Kare Kare ( Beef Tripe)

Kare Kare is a traditional Filipino stew with a thick savory peanut sauce.Meats for this dish are ox tail, tripe, and pork leg

Ingredients:

• 2 pounds ox tripe sliced to serving pieces
• 250 grams bok choy or pechay
• 1 bundle of string beans cut to 2 inch pieces
• 3 liters of water divided to 3 portions
• 1 cup finely ground peanuts
• 1/2 cup thick peanut butter
• 1 tablespoon annato powder
• 1/3 cup toasted ground sticky rice 
• 1 teaspoon minced garlic
• 1 medium-sized onion minced
• 1 beef bouillon cube
• Shrimp paste (get this from your local grocer) 

Steps:

• Boil the ox tripe in a liter of water for 15 minutes, discard the water after the boil, Repeat this twice to ensure that the tripe is clean.

• Once the meat is tender, add the ground peanuts, peanut butter, annato powder and the buoillon cube.

• Add the ground rice to thicken the sauce and simmer for 5 minutes.

• On a separate skillet, saute the garlic and onions then add the string beans and the bokchoy

and let it cook for 5 minutes.

• Add the sauteed vegetables to the meat.

• Serve with a steaming bowl of rice and use the shrimp paste a condiment.

Pesang Dalag sa Miso

This is a traditional rainy day dish. Dalag or Mudfish can always be found in wet markets nowadays.
Be sure to buy them alive , and have the fishmonger clean, gut and cut the fish for you.

Ingredients:

• 1 medium to large dalag, cleaned and cut to serving pieces.
• 2 tablespoon minced garlic
•  1/4 cup of oil for frying and a tablespoon of oil for sauteing
• 3 thumb-sized portions of ginger, crushed
• 2 stalks of leeks, cut to 1/4 inch pieces
• 5 cups of rice wash (first wash)
• 1 tablespoon whole blackpepper
• 1/4 piece medium sized cabbage or 300 grams bok choy
• half a cup of miso paste
• fish bouillon cube (optional)
•  a handful of rock salt

Steps :

• Rub some salt to the mudfish
• Heat 1/4 cup of oil in a skillet  and sear fry the fish, remove and set aside.
• In a large wok or cooking pot, saute garlic, onion and ginger.
• (optional) add the bouillon cube
• Add the rice wash, bring it to a boil then add the fish and the black pepper
• Add the chopped leeks and cabbage and boil for five minutes.
• Turn of the heat
• Put the miso paste in a sifter and put it on top of the soup for a minute letting the heat dissolve the right amount to soup.
• Remove the remaining miso paste and serve the dish with hot rice.

Pininyahang Manok

Pininyahang manok or Pineapple chicken is another simple dish made of marinated chicken, sautéed then mixed with milk and vegetables. I remember this dish being served in fiestas when I was kid. Traditionally the dish was prepared using coconut milk but people made variations of the recipe based on the availability of ingredients and ease of preparation.

Ingredients:

• 2 lbs chicken drumsticks (native chicken taste better)
• 1 1/2 cup canned pineapple chunks, drained
• heavy syrup from the canned pineapple
• 1 1/2 cup evaporated milk (I recommend Carnation)
• 1 cup carrots, cut to cubes
• 2 stalks celery sliced or green and red bell pepper cut to squares.
• 1 medium sized onion, minced 
• 3 gloves garlic, crushed
• 1 tsp of fresh ginger juice or grated ginger
• 3 tbsp soy sauce
• 1 tsp sugar
• 1 tsp fish sauce
• 1 teaspoon black pepper
• 2 tbsp butter
• chicken bouillon (optional: especially if you'll use chicken from the frozen section)

Steps:

• Marinate the chicken in heavy syrup from the canned pineapple for half an hour, drain and set aside.
• Sauté the garlic and onion in butter
• Add the chicken and fry until it turns light brown.
• Add soy sauce, sugar, fish sauce,pepper, heavy syrup and milk then bring to a boil
• Add the pineapple chunks and simmer for about 25 minutes or until chicken becomes tender and 50% of the liquid evaporates
• Add the carrots and simmer for 5 minutes
• Add the celery and simmer for 3 minutes
• Turn the heat off and transfer to a serving bowl
• Serve with steaming bowl of rice

Gising! Gising!

