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Kilawin Tuna
Jan05

Kilawin Tuna

Kilawin is a popular way of cooking in the Philippines; its main ingredient is vinegar or calamansi juice. In this recipe, we are going to use cubed tuna. Kilawin is best served for drinking sessions as pulutan (finger food). This recipe is very easy to prepare, no complicated steps and we are going to use easy-to-find ingredients that I’m sure is always present in your kitchen well, maybe except for the tuna, haha but it can be found in the local groceries or if you live in General Santos City, Philippines, I’m sure it will never be a problem as it’s the Tuna Capital of the Philippines. The main trick is to have the right tuna:citrus ratio to make it best-tasting. Let’s start this drinking session now!     People to feed: 4-5 Preparation Time: 2 hrs Cooking Time: n/a   Ingredients 1 lb tuna, cubed 4 pieces Siling labuyo or Chili pepper 1 long green pepper, sliced into rings 1 piece medium onion, sliced into rings 3 pieces garlic, minced 1 piece small ginger, minced 1/4 teaspoon white sugar 1/4 teaspoon salt 3 pieces of lemon or 8 pieces calamansi 1 cup vinegar A dash of ground black pepper (optional) grape tomato (optional)   Cooking Procedure Mix the cubed tuna and vinegar in a large bowl. Let it stand for 3 minutes then drain the vinegar and set aside. Mix sugar, salt, garlic, ginger and lemon juice altogether. Add the cubed tuna and spice with pepper, onion and ground black pepper. Cover and place inside the fridge for 1 to 2 hours. Serve chilled.   This recipe is best served with beer. Cheers!!!...

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Ginisang Togue Recipe (Sauteed Bean Sprouts)
Oct28

Ginisang Togue Recipe (Sauteed Bean Sprouts)

I love togue, ever since I was a kid. At first I didn’t know that togue comes from mongo because I didn’t know that the English term is mongo sprouts because we call it togue in Filipino, until we made a science experiment when I was in 5th grade wherein we grew mongo beans with different distribution of the essentials of plants to grow like sunlight, air and water. Then I saw togue sprouting, that’s when I discovered that it’s from the mongo beans. Togue is easy to find and easy to cook that’s why carinderia here serve togue in a daily basis. So what are you waiting for? Let’s cook!     People to feed: 3-4 Preparation Time: 15 mins Cooking Time: 20 mins   Ingredients 1/2 kilo sprouted mung beans (togue) 1/4 kilo ground pork 1/4 lb green bean, cut into strips 1 small-sized carrot, cut into strips 3 cloves chopped garlic 1 medium-sized chopped tomato 1 medium-sized chopped onion 1 pc pork broth cube 1 cup of water 1 tbsp vegetable oil 2 tbsp fish sauce (patis) or salt and pepper to taste   Cooking Procedure In a frying pan, heat oil and fry pork until golden brown. Set aside. Sauté garlic, onions, and tomato. Add fried tofu and pork then add water and pork broth cubes Adjust seasoning with fish sauce, salt and pepper. Add sprouted mung beans, green bean and carrots. Cook for 5 minutes or until vegetables are half-cooked. Serve with plain rice!   You can also use chicken or beef when making Ginisang Togue....

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Caldereta (Kaldereta) Recipe
Oct25

