How to Cook Pork Ribs Kaldereta

How to Cook Pork Ribs Kaldereta
pork ribs kaldereta cooking procedure
Kaldereta is a Filipino dish served as dish viand during lunch or dinner. Kaldereta can be pork kaldereta, beef kaldereta, chicken kaldereta and fish kaldereta combined with peanut butter and different spices. But my favorite among the four is pork kaldereta especially pork ribs kaldereta. In all occasions in the Philippines like barrio fiesta, Christmas, Birthdays, Baptismal and simple family gatherings, kaldereta is always present at the buffet table. What's so special about kaldereta is it's extra-ordinary delicious taste which is a combination of sweetness from peanut butter and spicy taste from its flavors. My family love this recipe so much that's why it's one of my special recipe during Sunday when every family member is present at home.

INGREDIENTS

  • 1/2 kg pork spare rib, cut into serving pieces
  • 1 big  potato, cut into cubes
  • 1 big carrot, cut into cubes
  • 1 pc red bell pepper, cut into cubes
  • 1 small can of garbanzos
  • 2 tbsp. raisins
  • 3 pcs red bell pepper,cut into strips
  • 1 medium sized onion, sliced
  • 5 cloves of garlic, minced
  • 1 cups of  tomato sauce
  • 1 cup banana catsup
  • 1cup of peanut butter
  • 1 can Reno liver spread (Small)
  • ¼ cup cheddar cheese, shredded
  • 1/4 cup soy sauce
  • Salt and pepper to taste
  • 1 cup water

PROCEDURE

  • In a mixing bowl, mix pork ribs with pepper, catsup, tomato sauce,salt, peanut butter, liver spread and cheese then marinate for at least 30 minutes. Set aside.
  • On a pan, saute garlic and onion
  • On a pan, saute garlic, onion
  • Add the marinated pork ribs. Cover and cook on a medium heat for 30 minutes. Stir every once in a while to prevent sticking.
  • Add potatoes, carrots, garbanzos, red bell pepper, raisins on top then cover and let it boil for another 30 minutes over a medium heat.
  • Stir to prevent sticking then cook until the pork is tender.
  • Season to taste.
  • Remove from heat
  • Serve with rice
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How to Make Maja Blanca

How to Make Maja Blanca
maja blanca cooking procedure
Maja Blanca is a Spanish term for "white delicacy". It's a type of Filipino dessert made of flour and coconut often flavored with corn kernels or maiz in Spanish and mais in Tagalog. Maja Blanca is usually served in most occasions in the Philippines especially Barrio Fiesta, Birthdays and other gatherings. Maja Blanca is of course white in color, creamy and has a sweet delicious taste that makes this food best as dessert but can also be served during snack.. There are other varieties of maja blanca like squash maja and buko maja.

Ingredients in Making Maja Blanca con mais:

  • 4 liters of coconut milk
  • 500 grams of white sugar
  • 800 grams of corn kernels
  • 2 cans of Alaska condensed milk (big approx.150ml each)
  • 2 cans of Alaska evaporated milk(big)
  • 400 grams of corn starch
  • 2 cups coconut milk (for latik)

How to make Latik:

  • On a pan, slowly cook 2 cups of coconut milk in a medium heat with continuous stirring.
  • Cook until it becomes golden brown or when oil comes out. Cooking usually takes 20-30 minutes.
  • Do not overcook if you don't want a bitter taste.
  • Set aside.

Procedure In Making Maja Blanca:

  • On a deep, wide pan, add 3 liters of coconut milk, white sugar, condensed milk, evaporated milk, corn kernels.Stir mixture and bring to a boil
  • Prepare the thickener by mixing the corn starch and 1 liters of coconut milk together
  • Bring to boil for at least 2 minutes.
  • Continue stirring in one direction to prevent bubbles.Stir until all ingredients evenly mixed together.
  • Transfer to a serving tray.
  • Shake the mixture slightly to flatten or you can use knife or spatula do it.
  • Let it cool until maja becomes slightly hard or completely becomes solid.
  • Cut into squares approx. 3x3 inches or as desired.
  • Add Latik on top: 
  • Refrigerate for best texture
  •  Serve and enjoy

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How to prepare Buko Salad

How to prepare Buko Salad
how to make buko salad
New Year and Christmas celebration is not complete without a yummy buko salad on the table. No one will refuse to eat this super delicious dessert. My kids love buko salad so much so I always make sure to prepare this food a day before the occassion. Buko salad is better to eat a day after you made it. The sweetness and creaminess becomes more effective when it stays for hours in the freezer. What's good in eating buko salad is the benefits we can get from its ingredients especially milk and fruit. But diabetic should take it with cautions for it has a higher sugar content. But you can let your craving even once a year but make sure to take necessary steps after to make that you'll maintain your sugar level. 