Gising gising is one of the best "pulutan" you'll find nowadays. This is simply a spicy seafood chop suey given a new name.

INGREDIENTS:

• 250 grams shrimp, peeled
• 250 grams squid, sliced to rings or squid balls cut to halves.
• 250 grams tuna or salmon, cubed
• 250 grams cooked mussels
• 2 large garlic cloves, crushed
• 1 small onion, minced
• 4 tbsp butter
• 1/2 cup broccoli , broken down to serving pieces
• 1/2 cup  cauliflower, broken down to serving pieces
• 1/2 cup  string beans or Chinese cabbage
• 1/2 cup  snow peas
• 1/2 cup  carrots, 
• 1 red bell pepper sliced to squares
• 2 tsp soy sauce
• 2 tsp sugar
• 3 tbsp oyster sauce
• 1/4 tsp black pepper
• 2 tbsp cornstarch dissolved in 2 1/2 tbsp water
• 2  bird's eye chili (finely chopped and seeds removed)

Steps:

• Melt the butter in a large pan under medium heat.
• Sauté the garlic and onions.
• add the tuna and squid rings, stir fry for a minute
• add the shrimps and stir fry for a minute.
• Add the mussels and stir fry for a minute.
• Add the broccoli, cauliflower, string beans and snow peas and stir fry for 3 minutes
• Add sugar, black pepper , oyster sauce , soy sauce and chili, Reduce heat and mix well.
• Simmer for a minute then pour-in the slurry then mix it constantly for 2 minutes until sauce the sauce thickens.
• Turn the heat off. Transfer to a serving bowl and chug down with Ice Cold bottles of Beer!

Notes:
You may adjust the amount chili's according to taste.

Chop Suey

Chop Suey is a dish with Chinese origins made of meat and vegetables. The word “chop suey” literally means “assorted pieces”. The traditional Filipino Chop Suey is usually prepared using chicken meat, liver and gizzards with cabbage, dried black fungus, snow peas and carrots but in time people made variations of the recipe to add new flavor and due to the availability of the ingredients.

Ingredients:

•     3 tablespoons palm oil
•     1 large onion, diced
•     2 tbsp minced garlic
•     400 grams pork (Boston butt or Picnic shoulder),cut into cubes or strips
•     400 grams medium shrimp, boiled and peeled
•     250 grams squid balls sliced in half (I prefer Sea Quest by CDO)
•     250 grams Chinese cabbage, cut to squares
•     250 grams cauliflower, broken down to serving pieces
•     250 grams broccoli, broken down to serving pieces
•     3 stalks celery, cut into 2″ long pieces
•     1 big red bell pepper sliced
•     1 big green bell pepper sliced
•     1 medium carrot, sliced (I suggest a carrot flower cut)
•     200 grams young corn, sliced diagonally in half
•     100 grams snow peas
•     1 dozen quail eggs, boiled and shelled      
•     (OPTIONAL)  200 grams Cloud ear fungus/Black dried fungus
•     Shrimp or Pork bouillon
•     pepper
•     3 tablespoons oyster sauce
•     3 teaspoons soy sauce
•     2 teaspoons sesame oil
•     2 teaspoons sugar
•     cornstarch slurry (1/4 cup water + 2 tbsp cornstarch) 

                     

  Steps:

• Soak the cloud ear fungus in water and set aside
• In a small bowl, combine the oyster sauce, soy sauce, sesame oil sugar,slurry and mix well.
• Sauté the garlic and onion in a large pot or a wok under medium heat
• Add the pork sprinkle  pepper and simmer for 3 minutes
• Add the squid balls and the bouillon and simmer for 2 minutes
• Add the carrots, young corn,  cauliflower and broccoli. Mix and cover for a minute
• Add the cabbage, snow peas, bell pepper, celery and eggs. Mix and cover for a minute.
• Add the shrimp and cloud ear fungus, simmer for 2 minutes.
• Add the slurry mix and mix it well, simmer for 2 minutes.
• Turn the heat off and leave it on top of the stove for 2 minutes , let the remaining heat complete the job
• Transfer to a serving bowl and serve!

