Time to use the remaining tripe from Ox tripe Callos Ver 0.01A.
Recipe from
http://www.myfilipinorecipes.com/meat/filipino-callos-beef-tripe-recipe.html
Ingredients
1 300ish g Hunt's Pork & Beans
4 cloves garlic
1 small onion
potato, diced
carrots, diced
5 tbsp soy sauce
Butter
Steps
1. Saute garlic and onions in butter.
2. Add the tripe. Stir fry to your heart's content. 3ish minutes.
3. Add the soy sauce. Add the potato and carrots.
4. Cover and let simmer until potato and carrots soften.
5. Add the can of beans. Simmer for 3ish minutes
Comments
Good but first recipe tasted better
Mas nalalasahan mo iyong pork and beans.
Mas madali/mabilis gawin.
For next time
Hmmm... actually ok na siya. Not much to expect since base sauce is from the canned beans.
Personal Rating: ★★★★
Yup, I have a personal star system now.
★ - not fit for human consumption
★★ - ang importante ay may nakukuha kang nutrition
★★★ - ok na sana kaso parang may kulang
★★★★ - pwede nang for regular rotation sa meal plan
★★★★★ - i should sell this
Saturday, June 28
Ox tripe Callos Ver 0.01A
I bought 1.89 kilos of ox tripe from snr. I intend to cook another dish with my slow cooker. And the internet advice I remember is that the cheapest meat cuts are best matched with slow cooking. Ox tripe at Php160/kilo.
I thought I bought too much so I decided to try two callos stew recipes. This is the first one.
Recipe source
http://panlasangpinoy.com/2010/02/24/ox-tripe-stew-callos-recipe/
Ingredients bought
For slow cooking:
1.89k Ox tripe
1 small onion
0.5 thumbsize ginger
1 beef broth cube, disolved in 2 cups of water
Rest of the cast:
Procedure
1. Put the tripe, broth, ginger, onions, pepper into the slow cooker. 12-ish hours.
2. Sleep.
3. Wake up.
4. Remove tripe from pot. Drain. Set aside two cups of the liquid. Use half of the softend trip for this recipe. Set aside the other half.
5. Fry bacon. Cut, set aside.
6. Fry chorizo bilbao in bacon grease. Cut, set aside.
7. Pour in tomato sauce into the pan mixing with all the grease in the pan.
8. Low heat, let sauce boil.
9. Add tripe, bacon, chorizo, tripe broth and mix. Simmer for 10 minutes.
10. Add carrots and potatoes. Simmer for 3 minutes
11. Add garbanzos and bell pepper. Simmer until carrots/potatoes soften. 10ish minutes.
12. Salt and pepper to taste.
Comments
Tasted good.
Prep time over 1hr. Kapuy.
The tripe smelt like papaitan-ish.
For next time
Try more ginger.
I should take pictures.
Personal Rating: ★★★★
Yup, I have a personal star system now.
★ - not fit for human consumption
★★ - ang importante ay may nakukuha kang nutrition
★★★ - ok na sana kaso parang may kulang
★★★★ - pwede nang for regular rotation sa meal plan
★★★★★ - i should sell this
I thought I bought too much so I decided to try two callos stew recipes. This is the first one.
Recipe source
http://panlasangpinoy.com/2010/02/24/ox-tripe-stew-callos-recipe/
Ingredients bought
For slow cooking:
1.89k Ox tripe
1 small onion
0.5 thumbsize ginger
1 beef broth cube, disolved in 2 cups of water
Rest of the cast:
1 225g Sevilla Garbanzos
1 250g Del Monte Original Style Tomato sauce 1 strip bacon
1 King Sue chorizo bilbao
1 potato, diced
3 small carrots, diced
0.5 of a red bell pepper, cut into strips
1 250g Del Monte Original Style Tomato sauce 1 strip bacon
1 King Sue chorizo bilbao
1 potato, diced
3 small carrots, diced
0.5 of a red bell pepper, cut into strips
Procedure
1. Put the tripe, broth, ginger, onions, pepper into the slow cooker. 12-ish hours.
2. Sleep.
3. Wake up.
4. Remove tripe from pot. Drain. Set aside two cups of the liquid. Use half of the softend trip for this recipe. Set aside the other half.
