Sinampalukang Manok

Sinampalukang Manok

(Chicken in Soured Soup)

Is a sour dish, similar to sinigang na manok. Tamarind leaves are added

to get a extra strong flavor of this famous dish. Eggplants, stringbeans and

green long chilli (siling pangpaksiw) are the vegetables commonly used.

When its done take the chilli out and smashed it with fish sauce for seasoning.

Ingredients :

• 1 lbs cut-up chicken
• 1 bunch of string beans
• 1 cup tamarind leaves
• 2 medium size eggplants
• 1 green long chilli
• 2 medium tomatoes, quartered
• 1 onion, chopped
• Fish sauce and salt to taste
• 1 packet sinigang mix
• water

Directions :

• Heat the oil in a deep pan, brown the chicken. Remove and set aside.
• Reduce the oil, enough to saute the ginger, garlic, onion and tomato.
• Add the chicken and cook for 3 mins, then put enough water to cover the chicken. Bring to a boil and simmer for 25 minutes.
• Add tamarind leaves, eggplants, string beans, chilli and sinigang mix , simmer for 5 minutes or the vegetable are done.
• Season with fish sauce if needed then serve.

Cooking Tips :

1. For best result, use tamarind leaves with brind in a botlle.
2. Start putting a small amount of sinigang mix, to avoid the strong sour taste.
3. Smashed the chilli in fish sauce for seasoning.

Pichi pichi

Pichi Pichi

(Steamed Cassava topped with Coconut)

A traditional snack or desserts, presented at the southern part of the

Philippines. Wherein grated cassava, water, sugar mix together and steamed

 cooled, cut and rolled in grated coconut.

Ingredients :

• 2 cups grated cassava
• 2 cups water 
• 1/2 tsp. of pandan flavor
• 2 cups white sugar
• Food color (optional)
• Grated coconut, for garnish

Directions :

• Mix all the ingredients together, except the grated coconut.
• Add 1/2 tsp of pandan flavor into 2 cups of water
• Stir until well blended and no lumps remain.
• Pour into 2 pcs or 9 inch round pans, put a drops of food coloring (optional)
• Steam for 45 minutes or until firm.
• Cool and scoop using a spoon and flatten.
• Roll each piece in grated coconut.

Cooking Tips :

1. You can use cuchinta mold for steaming.
2. Using fresh coconut gives a good taste, use a  grater or shredder to grate coconut.
3. You can use pandan water or fresh pandan boiled in water.

Nilagang Baka

Nilagang Baka

( Boiled Beef and Vegetable)

Beef Stew on clear soup,  very similar to Bulalo, except different veggies and usage of

stewing beef . Beef was cooked with onion, ginger, peppercorn and vegetable.

Ingredients :

1lbs beef shank

1 large onion, cut in half with core intact

2 banana plantain (saba)

3 bokchoy bunches

2 large potatoes, peeled and quartered

1 large carrots

5-10 pcs of green beans

1 stalks of celery

Beef broth (optional)

ginger (optional)

salt

fish sauce

2 tsp peppercorns

Directions :

• Place the beef in a large pot and cover with about 5 litres of water. Add the onions, ginger and peppercorns.
• Simmer on a medium heat for 1-2 hours until the beef is very tender. (you may need to add water).
• When the meat is tender, add the potato, banana, and carrots, simmer for another 20-40 mins.
• Add the bokchoy, celery, green beans, fish sauce and salt continue to simmer for another 5 minutes
• Taste the broth and adjust seasoning if needed, Beef broth may be added.
• To serve, pour into a large bowl and separate the corn cobs. Serve with steamed rice.

Cooking Tips :

1. Use preasure cooker to boil the beef.
2. Choose vegetable that will taste and look good together.

Paksiw na Pata

Paksiw na Pata

( Braised Pork Shank )

A pork leg or hock cooked in soy sauce, vinegar and dried dried lily or dried

 banana blossom (Bulaklak Ng Saging). The recipe is flavorfull due to the sweet and

 thesourness of vinegar, soya sauce and the dried lily which added flavor.

