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Saturday, June 12, 2010

Celebration Dish

What better way to celebrate the Philippines' 113th Independence than preparing a Filipino celebratory dish?

Beef Caldereta is usually one of the dishes that comprises a Filipino household's menu during parties, get-togethers, potlucks and fiestas. While this stew may show traces of Spanish influence, it has become a truly Filipino dish all its own. This version I'm sharing is one that my father developed over the years when there are parties to be held at home and which our guests would usually gush over and pour compliments at how very tasty it is. It was a good thing that I finally sat him down and dictated the recipe to me.

Ingredients:

3 kilos beef cubes
5 pcs. hotdogs/sausages
1 cup grated cheese
1/2 cup green olives
2 big onions, quartered
2 cloves garlic
few thin slices of ginger for sauteing
2 T tomato paste
1 sm. can liver spread
3-4 large green & red bell peppers
4 T Knorr liquid seasoning
1/2 kilos potatoes, quartered
2 large carrots, sliced

Procedure:

1. Marinate beef in 1 cup beer & Knorr seasoning for 30 mins.
2. Saute beef, onions, garlic, ginger & black pepper until beef is partially cooked.
3. Add 1 cup water (or as desired depending on how thick you want the sauce to be). Cook under slow heat. Cover until juice of beef comes out and until tender.
4. Add liver spread. Mix then season with salt & soy sauce to taste.
5. Add all other ingredients, last being the grated cheese, and let simmer until vegetables are just cooked. Serve and enjoy.

4 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

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    Best regards,

    Vincent
    petitchef.com

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  2. Hi Karin,

    Thanks for the recipe! My husband loves it and wants me to add it to my repertoire. Please thank your Dad for me too.

    Best regards,
    Arly Parcero-McMurchy
    Florida

    PS. I didn't have beer so I marinated with whisky (Bushmills Malt) and it turned out quiet well, will try the beer next time. Thanks again!

    ReplyDelete
  3. Thanks, Arly! Hope you keep visiting this blogsite. I'm enjoying cooking & writing about it so I hope you continue to find it interesting.

    ReplyDelete
  4. Hi Camelia/Vincent!

    Thank you for your kind words. I've already registered at Petitchef as you suggested and have even posted the widget here (as you can see). Thank you for your invitation. Looking forward to be a part of your community.

    ReplyDelete