Ingredients in Making Buko Salad:

8 cups shredded young coconut
1 cup of kaong (palm fruit) sweetened and cooked.
1 cup nata de coco (coconut gel) sweetened and cooked
1 can pineapple chunks
1 big can of fruit cocktail
1 block cheese, cut into small cube pieces
1cups raisins
2 cans corn kernels, drained
3 condensed milk
2 all purpose cream

Procedure:

In a mixing bowl mix all ingredients.
Stir to distribute sweetness and creaminess of milk and all purpose cream.
Place in a freezer for at least an hour
Place in a serving bowl
Serve as dessert
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Sinigang na Sugpo cooking procedure

Sinigang na Sugpo cooking procedure
sinigang na sugpo cooking procedure

Sugpo is a species of shrimp. It looks exactly like shrimp except it is pretty big compared to ordinary shrimp.Sugpo is very delicious and very nutritious sea-food. In 5-star restaurants in the Philippines, sugpo is usually categorized as specialty and one of the most expensive food. The best way to cook sugpo is to make it a Sinigang na sugpo (stew). Sinigang is a Filipino stew which is flavored with tamarind extract or tamarind powder like Knorr sinigang mix and mixed with vegetables. Cooking Sinigang na Sugpo is like cooking other sinigang variety like fish sinigang or pork sinigang.

Ingredients in making Sinigang na Sugpo:

  • 1/2 kg Sugpo
  • 1 sliced onion, regular size
  • 2 pcs. sliced tomato
  • 5 pcs. okra
  • 10 pcs. sitaw (string beans) cut to strips
  • 5 kangkong leaves
  • 1 pc. sliced labanos (radish)
  • 1 tsp. salt
  • msg (optional)
  • 3 cups of water
  • 1 tbsp. of tamarind powder or 1/2 cup of fresh tamarind extract.

Procedure in cooking Sinigang na Sugpo:

  • In a casserole, heat oil and saute onion and tomato
  • Add sugpo and cook for at least 5 minutes or until it becomes orange.
  • Add Okra, sitaw and labanos on top then cover for 5 minutes. The natural juice of sugpo and vegetables will come out. It will make the sinigang very tasty.
  • Add 3 cups of water then let it boil for 5 minutes.
  • Add kangkong leaves and tamarind flavor.
  • Season to taste.Cover.
  • Boil for another 5 minutes then remove from heat.
  • Serve hot with rice

Sinigang na Sugpo is best served during lunch.




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How to Make Pork Kare-kare

How to Make Pork Kare-kare
<img src="kare-kare.gif" alt="kare-kare cooking procedure " />

When talking about cooking a complete meal for my family, I always thought of a recipe mixed with pork, sea foods and vegetables. There is one recipe that perfectly match wit this description: Kare-Kare. Kare-kare is a Filipino stew flavored with peanut with bagoong or alamang on the side. You're going to love this recipe because of it's unique delicious taste and the health benefits that you can can from its ingredients especially pork,vegetables, bagoong and peanut.

Ingredients:
  • 1 kg.Pork ribs
  • 5 cloves minced garlic
  • 1 chopped big onion
  • 1 tsp. ground black pepper
  • atsuete for coloring or you can use an artificial orange food coloring add just a pinch of it.
  • Bagoong (shrimp bagoong which also known as alamang)
  • Puso ng Saging (Banana Heart) quartered.
  • Eggplant(quartered)
  • String Beans atleast 10 pieces
  • 1 cup Peanut Butter
  • msg (optional)
  • 250 ml water for boiling the pork
  • 1 cup of water to be added to the sauce
Procedures:
  • In a casserole, boil pork ribs in a medium heatm  for an hour or until the pork is tender. Drain and set aside..
  • Saute the Bagoong with garlic and onions then set aside.
  • After cooking Bagoong. Prepare the ingredients.Wash your vegetables before cooking to ensure proper hygiene.
  • On a deep pan,, saute garlic and onions, add atsuete or food coloring.
  • add a little alamang
  • put the pork and let it boil for 5mins.
  • add the banana heart. Let it boil and put next the eggplant and string beans.
  • cook the vegetables for a few minutes then put the peanut butter.
  • Add seasoning.
  • Serve hot with rice. Don't forget the alamang as the side dish because it will be the one to complete your delicious kare-kare.
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Recipe for Christmas and New Year's Eve

Recipe for Christmas and New Year's Eve
Year end is always exciting! It lets me eat Whatever food I want. It's the only time that I let myself free from worrying about my diet, I just do the necessary work-out after the week long celebration. During Christmas Eve and New Year's Eve, I always make sure to cook everything that my family love and have been craving for the whole year. For health reasons, I just cook these foods only once a year, and also to make the year-end special and memorable also to make them feel the special day. In the Philippines, Christmas and New Year celebration is always bongga, meaning engrande or very special and expensive when it comes to food preparations. Year-end in the Philippines is always special, during Christmas eve, a typical family usually prepares gifts or small present to their friends and loved-ones.Some give money and some prepare delicious food as presents. This is how food recipe is very important during these seasons.

