Login | Sign up
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 This delicious dish is originally made from goat meat or “chevon”, it is a stew made with tomatoes, liver, bell peppers, potatoes, hot peppers, olive and cheese.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!...

Read More
Chicharon (Crispy Fried Pork Rind)
Jul09

Chicharon (Crispy Fried Pork Rind)

Chicharon is a mouth-watering dish that can be found anywhere, from the streets here in the Philippines to supermarkets to restaurants. It is very ubiquitous and lots of people love chicharon though it is also associated with high blood pressure, but still, people from all over the country loves the crunchy taste of this delicacy. This is the most popular pulutan (finger food when drinking alcohol) in the Philippines, though it is also a popular food in Spain and Latin America. Chicharon is also used as toppings in some other dishes like pancit and vegetable dishes. Chicharon is deep-fried dried pork rinds. It is best eaten when dipped in vinegar with chopped garlic and salt and sometimes with chili. It’s pretty easy to make chicharon; you just need a little patience. Try these simple steps on how to make chicharon:   People to feed: Servings 5 Preparation Time: 12 hrs Cooking Time: 3 hrs    Ingredients 1 1/2 pounds of pork skin (trimmed of excess fat) 2 tablespoons of vinegar 1 litre Cooking oil Water and Salt Black pepper (optional)   Procedure In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil. Sprinkle with salt and serve.   Chicharons are best eaten as finger food with a glass of cold beer or wine! (See more street food dish...

Read More
Chicken Afritada Recipe
May26

Chicken Afritada Recipe

Chicken Afritada is one of the everyday dishes we see in carinderias here in the Philippines. It is also a dish that is always present in different events especially during Fiesta. It is a tomato-based stew just like Menudo and Caldereta. Afritada is Spanish in nature. Afritada also came from the Spanish word “Fritada” which means “to fry”, and that is the first part of the cooking process, frying the chicken. Just so you know, you can even use pork as a substitute in this recipe. I remember my mom always cook this every Sunday and I can still recall its savoury flavour with the mixture of bell peppers, potatoes and tomatoes. I believe that food can make us remember important events and moments in our life. Here’s how to cook your own version of Afritada:   People to feed: Servings 4-5 Preparation Time: 20 mins Cooking Time: 50 mins   Ingredients 1 kilo chicken (you can choose your preferred parts), cut into serving pieces 1 Chorizo (about 150 grams), sliced 6 tablespoon cooking oil 1 small onion, peeled and sliced thinly 2 medium potatoes, peeled and quartered 2 bay leaf (laurel) 1 cup water 1/2 cup green peas 1 large carrot, peeled and cut into cubes 1 tablespoon fish sauce 1 bell pepper, seeded and sliced 2 to 3 cloves garlic, peeled and minced 1/2 can tomato sauce 2 cups chicken stock (broth) Salt, pepper and sugar to taste   Cooking Procedure Heat oil in a pan over medium heat. Add the sliced chorizo, potatoes, carrots and bell pepper, cook until lightly browned. Remove from pan and drain on paper towels. Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through. In a pot, heat about 2 tablespoons of oil, add onions and garlic and cook, stirring regularly, until aromatic. Add fish sauce and cook for about 1 to 2 minutes. Add tomato sauce and let it simmer Add chicken and water and bring to a boil, (if chicken stock or broth is available, use that instead of water). Lower heat, cover and cook for about 40 minutes or until chicken is cooked. Add more water in 1/2 cup increments, if necessary. Add chorizo, potatoes, and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced. Add bell peppers and green peas. Cook for 2 minutes or until green peas are heated through and bell peppers are tender yet crisp. Season with salt, pepper and sugar to taste. Serve hot.   Better serve this with rice! Make your own memory-filled Afritada!...

Read More
Menudo Recipe
Feb07

Menudo Recipe

Menudo is a very classic stew in the Philippines. Some say that it came from Mexico because they also have a dish named Menudo, yeah, both are color red but I think Filipino adopted this dish from the Spanish (like the Afritada) since we lived with them for hundreds of years. Whenever I hear the word “Fiesta”, this is the first food that comes in my mind because I have never attended a fiesta without serving menudo on the table. This delicious dish or “putahe” is also present in almost all of the street eateries or carinderia here in the Philippines including gatherings like birthday parties and weddings and it can also be a day-today dish depending on the ingredients you put. This is also the reason why this tasty dish has different variations from using chicken to beef to liver and the most common, pork menudo. Different regions in the Philippines have their own version of menudo because you can remove some of the ingredients depending on your preference. Some of the ingredients include liver, hotdog, green peas, garbanzos, raisins, potato, carrots, pickles and more that’s why it really takes time to prepare with all the slicing and all but combining these ingredients and more can create a great taste in your mouth. So without further ado, here’s how to make your own Filipino Style Menudo:     People to feed: Family 5-6 Preparation Time: 20 mins Cooking Time: 40 mins   Ingredients Pork : 2 lbs Pig’s liver : 1/2 lb Potatoes : 1 cup, diced Water : 1 cup Soy sauce : 1/2 cup Garlic : 3 cloves, minced Lemon : 1/2 piece  or 4 pieces calamansi Cooking oil : 2 tablespoons Onion : 1 small, chopped Carrots : 1 cup, diced Tomato sauce : 3/4 cup Hotdogs : 4 pieces, sliced diagonally Bell pepper : 1 red, diced Raisins : 100 grams (optional) Sweet peas : 1/3 cups (optional) Liver spread : 2 tablespoons (optional) Dried bay leaves : 2 to 3 pieces Sugar : 1 teaspoon Salt and pepper to taste Cooking Procedure In a large bowl, put pork, lemon and soy sauce and marinate for at least 1 hour. Set aside. Heat oil in a pan and sauté garlic and onion. Now, add the marinated pork and simmer for 10-15 minutes. Pour in tomato sauce and water and then add the liver and bay leaves. Let boil and simmer for 20 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary and wait until liver is tender Add-in the hot dogs, potatoes, carrots, red bell peppers, sweat peas. Cook for 5 minutes. Put-in, sugar, salt, and pepper. Stir and cook for 8 to...

Read More

Pin It on Pinterest