Caldereta (Kaldereta) Recipe

Caldereta is a Filipino dish adapted 300 years ago from the Spaniards when Spain colonized our country. It comes from the Spanish word, “caldera” which means “cauldron”. This delicious dish is originally made from goat meat or “chevon”, it is a stew made with tomatoes, liver, bell peppers, potatoes, hot peppers, olive and cheese. Caldereta is a festive dish but it can still be found in carinderia or local food stalls where in Filipino everyday dishes are being served. The main ingredient being used can be beef, pork, goat or chicken. Beef Caldereta is the most common. Let’s start cooking!     People to feed: 5-6 Preparation Time: 15 mins Cooking Time: 1 hour   Ingredients 1 kilo beef, cut into cubes 1 cup tomato sauce 1/2 cup liver spread or liver paste 2 cups of potatoes, quartered 2 cups of carrots, sliced 1 cup vegetable oil 3 cloves chopped garlic 1 chopped onion 1 teaspoon chili flakes 4 cups of water 3 bay leaf 1 red sliced bell pepper 1 green sliced bell pepper 2/3 cup green olives (optional) grated cheese salt and pepper to taste   Cooking Procedure In a large cooking pan, heat oil and fry potatoes and carrots until light brown, set aside. In the same pan, sauté garlic and onions. Add beef and stir-fry for a few minutes until lightly brown, simmer for 5 minutes. Add water and boil until tender. (Tip: Use pressure cooker to save time. Cook in pressure cooker around 30 minutes and 1 hour and 30 minutes in a normal pot.) Add tomato sauce and liver spread. Simmer for 10 minutes. Add all the ingredients left and simmer for 5-10 minutes. Add salt and pepper to taste.   Serve hot and share with your loved ones! You can also use goat meat. If goat’s meat is used, marinate it in vinegar, garlic, salt and pepper for at least 15 minutes. Happy eating!...

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Beef Steak (Bistek)
Oct22

Beef Steak (Bistek)

Beef Steak (Bistek) may seem hard to cook but actually, this recipe is so easy! No wonder why you can easily find this in carinderia everywhere. First, make sure that the beef you will use is thinly sliced and all you have to do is to marinate the beef in soy sauce, lemon/calamansi and pepper for at least an hour so that the beef can absorb the flavor and there you go…. you can already start cooking!     People to feed: 4 Preparation Time: 1 hr Cooking Time: 35 mins   Ingredients 1 lb thinly sliced beef sirloin 1 big onion (cut into rings) 1/2 cup soy sauce 2 tbsp calamansi juice or 3 tbsp lemon juice 3 cloves garlic, crushed 3 tablespoon cooking oil 1 teaspoon salt 1 teaspoon pepper 2 cups water   Cooking Procedure Marinate the thinly sliced beef in soy sauce, lemon (or calamansi) and black pepper for at least 1 hour (better if overnight). Heat oil. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside. Fry the beef until light brown. Set aside. Sauté garlic and pour the marinade until it boils. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water and salt as needed. Garnish with onion rings and serve.   Tell us about your cooking experience!...

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Batchoy Recipe
Oct20

Batchoy Recipe

Batchoy is a noodle soup dish made from pork entrails, sliced pork and miki noodles. It originated in La Paz, Ilo-ilo City that’s why you can popularly hear the term La Paz Batchoy. You can buy batchoy in carinderia together with pares-pares, bulalo, nilaga and mami. Miki, the noodle used in batchoy is so easy to cook; it can be cooked by just pouring hot water. So what are you waiting for? Let’s start cooking!     People to feed: 4-6 Preparation Time: 15 mins Cooking Time: 30 mins   Ingredients 1 lb pork/ beef 1 chicken breast (bone-in) 1/4 lb pig liver, sliced into strips 1 lb miki noodles, boiled for 1 minute and drained 2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 piece finely chopped ginger 1/4 cup toasted garlic 1 tablespoon fish sauce 1 medium onion, chopped 7 cups water 4 hardboiled eggs 1 lb pig’s intestine; cleaned, boiled, and sliced (optional) Garnish 4 finely chopped green onions 4 tbsp. toasted garlic 1/2 cup coarsely crushed fried pork rinds or 1 cup pork cracklings (chicharon), crushed   Cooking Procedure In a pot, pour water and bring to boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat. Remove the pork, chicken and the liver (let the meat boil for 1-2 hours if you’re using beef); let it cool. Reserve the broth (caldo). Set aside.  By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add the sautéed garlic, onion and ginger to the reserved broth in the stockpot and bring to boil. Add fish sauce, sugar and salt and pepper to taste. Cook the noodles. Simmer for about 5 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft. Arranged the cooked miki noodles in a single serving bowl. Place the strips of pork, liver, egg and intestine on top of the miki noodles. Pour the broth in the bowl, and then garnish.   You can also add spleen, kidneys and heart if you want to. Enjoy your meal!  ...

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