Special Lamb Kalderata

Special Lamb Kalderata. This is one of my special version of kaldereta. Lamb is always available on most Australian supermarkets. Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta, Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly kalderata, remember to drain properly the vinegar marinade before searing the lamb.

Here is the recipe of my Special Lamb Kalderata.





Ingredients:



1 kilo lamb meat cut to serving pieces

1 big can Reno liver spread

1/2 cup sliced Spanish chorizo

2 pcs. medium sized red and green bell pepper, deseeded, cut into strips

2-3 medium size potato, peeled, cut into small wedges

1 medium size carrot, peeled, cut into small wedges

1 cup pitted green olives

2 large size onion, chopped

1/2 head large size garlic, chopped

3 pcs. whole sweet gherkins, sliced crosswise

1/3 cup sweet pickled relish

2 cups grated cheddar cheese

1 tbsp. Worcestershire sauce

2 tbsp. smooth peanut butter

1 cup tomato sauce

1/4 cup soy sauce

1/4 cup fish sauce

1/4 cup vinegar

2-3 tbsp. margarine or butter

3-5 pcs. bay leaf

1-3 tbsp. chili flakes

1 tbsp. ground pepper peppercorns

pepper

salt

cooking oil





Cooking procedure:



Marinate the lamb with the vinegar, Worcestershire sauce, a dash of salt and pepper for 5 to 10 minutes. Drain marinade and fry the lamb until color changes to light brown and seared in batches, keep aside. In a saucepan, stir cook the Spanish chorizo for about 1 to 2 minutes then ad in the garlic and onion and continue to stir fry until fragrant. Add the lamb and continue to stir cook for a minute. Add in the fish sauce and soy sauce, tomato sauce, pickled relish and stir cook for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water, then the ground peppercorns and bay leaf simmer for 20 to 30 minutes, then add in the potatoes and carrots and continue to cook for 8 to 10 minutes or until the lamb and potatoes are tender and just enough sauce remains. Add more water as necessary. Add in the peanut butter, liver spread, gherkins, green olive and cook for 3 to 5 minutes or until liquid has turned to an oily sauce. Add in the bell pepper, cheddar cheese and season with salt to taste and cook for another 2 to 3 minute, serve hot.





See other kaldereta recipes:



Kalderetang Giniling na Baka, Ground Beef Kaldereta

Special Chicken Kaldereta

Special Pork Kaldereta

Lamb Kaldereta, Batangas Kaldereta Style

Black Angus Beef Kaldereta

Kalderet

ang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Turkey Wings

Kalderetang Bangus

Kalderetang Kambing, Traditional Kaldereta

Kalderetang Batangas

Pork Caldereta, Kalderetang Baboy

Special Beef Caldereta

Kalderetang Manok, Chicken Caldereta

Kalderetang Baka

Kalderetang Kambing

Beef Meatballs Kaldereta

Kalderetang Bangus

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Chicken Liver, Bistek Style

Chicken Liver, Bistek Style. The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style. There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek. For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes. Click the link list below to find out our other Bistek recipes.



Beef Sirloin Steak, Bistek Style

Pork Loin Steak, Bistek Style

Bistek Bulalo with Pineapple

Bangus Bistek Tagalog

Mushroom and Tofu, Pinoy Bistek Style

Liver Bistek

Pork Bistek

Tanguige Bistek Tagalog

Bangus Belly Bistek Tagalog

Bistek Stir Fry

Bistek Bulalo

Bistek

Here is the recipe of my version of Chicken Liver, Bistek Style, enjoy





Ingredients:



1/2 kilo chicken liver, cut in halves

2 medium size onion, peeled, sliced into rings

1/2 head garlic, peeled, crushed, chopped

1 cup soy sauce

1/3 cup kalamansi juice

1 tsp. peppercorn, crushed

cooking oil

Cooking procedure:



Marinate chicken liver in a mixture of half of the soy sauce, half of the kalamansi juice, garlic and peppercorns for at least 15 minutes. Remove pork liver from the marinade and set aside, discard the marinade. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat 3 to 4 tbsp. of oil and fry chicken liver batches for 2 to 3 minutes or until color changes to golden brown. Using the same wok add return the fried chicken liver and add in the remaining soy sauce, remaining kalamansi juice and 1/2 cup of water into the wok, bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half and has turn into an oily sauce. Add in onions and continue to cook for a minute. Serve with a lot of rice.

