Kalderetang Baka

Ingredients:

1kg Beef
3pcs Carrots
3 med. size Potatoes
2pcs Onion
1/4 cup Garlic
Red Bell Pepper
Tomato Sauce
Liver Spread
Beef Stock or Beef cubes

How to Cook:

1. Pre-heat the pan then add the cooking oil.
2. Saute Garlic and Onion.
3. Add the beef and let it cook until color turned into light brown.
4. Add tomato Sauce and Beef Stock (if not available just add water and beef cubes)
5. Bring to boil for about 30-45mins.
6. Add potatoes & Carrots
7. Put the cover and let it simmer for 5-10mins.
8. Add liver spread and mix until well distributed.
9. Add the red bell pepper.
10. Add pepper for seasoning.
11. You can add cheese to enhance the taste. (Optional)

Pork Steak (Bistek)

Pork Steak (Bistek)

Ingredients:

Pork Chops
2 White Onion 

Butter

Marinade: 

1/4 cup lemon or calamansi Juice
2 tbsp. Sugar
2 cloves Garlic (Minced)
1 Cup Soy Sauce
1/2 Cup Oyster Sauce
Salt and pepper to taste

How to Cook:

1.Marinate the Pork in soy sauce, oyster sauce, lemon juice, sugar, garlic, salt and pepper for at least 2 hours.(better result if marinated overnight)

2. In a pan, melt the butter over medium heat. Fry the marinated pork chops for 5 minutes each side

3. After you frying the pork chops, add the marinade then bring to boil.

4. Add the onions.

Best serve with garlic rice !!!

Kare-kare (Seafood)

Kare-kare (Seafood)

Ingredients:

1/2 kg Squid
1/2 kg Shrimps
Onion (chopped)
Garlic (minced)
Long Beans
Egg Plant
Petchay
2 tbs. Shrimp paste (Bagoong)
1 1/2 cup of Peanut butter
6 cups of water
Crushed Peanut
salt 
pepper
cooking oil
Annato seed extract (Atsuete)

How to Cook:

1. Mixed the annato seed extract (atsuete), salt and pepper and water for your sauce.

2. Pre-heat the cooking pan. 

2. Saute garlic and onion. 

3. Add the shrimps and squid. Do not over cook it. 

4. Pour in the annato mixture and let it simmer for 5 minutes.

5. Put the crushed peanuts, shrimp paste and  peanut butter then mixed well until you achieved the desired thickness of your sauce. 

6. Put the long beans, petchay and eggplant. Let it simmer until the vegetable is cook.

7. Serve with shrimp paste (Bagoong)