goat's meat in coconut milk and asparagus

Everytime we have goat's meat, there is only 1 dish that we knew how to make of..that is..Kaldereta. since i wanted to be creative and to go out of the usual..i decided to make this dish...it's something like a curry dish but not really so much of it...

First, wash the goat's meat well. Drain. Squeeze 5 kalamansi (lemon or lime) to get rid of smell. Saute onion, garlic and ginger in canola oil (or just whatever that you have around). Stir fry the goat's meat for 10 minutes till the juices comes out and the flavors of the spices blends in the meat. Add 1 tbsp. worcestershire sauce, season with salt and black peppercorns. Add 1 cup of soda to tenderize the meat. After 30 minutes add the coconut milk..about 3 cups. Simmer for another 30 minutes then add 2 tbsp turmeric. Simmer under medium fire until the meat gets tender. Adjust seasoning. Add the asparagus a minute or two before you turn off the heat.

i loved it! it's spicy with the rich flavor of the coconut milk...just so damn good! and the asparagus?...couldn't have taste better!

menudo

this is again a classic filipino recipe. my mom absolutely love this. there is never an ocassion in our home without this dish...my mom just wouldn't allow it. i guess this dish was influenced by the spanish colonizers in the philippines a decade ago?hmmm i'm not sure when exactly i'm not so good with memorizing history and stuff. Well anyway, spanish regime brings a lot of very good influences in this country. among the many is this menudo which has evolved from a simple stew into this rich and colorful dish that we have today.
my mom specifically marinates the cubed pork in kalamansi juice (lemon juice) and soy sauce for an a hour or so before cooking. and you can really tell the difference when you take a bite there's this citrusy taste in the pork with the sweet and a little bit of tangy flavor from the sauce~a definite must try!

500 gms pork
200 gms pork liver
2 pcs potatoes,cubed
2 pcs carrots, cubed
2 pcs water chestnuts, cubed
raisins
hotdogs
250 gms. tomato sauce
1 red bell pepper
1 green bell pepper
2tbsp worcestershire sauce
2 tbsp sugar
1/2 cup pineapple juice
1 onion, chopped
5 cloves garlic, chopped

Saute onions and garlic in a saucepan. Add the marinated pork. Stir-fry for 5-10 minutes before adding the liver. Add the pineapple juice. Simmer for 10 minutes. Add all together the rest of the veges. Simmer. Add the tomato sauce, red and green bell pepper, raisins and hotdog. Add the sugar. Season with salt and pepper. Adjust seasoning according to your taste. Simmer until the sauce has become syrupy in consistency.

beef ribs stew

it's a beautiful sunday morning...i've been feeling quite tired for some days now but woke up today with renewed vigor and strength. so i prepared an early lunch ( i skipped breakfast so i was in a hurry to get into lunch). beef rib stew or what we call in filipino "nilagang baka" is a hearty meal . growing up i fondly remember that we almost have this every sunday. it's a one pot meal and very easy to prepare. Just wash the beef ribs thoroughly and put in a pot with enough water to cover the ribs, add 2 red onions, ginger (sliced and crushed) and simmer in medium fire. when it's boiling, add cubed sweet potatoes, salt, fish sauce..let it simmer until cooked or when the meat starts to pull off from the ribs. add the cabbage or chinese pechay a minute before turning the fire off. i eat the beef with a dipping mixture of soysauce, lemon juice(kalamansi), and crushed chili peppers (siling labuyo)...just the way filipinos loved it!

adobo to the next level!

this is a dish with "filipino" written all over it... what is a celebration without adobo?...naturally this is a mainstay in philippine cuisine~basically, adobo makes up for pork belly, soy sauce, vinegar, peppercorns and a little sugar. however there are lots of variations you can make depends on your creativity...i make mine simply, stew style, like putting all the ingredients all together and simmer until done. that's it. no fuss and very convenient. however, if i want it really special...i marinate the pork belly overnight with coarse peppercorns, balsamic vinegar and a little soy sauce. i then deep fry the pork belly with enough oil until it's done. next i put the cooked pork belly in a pot added again with balsamic vinegar, soy sauce, brown sugar, cayenne pepper, pineapple chunks with juice (reserve some for garnishing), a little gin, onions, garlic, bay leaf ( lately i've been using morton & bassett bay leaves which is 100% organic), and star anise.simmer over low fire for 30 minutes and add spring onions. garnish with pineapples. this method really intensifies the flavor of this dish. and the smell is just oh so heavenly!...i have to admit that using morton & bassett herbs and spices took it up the notch. for those of you who is watching out for their weight like me this is totally a comfort food...i told myself im just going to have a bite but ended up with more than a few *groan* how the heck will i lose weight when i'm making dishes like this...well, might just as well enjoy it!!!

Rice porridge (lugaw) to the rescue~

i'm always fascinated with rains~somehow it always gives a really good feeling...and so 3 days ago i was feeling high with the sound of raindrops, cool breeze of air..i was all perked up thinking what dishes i can whip up in this cold weather when i got the flu bug...suddenly i was not enjoying the climate anymore and worst of all i couldn't taste anything that i eat(what a bummer!)...i had to practically drag myself out of bed and conjure something to make it all go away...so i decided the usual stuff that i make when someone gets sick...rice porridge (lugaw)...i sauteed the strips of chicken breast in lots of ginger( to help heal my sore throat) and garlic in sesame oil before adding the rice and chicken stock. i added fish sauce to give it a flavor...simmer in low fire...added freshly minced parsley and kani sticks shortly before turning off the fire...it's amazing how much it gives a boost of energy when you're feeling tired and low...

kaldereta

this is really really good! we had this for dinner last night. i have been making this dish for quite some time being my dad's favorite dish but this time it got even better with the addition of balsamic vinegar. kaldereta is a Filipino term for goat meat stew. i think this meal is of Spanish origin having a tomato-based sauce...enjoy!

Ingredients:

600 gms. goat meat
3 pcs. lemon
2 onions, sliced
1 clove garlic, chopped
2 pcs bay leaves
3 pcs. star anise
5 tbsp. worcestershire sauce
2 pcs whole pickles, sliced into cubes
3 cups soda (7-up)
1/4 cup rice wine
1 pc. red bell pepper
1 cup pineapple chunks
250 gms. tomato sauce
carrots and potatoes, cubed
salt and pepper to taste



1. Wash the goat meat thoroughly with water. Drain. Squeeze in 3 pcs. lemon, blend well with the goat meat. Disregard the lemon seeds and set aside for 15 minutes.
2. Saute the onions and garlic in olive oil. Add in the goatmeat. Stir-fry for 5 minutes.
3. Add 5 tbsp. worcestershire sauce, salt, pepper, whole pickles, star anise, bay leaves and rice wine. Mix well and simmer for 5 minutes before adding the soda. Cook over low fire for 30 minutes.
4. Add the tomato sauce and pineapples. Simmer for another 30 minutes or until the meat is tender.
5. In another pan, deep fry the potatoes and carrots. Drain in paper towel.
6. Add in fried potaotes and carrots together with the red bell pepper to the meat mixture.
7. Blend well to coat the veges with the sauce.
~~~SERVE HOT!~~~