Kung sa pagkain nga lang naman ang usapan, sasabihin ko
mahilig ako jan. ako yung tipong pag nagustuhan ko ang luto ay gusto ko
subukan. Kung sa pagkain man din, ako yung walang kinikilingan. Sigurado akin
iyan titikman at hindi hihindian. Sabi nga kasi magpasalamat at sa araw araw ay
may nakahain sa lamesa. Marami nga kasi ang nagugutom at di makakain ng tama sa
oras. Isang biyaya na lagi nakakain ang gustong kainin at lagi may pambili
nito. Naalala ko pa nung mga panahon talagang tagaluto pa ko dun sa bahay ng
tyuhin ko. Dun kasi ako natira habang nag aaral ng kolehiyo. Ang paborito
nilang luto sinigang na isda o kaya naman ay pangat. Minsan din yung paborito
ko na ulam ginisang munggo. Wow nakakamiss tuloy ang munggo. Iyong tipong sahog
ay chinicharon na baboy na may halong dahon ng ampalaya. Hay. Minsan nga
kinukuha nalang ang luto sa patsam (in short ng patsamba). Basta humahawig ang
hitsura at lasa pwede na. lagi nalang nasasabi walang masamang luto sa gutom na
tao (wow parang pelikua walang matigas na tinapay sa mainit na kape). At kung
talagang masarap na luto at me matira pa tinitira iyan sa meryenda. Di pa
makuntento pinapangat (pangatlong init) sa sunod na kainan.
Ginisang Monggo
Ingredients
1 pack Mung bean (about 3/4 lb)
1 tbsp garlic
½ lb pork, thinly sliced
1 cup spinach
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
5 to 8 pcs medium sized shrimp (optional)
2 tbsp fish sauce
24 ounces water
1 pc beef cube (for flavoring)
½ cup crushed pork rind (chicharon)
Salt and pepper
Cooking Procedure
In a pan, put-in the water and bring to a boil
Put-in the beef cube and Mung bean and simmer until the Mung Bean is soft enough (about 35 to 50 minutes)
On a separate pan, sauté the garlic,onion, and tomato
Add the pork and simmer for 5 mins
Put-in the fish sauce and simmer for 10 mins or until the meat is tender
Note* If necessary, you may add water to help make the meat tender but make sure to add more time to simmer
Add the shrimp
Pour the cooked Mung beans and simmer for 10 minutes
Add the spinach and pork rinds (chicharon)
Add salt and pepper to taste
Serve hot. Share and Enjoy!
Beef Kaldereta
Ingredients:
1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
Kaldereta Cooking Instructions:
In a casserole, saut?©: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice
Cooking Tips:
Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Read more: http://www.pinoyrecipe.net/kalderetang-baka-recipe-beef-kaldereta/#ixzz1xYVYvbEX
Sinigang Na Pata ng Baboy (sour pork hocks)
Ingredients: serves 4-6
1 kl pork hocks chopped in serving pieces
1.5 liter water
1 pc medium onions (quartered)
2 pcs medium tomatoes
1 pack sinigang sa gabi mix (for a liter soup)
8-10 pcs string beans (slice to approx 2 inches)
a bunch of kangkong (or bok choy optional)
1 pc of eggplant (sliced)
6 pcs ocras
100 gm of radish (slice)
100 gms of gabi
salt to taste
* please slice vegetables evenly
Procedures:
in a large sauce pan, boil pork hock and onions in a liter of water for 30 minutes or until pork is half tender
add in vegetables in and seasoned with salt and sinigang mix. serve hot…
