Sunday, June 12, 2011

BEEF TRIPE SOUP in filipino style


1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions:

In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.

Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.

Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!

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pork barbeque in filipino style

Estimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.

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Inihaw na Pusit (Grilled Squid)

The best and healthy grilled dishes are always seafood. First of all, there is minimal fat used in the grilling process and of course seafood is always healthy. Make sure the squid is fresh to start with.


1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 Tablespoons Calamansi juice
2 Tablespoons minced garlic
2 teaspoons cracked black pepper
Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning


1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.
2. Place the squid in the bowl and add all the ingredients all together. Marinate for 1 hour or more.
3. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.


Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage.
4. Prepare the fire.
5. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled.
Don’t overcook or else the squid will come out chewy. One just wants it easy to bite and tender.
6. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness.
7. Serve hot with dipping sauce like soy sauce with sili.

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kare-kare in filipino style

Kare Kare Recipe

Estimated cooking time: 2 hours
< Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

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Tiplapia with Garlic Butter – (Baked Tilapia Fillets) in filipino style

Baked Tilapia Fillets


4 tilapia fillets (about 6 ounces each)
2 cloves of garlic
2 tablespoons of butter
1 pinch of dried dillweed or parsley
Paprika powder
Salt and pepper to taste

How to cook Baked Tilapia with Garlic Butter:

Preheat the oven to 350°F (180°C).
Mince the garlic into fine pieces.
Place the garlic in a saucepan and add butter and dillweed or parsley.
Add one dash of salt, one dash of pepper and one dash of paprika powder to the saucepan. The exact amount will depend on your own preferences.
Heat the saucepan over low heat until the butter is fully melted and begins to simmer.
Remove the saucepan from the heat and brush some of its content over the bottom of a baking dish.
Put the tilapia fillets on top of the garlic butter mix.
Use the remaining garlic butter mix to brush the top of each tilapia fillet.
Place the baking dish in the oven and let the tilapia bake for 12-15 minutes.
The baked tilapia with garlic butter is ready when it is easy to flake it with a fork.

The Baked Tilapia with Garlic Butter recipe easy to prepare and so good! This is a great recipe for all garlic lovers.

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Tilapia Steak in filipino style

Filipino Style Tilapia Steak Recipe, a very delicious Filipino style fish steak and very Rich in Vitamin B2.
Estimated cooking time: 45 minutes
Makes 6 Servings

Tilapia Steak Ingredients:

3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
1/2 cup all-purpose flour
1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
8 cloves garlic, crushed and fried until brown
1 stalk green onion, chopped

Tilapia Steak Cooking Instructions:

MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes.
Drain, but reserve marinade.
COAT fish including bones, with flour and deep-fry each piece until golden brown.
Return fish fillet to the bone to make into whole fish.
Arrange on a platter. Set aside.
SIMMER marinade for 2 minutes.
Pour over fish.
Top with garlic and green onions.

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Adobong Kambing(Goat Adobo)

Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.

This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.
Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.


1 lb goat meat, chopped
1/4 cup soy sauce
1/4 cup vinegar
5 pieces dried chilies (optional)
1 teaspoon crushed peppercorn
4 pieces dried bay leaves
4 cups water
1 medium sized onion, sliced
8 cloves garlic, crushed
3 tablespoons cooking oil

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Cooking procedure:

1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.
2. Add the goat meat and simmer until the meat is tender.
3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.
4. Pour-in cooking oil in a wok or a frying pan then apply heat.
5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.
6. Add the goat meat and pan fry until the outer part turns light brown.
7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.
8. Add vinegar and let boil. Simmer for 5 to 7 minutes.
9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.
10. Turn off the heat and transfer to a serving plate.
11. Serve. Share and enjoy!