Kalderetang Baka
- 500 gms Beef brisket & 500 gms beef with bones (bite size)
- 2 pcs potatoes (big diced)
- 1 pc carrots (big diced)
- 1 pc tomato
- 2 cloves garlic (crushed)
- 1 med onions (sliced)
- 1/2 cup tomato sauce
- 1/2 cup water
- 3 tbsp soy sauce
- salt & pepper to taste
- 100 gms chicken liver (mashed)
- 1/4 cup grated cheese
- 2 tbsp fish sauce(patis)
- chillies optional
- sky flakes(optional used to thickened sauce)
- a bunch of SMILE!!!!
Cooking Instructions:
- in a large sauce pan, place all ingredients except carrots &
potatoes. bring to a boil using low heat for 45 minutes. (stiring every 5
minutes)
- when beef is half tender, pour in potatoes & carrots, chillies & flakes is your option.
- check if beef is ready, seasoned with salt & pepper then add cheese before serving
Baye-baye
2 cups pinipig (you can substitute this with corn or glutinous rice)
1½ cups young coconut, grated
1 cup coconut water
½ cup sugar
Cooking Instructions:
1. Grind toasted pinipig.
2. In a bowl, mix ground pinipig, coconut water and sugar.
3. Blend well and add grated young coconut.
4. Divide into serving portions. Wrap each serving in banana leaves or wax paper.
5. Chill before serving.
source : kusina 101
Bagnet
1 large pork pata, cleaned garlic
pepper
water to cover the pot
salt and pepper to taste
1 Simmer the pata in a deep pan with the seasonings for 30 to 45 minutes, until tender but not too soft.
2 Drain well and pat until completely dry. (Prefer the skin to come out more crisp? Dry the pork under the sun for an hour or two.) Freeze.
3 Place on the wire rack of the turbo broiler and bake at the highest temperature setting for 15 minutes. Then lower the heat to 350 degrees and continue cooking for another 15 to 20 minutes. The skin will be almost like chicharon but without the deep-frying.
4 Serve with your favorite dipping sauce.
source: yummy.ph
Kilawing Talaba (Pickled Oysters ala Ceviche)
1 c. shelled oysters, blanched
1/2 c. vinegar
1/4 c. onions, peeled and chopped
3-5 peppercorns, crushed
1 - 2 tsp. salt
Cooking Instructions:
Combine all ingredients and let stand for about 2 hours. Serve cold.
source : filipino village
Kinilaw na Isda
1 kg. or 2.2 lbs. fresh fish fillet, skinned and cut into 1 - inch cubes (use salmon, tuna, wahoo or mackerel)
1 cup vinegar
1 tbs. salt
1 onion, minced
1 inch ginger peeled and minced
3 - 5 bird eye chili peppers, minced or 1 finger pepper, sliced thinly
juice from 1 lemon or lime or 5 pcs calamansi
Cooking Instructions:
1. In a bowl, marinate fish cubes in vinegar and salt for 5 minutes, then strain liquid from fish. Set fish aside.
2.
In a separate bowl, combine onion, ginger and chili. Add the fish and
juice from lemon, lime or calamansi. Toss all ingredients well. Serve
immediately or chill before serving.
source : filipino village
