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    Catherine Certeza
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    Mechado is a Filipino beef stew made with beef, garlic, onion, potatoes, carrots, lemon juice, soy sauce, salt, peppercorns, tomato sauce, and bay leaves. The beef is browned and simmered in the sauce until tender. Caldereta is a Filipino goat, lamb or beef stew made with vinegar marinated meat, onions, garlic, tomatoes, potatoes, and olives simmered in a sauce. Longganisa are Filipino pork sausages made from a mixture of ground pork and beef, cured for 5-6 days before being stuffed into casings and boiled until cooked through.

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    recipe meat, lamb, beef

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    Mechado is a Filipino beef stew made with beef, garlic, onion, potatoes, carrots, lemon juice, soy sauce, salt, peppercorns, tomato sauce, and bay leaves. The beef is browned and simmered in the sauce until tender. Caldereta is a Filipino goat, lamb or beef stew made with vinegar marinated meat, onions, garlic, tomatoes, potatoes, and olives simmered in a sauce. Longganisa are Filipino pork sausages made from a mixture of ground pork and beef, cured for 5-6 days before being stuffed into casings and boiled until cooked through.

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    © All Rights Reserved
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    94 views10 pages

    JAna's Meat Recipes

    Uploaded by

    Catherine Certeza
    Mechado is a Filipino beef stew made with beef, garlic, onion, potatoes, carrots, lemon juice, soy sauce, salt, peppercorns, tomato sauce, and bay leaves. The beef is browned and simmered in the sauce until tender. Caldereta is a Filipino goat, lamb or beef stew made with vinegar marinated meat, onions, garlic, tomatoes, potatoes, and olives simmered in a sauce. Longganisa are Filipino pork sausages made from a mixture of ground pork and beef, cured for 5-6 days before being stuffed into casings and boiled until cooked through.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 10

    Mechado (Filipino beef stew)

    Yield: 2 servingsMechado (Filipino beef stew)


    Ingredients
    1 k. beef (cut into pieces)
    cooking oil
    4 cloves garlic (crushed)
    1 onion (sliced)
    2 . potatoes (quartered, fried)
    1 carrot (cut round)
    2 tbsps. lemon juice
    2 tbsps. soy sauce, salt, peppercorn
    1 cup tomato sauce
    1 pc. Laurel
    hot water
    Directions
    Brown meat in cooking oil. set aside.
    In same oil saut� garlic and onion. add lemon, soy sauce, peppercorn,
    tomato sauce, laurel and salt, simmer for a few minutes then add water.
    cover and simmer.
    Add potatoes and carrot when meat is tender
    Caldereta

    Yield: 4 servings 1 lg Onion, peeled and minced


    Ingredients 1 t Whole black peppercorns
    2 lb Lamb, beef or goat, cut into -1 1/2-inch 1 Two-inch cinnamon stick
    cubes 2 Bay leaves
    3 tb Distilled white vinegar 4 ts Tomato paste
    1 1/4 ts Salt 2 md Potatoes
    Freshly ground black pepper 1/2 lg Red bell pepper
    4 tb Olive oil 8 Whole stuffed green olive
    3 Whole dried hot red chiles
    5 Garlic cloves, peeled and -minced

    Directions
    Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes.
    Drain the meat, saving the liquid, and pat it dry.
    In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few
    seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many
    cubes of meat into the pan as will fit without crowding.

    Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.

    Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black
    peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with
    its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1
    minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.
    L ongganisa (filipino-style sausages)
    Ingredients
    Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add:
    2 1/2 tb Salt
    1 1/2 tb Sugar
    1 1/2 tb Soy sauce
    2 tb Vinegar
    2 tb Wine
    1/8 ts Saltpeter; (salitre)
    1 ts Ground pepper
    2 ts Chopped garlic
    Sausage casings–Available any butcher shop
    Directions
    Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This
    kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a
    skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The
    Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also
    turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa
    with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes
    taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila.
    All measurements were converted to coincide with American
    Lengua
    Serves: 4 – 5
    Ingredients
    1 piece ox-tongue, thoroughly cleaned and sliced
    Lea and Perrins sauce
    salt and pepper
    10 pieces calamansi
    3 cloves garlic, crushed
    2 medium onion, sliced
    1 can (12 ounces) Cream of Mushroom soup
    button mushrooms
    button olives
    4 tablespoons butter
    1/4 cup grated cheese
    Directions
    Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour.
    Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter.
    Add soup. Garnish with mushrooms, olives and grated cheese.
    Igado
    Ingredients

