Kanderetang Giniling na Baka, Ground Beef Kaldereta

Kanderetang Giniling na Baka, Ground Beef Kaldereta. Ground meat either beef or pork, or in combination cooked with tomato sauce with potato extenders is one of the popular Pinoy eatery food simply named giniling, literaly means ground (meat). There are countless versions from the nuclear red ketchup laden carinderia giniling to the basic ginisa with garlic, onion and tomato version.

Today I like to share a more extravagant version of the lowly giniling, Kalderetang Giniling na Baka complete with most of the ingredients of a regular meat kaldereta. This kaldereta is cooked from the scratch meaning without the use of any kaldereta mixes.

Cooking my version of Kanderetang Giniling na Baka, Ground Beef Kaldereta may be a bit complicated because I used a lot of ingredient, but as long as everything is on hand before starting to cook you won’t go wrong, remember cooking recipes are just a guide on your measurements and cooking steps. Quantities, times and steps may be adjusted accordingly there are no hard rules.



Here is the recipe of my version of Kanderetang Giniling na Baka, Ground Beef Kaldereta.





Ingredients:



1 kilo ground beef

2 pieces chorizo, cut crosswise into slices

2 medium size potato, skinned, cut into cubes

1 medium size carrot, skinned, cut into cubes

1 medium size red bell pepper, deseeded, diced

1/2 cup pitted olives, cut in half

3-5 pieces small pickled sweet gherkins, cut crosswise into slices

2 tbsp. sweet pickled relish

1/2 cup green peas

1 small can liver spread

1 cup tomato sauce

1/4 cup oyster sauce

2 tbsp. peanut butter

1 tbsp. Winchesters sauce

1 tbsp. soy sauce

1/4 cup fish sauce

2 tbsp. sugar

1/2 block cheddar cheese, grated

1 head garlic, peeled, crushed, chopped

2 medium size onion, peeled, chopped finely

1 tsp. crushed peppercorns

2-3 tsp. sweet paprika

1-2 tsp. dried chili flakes

1 tbsp. dried parsley flakes

4-6 pcs. bay leaf

salt

cooking oil

Cooking procedure:



In a big sauce pan, sauté garlic and onion until fragrant. Add in the chorizo and stir cook for about 1 to 2 minutes. Add in the ground beef and continue to stir fry for 3 to 5 minutes or until the meat start to render fat. Add in the fish sauce, soy sauce, Winchesters sauce, tomato sauce, paprika, crushed pepper corns, bay leaf, chili flakes, parsley flakes and liver spread, continue to stir cook for 3 to 5 minutes. Add 1 1/2 to 2 cups of water, bring to a boil and simmer at low to medium heat for 2 to 3 minutes. Add in the potato, carrot, green peas, pickled relish, oyster sauce and peanut butter, continue to simmer for 10 to 15 minutes or until most of the liquid has evaporated and the potatoes and carrots are just cooked. Now add in the grated cheddar cheese, green olive, pickled gherkins, bell pepper and cook for another 2 to 3 minutes, correct saltines if required. Serve hot with a lot of rice.





See other kaldereta recipes:



Special Chicken Kaldereta

Special Pork Kaldereta

Lamb Kaldereta, Batangas Kaldereta Style

Black Angus Beef Kaldereta

Kalderetang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Turkey Wings

Kalderetang Bangus

Kalderetang Kambing, Traditional Kaldereta

Kalderetang Batangas

Pork Caldereta, Kalderetang Baboy

Special Beef Caldereta

Kalderetang Manok, Chicken Caldereta

Kalderetang Baka

Kalderetang Kambing

Beef Meatballs Kaldereta

Kalderetang Bangus

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Beef Sirloin Steak, Bistek Style

Beef Sirloin Steak, Bistek Style. I have done this recipe using pork loin a couple of weeks back. This time I wanted to have it using beef, there are a several beef steak cut choices but I opted to choosing sirloin steak. I would recommend to choose the tender steak cuts which require less cooking. If you are sourcing your meat at Manila Wet Markets then just buy the tenderloin and cut it crosswise to a thickness about 15mm slices.

As I have mentioned on my Pork Loin Steak, Bistek Style, t is important the beef steak sirloin or any similar cut be given sufficient time to marinate using soy sauce and kalamansi or lemon marinade.

Cooking is basically the same with my other Bistek dish, click the link below should you want to see my other Bistek Recipes in the archives.



Pork Loin Steak, Bistek Style

Bistek Bulalo with Pineapple

Bangus Bistek Tagalog

Mushroom and Tofu, Pinoy Bistek Style

Liver Bistek

Pork BistekTanguige Bistek Tagalog

Bangus Belly Bistek Tagalog

Bistek Stir Fry

Bistek Bulalo

Bistek



Here is the recipe of my Beef Sirloin Steak Bistek Style.





