Kambing Sari-sari

I went to a nearby meat shop and found a good ingredient for a delicious dish which we called "sari-sari"  the typical sari-sari is made from the innards of pig,when I saw the goat's innards I bought a kilo because I wanna try cooking sari-sari using the goat's innards, here is the recipe my family loved it.

Ingredients:
1/2 kilo Goat's Innards (lamang loob ng kambing)
4 cloves garlic
1 onion
thumb size ginger
1/4 teaspoon ground pepper
2 tablesoons vinegar
3 tablespoons soy sauce
5 pieces chili ( siling haba)
5 stalks spring onion (sliced)
salt to taste

Procedure:
1. Boil all the goat's innards, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with spring onion.

Eggplant Steak

A simple dish that will surely satisfy you. Try it.

Ingredients for 4 servings:
1/2  kilo eggplant ( slice to your desired side)
2 onions cut into rings
1/4 cup soy sauce
1 1/2 tablespoons lemon or calamansi juice
salt  and pepper to taste

Procedure:
1. Fried the eggplant and set aside.
2. Saute the onion then add the fried eggplant, soy sauce and lemon juice then stir well.

3. Add salt and pepper if needed then simmer for a minute and turn off the ehat.
4. Serve with rice and do not forget to smile :-).

Buco Pandan Maja with Corn

The best maja from my kitchen :-). Super yummy, the aroma from the buco pandan flavor makes the maja flavor perfect!

Ingredients:
2 cups cornstarch
8 cups coconut milk 
1 3/4 cups white sugar
1 cup Nestle cream or any all purpose cream
1 can corn kernel ( drained)
5 ml buco pandan flavor

Look for buco pandan Flavor :)

 Procedure:
1. In a pot mix all the ingredients until the corn starch is fully dissolved, then let it boil over medium heat .Stirring occasionally until done.


2. Pour in a tray that you are going to use, then refrigerate for few hours before serving.

3. Slice then serve.

Nilagang Saging

Nilagang saging or boiled banana is the easiest way of cooking a banana by just boiling it until it is cooked.
Since I was young until now this is my favorite comfort food and I will never exchange this for burgers and pizzas.

To cook this, just put the banana in a pot and add water that is an inch above the banana level then bring to a boil and simmer the banana for 20 minutes or until cooked. Eat and enjoy.

Kare-Kare

"Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. Vegetables, which include (but are not limited to): eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added - usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. The stew is colored with annatto(extracted from annatto seeds in oil or water), and can be thickened with toasted or plain ground rice.[1] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes as other seasonings are added at the table. Other variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare."
Learn more about kare-kare by visiting the link below.
Source:  http://en.wikipedia.org/wiki/Kare-kare

Ingredients:
1 kilo ox tail ( buntot ng baka) cut into serving pieces
1 tablespoon annato powder ( atsuete)
1 1/2 onion ( minced)
4 cloves garlic (minced)
2 pieces eggplant
4 cups stock
1 bunch string beans
1 banana heart ( cut into wedges)
3/4 1/2 cup peanut butter
salt and pepper tot aste

Procedure:
1. Put the ox tail in a deep pot and put enough water to cover, bring to a boil and simmer until tender. When tender, remove from the stock and reserve the stock to use later.
2. Saute the garlic and onion then add the atsuete powder and stir, add the stock and bring to a boil, once boiling add the banana heart and simmer for 4 minutes then add the meat, and simmer for 3 minutes.
3. Add the eggplant and string beans and simmer until half cooked, add the peanut butter, salt and pepper to taste then simmer until done.
4. Serve with sauteed shrimp paste and enjoy.

Note: You can add pechay for this recipe and 1/4 cup toasted flour for thicker gravy or sauce

Fried chicken wings

Wings are my favorite parts of the chicken, enough skin and bone for me to enjoy while eating :-).

Ingredients:
1 kilo Chicken wings
1/4 kilo all purpose flour
salt and pepper to taste
3 pieces calamansi ( squeezed)
1 egg beaten
oil for frying


Procedure:
1. Combine the chicken, calamansi juice, salt and pepper to taste then add the beaten egg and combine well, set aside.
2. Combine the flour, salt and pepper to taste then roll the chicken on the mixture to be fully coated.
3. Heat the oil then deep fry the chicken wings until golden brown.
Remove from oil and put in a paper towel to remove excess oil.
4. Serve and enjoy.

Ginataang Tilapia

Ginataang Tilapia is one of the easiest dishes to cook, and since tilapia is very common at the market you can prepare this anytime you want it. I cooked this for the laborers at our farm and they loved it.

Ingredients for 6 servings:
1 kilo Tilapia
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion ( sliced)
2 cups coconut milk
1 bunch pechay
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cooked, add the pechay and simmer for a minute then add the rest of the coconut milk, simmer for a minute then turn off the heat.
3. Serve hot with rice, yummy!!!!