Goat Caldereta

Ingredients :

  • 1 lb. goat meat, cut into cubes
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 tbsp. minced garlic
  • 1 onion, minced
  • 1/2  tsp. chili flakes (optional)
  • 3 tomatoes, diced
  • 1 cup tomato sauce
  • 6 tbsp. liver spread
  • 2 cups water
  • 2 potatoes, quartered
  • 1 large carrot, sliced
  • 3/4 cup Spanish green olives (optional)
  • 3/4 cup red bell pepper, sliced
  • salt and pepper, to taste

Cooking Procedures :

  1. In a large bowl, combine the vinegar, salt and black pepper. Marinate the goat meat for at least an hour (this is to eliminate the smell and taste of the meat) in the refrigerator. Remove goat meat from marinade, reserving the liquid.
  2. Heat 1/4 cup oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
  3. In the same pot, stir-fry the marinated goat meat; cook until lightly brown. Remove and set aside.
  4. Add remaining 1/4 cup oil to pot. Sauté the garlic and onion until fragrant and translucent. Add chili flakes (if using) and tomatoes; stir-fry until wilted. Return goat meat and accumulated juices to pot. Pour the tomato sauce and liver spread; stir and simmer for 2 minutes.
  5. Add water and bring to boil then simmer for an hour or until the meat is tender. (You may add more water if the sauce seems to dry up, a little at a time.) Stir occasionally.
  6. Add potatoes, carrots and green olives (if using). Cook and simmer until tender, about 6 minutes. Season salt and pepper to taste. Add bell peppers, cook for another 2 minutes.
  7. Transfer to a platter. Serve hot and Enjoy your Kaldereta.

Resulta ng larawan para sa goat caldereta

Beef Steak

Ingredients :

  • 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
  • 2 tbsp. calamansi concentrate
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 tbsp. oil
  • 1 onion, cut into rings

Cooking Procedures :

  1. Slice beef across the grain. Cut into 2 inches length.
  2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
  3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
  4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Resulta ng larawan para sa beef steak

Ham-and-Corn Risotto Risotto

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 c. arborio rice
  • 3/4 c. dry white wine
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. chicken stock, divided
  • 2 c. fresh corn kernels (from about 3 ears)
  • 8 oz. shredded smoked ham
  • 4 oz. white Cheddar cheese, grated (about 1 c.)
  • 1/4 c. thinly sliced fresh chives, plus more for serving

Directions

  1. Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
  2. Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes. Stir in ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
  3. Serve immediately topped with additional chives

Maja Blanca (Coconut Pudding)

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Ingredients
Serves: 10 

  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup fresh sweet corn kernels
  • 1/4 cup sweetened flaked coconut

Directions
Prep:15min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr35min 

  1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  3. Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don’t burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Easy Steps In Making Tasty Chicken Curry

Chicken Curry menu is fashioned in Filipino method of food preparation. This curry menu is amongst the filipino meal that people commonly cook in each and every birthday celebrations as well as gatherings. This chicken meal continues to be our most favorite throughout special events or maybe even in the typical dishes simply because families enjoys it. They said that whenever they begin enjoying this chicken curry, you’ll experience a bit burning sensation inside their mouth and also incredibly  hot and spicy.

Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
(Cooking Measurements )

Cooking Procedures :
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.