    1/4 pound each pork tenderloin, liver, heart and kidney


    2 tablespoons green peas
    salt to taste
    1/2 cup iloco vinegar
    1/2 cup soy sauce
    1/4 cup bell pepper
    1 tablespoon garlic
    Directions
    Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown.
    Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats
    are tender and sauce is thick enough. Add green peas and bell pepper.
    Zesty lime and anchovy lamb steak
    Ingredients
    750g baby new potatoes
    2 tsp olive oil
    4 lamb leg steaks, rubbed with oil and salt
    250g mixed green vegetables (we used a pack of asparagus, fine beans and tenderstem broccoli)
    4-8 anchovies, roughly chopped, to taste
    Pared zest and juice 2 large limes
    Method
    Put the potatoes in a pan of cold salted water and bring to the boil. Loosely cover with the lid and boil
    for 10-15 minutes until tender.
    Heat the oil in a wide frying pan or shallow casserole over a high heat. Fry the lamb steaks for 2 minutes
    on each side or until nicely browned. Reduce the heat slightly and cook for 1 minute more on each side
    for pink, or until cooked to your liking. Remove from the pan and set aside.
    Turn the heat down to medium, add the green vegetables and cook for 1 minute, then add the
    anchovies and most of the lime juice, 1 tbsp water and a good pinch of coarsely ground black pepper.
    Mix well, scraping the bottom of the pan to catch any browned bits left by the lamb, and fry for 1 minute
    more.
    Add the potatoes to the pan with the vegetables along with the rest of the lime zest and juice. Set the
    lamb on top to serve.
    delicious. tips
    Serve some crème fraîche or greek yogurt on the side, or toss a few chopped soft herbs into the pan, if
    you like.

    . Pork Katsu Curry Recipe


    Ingredients Sauce:
    4 pieces pork loin slices 1/2 cup tomato ketchup
    2 1/2 teaspoons salt 1/4 cup Worcestershire sauce
    1 teaspoon ground black pepper 2 tablespoons water
    1 cup all-purpose flour 1 tablespoon sake
    2 eggs beaten 1 teaspoon ginger minced and pounded
    2 cups panko bread crumbs 1 teaspoon garlic minced and pounded
    1 cup Napa cabbage shredded 1 tablespoon brown sugar
    2 cups cooking oil 1 tablespoon mirin

    Instructions
    Pound the meat to flatten a little then rub salt and ground pepper all over. Allow to sit for at least 30
    minutes to absorb the flavor.
    Dredge the loin chops in flour then dip in the beaten egg mixture.
    Place the chops in a container with bread crumbs and shake until the sides of the loin chops are coated.
    Heat a skillet or frying pan then pour-in cooking oil.
    Deep fry for 5 to 7 minutes. Do not cook in high heat as it will burn the bread crumbs before the meat is
    done.
    Turn-off heat and transfer to a serving plate.
    Make the sauce by heating a saucepan and combining all the sauce ingredients. Simmer for 5 minutes or
    until the texture of the sauce thickens.
    Top the fried loin chops with sauce and serve with shredded cabbage.
    Sinampalukan na Kambing
    Ingredients
    2 lbs. goat meat chevon, chopped
    2 cups buttermilk
    3/4 lb. unripe tamarind
    1 medium yellow onion
    1/4 cup sliced ginger
    6 to 8 cups water
    1/2 cup chopped leeks or green onion
    4 to 6 pieces long green chilies
    2 tablespoons fish sauce

    Instructions
    Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water. Set aside.
    Pour the water in a cooking pot. Bring to a boil.
    Add the goat meat, tamarind, onion, and garlic. Let boil and simmer for 60 to 90 minutes. Add more
    water if needed.
    Scoop the scums that floats on the soup. Remove the tamarind and ginger.
    Add the leeks and green chilies. Cook for 5 minutes.
    Add-in the fish sauce. Stir. Cook for 2 minutes more.
    Transfer to a serving bowl. Serve.
    Share and enjoy!
    Nutrition
    Serving: 6g

    Spiced lamb curry


    1 tbsp sunflower oil
    500g lamb neck fillet, trimmed and cut into bite-sized pieces
    1 medium onion, sliced
    1 green chilli, deseeded and chopped
    2 garlic cloves, sliced
    3cm piece fresh ginger, finely grated
    ½ x 283g jar balti paste
    400ml can coconut milk
    200g trimmed green beans, halved
    6 spring onions, cut into 4cm lengths, plus 2 sliced, to garnish
    250ml lamb stock, hot
    ½ tbsp fish sauce
    Good squeeze of lime juice, to taste
    Method
    Heat the oil in a deep frying pan over a medium-high heat, add the lamb and onion and cook for 8-10
    minutes until the onions have caramelised.
    Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further
    minute.
    Stir in the coconut milk, beans, spring onions and stock, and simmer for 20 minutes until the lamb is
    tender. Season with fish sauce and lime juice, garnish with spring onions and serve with basmati rice.
    delicious. tips

    Traditional Lamb Stew

    Ingredients
    • 1-1/2 pounds lamb stew meat
    • 2 tablespoons olive oil, divided
    • 3 large onions, quartered
    • 3 medium carrots, cut into 1-inch pieces
    • 4 small potatoes, peeled and cubed
    • 1 can (14-1/2 ounces) beef broth
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon butter
    • 1 tablespoon all-purpose flour
    • 1-1/2 teaspoons minced fresh parsley
    • 1-1/2 teaspoons minced chives
    • 1/2 teaspoon minced fresh thyme
    • Direction
    • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink.
    Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5
    minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb;
    bring to a boil.
    • Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are
    tender.
    • With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour
    pan juices into another bowl; set aside.
    • In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in
    pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives,
    thyme, and meat and vegetables; heat through.

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