mama "tsuyoubi" (malakas ang apoy)

7. Budburan ng white pepper at ajinomoto (dapat mahina lang ang pag halo upang hindi madurog ang tofu)

8. Tikman at pag naayon na sa panlasa tsaka haluan ng tinunaw na katakuri para lumapot then lagyan ng isang kutsaritang goma abura (sesame oil).

9. Presto.... your mabodofu is DONE.

Bopis, Kandingga

Bopis or kandingga in Bicol. I have several requests for this recipe, now here it is. Bopis is another popular turo-turo dish. It is made up of diced pork or beef lungs, spleen and hearth. Cooking this dish is a little bit tricky, it has to be done right to rid of that pig innards smell. It has to be sautéed really dry or until it is sizzling. Or you could boil again the diced bopis and rinse, drain before cooking sautéing. For this reason some are not so keen to have this dish. But for those who have come to like the exotic taste of bopis is surely one dish to crave for. Here is my recipe.

Ingredients:

1/2 pork bopis set, (lungs, spleen and hearth)

1 medium size labanos, diced finely

1 medium size carrot, diced finely

1 red bell pepper, diced finely

1 big can button mushroom, diced finely

2 tablespoon black pepper, coarsely ground

1/2 head garlic, crushed, minced

1 medium size onion, chopped

1/4 cup atsuete / annatto in oil

2-3 pieces siling labuyo , chopped

3/4 cup vinegarcooking oil

salt

Cooking procedure:

Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. Remove from casserole and drain, let it cool down. Finely dice bopis set and keep aside. Suttee garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle. Add in vinegar and cook for 2-3 minutes now add in annatto oil, patis and black pepper, stir cook for another 2-3 minutes. Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated. Correct saltines if required. Add in bell pepper and cook for a minute or two. Serve hot with a lot of rice.

Pork Cutlet on Rice ( Katsudon)

japanese food ( Katsudon)

Ingredients

may nabibiling pork na sadyang pag tongkatsu (ang tongkatsu ay katsudon ang tawag pag nasa ibabaw na ng kanin with sauce on it)

2 itlog

pamin

takatakuri kopan ko (breadcrumbs)

shouyu (toyo)

pulang asukal

soba jouyu (toyo pang soba o udon)

mantika

Directions

1. batihin ang itlog ilagay sa bukod na lalagyan

2. maglagay ng katakuri ko sa bukod na lalagyan

3. magbukod rin ng pan ko

4. paluin ng kaunti ang karne then budburan ng paminta

5. pahiran ang karne ng katakuri ko (arina)

6. ilubog rin sa itlog

7. then ilubog o dampian ng maraming pan ko (breadcrumbs) itabi habang nagpapa-init ng mantika sa tempura nabe ( o deep frying pan)

8. subukang mag hulog ng ilang butil ng breadcrumbs sa mantika pag hulog neto at bumalik agad paitaas ibig sabihin pwede mo nang ihulog ang mga karne

9. Kapag naibaliktad na hinaan ng kaunti ang apoy, huwag masyadong tostado. kapag pumaitaas na ang karne pwede nang hanguin at patuluin muna ang mantika .

10. ang sauce naman: maglagay ng 2 tasang tubig sa kawali pag kumulo ay lagyan ng pulang asukal mga 2 tablespoons muna then 2 kutsara rin ng shoyu 1 kutsarang soba jouyu o kung may hondashi ka pwede ring lagyan ng kaunti. haluin at tikman ng naaayon sa panlasa pag tama na sa panlasa ilagay ang mga karne at baliktarin ng paulit ulit hanggang sa ma-absorb ng karne ang sauce. kung may natirang sauce pwede rin ibudbod sa karne pag nakapatong na sa kanin.

Take note: Dapat may naka sliced na repolyo sa ibabaw ng kanin o kung gusto man separated ang repolyo, masarap din na mayonnaise ang dressing ng gulay dahil match ito sa tongkatsu.

Pork BBQ lasang pinoy

Sprite soda
soysauce
sugar
cracked peppermince
garli
claurel leaves
catsup

mix it all up and marinated the pork overnight. its ready to cook the following day. cheers.

sawsawan;

suka
sili/ichi togarashi
paminta
bawang-mijingiri
sibuyas-mijingiri
asukal
asin

pag samahinlang po lahat ng sangkap. uhhm yummy! meron na po kayong masarap na sawsawan ng pork bbq nyo. lasang pinoy po iyan.

Pork Steak / Beef Steak Filipino Style Recipe

• 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.

POrk Apritada

Pork apritada is a Filipino pork stew, better described by the Radical Chef, in relation to other tomato based stews common in the Philippines. I used her recipe and a simpler version from my one of only two Filipino cookbook, Let’s Cook with Nora by Nora Daza, to come up with this version. I usually cook chicken apritada, but this time I thought I’d try it with pork.


1 lb. pork loin, cut into strips
1 large onion, sliced
6 garlic cloves, minced
3 roma tomatoes, sliced
1/2 cup baby lima beans
2 medium sized potatoes, cut into 1 inch cubes
2 bay leaves
2 tablespoons tomato paste
3 tablespoons vinegar
2 tablespoons oil
1 cup water
Salt & pepper to taste


Heat oil in a large pot and sautee garlic, onions, and tomatoes until wilted. Add the pork, let cook until the color changes and the edges are slightly browned. Add vinegar and let it boil for a few minutes, until it is reduced. Add the tomato paste, bay leaves, salt and pepper. Add the water and simmer until pork is tender, about 30 minutes. Add more water if it starts drying out too much.
Traditionally, the potatoes for afritada is fried before it is added to the stew. Since I am avoiding frying and conserving the amount of fat I cook, I decided to simply add the potato cubes to the stew and let it simmer until it is tender. About 5 minutes after adding the potatoes, add the baby lima beans and simmer until all is tender. Check the thickness of the gravy. If too watery, you can thicken by adding a slurry of cornstarch. The recipe is usually thickened with bread crumbs, but I haven’t had a chance to try it yet.

CRISPY PATA

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.

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.

Baboy Dinuguan (Pork blood Stew)

Ingredients
2 lb Pork, diced (make sure its fat & meat)
3 tb Oil
1 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
at least 2 to 3 cups

then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. enjoy your meal with puto or rice cake

Home made Embotido

Ingredients:
1 kg ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g MAGGI Magic Sarap
1 tsp salt
1 loaf bread soaked in
1 cup NESTLE Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Instructions:

1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs.
3. Continue mixing until fully incorporated and mixture can be formed into a log.
4. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log.
5. Roll foil while securing sides properly.
6. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.