Overseas Pinoy Cooking

Porktail Kaldereta  with Sweet potato, Kalderetang Buntot ng Baboy with Kamote Kalderetang Buntot ng Baboy with Kamote instead with the usual regular potato. The sweet potato balances the “nakaka-umay” overly cheesy taste of the cheese loaded of most kaldereta today. This recipe is inspired by a kaldereta I once have in one of the “karinderia”  in Batangas while on remote work assignment. I also made another twist to the recipe, I did not add the cheese during cooking, I made the  cheddar cheese as toppings. With this version the amount of cheese can be at one’s discretion. Use less cheese if you are not into a very cheesy kaldereta or more if you have really wanted your kaldereta extra cheesy. Off course if you prepare to have your kaldereta have the cheese added during the final stages of cooking. You may want to check my Kalderetang Buntot ng Baboy post . Or browse our other versions of kaldereta .

Kalderetang Baka with Peanut Butter and Oyster Sauce. When I was starting to cook I never add any peanut butter or oyster sauce in my kaldereta dishes . It was just recently that I started to add peanut butter and/or oyster sauce in some of my kaldereta dishes . I have learned to use peanut butter and oyster sauce from my colleague. Their kaldereta with peanut butter and oyster sauce , that I first tasted are creamier, it is also nuttier and tangier. I have now, several kaldereta versions in the archives, including some that I have used peanut butter and oyster sauce, but I need to post a separate version Kalderetang Baka with Peanut Butter and Oyster Sauce . This will help our readers who are specifically looking for Kalderetang Baka with Peanut Butter and Oyster Sauce . Kalderetang Baka with Peanut Butter and Oyster Sauce is my recommended kadereta dish for the 2015 Holiday Celebration’s Recipe , if you are looking for a different kaldereta recipe . Her

Kalderetang Kambing with Peanut Butter.   There are countless ways to cook kaldereta . Today I would like to share my Kalderetang Kambing with Peanut Butte r. This recipe is a kalderata dish cooked from scratch, no kaldereta mix . Kambing or goat meat is a sweet meat, it has a gamey taste especially if it is not prepared cooked properly. But once cooked properly you would not even know that it is goat . Our Kalderetang Kambing with Peanut Butter as the name suggest is cooked with a lot of ingredients that complement with the sweetish flavour of the goat meat. In addition to the peanut butter, I also added some Worcestershire sauce, oyster sauce, pickled relish, cheddar cheese ect. With all those ingredients “sarsa pa lang ulam na” as we always mention when we have a delicious saucy dish. Okey if you are still looking for other kalderetang kambing recipe , click the link list below to check my other kalderetang kambing post . Kalderetang Kambing Kalderet

Kalderetang Tadyang ng Baka . I first came across tadyang ng baka   on our first lunch at Kanin Club . Cryspy Tadyang ng Baka is one of Kanin Club’s best sellers. In fact I have tried to replicate their Crispy Tadyang   ng Baka and post the recipe long time ago. The branch of Kanin Club at Filinvest, Alabang have now closed shop for some time now. I no longer have any idea if other branches of Kanin Club are still on operation, please do share with us should you know of branches that are still in operation. I have been cooking   Nilaga out of beef ribs and it always work , the truth   you can never go wrong with beef soup dishes. All that is required is really slow cooking, this will extract all the beef flavors from that bone. You may check my Bulalo Recipes by clicking the link. Now we go on to our dish for today Kalderetang Tadyang ng Baka . I had this beef short ribs and I was looking something special to make out of it. What else would be the most especi

Special Lamb Kalderata . This is one of my special version of kaldereta . Lamb is always available in most Australian supermarkets . Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta , Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove or reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly  kalderata , remember to drain properly the vinegar marinade before searing the lamb. Here is the recipe of my Special Lamb Kalderata . Ingredients: 1 kilo lamb meat cut to serving pieces 1 big can Reno liver spread 1/2 cup sliced Spanish chorizo 2 pcs. medium sized red and green bell pepper, deseeded, cut into strips 2-3 medium size potato, peeled, cut into small wedges 1 medium size carrot, peeled, cut into small wedges 1 cup pitted green olives 2 large size onion, chopped 1/2 h

Kalderetang 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 Kalderetang 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 ad

Special Chicken Kaldereta is my second post of the chicken version of kaldereta. Similar to my special pork kaldereta I also have added a couple or so ingredients like some, a small can of pineapple slices cut to pieces, added the syrup to the stewing broth. Added some slices of sweet pickled dill or cucumber in addition to the sweet pickled relish. Some pitted green olives and some peanut butter was also used. This Special Chicken Kaldereta was also made from scratch, instead of using liver spread I used chicken liver. Similar to my special pork kaldereta the chicken liver was first boiled until it become firm, then mashed smooth, pestle and mortar may be used if required to attain a smooth liver paste. The liver paste was then sautéed with the garlic and onion. Aside from the above, cooking is basically the same to my previous kaldereta post below Special Pork Kaldereta Lamb Kaldereta, Batangas Kaldereta Style Black Angus Beef Kaldereta Kalderetang Buntot ng Bak

Special Pork Kaldereta is my second post of the pork version of kaldereta . For this version I planned to use pork ribs similar to the cut sold locally in Manila but it was not available here, instead I used the combination of pork back ribs and pork rasher . Being special kaldereta version I also have added a couple or so ingredients. I added a small can of pineapple slices cut to pieces, added the syrup to the stewing broth. Added some slices of sweet pickled dill or cucumber in addition to the sweet pickled relish. Some pitted green olives and some peanut butter was also used. This kaldereta version is made from scratch, instead of using liver spread I used pork liver . To prepare the liver I first boiled until the liver become firm. Then cut into thin strips before finely diced and finally mashed smooth. You may use pestle and mortar if required to attain a smooth liver paste . The liver paste was then sautéed with the garlic and onion. Aside fro

Lamb Kaldereta, Batangas Kaldereta Style . Here is a Batangas style kaldereta or caldereta recipe that I want to share using lamb . I used lamb meat  for the reason that I could not find a goat meat here in Australia . For the benefit of our non Pinoy readers caldereta is a Filipino spicy meat stew dish with Spanish influence .  Traditionaly kaldereta resipes call for use of beef or goat meat , however any type of meat may be used in fact there are quite a number of kaldereta recipes in the archive, should you be interested to try different types of kaldereta just click the links below to sea each post. 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 I prepared today’s Batangas kaldereta recipe bas

Black Angus Beef Kaldereta . Kaldereta have been always a special dish to Pinoys , when would be the most appropriate time to enjoy a good kaldereta beside Christmas and Fiestas ? After a week of abstinence of meat on Easter Sunday I cooked a special version of kaldereta using Black Angus beef . I could have used a regular beef but for reasons that I have wanted to make a kaldereta dish using Black Angus for some time now and I decided this is the right time given the significance of Easter Sunday. For this Black Angus kaldereta version I made it a point that it is a kaldereta with rich sauce overload. I have used extra quantities of onion, pickled relish, liver paste and cheddar cheese to make a creamy rich sauce . Here is the recipe of my Black Angus Beef Kaldereta . Ingredients: 1 kilo Black Angus beef blade/chuck, cut into large cubes 2-3 medium side potato, peeled quartered 1 large size carrot, peeled, cut into wedges 1/2 head garlic, chopped 3 large size