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BULALO
1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted
Vegetables:
2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube
PROCEDURES:
1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.
2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.
3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.
EMBOTIDO
INGREDIENTS:
/4 kilo ground pork
1/4 cup carrots, chopped
1/3 cup instant oatmeal
1/4 cup pickle relish
1/2 cup shredded wheat bread
1 red bell pepper, chopped
1 tbsp onion, chopped
2 tbsp liquid skim milk
1/4 tsp ground pepper
3/4 tsp low-salt cheese
1. Mix all ingredients together. Roll 4 cm in diameter.
2. Wrap with plastic cling wrap. Steam for 1 hour.
3. Remove from wrapper. Slice and arrange on a platter. Serve with lite mayonnaise.
Makes 12 slices.
MENUDO
INGREDIENTS:
1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste
1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.
Makes 10 servings.
CALDERETA :INGREDIENTS
.5 lbs. stewing beef, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread
Garnishes
2 hard cooked eggs, sliced
1/4 cup stuffed olives
PROCEDURES:
1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.
3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.
Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.
Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4
KARE_KARE
INGREDIENTS:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
PROCEDURE
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.
TENDERLOIN STEAK
INGREDIENTS:
1 kilo tenderloin, sliced into serving portions
2 medium size potatoes, french fried
1/4 cup soy sauce
2 tbsps calamansi juice
2 large onions, cut into rings
1 tsp oil
1 tsp salt
3 tomatoes, sliced
PROCEDURE:
1. Soak the meat slices in soy sauce, calamansi juice and salt for 1 hour.
2. Saute onion rings and set aside.
3. Remove excess oil and panfry meat slices to desired doneness.
4. Place on platter and garnish with onion rings, french fries and sliced tomatoes.
Makes 6 servings.
BEEF STEAK:INGREDIENTS:
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil
PROCEDURES:
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.
Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.
SISIG
INGREDIENTS:
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine
1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.
SINIGANG NA BEEF
1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste
PROCEDURES:
Boil tamarind to soften. Pound and strain all juices and set aside.
In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.
Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.
Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot
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