Caldereta

INGREDIENTS:

1 kilo beef shanks (or 1 kilo spareribs - my fave!)

1 head garlic

1 large onion

3 pcs. large potatoes, quartered

2 large carrots, cut into 1" cubes

1 large pouch tomato sauce

1 small can liver spread

1/2 cup cheese, grated

1 bell pepper, julienned

PROCEDURE:

1. Boil beef until tender. Drain and set aside stock.

2. Saute' garlic and onions in a deep casserole. Add beef. Cover for about 5 minutes.

3. Add in the tomato sauce and 4 cups stock. Let simmer for 10-15 minutes.

4. While waiting, fry potatoes in a pan until the edges are turning golden brown. Set aside.

5. Add the remaining ingredients (except potatoes) and let simmer for another 10 minutes.

6. Add in the potatoes, season with salt and pepper, and you're good to go!

Brocolli with Mushrooms in Oyster Sauce

(the greens look a little soggy... that's becoz i used frozen brocolli :( )

INGREDIENTS:

1/2 kilo dried shiitake mushrooms

brocolli

1 medium ginger, sliced thinly

butter

5 tbsps. oyster sauce

salt and pepper to taste

PROCEDURE:

1. Soak mushrooms in water for about 30 minutes. Drain.

2. Heat butter in a pan over low fire.

3. Saute' ginger.

4. Add in mushrooms and pour oyster sauce. Let stand for 10 minutes

5. Add brocolli. Season with salt and pepper. Wait for another 5 minutes.

6. Top with fried garlic bits and serve hot.

Fish Steak

a twist in the usual "prito"

INGREDIENTS:

5-6 pcs. cross-cut section of tanigue

1/2 cup soy sauce

3 pcs. calamansi

1 large onion, cut into rings

1/2 beef cubes

olive oil

spring onions, chopped

salt

pepper

garlic powder

PROCEDURE:

1. Marinate 5-6 pcs. cross-cut section of tanigue in salt, pepper, and garlic powder for 1 hour. Pan fry fish. Arrange in a serving platter.

2. Combine soy sauce, calamansi juice, 1/2 beef cubes, and 3/4 cup water.

3. Over high fire, heat olive oil. Saute' onion rings. When onions become transparent, set aside half of it for toppings.

4. Add in the soy mixture and the chili.

5. Add salt and pepper to taste.

6. Pour sauce over fried fish. Top with spring onions and onion rings. Serve hot.