Easy To Cook Filipino Recipes (Pinoy Beef, Pork, and Chicken)

Caldereta is a traditional Pinoy dish. This was actually derived from a Spanish dish, but the ingredients are localized. It is a rich tomato and meat stew, but thickened by grounded liver and cheese. The saltiness of the cheese complements well with the meat. This goes well with rice. Mmmm.

You Will Need:

* 2 lbs beef, cubed
* 3-4 cups water
* 1 medium onion, chopped
* 1 garlic clove, crushed
* 1 cup bell pepper, cut into strips
* 1 cup tomato sauce
* 1/2 cup tomato paste
* 2/3 cup liver spread or grounded chicken liver (cooked)
* 1 cup grated cheese
* 1 cup unsweetened pineapple juice
* 3 large bay leaves
* 3 medium potatoes, sliced
* 2 medium carrots, sliced
* salt and pepper

How to Cook It:

1. Boil the beef until tender to make a delicious beef broth in the water. Then you should add pineapple juice and the onion.
2. In a separate pan, you should sauté the garlic until almost brown then add it to the beef and broth. Add the tomato sauce & paste, allowing it to simmer for 10 minutes.
3. Add bay leaves, carrots, liver, potatoes, carrots, and bell pepper. Simmer until the carrots & potatoes are tender. Add cheese and salt/pepper to taste.
4. Cook until cheese is melted, stir.
5. Remove bay leaves.
6. Add water if the mixture is too thick.

Serves 4 to 6 people.

Tinola is a Filipino-style soup-based viand that combines the taste of ginger, papaya and chicken. This one of my favorite dishes, mainly because I am such a sucker for soup and chicken. You do not need your knife with this dish. Your spoon will be sufficient, as the meat will literally slide off the bone! The soup will warm you up on that cold Thanksgiving night.

Buy the Following First!

3 lbs chicken (any cut will do)
1 tablespoon cooking oil
2 tablespoons fresh ginger, grated or powder
3 garlic cloves, diced
1 medium onion, diced
2 tablespoons fish sauce
1 teaspoon salt
5 cups water
1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
1/2 lb chili pepper leaves

Here is How To Cook It!

1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.

Serves 4-6 persons.

Sinigang is another native soup, characterized by its sour taste. It is very easy to prepare, and usually takes only 45 minutes in "walk-away" cooking. Sour fruits are usually used to make the soup taste sour, but artificial flavorings are also available. Here, we will use tamarind as souring agent.

You Will Need:

* 1 kg pork, cut into chunk cubes
* 12 pcs tamarind
* 1 big onion, diced
* 3 medium-sized taro roots, cut into quarters
* 6 big tomatoes, quartered
* 2 pcs horse radish, sliced
* 1 bundle stringbeans (cut into 2 inches long)
* 1 bundle swamp cabbage (cut into 2 inches long) or 1 cup spinach
* 6 cups water

Here's How to Cook Sinigang:

1. Boil the tamarind until it's soft. Pound and let all the juices strain...then set it aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add tomatoes, taro, radish, onion, and tamarind juice. Cook for ten minutes, with uncovered pot.
4. Add the spinach or swamp cabbage, then turn off the fire. It will cook on the residual heat.
5. Season with salt to taste.

TIP: You can add okra and eggplants to the soup, too. Just add them step 3.

Serves 4 to 6.

Credit goes to Recipezaar for giving me reference on the measurement of the ingredients and the proper step by step instructions!