filipino – Page 7 – Kusina ni Norie

Kare-kare (Oxtail Stew)

The traditional Kare-kare is made of beef intestines and/or beef stomach, like tripe or honeycomb. It is a laborious dish that is normally cooked for Sunday dinner. Usually the meat and ingredients are bought before daybreak or the day before at the market so that the intestines can be cleaned and boiled, drained and boiledContinue reading “Kare-kare (Oxtail Stew)”

Pochero (Beef Stew)

This is more like the American Mulligan stew except for the Asian vegetables in it. It is a stew instead of a soup because it does not have a lot of broth in it. It is the combination of the flavors from the sweet potato, plantain and the greens, melded with the olive oil andContinue reading “Pochero (Beef Stew)”

Eggplant Salad

All it is, is boiled eggplants, mashed with garlic and vinegar added, seasoned with salt and pepper. But it “wakes up” the taste buds for complementary dishes such as Pochero and Nilaga (beef or chicken). When I am boiling meat to tenderize for Nilaga and Pochero I usually boil the eggplants in the same potContinue reading “Eggplant Salad”

Nilagang Baka (Boiled Beef)

Also called Nilagang Carne or Bulalo The same as Beef Stew, Mulligan Stew, Boiled Beef and Cabbage and Mexican Caldo de Res. Nilagang baka (boiled beef) is a popular Sunday family dinner, usually eaten at midday. But this particular one in the picture is a simplified version that I cooked for supper. It is actuallyContinue reading “Nilagang Baka (Boiled Beef)”

Beef Jerky

Curing salt, also called Pink Salt or Prague #1 or Prague #2 is sodium nitrite/nitrate and is rarely found at the grocery stores anymore if at all. Sodium nitrite has been called Pink Salt because the powder has been dyed pink to avoid mistaking it as regular salt because accidental over dose may be hazardous.Continue reading “Beef Jerky”

Tapang Baka

Fried Beef Jerky About 1 to 2 pounds of sirloin or rump roast sliced sandwich-thin. A little fat at the edges are welcome. A more tender but lean cut of beef is preferable. Marinade: Prepare the marinade and marinate the meat for 1/2 hour in the fridge or longer, then fry flat in a littleContinue reading “Tapang Baka”

Inihaw Na Isda (Grilled Fish)

Grilled Pompano Fried Pompano is good but grilled Pompano is way good. All you do is scale the fish, gut it and gill it. Make a couple of slits diagonally on both sides. Generously sprinkle salt all over and let it sit while you light the grill. You can add black pepper too if youContinue reading “Inihaw Na Isda (Grilled Fish)”

Tinapa (Smoked Fish)

Here is a bonus. While I was fishing for bigger fishes I came across these perches that were about 4” to 6” long, which are pretty big for this species. They are good to eat to people who don’t mind the bones and they do have plenty of small, needle-sharp bones, hence they are calledContinue reading “Tinapa (Smoked Fish)”

Grilled Milkfish

Inihaw na Bangus I usually leave the scales on to further protect the fish from the grill. Slice the fish open on the dorsal (back) side all the way from the tail to the back of the head being careful not to cut the other side (belly side). Split the head open and spread itContinue reading “Grilled Milkfish”

Salmon Bistik

Actually, this dish is a Filipino dish that is made with Bangus or Milkfish. To do that, the bangus is butterflied or cut crosswise about 1 ½ “ to 2” wide then marinated in soy sauce as in the recipe below. I experimented with this recipe using salmon to see if the flavor is acceptableContinue reading “Salmon Bistik”