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Beef and Black Bean Stew

Having a slow cooker is very useful, as it means I can put something on in the morning and come home to a meal that would have taken ages to cook otherwise. In the spirit of the World Cup, I found a Brazilian recipe for a beef and black bean stew.

I had a packet of cubed stewing beef that I put in the slow cooker along with half a can of black beans, a large squeeze of tomato puree, a small squeeze of garlic puree, a quarter of a teaspoon of chilli powder, half an onion (chopped) and two cups of water.

I put the slow cooker onto 'auto' setting, which means it cooks for about 4 hours then keeps the food warm until you are ready to eat.

I served it with some Jersey royal potatoes and vegetables, though I guess rice might have been more traditional.

I'm sending this to Chris at Cooking Around The World for his World Cup challenge.

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Pinoy Pork Curry

Pinoy Pork Curry. Most Pinoy are intimidated by curry dishes, curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry. Check out some of our OPC version of Pinoy curry that we have already posted below.



Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry

Today I would like to share a pork version of the Pinoy curry. The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes.



Here is the recipe of my version of Pinoy Pork Curry, enjoy.

Ingredients:



1 medium size pork loin, cut into large strips

1/2 head garlic,peeled, crushed, chopped

1 large size onion, peeled, chopped

2 thumb size ginger, skinned, cut into thin strips

2 medium size potato, skinned, cut into wedges

1 large size carrot, skinned, cut into wedges

2 small size red and green bell pepper, cut into strips

2 pieces red and green chili chopped

1 big can coconut cream

1 bunch snow peas, trimmed

1 bunch green beans, trimmed

1/4 cup fish sauce

1-2 tbsp. yellow curry powder

1/2 tsp. turmeric powder

1-2 tsp. sugar

1/2 tsp. ground peppercorns

1/4 cup cornstrach

salt

cooking oil

Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the pork and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add in the ground peppercorn, 1/2 part of the coconut cream and 1 to 1 1/2 cups of water, bring to a boil and simmer for 10 to 15 minutes, stirring once in a while. Now add in the curry powder, the turmeric, the remaining coconut milk, potato, carrot and sugar, continue to simmer for 5 to 8 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the green beans, snow peas and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for a minute. Add in the bell pepper and cook for another half a minute or so. Serve immediately with a lot of rice.

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Tokwa’t Talong

Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’t Baboy. Tokwa’t Talong is the latest version of our Tokwa’t… series. Below are the list of versions that we have posted in the past.



Crispy Tokwa’t Baboy

Tokwa't Baboy, Pork and Tofu

Tokwa't Isda, Fish and Tofu

Tokwa't Baka, Beef and Tofu

Tokwa’t Manok

Tokwa’t Pinakurat

Using fried eggplant as an alternative to the pork in Tokwa’t Baboy is the best option. Fried eggplant is a regular Pinoy vegetable side dish, usually served during breakfast with the Pinoy fried rice. Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip.

Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes. Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chilies.



Here is the recipe of my Tokwa’t Talong.





Ingredients:



2 large size eggplant, trimmed, cut into large cube

1 big block firm tofu, cut into rectangular blocks

1 small size onion, coarsely chopped

2-3 cloves garlic, chopped

1-2 red and green chili, sliced crosswise

1/2 cup vinegar

1/2 cup soy sauce

1 tsp. sugar

cooking oil

Cooking procedure:



In pour vinegar and soy sauce, mix in the onion, garlic, sugar and chili, set aside until ready to serve. In a deep frying pan fry the eggplant in batches for 2 to 3 minutes until crisp side turned to golden brown, keep aside. Using the same deep frying pan fry the tofu in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. To serve chop the tofu into cubes, place in a serving bowl with the fried eggplant and pour over the vinegar soy sauce with the onion and garlic mixture, toss to mix.

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Ground Pork Adobo with Quail Eggs

Ground Pork Adobo with Quail Eggs. Ground meat or giniling is one of the more popular choice of meat to most Pinoy. Ground meat dishes are very common in Pinoy cuisine, it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted.



