MECHADO
1 kilo beef sirloin (cut into chunk cubes)
½-cup pork fat (julienne)
6 medium potatoes (quartered)
4 onions (quartered)
1-cup beef stock
2 bay leaves
2 pieces red bell pepper (quartered)
½ -cup vinegar
1-cup tomato puree
Pinch of salt & pepper
2 tablespoons olive oil
Make an incision on each beef chunks and insert porkfat.
In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and
beef stock.
In medium heat, allow simmering until beef istender.
Add in potatoes, onions, and bell pepper.
When potatoes are fork-soft and sauce has thicken,stir in olive oil.
Thursday, October 25, 2007
Hamonadong Longganisa (San Felipe Style)
LONGANISA HAMONADO
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
Mix all seasoning before adding to the ground pork and fat. The pork should be
coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After
4 days or more, it is ready to be cooked.
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
Mix all seasoning before adding to the ground pork and fat. The pork should be
coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After
4 days or more, it is ready to be cooked.
Dila-Dilaan
DILA-DILAAN
1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape
white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and
simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all
ingredients except bread crumbs. Stir for 3 minutes, then add to tongue.
Continue cooking until tongue becomes tender. You may add more water if
sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with
bread crumbs. Pour over sliced tongue.
1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape
white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and
simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all
ingredients except bread crumbs. Stir for 3 minutes, then add to tongue.
Continue cooking until tongue becomes tender. You may add more water if
sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with
bread crumbs. Pour over sliced tongue.
Kare Kare
KARE KARE
½ kilo beef (tender cut from sirloin or round)
cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
½ cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
½ cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
¼ cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional
to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and
bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and
add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
½ kilo beef (tender cut from sirloin or round)
cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
½ cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
½ cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
¼ cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional
to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and
bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and
add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
Beef Calderata Ala Banoy
KALDERETANG BAKA ALA BANOY
1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
½ cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
¾ cup all purpose cream
¾ cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon cornstarch in little water
In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set
aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.
Serve hot
1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
½ cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
¾ cup all purpose cream
¾ cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon cornstarch in little water
In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set
aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.
Serve hot
15 Days Ham
HAM (15 DAYS)
1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar
Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork
and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese
cloth or foil.
Each day, prick and turn meat in its solution.
On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized
can) and boil until meat is tender.
Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for
10 minutes or until brown.
Instead of baking in oven, you may press a heated kitchen turner (siyanse) on
the meat, repeating several times until meat browns.
1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar
Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork
and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese
cloth or foil.
Each day, prick and turn meat in its solution.
On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized
can) and boil until meat is tender.
Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for
10 minutes or until brown.
Instead of baking in oven, you may press a heated kitchen turner (siyanse) on
the meat, repeating several times until meat browns.
Embutido de Lipay
EMBUTIDO de Lipay
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
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