I was fortunate to be invited to participate in a unique seminar wherein you get to try out everything the speaker was talking about and get to concoct your own creation. I’m talking about Coffee, Tea and Me by Franklin Tiu. If you’re thinking of opening a coffee shop, tea shop or expanding the beverage choices of your existing business, this is the seminar for you.
Attending the seminar was the most fun Saturday I’ve had. Entertaining, educational and most importantly inspirational.
Thank you Franklin and Peaches and that includes Far.
Found some fresh mushrooms at the market and I decided to try an easy quick stir-fry. A simple recipe that’s done in 15 minutes.
TRIPLE MUSHROOM STIR-FRY
fresh shitake mushrooms, sliced
fresh white button mushrooms, sliced
fresh portobello mushrooms, sliced
salt and pepper
- Heat olive oil in pan, add in butter to prevent butter from burning.
- Add in garlic and saute until fragrant but not brown.
- Toss in mushrooms and saute until soft and wilted
- Salt and pepper to taste.
- Serve topped on toasted garlic bread or toss with cooked pasta.
I suddenly had this urge to make caldereta from scratch after hearing my mom and aunt reminisced about a relatives cook’s caldereta. I remembered it was rich, thick and hearty with a sweet pickle undertone. I never cooked caldereta before much less use goat’s meat in a recipe, so I decided to use beef for now, just to be on the safe side.
I surfed the net and found this recipe by Connie Veneracion http://homecookingrocks.com/spicy-beef-kaldereta/. As an alternative to goat’s meat, she suggests using beef, pork, chicken and even bangus. To make the sauce thick, add potted liver, liver pate or home-made chicken liver mash (recipe provided). I decided to omit the liver mash because my parents can’t eat innards for health reasons. Still the caldereta came out delicious. Sweet, savory with the right amount of tartness and a slight kick from the sili.
I also found a tip wherein you cook equal amounts of meat and onions, and there’s no need to add stock. The onions and other vegetables will provide enough liquid to stew the meat.
As with any stew, this caldereta is even better the day after. Here’s my version of caldereta.
1 kg beef (batok, brisket, short ribs or boneless shanks)
1 kg onions, finely chopped
1 kg tomatoes, finely chopped
1/2 cup garlic, minced
2 pcs bell pepper, finely chopped
2 to 3 pcs siling labuyo
1/2 cup tomato paste
1 bay leaf
salt to taste
olive oil for browning meat
2nd cooking. To be added when stew is almost done
1/2 cup olives, stoned or pitted
2-3 pcs sweet pickles
2 pcs bell pepper, cut into stripes for garnish
parsley, for garnish
1/4 kg chicken liver
4 to 5 potatoes, cut into wedges and fried
3/4 cup frozen sweet peas
- Cut beef into 2″ chunks. Brown on all sides and set aside.
- Add onions into cooking pot and soften a bit. Scrape brown bits that sticked at the bottom of pan.
- Add in garlic, tomatoes, bell peppers and siling labuyo. Cook until all vegetables are soft.
- Season with salt.
- Add tomato paste and bay leaf.
- Add in meat, simmer for two hours or until fork tender.
- Stir occasionally during cooking. If sauce becomes too dry before meat is cooked, add only enough water to maintain thickness of sauce.
- While beef is simmering, fry potato wedges and set aside.
- When beef is cooked, add in olives, mashed liver, fried potatoes and peas.
- Garnish with parsley and bell pepper.
- Serve with piping hot cooked rice.
For chicken liver mash to thicken sauce
- Boil chicken liver with a little water.
- When cooked, mash with fork or pass through blender or food processor. Add liquid if necessary to ease food processor.
- Add to caldereta.
Auntie Ting gave me this recipe and I’ve used this on salmon with equal success. This recipe is perfect for when you’re pressed for time or when unexpected guests arrive. I’ve baked this in a toaster oven for 1 bangus and inside the oven when I need to make more. This dish is done in less than 30 minutes.
CHEESY BAKED BANGUS
1 pcs bangus, split, deboned preferred
salt and pepper to taste
2-3 tablespoons lemon juice
1/4 cup mayonaise
3-4 cloves garlic, minced
grated parmesan cheese
- Pre-heat oven to 300°F
- Lay bangus on a glass or metal plate.
- Season with salt, pepper and lemon juice.
- Dab with butter.
- In a bowl, mix garlic and mayonnaise. Slather on top of bangus.
- Sprinkle with a generous amount of grated parmesan cheese.
- Bake for 5 minutes. Do not over cook.
In Cantonese tradition, a new mother eats chicken wine soup for the first ten days after giving birth. Then for the rest of the month, the mother-in-law makes pig’s feet and ginger in black vinegar, which are said to help the mother produce more milk for the baby. The eggs in this dish are a symbol of birth and life, and the ginger helps to reinvigorate the mother’s body. To make this correctly you must peel the ginger which takes incredible patience. – Excerpt from The Wisdom of the Chinese Kitchen
I just fell in love with this dish when my 3rd auntie made this for us. This is a must order dimsum fare during trips to Hong Kong. I enjoy the sweet sour taste of the vinegar, the sticky gelatinous consistency of the sauce which comes from the long cooking time and of course the pig trotters. I eat it with mashed up hard boiled egg in the sauce, no rice.
腿肉的黑醋 (Pork Trotters & Ginger in Sweet Black Vinegar)
1.5 kg pigs’ fore-leg, split and cut into 2 inch lengths
1 kg ginger, peeled and smashed
1 teaspoon sesame oil
21 ounce bottle Chinese sweetened black vinegar (ie. Guan Ji Vinegar Sweetened)
1 tablespoon dark soy sauce
2 teaspoons salt, or to taste
6 to 8 eggs, hard boiled, in their shells
- Blanch meat and set aside.
- Heat oil in a pot (preferably clay pot, do not use metal or it will react with vinegar).
- Saute ginger till fragrant.
- Add vinegar, water, rock sugar and salt. Bring it to a boil.
- Reduce to a simmer and continue simmering for an hour.
- Add in the meat and simmer on low fire for at least an hour or till the meat is tender.
- Serve hot with rice.
Rainy days alway makes me crave for stews. I like my stew rich, thick and hearty, a meal in itself. Some like stew with bread but for me, a bowl of piping hot rice, topped with fork-tender meat with lots of vegetables and sauce is – Perfection.
BEER BRAISED BEEF STEW
1kg beef shanks
3 tablespoons olive oil
1 cup flour
Salt and black pepper
2 cups onions, medium diced
1 cup celery stalks, medium diced
1 cup carrots,medium diced
2 tablespoons garlic, chopped
3 bay leaves
2 tablespoons fresh thyme, chopped
1 bottle (330ml) dark beer (ie.Cerveza Negra)
2 quarts soup stock
1/4 cup parsley
- Season flour with salt and pepper. Dredge the shanks with seasoned flour. Set aside.
- In a large stock pot or braising pot, add the olive oil.
- Brown shanks on all sides and set aside.
- Add the onions to the pot and saute for 2 minutes. Season with salt and pepper.
- Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper
- Stir in garlic, bay leaf and thyme. Cook for 1 minute.
- Deglaze pan with beer. Add soup stock. Bring to boil and reduce to simmer.
- Add beef and simmer for 2 hours or until beef falls off the bone and sauce is thick.
- Season with salt and pepper if needed.