5. Fry bacon. Cut, set aside.
6. Fry chorizo bilbao in bacon grease. Cut, set aside.
7. Pour in tomato sauce into the pan mixing with all the grease in the pan.
8. Low heat, let sauce boil.
9. Add tripe, bacon, chorizo, tripe broth and mix. Simmer for 10 minutes.
10. Add carrots and potatoes. Simmer for 3 minutes
11. Add garbanzos and bell pepper. Simmer until carrots/potatoes soften. 10ish minutes.
12. Salt and pepper to taste.
Comments
Tasted good.
Prep time over 1hr. Kapuy.
The tripe smelt like papaitan-ish.
For next time
Try more ginger.
I should take pictures.
Personal Rating: ★★★★
Yup, I have a personal star system now.
★ - not fit for human consumption
★★ - ang importante ay may nakukuha kang nutrition
★★★ - ok na sana kaso parang may kulang
★★★★ - pwede nang for regular rotation sa meal plan
★★★★★ - i should sell this
Thursday, June 12
French (Old) Onions Soup ver 0.01
Simula ngayon, lagyan ko naman ng backstory kung bakit ito ang niluto ko...
Isang araw, nagutom ako dahil sa sobrang kakafacebook.
Tumingin ako sa ref at dahil sa nakita kong laman (or lack of thereof), naalala kong di pa pala ako nakapag-grocery.
Let see what we have here inside the ref's vegetable drawer; six old onions, two old sweet potatoes, a shriveled ginger. I have other things inside the ref of course, but for this story's sake , there is nothing else in there.
Google, what can I make with onions, sweet potatoes and a ginger?
"Sweet potato and ginger soup." google immediately replied.
Thank you google, and so french onion soup it is.
End backstory.
Ingredients
4 red onions (out of the 6, 2 looked a bit dehydrated so they had to be taken cared of)
2 tbsp butter
2 tsp McCormick minced garlic
1 Knorr beef broth cube
1 tbsp muscovado sugar
Procedure
1. Chop the onions. The internet recommends cutting the onions lengthwise from root to stem but I read this too late. I cut the onions in rings.
2. Into the cast iron pan, melt the butter over medium heat.
3. Cast the onions into the flames! I mean, over the melted butter inside the pan.
4. Stir them onions around for 25mins. I had to lower the heat when some of the onions looked burnt.
5. Add the muscovado. Stir some more, 5min-ish. (The internet recipe said white sugar but this is what I have right now. Muscovado sticks to the skillet so I had to scrape it off every now and then. The sugar supposedly helps the caramelization of the onions.)
6. Add the garlic. (Again, the internet recipe called for fresh chopped garlic but again this is what I get for not grocery-ing.)
7. Chop the broth cube and then put into the pan. (I could have used my rice cooker to prepare the broth but I have rice in it)
8. Add 4 cups water.
9. Mix. Add salt and pepper to taste.
10. Serve with roasted chicken. (Important step, makes the onion soup tastes so good!)
Comments
Tastes onion-ishly sweet.
I brought leftovers to work and people said it tasted good. Well, they are good friends so they had to say it tasted good or else fb-unfriending will commence (yes, I'm that sensitive and shallow).
For next time
Use fresh garlic. Less sugar perhaps?
Prepare the broth separately.
Personal Rating: ★★★
Yup, I have a personal star system now.
★ - not fit for human consumption
★★ - ang importante ay may nakukuha kang nutrition
★★★ - ok na sana kaso parang may kulang
★★★★ - pwede nang for regular rotation sa meal plan
★★★★★ - i should sell this
Isang araw, nagutom ako dahil sa sobrang kakafacebook.
Tumingin ako sa ref at dahil sa nakita kong laman (or lack of thereof), naalala kong di pa pala ako nakapag-grocery.
Let see what we have here inside the ref's vegetable drawer; six old onions, two old sweet potatoes, a shriveled ginger. I have other things inside the ref of course, but for this story's sake , there is nothing else in there.
Google, what can I make with onions, sweet potatoes and a ginger?
"Sweet potato and ginger soup." google immediately replied.
