Pinoy Food 201

I first ate Korean Beef Stew at the old Kimchi Korean Fastfood in the mid-seventies. My love for Korean beef stew inspired me to make my own version similar to the Kimchi Korean beef Stew. Here is my version that is a hit with my guests. Korean Beef Stew 1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs) 1/2 cup sugar 2 tbsp sesame oil 2 tbsp rice wine 3/4 cup soy sauce 1 head crushed garlic 1 onion head 1 Tbsp Ginger, crushed 1 cup green onions, sliced salt pepper 5 pieces red sili finely chopped A. Preparation Combine the first 8 ingredients Marinate beef overnight B. Cooking 4tbsp oil water 1. Heat oil and sear marinated beef 2. pour marinade 3. add enough water just to submerge beef 4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes. 5. season to taste with sugar, salt, pepper and red sili 6. garnish with green onions, 1 tsp sesame oil, sesame seed. Source: http://pinoyfoodblog.com/filipino-recipes/korean-beef-stew/ [Posted with

Quickly create mechado, a delicious Filipino beef stew Filipino beef stew, also known as mechado, is a rich and succulent main dish that combines the exotic flavor of soy sauce with a full beef and vegetable stock and is infused with the delicate aroma and taste of bay leaf. Preparing the stew is easy, and the recipe produces a beef that is moist and tender. Serve this dish over hot white rice. Difficulty: Easy Instructions Things You'll Need 3 lbs beef with bone, cubed 1 onion, chopped 8 garlic cloves, chopped 1 tbsp. olive oil 1 large red pepper, chopped 1 large can of tomato sauce 1/2 cup soy sauce 2 beef bouillon cubes 1 bay leaf Cooked white rice Salt and pepper to taste 1 In a large pan, heat the olive oil over medium heat. Add the onions, garlic and red pepper, and gently saute. Cook for 5 minutes or until the vegetables soften. Stir constantly. 2 Add the beef and stir well. Add the bay leaf and cook until the beef is evenly browned and its juices are extracted into the pan

Estimated Cooking time: 1 to 2 hours Beef Stew Ingredients: [singlepic=60,240,180,,right]1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes 8 potatoes cut the same size as the beef 1 bundle Pechay (Bok choy) cut into 2 pieces 1 small cabbage, quartered 5 onions, diced 1 head garlic, minced 4 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil 10 corns of black pepper 1 liter of water Salt and pepper to taste Beef Stew Cooking Instructions: In a big casserole, heat oil and sauté the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice. Source: http://www.pinoyrecipe.net/nilagang-baka-recipe-beef-stew/#axzz1cFqgGQMa [Posted with iBlogger from my iPhone]

3 pounds rump roast, trimmed, cut into 2" chunks 3 cloves garlic, minced 1 small onion, chopped 3 large tomatoes, chopped 1 bay leaf 3 tablespoons soy sauce 6 medium potato, peeled and quartered oil, for frying 3 cloves garlic, minced Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Sauté for 1 to 2 minutes. Remove meat from sauce and add to sautéed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat. Serves 6 Submitted By: Rosie Bunda Source: http://www.cooks.com/rec/view/0,1948,133186-241194,00.html [Posted with iBlogger from my iPhone]

This dish is influenced by the Spanish way of cooking which has been handed down from generation to generation. There have been variations of this very popular recipe, and I have added my personal flair. Word of advice in cooking this dish is to start with less sodium and work your way to your taste. Ingredients: 3 pounds Angus beef top round, fat trimmed and cut into chunky serving pieces 1/2 cup soy sauce 1 large Spanish onion, finely chopped 2 large ripe tomatoes, finely chopped 2 tablespoons tomato paste Juice of 1/2 lemon 1 piece chorizo de Bilbao (optional), sliced into 1/4″ diagonals 2 bay leaves 2 pieces large potatoes, peeled and diced (1” approximately) 10 pieces pitted green or black olives 1/2 cup red bell pepper, diced 1/2 cup green bell pepper, diced Methods: 1. Combine the beef, half of the soy sauce, onions, tomatoes, tomato paste, lemon juice, chorizo de Bilbao (if desired), bay leaves, and 2 cups water (or more if needed). Cook until the beef is tender. 2. Correct t

