Kaldereta Recipe Ingredients:

1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chili peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking or olive oil

Cooking Procedure:
In a casserole, saut: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. Add cheese and olives (optional) and continue to simmer until the sauce thickens. Serve with plain rice

Cooking Tips:
Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.

Menudo Ingredients:

2 lb. pork belly, cut into cubes 1/2 lb. pork liver, cut into cubes 1/2 cup soy sauce juice of 1/2 lemon (or juice of 4 calamansi) 1/4 cup vegetable oil 3 cloves garlic, chopped 1 onion, chopped 2 cups tomato sauce 1 cup water 1 tsp. brown sugar 1 bay leaf 1 cup potatoes, diced 1 cup carrots, diced 1 cup red bell pepper, diced salt and pepper, to taste

Cooking Procedures: 1. In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice). Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the liquid. 2. Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside. 3. In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and set aside. 4. Saut garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5 minutes. Return pork and accumulated juices to pot; stir to combine. 5. Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to simmer for about 20 to 25 minutes or until pork and liver are tender. 6. Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add diced red peppers then simmer for another 2 minutes. Transfer to a platter and serve hot.

Crema de Fruta Ingredients:

1 can fruit cocktail 1 can condensed milk 1 can (big) nestle cream 1 cup nata de coco 2 cups buko 1 pack unflavoured gelatin (colorless) 2 packs graham craker

Procedure:

1. 2. 3. 4. 5.

Mix all the ingredients except graham cracker. Put the graham in pan. Layer it then put the salad mixture. Repeat layering up to 3 or 4 layers. With 1 and 1/2 cup of water put the unflavored gelatin and bring it to boil and put it on top of the layered graham and salad. 6. Chill and Serve.