Lutong Pinoy p 3 (Ginisang Monggo, Beef Caldereta at Sinigang na Pata)

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…