Sunday, June 29, 2014

Kare- kare with Ox Tripes and Beef Meat

June 30, 2014                                                                                                                  10:05 AM

I love Kare-kare! To those who are not familiar with the dish, Kare-kare is a Philippine stew. Eating this dish brings back childhood memories of dining with my family at Barrio Fiesta. Kare-kare served in an earthenware pot! My parents used to order this and Crispy pata. Yes, my parents loved good food,too! We would always dine out on weekends.

Going back to Kare-kare, this dish is easy to cook but entails a lot of process that some would say, "I'd rather order it at a resto than cook it!" The good thing in cooking this at home is that you will have lots of servings and eat it as much as you want to. We ordered this at Max's a few weeks back. One serving cost P400 I think. It was good, but was "bitin." 

So, what else is there to do but cook it! "wink."

Kare-kare. My version.
  • 1/2 Kilo Beef meat

  • 3/4 kilo Ox tripe 

  • Sting beans, eggplants, bok choy or pechay, banana bud, peanuts (optional). onion, garlic.

  • 1 jar or 2 1/2 cups peanut butter

  • 2 Tbsp Annato seeds
  • Toasted and ground rice. (optional. for thickening)
  • salt, fish sauce, msg to taste.
How to cook:

 1. Ox tripe and beef meat
  • Wash and clean thoroughly the tripe. (I actually bought the cleaned tripe from the grocery)
  • Put in a pot, add water to cover the tripe, and boil.
  • Discard the water, add new, put the beef meat, and boil again for 2 hours or until tender.
  • Strain.
  • Slice the tripe to bite sizes.
  • Set aside. Set aside the broth,too.
 2.  Vegetables
  • Wash and clean vegetables.
  • Slice according to your preference.
  • Boil 4 cups of water in a sauce pan. Add 1/2 tsp salt.
  • Blanch vegetables separately, light colored first.
  • Remove each veggie batch and dip in cold water to stop cooking. This way, vegetables will retain its color and ill not be over cooked.
  • Set aside.
 3. Heat oil in pan.
 4. Scoop a handful of peanuts and stir-fry. Set aside. (optional. I put peanuts in my kare-kare)

 5. In the same cooking oil, saute the annato seeds until it emits the reddish color. Remove and discard the seeds.

 6. In the same pan and cooking oil, saute garlic until brown, add onions. 
 7. Put the tripes and beef meat. Continue stirring. 

 8. Add 3 cups of broth. Continue stirring until it boils. 
 9. Put the ground rice, whole peanuts and peanut butter. mix and stir well.

10. Sauce wil start to thicken. Chcck the taste and adjust seasonings. Simmer.
11. Add the blanched vegetables (except pechay) and mix well. Cook for about 2 minutes more. Sauce should be thick, meat tender to the bite and vegetables just right.Turn off heat.

12. Transfer to a serving dish and arrange in a way that is appealing also to the eyes. Could be served with guisadong bagoong. (shrimp paste)

*Different ways to serve the kare-kare :)

The long process of cooking this dish is worth it! You'll have a potful of Kare-kare and many happy tummies!
Please and cook and share this recipe. Let me know your feedback and suggestions, if any. 
For more adventures in the kitchen and beyond, please follow my blog. You may also follow me on Twitter @jewels_events; and Instagram pinkjewels12.

Thanks again for dropping by! Till next time! <3 -jewel

Thursday, June 26, 2014

Bistek (Beef Steak)

Another dish that we Filipinos grew up with is "Bistek," a Tagalog word coined from Beef Steak. Contrary to our conception of the word, "steak," which we refer to a slab of meat, the Filipino version, Bistek, uses thin slices of lean meat, usually pounded to make it thinner and to stretch it more.

Bistek (Beef Steak)

There are various ways to cook this, but what I am sharing with you is how I cook it.


  • 1 kilo lean part of beef (usually, sirloin)
  • 3 pieces onions, sliced into rings
  • 1-2 cups soy sauce
  • 5 pieces calamansi or 2 pieces lemon
  • 3 cloves garlic, minced
  • The marinade plus 1 cup water
  • 1/2 cup soy sauce
  • 4 Tbsp Worchestershire
  • 1 tsp ground pepper
  • MSG (optional)
How to cook:
  • Slice the meat thinly.
  • Pound with the back of the knife.
  • Combine ingredients for marinade in a bowl. 
  • Put the meat and marinate for about an hour.
  • Heat oil in pan.
  • Brown and cook the meat.
  • Set aside.
  • In the same pan, saute garlic.
  • Add the onions and stir-fry for about 1 minute.
  • Remove the onions and set aside.
  • Pour the marinade plus the sauce.
  • Let boil. Some of the liquid will evaporate.
  • Check the taste and adjust seasonings.
  • Simmer for 5 minutes. Turn off heat.
  • Transfer the meat in a serving dish.
  • Pour the sauce over the meat.
  • Top with the onion rings.
  • Serve with hot rice and ice-cold drinks.
  • Done!