 My List of Food Recipe for Christmas and New Year:

Halaya is a type of dessert that similar to jelly and is popular in the Philippines. It is made of purple taro or ube mixed with sugar and milk. It is often seen at banquets and occasions in the Philippines especially Christmas and barrio Fiesta. It's pretty hard to prepare halaya because it is slowly cooked gently over low heat while mixing strenuously to achieve the finest texture of purple taro or ube. In stores along the highways especially in parts of Los BaƱos and Calamba Laguna you'll often find this type of food, tourists most favorite favorite food present because of its very delicious taste. Halaya is often served as dessert.


Lecheflan is a creamy, sweet custard cooked by steaming. It is usually served as dessert in most occasions in the Philippines. For me, it is the best dessert that i could serve because of its extra-ordinary taste that my kids love so much. This is why I make sure to make lecheflan at least once a month to serve a delicious dessert for my family to show my love for them. Though lecheflan is not a healthy food, I still want to follow my family's craving for it. I just make sure that it won't be very often since it has a very high sugar content which is not good for our health and can lead to diabetes.


 Puto is a filipino term for steamed cake. It is usually made of flour or glutinous rice. Puto made of flour is more fluffy than puto made of rice but both are spongy or soft like American muffin. There are various kinds of puto in the Philippines, some are: puto kutsinta, puto alsa,puto bumbong,puto maya and more. Puto can be eaten plain or with flavors like cheese butter or grated fresh coconut.Puto is usually served in the morning or in filipino's merienda time or meal in between lunch and dinner.




There are two kinds of spaghetti recipe, one is the Italian style and the other one is the Filipino style which is  loved by  of course by most filipinos. An occasion will never be complete without this sweet and spicy pinoy style spaghetti.


 




Biko is one of my most favorite kakanin.  It is  a Filipino rice cake made from glutinous  rice (locally known as malagkit), coconut milk, and  sugar.In Laguna, it is commonly known as sinukmani. Biko is a variety of  kakanin (derived from the word “kanin” which means rice) and is often served as dessert or mid-afternoon snack. Biko is very common in all occasions celebrated in the Philippines.



Macaroni is a variety of dry pasta that usually cut in short or elbow like shape. Macaroni salad is a pasta recipe that is usually prepared with mayonnaise,chicken and onion with other vegetables and spices. Some people call it chicken salad if the amount of chicken is more than the amount of pasta. It is usually served cold as dessert in gatherings and parties.



Carbonara is an Italian pasta recipe filled with creamy sauce topped with ham,cheese,tuna and mushroom.
I've been a fan of this Italian dish ever since the first time i tasted it. Before I just knew a classic Pinoy style spaghetti but when I tasted carbonara, I was so in-love by it. Creamy, tasty, and very delicious.




New Year and Christmas celebration is not complete without a yummy buko salad on the table. No one will refuse to eat this super delicious dessert. My kids love buko salad so much so I always make sure to prepare this food a day before the occassion. Buko salad is better to eat a day after you made it. The sweetness and creaminess becomes more effective when it stays for hours in the refrigerator. What's good in eating buko salad is the benefits we can get from its ingredients especially milk and fruit. But diabetic should take it with cautions for it has a higher sugar content. But you can let your craving even once a year but make sure to take necessary steps after to make that you'll maintain your sugar level.

Maja Blanca


Pork Kare-kare
 Lumpiang Sariwa is a Filipino dish also known as "fresh spring rolls". It is made of vegetables rolled in wrapper made of egg and flour plus minced garlic and ground peanut on top.








Maja Blanca is flour cake flavored with milk and corn kernels with cheese on top.








