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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

Chicken Feet Curry, Lutong Pinoy

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Chicken Feet Curry, Lutong Pinoy Most Pinoy will most likely shun away from the very aromatic and spicy standard curry dish. Pinoys have however develop a version of chicken curry is far milder and with very minimal aromatic ingredients. At times the curry ingredients are so minimal that a curry lover foreigner will not even categorize the Pinoy curry as a real curry dish. Never the less this version of curry is one of the favorite of a lot of Pinoy. On this recipe instead of using chicken meat, I opted to use chicken feet. The resultant dish is a delicious curry dish with thick and creamy sauce. To make the dish I have to pre-boil the chicken feet with lemongrass, ginger, garlic, peppercorns and some bay leaf to get rid of that gamey taste of the chicken feet. Cooking is method is basically similar to my other curry recipes. Check out my other curry recipes. Other Chicken feet recipes: Chicken Feet Adobo with Tausi Chicken Feet Asado, Braised Chicken Feet Braised Chicken Feet  Ingre

Sweet and Sour Maling, Pinoy Lunch

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Sweet and Sour Maling, Pinoy Lunch Sweet and sour is a special dish to most Pinoy. Maling, is the most popular budget canned meat loaf to most Pinoy. Overseas Pinoy Cooking share this innovative Maling meat loaf dish that is affordable, and easy to prepare with simple ingredients that are readily available at your neighborhood Sari-Sari Store or Pinoy and Asian store if you are overseas. Try also our Sweet and Sour Ham with Pineapple Sweet and Sour Maling Ingredients: 1 big can Maling, cut into cubes 2 small pack tomato sauce 1 small can Sliced Pineapple, cut into small wedges, keep aside the syrup 2 medium sized onion, quartered 1 medium sized bell green or red pepper, deseeded, cut into small squares 1 stalk celery and spring onion, chopped 3 slices ginger, skinned, cut into strips 1 medium sized onion, chopped 1/2 bulb garlic, crushed, skinned, chopped parsley for garnish Cooking Procedure: Heat about 1 cup of cooking oil in a large wok. When the oil start to smoked stir in the Ma

Vigan Poqui-Poqui and Garlic Fried Rice Breakfast

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Vigan Poqui-Poqui and Garlic Fried Rice Breakfast Poqui-Poqui, that what we call this Ilocano stir-fried grilled eggplant with egg. I am certain that dish originated in Vigan. Some Ilocano lads out there for sure will object, trust me I am from Vigan. Whatever the origins of   Poqui-Poqui it is one of the regular   breakfast dish of the Ilocanos, from Vigan or otherwise. Vigan Poqui-Poqui and Garlic Fried Rice Breakfast Cooking Method-Recipe Vigan Poqui-Poqui Flame grill 2 medium size eggplants. Grill eggplants until soft and fluffy. Remove charred eggplant skins under running water then rinse. Skin 2 onions then chop or dice. Chop or dice 2 medium size tomatoes. Slice open the grilled eggplants, then cut crosswise. In a small frying pan, heat about 4 to 4 tablespoons cooking oil. Stir in the chopped onions, tomatoes and grilled eggplants. Add in about 1/2 teaspoon of salt and continue to stirfry. Beat 3 large size eggs, keep aside. Continue to stir-fry the onions, tomatoes and

Vigan Sinanglao, Cardiac Papaitan at Iba Pa

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Kapuso Mo, Jessica Soho: Katakam-takam na papaitan! Paano magluto ng Vigan Sinanglao? Paano Magluto ng Papaitan ng San Nicolas, Ilocos Norte? Ano yong Cardiac Papaitan sa Navotas City? Bakit may Dahon ng Alibangbang and Papaitan ng Cabanatuan City? See other Featured Videos;  Vigan Bagnet, Paano magluto ng bagnet ng mga Ilocano Lechon Kambing at Iba pa... Tuna Lechon at Iba pa...

How to Break Down a Whole Fish

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MasterChef Australia·  How to Break Down a Whole Fish The king of fish breaks down a kingfish, "Tanguige". See other Featured Videos; Vigan Longganisa, Alamin ang tradisyunal na paraan sa paggawa ng Vigan longganisa! Vigan Bagnet, Paano magluto ng bagnet ng mga Ilocano Lechon Kambing at Iba pa...   Tuna Lechon at Iba pa...