This dish is flavorful. Even the sauce mixed with rice is so delicious!. Try it,too!
Hope you like this and share with friends! Follow me for more adventures in the kitchen and beyond!
Until next time! - <3 jewel

Wednesday, June 25, 2014

Twice-cooked Baby Back Ribs with Home made Sauce

My kids and I simply love baby back ribs and spare ribs which are fall off the bones and really delicious! It's our time to literally dig in and enjoy the finger-licking goodness of the dish. Even if that means a smear of sauce on our faces. Lol!
Here's a recipe I got from the net, (couldn't remember where) and developed to our own taste. Hope you like it, too!


I cooked this last week but I was not able to blog it right away. I still have a lot of recipes to blog, actually. Here it is now! Just looking at the pictures makes me hungry. I can still smell the herbs and the taste, uhmmm! Tender, juicy and flavorful. I put in a lot of ingredients here. Once I served it on the table, it was gone in a jiffy hahaha!

When it comes to measuring the ingredients, I just put them without really measuring. It's like, I just know how much to sprinkle here and there. For you, however, I am specifying measurements which you can adjust to suit your taste. :)


These are the ingredients for the dry rub and the sauce. The next picture will be for the dry rub. You will notice that the ingredients are the same except that the liquid ingredients are added to make the sauce.
For the dry rub:
  • 3 cloves garlic, pounded
  • 5 pieces bay leaves
  • 1 Tbsp ground pepper
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1 Tbsp rosemary 
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp ginger powder
For the sauce:
  • 3-4 cloves garlic, pounded and minced
  • 3 pieces bay leaves
  • 2 Tbsp ground pepper
  • 1/2 cup brown sugar
  • 2 Tbsps paprika
  • 2 Tbsps rosemary 
  • 2 Tbsps chili powder
  • 2 Tbsps garlic powder
  • 2 Tbsps ginger powder
  • 4 Tbsp Worchestershire sauce
  • 2 Tbsp apple cider vinegar
  • 1 cup catsup
  • 1 cup hot sauce
  • 1 cup Budweiser hot sauce.
  • 1 Tbsp salt
How to cook:

  • For the sauce: Combine the sauce ingredients and let boil in a sauce pan. Stirring constantly until sauce thickens. 

  • Check the taste and adjust to your preference. Set aside.
  • Wash and clean the ribs well. Remove the white ligaments at the back for a fall-off the bones softness. (This is optional.)

  • Combine the ingredients for the dry rub. Spread on the ribs liberally on both sides. Let the meat absorb the flavors for 4 hours or more. You may leave it at room temperature, wrapped and coovered, or you may refrigerate it overnight, if you are in a rush.
  • Pre-heat the oven to 325 degrees F, or, 165 degrees C
  • Line a baking sheet or tray with aluminium foil.
  • Place the ribs , bones side down.
  • Bake for 1 hour or until the meat is tender and is starting to pull away from the bones.

  • Next, Place the ribs on the rack of the turbo broiler. (Or, you may use your grill)
  • Brush the sauce on the meat and ribs before grilling.

  • I set the timer on 20.
  • It looked delicious and  crispy!
  • Transfer on a serving platter.
  • Pour the sauce on the meat. 
  • Serve with rice, side dish and lots of ice-cold drinks!
  • Done!
Oh, so yummmmmmy! You have to try this!
Let me know how it went. I will appreciate if you will like and share this with your friends!

Thanks again for dropping by. For more adventures n the kitchen and beyond, please follow my blog.
Until next time! <3 - jewel

Nutty Chicken Fillet with Veggies

Hi again! How about if we try another variation in cooking chicken fillet? Let's add some veggies and peanuts. Hmmm... crunchy peanuts!

Nutty Chicken Fillet with Veggies 

  • 1 kilo chicken boneless chicken breast or fillet
  • 4 cloves garlic, minced
  • 2 thumb-sized ginger, peeled cut into strips
  • 2Tbsp whole peppercorns
  • 1 large carrot, julienned
  • 4 bird's eye chilies, cut
  • 1 large bell pepper, cut into strips
  • 1 cup peanuts
  • 1/2 cup soy sauce
  • 3 Tbsp vinegar
  • 1 chicken bouillon
  • 1 Tbsp olive oil
  • 5 Tbsp cornstarch dissolved in water
  • msg (optional)
  • 1 tsp chili powder
How to cook:

  • Make a marinade consisting of : 3 Tbsp soy sauce, 1 tsp vinegar, 2 Tbsp olive oil, 3 Tbsp cornstarch, 1 tsp whole peppercorns. Put the chicken and marinate for 30 minutes. Mix well.