Thank you google, and so french onion soup it is.
End backstory.
Ingredients
4 red onions (out of the 6, 2 looked a bit dehydrated so they had to be taken cared of)
2 tbsp butter
2 tsp McCormick minced garlic
1 Knorr beef broth cube
1 tbsp muscovado sugar
Procedure
1. Chop the onions. The internet recommends cutting the onions lengthwise from root to stem but I read this too late. I cut the onions in rings.
2. Into the cast iron pan, melt the butter over medium heat.
3. Cast the onions into the flames! I mean, over the melted butter inside the pan.
4. Stir them onions around for 25mins. I had to lower the heat when some of the onions looked burnt.
5. Add the muscovado. Stir some more, 5min-ish. (The internet recipe said white sugar but this is what I have right now. Muscovado sticks to the skillet so I had to scrape it off every now and then. The sugar supposedly helps the caramelization of the onions.)
6. Add the garlic. (Again, the internet recipe called for fresh chopped garlic but again this is what I get for not grocery-ing.)
7. Chop the broth cube and then put into the pan. (I could have used my rice cooker to prepare the broth but I have rice in it)
8. Add 4 cups water.
9. Mix. Add salt and pepper to taste.
10. Serve with roasted chicken. (Important step, makes the onion soup tastes so good!)
Comments
Tastes onion-ishly sweet.
I brought leftovers to work and people said it tasted good. Well, they are good friends so they had to say it tasted good or else fb-unfriending will commence (yes, I'm that sensitive and shallow).
For next time
Use fresh garlic. Less sugar perhaps?
Prepare the broth separately.
Personal Rating: ★★★
Yup, I have a personal star system now.
★ - not fit for human consumption
★★ - ang importante ay may nakukuha kang nutrition
★★★ - ok na sana kaso parang may kulang
★★★★ - pwede nang for regular rotation sa meal plan
★★★★★ - i should sell this
Sunday, June 1
Slow cooked pulled pork v1.01
Input Parameters
1.3 kg Pork pigue
2 packs 50g Mama Sita's Barbecue Marinade Mix
278.37ml Coke
3 tbsp catsup
3 tbsp soy sauce
2 tbsp lea&perrins worcestershire sauce
2 tbsp sriracha sauce
Algorithm
1) Put pork in slow cooker. Use half pack marinade on the pork.
2) Massage the marinade into the pork. Leave for 1 hour.
3) Pour the coke in.
4) Slow cook on low. 10ish hours.
5) Drain liquid into bowl, shred the pork; using two forks would be ideal.
6) Mix the rest of the ingredients into a pot, add 5 ladleful of the liquid
7) Put pot over slow fire, stir.
8) Put shredded meat back into the slow cooker, pour the sauce over. Mix.
9) Additional 1hr on high
Output
Matabang, parang may kulang.
Di barbecue ang lasa, tastes more like asado.
Good as a sandwich filling.
Tastes good when eaten with a salad-ish side.
Salad of apple, carrot, cucumber, onion.
Comment
Try to use a liquid based sauce or maybe use more?
1.3 kg Pork pigue
2 packs 50g Mama Sita's Barbecue Marinade Mix
278.37ml Coke
3 tbsp catsup
3 tbsp soy sauce
2 tbsp lea&perrins worcestershire sauce
2 tbsp sriracha sauce
Algorithm
1) Put pork in slow cooker. Use half pack marinade on the pork.
2) Massage the marinade into the pork. Leave for 1 hour.
3) Pour the coke in.
4) Slow cook on low. 10ish hours.
5) Drain liquid into bowl, shred the pork; using two forks would be ideal.
6) Mix the rest of the ingredients into a pot, add 5 ladleful of the liquid
7) Put pot over slow fire, stir.
8) Put shredded meat back into the slow cooker, pour the sauce over. Mix.
9) Additional 1hr on high
Output
Matabang, parang may kulang.
Di barbecue ang lasa, tastes more like asado.
Good as a sandwich filling.
Tastes good when eaten with a salad-ish side.
Salad of apple, carrot, cucumber, onion.
Comment
Try to use a liquid based sauce or maybe use more?
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