HOW TO COOK DUCK CALDERETA (CALDERETANG BIBE)

How To Cook Duck Caldereta (Calderetang Bibe) –This is another recipe I want to share with you. Sometimes, one whole chicken is not enough for a family so they would want to cook bigger than a chicken and they came up with the idea of cooking a duck instead of manok. So I, as well, came up with the idea of sharing with you my Caldereta recipe using duck as the meat.

  Duck is very popular next to chicken so looking for a duck in the market is not a hard thing to do. Live stocks all around the country sell live ducks and you can even ask them to prepare and clean the duck. In this recipe, we are going to use the caldereta recipe I posted here months ago because they have the same ways and procedures of cooking but I want to remind you that you must clean the duck thoroughly because it is slimy.This is my way how to cook Duck Caldereta (Calderetang Bibe):

HOW TO COOK DUCK CALDERETA (CALDERETANG BIBE)

INGREDIENTS:

1 kg duck, cut into serving pieces

3 pcs potato, cut into cubes

3 pcs caroot, 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

COOKING 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 duck and stir until the meat 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 MAKE COCO JAM

  How To Make Coco Jam -Here is another favorite spread in the Philippines that you would surely love. It is made from base of coconut and sugar but the Filipinos have versions of this dish. I do not know much about other versions because i only know 3 kinds of this spread. Coco Jam became popular in the country because one of the major products being produced in the Philippines is the Coconut and so it is cheap to use it as main ingredient in making Jam.

  My mother likes making Jam whenever we have like "unlimited supply" of some fruit. She said millions of people die because of hunger so she is always making sure no food is being wasted in our home and making Jam is one of her ways to save food. She has a great talent on making Jams and one of my favorite is her Coco Jam. when i was in grade school, i can still remember how she used to make extra money by selling Jams and other home-processed food. But because of her duties and responsibilities as a mother, she gave up that business so that she could properly look after us, her kids. Here is how to make Coco Jam:

HOW TO MAKE COCO JAM

Ingredients

3 cups of coconut milk

1/2 cup of Glucose

1 piece of Sugar Caramel or Sinuklob or others call it Panutsa (shredded)

2 tablespoon of Apple syrup (any fruit syrup will do)

Procedure

1. Combine Coconut milk and Glucose in a pan.

2. Stir well and bring to a boil.

3. Add the shredded Sinuklob. Stir well.

4. Lower the heat and stir until the mixture becomes thick.

5. Remove from heat and let rest to cool down.

6. Transfer into sterilized jar and keep in fridge.

HOW TO MAKE BUKAYO

  How To Make Bukayo –This food is a very traditional dessert in the Philippines. It is made out of grated young coconut combined with brown sugar. Bukayo technically is a caramelized coconut but like other dishes, world chefs found ways and procedures how to make versions of this sweet Bukayo thing. There are many flavorings that can be used with like maple syrup, vanilla, langka flavoring and many more. But the traditional version of Bukayo is just using no other flavorings but brown sugar or the sugar caramel. 

  There are many types of sugar caramel here in the Philippines but the very popular is the tagapulot and the sinuklob. In this recipe I am going to share with you, we are going to use brown sugar because sugar caramels are not that easy to find in some other places. If you can not find young coconut, you may use the mature one but the young coconut for me is the best in making Bukayo. If by any chance you want to use macapuno, that would be okay just figure out the adjustment you would make there because the textures of coconut and macapuno are different. Here is my way how to make Bukayo:

HOW TO MAKE BUKAYO

Ingredients

1 large size young coconut (grated)

2 cups of brown sugar

1 cup of water

1 teaspoon of any flavoring syrup you want (just one kind)

Cooking Procedure

1. Combine all the ingredients in a pan except the coconut.
2. Cook in low heat while thoroughly stirring until the sugar turns thick.
3. Add the Coconut and stir until the sugar turns caramelized.
4. Let it rest before putting into a dishware.
5. Refrigirate before serving.

HOW TO MAKE BIKO

  How To Make Biko –Here is another heavy food from the Philippines. Biko is one of the all-time meal dishes because you can have it anytime you want it. It is good for breakfast, morning snack, lunch, afternoon snack, and so on. This food is rich in Carbohydrates so it will keep you going like a battery or something.

  Biko is made out of glutinous rice or what we call Malagkit na bigas in Tagalog. Many downtown workers in our town buy Biko from the vendors around the downtown because it is really good and easy to eat that you do not have to use food utensils like fork and spoon. Many street vendors and food carts serve this food at a very low price. Believe me, you can not consume a whole 20 peso worth of Biko. See the point there? The price of Biko is not that steep because making this food is easy and the ingredients are cheap so I recommend Biko to those who want to save few pesos on spending for food. If you are not aware of this streetfood, maybe you have seen a ricecake thing on a bananaleaf and that is the Biko. Do not worry because sooner you will know what does Biko looks like. Here is how to make Biko:

Ingredients

3 cups of Glutinous rice (Malagkit)

2 ½ cups of water

3 cups of brown sugar

6 cups of Coconut milk

½ teaspoon of salt

½ cup of Raisin

Cooking Procedure

1. In a pot, combine rice and water. Boil and simmer until the rice is almost cooked.
2. Set the heat to low until the rice is cooked.
3. In another pot, combine coconut milk, sat and sugar. Stir well and cook in low heat.
4. Transfer the rice into the pot of coconut milk and sugar. Stir thoroughly.
5. When the liquid is gone, remove from the pot and transfer into a platter.
6. Scatter with raisins as replacement for Latik.

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

  How To Cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok) –This is another version of the very famous traditional dish in the Philippines, the Sinigang na Baboy. I have posted my other version before and actually it was one of the first posts on my blog. But if you are going to find out what was the ingredient used for sourness of the dish, I used Calamansi and Tomatoes.

  In this version, we are going to use Sampalok or Tamarind. Many of us find it more appealing but if you are going to ask me, well, for me it depends on the amount you are going to use because Tamarind has a strong sourness so if you put more than it ought to be then you have ruined your Sinigang. There is a little problem when cooking this dish, because raw Tamarind is hard to find nowadays, but don’t be upset because there are numerous kinds of instant Tamarind powder that you can find in the supermarket. Be careful on the amount you put okay? Here is how to cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok):

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

Ingredients

½ kg of boneless pork

1 tablespoon of oil

1 clove of garlic (minced)

1 medium size onion (thinly sliced)

1 teaspoon of salt (you may adjust)

5g of ginger (thinly sliced)

5 pieces of green chilli

100g of unripe Tamarind or Sampalok (you may adjust according to your taste)

5 cups of water

1 cup of string bean (trimmed)

Cooking Procedure

1. In a skillet, heat the oil over medium-high heat.
2. Add garlic, stir fry until light brown.
3. Add the onion, stir fry until transparent.
4. Add the ginger, stir fry for about half a minute.
5. Add the salt and pork, stir for about 5 minutes.
6. Add the water and simmer until the pork is tender.
7. Add the stringbean, chilli and simmer until the bean almost cooked.
8. Add the Sampalok and simmer until the Sampalok is cooked.
9. Remove the Sampalok and put it into a bowl. Mash it and pour in the extract into the pot.
10. Simmer until the stringbean is cooked.
11. And serve.