Preparation time: 1h 10 min Servings: 10 Calories per serving: 194 kcal Ingredients: Mama Sita’s Spicy Sauce (Caldereta) Mix – 1 pouch Beef brisket (cubed) - 1 kg (2.20 lb.) Potatoes (cubed) - 1 cup Carrots (cubed) - 1 cup Red bell pepper (bite size) - 1 cup Green peas – ½ cup Green olives (pitted, optional) - ¼ cup Water – 2 cups Cooking oil – 3 tbsp. Directions: Pan fry the meat in heated cooking oil until brown. Add water, bring to a boil then lower the heat and simmer until meat is tender. Add more water if needed. Stir in Mama Sita’s Caldereta Mix and add potatoes and carrots, simmer for 10 minuets. Lastly, add the rest of the vegetables and cook until done. Other meat substitutes: lamb, goat, chicken, pork Source: http://www.cookingwithpeachy.com/wordpress/mama-sitas-series-beef-caldereta/ [Posted with iBlogger from my iPhone]

Preparation time: 1h 10 min Servings: 10 Calories per serving: 194 kcal Ingredients: Mama Sita’s Spicy Sauce (Caldereta) Mix – 1 pouch Beef brisket (cubed) - 1 kg (2.20 lb.) Potatoes (cubed) - 1 cup Carrots (cubed) - 1 cup Red bell pepper (bite size) - 1 cup Green peas – ½ cup Green olives (pitted, optional) - ¼ cup Water – 2 cups Cooking oil – 3 tbsp. Directions: Pan fry the meat in heated cooking oil until brown. Add water, bring to a boil then lower the heat and simmer until meat is tender. Add more water if needed. Stir in Mama Sita’s Caldereta Mix and add potatoes and carrots, simmer for 10 minuets. Lastly, add the rest of the vegetables and cook until done. Other meat substitutes: lamb, goat, chicken, pork Source: http://www.cookingwithpeachy.com/wordpress/mama-sitas-series-beef-caldereta/ [Posted with iBlogger from my iPhone]

Kaldereta na bibe or duck caldereta (duck stew) is a well known filipino recipe, it is one of many variation for cooking caldereta recipe, caldereta can be also cooked using beef, goat meat, chicken, pork or even fish. Duck Caldereta Recipe Ingredient: 1 whole duck, dressed, clean and cut into desire size 2-3 tbsp margarine 1 tbsp cooking oil patis 3-5 tbsp minced garlic 1 whole onion, sliced 50 gram ginger 3 pcs medium size potato, quartered 1 carrots slice 1 medium 1 whole red bell pepper, slice into strips 1/2 cup tomato sauce 1 can vienna sausage 1 cup grated cheese 1 cup kakang gata (coconut cream) 2-3 siling labuyo salt to taste vetsin How to Cook Kaldereta na Bibe: Bring to boil duck meat for 5 minute in a casserole with ginger, drain and set aside. In a pan sautee garlic and onion from margarine and cooking oil Add duck meat and patis and simmer for 10 minute Add 2-3 cup of water to tenderize duck Add water if needed until achieve desire texture of duck meat Add carrots and pot

Ingredients: 1 kilo MONTEREY Beef Brisket (punta y pecho), cut into 11⁄2 inch cubes 2 Tbsp Lea & Perrins Worcestershire Sauce 1 Tbsp salt 2 Tbsp Magnolia Nutri Oil 6 cloves garlic, minced 1 large onion, chopped finely 1 pack (250g) Four cheeses spaghetti sauce 1 bottle (330ml) San Miguel Light Beer 1⁄2 kilo baby potatoes, scrubbed and washed 1⁄2 kilo carrots, peeled and cut into 1⁄2 1⁄4 kilo celery stalks, chopped into thin slices 1 red bell pepper (pimiento), cut into 1" wedges 1 can (85gm) Purefoods liver spread 1⁄2 tsp freshly ground black pepper 2 bay leaf Procedures Place MONTEREY Beef Brisket (punta y pecho), in a mixing bowl and add Lea & Perrins Worcestershire Sauce and salt. Mix well. Allow to marinate for 1 hour while preparing the rest of ingredients. In a heavy skillet, heat oil and sauté garlic and onion. Introduce MONTEREY Beef Brisket (punta y pecho), and fry until brown. Add spaghetti sauce and simmer for 5 mins over low heat. Add beer, liver spread, celery

