Special Filipino Delicacies Recipes
| Embutido (A home-made sausage) |
# 1 kilo ground pork
# 2 cups diced ham
# ? cup grated carrots
# 1 cup pickle relish
# ? cup raisins
# ? cup green bell pepper (minced)
# ? cup red bell pepper (minced)
# 6 whole eggs
# 1 cup grated cheddar cheese
# Pinch of salt & pepper
# In a mixing bowl, mix all ingredients well.
# Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
# Steam or bake in oven until firm cooked.
# Let cool and refrigerate.
# Serve chilled and sliced.
| Kalderetang Kambing (Goat Kaldereta) |
# 1 kilo goat's meat (cut into chunk cubes)
# Pinch of salt & pepper
# 1 cup vinegar
# 1 big head of garlic (minced)
# ? cup oil
# 1 small head of garlic (minced)
# 3 onions (minced)
# 12 pieces red tomatoes (diced)
# 5 tablespoons tomato paste
# 6 pieces hot chili pepper (minced)
# 8 cups stock
# ? kilo beef liver (minced)
# ? teaspoon Spanish paprika
# 2 red bell pepper (quartered)
# 2 green bell pepper (quartered)
# ? cup pitted green olives
# ? cup cooked chickpeas
# 1 cup grated cheese
# In a bowl, marinate meat in salt & pepper, vinegar and garlic for 2- 4 hours.
# In a casserole, brown meat and set aside.
# Saut? garlic, onion, tomatoes, and add in tomato paste, stir.
# Add in hot chili pepper and stock.
# Add in browned meat and bring to a boil.
# Allow simmering until meat is cooked and tender.
# Add in minced liver and Spanish paprika.
# Add in bell peppers, olives, chickpeas and grated cheese.
# Serve hot.
| Kare kare |
* 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
* 2 oxtail
* 2 pig hocks
* 7 cups water
* Pinch salt & pepper
* 1/2 cup oil
* 4 tablespoons atsuete oil
* 2 heads garlic (minced)
* 2 medium sized onions (diced)
* 1/2 cup bagoong alamang
* 3 cup ground nuts or 4 cups of peanut butter
* 1/4 cup ground toasted rice
* 5 pieces eggplant (sliced into rings)
* 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
* 1 bundle sitaw (string beans) cut to 2" long
1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
2. Take out the meat, set aside, keep stock for later.
3. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
5. Simmer until all flavors are incorporated, then add the vegetables.
6. Make sure vegetables is well cooked and not soggy.
7. Serve hot with bagoong with calamansi and chili pepper.
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20