Ingredients:



3 pieces beef sirloin steak

1 medium size onion, peeled, cut into rings

2-4 clove garlic, peeled, crushed, chopped

juice from 3-4 pieces kalamansi

1/4 cup soy sauce

1/2 tsp. sugar

1/2 tbsp. crushed pepper

cooking oil

Cooking Procedure



Marinate beef sirloin steak in a mixture of soy sauce, kalamansi juice, sugar, garlic and pepper for at least 2 hours or overnight in the refrigerator. Separate the pork loin steaks from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat some cooking oil and stir fry the onions until it start to wilt, remove from wok and set aside. In same wok heat more oil and fry beef sirloin steak for 2 to 3 minutes each side at low to medium heat. Then pour in remaining marinade and about 1/2 to 1 cup of water bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half. Add in onions and stir cook for a minute. Serve hot with a lot of rice.

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Ginataang Tabagwang at Puso ng Saging

Ginataang Tabagwang at Puso ng Saging. Tabagwang is susong pilipit in Bicol, it is usually cooked ginataang with pako. I cannot find pako instead I used puso ng saging as an alternative vegetable. I do have a similar dish posted sometime back simply called Ginataang Pilipit na Suso. I though the best alternative should have been malungay leaves, but I already have this shredded puso ng saging. Well the pako and malungay version will have to wait for now.

As I have mentioned in my other similar dish post, the snails should be thoroughly cleaned which include keeping the snails in a pail full of fresh water for several hours to allow the snails to expel all the dirt and sand trapped on their shell, this will also allow the snail to expel most of their excrement. The snails also require a thorough cleaning including brushing the shells and checking the snail guts cutting the shell tip, check also for smelly which should be discarded, then with final wash with running water.



Here is the recipe of my Ginataang Tabagwang at Puso ng Saging.



Ingredients:



1 kilo tabagwang, susong pilipit

1/2 kilo shredded banana blossom

3-4 cups fresh pure coconut milk

1-2 tbsp. bagoong alamang

2-3 thumb size ginger, sliced into slivers

2 medium size onion, sliced

1/2 head garlic, chopped

3-5 long green chilli

2-3 hot red chili, optional

2-3 stalk lemongrass, crushed

salt

ooking oil

Cooking procedure:



Place snails in a plastic container with lid, cover with water and let sit for several hours to allow the snails to expel dirt and discard water, change water frequently wash and drain. Wash each shell using a kitchen brush or scrub, discard the dead ones. Cut off tip of each shell about 2/3 length using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a large sauce pan boil enough water then add the snails, boil for about 2 to 3 minutes. When done discard the water used for boiling snails, then rinse with fresh water, keep aside. Using the same pan sauté garlic, ginger and onion then stir in the bagoong alamang, continue to stir cook for about 1 to 2 minutes. Add in the lemongrass, banana blossom, enough water to cover the vegetables and 3 cups of the coconut milk, bring to a boil and simmer for 20 to 30 minutes or until the liquid has reduced to about half. Add in the remaining coconut milk the snails and chilli, cook for another 10 to 15 minutes until the liquid is reduced to almost oily sauce. Season with salt to taste, serve immediately with a lot of rice.





See other related Ginataang recipe:



Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Sinigang na Manok with Banana Blossom

Sinigang na Manok with Banana Blossom. More often most Pinoy will cooked chicken as Tinola. Most will not try or attempt to cook chicken as Sinigang for the reason that it might not turn all right or would rather have a tinola instead of sinigang. Sinigang na Manok is as good as Pork Sinigang or Beef Sinigang. There is no special cooking method anyone who have cooked sinigang could cook also Sinigang na Manok. As to most of my Sinigang recipe I do not sauté the ingredients, sinigang is a simple boiled soup dish. For this recipe aside from the usual sinigang vegetable ingredients I also added banana blossom. Banana blossom make the soup milky and add a distinct flavor that complement the sourly taste of the broth.

Here is the recipe on my version of Sinigang na Manok with Banana Blossom, try it.

Ingredients:



1 kilo chicken, cut into serving pieces

1 medium size banana blossom, cut into wedges

1 medium size labanos, skinned, sliced diagonally

2 medium size eggplant, trimmed, sliced diagonally

2 medium size tomato, quartered

2 medium size taro root, cubed

1 medium size onion, quartered

2-3 pcs. green chili

1-2 tbsp tamarind sinigang mix

salt

Cooking procedure:



Wash chicken thoroughly. In a large pot, boil 6 to 8 cups of water, Add in the taro root and simmer for 3 to 5 minutes or until the taro root start to disintegrate. Now add in the onion, tomato and banana blossom, then simmer for 2 to 3 minutes. Add in chicken and continue simmering for 15 to 20 minutes or until the chicken is tender. Remove scum that rises. Season with salt to taste. Add in green chilli, eggplant and labanos, cook for another 2 to 3 minutes or until vegetables are just cooked but firm. Serve hot.

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Puerto Princessa’s Chaolong, Bona’s Chaolong - Palawan Food Trip Part 2

Puerto Princessa’s Chaolong, Bona’s Chaolong - Palawan Food Trip Part 2. Chaolong is Puerto Princessa’s local version of Pho a Vietnamese noodle soup. Chaolong is a misnomer, chaolong is pork innards porridge in Vietnam but the local chaolong is a meat stew soup with noodles. Puerto Princessa is known for Vietnamese restaurant and eateries being a host a processing center for Vietnamese refugees or boat people in the past. Most of the Vietnamese have since left and to those who have opted to stay are in to chaolongan eateries all over Puerto Princessa or are in to Vietnamese Specialty Restaurants.