Kalderetang Giniling na Baka, Ground Beef Kaldereta

Asadong Pork Giniling with Quail Egg

Braised Ground Beef with Oyster Sauce

Giniling na Manok, Ground Chicken with Tomato Sauce

Bagis

Giniling

Embutido

Special Embutido

Meatloaf, Christmas Meatloaf

Tortang Carne

Spicy Chili con Carne

Winged Beans with Beef, Ginisang Sigarillas

Cheesy Lumpiang Shanghai

You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style. This is not new, but it is my first time to cook giniling, adobo style. For this adobo recipe I wanted it simple by just using vinegar and salt and have omitted soy sauce. I do however cooked my ground pork adobo with potatoes which is usually an indispensable ground meat partner in Pinoy cuisine. I have some canned quail egg lying in the pantry for some time now, which I have added to add character to the dish, not to mention that boiled egg goes well with adobo.

Here is the recipe of my Ground Pork Adobo with Quail Eggs.





Ingredients:



1 kilo ground pork

1 can boiled quail eggs, drained

3 medium sized potato, skinned, cut into cubes

1 small onion, peeled, chopped

1 head garlic, peeled, crushed, chopped

2 tsp. crushed peppercorns

3-4 pieces bay leaf

1/2 cup vinegar

salt

cooking oil

Cooking procedure:



In a wok heat generous amount of oil and stir fry the potatoes for 3 to 5 minutes or until the edges start to turn brown. Remove from wok and keep aside. Using the same wok sauté the garlic and onion until fragrant, then add in the ground pork, crushed peppercorns and bay leaf and stir cook for about 3 to 5 minutes. Add in the vinegar and about 1 to 1 1/2 cup of water let cook for about 2 to 3 minutes without stirring. Season with salt to taste. Now add in the potatoes and continue to simmer for 5 to 8 minutes or until most of the liquid has evaporated and has turn in to an oily sauce. Now add in the quail egg and continue to stir cook for a couple of minutes. Serve hot with a lot of rice.

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Queen Cakes / Blueberry Muffins

I have a lot of cookery books. I realised that again when Dom at Belleau Kitchen published this month's random recipe challenge, and asked us to turn to the 40th page of our 40th book and make whatever was on that page. My recipe books are in alphabetical order - thanks to my boyfriend when he was bored on evening - and I counted along; when I got to 40 I was still only as far as the letter E!

The book in question was Easy Cupcakes from Marks & Spencer and on page 40 were Queen Cupcakes. I'd never heard of them before and there was no explanation for the name; they seem to be simple cupcakes baked with currants. However, I had some blueberries in the fridge that needed using up - and I don't like blueberries on their own - so I thought Dom wouldn't mind if I adapted the recipe a bit!

Makes 12

You need:

115g butter, softened

115g caster sugar

2 eggs

4 tsp lemon juice

175g self-raising flour

100g blueberries, halved

3 tbsp milk

This is a very simple recipe. Preheat the oven to 180C. Cream the butter and sugar in a bowl them mix in the eggs. Add the lemon juice, mix in the flour, with a dash of milk to loosen the batter, then fold in the blueberries.

Spoon into muffin cases and bake in the oven for about 15 minutes.

The recipe for the Queen Cakes does not involve any icing or decoration and as I decided to take these to a volunteering day I was doing with colleagues, I thought that would work well- I needed something that I could transport in a box in my rucksack that wouldn't be too messy. The cakes had a muffin-like texture and went down very well when we had a break in a hard day's work - we were building a cob oven and an irrigation system in a community garden. It was great fun!

I'm sending these to Random Recipes, hosted by Dom at Belleau Kitchen.

Family Foodies, hosted by Louisa at Eat Your Veg and Vanesther at Bangers and Mash, has as a theme this month barbecues, picnics and outdoor eating. These cakes or muffins are so easy to eat outdoors with no mess; they travel well and taste great too!

Ness at Jibber Jabber UK is looking for vintage cake recipes this month. Queen cakes are - from what I can find out - a very traditional old-fashioned kind of cake so I think that counts!

Blueberries are in season so I'm sending this to Simple and in Season, hosted by Ren Behan.

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