All Filipino Foodies have this in their blogs. It's one of the more popular recipes you'd ever encounter in every Filipino gathering, believe it or not. Oh well, where I am anyways.I should not be posting this but I still would like to add this to my collection of recipes for my children's sake. My daughter is not really into cooking and everytime I ask her to prepare some ingredients for me for a particular dish, you'd hear her whine about how she doesn't know what should be in this and that recipe. Thanks to our ever improving technologies. Well, now she doesn't have any alibis anymore. All I ask her to do is log in to the internet and get it from my blog. Brilliant, huh? She's more into baking, and yes and she can follow instructions to the dot.
My son is more the daring type who wants to believe that he can do it just by watching me. Well, it doesn't turn out to be that easy. I still see him go into my blog for instructions so here you go guys, have fun cooking this recipe.
Ingredients:
2 tbsp of olive oil
2 lbs of top sirloin cut into cubes
6 pcs of bay leaves
1/4 tsp of peppercorn
2 cloves of garlic, chopped
1 medium onions, quartered
1 500 gm can of stewed tomatoes
2 pcs of medium potatoes, peeled and cubed
2 pcs of medium carrots, cubed
1 tsp of sugar
about 200 gms of olives
100 gms of green peas
Red peppers (see my note below)
salt or soy sauce to taste
Heat oil in a saucepan. Add beef and saute until brown. Add the bay leaves, peppercorn, garlic and onions. Cook for about 2 minutes, stirring occasionally. Add water and stewed tomatoes. Cover pan and let boil. Lower the heat to a minimum and simmer for about an hour or two or until beef is tender.
Once beef is tender, add potatoes and carrots and simmer for about 10 minutes. Add sugar, olives and green paste. Add salt or say sauce to taste. I added about 3 tbsp of liver spread but this is optional. Usually the taste improves if left in the fridge overnight.
Note: When I served this, I realized I forgot to add something and my husband quickly added that I should have added red peppers. So there you go guys.
2 tbsp of olive oil
2 lbs of top sirloin cut into cubes
6 pcs of bay leaves
1/4 tsp of peppercorn
2 cloves of garlic, chopped
1 medium onions, quartered
1 500 gm can of stewed tomatoes
2 pcs of medium potatoes, peeled and cubed
2 pcs of medium carrots, cubed
1 tsp of sugar
about 200 gms of olives
100 gms of green peas
Red peppers (see my note below)
salt or soy sauce to taste
Heat oil in a saucepan. Add beef and saute until brown. Add the bay leaves, peppercorn, garlic and onions. Cook for about 2 minutes, stirring occasionally. Add water and stewed tomatoes. Cover pan and let boil. Lower the heat to a minimum and simmer for about an hour or two or until beef is tender.
Once beef is tender, add potatoes and carrots and simmer for about 10 minutes. Add sugar, olives and green paste. Add salt or say sauce to taste. I added about 3 tbsp of liver spread but this is optional. Usually the taste improves if left in the fridge overnight.
Note: When I served this, I realized I forgot to add something and my husband quickly added that I should have added red peppers. So there you go guys.
5 comments:
ms. ting, musta na! thanks for this recipe. it's one of my fave but don't know how to cook from scratch. i used mama sita, hahaha. i'll try this one but i was bothered with the green paste, green peas pala heehee. have a great day:P
mmmm ting-aling, i love kaldereta especially if it is a bit spicy! a friend from batangas also cooks kaldereta with liver spread (loads of it and onions). some would add grated cheese as the final touch. i just love the different variations. ginutom tuloy ako...
Talhey..I should have said green peas are optional...
Sari, I know I should have added spiciness into it. Cheese? I have yet to try that.
hi ting aling..i'm ding dong hehe joke..anyways thanks for the recipe i'll try to cook this tonight..
niluluto rin ng mga kamag anak ko yan sa batangas sa balete at balete at agoncillo
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