Ingredients:

• 1 lbs pork hock or legs
• 1/3 cups soya sauce
• 1/3 cup vinegar
• 1 cup of dried banana blossoms or dried lily buds.
• 1/2 dried oregano
• 6-8 cups water
• 1/3 cups brown  sugar
• 1/2 head garlic, crushed
• 1/2 tsp peppercorn
• 2 pcs.laurel leaves
• salt to taste

Directions:

•  In a casserole, pour in water enough to cover the meat and put the slices of pork hock , cover and  let it boil for 1 hour or until tender.
•  Add dried lily, soya sauce vinegar dried oregano, peppercorn, bayleaves.sugar and salt.
• Reduce heat to medium-low, allow the stew to simmer, stirring occasionally until  liquid has thickened and the meat pulls easily from the bones.

Cooking tips :

1. Your can add the vinegar, soya sauce, bay leaves, peppercorn and garlic in tenderizing the meat.
2. Pork pata may be the front or hind leg. The front is preferred since it is meatier.
3. Just like adobo, vinegar is not stirred so the vinegar gets cooked well and will not taste tangy.
4. Use preasure cooker for faster cooking.

Kilawin Puso ng Saging

Kilawin Puso ng Saging

(Vinegared Banana Blossom)

A typical banana blossom dish in the Philippines, cooked the shredded

 banana blosoom with manila clams and squid in vinegar, sotanghon

 pepper, salt and long green chilli .

Ingredients:

• 1 medium size banana heart, shredded
• 1 lbs Manila clams
• 1 cup squid
• 1 cup sotanghon, cut and soaked in water. (Glass noodle)
• 1 cup water cups water
• 1/3 cup vinegar
• 1 medium onion, chopped
• 3 cloves garlic
• 1 medium tomato, chopped
• 1-2 long green chilli (spicy chilli optional)
• Fish sauce
• salt and pepper
• Cooking oil

Directions :

• Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip.
• Once you are done slicing them put them in a bowl and add about three tablespoons of  salt.  squeeze to get some of the sap out and  and drain.
• Chopped the manila clams, set aside
• Warm up the oil in a pan and start sautéing garlic, onions and tomato. 
• Add  manila clams, squid and banana blossom. Add fish sauce, salt and pepper. 
• Pour 1 cup of water, cover and let it simmer for at least twenty minutes.
• Check the tenderness of your vegetable.
• Pour the vinegar and chilli, do not stir and cook until boiling
• The last part of cooking, put the sotanghon.
• Let it simmer for another five minutes. Then serve hot.

Lumpiang Halaan

LUMPIANG HALAAN

(Spring Roll Clams)

Another method of cooking clams is Lumpiang Halaan. Similar to spring rolls

stuffed with chopped manila clams, are deep fried to a crispy golden brown.

Ingredients :

• 1 lbs clam (Manila clams)
• 1 medium size carrots
• 1 egg
• 1 medium size onion
• 5 cloves of garlic
• 1 cup of vegetable oil (deep frying)
• Salt and pepper to taste

Directions :

• Cook the clams in a boiling water and remove from shell.
• Chopped the clams into a small pieces.
• Sauté the garlic and onion in cooking oil .
• Add the clams and wait for 3 minutes, then mix the carrots (sliced into small cubes).
• Add salt and pepper for taste.
• Remove from fire,wait for a few minutes to get cold then add egg.
• Now take the mixture and roll it in lumpia wrappers
• Fry them in preheated oil and let them cook until they get golden brown.
• Put them aside on a paper towel and let them dry of.

Cooking Tips :

1. For best taste and result, use fresh Manila Clams.
2. Add bread crumbs after eggs, to make the mixture firm.
3. Used egg to sealed the lumpia wrapper. 

Sinanglay na Tilapia

Sinanglay na Tilapia

(Wrap Tilapia in Coconut Milk)

A dish werein the Tilapia is wrap in taro leaves  and cooked in coconut milk.

Bicolanos way of cooking, a combination of ginataang laing and sinanglay.

