Cooking with Peachy

Archive for the ‘Baguio – Philippines’ Category

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Difficulty:

Preparation time: 60′

Servings: 8-10

Calories per serving: 160 kcal

Ingredients:

• Mama Sita’s Savory Sauce (Adobo) Mix – 1 pouch
• Pork meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Chicken meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Garlic – 2 heads
• Cold water – 1 cup
• Cooking oil for frying – 2 tbsp.

Directions:

1. Dissolve content of Mama Sita’s pouch in water
2. Pour mixture over meat and marinate for 15 minutes.
3. Remove pork from the marinade and pan fry in hot oil until edges turn golden brown.
4. Once pork is almost done, create space in the pan and add the garlic.
5. Mix for one minute and then add the chicken.
6. Once chicken edges are golden pour in marinade and bring to a boil.
7. Lower the heat and simmer until meat is tender and sauce has thickened. Add water if needed.

Tip: you can set aside some garlic cloves, crush them and fry until golden and crunchy as topping.

Difficulty:

Preparation time: 20′ + cooking time of the meat.

SERVINGS: 4-6

INGREDIENTS:

• Mama Sita’s Peanut Sauce (Kare-Kare) Mix – 1 pouch
• Beef tripe – 250gr (cut into 1½” cubes)
• Beef brisket – 250gr (cut into 1½” cubes)
• Minced garlic – 1 tsp.
• Sliced onion – 1 piece (medium size)
• Pechay (chinese cabbage) – 100gr
• Sitaw (or Green beans) (cut into 2″ length) – 100gr
• Eggplant (sliced into ½” length and pan fried) – 100gr
• Cooking oil – 1 tbsp.
• Bagoong (shrimp paste)

DIRECTIONS:

1. Boil beef tripe and brisket in a large quantity of water, lower the heat and simmer until meat is very tender, adding water if needed, leaving about 1 ½ cups broth.
2. In a heavy saucepan, saute garlic and onion in oil, add meat, stir fry and pour-in Mama Sita’s Kare-Kare Mix dissolved in a cup of water and then add the remaining broth.
3. Stir and simmer until sauce thickens and add eggplant and sitaw. Simmer for 3min, stirring occasionally.
4. Add pechay (chinese cabbage) and simmer for 2min until vegetables are cooked. Serve hot with bagoong and rice.

Cooking Variation: Pressure cook 500gr oxtail in 3 cups (750 ml) of water for 45 min and then proceed to cooking procedures 2 as mentioned above.

Hi everybody!

This is the start of our Food-Trip in one of the most famous cities of the Philippines. In this series we have some important guest from the staff of Mama Sita’s and we present a fast and tasty way to cook most of the traditional Filipino recipes, especially for those who live and work out of the country and don’t want to renounce to the typical taste of their homeland despite few time to dedicate to the kitchen. You will find all the recipes under Food-Trip → Baguio – Philippines.

Thanks to all our viewers and let’s cook filipino!