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Special Beef Kaldereta

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Special Beef Kaldereta . Kaldereta is the most popular celebration dish. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. I have already posted kaldereta recipe . Click here to see all. But all those recipe uses commercial kaldereta mixes . To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver, fried, massed in to paste 2 medium size red bell pepper, cut into 1” square 2 pcs. whole sweet pickle, sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. ground peppercorns 2 medium size onion, chopped 1/2 head garlic, chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce 3 bay leaf salt Cooking procedure: Marinate beef meat with vine
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Fried Chicken Adobo

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Fried Chicken Adobo This Fried Chicken Adobo was inspired by Chef Ricky Ocampo's Chicken Adobo Recipe on the Food Safari TV episode of SBS Australia’s Filipino Food Episode, way back when I was in Australia. I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients.  Ingredients: 1 kilo chicken, cut into large servings 1 cup vinegar 1/2 cup soy sauce 1 head garlic, peeled, crushed and chopped 2 tbsp. freshly cracked black peppercorns 3-4 pcs. bay leaves, crushed 1/2 cup cooking oil
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Buridibud Ilocano Vegetable Recipe

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Buridibud Ilocano Vegetable Recipe Buridibud Ilocano Vegetable Recipe, made up of Upo, Malungay and Kamote Roots Buridibud is a variation of dinengdeng, it is simply boiled with bagoong na isda and best topped with grilled or fried fish. Buridibud is usually cooked with a choice of vegetable, like upo, malungay and other leafy vegetables or any other similar type of vegetables or in combination, and diced kamote roots, which give sweetness and add texture on the broth.  Ingredients: 1 medium size upo (tabungaw), sliced into thin wedges 1 big bowl malungay leaves 2 medium size kamote roots, diced 3 medium size tomato, chopped 2 medium size onions, sliced 2-3 green long chillies 1/4 cup boneless bagoong na isda, diluted in 1/2 cup water grilled or fried fish, sliced crosswise salt
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Pork Menudo with Hotdog and Ketchup

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Pork Menudo with Hotdog and Ketchup Menudo is commonly served at carinderias, canteens and eateries. It is also one of the more popular Pinoy handaan dish. Ingredients: 1/2 kilo pork, cut into cubes 1/4 kilo pork liver, cut into cubes 4-6 pcs. large cheese hotdog, cut into cubes 1 large bell pepper, cut into squares 2-3 medium size potato, cut into cubes 1 medium size carrot, cut into cubes 1/2 cup raisins 2 medium size onion, chopped 1/2 head garlic, chopped 1/3 cup tomato paste 1/2 cup banana ketchup 1-2 tsp. hot sauce 1 tbsp. crushed black peppercorns 1 tbsp. parsley flakes 1/2 to 1 tbsp. paprika 2-3 pcs. bay leaf 1/3 cup fish sauce 1/4 cup soy sauce 1/4 cup crushed crackers sugar salt cooking oil
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Classic Chicken Tinola Recipe with Tanglad, Papaya and Malungay Leaves

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Classic Chicken Tinola Recipe with Tanglad, Papaya and Malungay Leaves I am sharing today the Classic Chicken Tinola Recipe with tanglad, papaya and malungay leaves. There are countless versions and ways to cook and prepare Chicken Tinola. You may try this simple version on your next tinola dish. Ingredients: 1 kilo chicken, tinola cut 2-3 thumb size ginger, sliced or cut into strips 1 small size green papaya, cut into wedges 1 bowl malungay leaves 1/2 head garlic, chopped 2 medium size onion, sliced 3 green long chili 2 red hot chili 1 bunch chili leaves/tops 1-2 stalk lemongrass, crushed, tie into a knot 2-3 stalk spring onions or leeks, optional 1-2 tbsp. black peppercorns 1/2 cup fish sauce 1 chicken cube sugar salt cooking oil
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Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy

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Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy  “To most Pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs…  I myself did not know that meat can also be cooked as sarciado until one colleague has cooked a dinner for us, in fact it was one of the few dishes that he can cook because it is so simple that he just throw everything in the sauce pan and simmer it until tender, which he call it kinamatisang baboy.” Ingredients: 1 kilo pork spareribs or any pork meat, pre-boil, reserve broth 3 medium size potatoes, cut into wedges 3 small size carrots, cut into wedges 1 medium size bell pepper, cut into strips, optional 6 pieces medium size tomato, quartered 1/2 head garlic, chopped 2 medium size onions, sliced 3/4 cup green peas 1 tbsp. paprika 2-3 pieces bay leaf 1-2 tbsp. parsley flakes  1/2-1 tbsp. coarsely ground peppercorns 1/2 cup fish sauce 1/4 cup soy sauce, optional 1 tbsp. tomato paste, o
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Ginisang Munggo with Pork and Fried Fish, with Green Vegetables

