HOW TO COOK PORK CALDERETA (CALDERETANG BABOY)

HOW TO COOK PORK CALDERETA (CALDERETANG BABOY)

 Pork Caldereta or Calderetang Baboy is one of the best dishes when there are some occasions in your home like wedding, baptismal, reunion etc. This dish is very popular and you can even hear of it when somebody is talking about catering. It is not a hard dish to cook and it is as easy as cooking Paella. There are many versions of Caldereta but the easiest version of it to me is the Pork Caldereta using pork or baboy. My granny taught me how to cook it and here is her recipe:

INGREDIENTS

1 kg pork spare rib, cut into serving pieces

3 pcs potato, cut into cubes

3 pcs carrot, cut into cubes

3 pcs green bell pepper, cut into cubes

3 pcs red bell pepper, cut into cubes

1 medium size onion, sliced

6 cloves of garlic, minced

2 cups of instant tomato sauce

½ cup liver spread

¼ cup cheddar cheese

Salt and pepper to taste

1 cup water

PROCEDURE

1. Saute bell peppers together with carrots and potatoes for 5 minutes.
2. In another pan, saute garlic and onion until light brown.
3. Add the pork ribs and stir until the pork is light brown.
4. Add all the ingredients, stir well and simmer until the meat is tender.
5. Remove from heat and serve.

HOW TO COOK PININYAHANG MANOK (PINEAPPLE CHICKEN)

HOW TO COOK PININYAHANG MANOK (PINEAPPLE CHICKEN)

  Lets talk about how to cook Pininyahang Manok. There are tons of dishes you can make with chicken. One of these recipes is the Pininyahang Manok, a dish which is marinaded in natural pineapple juice and cooked with pineapple chunks combined with vegetables. Pininyahang Manok is a traditional dish in the Philippines and because of its delicious taste it reached the United States.

  You can make many versions of Pininyahang manok because you can combine it with vegetables. You may combine it with tomatoes, potatoes and even carrots. When I went to our family reunion in Pangasinan two days ago, my aunt asked me what dishes should we cook for the party and Pininyahang Manok is one of the dishes I told her. She asked me for the recipe and she was amazed because my recipe is different from their usual Pininyahang Manok. My aunt looked at me doubtfuly, maybe she thought that my Pininyahang Manok would be worse because of its rarity but the good thing she noticed is that my recipe costs less than their usual Pininyahang Manok. So she tried it and the outcome was very great, she loved it! She said that I will make a very good chef, haha! Well, I was flattered. So if you want to impress your loved ones, try my Pininyahang Manok. Here is the recipe:

PININYAHANG MANOK (PINEAPPLE CHICKEN) RECIPE:

INGREDIENTS

1 kg chicken, cut into serving sizes

2 cups of natural pineapple juice

12 oz canned pineapple chunks

5 pcs green bell pepper strips

1 medium size potato, diced in small pieces

1 medium size carrots, diced in small pieces

Fish sauce, to taste

½ cup tomato sauce

5 cloves garlic, minced

¼ cup onion, sliced

2 tbsp veg. or cooking oil

PROCEDURE

1. In a bowl, marinade the chicken with pineapple juice for one hour.
2. In a pan, heat oil in medium-high heat.
3. Saute garlic until brown then add onion.
4. Add the chicken, saute for 5 minutes.
5. Add the juice, chunks, and tomato sauce, simmer until the chicken is tender.
6. Add the carrots and potatoes and simmer until potatoes are cooked.
7. Add the bell pepper and simmer for another 3 minutes.
8. Add fish sauce as much as desired.
9. Remove from heat and serve.

HOW TO COOK RELLENONG BANGUS

HOW TO COOK RELLENONG BANGUS (RELYENONG BANGUS)

  We went to Pangasinan yesterday for some family gatherings and I remembered that bangus here is much cheaper than the bangus in our town. I was thinking of paksiw na tilapia and Rellenong Bangus but I was confused what to cook when we arrive home. But thanks to my sister, she helped me to decide, haha! So she recommended the Rellenong Bangus thing.

  When we were on our way home, we pulled over at the market to find the best bangus for Relleno. My sister said the bigger the bangus is the better for Relleno. We went through that long patio of wet market section and we found a huge bangus that we thought would be best for the Rellenong Bangus dish I was craving for. That bangus was remarkable, its weight was almost 1 and a 1/2 kilos, Wow that was big!

