Paano Magluto ng Caldereta

Sabaw pa lang ulam na!

Mga Sangkap:

• 1/2 kilo baka ( hiniwa )
• 3 butil ng bawang (dinikdik)
• 1 sibuyas (hiniwa)
• 1 tasa tomato sauce
• 3 tasa tubig
• 3 patatas ( hiniwa)
• 2 karots (hiniwa)
• 1 lata liver spread (maliit)
• 1 pula bell pepper (hiniwa)
• asin panimpla

Paraan ng Pagluluto:

1. Igisa ang bawang at sibuyas, ilagay ang karne at sangkutsaing maigi hanggang sa mawala ang dugo sa karne.
2. Ilagay ang tomato sauce at hayaang halos matuyo ang tomato sauce saka ilagay ang tubig. Pakuluan hanggang sa lumambot ang carne. Ang tubig ay pwedeng dagdagan kung ang 3 tasa ay di sapat na mapalambot ang carne, dahil minsan may mga karne na kailangan matagal pakuluan dahil matigas.
3. Idagdag ang patatas, karots at bell pepper, haluing maigi at hayaang kumulo hanggang sa maluto.
4. Ilagay ang liver spread at haluing maigi, hayaang kumulo ito ng 2 minuto, timplahan ng asin kung kailangan.
5. Ihain kasama ng kanin.

Kung gusto nyong iimprove ang lasa sa pamamagitan ng paglagay ng mga powder na panimpla nasa sa inyo na po yon.

Paano Lutuin Ang Picadillo

Ang Picadillo ay isang putahe na gawa sa giniling at nilalagyan ng tomato sauce o kamatis, karots at patatas. Ang picadillo ng Pilipinas ay halos magkahawig din sa picadillo ng cuba at Mexico, mayroon lang ibang mga sangkap ng pagkakakilanlan nito, ibabahagi ko rin sa susunod ang mga version ng ibang bansa. Mayroong iba't ibang paraan ng pagluluto nito, pero mas ok sa akin ang may kaunting sabaw, tulad ng ibabahagi ko ngayon. Madali lang itong lutuin, maaring nakapagluto ka na nito pero di mo alam na picadillo ang tawag kasi nasanay tayo na tinatawag nating giniling ang putaheng ito.

Mga Sangkap:

• 1/2 kilo giniling na baka
• 2 butil bawang (dinikdik)
• 1 maliit sibuyas (hiniwa)
• 2 buo patatas ( hiniwa)
• 1 buo carrot ( hiniwa)
• 1/2 tasa green peas (mas maganda ang frozen kaysa nasa lata)
• 1 pack tomato sauce (200g)
• asin panimpla

Paraan ng Pagluluto:

1. Igisa ang bawang at sibuyas saka ilagay ang giniling. at sangkutsahing maig hanggang sa maalis ang kulay dugo ng giniling.
2. Ilagay ang tomato sauce at haluing maigi, takpan at hayaang kumulo sa loob ng 5 minuto.
3. Ilagay ang tubig at pakuluin, ilagay ang patatas at karots saka timplahan, pakuluan hanggang sa maging half cooked ang gulay.
4. Ilagay ang green peas at patayin ang apoy pagkatapos ng 2 minuto.
5. Ihain ng nakangiti :-).

English Version
Ingredients:

• 1/2 kilo ground beef
• 1 small onion )minced)
• 2 cloves garlic (minced)
• 2 potatoes (diced)
• 1 carrot (diced)
• 1/2 cup frozen green peas
• 1 pack tomato sauce (200g)
• salt according to your taste

Preparation:

1. Saute the garlic and onion, add the ground beef and stir well until the pinkish color is gone.
2. Add the tomato sauce and give it a good stir, cover and let simmer for 5 minutes.
3. Add the water and bring to a boil, add the potatoes and carrots then season well, allow to simmer until the vegetables are half cooked.
4. Add the green peas and turn off the heat after 2 minutes.
5. Serve with a big smile :-)

Braised Beef with Onion

Simple beef recipe that you will definitely love. Braise means to lightly fry, usng this method makes the meat tastier because it locks the juice inside. I cooked this for my husband and he likes it so much.

Ingredients for 2 servings:
300 grams beef strips (serloin or tenderloin)
2 tablespoons soy sauce
1/2 cup water (add more if the meat is tough)
onion rings
salt and pepper to taste

Procedure:
1.Heat an oil then put the beef and braise it, after braising add the water, cover and simmer over medium heat until the water is almost dry.
2. Add the onion, soy sauce, salt and pepper to taste, stir until the onion is done.
3. Serve and enjoy. It is extra delicious if you serve it with garlic fried rice :-).

Stuffed Zucchini

Rich flavored stuffed zucchini, the best anytime!

Ingredients for 4 servings:
2 Zucchini
200 grams ground beef
3 cloves garlic (minced)
1/2 size small onion
1 piece carrots (minced)
1 small bell pepper (minced)
2 tablespoons soy sauce
salt and pepper to taste
Any melting cheese for toppings

Zucchini

Procedure:
1. Slice the zucchini and remove the middle part  then boil the zucchini for 2 minutes or until it is half cooked then remove from pot and set aside.

Boiled zucchini

2. Saute the garlic, onion and bell pepper then add the ground beef and stir until the pinkish color is gone.Add the carrots, soy sauce, salt and pepper, simmer until done.
3. Put the filling mixture in the cooked zucchini, then top it with cheese and bake in a pre-heated oven for 5 minutes or until done at 190C.

5. Slice, then serve with a big smile :-).

Beef Guisantes

One of the yummiest yet simple to prepare beef dish.

Ingredients:
1/2 kilo beef Sirloin ( sliced thinly)
1 (280can  green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
2 tomatoes (diced)
3/4 cup tomato sauce
3/4 cup water
salt and pepper to taste


Procedure:
1. Saute the garlic, tomato and onion then add the beef and simmer until the pinkish color is gone. Then add the water and simmer until the meat is tender.
2. Add the tomato sauce, soy sauce, salt and pepper then give a good stir and simmer until the meat is tender then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).

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

Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).

Ingredients for 4 servings:
1/2 kilo beef tenderloin ( slice thinly)
1/4 cup soy sauce
1/4 cup vinegar
1/4 teaspoon ground pepper
3 cloves garlic ( minced)

Procedure:
1. Combine all the ingredients and mix well then dry under the sun.

3. When it's dried it's ready to be fried.

4. Fry until done then serve it hot. You can top it with toasted garlic.