Kare-Kare is a Filipino stew flavored with peanut with bagoong or alamang on the side









Ref ca
 Graham or Refrigerator cake. Enjoy sweet and creamy cake without the use of oven.
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Butsi butsi (butse) and Pilipit cooking procedure

Butsi butsi (butse) and Pilipit cooking procedure
<img src="butse.gif" alt="butse and pilipit cooking procedure " />

Butsi-butsi o butse is a Filipino glutinous rice (sticky rice or malagkit) recipe. It is enhanced with sweetened munggo or mung bean and crushed cassava. Butse is the most loved snack of Filipinos and sorted as kakanin

Butse and Pilipit are, no doubt readied with the same technique, they just contrast from flavor: Butse has munggo and cassava stuffed inside while, Pilipit is a spiral shaped dough topped with with sweet crunchy caramel. 

In some regions in the Philippines, these type of food is being peddled on the streets, it's very yummy and affordable.

Ingredients in Making Butse:
  • 1 kg. finely ground glutinous rice dough
  •  2 cups Sugar
  • orange food color
  • 3 cups water
  • 2 cups mashed/cooked green munggo
  • 2 cups mashed cassava
  • Cooking Oil for deep frying
Procedure In Making Butse:

Filling:
  • Boil munggo and cassava separately
  • When cooked, smashed cassava and munggo then add sugar
  • Mix cassava and Munggo
 Cooking:
  • Add a small amount of orange food color on rice dough.
  • Make a small ball shaped rice dough.
  • Dent the center of a ball using your thumb and scoop a half teaspoon of green munggo and cassava mixture.
  • Seal the ball completely. Make sure that no filling will come out as you fry the dough.
  • On a deep pan, heat up the oil and deep fry the dough.
  • Cook for at least 10 minutes or until it becomes strong orange.
  • Remove from heat and cool down then serve for snack. 
Ingredients in making Pilipit:
  • 1 kg. glutinous rice dough
  • 2 cups brown sugar
  • a pinch of orange food color
  • 1 cup coconut milk
How to Cook  Pilipit:
  • Add color on rice dough.
  • Make a spiral shaped rice dough. A size that a palm can hold.
  • On a deep pan, heat oil and deep fry spiral rice doughs.
  • When strong orange achieved, removed from heat.
Preparing the Caramel:
  • On a pan, mix coconut milk and sugar.
  • cook until it caramelizes with continuous stirring.
  • When it becomes thick and sticky
  • Add caramel on top and let it cool.
  • Serve as snack.

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How to Cook Ube Halaya

How to Cook Ube Halaya
<img src="halaya.gif" alt="halaya cooking procedure " />


Halaya is a type of dessert that similar to jelly and is popular in the Philippines. It is made of purple taro or ube mixed with sugar and milk. It was often seen at banquets and occasions in the Philippines especially Christmas and barrio Fiesta. It's pretty hard to prepare halaya because it is slowly cooked gently over low heat while mixing strenuously to achieve the finest texture of purple taro or ube. In stores along the highways especially in parts of Los BaƱos and Calamba Laguna you'll often find this type of  food,  tourists most favorite favorite food present because of its very delicious taste

Ingredients in Making Ube Halaya:
  • .2 kg. grated and boiled Ube
  • 4 cans big Alaska condensed milk
  •  5 big cans of Alaska evaporated milk
  •  1 cup of white sugar (optional: if you want to make it sweeter)
  • butter for greasing the top of halaya
 Procedure in making Ube Halaya:
  • On a thick pan (most preferably talyase), mix all ingredients except butter.
  • Cook over medium heat and stir continuously to prevent sticking and achieve even texture.
  • Wait until it becomes thick. It usually takes 30-45 minutes.
  • Put in a molder.
  •  spread butter on top
  • Let it cool then refrigerate
  • Serve cold as dessert. 
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How to Make Bananaque (bananacue)

How to Make Bananaque (bananacue)
bananacue cooking procedure

Banana-cue or bananaque is a Filipino food which is usually found on the street in the Philippines. It is a sweet banana (saba) deep fried in sugar and oil. Banana-cue is usually pierced in barbecue stick (bamboo stick) and being served during snack or merienda in filipino term. It is a very affordable snack that every middle staged filipino could enjoy.

Banana-cue is somewhat similar to turon, the only difference is the preparation, turon is rolled in sugar and wrapped in lumpia wrapper while banana-cue is pierced in barbecue stick but both are deep fried and so yummy. Banana has so many health benefits. According to  studies, eating banana regularly will reduce the risk of death by stroke as much as 40%. Some research tells that saba contains higher vitamins and minerals than any other type of banana.

Banana has a very high potassium content so it is doctor's no.1 recommended for patients with low potassium.  Vitamins and minerals are abundant in the banana, offering 123 I.U. of vitamin A for the large size. A full range of B vitamins are present with .07 mg of Thiamine, .15 mg of Riboflavin, .82 mg Niacin, .88 mg vitamin B6, and 29 mcg of Folic Acid. There are even 13.8 mg of vitamin C. On the mineral scale Calcium counts in at 9.2 mg, Magnesium 44.1 mg, with trace amounts of iron and zinc. (research: sagrexfoods.com).

