This is very easy to prepare and will definitely be making this again. Now I know the trick to keep the meat tender.
Ingredients:
1.36 kg pork spareribs (about 2 pcs)
2 tbsp + 2tsp butter
1 cup chopped onion
1 cup ketchup
6 tbsp chopped green bell pepper (capsicum)
2 tbsp chopped celery
4 tbsp lemon juice
2 tbsp + 2 tsp brown sugar (jaggery + demerara can be substituted)
2 tbsp + 2 tsp cider vinegar (or apple juice + white vinegar)
3 tsp worcestershire sauce
1 tsp salt
1 tsp prepared yellow mustard
1/2 tsp ground black pepper
1/2 tsp red chili powder
Procedure:
Saute onion in butter until translucent. Add all the other ingredients except pork and bring to a boil. Simmer uncovered for 10 minutes. Cool down this sauce then use to marinate the spareribs for at least 3 hours.
Preheat the oven to 170°C for 10 minutes. Place ribs in a shallow glass baking dish then cover with the marinade. Cover the baking dish or pan with aluminum foil. Bake for 2 to 3 hours in the oven at 170 °C.
Monday, May 7, 2012
Calderetang Batangas
My dear friend asked for this recipe so I thought I should right it down here to get this blog going. Thanks to notable Batangeñas who gave me ideas on how to make this delectable dish.
Batangeños use goat meat (mutton) or beef for this dish. This is not the typical caldereta you'll find in Manila or other parts of the Philippines. I used more ingredients in the first caldereta recipe I learned to cook where I added tomato sauce and red bell peppers (capsicum). This version is different because it uses lots of onions and no tomatoes or tomato sauce. I am still overwhelmed with the amount of chopped onion I have to saute for this dish but in the end I see where all that sauce comes from! Some say the ratio of meat to onion should be 2:1 while others say it should be 1:1. I use the 2 part meat 1 part onion ratio.
Ingredients:
1 kg beef (combination of cubes and ribs)
1/4 cup soy sauce (dark + light)
2 tbsp white vinegar
60g butter
6 cloves garlic, chopped finely
1/2 kg red onions chopped finely
25g chicken liver (chopped finely)
1 tsp (Lea and Perrins) Worcestershire sauce
1 tsp ground black pepper
1/4 to 1/2 tsp salt
50g liver spread or liver pate or 25g more chopped chicken liver (optional)
2 tbsp grated cheddar cheese
3 pcs bird's eye chilies (siling labuyo) optional
Procedure:
Marinate the beef in soy sauce - vinegar mixture for about 30 minutes. Saute garlic and onion in butter until onion is translucent. This may take about 5 minutes. Add the chicken liver and saute for about 2 more minutes. Add in the marinated beef together with the marinade. Add the Worcestershire sauce, salt and ground black pepper. Bring to boil then lower the heat. Simmer (with lid on) for about 2 to 3 hours until meat comes to your desired tenderness. Skim off the oil or fats. Add liver spread, grated cheese and chilies. Stir then simmer for 10 more minutes.
Batangeños use goat meat (mutton) or beef for this dish. This is not the typical caldereta you'll find in Manila or other parts of the Philippines. I used more ingredients in the first caldereta recipe I learned to cook where I added tomato sauce and red bell peppers (capsicum). This version is different because it uses lots of onions and no tomatoes or tomato sauce. I am still overwhelmed with the amount of chopped onion I have to saute for this dish but in the end I see where all that sauce comes from! Some say the ratio of meat to onion should be 2:1 while others say it should be 1:1. I use the 2 part meat 1 part onion ratio.
