Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.
In addition, this is one of the most popular Filipino desserts to date.
Beef Caldereta is a Filipino Kaldereta Recipe that uses beef. Caldereta or Kaldereta is a classic filipino dish in which every filipino household has its own version in cooking this recipe. Caldereta can be cooked with pork, goat, beef or chicken and stewed in tomatoes but the most exotic and traditional of the kaldereta is the goat kaldereta recipe.
Anyways, once you serve this dish in your dinning , the aroma is so inviting and can’t wait for the prayer before meal is done.
Now, enjoy your wonderful filipino meal!
- 2 lb. beef, cut into cubes
- 1 cup vegetable oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 tsp. chili flakes
- 4 cup water
- 1 cup tomato sauce
- 1/ liver spread
- 3 bay leaf
- 2 cup potatoes, quartered
- 2 cup carrots, sliced
- 2/3 cup green olives
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- salt and pepper, to taste
Cooking Procedures :
- In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove and set aside.
- Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside.
- In the same pan, sauté the garlic and onions until translucent. Add chili flakes. Return beef and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat tender.
- Add potatoes, carrots and green olives; simmer for another 6 to 8 minutes. Season salt and pepper to taste. Add bell peppers, cook for additional 2 minutes.
- Transfer to a platter. Serve hot and Enjoy your Kaldereta.
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.
Minatamis na Saging
HOW TO MAKE MINATAMIS NA SAGING:
Note: To make Saging con Yelo/Hielo, add milk and crushed ice a perfect dessert during summer.