1 kilo goat meat, cut to serving pieces bone in 1 small can liver spread 1 medium size potato, quartered 1 large size carrot, cut into wedges 2 medium size red and green bell pepper, cut into wedges 1 small can sliced pineapple, cut to pieces reserve juice 1/2 cup green olives (optional) 1/2 head garlic, chopped 1 large size onion, chopped 2 tbsp. tomato paste (or 1 cup tomato sauce) 1/4 cup fish sauce 2-3 red hot chili, sliced 1/4 cup white vinegar 1 tsp. peppercorns, crushed 2-3 pieces bay leaf salt and pepper cooking oil Cooking procedure: Place the goat meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a sauce pan sauté garlic and onion, add the goat meat and stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of water, res

Here's a detailed version of how to cook Filipino's Beef Caldereta: (Filipino beef stew) 4 to 6 servings Ingredients Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste Liver pâté (optional) -- 1/4 cup Method Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3 to 5 minutes to cook down

Ingredients: 2 lbs beef, cubed 3-4 cups water 1 medium onion, chopped 1 garlic clove, crushed 1 cup bell peppers, cut into strips 1 cup tomato sauce 1/2 cup tomato paste 2/3 cup liver, spread 1 cup grated cheese 1 cup unsweetened pineapple juice 1 tablespoon Tabasco sauce (optional) 3 large bay leaves 3 medium potatoes, sliced 2 medium carrots, sliced salt and pepper How to Prepare Beef Caldereta 1. Boil the beef until tender, in the water to make a nice beef broth. 2. Add pineapple juice and onion. 3. In a separate pan sauté garlic until almost brown. 4. Add to beef and broth. 5. Add the tomato sauce and tomato paste and allow to simmer for ten minutes. 6. Add bay leaves, bell pepper, carrots, and potatoes. 7. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste. 8. Add optional Tabasco sauce. 9. Cook until cheese is melted, stir. 10. Remove bay leaves. 11. Add water if the mixture is too thick. 12. Serve hot on individual servings of a bed of coo

Ingredients: * 1 Kg Beef brisket (cut into 1.5″ cubes) * 1 pouch Mama Sita’s caldereta mix * 1 cup potatoes (cut into serving portions) * 1 cup carrots (cut into serving portions) * 1 red bell pepper (cut into 1.5″ triangles) * 2 cups of water * 1/5 cup of green peas * 1 tbsp of cooking oil Caldereta Recipe Cooking Instructions: * Heat cooking oil * Pan-fry meat in oil until golden brown * Add water, bring to a boil. Cover and simmer until meat is tender * Add Mama Sita’s Caldereta mix and stir. * Add the potatoes and carrots. stir and let simmer. * Add the rest of the vegetables. Cook until done. * Serve and enjoy Caldereta Recipe Cooking Tips: * While the meat is cooking, if it becomes too dry and water evaporates too quickly, add a little more water Source: http://www.torontofilipino.com/recipes/caldereta/ [Posted with iBlogger from my iPhone]

Ingredients: 1.5 lbs. stewing beef, cut into 1.5" cubes 1/2 cup vinegar 6 whole peppercorn, crushed 3 tsp. cooking oil 2 tsp. salt 3 cloves garlic, crushed 1 onion, sliced 1/2 cup tomato sauce 1/2 cup hot water 1/2 green pepper, cut into strips 1/2 red pepper, cut into strips 1 bay leaf 1 tsp. tabaso 1/2 tsp. MSG 1 tsp. sugar 3 tbsp. oil 1 small can peas (8 oz.) 2 oz. liver sausage or 3 oz. can liver spread Garnishes 2 hard cooked eggs, sliced 1/4 cup stuffed olives METHOD 1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside. 2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender. 3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and coo

Ingredients: ~1 kilo of beef(preferably cubed) ~1 cup of tomato sauce ~1 can of liver spread ~2 meduim sized onions(chopped) ~1 garlic (crushed) ~1/2 cup tomato paste ~3 potatoes(cubed) ~2 carrots(also cubed) ~2 beef broth cubes ~ 2 bell peppers cut into strips ~ 1 teasespoon of salt ~ 1 cup unsweetened pineapple juice ~ hot sauce(for those into spicy dishes) How to cook Caldereta: Boil the beef for 30-45 minutes or until tender with the beef broth cubes, salt, onion and pineapple juice. While waiting, sauté garlic until brown. Set aside then add beef and the tomato sauce and tomato paste and let it simmer for 10-15 minutes. Add the potatoes, carrots and bellpeppers and once potatoes and carrots are cooked, add the garted cheese and liver spread. If the sauce is too thick, add little amount of water, then add minimal serving of hot sauce. ......AND YOU'RE DONE!!! SO EASY, RIGHT??? I BET YOU'LL LOVE IT :) Source: http://simplymhei.blogspot.com/2008/10/how-to-cook-caldereta.html