Ingredients:
1 kg beef (combination of cubes and ribs)
1/4 cup soy sauce (dark + light)
2 tbsp white vinegar
60g butter
6 cloves garlic, chopped finely
1/2 kg red onions chopped finely
25g chicken liver (chopped finely)
1 tsp (Lea and Perrins) Worcestershire sauce
1 tsp ground black pepper
1/4 to 1/2 tsp salt
50g liver spread or liver pate or 25g more chopped chicken liver (optional)
2 tbsp grated cheddar cheese
3 pcs bird's eye chilies (siling labuyo) optional
Procedure:
Marinate the beef in soy sauce - vinegar mixture for about 30 minutes. Saute garlic and onion in butter until onion is translucent. This may take about 5 minutes. Add the chicken liver and saute for about 2 more minutes. Add in the marinated beef together with the marinade. Add the Worcestershire sauce, salt and ground black pepper. Bring to boil then lower the heat. Simmer (with lid on) for about 2 to 3 hours until meat comes to your desired tenderness. Skim off the oil or fats. Add liver spread, grated cheese and chilies. Stir then simmer for 10 more minutes.
Thursday, March 15, 2012
Panlasang Pinoy
I have been seeing this man for maybe two months already. I keep on going back to him. His site is always on top of my google searches. He's simply amazing! I wonder where he gets all the recipes he features on his site. His recipes are truly delightful, enjoyable and definitely "Panlasang Pinoy". His recipes are so easy to follow and his cooking videos are very helpful.
Years ago, I attended a workshop on making dimsums and siopao so I tried to make siopao at home but it went disastrous. I never attempted to make it again until recently, whenever we attend a Filipino gathering, my children always eat the siopao bun (the white part only). We're in India so the only time they get to eat siopao is when we attend a Filipino potluck. Hey! if they can make it here then I can make it too. I googled the siopao recipe and saw Vanjo's website. His videos really help a lot. Now we don't have to wait for another Filipino get-together to enjoy siopao. :-)
I used butter instead of lard, I guess that gave the yellowish tint. It's not yet the perfectly shaped Siopao but it surely tastes good.
This is fresh lumpia. Guess who made it!?! It's not me nor my cook. My Indian neighbor and friend made this! We've been exchanging recipes and home-cooked goodies for awhile. One day I wasn't expecting she'll like lumpiang sariwa but I sent some to her nevertheless. Her picky daughter liked it so much that she's been requesting her Mom to make it. I sent her the Panlasang Pinoy link and then the next day she sent me this picture. It gave me a sense of pride and joy to see another culture embracing ours. I'm able to share a Filipino recipe to a very good Indian friend and everyone in her family really liked it.
I have made... err... (I will not take all the credit) we have made embutido, empanada, siopao, fresh lumpia, buttered puto and pandesal using Panlasang Pinoy. Thank you Vanjo Merano. I'll absolutely and regularly try more of your recipes.
Years ago, I attended a workshop on making dimsums and siopao so I tried to make siopao at home but it went disastrous. I never attempted to make it again until recently, whenever we attend a Filipino gathering, my children always eat the siopao bun (the white part only). We're in India so the only time they get to eat siopao is when we attend a Filipino potluck. Hey! if they can make it here then I can make it too. I googled the siopao recipe and saw Vanjo's website. His videos really help a lot. Now we don't have to wait for another Filipino get-together to enjoy siopao. :-)
This is fresh lumpia. Guess who made it!?! It's not me nor my cook. My Indian neighbor and friend made this! We've been exchanging recipes and home-cooked goodies for awhile. One day I wasn't expecting she'll like lumpiang sariwa but I sent some to her nevertheless. Her picky daughter liked it so much that she's been requesting her Mom to make it. I sent her the Panlasang Pinoy link and then the next day she sent me this picture. It gave me a sense of pride and joy to see another culture embracing ours. I'm able to share a Filipino recipe to a very good Indian friend and everyone in her family really liked it.
I have made... err... (I will not take all the credit) we have made embutido, empanada, siopao, fresh lumpia, buttered puto and pandesal using Panlasang Pinoy. Thank you Vanjo Merano. I'll absolutely and regularly try more of your recipes.
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