Kaderetang Kambing

Procedures:

1. Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
2. Drain marinate and stir fry meat until color changes to light brown, keep aside.
3. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
4. Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
5. Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
6. Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
7. Add bell pepper, season with salt and cook for another 30 seconds,
8. Serve hot with Rice.

Filipino Beef Steak

Estimated time to prepare and cook: 50 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.Increase heat for a minute or two to brown steaks.Add the sliced onions and continue to cook for another minute.Serve on a platter including the oil and sauce.Best served with hot plain rice.

Filipino Adobo

 A basic Philippine adobo usually has chicken and/or pork marinated in vinegar, black pepper, garlic and bay leaf and then cooked in oil.  Soy sauce is often used as an ingredient as well but its addition to the basic adobo recipe is a relatively recent development.

While chicken and pork adobo recipes are the most common, the use of other main ingredients argues for adobo to be more accurately described as a method of cooking than a dish per se.  

The dish and its method of preparation are believed to be indigenous to the Philippines but the term adobo is of Spanish origin, a legacy from the time the islands were ruled by Spain. In Spanish cuisine the term adoborefers to a pickling sauce consisting of olive oil, wine vinegar and spices; in Mexican cuisine it describes a paste of chilies, spices, herbs and vinegar. Spanish and Mexican dishes using these seasonings are described as adobado or adobada. While bearing some similarities, the Filipino dish is distinct. 

So try it now!! So yummy Foody !