1 Tbsp. minced garlic 1 onion, sliced 2 Tbsp. cooking oil 1 kilo beef brisket, cut into 2 inch strips 2 tomatoes, sliced 1/2 cup tomato sauce 2 cups beer 2 medium size potatoes, quartered 1/3 cup sweet peas 1 red bell pepper, julienne 1 green bell pepper, julienne 2 Tbsp. liverwurst or liver spread 1 tsp. Tabasco sauce 1 Tbsp. rock salt or sea salt 1/4 tsp. MSG How to Cook kaldereta: Sauté garlic and onion in oil, stir in beef and toss for 3 minutes until slightly brown. Add tomatoes and tomato sauce, simmer for 1 minute, add beer and simmer until meat is almost tender. Then add potatoes, peppers, sweet peas, liverwurst, tabasco. Salt and MSG. Continue simmering until potatoes are cooked and beef is very tender. Source: http://www.panlasangpinoy.net/beef-kalderata-with-beer.htm [Posted with iBlogger from my iPhone]

Ingredients: 2 1/2 lbs beef chuck steak cut into 1 1/2" squares 1 tbsp crushed garlic 1 medium onion 3 medium ripe tomatoes 3 medium potatoes, cut into 1" cubes 1/4 cup olive oil 2 bay leaves 1/2 red bell pepper, cut into strips vegetable oil for deep frying 4-5 cups stock or water 1/4 cup tomato paste 1/2 of lemon juice 1/2 cup green olives 1/2 cup button mushroom salt and freshly ground pepper to taste Instructions: 1. Cut chuck steak into 1 1/2" squares. Rub with salt and pepper and garlic. Pan fry, covered until brown and tender, allow to cool. 2. Saute garlic, onion, tomatoes in olive oil. Season with salt and freshly ground pepper. 3. Add the cubed beef, beef stock or water, tomato paste and lemon juice and bay leaves. Stir well, cover the pan with tight -fitting lid. 4. Lower the heat and cook slowly until beef is tender. Stir occasionally. 5. When beef is tender, add potatoes and olives. 6. Continue to cook for about 5 minutes or until potatoes are tender, add bu

Kalderatang Batangas is a version of Pinoy kaldereta that do not use tomato sauce. The meat used is usually beef or goat is stewed with just chopped onions and garlic (a lot of it), generous amount of cheese is also used which make the sauce cheesy creamy. The choice of meat is first marinated in soy sauce and vinegar the sautéed with again a lot of margarine, I used butter. Then the meat is stewed with the onions and garlic at moderate to low heat till very tender. This kardereta version is worth a try, it’s really cheesy creamy yummy. Enjoy! Ingredients: 1/2 kilo beef, any cut, cut to serving pieces 200 grams chicken liver, boiled, mashed 4 large size onion, chopped 1 head large size garlic, minced 1 cup grated quickmelt cheese 4 tbsp. soy sauce 2 tbsp. vinegar 2-3 tbsp. margarine or butted 3-4 dried or fresh hot chili, chopped ground pepper salt to taste Cooking procedure: In a big bowl place the beef and mix in the soy sauce, vinegar and a dash of ground pepper, let marinate for at

Traditionally, kaldereta sauce is thickened with mashed cooked liver. Modern cooks substitute canned liver spread or bottled liver pate (more expensive). My personal preference is mashed boiled chicken livers. If you’ve never used mashed liver before and find canned liver spread more convenient, well, I guess you won’t really perceive the difference. Your kaldereta will still taste good. But, if you’re in the mood for the extra effort, I really encourage using mashed boiled chicken livers. Once you’ve tried it, you would consider substituting liver spread only as a last and desperate resort. Ingredients 1 kilo of stewing beef (batok, brisket, short ribs or boneless shanks) 1/4 kilo of white onions, finely chopped 1/4 kilo of tomatoes, finely chopped 1/3 c. of finely minced garlic 4 bell peppers (2 finely chopped; 2 cut in wedges for garnish) 1/2 c. of tomato paste 1 bay leaf salt to taste 4 tbsps. of olive oil 1/4 k. of chicken livers 4-5 potatoes 12 green olives (stoned or pitted) 3/4