Ingredients in making Banana-cue:
  • 10 pcs. ripe saba
  • 2 tbsp. brown sugar
  • 200 ml cooking oil
  • barbecue stick (optional)
Procedure in Making Bananacue:
  •  Heat oil on a deep pan
  •  While heating, peel off the bananas
  • When the oil reached the boiling point, lower down the heat to medium.
  •  Add the peeled banana (saba)
  • Add sugar and stir constantly
  • When sugar caramelized, it means that banana is tender and ready to remove from heat.
  • The caramel will then become hard and crunchy when it cools down
  • Pierced with barbecue stick if desired. But for home-made barbecue, it is not necessary to use sticks for kid's safety.
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How to Make Pork Longganisa

How to Make Pork Longganisa
<img src="longganisa.gif" alt="pork longganisa recipe " />

Longganisa is a processed food either made of pork or chicken. It is usually packed in Pig's dried colon skin and flavored with different spices and preservatives that can last for weeks when refrigerated. It can also be prepared as skinless by packing with food plastic but removing the plastic is a bit messy when frying Longganisa is commonly cooked by frying, but some people make some different experimental cooking procedures. There are two types of longganisa: the classic longganisa with spices and unsweetened which commonly found in the province of  Nueva Ecija and the sweetened longganisa which is the most familiar kind for every Filipino. Longganisa is usually served during breakfast but it can also be a burger patty when flatten and added with burger ingredients like mayonnaise and lettuce.

Ingredients in Making Skinless Pork Longganisa:

  •  1 kg. of lean pork
  • 5 cloves of minced garlic
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 3 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tbsp anise seeds (optional)
  • 1/2 tsp iodized salt
 Procedure In Making Longganisa:
  • Mix all the ingredients thoroughly.
  • Try to taste a bit to check the salt.
  • Pack with dried pig colon or food plastic.
  • Tie up both ends with equal intervals depending on your desired size.
  •  Refrigerate
How to Cook Longganisa:
  • On a pan, heat a small amount of oil in on a medium heat.
  • Put the longganisa, lower down the heat.
  • slowly and gradually cook longganisa
  • Turn it upside down when it becomes brown.
  • cook until the other side becomes pale brown.
  • Serve with rice or make it as longganisa burger. 

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How to Make Leche flan

How to Make Leche flan
<img src="lecheflan.gif" alt="lecheflan cooking procedure" />

Lecheflan is a creamy, sweet custard cooked by steaming. It is usually served as dessert in most occasions in the Philippines. For me, it is the best dessert that i could serve because of its extra-ordinary taste that my kids love so much. This is why I make sure to make lecheflan at least once a month to serve a delicious dessert for my family to show my love for them. Though lecheflan is not a healthy food, I still want to follow my family's craving for it. I just make sure that it won't be very often since it has a very high sugar content which is not good for our health and can lead to diabetes.

Ingredients: 

  •  24 egg yolks 
  •  4 cans condensed milk (14 oz.) 
  •  10 cans small evaporated milk 
  •  For caramel syrup:
  • 1 1/2 cups fine white sugar 
  •  2 tablespoon vanilla 

 

Materials Needed:

  • Llanera

  • Steamer

  • Strainer

  • Mixer or Egg Beater

How to make the Caramelized Syrup :
  • In a stainless steel pan, dissolve 1 1/2 cups of sugar, add 1/2 cup water over minimum heat, let it boil and slightly stir to prevent sticking to pan, wait until it caramelize. when pale brown achieved, it means it's already cooked and achieved the right amount of sweetness.Do not over cook the syrup if you don't want a bitter taste. Pour the syrup in the llanera and make sure to coat all the parts of the pan to prevent the sticking.
How to make the Custard:
  • In a mixing bowl, mix all ingredients. Use a beater to mix thoroughly, be careful in mixing, make sure you don't produce any bubbles to achieve to finest texture.Remove any solids by using a strainer.
  • add syrup on top of the mixture.
  • Pour the mixture in the llanera and cover it with an aluminum foil, this is to prevent the moisture to come inside the llanera so it will not become watery.
  • Steam Cook for 40-45 minutes, or or you can use a knife or for to test by inserting to the center and if it comes out clean, it means it's already cooked.
  • Remove the llanera and let it cool at room temperature. Then refrigerate for several hours until it becomes cold to achieve the right texture.
  • Remove from llanera and serve as dessert.
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