Note: 

You may adjust the cooking time of the veggies  if  want it well done. I prefer my veggies crunchy. :)

Nilagang Baka Recipe

Nilagang baka or Beef Stew is a simple dish that we usually prepare during rainy season and during cold weather. It is very easy to prepare but may be time consuming , but it sure is delicious.

Ingredients:

•     2 pounds Beef Leg bones, chopped, marrow intact. ( you may substitute this with beef bouillon)
•     2 pounds Beef Brisket, cubed
•     1 teaspon whole black peppercorns
•     1 teaspoon salt
•     3 bundles of pechay or 1 Nappa/Chinese cabbage quartered.
•     1 small cabbage quartered
•     3 pieces corn ears or 5 Cardava bananas quartered per piece.
•     3 medium potatoes or 3 medium sweet potatoes cut to cubes
•     20 string beans, trimmed and rinsed
•     1 large onion, peeled and cut into large cubes
•     fish sauce to taste

Steps:

•     Rinse your Beef leg Bones well with  water
•     Place your Beef Bones inside a large pot with 2.5 liters of water
•     Bring it to a boil then reduce the heat to low
•     Skim the scum that will rise on top to keep the broth clear
•     Simmer the Beef Bones for about 1 hour and then add in the Beef Brisket
•     Bring to boil and let it simmer down again under low heat, repeat the same processed of skimming the scum rising from the broth
•     Add in the peppercorns and onion, simmer under low heat for another 2 hours
•     The broth will evaporate and will be reduced in half, then add in fish sauce and stir well.
•     Let it simmer for another 5 minutes then take the leg bones out of the pot and set it aside on a separate bowl. (cover it so it won't dry out)
•     Add in your cabbage and potatoes , Put the lid on and simmer for 5 minutes
•     Add in the string beans, Put the lid on and simmer for 3 minutes
•     Add the pechay in, then turn the heat off. Let the pot sit on top of the stove or cooker for about 7 minutes
•     Transfer it to a serving bowl and serve with steaming rice

Dip:

    Fish sauce with calamansi juice

Ube Halaya Recipe

Ube Halaya is a dessert made from puréed purple yam or “ube”. You’ll usually see ube halaya on top of a serving of Halo-Halo and inside a roll of an Ube-Macapuno cake. It is creamy, sticky and sweet which makes it an all time Filipino dessert.

Ingredients:

• 900 grams purple yam (raw)
• ¹/2 cup of butter
• 3 ¹/2 cups (28 oz) condensed milk
• 3 cups (24 oz) evaporated milk
• 1 cup cream cheese
• Sugar (adjust according to your sweet tooth taste =D)
• (Optional) purple food color- for color consistency 

Steps:

• Boil the yam, mash it and turn it to a purée.
• Heat a cooking pot and melt the butter in it.
• Pour-in the evaporated milk, condensed milk and sugar, stir it well.
• Add the purple yam in and continue stirring
• Stir it occasionally to keep it from sticking until the mixture turns really thick which usually takes about 20 minutes under low fire.
• Turn the heat off and add the cream cheese, mix well
• Transfer it to Jars or Llaneras and let it cool down.
• Chill it for about 2 hours and its ready to eat.

Garlic Butter Shrimp Recipe

This is one of the best tasting seafood dish that is very easy to prepare and very easy to find.

Today I’ll share how to prepare it with a little twist.

Ingredients:

• 2 pounds shrimp (It is optional if you want it peeled)
• 7 cloves garlic, minced
• 2 tbsp butter
• 1 ½ cup lemon soda (I recommend 7-up)
• Shrimp bouillon
• 2 tbsp parsley, finely chopped
• Black pepper to taste
• A dash of chili powder (optional)

Steps:

• Soak the shrimp in lemon soda for about 15 minutes.
• Turn the heat on and melt the butter in a cooking pan.
• As it melts add the garlic in and cook until it turns light brown.
• Pour the soda from the shrimp to the pan.
• Turn the heat up and add the bullion.
• Let the soda evaporate until it becomes a thick caramel sauce.
• Reduce the heat to medium, add in the shrimp and cook for 3-5 minutes max.
• Turn the heat off, add a dash of pepper and mix in the parsley.
• (Optional) If you want it with a little kick, add a dash of chilli powder.
• Transfer to a serving plate, BEST SERVED WITH ICE COLD BEER!

