Nilagang Buto ng Baka

Ingredients:
2 Lbs. Soup Bones

1 Large Onion Whole, Skinned and Pierced

in several places
12 Whole Black Peppercorns
4 Cloves of Garlic Skinned
1 Bay leaf (*Laurel leaf)
2 Large Carrots
3 Bunches of Bok-choy (*Pechay)

4 Pieces of Napa Cabbage or regular

Cabbage
5 Potatoes, Peeled and Quartered
2 Beef Bouillon (optional)
1 Tbs. Salt
1 Tbs. MSG (optional)
Cooking Directions:

Wash the soup bones and place them in the pot. Cover with water and add
the salt. Bring it to a boil and remove the scum, then add the whole onion, Bay
leaf, Peppercorns, Garlic, and MSG. Reduce heat to medium low and let it
simmer for 35 minutes. After the meat is tender, remove the meat and set it
aside in a covered dish. In the stock, add the Carrots and let it cook for 8
minutes.

Then add the potatoes and cook for an additional 10 minutes. Make sure you
check for doneness. You might have to let it cook a little bit longer depending
on the size of the potatoes. Next add the Napa Cabbage and cook for 2
minutes and then add the Bok-choy and let it cook for another 3
minutes. Arrange the soup bones in the platter or to an individual
serving bowl. Pour the stock and arrange the vegetables on the top
of the platter.
 4. Slice onions into thin pieces and remove seeds from bell peppers
and slice them into bite size pieces.
Beef Kaldereta 5. After beef is marinated, we’re ready to brown it using 1
Ingredients tablespoon cooking oil for each batch. After all beef is browned,
 2.2 Lb. Chuck roast (pot roast) remove it from heat and set it aside.
 2 Bell peppers (red and green, one 6. Add three more tablespoons of cooking oil to the pot you
of each) browned the beef in and sauté the onions until they’re
 4 Medium sized carrots – peeled caramelized.
and cut into bite sized pieces 7. Add the beef back to the pot with bay leaves, add the beef broth,
 4 Medium sized potatoes – peeled and let it simmer for two hours or until the beef is tender. You
and quartered may add more water if needed during this process making sure
 1 Large onion – thinly sliced that the beef doesn’t run out of liquid.
 3 Bay leafs 8. When the beef is tender enough, add the carrots and allow it to
 1 Tsp. Ground black pepper cook for five minutes before adding the tomato sauce and
 2 8oz. can Tomato sauce potatoes.
 2 14oz. cans Beef stock/broth 9. You may now add the potatoes and tomato sauce, mix it well,
 For the marinade: lower the heat, and then bring the liquid back to a boil allowing
 6 Cloves of garlic – smashed the potatoes to cook slowly while mixing it constantly to avoid
 4 Tbs. Cider vinegar scorching the bottom of the pot.
 1 Tsp. Ground black pepper 10. When the potatoes are done, adjust the taste by adding salt and
Cooking Process pepper if needed. Then, add the bell peppers as your last
1. Prep the meat: Trim the thin ingredient.
membrane off the meat and 11. Allow the bell peppers to cook on low heat for five minutes, mix
remove all the excess fat on the bottom of the roast, then slice it it carefully, and you’re ready to serve this food.
into serving size pieces. *The trick of cooking beef stew is letting the beef brown and using the part
2. Cover the meat and let it marinate inside the fridge for thirty that caramelizes on the bottom of the pot to enhance the flavor of the
broth. Adding cooking oil immediately after removing the beef, sautéing
minutes.
the onions, and letting it caramelize will leave you a rich flavored broth
3. Peel and slice potatoes using a decorative wavy knife to add an that will provide a great taste to the dish. So, keep that in mind and apply
aesthetic look to your potato slices. Do the same steps to the it when cooking this recipe and you will be rewarded by having a great
carrots and set them aside. tasting Kaldereta on your dinner table.
 PORK ADOBO 5. Add the soy sauce, vinegar, water, and bay leafs.
6. Turn the heat on and quickly bring it to boil. Then lower the
INGREDIENTS heat and let it cook on low heat for 1.5 hours checking on it in
half hour increments.
1. 2 Lbs Boneless pork 7. Check Adobo often while monitoring the amount of liquid and
shoulder roast making sure it doesn’t dry out. You may add more water as
2. 12 Cloves of garlic – necessary to complete the amount of time required for the meat
smashed to tenderize, however keep in mind that toward the end you
3. 4 Pcs Bay leaf (laurel want most of the liquid gone, so only add water a little bit at a
leaves) time.
4. 1 ½ Tsp Whole black 8. When you reach halfway thru the cooking time, add the
peppercorns remaining crushed peppercorns, stir the Adobo carefully, and
5. 1 Tsp Whole white peppercorns place the lid back on while it continues to cook.
6. ½ Cup soy sauce 9. Your Adobo is done and ready to be served when you reach the
7. ¼ Cup vinegar 1 1/2 hour cooking time and liquid is mostly reduced and
8. 1 Cup water evaporated. Serve Adobo over white steamed rice and enjoy
9. 1 Tbs Corn oil your meal!

