Friday, February 12, 2010
here is the video on how to cook a pancit malabon...I know many will love it
Friday, February 5, 2010
Kaldereta
Is one of cuisines that is popular in Luzon island. Kaldereta is cooked in various ingredients such as beef, chicken, goat etc. that may compliment the taste of the Filipinos. It is often cooked in special occasion such as birthdays, wedding and many parties.
Here is the recipe for BEEF KALDERETA
1.5 lbs. stewing beef, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread
Garnishes
2 hard cooked eggs, sliced
1/4 cup stuffed olives
1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.
3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.
Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.
Preparation time: 10 minutes (plus 1-2 hours marinating time)Cooking time: 2 hours
Serves 4
http://www.philippinecountry.com/filipino_recipe/pork_and_beef/caldereta.html
Beef Morcon Recipe
Estimated cooking time: 2 to 3 hours.
Morcon Ingredients: |
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1 kilo beef, sliced 1/4 inch thick (3 pcs.)
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1/4 kilo ground beef liver
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200 grams sliced sausages or ham
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200 grams pork fat (cut is strips)
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3 hard boiled eggs, sliced
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100 grams cheddar cheese in strips
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100 grams grated cheddar cheese
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2 onions, chopped
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5 bay leaf (laurel)
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1/2 teaspoon of ground black pepper
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1/2 cup vinegar
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2 teaspoon salt
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2 cups of water
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2 meters thread or string (for tying)
Beef Morcon Cooking Instructions: |
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Spread and stretch the sliced beef on your working table.
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Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
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Roll the sliced beef with all the filling inside and secure with a thread or string.
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Repeat the procedure for the two remaining beef slices.
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On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
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Cover the pot and bring to a boil. Simmer for one hour.
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Add the vinegar and continue to simmer of another hour or until beef is tender.
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Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
Cooking Tips: |
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A spoon or two of flour can be added to water to thicken the sauce.
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Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
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Optional: Garnish with olives before serving.
