LUTONG PINOY RECIPE

Beef Kilaw (Ata-Ata) Ingredients:
1 kilo fresh beef sirloin, thinly sliced (must be from newly slaughtered cow)
1/2 cup pespes (cow intestinal juice)
4 tablespoons onion rings
1/2 tablespoon chopped siling labuyo (chili pepper)
1 1/2 cups vinegar
1/2 cup freshly squeezed calamansi juice
salt and pepper to taste

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Turbo Spareribs Ingredients:
1 kilo pork back ribs
1/2 cup sliced tomatoes

Marinade:
1 tablespoon chopped garlic
1 teaspoon ground pepper
1/2 cup soy sauce
juice from 1/4 kilo calamansi
1 tablespoon butter
1/2 cup tomato catsup

Sauce: soy sauce, calamansi juice, siling labuyo (chili pepper)

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Beef with Gravy Ingredients:
1/4 cup butter
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/2 kilo beef sirloin, slice thinly 2 inches long
1 cup mushrooms ( and/or cauliflower or broccoli)
1 cup bottled gravy
1/2 cup cubed red bell pepper
salt and pepper to taste

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Beef Teriyaki Ingredients:

2 tablespoons butter
1 tablespoon chopped garlic
2 tablespoon chopped onions
1/4 kilo beef sirloin, sliced thinly into strips
1 bay leaf
1 cup vegetables ( a combination of any of the following: broccoli, cauliflower, bell pepper, snowpeas)
salt and pepper to taste

Sauce:
1/4 cup dark soy sauce
1/4 cup sake
2 tablespoons mirin
1 tablespoon sugar

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Beef Salpicao Ingredients:
1/2 cup oil
1/2 kilo leftover bistek Tagalog, cubbed
1/2 cup mayonnaise
1 tablespoon onion rings
1 tablespoon chopped spring onions

Beef Salpicao Procedures:
1. Heat oil then fry the meat until crisp. Drain on paper towels.
2. Serve with mayonnaise, onion rings, and spring onions.

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Beef Caldereta Ingredients:
3 tablespoons butter
4 tablespoons chopped garlic
6 tablespoons chopped onions
1 kilo beef spareribs, chopped
3 tablespoons Worcestershire sauce
1/2 tablespoon whole peppercorns
2 cups water
2 potatoes, cubed

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BEEF AMPALAYA CON TUNA INGREDIENTS:
1 tablespoon cooking oil
1/4 cup sliced onions
1/4 kilo beef strips
2 cups water
1/2 cup tomato sauce
1 tablespoon tausi
2 cups sitaw, cut into 1″ length
1 tablespoon oyster sauce                               

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NILAGANG BAKA INGREDIENTS:
2 lbs beef ( cut into cubes about 1-1/2 inches)
6 pcs potatoes (cubed, as big as the beef slices)
1 bundle Pechay (bok-choy) (cut in halves)
1 small cabbage (quartered)
3 tbsp vegetable oil
8 cloves garlic (mince)
6 medium onions (quartered)
3 tbsp fish sauce
12 pcs black peppercorns
10 cups water
2 cubes beef broth cubes
salt & pepper to taste

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POCHERO INGREDIENTS
1/2 kilo chicken (cut into parts)
1/2 kilo pork (cut into cubes)
1/2 kilo beef (for stewing, cut into chunk cubes)
4 pieces chorizo bilbao
8 cups water
1 teaspoon salt
1 bundle onion leeks
6 cloves garlic (minced)
2 tablespoons oil
5 pieces Saba banana
5 pieces boiled potatoes (quartered)
5 pieces boiled sweet potatoes (quartered)
1 cup chickpeas
1 bundle cabbage (sliced)
1 Pinch salt & pepper

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BEEF CALDERETA INGREDIENTS:

2 tbsp olive oil
2 lbs top sirloin or stewing beef cut into cubes
4 pcs bay leaves
1/4 tsp peppercorn
3 cloves garlic, chopped
1 medium onion, chopped
1 500 gm can of stewed tomatoes
2 pcs medium potatoes, peeled and cut into wedges
2 pcs medium carrots, cubed
1 tsp sugar
about 200 gms of olives
about 100 gms green peas
2 red bell pepper, chopped
salt or soy sauce to taste
2 tbsp liver spread

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