Kaldereta is a very common Filipino dish. We often use meats of pork or beef on cooking it. But now, I'll introduce an unusual meat for this amazing Pinoy dish. Below is the recipe for Kaldereta using Itik (Duck). Ingredients: 1 kilo duck or itik, chopped in to medium sizes 1 small can liver spread 2 tsp. garlic, minced 1 medium size onion, sliced 1 cup corn oil 1 red chili pepper or siling pula, sliced 1 small can tomato sauce 1 chicken bullion cube, dissolved in 2 cups hot water ½ cup bread crumbs Salt MSG How to cook kalderetang itik: Fry the chopped duck until slightly brown in corn oil. After frying set aside. Use the oil for sautéing. Sauté the garlic and onion until medium brown then pour in the 2 cups of dissolved bullions cube. Simmer until the meat is tender. Add water if necessary to avoid drying up. Then add the liver spread and tomato sauce. Then add the chili pepper. If the mixture is cook already, add the bread crumbs, salt and MSG to taste. ht

It is one of the best foods served during occasion. although it's a little bit difficult to do, it worth cooking because it is so tasty! Estimated cooking time: 2 hours Rellenong Manok Ingredients: 1 whole chicken, deboned with shape kept 2 tablespoons calamansi juice 2 tablespoons soy sauce 1 1/2 tablespoons sugar Stuffing 1/2 kilo ground pork 1/2 cup bacon, diced 1 cup ham, diced 1 can Vienna sausage, drained and sliced 1/4 cup sweet green peas 1/4 cup carrots, minced 1/4 cup breadcrumbs 1/4 cup pickle relish 1/4 cup raisins 1/2 cup cheddar cheese, grated 5 whole eggs, beaten 1/2 cup butter 2 tablespoons soy sauce 1 tablespoon sugar Salt and pepper to taste Rellenong Manok Cooking Instructions: Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or un

Ingredients: 1 small box salad macaroni, cooked as directed 1 pc No.2 can pineapple tidbits 2/3  cups mayonnaise 1  cup fruit cocktail 1 & 1/2  teaspoons salt 1/4  cup sweet pickle relish 1 teaspoon pepper 1/4  cup grated cheese 1/2  cup chopped nuts Red pepper slices How to make Pineapple-Macaroni Salad     Arrange red pepper slices at the bottom of the mold.     Combine the rest of the ingredients and transfer into the mold.     Chill. Unmold in a platter and garnish as desired.     Yield:    8 to 10 servings. http://www.filipinovegetarianrecipe.com/salads/pineapple_macaroni_salad.php

Basic Easy Macaroni Salad Recipe 1 - 8 ounce package macaroni 3/4 cup mayonnaise or Miracle Whip 1/2 cup chopped celery 1 - 7 ounce can tuna, well drained and flaked Cook macaroni according to package directions in well salted water. Drain and let cool. When cooled, add in the mayonnaise, celery and tuna. Mix well and chill until ready to serve. This variation on the basic recipe adds veggies and cheese. A nice taste difference. Cheesy Vegetable Macaroni Salad 8 ounce package macaroni 1/2 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon celery seed 1/2 teaspoon onion salt 1 cup frozen peas 3/4 cup cheddar cheese, grated 2 tablespoons green or red pepper, minced Cook macaroni according to package directions in well salted water. Drain and cool. Cook frozen peas until they are heated through. Drain and cool. Stir together remaining ingredients. Mix cooled macaroni into mixture and stir well to thoroughly and evenly coat the macaroni. Chill until ready to serve. http://www.cookingnook.com/m

Ingredients for Macaroni Salad 3 cups cooked macaroni 4 tbsp mayonnaise 4 tbsp sweet relish 4 tbsp diced red bell pepper 2 green onion chopped dash salt dash hot sauce (like Tapatio, not Tobasco) few cracks black pepper NOTE: I used Salad Macaroni. Elbows work just as well. Adjust the mayonnaise to your desired level of creaminess. Super Simple Salad! Boil macaroni according to package directions and rinse with water to cool. Combine macaroni in a bowl with chopped red bell pepper, onion, sweet relish and mayonnaise. Stir together and add a few cracks of black pepper, a sprinkling of salt and a dash or two of hot sauce. http://www.averagebetty.com/recipes/macaroni-salad-recipe/

