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JAna's Meat Recipes
JAna's Meat Recipes
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
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
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.