Ingredients :

• 2 pcs medium tilapia, cleaned and scales remove
• 6 pcs taro leaves or 6 pcs of pechay
• 1 thumb size garlic
• 5 cloves of garlic, chopped
• 1 onion, diced
• 2 tomato, diced
• 4 pcs long green long chili (siling pampaksiw)
• 1 cans of coconut milk
• 1/2 cup of water
• Salt and pepper
• Fish sauce

Directions :

• Butterfly-cut each fish by slicing on the back from head to tail. Spread each fish flat to expose the inner side, season with salt.
• In a bowl, combine garlic,onion,tomatoes and ginger then mix.
• Stuff the tilapia with the mix.
• Wrap the tilapia withe the leaves (taro or pechay).
• Arrange the wrapped tilapia in a wide cooking pan,
• Put the chili, pour in cocnut milk and water.
• Sprinkle salt and pepper.
• Cover and cook in a medium heat, add the fish sauce to taste.

Cooking Tips :

1. You can put lemon grass to add a taste.
2. Season the fish with salt.

Kalingking (maruyang Kamote)

Kalingking (Maruyang Kamote)

(Sweet Potato Fritters )

A native delicacy from Bicol Region. It is named kalingking because the potato

 was slices resemble fingers. Similar to Maruyang kamote, wherein kamote

was grated.

Ingredients :

• 2 large pcs yellow kamote peeled
• 1/2 cup brown sugar
• 3 cups rice flour
• 1 cup water
• 1 & 1/2 cups oil for deep frying
• Banana leaves

Directions :

• Cut the kamote into strips.
• Add the sugar and flour to the water and stir until well blended.
• Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
• Heat oil in a frying or deep pan.
• Layered the battered kamote on a saucer with banana leaves.
• Pat to flatten, then from saucer slip into hot cooking oil.
• Fry until golden brown.

Cooking Tips :

1. For maruyang kamote, grate to make strands of sweet potato.
2. Put the stove in medium heat or do not let the oil to overheat before putting the battered sweet potato.

Pininyahang Manok

Pininyahang Manok

(Pineapple Chicken)

 Chicken marinated in pineapple juice and cooked with pineapple chunks. A choice

 of coconut or evaporated milk is added for a thick and savory taste.

Ingredients :

• 1 kilo Chicken
• 1 medium can of Pineapple Chunks
• 1 cups of Evaporated Milk or Coconut Milk
• 2 Carrots
• 1 red Bell Pepper
• 2 medium size Onion
• 5 cloves ov Garlic
• Fish Sauce (Patis)
• Salt and Pepper

Directions :

• Marinate the chicken in pineapple juice for about 15 to 20 minutes
• Boiled the chicked into the marinate.
• Preheat pan , add oil (Butter can be a subtitute).
• Saute garlic and onion.
• Put the chicken and cook for 3 to 5 minutes.
• Pour in pineapple juice (from marinated chicken) and milk. Bring to boil. Cover and simmer over medium.
• Add carrots, pineapple chunks and bell pepper, simmer until tender.
• Season with fish sauce, salt and pepper and immer for a few more minutes until the vegetables cooked.

Cookoing Tips :

1. The longer time you marinate, the best taste and result you can get.
2. Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking.

Adobong Tahong

Adobong Tahong

(Mussel cook in soy sauce and vinegar )

 Popular  in Bacoor, province of cavite. You would love this dish.

Delicious and easy to prepare, serve with white or garlic rice.

Ingredients :

• 1 Lbs Unshelled Mussel
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 3 cloves of crushed garlic
• 1 piece bay leaf
• 4 Tablespoon Cooking Oil
• 1/3 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the mussel.
4. Add soya sauce.
5. Add water, vinegar,
6. Add bay leaf, salt and pepper to taste.
7. Cook the mussel and remove the shells.
8. Let it simmer until the water is reduced and the sauce tickened.
9. Served with steamed or garlic rice, pickled papaya or pickled radished.

Sides :

• Pickled Papaya (Atsarang Papaya)
• Pickled Radish (Ensaladang Labanos)

Cooking Tips :

1. After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar.
2. Use frozen unshelled mussel, if fresh is unavailable and for faster cooking.
    

