Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
- 1 lb pig’s ears
- 1 lb pork belly (liempo)
- 1 lb firm (or extra firm) tofu (approx. 4 slices)
- 1½ cup white vinegar
- ¼ cup soy sauce
- 4 tbsp sugar
- 2 tbsp salt
- 1 tbsp whole pepper corn
- 1 small onion , diced
- 2 stalks green onions, cut in ½ inch length
- ⅛ teaspoon ground black pepper
- 5 cups water
- 2 cups cooking oil
- Pour-in water in a pot and bring to a boil
- Add salt and whole pepper corn
- Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
- Pour cooking oil on a separate pan and allow to heat
- When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
- Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside
- Combine the sugar, salt, soy sauce, and vinegar in bowl. Stir.
- Microwave for 1 minute.
- Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving bowl.
- Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
- Serve hot! Share and Enjoy!
Kalderetang Kambing is the Filipino version of Goat Stew. This delicious dish is prepared using chevon (goat meat), tomato sauce, some vegetables, and liver spread. The use of liver spread makes kaldereta different from other tomato based stews.
Kalderetang Kambing is popular in the provinces and is usually served during town fiestas and special occasions. Lucky for me, I was able to grab a decent amount of goat meat from the Filipino store here in the Northern suburbs of Chicago (I think that the goat came from Wisconsin, which is just a few miles from the North). So I made another Kalderetang combing video and I plan to shoot more cooking videos involving goat meat in the future. I am also looking forward to make kilawing kambing and/or sampayne soon.
You will need a bit of patience when you cook Kalderetang kambing using an ordinary cooking pot, but it is worth the wait. You can use a pressure cooker to speed-up the process. I used an electric pressure cooker in the cooking video and it really did a good job in cooking the dish from start to finish.
- 3 lbs. goat meat (chevon), chopped
- 2 cups buttermilk
- 2 large baking potatoes, cubed
- 1 small can (8 oz.) tomato sauce
- 1 large carrot, cubed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- ¼ cup liver spread or liver pate
- 1 large yellow onion, chopped
- 4 cloves garlic, crushed and chopped
- 3 tablespoons cooking oil
- 1½ cup water
- 1½ teaspoons beef powder or 1 beef cube
- Salt and pepper to taste
- Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water before cooking. Make to drain all the liquid.
- Heat the cooking oil in a pan or pressure cooker.
- Saute the onion and garlic.
- Add the goat meat. Cook until the color turns light brown.
- Add the tomato sauce, beef powder, liver spread, and water. Stir and let boil.
- If you are using a pressure cooker, cover and pressure cook for 20 to 25 minutes. Otherwise, cover and simmer for 1 to 1½ hours.
- Add the bell pepper, potato, and carrot. Stir and cook for 10 minutes.
- Sprinkle some salt and pepper to taste.
- Transfer to a serving bowl. Serve.
Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”.
Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.
Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.
At a quick glance, the color of this dish seems unusual. It has more of a reddish color instead of the normal yellow. It is because of the tomato sauce. I never thought that having tomato sauce in seafood paella will produce great results.
I was only involved in filming when this dish is being cooked. All the instructions come from my uncle, who happens to be one of my mentors. Whenever I am with him, I instantly become a student – eagerly digesting all the information and techniques that he is sharing. The hands that you see in the video are my aunt’s and my wife’s. It’s like filming a dish for the grandest cooking class. It was such a wonderful experience.
- 2 lbs seasoned yellow rice (arroz amarillo)
- 1 lb mussels (tahong)
- 1/2 lb fresh squid, cleaned
- 1 lb cooked clams (almejas)
- 8 pieces medium crabs, cleaned
- 1 lb shrimp, cleaned
- 43 ounces tomato sauce
- A hint of Tabasco sauce
- 3/4 cup pimiento, sliced
- 3 medium onions, diced
- 1 head garlic, minced
- spanish saffron
- 3 to 4 cups water
- 1/4 cup olive oil
- salt and ground black pepper to taste
- Combine seasoned yellow rice and water and soak for 3 hours.
- Heat a Paellera or large pan then pour-in olive oil.
- When the oil is hot, saute the garlic and onions.
- Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out.
- Add tomato sauce then cover the pan. Cook for a minute.
- Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
- With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.
- Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.
- Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it.
- Serve with some lemon or lime wedges.
Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas and New Year’s eve.
In our family, we make sure that Morcon is always present in our Media Noche because of our belief that serving round shaped foods can help make one’s life prosperous in the coming year . Christmas is about to come and New Year is just around the corner. I want to personally greet you an advanced Merry and Blessed Christmas and a prosperous New Year.
- 2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece
- 2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)
- 1/4 tsp salt
- 1 piece lemon
- 1/2 cup soy sauce
- 1 piece medium sized carrot, cut into long strips
- 1/2 cup flour
- 1/2 cup cooking oil
- 4 pieces hotdogs, cut in half lengthwise
- 2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces
- 3 pieces hard boiled eggs, sliced
- 3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)
- Marinate the beef in soy sauce and lemon juice for at least 1 hour
- Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
- Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
- Place cooking oil in a pan and apply heat
- Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
- Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
- Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)
- Optional: Fry the simmered meat for at least 2 minutes
- Remove the strings and slice into serving pieces
- Place in a serving dish and add the sauce.