Filipino Beef Kaldereta

Filipino Beef Kaldereta Ingredients
3 garlic cloves, crushed and chopped
2 lbs beef, cubed
1 onion, finely chopped
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1/2 cup liver spread or liver paste (processed using blender)
1 cup tomato sauce
1 tsp. crushed chili or red pepper
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1/4 cup cooking oil
salt and pepper to taste
2/3 cup green olives

Filipino Beef Kaldereta Instructions
1] Heat the cooking oil in the cooking pot or pressure cooker.
2] Sauté the onion and garlic.
3] Add the beef. Cook for 5 minutes or until the color turns light brown.
4] Add the dried bay leaves and crushed pepper. Stir.
5] Add the liver spread. Stir.
6] Pour-in the tomato sauce and beef broth.
7] Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
8] Add potato and carrots. Cook for 8 to 10 minutes.
9] Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
10] Add salt and pepper to taste
11] Serve Hot. Enjoy!

Filipino Crispy Pata

Filipino Crispy Pata Ingredients
6 pieces dried bay leaves
1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
2 tablespoons whole peppercorn
6 teaspoons salt
4 to 6 pieces star anise (optional)
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
8 to 12 cups cooking oil
12 to 15 cups water

Filipino Crispy Pata Instructions
1] Pour water in a cooking pot then let boil.
2] Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3] Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4] Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5] Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
6] Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7] When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8] Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9] Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
10] Share and enjoy!

Filipino Morcon

Filipino Morcon Ingredients
2 pieces beef cubes dissolved in 3 cups boiling water (beef stock/broth)
2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece
1/4 tsp salt
1 piece lemon
1/2 cup soy sauce
1/2 cup flour
1 piece medium sized carrot, cut into long strips
1/2 cup cooking oil
4 pieces hotdogs, cut in half lengthwise
3 pieces hard boiled eggs, sliced
3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)
2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces

Filipino Morcon Instructions
1] Marinate the beef in soy sauce and lemon juice for at least 1 hour
2] Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
3] Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
4] Place cooking oil in a pan and apply heat
5] Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
6] Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
7] Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)
8] Optional: Fry the simmered meat for at least 2 minutes
9] Remove the strings and slice into serving pieces
10] Place in a serving dish and add the sauce.
11] Serve hot. Share and enjoy!