BEEF CALDERATA

Ingredients:

1 kg. beef ribs
2 cups and 2 tbsp unsweetened pineapple juice
2 pieces small onions, sliced
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

Procedure:

1.    Combine beef, pineapple juice, onions and MAGGI MAGIC SARAP in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

2.    Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.

3.    Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

4.    Add fried potatoes and carrots and cook for another 5 minutes.

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Sisig

 

Ingredients

• 1  kilo Pork head
• 1  cup grilled liver (diced)
• 2 small onions (minced)
• 2 pieces red pepper (minced)
• 1 head garlic (minced)
• 6 pieces hot chili pepper (minced)
• 2 tablespoons oil
• 1 cup vinegar
• 1  tablespoons liquid seasoning
• 1 teaspoon black pepper
• 1 teaspoon brown sugar
• 1 cup beef stock

Instructions

1.   Grill pork head for to remove hair.

FISH ESCABECHE

Ingredients

1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)

METHOD

 

1. Season fish with salt inside and out. Set aside.

2. Mix vinegar, water, sugar, and a pinch of salt. Set aside.

3. In a large skillet, heat oil. Fry bean curd until golden brown. Set aside.

4. Fry the fish 5 minutes each side or until just cooked through. Set aside.

5. In the same skillet, saute garlic until light brown. Then add the onion, and saute until transparent.

6. Add ginger and vinegar mixture. When the mixture boils, add in flour to thicken. Simmer for 5 minutes.

7. Add fried fish, bean curd, bell pepper, and carrot slices. Simmer for another
5 minutes. Serve hot.

Beef with Asparagus

Ingredients: 3/4 cup beef sirloin, pounded with the back of a knife and cut into strips 3 tbsp Mama Sita's Oyster Sauce 1 tbsp garlic, crushed 1/4 tsp ginger, minced 2 cups asparagus, cut into 1/2" from bottom 2 1/2 tsp cornstarch, dissolved in: 1/4 cup water 2 tbsp cooking oil

Directions:

Inihaw na Bangus Recipe

Ingredients
4 big bangus, clean and scaled
2 big onions, diced
4 big tomatoes, diced
pinch of salt and pepper
1 tbsp. rock salt
2 tbsps. calamansi juice
oil
aluminum foil or banana leaves

SAUCE
1/2 cup soy sauce
2 tbsps. calamansi juice
2 pcs. hot chili pepper, minced

Procedure

1. In a bowl, mix onion, tomatoes, calamansi juice and black pepper.
2. Stuff bangus with the mixture and sprinkle with salt.
3. Grease aluminum foil or banana leaves with oil and wrap bangus individually.
4. Grill or bake until well cooked.
5. Serve with sauce.

Kinilaw na Tuna

Ingredients
1 kilo fresh tuna, cut into cubes
1 cup vinegar
1/2 cup calamansi juice
1 big onion, minced
2 tbsps. ginger, minced
3 pcs chili pepper, minced
pinch of salt and pepper

Procedure

1. Wash the tuna and drain well.
2. In a bowl, mix all the ingredients.
3. Transfer into a serving container and serve.