Kaldereta Recipe

The Kaldereta recipe here is one that was normally served during large family gatherings in our house. This was the favorite of the men who would enjoy it together with their beer or whisky sessions.

INGREDIENTS:

- 1 kg. Beef or Goat meat, cut into medium sized cubes
- 1/4 cup vegetable/ corn oil
- 6 cloves garlic
- 1 large onion, cut into quarters
- 2 hard boiled eggs, quartered
- 2 cups soup stock (you can use beef cubes or bouillons dissolved in water)
- 5 medium tomatoes, quartered
- 2 cups liver spread
- 5 medium potatoes, quartered
- 1 cup green peas, cooked
- salt and pepper
- red chili peppers

PROCEDURES:

- Put oil in a pot and saute garlic until brown
- Add Onion and Tomatoes and continue sauteing until onions turn transparent
- Add meat and season with salt, pepper to taste. Add peppers sparingly
- Add soup stock )enough to cover) when meat is partially cooked
- Allow to simmer for 45 mins or more until meat is tender
- Add potatoes and continue simmering until potatoes are ready (should be easily pricked with a fork)
- Add Liver spread to thicken the sauce
- Add cooked peas and serve
- Garnish with slices of hard boiled eggs

Enjoy!

This Kaldereta recipe is best served when hot. Some others would add carrots to add color and season heavily with chil peppers.

Pork Sinigang Recipe

My Pork Sinigang recipe here uses real tamarind for flavor. Alternately, there are plenty of tamarind flavoring mixes available that would do pretty well for this pork sinigang recipe.

INGREDIENTS:

- 1/2 kg. pork cut into medium sized cubes
- 1 onion, sliced into quarters
- 4 green tamarinds
- 2 taro (gabi), cut into medium sized cubes
- 2 radish, sliced into same sized cubes
- Kangkong
- Fish sauce (patis)
- 3 tomatoes, sliced into quarters
- 4-5 pcs. string beans (sitaw)
- 4 pcs. okra

PROCEDURE:

- place pork into a pan and fill with water, enough to cover.
- simmer for 30-45 mins or until pork is tender
- add tomatoes, onion and season with fish sauce to taste
Preparation for tamarind:
- in another pan, boil tamarind in 1/2 cup water until soft (approx. 20 mins)
- mash tamarind into a strainer to get the juice, together with the remaining water
- add the tamarind juice into the meat mixture
- add the taro and radish and continue to simmer until taro is cooked (taro should be easily piched with a fork when cooked), add more water if needed
- add the remaining vegetables (kangkong, string beans, okra)
- its ready to serve when vegetables turn bright green.

Enjoy!

If you like this Pork Sinigang recipe, I would appreciate your comment and suggestion for other Filipino recipes you may be interested in.

Filipino Menudo Recipe

No collection of Philippine recipes would be complete without a Filipino Menudo recipe. This Menudo recipe below was what I learned from my Lola when I was a young girl, and should make 2-3 servings.

INGREDIENTS:

1 cup diced pork liver
2-1/2 cups diced pork
3 diced potatoes
3 medium sized tomatoes
1/2 cup tomato sauce
3 garlic cloves (crushed)
1 medium sized onion (sliced)
2 cups water
2 tablespoons vegetable/corn oil
salt (to taste)
pepper (to taste)

PROCEDURE:

- heat oil in a saucepan
- add garlic, onions and tomatoes, saute until tomatoes are cooked
- add pork and saute until pork is no longer pink
- season with salt and pepper, then add tomato sauce and water
- cover pan and simmer for 45 minutes or until pork is tender
- add potatoes, simmer for 10 minutes
- add liver, simmer for 5 minutes
- adjust taste with salt and pepper
- serve while hot

Enjoy!

Try this Filipino Menudo recipe and other Filipino recipes and find other hearty Pinoy culinary contributions here in All Filipino Recipes.

Chicken Adobo Recipe

This Chicken Adobo recipe makes for 3 to 4 servings.

INGREDIENTS:

1 whole chicken (cut into serving portions)
1 clove garlic (crushed then chopped)
2 tbsps vegetable or corn oil
ground black pepper
1 bay leaf
1/2 cup soy sauce
1/2 cup vinegar
2 cups water

PROCEDURE:

- Heat the oil in a medium sized saucepan.
- Add the garlic, and cook until garlic is slightly brown.
- Add chicken and sauté until the outer part chicken turns to a light color or is slightly cooked
- Add ground black pepper, bay leaf, soy sauce, vinegar, and water and let simmer for 25-35 minutes or until chicken meat is tenderized and the liquid has reduced. (meat will fall apart easily when pinched with a fork)
- Serve in a deep serving dish. Goes best with steamed rice.

Try the other adobo recipes such as Chicken Pork Adobo, Adobo sa Gata and other popular Filipino recipes and find out the Filipino's hearty culinary contributions such as this Chicken Adobo recipe.