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 be

Ginataan (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”. Ginataang Tilapia is a dish where Tilapia (a fish belonging to the tilapiine cichlid tribe) is cooked in coconut milk (or cream) and served with banana peppers. This method is popularized by the Bicolanos, the fifth-largest Filipino ethnolinguistic group that lives in the southern islands of Luzon.

There are many other ingredients that can be cooked with Coconut milk but my taste buds are craving for Tilapia as of the moment. I can’t wait to put my hands on this yummy fish.

Ginataang Tilapia Recipe

Procedure:

Step 1: Sauté garlic, ginger, and onions in hot oil

Step 2: Add the shrimp paste and fish sauce

Step 3: Pour in the coconut cream and stir until natural oil from the coconut cream comes out

Step 4: Add the banana pepper and simmer for 3 to 5 minutes

Step 5: Lower the heat and add the tilapia and Simmer for 7 to 10 minutes

Step 6: Add the spinach and simmer for about a minute
Step 7: Serve Hot. Enjoy!

Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Pakbet is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.
As the fame of this dish grew, several versions have sprouted. In the National Capital Region (Manila and the near by cities), Pakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp paste) is used to give flavor to the dish. This variation is known as “Pakbet Tagalog”.
A very easy-to-cook dish packed with different vitamins and minerals (just limit the bagnet if you are conscious of your health), Pakbet is a dish that is really worth trying. By the way, having an extra cup of rice around might help.
Try this delicious Pakbet Ilocano recipe.


Ingredients:
4 pcs round eggplant, cut in half
2 pcs small bitter melon (ampalaya), quartered
1 small sweet potato (kamote), quartered
8 pcs small okra
2 thumbs ginger, thinly sliced
1 large tomato, cubed
1 large onion, cubed
1½ cup water
1 lb bagnet or lechon kawali
½ cup Anchovy sauce (bagoong isda)
Watch the cooking video:

Cooking Procedure:
1. In a large pan, place water let boil
2. Put in the anchovy sauce and wait for the mixture to boil once more
3. Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes
4. Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for 5 minutes
5. Serve hot. Share and Enjoy!

Halayang ube or purple yam jam is a Filipino favorite snack food and sometimes served as dessert. This delicious and glutinous sweet treat is made from purple yam root, grated and mixed with condensed milk and margarine or butter. 


Halayang Ube (Purple Yam Jam) Recipe


Estimated preparation and cooking time: 2 hours



Halayang Ube Ingredients:

•     1 kilo ube yam root

•     1 can (14 ounces) evaporated milk

•     2 cans (12 ounces) condensed milk

•     1/2 cup butter or margarine

•     1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:


    On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.


    Peel and finely grate the ube yam.


    Heat a big wok in medium heat.


    Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.


    Add the 1 kilo grated ube yam,


    Adjust the heat to low


    Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).


    Add the evaporated milk and continue to mix for another 15 minutes.


    Let cool and place on a large platter.


    Refrigerate before serving the halayang ube.



Cooking Tips:


    You may spread additional butter or margarine on top of the jam before serving.


    For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.


    Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.