4 Cups Macaroni ½ Cup Mayonnaise ½ Cup Mustard 1 tbsp. Montreal Steak Spice Fresh Black Pepper & Salt to Taste Veggies: 1 Green Pepper, diced 1 Red Pepper, diced 4 Green Onions, chopped 1 Red Onion, diced Whole Celery Stalk, chopped 2 tbsp. Relish 1 tbsp. Diced Dill Pickle (Optional -- I have to put it in because that's what Dwight's Mom used to use, so he likes it!) Step 1: Cook the Macaroni, then Drain and cool. Step 2: Mix the Mayonnaise and the Mustard in a large Measuring Cup. Blend in Steak Spice. Step 3: Prepare Veggies. Toss them into a big (and I mean BIG!) Bowl as you prepare each one. Step 4: Pour the Mustard/Mayo Mixture onto the Veggies, and mix well. Step 5: Slowly stir in the Macaroni. Sprinkle with Freshly Ground Pepper. Cover and pop in the Fridge. The colder, the better. (Or you can add the Macaroni to the Veggies, then add the 'Sauce'. Just put in as much as you like -- I often have a bit left over, and I save that for S

Below is the recipe for our classic Filipino food Macaroni salad. Here are the basic Chicken Macaroni Salad Ingredients: 1/5 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hardboiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste Chicken Macaroni Salad Cooking Instructions: Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Chicken Macaroni Salad is best serve after refrigeration. Enjoy. http://philippinesfoodrecipes.blogspot.com/2009/08/chicken-macaro

Ingredients:     1/5 kilo macaroni noodles     2 to 3 pieces, medium sized carrots     1 big chicken breast     500 ml of mayonnaise     1 can (836 g) pineapple chunks or tidbits     1 big white onion, finely chopped     1/2 cup sweet pickle relish     3 hardboiled eggs, diced     1 cup diced cheddar cheese     1/2 cup raisins     salt and pepper to taste Cooking Instructions:     Cook macaroni noodles according to package cooking instructions.     In a pot, boil carrots in water for 15 to 20 minutes or until cooked.     Drain carrots and let cool. Peal skin then dice.     Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths     Drain pineapple chunks or tidbits.     Combine all ingredients while adding salt and pepper, to taste.     Refrigerate, then serve. http://www.pinoyrecipe.net/filipino-chicken-macaroni-salad-recipe/

2 c. uncooked elbow macaroni noodles 1 c.- 1.5 c. mayonnaise 1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used) 1 celery stalk, diced if you want crunch and minced if you don’t 2 tbsps. finely minced red onion 2 hard-boiled eggs, peeled and chopped 1 15 oz. can pineapple tidbits, drained 1/4 c. sweet pickle relish, drained 1/2-3/4 c.  diced cheddar cheese (Shredded is fine) 1 small carrot, peeled and cut into thin matchsticks ( you can blanch this if you don’t like the crunch.  I like the crunch and leave it raw) a handful or two of raisins salt and pepper to taste Instruction: Drain the pineapples and pickle relish overnight in the refrigerator.  If you’re out of time, squeeze out the juices instead.  My mom always strained it overnight in the refrigerator.  But when she was mixing everything up….she’d pour in a bit of pineapple or pickle relish juices if she felt it needed more sweetness.  Go figure. Cook your macaroni according to

Ingredients: 2 pcs. med. size eggplant (long purple ones) 2 med. size tomatoes, sliced in wedges 1 pc. green onion or red onion, sliced For the dressing: 3 tbsp. fish sauce or bagoong 2 tbsp. white vinegar dash of black pepper or chillis Procedure: Boil eggpant (cut-off the stalks) in water until cooked. Remove from water and let it rest and cool. Cut or chop into bite-size pieces with the skin on. If you don’t like to eat the skin, cut in half vertically and scrape the meat. Set aside. Slice tomatoes into thin wedges. Slice green onions. Mix in a deep bowl or in a shallow platter all of the above ingredients. Season with fish sauce, white vinegar and dash of pepper. Mix and toss lightly. If you want a spicy taste you can add chilli powder cut red chillis. Let stand for 15 minutes minutes in the ref. before serving. http://recipekollection.i.ph/blogs/recipekollection/2008/07/22/ensaladang-talong-eggplant-salad/

