Kare Kare

Made from a base of stewed oxtail,  tripe and Vegetables which includes; eggplants, Chinese cabbage, stringbeans are included.  The stew is flavoured with ground roasted peanuts or peanut butter, onions, and garlic.

Ingredients :

• 500 Grams tripe
• 500 Grams oxtail
• 1 Large eggplant
• 3 Bunch of small Chinese cabbage
• 1 Bundle string beans
• 5 Tablespoon peanut butter
• 1 Teaspoon annatto powder
• 1 Medium size onion
• 2 Cloves garlic
• Salt and pepper to taste
• Shrimp paste

Directions :

• Boil the oxtail and tripe until tender, reserve the broth and set aside.
• Sauté garlic and onion until wilt, add broth from boiled oxtail and tripe.
• Add 2 1/2 cup of broth from boiled oxtail and tripe, simmer for few minutes.
• Add string beans, Chinese cabbage and eggplants and cook until tender.
• Dissolve annatto in 1/4 cup of the broth and add to the vegetables.
• Add oxtail,  tripe and peanut butter dissolved in broth and stir occasionally.
• Season with salt and pepper, serve with shrimp paste.

Cooking Tips :

1. After adding the peanut butter sauce, keep stirring to avoid sticking on the bottom of the pan.
2. Pork hocks, calves feet, pig feet, beef stew meat are some of the meat substitute.
3. Substitute for peanut butter are ground roast peanut and rice.

Watch Video :

Tendon Soup

Sopas na Litid ng Baka

(Tendon Soup)

Beef tendon has a chewy and sticky flavour, a regular ingredient in a bowl of 

Vietnamese noodles. We used tendon, meat and lemon in making our own

 Pinoy style soup.

Ingredients :

• 500 grams  beef tendon
• 500 grams beef
• 1 stalk of celery
• 2 stalks of spring onions
• 1-2 slices of lemon
• Tendon broth
• 1 onion
• Beef bouillon
• Fish sauce
• peppercorn
• 1 onion
• 1 thumb size garlic
• 3 cloves of garlic
• Cooking oil
• Salt to taste

Directions :

* To tenderize the beef tendon :  Put in a large pot with 4 cups of water, add onion and cook for about 3-4 hrs. Use pressure cooker to reduce cooking time.

• Saute' ginger, garlic and onion.
• Add beef and fry until golden brown.
• Add tendon and season with fish sauce.
• Pour water and add bouillon (add water, 2 inch covering the meat)
• Add the peppercorn, sliced of lemon, celery and green onion.
• Add salt to taste, cover and simmer in medium high heat, until the meat is tender.

Kalderetang Baka

(Beef Caldereta)

A filipino spicy beef stew.There are lots of different ways of cooking caldereta,

this may differ from other recipes. We didn't add tomato sauce, the sour, spicy and

taste of  liver will spice-up the taste.

Ingredients :

• 1 kg beef
• 2 red bell pepper
• 2 medium size potato, quartered
• 2 medium size carrots, cut same size as potato
• 1 can gisantes or 1/2 cup of green peas
• 1 large size onion, chopped
• 3 cloves garlic, chopped
• 1 can or 1/2 cup  liver spread
• 1 tsp cayenne pepper
• 1/3 c. vinegar
• 2 hot chilli
• Salt and pepper to taste

Directions :

• Saute garlic and onion .
• Add meat until color changes to light brown,.
• Add vinegar, pepper and water,
• Do not stir, cover and simmer until meat are tender.
• Add carrots, potato and chilli, cover and simmer until vegetable are cooked.
• Add cayenne pepper, liver spread, green peas, red pepper and salt to taste.
• Simmer for another 3-5 mins, serve hot.



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. 

Mitsado

Mitsado

(Braised Beef)

This recipe was named mitsado, because of the (mitsa) or wicked
 of pork fat inserted in the beef.

Ingredients

• 1 1/2 lbs of beef
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered
• 1 medium sized carrot, sliced in 1/2″ sections
• 1 Red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in 2 cup water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce
• 2 cups of canned dice tomatoes
• 1 cup soy sauce
• pepper to taste

Directions :

• Cut an incision on the beef and insert a pork strip and in the middle.
• In a casserole, combine the beef , bay leaves, onions and diced tomatoes, tomato sauce, soya sauce and beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the vinegar and let boil for a minute or two.
• Add the potatoes, carrot, and bell pepper.
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.