Caldereta

Kalderetang Tuna

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Ingredients:
350 grams firm tuna, slice into cubed
2 cup tomato sauce
1/4 cup water
1 red bell pepper, diced
1 potato, cut into cubed
1 small carrot, cut into cubed
2 bay leaves
3 cloves garlic, minced
1 onion, chopped
1 teaspoon liver spread
salt and pepper to taste
3 tablespoons vegetable oil

Procedures:
Part 1
1. Season tuna with salt and pepper, toss to combined.

Part 2
1. In a pan, heat oil then fry tuna until brown. Remove and set aside.
2. In a same pan, saute garlic and onions. Put back tuna then gently stir.
3. Add bay leaves, water and tomato sauce then bring to boil.
4. Add carrots, potatoes, bell pepper and liver spread.
5. Adjust seasoning according to taste then simmer until the sauce thickens.
6. Transfer to serving plate and serve with steamed rice.

Kalderetang Pata ng Baboy

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Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(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 pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Fish Fillet Caldereta

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Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
1/2 cup pineapple, chunks or tidbits
1 large carrot, sliced
1 green bell pepper, diced
40 grams liver spread
1 & 1/2 cups soda(7-up or soda)
2 hot chili(labuyo), chopped(optional)
2 tablespoons vegetable oil
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Dredge fish fillet into flour mixture then shake off to remove excess flour.
3. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
4. Deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add tomato sauce, soda and bay leaves then bring to boil.
3. Add carrots then simmer until tender.
4. Add fish fillet, pineapple, bell pepper, liver spread and chili then simmer for 3 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Bakareta

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 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 soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Kalderetang Baka

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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.

Kalderetang Kambing

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Filipino Style Recipe: Kalderetang Kambing is another tomato-based dish and commonly serve in special occasion. Normally the goat meat marinated in vinegar to lessen the unwanted odor. Boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread to make the sauce thicker. This is another mouth-watering dish and one of my favorite.

Ingredients:
500 grams goat meat, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

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

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
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. Transfer to serving plate and serve with steamed rice.

Ground Pork and Chicken Caldereta

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Filipino Style Recipe: Ground Pork and Chicken Caldereta or Kalderetang Giniling na Baboy at Manok is another variety of Filipino tomato-based caldereta. Normally ground pork and chicken fillet cooked in tomato sauce, bell pepper, liver spread, carrots and potatoes. This is another mouth-watering dish.

Ingredients:
300 grams ground pork
200 grams chicken fillet, cut into small pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(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 chicken, continue sauteing until color turns to light brown.
3. Add ground pork then saute for 3 minutes.
4. Add liver spread, tomato sauce, bay leaves and water then simmer for 5 minutes or until meat is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 3 minutes.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Pork Pata Caldereta

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Filipino Style Recipe: Pork Pata Caldereta or Kalderetang pata ng baboy is another variety of Filipino tomato-based caldereta. Normally the pork leg boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Ingredients:
3/4 kilo pork leg (pata), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(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 pork leg, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until pork is tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Pork Caldereta

vangiz 4 Comments

Filipino style recipe: pork caldereta or kalderetang baboy is another tomato-based dish and commonly served by Filipinos. This is similar to beef caldereta and chicken caldereta. Normally the pork boiled until tender, then cooked in tomato sauce, bell pepper, carrots and potatoes. Some may add liver spread and cheese to make the sauce creamy. This is another mouth-watering dish and one of my favorite.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(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 pork, continue sauteing until color turns to brown.
3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary.
4. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Add cheese and simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Chicken Caldereta

vangiz 3 Comments

Filipino Style Recipe: chicken caldereta or kalderetang manok is another chicken dish that commonly served by Filipinos. This is similar to beef caldereta and chicken afritada. It is basically chicken marinated and sauteed, then cooked with tomato sauce, bell pepper and potatoes. Some may add liver spread to make the sauce creamy. This is a mouth-watering dish that my family loves so much.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 20-30 minutes
Good for 3-4 persons

Ingredients:
3/4 kilo chicken, cut into serving pieces
1/4 cup vinegar or pineapple juice
1/4 cup soy sauce
2 cloves garlic, minced
1 onion, chopped
500 grams tomato sauce
1 small can liver spread
2 medium-sized potatoes, cut into cubed
2 pieces red and green bell pepper, cut into cubed
1/2 cup cheddar cheese, grated or cubed
cooking oil
salt and pepper to taste

1 medium-sized carrot, cut into cubed(optional)
2 pieces red chili(siling labuyo), chopped(optional)
2 pieces bay leaf(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in soy sauce, vinegar, salt and pepper for 30 minutes.
2. In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onions until translucent.
2. Add chicken and continue sauteing until light brown.
3. Pour marinade, tomato sauce and water then simmer for 3 minutes.
4. Add liver spread, potatoes, carrots, chili and bell pepper then cook for 2 minutes.
5. Adjust seasoning according to taste then add grated cheese. Mix until cheese has melted.
6. Remove from heat then serve hot with steamed rice.

Notes:
1. You may also include hot dogs cut diagonally and green peas if you prefer.