Notes:

 Do not exceed the 5 minute cooking time for the shrimp, Overcooking will cause it to lose much of its nutritional value and makes the shrimp shrink.

Lechon Sauce Recipe

Ingredients:

• 1 1/4 cup pig liver paste (made using a food processor)
• 3/4 cup white vinegar
• 2 1/2 cups water
• 2/ 3 cup bread crumbs
• 2 tablespoons bacon fat
• 2/3 cups brown sugar
• 1/2 cup onion, minced
• 2 tablespoons garlic, minced
• Salt and pepper

Cooking Procedure:

•  Heat the cooking pan and pour the bacon fat.
•  Sauté the garlic and onions until the consistency becomes soft.
•  Pour the liver and cook for about 5 minutes under medium heat while consistently stirring it.
•  Pour-in the water and vinegar and stir for a minute then bring it to a boil
• Add the brown sugar, stir it and cook for about 2 minutes
• Stir in the bread crumbs and cook for another 2 minutes
•  Add salt and pepper to taste.
• Turn the heat off and let it cool down for a few minutes.
•  Pour in to a food processor (blender) to agitate it for about 3 minutes
• Transfer it to a serving bowl and serve.

Lechon Kawali Recipe

Lechon is the Spanish word for suckling pig. Lechon simply means slowly roasting the whole pig, chicken or calf over charcoal while brushing oil until the skin pops and becomes crunchy. Another popular version of Lechon is called Lechon Kawali or Pan-roasted pork. It is also known as Bagnet in Ilocos. Lechon kawali is cooked by deep frying slabs of pork belly until you get a delightful crisp, crackling skin which has a salty exterior and a moist tender meat.

There are many ways of cooking this delightful recipe, some cook it after having the meat frozen, others incorporate  sun-drying methods to make the skin crispy. I will share 2 ways on how to prepare Lechon kawali and the dips that we use with it.

 Ingredients:

• 2 lbs  pork belly

• 2 tbsp  salt

• 2 tbsp whole peppercorns

• 5-6 pieces of dried bay leaves

• 3 cloves of garlic crushed

• 4 1/2 cups of water

• peanut/canola oil for deep frying or a Turbo broiler 

• (optional) baking soda

Steps:

Method 1:

•   Pour the water into a big pot and bring it to a boil.

• Put-in the pork belly and add in the peppercorns, garlic, bay leaves and 1 tablespoon of salt. Let it simmer under low heat for 30-45 minutes or until the meat is tender

• Remove the meat from the pot and let it cool down for about 5-8 minutes

• Rub the remaining 1 tbsp of salt  to the meat, spreading it out evenly

• Deep fry the meat using a cooking pot or a deep fryer until it turns brown and crispy turn the meat over to cook the other side.

• Remove the meat from the pot/ fryer and let it cool down for a few minutes.

•  Chop it to desirable pieces and serve hot with your favorite dip. Enjoy! 

Method 2:

• Pour the water into a big pot and bring it to a boil

• Put-in the pork belly and add in the peppercorns, garlic, bay leaves and 1 tablespoon of salt. Let it simmer under low heat for 30-45 minutes or until the meat is tender.  

•  Remove the meat from the pot and let it cool down for about 5-8 minutes

• Rub the remaining 1 tbsp of salt  to the meat, spreading it out evenly

• Rub a small amount of baking soda to the pork skin; this will make the skin pop and really crispy.

• Preheat your Turbo broiler for 5 minutes, then put the meat in and set it to broil for 45-60 minutes until it turns brown and crispy.

•   Remove the meat from the broil and let it cool down  for a few minutes

•  Chop it to desirable pieces and serve hot with your favorite dip. Enjoy!

DIP:

• 5 tbsp white vinegar
• 3 tbsp soy sauce
• 1 small onion or 3 shallots
• 1 clove garlic minced
• red chillis