Tag pulutan

Caldereta Corned Beef

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Deliciously Affordable

Caldereta or “Kaldereta” is a festive dish brought to the Philippines by the Spanish during their colonial occupation. Goat meat is commonly use for this stew. Variation includes; pork, beef and chicken.

Infamous for being an expensive pinoy delicacy, it is usually cook on special occasions only.

We created a recipe so affordable that you will be able to prepare it with ease and cook everyday if you like.

unusual secret ingredient? (not so secret anymore 🙂 )

Here is our economical take on caldereta using “sari-sari” store brought ingredient.

Ingredients:

  • 2 tbsp cooking oil
  • 1 large size onion, chopped
  • 4 cloves of garlic, chopped
  • 1 large size tomato, chopped
  • 1 canned corned beef
  • 2 tbsp soy sauce
  • 1 small canned liver spread
  • 1/2 cup tomato sauce
  • 3 pcs. snackable green peas ( we used the brand Muncher)
  • 2 pcs. chilies
  • ground black pepper to taste

Instruction:

  • Heat cooking oil in a pan.
  • Cook onion, garlic and tomato.
  • Add in the corned beef and fry it for a few moments to release the flavor.
  • Add in the soy sauce, liver spread and tomato sauce.
  • Let it simmer for about a minute.
  • Add MUNCHER green peas and chillies.
  • Put ground black pepper to taste.
  • Simmer it until the sauce reduces and thickened.
  • Garnish it with chopped or whole chillies on top.

“You don’t need a silver fork to eat good food.“

Paul Prudhomme

ZERO to KUSINHERO

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BULAHAW

Mussel & Longbeans in Spicy Coconut Cream

Bulahaw is a tagalog term which means disturbed from loud noise.

Having a bicolana mother as my cooking mentor, I developed a special relationship with fusion of coconut cream and chilies. Growing up in Cavite awakens my love for adobo mussel (adobong tahong). And because one of Kusinheros’ purposes is to create a twisted Filipino dishes or maybe even trying to invent a new one, we came up with the idea of combining some of the ingredients that are close to my heart and precious to my palate.

  • collision of sea and land elements

Inspired from gising-gising of Nueva Ecija and Pampanga, we created Bulahaw. Maybe for some, it is a bit intimidating to eat because of the high level of heat from the chilies. If we pair it with rice (which most of us Pinoys do), you’ll be surprised that only a small amount of this ulam is consumed as compared to the mountain of rice on your plate. It is particularly best to eat up as pulutan with your favorite agua de pataranta (alcoholic beverages). Cheers!

Ingredients:

  • 3 tbsp cooking oil
  • 2 medium size red onions
  • 6 cloves of garlic, minced
  • 250g mussel boiled and shelled
  • 1 1/2 cups of mussel broth
  • 3 tbsp vinegar
  • 2tbsp oyster sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 250g longbean/stringbean (sitaw)
  • 1 medium size ginger, julienned
  • 3 cups coconut cream (kakang gata)
  • 1 1/2 tbsp fish sauce
  • 7 pcs bird’s eye chili, chopped
  • 5 green finger chili, chopped
  • spring onions for garnishing

Instructions:

  1. Heat cooking oil in a pan and cook halves of onion and garlic.
  2. Add in mussel, vinegar, oyster sauce, salt and pepper.
  3. Take out from pan and set aside.
  4. On the same pan, cook the remaining oil, onion and garlic.
  5. Add in and fry the ginger.
  6. Add in the mussel broth, coconut cream and fish sauce.
  7. Add in the longbean and red chilies.
  8. Put salt and pepper to taste.
  9. Mix in the cooked mussel and simmer until the sauce reduces.
  10. Add in the green chili fingers.
  11. The dish is done when some of the coconut oil appears.
  12. Garnish it with chopped spring onions.

“The secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain