Living in steak and burger country doesn't make it easy, but I manage. What I've really come to miss are Filipino breakfast staples- tapa, tocino, and longganisa. And the richness of entrees like caldereta, humba and sisig. Nothing compares!
For the past year, whenever I miss home, I take to the kitchen. My family loved to eat, and my mama and lola loved to cook. I grew up in a family where food was a binding force. I now live with my tita's family, and even her kids who were born and raised here are no different. Cooking for them everyday has become a labor of love. (Yes, I cook beef and pork for them.) I think it's part of being Filipino, to love food and family so much.
If you're far from home, I'm encouraging you to learn how to cook. It's a life skill, and it can take you back home in so many ways. I'll be sharing recipes of some of my favorites. I warn you though, I cook by approximation, so my measurements are not as precise. The recipes are not always going to be Filipino. Mostly Asian, and a few from here and there. I hope it helps ease the homesickness.
To start, I'll be sharing a beef stew recipe with a rich tomato and liver sauce, made fragrant with bell peppers and turned indulgent with cheddar cheese. I learned this one from a co-staff, Kuya Nilo. I call him Kuya (older brother), but he really is much more like a father. I've added some twists and we hope you like it.
BEEF CALDERETA NG UST NURSING
by Nilo & Cara
Fresh ingredients
Beef ribs (whole slab is approx. 12 bones and select cuts with good meat-fat ratio or marbling, if using beef cubes)
2 white onions, diced
5 cloves garlic, minced
4 medium potatoes, quartered
3 carrots, sliced
4 sweet bell pepper,
sliced thin to strips
Pantry items
Garlic salt
Onion powder
Black pepper
3-4 bay leaves
3-4 tbsp sweet relish
6 oz can tomato paste
8 oz can liver spread
2 oz Velveeta cheddar cheese, cut into 2 in cubes
1 1/2 tbsp of Better than Bouillon beef stock to liter or quart of water
Sliced olives for garnish
Olive oil
Instructions
1. Brown carrots and potatoes in olive oil, season with a little salt and pepper. Set aside.
2. Saute onions, garlic. Once fragrant, add bell pepper, leave a few pepper strips for later.
3. Add ribs to pot and let sit a few mins until some oil from beef is released.
4. Add garlic powder, black pepper (mix of whole and cracked), onion powder, bay leaves. Saute a bit to spread seasoning.
5. Add quart of water, make sure meat is submerged.
6. Add bouillon base, tomato paste and 2/3 can of liver spread. Add relish. Stir and cover.
7. Cook on midheat, covered for 130 mins, checking for tenderness and stirring slow every 45 mins.
8. Add cheese and allow to melt. Add remaining bell pepper.
9. Top with fried carrots and potatoes.
10. Garnish with olives and serve with hot white rice.
I never meant for this blog to have photos. But you're welcome to send me a picture or a review if you try it!
