Adobong Kambing

Adobong Kambing

Ingredients:
1  kilo kambing spareribs, cut into serving pieces, bones intact
2 thumb size ginger, peeled, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1-2 tsp. peppercorns
2 stalk, lemon grass, trimmed, crushed
3-5 pieces bay leaf
1/3 cup soy sauce
3/4 cup vinegar
1/2 cup vinegar marinade
3-5 pcs. green hot chilli
salt and pepper
cooking oil

Cooking procedure:
Marinate the kambing in 1/2 cup vinegar, 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking. Drain and discard marinade. In a frying pan fry the kambing in batches until color changes to golden brown and start to sizzle. I a medium size saucepan put in seared kambing, pour in 2 to 3 cups of water, then add in the vinegar and soy sauce. Add in the lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli. Bring to a boil and simmer in medium heat for 15 to 30 minutes or until tender and liquid is reduced to an oily sauce. Serve hot with a lot of rice.

source: http://www.overseaspinoycooking.com

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Kare-Kare

Kare-Kare

Meat

• 1 oxtail
• 1 ox leg
• 1 ox tripe

Vegetables:

• 2 medium sized eggplant cut in small pieces
• 1 banana heart sliced diagonally (optional)
• 1 bunch of pechay or baby bok choy
• 1 bunch of sitaw (snake/string beans)
• 1/2 head of cabbage

Other Ingredients :

• 1 cup peanut butter
• 4-5 cloves of garlic, minced or chopped
• 1 big onion sliced thinly
• 3 tablespoon cooking oil

 

Cooking Instructions:

1. Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
2. Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
3. In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
4. Put the meat in the skillet and continue mixing.
5. Pour in the stock and bring to a boil for another 10 minutes.
6. Add the vegetables.
7. In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
8. Serve hot with bagoong alamang and boil rice.

Note:

• Don’t over cook the vegetables, you can also cook or blanch the vegetables separately in a caserrole and them mix it when the dish is about to be served.
• Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form.

Calderetang Kambing

Calderetang Kambing

• 1 kilo goat meat, 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
• salt and pepper

 
Cooking Instructions:

1. Marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

2. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

3. 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.

4. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

5. Serve with plain rice.

Note:

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 beef). The onions will serve as water to the dish.

source: kusina101

Kalderetang Kambing (Goat Kaldereta)

Kalderetang Kambing (Goat Kaldereta)

1 kg. of goats meat
1/2 bottle of green olives
1/2 can of green peas
2 cans of liver spread
1 can of tomato sauce
salt and pepper to taste
1/2 cup of bread crumbs
1 tbsp. of Worcestershire sauce
1 tbsp. of Tabasco sauce
2 tbsp. of olive oil
2 tbsp. of Achuete coloring
1 bay leaf
4 potatoes cut in cubes
1 carrot medium sized but in cubes
2 sweet red pepper
half tsp. of minced garlic

Cooking Instructions:
 
1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.
2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.
3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.
4. Add the remaining ingredients and serve after simmering for five minutes.
Can serve up to 10 persons.


source : pinoy food recipe

Filipino Callos

Filipino Callos

• 1/2 kilo Tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• 1/4 cup extra virgin olive oil
• 1 1/2 cups Tomato sauce
• 1 medium
• red bell pepper, cut into 1-inch squares
• 1 medium size carrots, diced
• 1 medium size potato, diced
• 2/3 cup pitted green olives
• 3/4 cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1 1/2 kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)
• Salt
• Tabasco sauce (optional)

 

Cooking Instructions:

1. Clean and wash the Tripe in vinegar thoroughly. Rinse and brush to remove any dirt.
2. Boil Tripe in 9 cups of the water for 8 minutes. Drain and discard water.
3. Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
4. In a casserole, combine Honeycomb Tripe and ox hooves.
5. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
6. Remove meats from broth and let cool. Reserve 1 ½ cups of the broth.
7. Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
8. Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
9. Heat olive oil in a casserole and saute until fragrant.
10. Add the sliced meats and saute until lightly brown.
11. Pour in tomatoes, canned tomato sauce, potatoes and the reserved broth. Simmer for about 5 minutes.
12. Add the chorizo, carrots, red bell pepper, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
13. Simmer just enough for the vegetables to heat through.
14. Serve with steam rice.

Image credit:  http://www.munchpunch.com
Recipe source: http://www.pinoyrecipe.net/