Kalderetang Baka


Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add tomato sauce,liver spread and bay leaves, simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Add cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Baby Back Ribs

We know that baby back ribs could be really expensive in the restaurants. If you have the time, why not make you own? It would cost you less and it is really not hard to do.

Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight.
3. Preheat oven at 300 degrees Fahrenheit then bake ribs with the foil still on for 1 hour.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with mashed potatoes and gravy.

Meaty Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground beef
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
500 grams spaghetti sauce
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons butter
1 beef bouillon cube
2 tablespoons sugar
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Add cooking oil to prevents the pasta from sticking together.

Part 2
1. In a large sauce pan, melt butter and saute garlic and onion.
2. Add ground beef and cook until brown.
3. Add hot dogs, spaghetti sauce, beef bouillon cube, ketchup, and water.
4. Simmer for 20 minutes. Stir occasionally.
5. Add evaporated milk then season with sugar, salt and pepper according to taste. Stir and simmer a few more minutes.
6. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Enjoy!

Upo Con Carne


Ingredients:
1 medium-sized Upo(White Squash), sliced into small pieces
1 can (medium-sized) spicy corned beef
5 cloves garlic, minced
1 white onion, diced
2 tomatoes, chopped
2 tablespoon vegetable oil
1/4 cup water
fish sauce, salt and pepper to taste

Procedures:
1. In a casserole, heat oil then saute garlic, onions and tomatoes over low heat.
2. Add corned beef and water then stir cook for a minute.
3. Add upo then cover and simmer for 5 minutes or until cooked.
4. Season with fish sauce, salt and pepper according to taste.
5. Serve with steamed rice.

Kare Udon

Filipino Style Recipe: Kare Udon is a popular curry soup dish inspired by Indian and Japanese cuisine. Generally the soup is made of udon noodles with thick curry flavoured broth.

Ingredients:
1 pack udon noodles
3 cups vegetable broth
250 grams beef tenderloin, cut into serving pieces
2 tablespoons oil
1 white onions, sliced
1 carrot, sliced
3 black fungus mushrooms(tengang daga), chopped
1/2 Chinese cabbage (baguio pechay), cut into pieces
2 cubes curry roux
1 teaspoon curry powder
1 hard-boiled egg, halves
1 stalk onion leeks, chopped

Procedures:
Part 1.
1. Cook noodles according to package instruction. Set aside.

Part 2
1. In a pot, heat oil then stir fry beef until brown all sides. Set aside.
2. Saute onion, mushroom, carrot and curry powder. Pour a cup of vegetable soup then cover and simmer for 5 minutes or until the vegetables are tender.
3. Add curry roux and beef then stir cook until then meat is tender and the sauce thickens.
4. Add the rest of vegetable, broth and curry mixture. Simmer for a few minutes.
5. Prepare cooked udon noodles in a bowl then pour the curry soup.
6. Add hard boiled egg then garnish with green onions. Serve.

Watermelon Salad

Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Beef Asado


Ingredients:
1/2 kilo beef sirloin, cut into thin slices
1/4 cup soy sauce
2 pieces star anise
2 bay leaf
1/2 tablespoons peppercorns
2 tablespoons brown sugar
4 cloves garlic, minced
1 onion, chopped
1 cup pineapple juice
1 red bell pepper, cut into thin slices
1 potato, cut into cubes
1/4 teaspoon cornstarch (dissolved in 4 tablespoons water)
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a large bowl, combine all the ingredients then mix well.
2. Marinate beef for an hour and set aside.

Part 2
1. In a pan, heat oil then fry potato until light brown. Drain and set aside.
2. In a same pan, fry bell pepper until soft. Drain and set aside.

Part 3
1. In a same pan, put marinated beef along with the marinade.
2. Bring to boil and simmer for about 40 minutes until meat is tender. Add more pineapple juice if needed.
3. Add potato and bell pepper then adjust seasoning according to taste.
4. Add dissolved cornstarch then simmer until thickens.
5. Transfer to serving plate and top with the thick sauce.
6. Serve and enjoy!

Corned Beef Sandwich

Ingredients:
4 buns, slice in half
200 grams corned beef
1 white onion, chopped
4 cheese slices
lettuce
salt and pepper to taste
1 tablespoon vegetable oil

Procedures:
Part 1
1. In a pan, heat oil then saute onion until translucent.
2. Add corned beef then stir cook for 3-5 minutes. Adjust seasoning according to taste. Set aside.

Part 2
1. In a slice bun, arrange lettuce then add a slice of cheese.
2. Add 2-3 tablespoons of sauteed corned beef then place another slice bun on top.
3. Serve immediately with hot sauce.

Baked Stuffed Squid

Ingredients:
3-4 pieces medium-sized squid, cleaned
2-3 cups cooked rice
2 tablespoons chopped parsley
300 grams beef sirloin, slice thinly into small pieces
1 white onion, chopped
1 green bell pepper, cut into small cubes
1/2 cup tomato puree
2 tablespoons lemon juice
2 tablespoons vegetable oil
salt and pepper to taste

Marinade:
4 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 teaspoon cumin
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon ground pepper

Procedures:
Part 1
1. In a bowl, marinate beef for 30 minutes. Set aside.

Part 2
1.In a pan, heat oil then stir cook beef over high heat for 3 minutes.
2. Add cooked rice and parsley then mix until well blended.
3. Season with salt and pepper according to taste. Let it cool.

Part 3
1. In a separate pan, heat oil then saute onion, bell pepper and tomato puree for 3 minutes. Set aside.

Part 4
1. Stuff squid with rice mixture then insert the head. Close opening with toothpick.
2. In a baking pan, place squid in a single layer then pour over the sauteed tomato puree. Cover with aluminum foil.

Part 5
1. Bake in a preheated oven over 350 degrees Fahrenheit for 20 minutes.
2. Remove foil then bake uncovered for another 30 minutes or until tender.
3. Transfer into serving plate then cut into rings.

Stir Fry Beef and Mushroom with Asian Sauce

Ingredients:
500 grams beef sirloin, slice thinly into serving pieces
1 cup sliced mushroom
15 pieces snow peas
1 onion, chopped
salt to taste
3/4 tablespoon cornstarch, dissolved in 4 tablespoons water

Asian Sauce:
1/4 cup soy sauce
1 thumb-sized ginger, grated
3 cloves garlic, minced
1/2 teaspoon ground pepper

Procedures:
1.In a pan, heat oil and beef then stir fry over high heat for 3 minutes or until light brown.
2. Add onion and mushroom then cook until beef is almost tender.
3. Add snow peas and Asian sauce then stir cook for a minute.
4. Add beef broth then simmer for another minute. Season according to taste.
5. Add dissolved cornstarch then cook the sauce thickens.
6. Transfer to serving plate then serve immediately with steamed rice.