  • Heat oil in cooking pan. Put the peppercorns and red chilies and saute.
  • Add the marinated chicken and stir-fry. 
  • When chicken has browned, remove and set aside.
  • You may use the same pan. Saute ginger, then garlic and onions.
  • Put the carrots, then red bell pepper. Stir- fry.
  • Add the peanuts and continue stirring.
  • For the sauce, put in the unused remaining ingredients stated above. 
  • Pour the sauce and blend with the sauteed  veggies and peanuts.
  • Now, add in the chicken, peppercorns and red chilies stir-fried earlier.
  • Mix well with sauce and make sure the chicken pieces are coated well. 

  • Check the taste and adjust seasonings according to your preference. (More spicy, add ground pepper and red chilies. Sweeter, add sugar.)
  • Turn off heat. Transfer to a serving dish.
  • Done!

Hmmmm.... yummy and crunchy! Don't forget to cook this fast! We want the veggies and peanuts to be crunchy! 

Hope you enjoyed our time together. Your feedback, suggestions and comments are welcome! Please follow my blog for more adventures in the kitchen and.... beyond! You may lso check my Intagram account pink_jewels12; and twitter :)

Until next time! <3 - jewel

You may add more peanuts and cashew nuts, too. 

Friday, June 20, 2014

Pork with Oyster Sauce and Veggies

June 20, 2014
11:43 PM

I will share with you another delicious pork recipe that is easy to cook. I enjoy cooking using oyster sauce. It gives an added flavorful twist to any dish, whether it be meat or vegetables. To complement oyster sauce is ginger, soy sauce and sugar. They always work well for me.

Pork with Oyster Sauce

  • 1kilo pork cutlets
  • 1/2 cup soy sauce
  • 1 Tbsp ground pepper
  • 4 cloves garlic, pounded and minced
  • 1 onion, quartered
  • 2 thumb-sized ginger, cut into strips
  • 1bell pepper, cut into thin strips
  • 2 pieces eggplants, cut according to your preference
  • 3 Tbsp oyster sauce
  • 1/2 cup brown sugar
  • 3 Tbsp cornstarch dissolved in water and 1 tsp soy sauce
  • MSG (optional)
How to cook:
  • Wash and clean pork cutlets
  • Combine soy sauce and ground pepper. Marinate the pork cutlets.
  • Set aside. 
  • In another pan, sauté ginger, onions and garlic.
  • Add the pork and marinade.
  • Stir-fry until pork has browned.
  • Add sauce.
  • Mix well and check if pork has tenderized.
  • Add eggplants.

  • Continue stirring.
  • Add the julienned bell pepper and mix well.

  • Taste the sauce and adjust seasonings.
  • Once the meat and veggies are cooked, lower heat. Simmer.

  • If the sauce has thickened, turn off heat.
  • Transfer to a serving dish. 
  • Done!

See? Easy to cook and delish!
Hope you enjoyed cooking with me. Untl next time! Follow me for more adventures in the kitchen and beyond! <3 - jewel

Tuesday, June 17, 2014

Pork Estofado

We all love good food. Who doesn't? I do! With this comes my passion for cooking, baking, food testing, resto-hopping. I enjoy putting twists in my cooking, and most of the time, I develop my own version of recipes. From there, too, is the fact that I've added a few pounds, here and there. (lol)
Anyway, Pork Estofado is another "most requested" dish in the family, and by friends. It is similar to adobo and paksiw na pata. Estofado is a Spanish word meaning "stewed." Pork Estofado has plaintain bananas among its ingredients. This gives the dish an added sweetness and yumminess! Shall we start?


Yes, looks good, right? Tastes good, too!


  • 1 kilo pork cubes (or, your preferred cut)
  • 2 tsps ground black pepper
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup vinegar
  • 4 clove garlic, minced
  • 1 medium-sized onion, quartered
  • 3 pieces star anise
  • 3 pieces bay leaves
  • 1 tsp whole peppercorns
  • 6 pieces ripe plaintain bananas or saging na saba
  • 4 Tbsp cornstarch dissolved in 1/2 cup water
  • MSG (optional)
  • cooking oil
  • water

How to cook :

  • Marinate pork in soy sauce and ground pepper. 

  • Heat oil in pan. Deep-fry saging na saba, then set aside.

  • Heat oil in pan. (You may use the same pan where you fried the bananas)
  • Saute garlic then onions. Add pork. Continue stirring until pork becomes brown.

  • Pour the marinade with an additional 2 cups water. 
  • Add in the carrots, star anise, bay leaves, whole peppercorns. Let boil.
  • When pork has tenderized, add sugar. Mix well with the other ingredients.
  • Add the vinegar. Don't stir. Lower heat and simmer.
  • Check the taste for seasonings and adjust to your preference.
  • When the meat is tender enough, add the dissolved cornstarch.
  • Once the sauce has thickened, add the plaintains or saging na saba.
  • Turn off heat and transfer to a serving dish. 
  • Arrange in a way that it would look yummy and appealing!

Done! Another cooking-made-easy for you! Try this and let me know. I'd appreciate your comments and feedback.  Follow me for more adventures in the kitchen and beyond! Thanks for dropping by! <3- jewel