Ingredients     4 medium-sized eggplants     3 – 4 tomatoes     2 – 3 white onions     ½ head of garlic     ⅛ cup of rice vinegar     ¼ cup of light soy sauce     1 tsp of sugar     1 – 2 chile peppers     ¼ tsp of grated ginger Directions     Boil or steam the eggplants until almost mushy.     Cool.     Cut in half vertically and scrape off the meat with a spoon.     Place the scraped meat in a large bowl.     Cut the tomatoes into quarters (or into eighths if they are large).     Do the same with the onions.     Add to the eggplants and toss lightly.     Peel and finely mince the garlic.     Mix together the light soy sauce, rice vinegar, grated ginger and sugar.     Add the minced garlic and the chile peppers.     Crush the peppers with a spoon.     Pour the dressing over the vegetables and toss.     Cover and let stand for at least 30 minutes before serving. http://recipes.wikia.com/wiki/Ensaladang_Talong

4 Servings INGREDIENTS: 1 large eggplant                                                   5 medium-size tomatoes, chopped 1 cup finely minced onion                                  2 tablespoons finely minced parsley 2 tablespoons olive oil                                        salt and pepper to taste Preheat oven to 350 F. Peel eggplant and cut lengthwise into 1/2-inch-thick slices. Place on cookie sheet and bake until eggplant slices are tender; separate and let cool. In a mixing bowl, combine eggplant, tomatoes, onion, parsley and oil. Add salt and pepper to taste. Serve cold. http://www.recipesofnanayhelen.com/vegetables/images/talongkamatis.html

Eggplant Salad Recipe Ingredients: ·        4 – 5 pcs. eggplants ·        6 pcs. tomatoes, chopped ·        4 pcs. onions, chopped ·        ½ cup vinegar ·        Salt to taste ·        ½ tsp. ground pepper ·        Vetsin or Monosodium glutamate Ways of Preparing Eggplant Salad: 1.   Broil eggplants in a stove or coal until the skin burns becomes brown.  Cool, then remove the skin. 2.   Crush the meat of the eggplants using a fork. 3.   In a bowl, combine eggplants, chopped tomatoes, onions, ground pepper, salt, vinegar and       vetsin. 4.   Mix very well. 5.   Serve Eggplant salad recipe with fried fish. http://originalfilipinorecipes.blogspot.com/2011/03/eggplant-salad-recipe-ensaladang-talong.html

Rellenong Talong Ingredients:     rellenong-eggplant.jpg 1/4 Kilo Ground Lean Pork     4-5 pieces Talong ( Eggplant ) small sizes     1 onion, chopped     6 cloves garlic, minced     2 tablespoons vegetable oil or olive oil     2 eggs     1 teaspoon salt     ½ cup vegetable oil for frying     1 pc. Tomato Chopped to garnish Rellenong Talong Cooking Instructions:     Grill Talong (eggplants) for about 10 minutes on each side.     Peel but do not remove stems then flatten Talong (eggplants) and set aside.     Heat oil in frying pan for 1 minute then sautè onion until soft, then add garlic and sautè until fragrant.     Add Ground pork and cook until it turns golden brown. Remove from heat.     Beat eggs and dip the flattened eggplants in the beaten eggs. Spoon some of the cooked pork in to each eggplant and season with salt. Dredge with flour so the pork will adhere to the eggplant.     Heat oil in frying pan, then fry the eggplants one or two at a time until brown. Remove from pan and dr

Ingredients 2 Talong 1 Minced onion 1 cup Coconut cream 2 tbsp Vegetable oil 4 tsp Salt 12 tsp Freshly ground black pepper Preparation Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve. http://filipinorecipes.org/ginataang-talong/

Ingredients     6 medium eggplants     2 cloves garlic, minced     3 tablespoons olive oil     1/4 cup balsamic vinegar     2 tablespoons sugar     dried oregano     basil     salt and pepper to taste Directions     Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.     Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.     In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving. http://allrecipes.com/Recipe/eggplant-salad/detail.aspx

Ingredients     3 tablespoons olive oil     7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices     1/2 cup toasted pine nuts     3 ounces goat cheese, crumbled     1/3 cup basil, thinly sliced     2 tablespoons chopped mint     3 tablespoons extra-virgin olive oil     3 tablespoons balsamic vinegar     1/2 teaspoon kosher salt     1/2 teaspoon freshly ground black pepper Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side. Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks