Kalderetang Baka with Peanut Butter and Oyster Sauce

Kalderetang Baka with Peanut Butter and Oyster Sauce
Kalderetang Baka with Peanut Butter and Oyster Sauce. When I was starting to cook I never add any peanut butter or oyster sauce in my kaldereta dishes. It was just recently that I started to add peanut butter and/or oyster sauce in some of my kaldereta dishes. I have learned to use peanut butter and oyster sauce from my colleague. Their kaldereta with peanut butter and oyster sauce, that I first tasted are creamier, it is also nuttier and tangier.

Kalderetang Baka with Peanut Butter and Oyster Sauce - Recipe
I have now, several kaldereta versions in the archives, including some that I have used peanut butter and oyster sauce, but I need to post a separate version Kalderetang Baka with Peanut Butter and Oyster Sauce. This will help our readers who are specifically looking for Kalderetang Baka with Peanut Butter and Oyster Sauce.

Kalderetang Baka

Kalderetang Baka with Peanut Butter and Oyster Sauce is my recommended kadereta dish for the 2015 Holiday Celebration’s Recipe, if you are looking for a different kaldereta recipe.

Here is the recipe of my Kalderetang Baka with Peanut Butter and Oyster Sauce.

Ingredients:

Kalderetang Baka with Peanut Butter and Oyster Sauce - Ingredients

1 kilo beef chuck steak, cut into serving pieces
2-3 medium side potato, peeled quartered
1 large size carrot, peeled, cut into wedges
1/2 head garlic, chopped
3 large size onion, chopped
2 medium size red/green bell pepper, cut into strips or wedges
1/2 cup green peas
1/2 cup pitted green olives
1 can whole button mushroom cut in half
1 small can sliced pineapple, cut into small pieces, reserve syrup
1 cup sliced sweet pickled dill/cucumber
1 small can liver spread
1 cup tomato sauce
1/2 cup peanut butter
1/4 oyster sauce
2-3 tbsp. pickled relish
1/2 block cheddar cheese, grated
1-2 tsp. chili flakes
2-3 tsp. paprika
1 tbsp. dried parsley flakes
4-6 pcs. bay leaf
1/2 tbsp. crushed peppercorns
1/4 cup fish sauce
1/4 cup all-purpose flour
salt and pepper
cooking oil

Cooking procedure:

Kalderetang Baka with Peanut Butter and Oyster Sauce - Cooking Procedure

Place the beef in a big bowl, add a few dashes of salt and pepper, let stand for at least 5 to 10 minutes. Using a wok or frying pan stir fry the beef in batches until all side are seared, keep aside. In a big sauce pan, sauté garlic and onion until fragrant. Add in the liver spread and continue to stir cook for 2 to 3 minutes. Add in the seared beef and stir cook for another 2 to 3 minutes. Add in the fish sauce, tomato sauce, paprika, crushed peppercorns, chili flakes and parsley flakes, continue to stir cook for 2 to 3 minutes. Add 1 to 2 cups of water, reserved pineapple syrup and bay leaf, bring to a boil and simmer at low to medium heat for 30 to 45 minutes or until the meat are tender, add more water as necessary. Add in the potato, carrot, pickled relish, oyster sauce and peanut butter, continue to simmer for 10 to 15 minutes. Add in the grated cheddar cheese, and correct saltines if required. Thicken sauce with flour diluted in 1/4 cup of water. Now add in the pineapple, green olive, pickled dill, bell pepper and cook for another 2 to 3 minutes and serve hot with a lot of rice.

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