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Ginisang Munggo with Pork and Fried Fish, with Green Vegetables I always wanted my ginisang mung beans cooked till the beans are disintegrated to form a thick soup dish. As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out. There is no special procedure in cooking this dish, all I had done was used two thumb size ginger and a lot of talbos ng sili and malungay leaves. Other vegetables are eggplant and ampalaya. I always skin the eggplant and thinly slice, the ampalaya is also thinly sliced into strips. Off course, if you have access to malungay leaves, ginisang munngo is best with malungay. Otherwise use spinach. See my other Ginisang Munggo. Ingredients: 1 1/2 cups munggo (mung beans), wash 2 cups diced pork 1 medium size fish, tilapia, sliced, fried 2 medium size tinapa, flaked 1/2 head garlic, chopped 1 medium size onion, sliced 2 medium size tomato, sliced 2 thumb size ginger, cut into strips 1 medium size  a
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One Pot Classic Chicken Adobo with Atsuete

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One Pot Classic Chicken Adobo with Atsuete Today I am sharing a simple recipe of a One Pot Classic Chicken Adobo with Atsuete. It is as simple as putting all the ingredients together. Hindi na kailangan pang igisa at ibabad ang chicken. For color I also added some annatto extract. Ingredients: 1 kilo chicken, adobo cut 1/2 head garlic, crushed, skin on 1-2 tsp. black peppercorns 1-2 tsp. cracked black peppercorns 2-4 bay leaves 3/4 cup soy sauce 3/4 cup vinegar 1/2 cup cooking oil 1/2 cup annatto water, extracted from 1/2 cup annatto seeds salt to taste sugar to taste, optional 1 whole garlic, trimmed, optional for garnish chopped spring onions, for garnish
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Afritadang Baboy at Manok with Kamatis at Skyflakes

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Afritadang Baboy at Manok with Kamatis at Skyflakes Today I would like to share my version afritada using pork and chicken combination.  This afritada recipe is based on Pork and Chicken Afritada recipe first published on Overseas Pinoy Cooking website. For this afritada version I used fresh seared/fry tomatoes instead of the canned crushed tomatoes. I also used Skyflakes crackers for thickening of the sauce instead of sliced bread. I also added some cooked green peas for added texture and color. Ingredients: 1/2 kilo pork belly or or any other parts, cut into cut into serving pieces 1/2 kilo chicken tights or any other parts, cut into serving pieces 4 medium size tomatoes, quartered (alternately use canned tomatoes) 2 packs Skyflakes crackers, (alternately use 3 slices loaf bread, trimmed, soak with water, mashed) 3 medium sized potatoes, cut into wedges  1 medium size carrot, cut into wedges 1 cup cooked green peas 2 large red/green bell pepper, cut into trips 1/2 head garlic, choppe
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Chicken Igado, Ilocano Igado recipe

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Chicken Igado, Ilocano Igado recipe This Chicken Igado recipe is and original recipe from Overseas Pinoy Cooking “Some of OPC’s readers are asking if igado can be cooked using chicken instead of the usual pork. Today I tried to cook igado using chicken gizzard, liver, hearth and breast, the result was a great my chicken igado was comparable to the pork igado version. To those who have been asking for a chicken version of igado here it is, the recipe of my Chiken Igado.” Ingredients: 3/4 kilo chicken breast, sliced or cut into strips 1/2 kilo chicken gizzard, boiled until tender, sliced into strips 1/2 kilo chicken liver and hearth, liver sliced, heart butterflied 3/4 cup canned chickpeas, garbanzos 3/4 cup cooked frozen green peas 1/2-2/3 cup cane vinegar 1/2 cup soy sauce 1/2 cup fish sauce 1/2 head garlic, chopped 2 medium size onion, chopped 2 medium size bell pepper, cut into strips 1 medium size carrot, cut into strips 3-4 pcs. bay leaf 1 tsp. crushed peppercorns 1pc. chicken cube
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Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy Recipe

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Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy Recipe This  Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy recipe is based from an old post of Overseas Pinoy Cooking website. “Lauya is how they call in Ilocandia a soup dish like boiled pork, beef or any other meat. Lauya is nilaga in Tagalog. Cooking procedure is basically the same on both lauya and nilaga, except for the choice of aromatic that goes in the boiling stock. Some recipes add ginger or some also would add garlic, which I would say it’s an option to a locality.” Ingredients: 1 kilo pork pata slices 1/2 head garlic 4 medium size onion, quartered 3 medium size potato, cut into wedges 1 medium size carrot, cut into wedges 2-3 saging na saba, diagonally cut in half 1 big yellow sweet corn in cob, cut crosswise in 6 pieces 1/2 small size cabbage, cut into 3 pieces wedge 1 bundle pechay, trimmed 1/2 pechay Baguio, cut into serving pieces 1 bunch green beans, trimmed 1 stalk celery, cut stems, separate leaves 1 stalk leek, cut
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