KALDERITANG KANDING

One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook. Consider it as the Philippines top beef stew.

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Vanjo Merano

Cuisine: Filipino Recipe

Serves: 6

Ingredients

• 2 lbs beef, cubed
• 3 garlic cloves, crushed and chopped
• 1 onion, finely chopped
• 2 cups beef broth
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 cup tomato sauce
• ½ cup liver spread or liver paste (processed using blender)
• 1 tsp. crushed chili or red pepper
• 3 large bay leaves
• 2 cups potatoes, sliced
• 2 cups carrots, sliced
• ¼ cup cooking oil
• ⅔ cup green olives
• salt and pepper to taste

Instructions

1. Heat the cooking oil in the cooking pot or pressure cooker.
2. Sauté the onion and garlic.
3. Add the beef. Cook for 5 minutes or until the color turns light brown.
4. Add the dried bay leaves and crushed pepper. Stir.
5. Add the liver spread. Stir.
6. Pour-in the tomato sauce and beef broth.
7. Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
8. Add potato and carrots. Cook for 8 to 10 minutes.
9. Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
10. Add salt and pepper to taste
11. Serve Hot. Enjoy!

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KANDING PAPAIT

          Papaitan Kambing “Pinapaitan nga kalding”or Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid). 

          Every special occasion like graduation blow-out party, christmas/new year’s party or birthday party, this dish is hit! Ito ang laging unang nauubos! No wonder why because it’s really good! Masarap! Naimas!  I know that this authentic dish is famous not only in Ilocos Region but also in the entire Philippines. But now that I’m based in US, it’s surprising to know that some Americans like our pinapaitan too! Filipino dishes have a way to win the palette of other races. Masarap naman kasi talaga ang lutuing Pinoy di po ba?  

Prep time

15 mins

Cook time

1 hour 48 mins

Total time

2 hours 3 mins

 

Author: Manny

Recipe type: Goat Recipe

Cuisine: Filipino

Serves: 8 servings

Ingredients

• 1 kilo goat innards (tripe, lungs, small intestines, kidney)
• 1 head whole garlic
• 3 Tbsp. ginger, sliced into strips
• 1 inch ginger, crushed
• 1 head garlic, chopped
• 2 red onion, chopped
• ⅛ cup spring onion, chopped
• 1 small packet plain sinigang mix (tamarind)
• 3 pcs siling haba (green finger chili), sliced
• ½ cup patis
• Granulated seasoning (e.g. Magic Sarap, NamNam) to taste (optional)
• salt and pepper to taste

Instructions

How to cook papaitan kambing:

1. Wash the goat's tripe, lungs, small intestines and kidneys thoroughly and set aside the intestines.
2. In a medium size pot put the tripe, lungs, kidneys, whole garlic and crushed ginger with enough water just to cover the meat.
3. Boil for at least 15 minutes then drain. Let is cool and set aside.
4. In another pot, put the small intestines and fill with water just enough to cover the intestines.
5. Boil for at least 15 minutes then drain the intestines and set aside to cool. Save the green liquid from the boiled intestines which you will use later as papait.
6. Slice all the goat innards into tidbits. In a small pan saute garlic until fragrant then follow the onions and ginger and saute until the onions are soft.
7. Add the goat innards and saute for about 9 minutes or until the innards starts to produce oil.
8. Pour some fish sauce or patis and stir for 4 minutes then pour water just enough to cover the innards. Simmer for at least 1 hour or less or until the meat is tender. Add water if the liquid is evaporating too much.
9. Last but not the least add the siling haba, sinigang mix and the papait (the green enzyme).
10. Add the sinigang mix and the papait a little at a time until the desired bitterness and sourness is achieved.
11. Simmer for another 4 to 5 minutes and season with salt, pepper and granulated seasoning. Serve hot with steamed rice.

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INUN-ONANG ISDA

Isda inun-unan is the Visayan version of paksiw na isda, a classic Filipino fish recipe in which the fish is cooked in vinegar, spices, and bits of vegetables. The dish is so delicious that you won’t notice you’ve consumed more rice than necessary. Good for your tummy—but probably bad for your diet.

 You can use any kind of fish for the isda inun-unan recipe depending on your preference, but the budget-conscious prefer to make it with milkfish, galunggong, and other inexpensive yet equally good-tasting fish varieties. As for the vegetables, ampalaya (bitter gourd), which surprisingly doesn’t make the soup bitter at all, and eggplant frequently make the list of ingredients.

Rabbitfish, however, is used for this recipe as its flesh is soft and tasty. The only problem is you can’t eat the belly part of the rabbitfish as it tends to taste bitter if not properly cleaned. Bangus (milkfish), on the other hand, makes a great fish for this recipe, especially the head and belly part (not so much for the body and tail part as it’s full of bones). It tastes so good that it takes twice the amount of time to finish eating the upper half of the fish than usual because people love to savor its taste by sucking the meat (especially around the eyes and the brain) until only the bones are left.

Get ready to use your bare hands when eating isda inun-unan to fully enjoy the dish.

How to Cook Isda Inun-unan

Ingredients

• 1 kg fish of your choice, properly cleaned, innards removed
• 1 medium-size ampalaya, cleaned and sliced
• 1 medium-size Chinese eggplant, sliced
• 1 small-size onion, chopped
• 1 thumb ginger, sliced
• 5 pc long green chili
• 1 tsp whole peppercorn
• ½ cup white vinegar
• 1 cup water
• Salt to taste

Instructions

1. Put the water, vinegar, ginger, onion, fish, salt, and whole peppercorn in a cooking pot. Cover it and bring to a boil.
2. Once it boils, adjust the heat to low and continue cooking for 15 minutes.
3. Add the chili, ampalaya, and eggplant. Cover the pot again and continue cooking until the liquid is reduced, leaving a bit of thin soup.

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TINOLA NGA ISDA

Tinoloa nga Isda in most areas of the Philippines -- particularly in Visayas and Mindanao, two of the three main island groups -- the word "tinola" refers to a clear ginger- and onion-based soup, stew or broth. One of its variations is fish tinola, also known as tinolang isda. Traditionally made with freshly caught fish, it is best served when piping hot. It is highly regarded by the Filipino people for its pleasing aroma and nutritional value.

Step 1

Cut the fish into pieces. Clean the pieces and set them aside.

Step 2

Pour oil into a pot and heat it.

Step 3

Add chopped onions, garlic, tomatoes and ginger. Saute for about 2 minutes.

Step 4

Add the water and chopped tanglad to the pot. Bring to a boil for up to 5 minutes.

Step 5

Add the fish and the sliced chayote. Season with patis, salt and pepper.

Step 6

Reduce the heat and simmer for an additional 5 minutes, or until fish and chayote are cooked.

Step 7

Add the malunggay for garnish and turn off the heat. Serve hot.

Tips

• The best time to make and serve tinolang isda is when the weather is cold.

Things You'll Need

• 2 fish, preferably swordfish or tuna
• 2 tablespoons vegetable oil
• 1 large onion
• 2 tomatoes
• 1 clove garlic
• 1 root ginger
• 2 straws of tanglad (lemon grass)
• 1 chayote, or vegetable pear
• 1 cup malunggay (Moringa oleifera vegetable tree)
• 3 cups water
• Patis (Filipino fish sauce), salt and pepper to taste

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