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Estofadong Baboy, another Filipino everyday favorite. Pinoy estofado is very similar to the adobo, but is on the sweeter side. It is just as easy to make and we will show you how we do our version through this video.
"Bistig" is a Kapampangan malapropism for "Beef Steak". Its Tagalog counterpart is "Bistek". In this video, Mrs. Galang shares how she prepares this dish with a quicker technique, using beef from the local wet market.
Our favorite dish for Noche Buena is Oxtail Kare Kare. We prepare this every year using the same recipe. I personally love Oxtails for kare-kare because it is flavorful and the texture is perfect when cooked properly. I'm happy to have my wife, Dey, join me in this video. This is our way of sharing the good food that we partake during Christmas Eve dinner. Have a Happy Christmas everyone! Visit http://panlasangpinoy.com for more recipes.
Pork Humba is a adobo-like sweet style Visayan dish. For ingredients and exact measurements, visit: http://www.alingodays.co.uk/pork_dinuguan.htm Please like my facebook page: www.facebook.com/alingoday
Kare-kare is a Philippine stew complimented with a thick sa vory peanut sauce. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare Kare can also be made with seafood (prawns, squid, and mussels) or all vegetables. Vegetables, which include (but are not limited to) eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added — usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto (extracted from annatto seeds in oil or water) and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. (From Wikipedia) Ingredients for Kare-Kare: Beef Meat and Tripe (you may used pork if you want.) Pechay (bok choy leaves) Sitaw (long green beans) Eggplant Beef Broth Garlic Onion Black Pepper Cooking Oil Mama Sita's Kare-Kare Peanut Sauce Mix Ingredients for Bagoong Alamang: Bagoong alamang (sautéed shrimp) Soy Sauce Vinegar Sugar Onion Garlic Cooking Oil Music: SISTAR - Touch My Body (Instrumental Ver.) from Shekespearinator SISTAR - Shake It (Ver. 2) from koreanpopinst I Love Sistar!! ^_^ E-mail: firstname.lastname@example.org ***This is my own way to cook Kare-Kare.