Pork Stirfry with Mushroom

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Pork Stirfry with Mushroom. One of the costlier pork cut is the tenderloin. Pork tenderloin or “Lomo” is a long boneless pork cut about medium size soft drink bottle. The tenderloin contains very little fat, it is very tender but will taste dry if overcooked it doesn’t have any fat to keep it juicy as it cooks. Because tenderloin cooks fast, it is good dish for strifry and for people in a hurry. Today I would like to share another quick stirfry recipe our Pork Stirfry with Mushroom.  Cooking is fairly easy, the pork tenderloin is just marinated with soy sauce and cornstarch for at least 15 minutes. The rest of the cooking involves stirfrying all the ingredients together which take about 15 minutes. Here is the recipe of our Pork Stirfry with Mushroom. Ingredients: 1 piece (1/2 kilo) pork loin, cut into strips  1 small can sliced button mushroom, drained  1 thumb size ginger, cut into thin strips  2 large size onion, sliced  2 tbsp. soy sauce  2-3 tbsp. oyster sauce  1 tsp. su

Vigan Longganisa, Alamin ang tradisyunal na paraan sa paggawa ng Vigan longganisa!

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Pinas Sarap: Alamin ang tradisyunal na paraan sa paggawa ng Vigan longganisa! Vigan longganisa, paano nila ito ginagawa ng walang ginagamit na makinarya. See other Featured Videos from Pinas Sarap;  Vigan Bagnet, Paano magluto ng bagnet ng mga Ilocano Lechon Kambing at Iba pa... Tuna Lechon at Iba pa...

Dinengdeng with Inihaw na Isda, Inihaw na Samaral

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Dinengdeng with Inihaw na Isda, Inihaw na Samaral . Dinengdeng is a simple Ilocano boiled vegetable with bagoong na isda dish . It is usually made up of a medley of garden vegetables that are in season. Kinds of vegetables are usually the vegetables mentioned on the folk song Bahay Kubo , no Baguio vegetables, like cabbage, carrots, coolly flower, ect. The combination of vegetables is limitless, use any vegetables that are available at the time of cooking. Dinengdeng is usually topped with grilled fish , or sometimes fried fish , but mostly grilled fish . It is a healthy vegetable dish, except perhaps for the extra salty bagoong which Ilocano love.  The recipe below is just a guide, there are no hard rules on the quantity and type of vegetables used. The grilled fish topping may not be the grilled samaral on the recipe, any inihaw na isda is suitable.  Here is the recipe of my Dinengdeng with Inihaw na Isda, Inihaw na Samaral.  Ingredients:  1 big bowl of combination but not limi

Tahong Lugaw

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Tahong Lugaw . I had this cooked mussels form the supermarket, it is shelled and ready to eat. In Australia and perhaps in other places pre-cooked and marinated mussels are served as appetizer or ingredient for salads. I thought I could use it on my next Pinoy Lugaw/Porridge Dish . Tahong or mussels are best cooked with lots of ginger, so with Lugaw or Arroz Caldo therefore tahong as main meat ingredient to Lugaw should be alright. First I have to the green mussels was drained, then sautéed with the usual Lugaw or Arroz Caldo aromating ingredients. I have to keep aside the green mussels then added on the final stage of cooking. Green mussels or tahong when overcooked tends to be rubbery.   To our readers who are located on places that precooked mussels are not available, the Fresh Tahong can be used, you have the option to cook it with shell on or the mussel meats are taken off from the shells. However I would cook it with the shield already discarded. Cooking the porridge rice

Pinoy Ham Bone Macaroni Soup

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  Pinoy Ham Bone Macaroni Soup. There is some Ham Bones sitting in the ref. for some time now. Today I decided to make a Macaroni Pasta Soup out of the Ham Bones . Ham bones will make great soup dish, the only problem is Ham Bones require to be slow cooked for hours to extract the flavors from the already dried out meats from the bones.  Cooking should be fairly easy except of course for the extra cooking process of pre-boiling the Ham Bones and shredding of the meats off the Ham Bones . Here is the recipe of my Pinoy Ham Bone Macaroni Soup.  Ingredients: 1 ham bone with some meats, saw cut to pieces 2 small size carrots, peeled, cut to wedges 1 large onion, peeled, diced/chopped 2-3 stalks celery, trimmed, chopped 2-3 stalks leeks, trimmed, chopped 1/2 head garlic, crushed 1/2 tsp. crushed black pepper 500 grams Elbow macaroni pasta, cooked as per package instructions 1 cup mixed vegetables 1 small chorizo, cut into thin slices 1/2 head garlic, peeled, crushed, chopped 1 medium