Bangus Pinangat sa sampalok

Bangus Pinangat sa Sampalok

(Soured Milkfish in Tamarind fruit)

 Fresh baby milkfish or tilapia is usually cooked with green tamarind fruit. Generally fresh baby bangus is cooked as is with its innards and scales on that add to the taste of pinangat.

Ingredients :

• 1 kilo baby milkfish (bangus), scaled (option)
• 2 cup green tamarind fruits
• 1 small onion, chopped
• 1 thumb size ginger, sliced1/2 tsp.
•  cracked pepper
• 2-4 pieces green long chili (siling pampaksiw)
• salt to taste

Directions :

• Put the green tamarind fruits  , ginger and onion at the bottom of a pot.
• Arrange the milkfish, add enough water to cover fish,
• Season with salt and add cracked pepper.
• Add  green chili on top. Cover and simmer at low heat for 15 to 20  minutes or until most of the liquid have evaporated.

Cooking Tips :

1. Sinigang sampalok mix can be used for green tamarind fruit. 
2. Fish sauce can be added for an added taste. 

VIDEO NOT AVAILABLE

Corned Beef Guisado

Corned Beef Guisado

(Stewed Beef Guisado)

 Canned Corned Beef cooked in garlic and onion, can be done with potato and

green peas for an added taste.

Ingredients:

• 1 can of Corned Beef
• 1 medium onion, cut into onion rings and chopped 
• 6 Cloves crushed Garlic
• 2 tbsp Cooking oil
• Fish sauce (Patis) and Pepper to taste

Procedure:

• Heat up a pan with some cooking oil. 
•  Fry the onion rings, set aside   
• Saute the garlic and chopped onion.
• Add the corned beef and let it cook. 
• Drizzle fish sauce and add pepper to taste
• Cook for about for 2-3 minutes, garnish with the onion rings. 
• Serve with steamed or garlic rice.

Cooking Tips :

1. The above recipe can be added with potato and green peas, a medium size of potato is enough for this recipe. Fried the potato before the onion ring, separate and can be added while cooking for 2-3 minutes.Green peas can also be added while cookingfor 2-3 minutes
2. For a juicy taste, add half cup of beef broth after  the corned beef.

VIDEO NOT AVAILABLE

Adobong Baboy at Manok

Adobong Manok at Baboy (Binalot Style)

(Braised Pork and Chicken in soy sauce) 

 Popular Filipino food, even non-Filipinos appreciate this dish. Delicious and easy

 to prepare. you can cooked with chicken, pork or a combination of both.

 It could be also good with fish or beef. 

Ingredients :

• 1/2 Lbs Pork
• 1/2 Lbs Chicken
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 1 heads of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 4 Tablespoon Cooking Oil
• 1 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce water, vinegar, bay leaf and peppercorns.
6. Let it simmer until the pork and chicken are tender
7. Served with steamed or garlic rice, hard boiled egg and whole tomato.

Sides :

• Tomatoes
• Hardboiled eggs (optional)

Cooking Tips :

• After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar

Arroz Caldo

Arroz Caldo

(Chicken Rice Porridge)

 Is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce.

Ingredients :

• 1 kilo chicken; cut in small pieces
• 1 Cup short rice
• 1 Small Onion, chopped
• 4 Cloves of Garlic.chopped
• Ginger , thin sliced
• 6 Cups water or broth
• Fish sauce
• Cooking oil
• Salt, pepper and calamansi (lime) to taste

Directions :

1. In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Add rice.
2. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
3. Season with fish sauce according to taste. Serve hot in a bowl.
4. Garnish on top with fried minced garlic , scallions and saffron flower.

Garnished :

• 1 Tbsp minced Fried Garlic
• 1 Tbsp Spring Onion
• Saffron Flowers (kasubha)

Cooking Tip :
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
When reheating, add some chicken stock or water to the porridge and warm over medium heat.

VIDEO NOT AVAILABLE

Sinaing na Tulingan

Sinaing na Tulingan

(Soured Tuna)

  Is a native dish of the Philippines and particularly famous in the city of Batangas.

