Filipino Beef Stew (Caldereta) Recipe

Ingredients :


1 pound beef chuck, cut into 1 inch cubes (substitute young goat meat, less than one year old from the shoulder, shank, or leg). 
2 tablespoons calamansi juice.
1/4 cup rice wine.
3 tablespoons soy sauce.
2 cloves garlic, minced
1 tablespoon olive oil
one small onion, sliced
3 tablespoons tomato paste
1/4 cup chicken liver mousse
4 cups beef stock.
One Bay leaf
1/2 cup green olives.
1/4 cup grated Edam cheese. 


Cooking Direction :


1. Combine the beef, calamansi juice, rice wine, soy sauce, and garlic in a large bowl and toss to mix.
2. Cover with plastic wrap and refrigerate for one hour.
3. Heat the olive oil in a large pot over medium heat.
4. Add the onion. Cook and stir for 3 to 4 min. until onions begin to brown. 
5. Add the beef with the marinade, tomato paste, chicken liver mousse, beef stock, and Bay leaf. Bring the mixture to a boil. 
6. Using a ladle, skim off and discard any foam that rises to the surface. Reduce the heat to a simmer and cover. Simmer for 1 1/2 to 2 hours until the beef is very tender when pierced with a fork. Stir in the green olives and remove from the heat.
7.  Remove and discard the bay leaf. Sprinkle the stew with the grated cheese and serve hot.

Crabs in Coconut Milk Recipe

INGREDIENTS:

2 large alimangos (mud crabs); cut in halves
1 cup coconut milk
1 segment ginger; sliced
4 cloves garlic; minced
1 cup squash; cut in cubes
1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
Salt to taste

CRABS IN COCONUT MILK COOKING INSTRUCTIONS:

Steam crabs and squash until half cooked. Set aside.

Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

Beef Empanadas Recipe

Ingredients :

1 1/4 oz  Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive Oil
2 tbsp Minced garlic
1/4 Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Cooking Direction :

1. Flatten the pastry dough and cut into 4-inch squares. 
2. Saute the ingredients  in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked.
3.  Drop in your eggs and pickles, blend them in thoroughly.  
4. Add salt and freshly ground pepper to taste.  You may also want to include some hot peppers such as chipotle, or jalapenos. 
5. Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
6. Bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º  

Serving : 4

Pork Puchero Recipe

Ingredients :

2 lbs Pork, cut into small cubes
1 oz Chorizo
4 Chopped  green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
2 tbsps Peanut oil
1 Chopped green pepper 
2 cloves Crushed garlic
1/2 cup Tomato sauce
2 tbsps Salt  
1 cup Garbanzo beans

Cooking Direction :

1. Put your meat in a large pot filled with boiling water.  Reduce heat and steep for at least two hours so the meat can achieve the right tenderness.  Remove the meat from the pot and add green beans, potatoes, and cabbage.   
2. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce,  then simmer for a few minutes so the flavors can mix.  Add some pork broth from the previous pot, and the chickpeas.
3. Serve in deep dishes, on steamed rice, and garnish with Chorizo.  Pour the tomato sauce over the meat and vegetables.

Serving : 8

Sweet and Sour Pork Recipe

INGREDIENTS :

* 1 lb Pork shoulder or butt

* 1/3 Cup Distilled white vinegar 

* 2 Bell peppers

* 2 Potatoes

* 1 Carrot

* 1 Onion 

* 1 Cup Water

* 1 tbsp Peanut oil

* 2  tbsps Soy Sauce

* 1/4  Salt
* 1 Tbsp. sugar  
* 2  All-purpose flour 


Preparation :


1. Chop the pork and vegetables into cubes. 
2.  Add the oil to a medium saucepan.
3.  Add the meat, water, and onions and simmer for about 30 minutes, or until the meat is very tender.
4. Add potatoes, peppers,  the carrot, soy sauce, vinegar, salt and sugar. 
5. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor.  
6. Add flour to the broth to make gravy. 


Serving : 4

Maruya (Banana Fritters) Recipe

Ingredients :

• 3/4 tsp. baking powder 
• 1/2 cup flour
• 1 cup milk
• 1 egg
• 1 cup milk
• 2 cups vegetable oil 
• 3 ripe saba (banana plantain), peeled and sliced lengthwise
• flour, for dredging · sugar

Cooking Direction :

1. Sift together flour, baking powder and salt in a bowl. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan over medium heat.
3. Roll banana slices in flour and then dip in batter in batches.. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar and serve.

Eggplant Omelet Recipe

Ingredients :

• 2 to 4 eggplants, average size
• 2 to 3 eggs, beaten
• salt and pepper
• oil

Cooking Procedure :

1. Broil eggplants until tender.
2. Once cool, peel off the skins of the eggplant and leave the crown and the stem. Gently flatten its meat using the back of a fork. Set aside.
3. Beat the eggs and season with salt and pepper in the bowl.
4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.