Filipino Recipes

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. On this website, we have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how we best enjoy them.

We have also tried to include alternate versions of popular dishes to suit a variety of tastes, including that of vegetarians, which aren't really catered to in most Filipino recipes. We did so without altering the original flavor of the dishes in question, and hope you will also be able to come up with substitutions on your own.

To round off our gallery of treats from the Philippines, we have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

This site is also a work in progress, and we plan to add recipes in the months to come, so keep coming back. In the meantime, you may exchange recipes on our Culinary Forum.


Friday, January 8, 2010

Kaldereta Recipe


Beef Kaldereta Ingredients:

  • 1 kilo beef, cut into chunks

  • 1 big can (350g) liver spread or ground liver

  • 5 onions, minced

  • 5 cloves garlic, minced

  • 6 tomatoes, sliced

  • 1 cup tomato sauce

  • 3 green peppers, diced

  • 3 red peppers, diced

  • 4 pieces hot chilli peppers, minced

  • 3/4 cup grated cheese

  • 2 cups beef stock or water

  • 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

  • In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

  • Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

  • Add cheese and olives (optional) and continue to simmer until the sauce thickens.

  • Serve with plain rice

Cooking Tips:

  • Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

  • For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)