Tulingan (tuna) is cooked in sour broth.

Ingredients :

• 1 kilo small or medium size tulingan (tuna)
• 1 Small pc. of Pork Fat (optional)
• 1 Cup of Camias
• 3 Heads of Garlic, flattened
• 1-1 1/2 tsp Salt
• 1-2 Cups of Water

Directions :

• Remove gills and innards of tulingan, cuts tails and fins. If using a medium size tulingan, sliced the fish diagonally. Put a slit cut along the length on both side if using small fish.
• Carefully press fish to flatted, wash thoroughly and drain.
• In a pot or casserole put pork fat at the bottom, then the camias fruit and garlic. Arrange sliced fish side by side.
• Add enough water to cover the fish, add salt. Cover and simmer at low heat for 45 mins to an hour, until fish cooked and sauce reduced.

Cooking Tips :

1. You can use corning ware or chinese cracked pot for slow cooking.
2. Use Tamarind fruit or sinigang mix, if camias is not available.
3. Can be serve with sliced tomato in fish sauce.

VIDEO NOT AVAILABLE

Lumpiang Prito

Lumpiang Prito

(Fried Vegetable Roll)

The Filipino way of making vegetable spring roll, shrimp and tofu can be added

instead of ground meat. served as a side dish or as an appetizer.

Ingredients :

• 1 Tablespoon Vegetable Oil
• 1 cup Shrimps (remove the shells)
• 1/2 Cup cubed Carrots
• 1/2 Cup thin sliced green beans
• 1/2 Cup thinly sliced green Cabbage
• 1/2 Cup cubed sweet Potato                  
• 1/2 Cup chopped Onion
• 2 Cloves Garlic, crushed                  
• 1 Tsp Soy Sauce
• Salt and Pepper to taste
• 30 Lumpia Wrappers
• 2 Cups Vegetable Oil for frying

Directions :

1. In a wok or large skillet over high heat, add 1 tablespoon vegetable oil. Cook shirmp, Remove shrimp and set aside. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked shrimp, carrots, sweet potato, carrots and cabbage. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Wrap about 3 tablespoons vegetables in lumpia wrapper, keep the roll tight as you assemble.
3. Heat oil over medium heat and place 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Place on paper towels or colander to drain excess oil. 

Dipping Sauce :

• 1/2 Cup Vinegar
• 1 Tbsp Soy Sauce
• 1 Tbsp minced Garlic
• 1 Red Chili (optional)

Cooking Tips :

• Use egg to sealed the wrappers.
• You can cook a whole bunch and freeze.
• To re-heat a fried lumpia (place in  toaster oven) for 10 - 15 minutes or until the wrapper is crispy.

VIDEO NOT AVAILABLE

  
          

Adobong Pusit

Adobong Pusit

(Squid Adobo)

 Cooked along with the ink similar to a Spanish dish (calamares en su tinta).

The filipino cooking is more tangier flavour, the taste of soy vinegar and pepper or chilli.

Ingredients :

• 1 Lbs of Squid or 1 Frozen pack of Squid
• 5 Gloves of Garlic
• 1/2 Cup Vinegar
• 1 Tbs Soy Sauce
• 1/2 Cup of Water
• 1 Small Onion
• 1 Tomato Chopped
• Salt and Ground Pepper to taste
• Sugar to taste

Directions : 

• Wash and clean the squid by removing the eyes, membrane and transparent ribs from the body
• Combine the squid, vinegar, garlic and water in a small pot over medium heat; season with salt and pepper.
•  Cook for 10 minutes, do not overcook. Drain and set aside, save the sauce.
• Meanwhile In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato.
• When onion becomes translucent, add the squid.
•  Add sauce and season with sugar according to taste.
• Simmer in medium heat, until a thick broth is formed.   

Cooking Tips:

1. Red hot chilli can be added.
2. Cook the squid  for a  couple of minutes  to stay tender, if you cook it longer the squid will shrink.

VIDEO NOT AVAILABLE

Sapin Sapin

Sapin Sapin

(Layered sticky cake)

 Is a dessert made from 3 color layered glutinous rice. It is made from rice flour

 coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top.