INSTRUCTIONS

1. Cut pork into 2” inch pieces and leave the fat intact, then set
aside.
2. Peel and smash garlic in a zip lock bag (see picture), then set
aside.
3. Place cooking pan and pour in cooking oil, making sure the
bottom is totally coated. Then place all the meat into the pan.
4. Season the meat with smashed garlic, crushed peppercorns, but
only add half of it at this time and save the other half for later
on.
 Pork Adobo with Hot & Spicy
curry powder
Ingredients:
 1 lb. Pork belly – can be
substituted with chicken or beef
 12 Thai peppers
 2 Medium sized potatoes – quartered
 4 Cloves of garlic – peeled and smashed
 4 Bay leaves
 ¼ Tsp. Hot Madras powder (curry powder)
 3 Tbs. White sugar
 ¼ Tsp. Whole peppercorns
 ½ Tsp. Ground black pepper
 ¼ Cup soy sauce
 ¼ Cup Vinegar
 1 ½ Cups Water
Instructions:
1. Mix all the ingredients except the potatoes in the pot or pan.
2. Cover and let it simmer for 10 minutes.
3. After that, add the potatoes and let it cook for 8 minutes or until
tender.
4. After potatoes are tender, remove them from the pot, set aside,
and continue to cook the pork belly until all sauce is nearly
absorbed.
5. Add the potatoes back in and mix until all the ingredients are well
incorporated.
6. That’s it you’re done. Top Adobo over hot white steamed rice.
Enjoy!

Note: This dish is easy to cook. However, it does need a careful

approach as not to cook it too soon and end up burning it.
 Stir-fry Beef Liver 5. Next, add crushed red pepper flakes and Thai-peppers and stir
again for another minute
Ingredients
6. Finally, add sesame oil and chopped scallions. Stir it well for one
 1 Lb. Beef liver, skin
more minute or until scallions are lightly cooked, remove from
removed and sliced 3/8
the heat, and you’re done.
of an inch thick
7. Serve over white rice and enjoy!
 3 Tbs Dark soy sauce
 1 Tbs White vinegar
 2 Tsp Ground black pepper
 1 Tsp Salt
 8 Fresh Thai-peppers
 2 Stalks celery, chopped thinly
 1 Bunch of scallions, chopped
 1 Small onion, sliced thinly
 1 Tsp Crushed red pepper flakes
 4 Tbs Cooking oil
 1 Tbs sesame oil

Cooking Instructions
For the marinade: In a bowl, place sliced beef liver along with soy
sauce, vinegar, ground black pepper, and let it marinate for half an
hour.

Cooking Process
1. Pre-heat frying pan and add 2 Tbs of cooking oil
2. Fry all beef liver in two batches, then set aside, and let it cool off
3. Slice all cooked beef liver into small strips and set aside
4. In a clean frying pan add the remaining 2 Tbs cooking oil and
saute onions, celery, and ground black pepper over medium high
heat for 2 minutes then, add the sliced beef liver and stir for 2
minutes
 Bicol Express  Adjust taste by adding salt & pepper if needed! Serve rice topped
Ingredients: with Bicol Express & garnish with green onions.
 1 ½ Lbs. Pork belly  Enjoy & Feel the Heat!..
cut in 1 in. cubes Note:
 1 Lb. Calabaza cut in On this particular recipe I have my ginger root sliced in larger
1 ½ in. cubes pieces so I can remove them before serving. However if you want
 1 Large ginger peeled to serve yours with ginger root you may do so by slicing it in smaller
& sliced thinly pieces (julliene).
 2 Cans of Coconut
milk 13.5 oz each
 1 Large onion diced
 4 Cloves of garlic peeled & smashed
 1 Tsp. Ground black pepper
 ½ Tsp. MSG – optional
 36 Pcs. Thai-peppers, stems removed
 6 Finger peppers Siling mahaba cut in ¼ in. pieces, discard stems
 Corn oil for sauteing
 Green Onions for garnish
Note: Thai, Birds Eye, and Siling Labuyo are the same
Directions:
 In a large pot heat 1 Tbs. of corn oil and saute garlic until golden
brown.
 Next add pork belly, season it with salt, and saute it for 3 minutes
on medium heat.
 Add onions and ginger root and let it cook for 2 minutes.
 Add coconut milk, ground black pepper, msg, finger peppers,
and Thai-peppers.
 Stir well and let it simmer for 25 minutes on medium low heat,
stirring occasionally to avoid scorching.
 Then add calabaza and let it cook for ten minutes or until
calabaza is tender.
 Paksiw Salmon
Ingredients:
 1Lb. Salmon Steaks cut into smaller pieces (see picture)
 3 Green finger peppers
 1 Medium ginger peeled and slice into match sticks
 3 Bunches of green onions cut into 1 inch pieces
 5 Thai peppers (siling labuyo)
 2 Bay leaf (laurel leaves)
 ½ Cup vinegar (Datu Puti brand)
 ½ Cup Water
 2 Tbsp. Soy sauce
 3 Tsp. Corn oil or Veggie oil is fine
 1Tsp. Freshly ground black pepper
 Salt to taste
Instructions:
1. Rinse salmon steaks and remove bones
2. Drizzle cooking pot with 1 Tbsp. corn oil then place the salmon
in the cooking pot
3. After that you can go ahead arrange all the ingredients (gingers,
green onions, thai peppers, green finger peppers, and bay leaf)
on the side of the salmon steaks then add the rest of the
ingredients.
4. Then drizzle the whole thing with the remaining 2 Tbsp. cooking
oil and add your freshly ground black pepper.
5. Cover pot and let it cook on medium heat for 10 minutes and
adjust the taste by adding salt and more pepper if needed that’s it
your done.