Watch and learn how to cook Beef Kaldereta
Watch “Mr. Komikero” cook Beef Kaldereta to bring to a party.
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Arhive for October, 2008
Ginataang Langka (Jackfruit in Coconut Milk)
Ingredients:
1/2 kilo Langka or Jackfruit meat (raw, washed and rinsed)
3 pieces laurel leaves
1 tablespoon leeks, chopped
1 small red onion, diced
1 cup dried fish, flaked
2 cups coconut milk, 1st extraction
1 cup coconut milk, 2nd extraction
pinch of salt and pepper
Directions:
1. In a deep casserole, boil langka or Jackfruit meat until tender.
2. Saute onion, leeks, laurel leaves and flaked, dried fish in another casserole with hot oil.
3. Add in langka and pour in coconut milk from1st extraction.
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. When cooked, pour in coconut cream of 2nd extraction. Simmer for another 3minutes.
8. Top with diced red bell pepper or shredded ripe Jackfruit.
9. Serve hot with steamed rice.
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Pork Sinigang (Pork Sour Soup)
Ingredients:
¾ kilo Pork, cut into chunks
3 tomatoes, sliced into 4 parts
2 onions, diced
5 cloves of garlic, minced
100 grams of river spinach or “Kangkong”
100 grams of String beans
2 pieces horse radish, sliced
3 pieces taro or “gabi”, peeled
2 pieces green finger pepper or “sili”
200 grams tamarind or “sampalok”
3 tablespoons of fish sauce or “patis”
1 liter of rice wash or water
Directions:
1. Boil tamarind in water until its shell cracks. Let them cool before peeling off the shells. With strainer, pour peeled tamarind (including water) into a bowl.
2. Gently knead the tamarind meat to squeeze the seeds. Strain again.
3. Saute garlic and onion in a pot. Add tomatoes and simmer for 5 minutes
4. Add fish sauce and pork meat to sautéed spices. Add the rice wash or water. Bring to boil and simmer for 15 minutes.
5. Add taro or “gabi” and continue to simmer for another 15 minutes until pork is tender.
6. Add the horse radish and let simmer for 10 minutes.
7. Add the horse radish and simmer for 10 minutes then add the kangkong, string beans and sili. Let it boil for 2 minutes.
8. Serve steaming hot.
Tip:
1. When tamarind or “sampalok” isn’t sold in a grocery near you, you can substitute it with any commercial souring or “sampalok” seasoning or tamarind bouillon cubes for this pork sinigang recipe.
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How to Cook Chicken Adobo made easy - video
Watch this entertaining video featuring Travis speaking in Tagalog to teach how to cook Chicken Adobo
View our Chicken or Pork Adobo recipe.
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Tinolang Manok (Chicken Ginger Stew)
Ingredients:
1 kilo whole chicken, cut into pieces
1 small young papaya or sayote, cut into big cubes
2 tablespoons ginger, crushed and sliced into strips
½ cup dahon ng sili or chili leaves
1 liter of water as stock
5 garlic cloves, minced
5 piecs of tomatoes, sliced
1 red onion, diced
4 tablespoons of oil
2 tablespoons patis or fish sauce
Directions:
1. In a stock pot, heat oil then sauté garlic, onion, tomatoes, chicken and ginger.
2. Add water when tomatoes are cooked and tender.
3. Bring to a boil and simmer for about 20 minutes until chicken is almost done.
4. Season with enough salt and patis to taste.
5. Add papaya or sayote. Continue to simmer for 5 minutes or until papaya or sayote softens. Be careful not to overcook.
6. Add chili leaves or labuyo then turn off the heat.
7. 
Serve steaming hot with cup of plain rice.
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Kalderetang Kambing (Goat Kaldereta)
Ingredients:
1 kilogram Goat meat
1 can button mushroom, sliced into halves
2 medium-sized onion, chopped
½ head of garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pack kaldereta mix
8 peppercorns, crushed
2 medium sized green or ed bell pepper, cut into 1 inch square
2 medium sized potato, quartered
1 medium sized carrots, cut same size as potato
¼ cup soy sauce
3 siling labuyo or chili
3 bay leaves
Salt
Pepper
Directions:
1. Marinate goat meat in vinegar, a dash of salt and pepper for 5 to 10 minutes.
2. Drain the marinate sauce and stir fry meat until color changes to light brown. Set aside.
3. In a casserole pan, sauté garlic and onion. Add the fried meat and sauté for 2-3 more minutes.
4. Add soy sauce, tomato sauce and liver spread. Stir and cook for 3 to 5 minutes.
5. Add 3-4 cups of water, crushed pepper corns and bay leaf. Simmer for about 30 minutes until goat meat is tender.
6. Add potato, carrots, mushroom, siling labuyo and kaldereta mix diluted in ½ cup of water. Simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
7. Add bell pepper, season with salt and cook another 30 seconds.
8. Serve hot with rice.
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Chicken Afritada
Estimated cooking time: 50 minutes
Ingredients:
1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bel pepper, sliced into strips
2 cups of chicken or pork stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
Directions:
1. Heat oil in a cooking pot or wok.
2. Saute minced garlic and chopped onions.
3. Add sliced chicken until slightly brown.
4. Pour tomato sauce and stock. Bring to a boil and let it simmer for 20 minutes or until chicken is almost cooked.
5. Add potatoes and continue to cook for 10 minutes until cooked.
6. Add red and green bell peppers and let them simmer for 1 or 2 more minutes.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
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Arroz Valenciana - Philippines’ local version of a popular Spanish dish Paella
Ingredients:
¼ cup cooking oil
¼ pork, cut into cubes
2 pieces chicken legs, sliced
1 tbsp atchuete seeds
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
4 pieces Chicken broth cubes dissolved in 5 cups water
1 cup rice, uncooked
1 cup malagkit rice, uncooked
1 medium carrot, cut to wedges
2 medium potatoes, cut to wedges
1 tsp paprika
1 cup green peas, thawed
1 medium red bell pepper, cut into cubes
1 hardboiled egg, peeled
raisins
Directions:
1. Heat oil in frying pan then add pork and chicken.
2. Fry until brown.
3. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan.
4. Add and sauté garlic and onions then tomato paste
5. Add broth and rice. Cover and let simmer until rice is half-cooked.
6. Add in fried pork, chicken, carrots, potatoes and paprika.
7. Simmer until rice is cooked. Add green peas and bell pepper.
8. Garnish with sliced egg and raisins.
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How to Make Kare-Kare - click the link below
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