Caldereta

Caldereta

                         

                      ingredients 

• 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
• 3 tb Distilled white vinegar
• 1 1/4 ts Salt
• Freshly ground black pepper
• 4 tb Olive oil
• 3 Whole dried hot red chiles
• 5 Garlic cloves, peeled and -minced
• 1 lg Onion, peeled and minced
• 1 t Whole black peppercorns
• 1 Two-inch cinnamon stick
• 2 Bay leaves
• 4 ts Tomato paste
• 2 md Potatoes
• 1/2 lg Red bell pepper
• 8 Whole stuffed green olives

Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.

                                                                    Directions

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.

Ukoy

Ukoy

Ingredients

• 1 cup flour

• 1 egg

• 1 clove garlic minced

• 1 tsp. salt

• 2 cups mung bean (mungo) sprouts

• 1 tsp. baking powder

• 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)

• 2 green onions

• 12 shrimp

Directions

Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic. 

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Siomai

Siomai

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:
Ingredients

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
Directions

Mix all the ingredients for the filling in a bowl. 
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil. 
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.
Siomai Wrapper

Ingredients

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Directions

Beat egg and mix with flour till free of lumps. 
Bring water, cooking oil and salt to a boil, then pour in flour. 
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.
The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. 
From: http://karen.mychronicles.net/wp-trackback.php/6 

Adobo

Adobo
   It's Mexican origin, but Filipino found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.This cooking style can be applied to different meats or even seafoods.
Pork adobo ingredients

•  1lb pork loin-cut into chunks
• 1 head garlic
• 1/4 c soy sauce
• 1 t Black pepper, freshly ground
• 1/2 c White vinegar 
• 1 tvegetable oil

baboy (pork adobo)
1. Place the pork in a medium-size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours.
2. *(see note below) cook slowly in the same pot until the pork is tender (about 30 minutes).
                                                                         3. Transfer pieces of garlic to a seperate pan and fry in hot                             oil until brown.
4. Add the pork pieces to the garlic and the fry until brown.
5. Drain.
6. Add the broth to the fried pork and garlic and simmer for 10 minutes.
7. * note (i usually brown the pork before i add it to the soy sauce mixture in order to render more of the fat out.
8. mark soennichsen.

Lechon

 Lechon

The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.In Cebu, the stomach of the pig is stuffed with star anise,               pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce. In Manila, get your piggy from Elar's Lechon, while in Cebu, the best is CnT Lechon.

Sisig

Sisig

Nothing goes to waste in the Filipino kitchen. In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.
The crunchy and chewy texture of this appetizer is a perfect match for an cold beer. Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies. 
Credit goes to Aling Lucing who invented this dish at a humble stall along the train railways in Angeles City, Pampanga. While Sisig can be found in many restaurants, try the original version at              Aling Lucing Sisig.

Crispy pata

Crispy pata

Not for the easily spooked, this pork knuckle is simmered, drained and deep fried until crisp. The meat is tender and juicy inside, with a crisp, crackling exterior.

Served with vinegar, soy sauce and chili. If you have a craving for this at any time, Aristocrat is open 24 hours.

Aristocrat, 432 San Andres St., corner Roxas Blvd., Malate Manila; + 63 2 524 7671; www.aristocrat.com.ph