Beef Caldereta / Kaldereta (Beef Stew)

 
I super love the blend of tomato and cheese which makes every caldereta meal a hearty meal. :) My friend - Ria - is craving for beef caldereta today and so i decided to share our home recipe for this! We've loved our version of beef caldereta since our housemate Jovie came along three years ago! :) This is her recipe and you can actually do a variation of this with kambing/goat meat.

1 kilo            Beef kenchi (cut into cubes)
1 pc              garlic (whole - crushed)
4 pcs             red onions (sliced)
1 k                potatoes (cut into cubes)
2 pcs.            carrots large (cut into cubes or big chunks same size with your meat / potatoes)
1 pc              red bell peppers (cut into big squares / large dice)
1 pc              green bell peppers (cut into big squares / large dice)
250 grams    green peas
1/4 cup         cooking oil 
170 grams     liver spread (Reno Brand )
1 kilo            tomato sauce (Del Monte )
1 small pack tomato paste (Del Monte )
175 grams    quickmelt cheese (Che Vital )
                    black pepper, to season

** You can have any grocery or market butcher cut your meat to 'kaldereta' cut! -easy!

Procedure:
1.) Heat oil in a casserole with medium-high heat. When hot, saute garlic until golden brown, saute onion until translucent. Saute beef until liquid extract of meat evaporate until almost dry, season with freshly ground black pepper.
2.) Put in water just to cover meat. Put to a boil and lower heat to simmer for 2 hours (or until meat is tender), check once in a while and put in more water if necessary.
3.) When meat is tender, bring to a boil and put in liver spread, tomato sauce, tomato paste and quickmelt cheese for the meat to absorb the taste. Mix well until the mixture is well blended with the meat. 
4.) Put in potatoes, carrots, green peas, red bell pepper and green bell pepper. Bring to a boil and lower heat simmer for another 20 mins (or until potatoes are cooked to your desired texture)

Cooking is definitely about your and your guests! So just grab those ingredients and make it happen in your dinner table!!! Enjoy! :) Photos to follow!

Shrimp and Tomato Overload Omelette

Shrimp and Tomato Overload Omelettes I love shrimps and I can eat an entire bowl of tomatoes. I'm actually thinking of making it as substitute for my rice intake (chopped - pwede!!! Hehe ) So, I get really happy when there's enough supply of prawns to make into omelette s and well ripped tomatoes that can fill my eggs (where all I see are nicely cooked red prawns and tomatoes and only just patches of yellow from the eggs) Maybe later, I can decide to call it sauteed prawns and tomatoes with eggs... But for now, we can call it omelette as we're used to :)

Ingredients:
3 tbsp  olive oil
1/2 pc  white onion, sliced
2 pcs.   tomatoes, chopped
3           large eggs, lightly beaten
1/4 kilo prawns (giant ones if possible!) - deveined, peeled and cut into big chunks
2 tbsp  cream cheese, cut into small pieces     
freshly ground pepper, to season

1. Heat oil in a  skillet over medium-high heat for 1-2 minutes.
2. sauté onions until translucent.
3. Sauté prawns until just cooked, about 1-2 minutes, being careful not to overcook.
4. Add eggs , tomatoes, cream cheese and season with freshly ground pepper and allow to set and ZOOM!!! 5. A perfect dish to start your day right :) Enjoy!

Serves : 2-3 persons.   

Procedures with Photo

Fresh Produce will largely affect the taste of your omelette! So just grabe the best ones. For the shrimps, make sure the heads are intact and the body is firm to touch.

Prepare the Ingredients

1. Heat oil in a  skillet over medium-high heat for 1-2 minutes.

2. sauté onions until translucent.

 
3. Sauté prawns until just cooked, about 1-2 minutes, being careful not to overcook.

4. Add eggs , tomatoes, cream cheese and season with freshly ground pepper and allow to set and

 5. ZOOM!!!  a  A perfect dish to start your day right :) Fold in 2 or three as desired or Flip to a round plate.

Enjoy! :)

Inihaw na Bangus (Grilled Milkfish)

I love bangus! I can have bangus the entire week and never get tired of it. This is just one of our home recipes that makes me crave for bangus each and everyday! A simple dish which I learned to make at the age of 12! :) I used to grill in an outdoor charcoal grill, but now... thanks to George Foreman Grill and/or nice and easy to use ovens, I can grill anytime. Hope you enjoy this one! :)

Ingredients:

4 pcs. Fresh Tomatoes - slice
3 pcs. Red Onions - slice
2 Tbsp Soy Sauce
1 Large Boneless Bangus (Milkfish)
pinch of salt
pinch of pepper

Foil (big enough to wrap the fish)
Oil to baste

Sauce:
6 pcs  Calamansi
3 Tbsp soy sauce

Procedure:
1. Mix together sliced tomatoes, onions and soy sauce sauce to be used as filler, set aside
2. Flip open the fish, season with salt and pepper and top with filler (sliced tomatoes, onion and soy sauce mixture.)
3. Oil the Foil to avoid the fish skin to stick on the foil later on and wrap the Fish with foil
4. Grill for 20 mins (10 minutes each side)  in your George Foreman, Choarcoal Grill or Oven.
5. Open and Smell the fragrance! Serve with calamansi and soy sauce mix! and of course, RICE :)

Procedure with Photos:

1. Mix together sliced tomatoes, onions and soy sauce sauce to be used as filler, set aside

2. Flip open the fish, season with salt and pepper and top with filler (sliced tomatoes, onion and soy sauce mixture.)

3. Oil the Foil to avoid the fish skin to stick on the foil later on and wrap the Fish with foil

4. Grill for 20 mins (10 minutes each side)  in your George Foreman, Choarcoal Grill or Oven.

5. Open and Smell the fragrance! Serve with calamansi and soy sauce mix! and of course, RICE :)  

Serves 3. :)

Pork Adobo with Egg (My Mom's Pride)

We grew up with this version of Adobo! It's not adobo when it does not taste like our mom's adobo. It will definitely make everyone at home EAT!!! Pig out is more like it. It's perfect with your plain lugaw or cupSSSS of plain rice! This made us HEALTHY - Big! hehhe

Ingredients

1 Kilo Pork kasim or liempo (cubes)
4 Tbsp Corn Oil (Marca Leon)
1 pc. Garlic (whole)
1 cup Soy Sauce
1 Tbsp Sugar
1 Tbsp Black Pepper (Whole)
6 pcs. Egg

Procedure:
1. Cook and Peel Hard Boiled Eggs and set aside
2. Saute Garlic in Corn Oil until light brown.
3. Add in sugar and black pepper.
4. Stir Fry Pork just until brown
5. Pour in soysauce.
6. Put in water just to cover meat.
7. Put in Egg, Simmer (low heat) until meat is tender.
8. Serve with rice or lugaw!!!

Serving for 6! - actually 2 can finish this! hahahahah!!!
Prep Time: About 1 Hour.
Voila! Perfect Home Cooked Meal! Enjoy!!!