Ingredients:
3 bundles of sitaw (string beans), cut into 2″ lengths, discarding the ends
1/2 kilo pork, menudo cut
1/2 cup water
3 tbsp vinegar
1 to 2 cube(s) of tokwa or tofu, cut into smaller cubes, deep-fried until light brown
oil
1 medium size onion, chopped
3 cloves garlic, minced
3 tbsp soy sauce
salt and pepper
How to Cook:
- Heat oil on a skillet over medium flame. Saute garlic and onions. Add pork. Add salt and pepper to taste. Cook pork until almost brown.
- Add water and bring to a boil. Lower down the heat and simmer for about 15 minutes.
- Add the toyo, vinegar, and sitaw. Simmer for another 10 minutes.
- Add the tofu or tokwa. Simmer until the liquid has almost dried up.
- Serve with steamed rice.
Ingredients:
1/4 kilo pork (preferably the ear and face part)
2 big pieces tokwa (dry tofu)
2 cups cooking oil
6 cloves garlic
2 small onions
5 whole peppercorns
1 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
How to Cook:
- Put the pork in a small pot or casserole and pour in enough water to cover the pork.
- Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
- Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.
- Remove the pork from the pot and let it cool.
- Strain and reserve 1/2 cup of the pork broth for the sauce.
- In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.
- Drain the fried tokwa on paper towels and let it cool.
- Mince the remaining 3 cloves of garlic and 1 onion.
- In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.
- Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.
Ingredients:
Chicken, cut into serving pieces(2 1/2 to 3 pound)
White vinegar(3/4 cup)
Soy sauce(1/4 cup)
Onion, thinly sliced(1/2)
Garlic, crushed(4-6 cloves)
Bay leaf(1-2)
Peppercorns(6-8)
Salt(1 teaspoon)
Water(1 cup)
Oil(1/4 cup)
How to Cook:
- Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.
- Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender.
- Add water as necessary to keep the chicken from drying out.
- Remove the chicken from its sauce, reserving the sauce, and pat dry.
- Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
- Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
- Toss the browned chicken pieces with the reduced sauce and serve with rice.
Ingredients:
1 oxtail
1 ox leg
1 ox tripe
2 medium sized eggplant cut in small pieces
1 banana heart sliced diagonally (optional)
1 bunch of pechay or baby bok choy
1 bunch of sitaw (snake/string beans)
1/2 head of cabbage
1 cup peanut butter
4-5 cloves of garlic, minced or chopped
1 big onion sliced thinly
3 tablespoon cooking oil
How to Cook:
- Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover.
- Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
- Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
- In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
- Put the meat in the skillet and continue mixing.
- Pour in the stock and bring to a boil for another 10 minutes.
- Add the vegetables.
- In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
- Serve hot with bagoong alamang and boil rice.
