Caldereta


Ingredients

  • 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
  • 3 tb Distilled white vinegar
  • 1 1/4 ts Salt
  • Freshly ground black pepper
  • 4 tb Olive oil
  • 3 Whole dried hot red chiles
  • 5 Garlic cloves, peeled and -minced
  • 1 lg Onion, peeled and minced
  • 1 t Whole black peppercorns
  • 1 Two-inch cinnamon stick
  • 2 Bay leaves
  • 4 ts Tomato paste
  • 2 md Potatoes
  • 1/2 lg Red bell pepper
  • 8 Whole stuffed green olives

Directions


Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles
with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.

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Longganisa (filipino-style sausages)

Ingredients

Mixture of 30% ground beef
And 70% ground pork
For every 2.2 pounds (1 kilo
Mixture add:

  • 2 1/2 tb Salt
  • 1 1/2 tb Sugar
  • 1 1/2 tb Soy sauce
  • 2 tb Vinegar
  • 2 tb Wine
  • 1/8 ts Saltpeter; (salitre)
  • 1 ts Ground pepper
  • 2 ts Chopped garlic
  • Sausage casings--Available any butcher shop

Directions

Mix all ingredients together and cure mixture for 5-6 days in the
refrigerator and stuff into casings. This kind of sausage should be
stored in a cooler, ready for use. To cook: Place a small amount of
water in a skillet. Place sausages and let boil in water for about 10
minutes. With a fork, pierce casings. The Longganisa will be ready when
juices flow out and turn a dark caramel color. The sausages should also
turn the same color and some oil should leak out. Suggestions: You can
eat the Longganisa and tapa with pieces of lightly salted tomatoes. 

All measurements were converted to
coincide with American measurements.

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Adobong Pusit "Squid Adobo"


Ingredients

* ½ kg Small fresh squids
* ½ c Native vinegar
* 10 Cloves garlic
* Salt and pepper to taste
* 1 md Onion, sliced
* 2 md Tomatoes, chopped
* Extra salt and pepper for seasoning
* 1 ts Vet-sin (monosodium glutamate) (optional)

Directions
1. Wash the squids very well.
2. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
3. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
4. Cover and cook slowly until the squids are tender.
5. Cut cooked squids into 1/2 inch slices crosswise.
6. Crush remaining garlic and saute in a little lard in another pan.
7. Add the onion and tomatoes and cook until tomatoes are very soft.
8. Add the squids and the liquid in which they were boiled.
9. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

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Siomai

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork).
Ingredients

* 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
* 1/3 cup chopped water chestnuts or turnips (singkamas)
* 1/3 cup chopped carrots
* 2 medium or 1 large minced onion(s)
* bunch of spring onions or leeks
* 1 egg
* 5 tablespoons sesame oil
* 1 teaspoon freshly ground pepper
* 1 teaspoon salt
* 50 pcs. large or 100 pcs. small wanton or siomai wrapper
* soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions
Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper
Ingredients

* 1/4 cup water
* 1 egg
* 1 tablespoon vegetable or corn oil
* 1/4 teaspoon salt
* 1 1/2 cups all-purpose flour

Directions
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

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Ukoy (Shrimp Patty)


Ingredients

BATTER
* 1 cup all-purpose flour
* 1 cup cornstarch
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1/4 cup annatto water
* 1 1/2 cups shrimp broth
* 1 egg, well beaten
* cooking oil
TOPPING
* 2 cups bean sprouts
* 1 cup chopped green onion
* 2 pieces tofu, cut into strips
* 1/2 lb small shrimp, cleaned
* 1 cup papaya

Directions

1. Sift the first five batter ingredients together in a bowl.
2. Blend in the annatto water, broth and egg.
3. Beat until smooth.
4. Heat oil in high heat for deep-frying.
5. Set aside.
6. Arrange a bed of bean sprouts and green papaya in a saucer.
7. Top with some green onion, tofu strips and shrimps.
8. Add about 1/3 cup of batter.
9. Slide the mixture carefully into the hot oil.
10. Fry until crisp and brown on both sides.
11. Drain.
12. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

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Crispy Pata


Ingredients

* 4 pig's trotters
* 1 tsp. salt
* 1/2 tsp. white pepper
* 1/4 tsp. MSG
* oil for deep frying

Directions
1. Wash the pig's trotters under running water and place in a large pan. #Cover completely with cold water.
2. Bring to a boil and season with salt, pepper and MSG.
3. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked.
4. Drain meat.
5. Heat the oil in another large pan until it is almost smoking.
6. Deep fry trotters for a few minutes until the skin is golden and crispy.

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Embutido


Ingredients
* 2 lbs ground pork
* 2 eggs, lightly beaten
* 2 hot dogs, chopped
* 1 onion, chopped
* 1 red bell pepper, chopped
* 1/2 cup sweet pickle relish
* 1/2 cup tomato sauce
* 1 cup shredded bread
* salt
* pepper
* soy sauce
* 1 stalk celery, chopped
* 2 tablespoons powdered milk (optional)
* 2 tbs butter, softened
Directions
Preheat oven 190 C
1. Combine all ingredients in a bowl.
2. Mix thoroughly.
3. Butter the center of a 12"x18" piece of heavy duty aluminum foil.
4. Spread pork mixture on buttered foil
5. Steam for 1 hour.
6. Let cool.
7. Chill for 4 hours or overnight.
8. Slice diagonally
*You can fried or eat cold

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Pork Binagoongan


Ingredients

* 1 lb. pork, cut into pieces
* 1/4 cup oil
* 1/2 head garlic, crushed
* 1 onion, sliced thinly
* 1 large tomato, sliced
* 1/2 cup bagoong alamang
* 1/2 cup vinegar
* 2 cups water

Directions
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

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Chicken and Pork Adobo

Ingredients

* 1 cup distilled white vinegar (or cider vinegar)
* 1 cup water
* 2 tablespoons peeled and crushed garlic
* 2 teaspoons salt
* 2 pieces of bay leaves
* half teaspoon freshly ground black pepper
* 1 pound chicken, cut into serving pieces, Chinese style
* 2 pounds pork butt, cut into cubes
* soy sauce
* oil

Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

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Kare-Kare Recipe



INGREDIENTS
* 1 kilo oxtail, cut into serving pieces
* 2 eggplants, slice diagonally
* 5 pieces string beans, cut into 4 cm length
* 2 cloves garlic, crushed and peeled
* 1 medium sized onion
* 3 tablespoons cooking oil
* 2 teaspoon salt
* 5 cups water
* 1/2 cup unsweetened peanut butter
* 3 tablespoon sauteed shrimp paste (bagoong)

Directions

1. Put the meat, water, and salt in a casserole and simmer for 60 minutes.

2. Remove the meat from the casserole to a plate.

3. Put the string beans and eggplant in the casserole and boil until cooked.

4. Remove the vegetables from the casserole into another plate.

5. In a large skillet, saute the garlic and onion in hot oil until brown.

6. Put in the meat in the skillet and saute.

7. Transfer the meat back to the casserole with the stewing water and simmer for 10 minutes.

8. Stir in the peanut butter and simmer for another 5 minutes.

9. Serve with the cooked vegetables and bagoong on the side.

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