Ingredients:

• 1/2 Cup of Rice Flour
• 1 1/2 Cups of Glutinous Rice
• 2 Cups of Sugar (as desired)
• 1 Pack of Grated Purple Yam (purple layer)
• 1 Bottle of Macapuno (white layer)
• 2 Cans of Condensed Milk
• 2 Cans of Coconut Milk
• Food Coloring
• 1 Pack of Grated Coconut (for toppings)

Directions:

• Blend all ingredients except Grated Purple Yam, Makapuno, Grated Coconut and Food Coloring.
• 1st part - Add Grated Purple Yam. To heighten the color add a violet food color.
• 2nd part - Add yellow coloring. Mix well.
• 3rd part - Add Macapuno.
• Line the banana leaves in a round baking pan and grease the leaves.
• Pour 1st part, spread evenly and steam for 30 minutes or more, until firm (cover with cheese cloth before steaming).
• For 2nd and 3rd part, follow the same procedure of first part.

Toppings:

1. Squeeze the Grated Coconut.
2. Place in the pan over medium heat.
3. Stir until color brown.

VIDEO NOT AVAILABLE

Halayang Ubi

Halayang Ubi

(Purple Yam Cake)

 Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk
 evaporated milk, and sugar. Traditionally  prepared  for Noche Buena or special occations.

Ingredients:

• 2 Packs of Grated Purple yum
• 2 Packs of Powdered Purple Yam
• 2 Can of Condensed Milk
• 2 Cans Evaporated Milk or Coconut Milk
• 1 Cup of Sugar (or as desired)
• 2 Cups Water
• Lemon and Vanila (optional)
• Butter or Margarine

Directions :

• Blend Purple yam powder in 2 cups of water.
• Add Grated paurple yam, Condensed Milk, Evaporated milk and sugar. Mix well.
• Add vanilla flavor and lemond rind.
• Cook over medium heat, stirring until the mixture turns into a thick paste and separates from the pan.
• Transfer to a shallow container and spread the margarine on the top .

Watch Video :

Murkon

Murkon

(Marinated Beef with Fillings)

Rolled stuffed marinated beef with fillings of sausage, dill eggs 
and other food mixture.

Ingredients :

• 1 1/2 lbs beef, sliced 1/4 inch thick (3 pieces).
• 3 pcs sausages or Chorizo de Bilbao.
• 2 hard boiled eggs, sliced.
• 3 slice of cheddar cheese.
• 1 carrots or dill pickles
• 1/4 cup olives (optional)
• 2 onions, chopped
• 4 cloves garlic
• 1 red pepper
• 1 can of tomato paste
• 3 bay leaf (laurel)
• 1/3 soya sauce
• 2 tsp vinegar
• 2 cups of water
• 1/2 tsp of ground pepper 
• cooking twine

     Ground Pork Fillings (optional)

• 1/4 ground pork
• 1 small box of raisins
• 1/2 cup sweet pickle relish
• 1/4 cup grated cheddar cheese
• 1 egg

    Marinate :

• 1/2 cup soya sauce
• 1 lemon juice
• Pinch of salt
• 2 tsp pepper

Directions :

• Cut the beef 1/4" thickness to create a butterfly shape.
• Marinate the sliced beef into soy sauce, calamansi or lemon juice, salt and pepper.
• Spread and stretch the sliced beef on your working table.
• Spread the ground pork fillings (optional).
• Add the sliced beef: sausage, sliced eggs, dill pickles or carrots  and slice cheese.
• Roll the sliced beef with all the filling inside and secure with a twine or string.
• On a pot, place the beef rolls and put the water, add chopped onions, tomato paste, garlic, bay leaves, ground black pepper and vinegar.
• Cover the pot and bring to a boil. Simmer for one hour or until beef are tender.
• Add red pepper and olive, continue to simmer for a few minutes.

  Ground pork fillings (optional)

1. In a mixing bowl, put ground pork, sweet pickles, grated cheese and raisins
2. Beat the eggs, then add to the mixture.