Day 15, Kaldereta (Filipino Stew in Tomato Sauce)

Festive kaldereta is originally made of the meaty bones of the goat, like the ribs, bones and what is left from the thighs.  This popular Filipino dish is commonly serve during parties, special occasions and other festivities.  If goat meat is not available, people often use beef cuts instead. Another variation of this is to use mutton (more expensive but a healthy alternative) pork or chicken. This is a Spanish inspired dish which came from the word ´caldera´means cauldron.

1     kg         goat meat, chopped in 2-inch cubes
4     tbs         potato flour or cornstarch
6     cloves   garlic, crushed, peeled and minced
1     pieces   white onions, chopped
2     cans      chopped tomatoes or you may use 6 pieces tomatoes, chopped
3     pieces   fresh sausage like salsicce or 1 piece chorizo, chopped
1/2  kg         potatoes, quartered
1/4  kg         carrots, cut into 1/2 inch mini carrots
2     pieces   red bell pepper, cut into strips
5     tbs        olive oil
1     small can tomato paste
1     pack     liver spread
4     tbs        soy sauce
1/2  cup       kalamata olives or green olives,(pitted)
salt and coarsely ground pepper, to taste
1     piece    long chili pepper, sliced in 2

Dredge the meat in potato flour.  Set aside and heat 2 tablespoon of oil in a pan.  Once the pan is hot, sear or brown the dredge meat before stewing.  Then place the goat meat in a pot.  Add enough water to just cover the meat.  Just when the water is about to boil, immediately reduce the heat and simmer slowly until the goat meat is tender.  Remove meat  from stock and set aside.  Put aside some stock for making the sauce.

In a pre-heated pot, pour in the rest of the oil.  Saute garlic, onions, and tomatoes.  Add the sausages, tomato paste, liver spread, soy sauce, reserved stock, potatoes and carrots.  Simmer for about 5-10 minutes.  Then add in the  meat pieces and bell pepper.  Continue cooking until the potatoes are done.  But make sure not to over cooked the carrots and bell pepper.  Season with salt and pepper according to taste.

Make sure to serve it hot.  Add the olives just before serving.  If you have no problem with spicy food, then you may add one or two pieces of bird´s eye chili.

KALDERETANG KAMBING

Day 13, Pork and Paprika Stew

Yesterday I was thinking of a dish that is easy to prepare and not too much fuss since I was not really feeling that well after a night out with work colleagues.  Since I had all the ingredients needed to make a Pork Paprika Stew, I went with that instead.

PORK AND PAPRIKA STEW

2         tbs          oil
100     grams     bacon, cubed
2         pieces    onions, cubed
1         tbs          flour
about  1 kilo      pork, cubed
2         tsp          smoked paprika powder
2         cups       red wine
3         cups       chicken broth
2-3      pieces    paprika (cubed)
3         pieces    carrots, peeled and sliced
2-3      pieces    small red chillies
salt and pepper to taste

Heat oil in a casserole to medium heat, add the bacon and sear the pork until their done.  Then add the chopped onions, chicken broth and red wine.  Let it slow cook covered for about 30 minutes.  Then add the paprika, salt and pepper, paprika powder, carrots and chillies.  Let it simmer for about 15 minutes or until the pork meat is tender.

Serve the stew on top of a steamed rice, cooked macaroni, or cooked potatoes.

Day 10, Sweet and Sour Fish

Since we still have some cod fish left, I thought of making a Sweet and sour fish inspired by Kylie Kwong recipe.  And so happens that hubby was thinking of the same dish to have this Sunday for our dinner.  Got most of the fresh ingredients needed for dish in the fridge.  Sweet and sour fish has always been my childhood favourite better than the pork variety.  I remember whenever my family would go to eat out, this dish is always one of the items my mom would order together with a yang chow fried rice to go with it.  But if fish is not available then I would settle with sweet and sour pork.

SWEET AND SOUR FISH

500     grams cod fish, sliced

2         tablespoons potato flour/cornflour

1         tablespoon cold water

2         egg yolks lightly beaten

3         tablespoons soy sauce

2         teaspoons sesame oil

1         teaspoon salt

30      grams plain flour

30      grams extra potato flour/cornflour

vegetable oil for deep frying

sauce:

1    small can pineapple chunks

1    small carrot, peeled and julienned

1/4  cup vinegar

5     tablespoons dry sherry

1/4  cup white sugar

1    teaspoon salt

5    cloves garlic, crushed

2    tablespoons ginger, julienned

1   piece small onion, sliced

1   small yellow bell pepper, julienned

100  grams cherry tomatoes, sliced in two

2   tablespoons soy sauce

Blend potato flour with water in a bowl until dissolved.  Add the fish, egg yolks, soy sauce, sesame oil and salt then mix well.  Set aside and let it marinate for awhile.  Combine flour and extra potato flour.  Add the marinated fish and mix well.  Heat the oil in a hot wok.  Deep fry the fish in batches over high heat, then reduce heat to medium and fry another minute or until fish is almost cooked through.  Remove fish from wok using a slotted spoon and drain on kitchen paper.  Set aside and place it inside the oven to keep it warm and make the sweet and sour sauce.

Saute garlic and ginger in a hot wok.  Then add the onions and saute for a minute.  Then add the pineapple chunks, vinegar, dry sherry, soy sauce, salt and sugar.  Bring to a boil and add the rest of the ingredients, reduce the heat and simmer uncovered for a few minutes.

Get the fish out of the oven and place the fish on a serving platter, then pour over the sauce on top of the fish.  Garnish with some chopped spring onions.

Day 5, Pinakbet salad

Pinakbet is my all-time favorite vegetable stew, this is similar to french vegetable stew ratatouille.  Although I like my stew with bits of pork meat in it.  The recipe below that I will be sharing is not exactly a `pinakbet´ but more like a salad version.

3     tbs  olive oil
1     large eggplant, chopped
1     pc   squash, chopped
2     pcs red onion, sliced
1     pc  butter nut squash, chopped
1     pc  leeks, chopped
200 grams  asparagus beans, sliced in 2
salt and fresh ground pepper to taste

1. Place eggplant, red onions and squash in a baking pan. Then add 1 tbs of olive oil. Mix and place the pan in a pre-heated oven of 160F, let the vegetables oven cook with no cover for about 10-15 minutes or until the vegetables are done.
2. In a separate wok, saute the butternut squash and asparagus beans in olive oil.  Let it cook til the veggies are done.  Make sure not to overcook your vegetables since this will be serve as a salad.
3. In a huge container, combine steps 1 and 2.  Add the rest of the olive oil, then mix all the cook ingredients gently including the leeks so not to mash your veggies.  Add salt and pepper to taste.
4. Note:You may also have the option of adding chopped bell pepper, tomato or some shrimps or meat if you like. Can be serve hot or cold, as a salad or a side dish.

PINAKBET SALAD