The Newbie Cook
- 16,580 forkfuls since 16.Oct.10
Making everything for the first time
Kaldereta-style beef stew. This is a native Filipino dish that is usually served on special occasions. Or on a nice day when Mom is feeling generous enough to cook a dish that takes hours to make.
My husband, C, joined a Filipino Food group on Facebook. He would look at pics and recipes and try to read the names. (He sounds so cute and funny but I love it because he’s determined to learn. Or at least learn the names of foods.) I am not well-versed when it comes to cooking my native country’s dishes. I know, it’s a disgrace and there is no excuse for it. 😛 It’s just that my Mom, Dad and all my friends cook Filipino food so well. My (now ex) roommate, Jaja, is the world champion on kaldereta. So I decided to concentrate on Italian food. Now I regret not being as keen on learning to cook pagkaing Pinoy (Filipino food).
It took me more than two stressful hours to make it.
Kaldereta should be rich, hearty, and comforting. The sauce should be creamy, the beef must be tender. And, most of all, kaldereta should be flavorful. Perfect for a cold, January night.
(Kaldereta Beef Stew)
1/3 cup canola oil
4 russet OR 3 golden potatoes, quartered
1 medium sized carrot, sliced 1/2 inch
1 medium onion, chopped finely
8 cloves of garlic, chopped
2 pounds of cubed beef chuck
2 cups beef stock OR 2 cups water mixed with 3 beef bouillon cubes
1 14.5 oz can of tomato sauce
1 6 oz can of tomato paste
1 can liver spread/pate or 4 tablespoons mashed liverwurst
4-6 chopped chili peppers (according to taste)
4 bay leaves
2 red bell peppers, cut in half and sliced in strips
3/4 cup grated cheddar cheese
salt and pepper
You can experiment with different vegetables. Some use green bell peppers, olives, peas, etc.