The more popular of Puerto Princessa’s chaolongan is Bona’s Chaolong, the place is a typical eatery with wooden tables and plastic chairs along the road in an open garage setup. Expect that the place is crowded, it is frequented by locals for the reason their food are cheap. We visited the place early for a breakfast of chaolong with bread, we arrived at the place before it open but there were already several people earlier than us waiting for the place to open.

Bona’s Chaolong is made up of either pork or beef meat, they do have also a buto-buto version made up of pork in bones, and rice noodles in a reddish soup topped with bean sprouts and served with kalamansi and hot chili sauce. Chaolong is best eaten paired with the local version of French bread with a choice of plain or toasted with butter and garlic or cheese. If you are really hungry try their French bread with tuna, longanisa, pork or chicken.

Be warned that you will get splattered with the nuclear red soup while eating those addictive chaolongs, avoid wearing light colored clothes. If you are choosy and not as adventurous and prefer fine dining Vietnamese restaurants this may be not the place for you.



Bona’s Chaolong is located along Manalo Avenue Extension in Puerto Princesa City, just less than five minutes tricycle ride from the airport.

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Looking for Filipino Food in Brisbane?

Best Friends, Kainan sa Valley. Every time I have a change whenever I visited major cities in Australia I tried to find and visit a local Filipino restaurant or similar eating place. My problem is I am always on the go and I would not have enough time and I could only visit one or if I have time to spare perhaps a couple, defending on their location. A couple of months back while I am in Brisbane I finally have time to visit Best Friends, Kainan sa Valley. The place is located in McWhirters Centre Food Court just across the Fortitude Valley Train Station. The train station building is connected by a foot bridge to McWhirters Center, therefore going there was dead easy if you are taking the train.

Best Friends, Kainan sa Valley is an offshoot restaurant outlet of the popular Best Friends Philippine and Asian Food Store, these may be the reason, aside from the easy accessibility, that the place is has become one of more popular eating place of Filipinos in Brisbane. The place is a “Turo Turo” style eatery on a food court set-up, the place is noticeably clean despite the fact that McWhirters Centre is an old shopping center. I was only able to try their Dinuguan and Laing a personal favorite but looking at the food selections, the food are indeed visually appealing and it will definitely make any Pinoy that primarily go to shop for Pinoy goodies hungry. They do also have a large selection of dessert and other Pinoy native delicacies to try.

Adjacent is Café de Manila the coffee shop outlet of Best Friends which offers bakery products and Pinoy baked goodies and Pinoy cakes. It is an alternative option for someone who may not be hungry for a full Pinoy meal, and prefer a piece of Pinoy cake and a cup of coffee.

For the record this is not a paid advertisement, Overseas Pinoy Cooking do not do paid post. OPC do regularly make similar post as part of our information sharing and as guide to our readers who may be looking for a place to eat or dine while visiting the subject place. I would like to take this opportunity to thank Mrs. Bon de Chavez for giving me permission to take pictures which were used on this post.





Best Friends, Kainan sa Valley and Café de Manila are located at:



McWhirters Centre Food Court

Brunswick Cnr Wickham Streets

Fortitude Valley QLD 4006

PH: (07) 3854 1462

FAX: (07) 3854 1418





Check out these other Pinoy Eating Places in Australia:



Pinoy Food Sydney?

Sydney Chinatown Food Trip

Dahon a Gourmet Tea Lounge in Melbourne

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Cheesy Buko Fruit Salad

Cheesy Buko Fruit Salad. This is my cheesy version of the classic Pinoy Sweet Buko and Fruit Salad. The truth is there is no hard rules on types and quantity of ingredients. Pinoy Fruit Salad main ingredients are assortment of canned fruits usually fruit cocktails, and there are countless canned fruits out there that can be used. Sometimes fresh fruits are also added if available, usually fresh buko or apples and oranges. For added nuttiness kaong and nata de coco are also added. For sweetener, condensed milk is used instead of sugar.

To make the sweet desert creamy an all-purpose cream would do the job. And last to make it cheesy, cheese is added, most Pinoy just use the affordable and readily available cheddar cheese. As I have mentioned earlier there is no hard rules on the ingredients quantity if the mixture lack sweetness just add more condensed milk.

Here is the recipe of my version of Cheesy Buko Fruit Salad.





Ingredients:



2 cups buko meat strips

2 cups fruit cocktail, drained

1 cup sweetened kaong, drained

1 cup red sweetened nata de coco, rinsed, drained

1 cup sweet corn, drained

1/2 block cheddar cheese, cubed

1/2 block cheddar cheese, finely grated

1 cup thick all purpose cream

1 cup condensed milk





Method:



Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.





See other sweet dessert recipe:



Buko Melon Salad

Buko Salad

Buko Fruit Salad

Buko Pandan Salad

Fresh Fruit Salad

Almond Jelly, Lychee and Pineapple Salad

Read More