filipino recipe | Page 2

Continue to simmer until potatoes are cooked.
* Add the cabbage then the pechay. Do not over cook the vegetables.
* Salt and pepper to taste.
* Serve steaming hot in a bowl and plain white rice.
Cooking Tips:
 
You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.


5. Adobong Kangkong (River Spinach) Recipe 
Estimated cooking time: 25 minutes
 
Adobong Kangkong Ingredients:

* 1 big bowl of kangkong (river spinach)
* 1/4 kilo of pork, cut into small pieces
* 1/4 cup of vinegar
* 1/4 cup soy sauce
* 5 cloves of garlic, minced
* 1 onion, diced
* 2 laurel leaves (bay leaves)
* 1/2 teaspoon of monosodium glutamate (MSG)
* 1 cup pork stock (broth) or bouillon pork cube dissolved in water
* Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

* Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
* Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
* Let simmer then add the vinegar. Do not stir for 5 minutes.
* Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
* Serve hot with rice.
Cooking Note: 
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

6. Kaldereta Recipe 
Estimated cooking time: 1 1/2 to 2 hours
 
Beef Kaldereta Ingredients:
* 1 kilo beef, cut into chunks
* 1 big can (350g) liver spread or ground liver
* 5 onions, minced
* 5 cloves garlic, minced
* 6 tomatoes, sliced
* 1 cup tomato sauce
* 3 green peppers, diced
* 3 red peppers, diced
* 4 pieces hot chilli peppers, minced
* 3/4 cup grated cheese
* 2 cups beef stock or water
* 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

* In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
* Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
* Add cheese and olives (optional) and continue to simmer until the sauce thickens.
* Serve with plain rice

Cooking Tips:

* Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
* For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.


7. Chicken Pastel RecipeEstimated cooking time for this chicken recipe: 1.5 hours
 
Chicken Pastel Ingredients:
* One 1 1/2 kilo chicken, cut in pieces
* One can (14 ounces) Vienna sausage, sliced
* 3 potatoes, diced
* 1 carrot, diced
* 1 up mushrooms, cut in half
* 1 green bell pepper, sliced in strips
* 1/2 cup sweet peas
* 1 onion, minced
* 1/4 cup grated cheese
* 1 cup margarine
* 2 cups chicken stock (broth)
* 1/2 cup evaporated milk
* 4 tablespoons soy sauce
* 1 lemon extract (juice)
* 1 egg, beaten
* Salt and pepper to taste

Pie Crust
* 2 cups flour
* 1/2 cup corn oil or vegetable oil
* 1 teaspoon salt
* 1/4 cup of water

Chicken Pastel Cooking Instructions:
* In a bowl, marinate chicken lemon juice and soy sauce for an hour.
* In a skillet, melt margarine and brown chicken, set aside.
* Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
* Transfer to a baking dish.
* Pre-heat oven to 450 degrees Fahrenheit.
* On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
* On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
* Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
* Bake until golden brown (about 15 minutes).


8. Filipino Leche Flan Recipe 
Preparation time: 30 minutes
Estimated cooking time: 1 hour
 
Leche Flan Ingredients:
* 1 can (390g) evaporated milk
* 1 can (390g) condensed milk
* 10 egg yolks
* 1 teaspoon of vanilla extract or lemon essence

For the caramel:
* 1 cup sugar
* 3/4 cup water

Leche Flan Cooking Instructions:
* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
* Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the