 I really did not know how to cook Rellenong Bangus yesterday but my sister knew. And she acted as my heroine that day. She gave me the recipe and some instructions how to cook Rellenong Bangus. Frying is not really my thing so I would love this bangus not to fry, that is how the Rellenong Bangus came up to my mind yesterday. And now, I am going to share with you my sister’s recipe

RELLENONG BANGUS RECIPE:

INGREDIENTS

1 whole bangus (about a kilo or more)

1 small size canned meat loaf

1 medium size carrot (chopped)

2 pcs tomatoes (diced)

2 tbsp garlic (minced)

1/4 cup onion (chopped)

2 eggs (beaten)

7 pcs calamansi

¼ cup low sodium soy sauce

3 tbsp vegetable or cooking oil

Boiled green peas (as much as desired)

Raisins (as much as desired)

Salt to taste

Banana leaf, cleaned (serves as wrapper)

PROCEDURE

1. Clean the bangus and remove the internal organs.
2. Gently cut its chest all the way down to its stomach.
3. Gently remove the meat from the skin.
4. Remove the bones but let the head attached to the skin.
5. Mix soy sauce with calamansi and spread over and under the skin.
6. Boil the bangus meat until cooked.
7. In a fan, saute the garlic until brown then add onion, saute until transparent.
8. Add a little bit of water then pour in tomatoes and carrots. Cook until tender.
9. Pour in all the rest of the ingredients, stir a little, boil for 5 minutes.
10. Fill in the bangus skin with the sauteed ingredients.
11. Wrap the bangus with banana leaf.
12. Cook in an oven or over the grill until cooked.

HOW TO COOK CHICKEN AFRITADA (AFRITADANG MANOK)

HOW TO COOK CHICKEN AFRITADA (AFRITADANG MANOK)

     Chicken Afritada is a Philippine traditional dish that originated in Spain. It is a chicken dish combined with tomato sauce and some vegetables like carrots and green peas. I did not know how to cook it before until my ex-girlfriend told me that Chicken Afritada is one of her favorite dishes when we were still dating. My mom taught me how to cook it different from the traditional Afritada that the Filipinos and Spanish cook. There are many versions of this dish that I believe was originated in the Philippines. I know how to cook versions of Afritada but I find Chicken afritada more appealing. I gathered recipes from my mom and granny and I am going to share with you the best of them. Here is the recipe:

CHICKEN AFRITADA RECIPE:

INGREDIENTS

2 lbs chicken (cut into medium sizes)

6 pcs potatoes, (cut into serving sizes)

6 cloves garlic, minced

1 medium size onion, minced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 pc instant chicken broth cube (dissolved in 2 cups of water)

1 cup tomato sauce

3 tbps vegetable or cooking oil

Salt to taste

PROCEDURE:

1. Heat the oil in a pot.

2. Saute garlic until brown then add onion.

3. Add the chicken, stir fry until chicken is light brown.

4. Pour in the tomato sauce and dissolved broth cube and stir.

5. Boil and simmer until the chicken is half-cooked.

6. Add the potatoes, simmer until the potatoes are cooked.

7. Add the bell peppers and simmer until peppers are cooked.

8. Add salt according to your taste.

9. And serve.

HOW TO COOK PORK ADOBO (ADOBONG BABOY)

HOW TO COOK PORK ADOBO (ADOBONG BABOY)

    Pork Adobo or Adobong Baboy is a very popular and traditional dish in the Philippines. Most of the Filipinos know how to cook it. The Filipinos have many ways how to cook it like adding chopped potatoes, adding pineapple chunks, cubed carrots, etc. Many Filipinos are interested in making new versions of Adobong Baboy. Some used coconut milk for the replacement of soy sauce, the others are still looking up for ingredients that they think would suit their tastes like using “achuete” and many spices and seeds.  But to me, I love the idea of how to cook it in its very original version.  I already shared with you my Adobong manok recipe before and now we are going to discuss how to cook Adobong Baboy or Pork Adobo in its original version, here is the recipe:

PORK ADOBO/ADOBONG BABOY RECIPE:

INGREDIENTS

1 ½ lbs pork (cubed)

3 tsp vinegar

1 cup soy sauce

6 cloves minced garlic

2 pcs bay leaves (laurel)

1  tbsp black pepper (powdered or whole)

1 ½ cup of water

2 tbsp cooking or vegetable oil

PROCEDURE

1. Put the oil in a frying pan and heat.

2. Saute the garlic until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add soy sauce, bay leaves and water.

5. Simmer for 40 minutes or until pork is tender.

6. Add vinegar, stir and boil for 5 minutes.

7. And serve.