Beef Steak

 Beef Steak Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced


• 1 tablespoon kalamansi or lemon juice


• 5 tablespoons soy sauce


• 3 cloves of garlic


• 1 small piece ginger, crushed


• 1/2 teaspoon ground black pepper


• 1/2 cup onions, sliced in rings


• 4 tablespoons cooking oil
  
  
  Preparations:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.


• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.


• Increase heat for a minute or two to brown steaks.


• Add the sliced onions and continue to cook for another minute.


• Serve on a platter including the oil and sauce.


• Best served with hot plain rice.

Beef Kaldereta

Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Preparations:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice
Cooking Tips:
Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Kare Kare

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
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

Preparations:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
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.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Menudo

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Preparations:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Lechon Kawali (Pan-Roasted Pork)

Lechon Kawali (Pan-Roasted Pork) Ingredients:

Pork:

1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce:

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Pork Afritada (Braised Pork in Tomato Sauce)

Pork Afritada (Braised Pork in Tomato Sauce) Ingredients:

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Preparations:

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
Remove from heat. Transfer to a serving dish and serve hot.

Nilagang Baboy (Boiled Pork with Vegetables)

Nilaga in filipino means ‘boiled’. Nilagang Baboy is another filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef of any kind you like and just add any vegetables of your choice.
Corns and ripe saba (banana plantain) is also good in this dish. You may or may not add pork and beans — it’s up to you if you’ll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.



Nilagang Baboy (Boiled Pork with Vegetables) Ingredients:

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Preparations:

Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
Remove all the resulting scum that will rise to the top of the pot.
Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
Add quartered eddoes (if using) and potatoes. Cook until tender.
Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
Add pechay or cabbage leaves. Do not overcook the green vegetables.
Remove from heat. Serve hot.