tag:blogger.com,1999:blog-63281883831485181142024-03-08T04:51:35.222-05:00Crock Lover: Filipino Slow Cooking and MoreThis is a tribute to all hardworking Filipinos who still want to come home to amazing aromas emanating from their kitchens, as if someone's been cooking all day. We'll make you want to hug your crockpot everyday!Unknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6328188383148518114.post-88247534546186520222011-12-22T09:23:00.002-05:002011-12-22T09:23:37.951-05:00Merging with DopamineJunkie.orgHi Crock Lover fans! I've decided to merge this blog with my food and travel blog for easy maintenance. I'm adding pictures to old Crockpot posts as I go along. Hope you enjoy the new blog and thanks for stopping by!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-82032589527288180702008-07-22T11:21:00.001-04:002008-07-22T11:21:46.975-04:00Crockpot Osso Bucco<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>6-8 beef back ribs<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>3 tbsp tomato paste<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 onion, quartered<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 tomatoes<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tbsp dried basil<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 beef bouillon<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>3 cups dry red wine, reduced by simmering in a pot to 1-1/2 cups<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Combine above ingredients in a 4 quart crockpot, simmer on low for 4 hours. Remove fatty/oily liquid from pot and add wine, rearranging meat pieces as needed. Serve with baked potatoes and cauliflower, and bread for dipping. Mangia!<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> </div> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6328188383148518114.post-20922354432117827212008-07-08T11:15:00.001-04:002008-07-08T11:15:22.119-04:00Korean Beef Stew<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>For homegrown Flips, this is the “Korean Beef” that we know from the Kimchi Fastfood Chain:<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2-3 lbs beef ribs, bone in (also works with pork)<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 large onion, cut into eighths<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 piece ginger, the size of two thumbs<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 head garlic, peeled and crushed<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 bay leaves<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 Korean green chili pepper<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tbsp sesame oil<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tbsp sesame seeds, roasted in a pan<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 tbsp chopped scallions/green onion springs<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 cup soy sauce<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 cup sugar<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 cup water<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a 3-quart crockpot, combine beef, half of the onion, bay leaf, soy sauce, water and sugar. Cook on low for 6-8 hours. When tender, add ginger, remaining onion, garlic and chili pepper, change setting to high and cook for 30 minutes. Mix in sesame oil and top with sesame seeds and scallions before serving. Mangia!<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Conventional Stove: Place the beef in a casserole and fill with water until beef is covered. Add garlic, onion, ginger, chilipeppers and bay leaf, soy sauce and sugar. Simmer for two hours or until meat is tender.<br> Roast sesame seeds in a hot pot. Top stew with sesame seeds and scallions before serving.<o:p></o:p></span></font></p> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-28831303254940688332008-07-07T14:44:00.001-04:002008-07-07T14:44:45.298-04:00Not Crockpot Recipes but Summer BBQ Ones<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>For my usual audience…enjoy!<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><b><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial;font-weight:bold'>Sofrito Rice<o:p></o:p></span></font></b></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>4-5 cups cooked rice, preferably cooked the night before<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 bottle Goya sofrito sauce (ethnic section of the grocery)<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 3-pack of Goya chorizos (or other brand), cut into small pieces<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 cup frozen green peas<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a large deep pan, wok or paellera, sautee chorizo pieces in 1-2 tbsp oil until golden and oil becomes red. Add sofrito sauce and simmer for 10-15 minutes. Add rice and mix well with the sauce until rice becomes completely red with no more white areas, adding water if necessary. Allow to cook for 10-15 minutes, mixing occasionally to prevent bottom from burning, until the consistency of fried rice. Season with salt and pepper and add peas at the end. Serves 6-8<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><b><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial;font-weight:bold'>Sweet and Sticky Barbecued Chicken<o:p></o:p></span></font></b></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal style='margin-bottom:12.0pt'><font size=2 face=Arial><span style='font-size:10.0pt;font-family:Arial'>20 chicken wings (or other chicken pieces)<br> 1 bottle dry red wine<br> 2 cups packed dark brown sugar<br> 2 cup soy sauce<br> 4 tablespoons finely grated fresh ginger<br> 1/2 head garlic, minced<br> Juice of 1 lemon<br> Salt and pepper<br> <br> Marinate wings in lemon juice, salt and pepper for at least 2 hours.<br> <br> Bring wine, sugar, soy sauce, ginger and garlic to a boil in a saucepan. Reduce heat and simmer until mixture has thickened to the consistency of honey, about 1 hour. Preheat grill. Place wings on grill and brush with sauce. Cook, flip and brush with sauce every 4-5 minutes until cooked. <o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><b><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial;font-weight:bold'>Cucumbers in Vinegar<o:p></o:p></span></font></b></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>3-4 cucumbers, peeled and sliced into 1/3 inch thick rounds<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 cup white vinegar<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>½ cup apple cider vinegar<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>½ cup fish sauce<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>½ cup sugar<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tbsp sesame oil<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Salt and pepper to taste<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Mix all ingredients except for cucumbers and add sugar/fish sauce or salt as needed. Pour over cucumbers and chill in refrigerator before serving.<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><b><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial;font-weight:bold'>Grilled Liempo (Pork Belly)<o:p></o:p></span></font></b></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2-3 lbs pork belly, cut into ½ inch thick strips<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Marinade:<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 cups white vinegar<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 cups soy sauce<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 head garlic<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 tbsp whole peppercorns<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Salt to taste<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Combine marinade ingredients and mix well. Add salt to taste. Marinate pork belly strips at least overnight (two days is best). Grill on high heat until cooked and golden brown. Serve with spicy vinegar. <o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size: 12.0pt'><o:p> </o:p></span></font></p> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-72537816947584862992008-06-30T12:51:00.001-04:002008-06-30T12:51:10.434-04:00Beef & Beer Stew<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>A great way to use that one lingering bottle in your fridge left over after a party, when you don’t even drink beer.<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1-2 lbs stewing beef cubes, frozen<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 bottle of beer (any brand)<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 tsp paprika<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tsp thyme<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 beef bouillon<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Cubed potatoes, carrots, sliced mushrooms (optional)<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tsp flour<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a 2-quart crockpot, combine all but last two ingredients. Cook on low for 8 hours or high for 5 hours. When meat is tender, add potatoes, carrots and/or mushrooms. Stir in flour until blended, season with salt and pepper. Continue cooking on low until sauce becomes thickened. Mangia!<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-61481202098030883102008-05-09T16:22:00.001-04:002008-05-09T16:22:19.239-04:00Too Easy Chicken iin Gravy 5 pieces chicken (drumsticks, thighs or quarter breasts), frozen<br>1 packet Lipton onion soup<br>1-1/2 cup water<br>1 tablespoon all-purpose flour<p>In 2-quart crockpot, dissolve onion soup powder in 1 cup water. Add frozen chicken pieces. Set on low for 8 hours. After 8 hours, add 2 tablespoons flour dissolved in ½ cup water and mix in. Cook for another 30-minutes to 1 hour. You can add bell peppers or other vegetables at this point, but serving with just the gravy is more than enough. Season with salt and pepper if necessary. You can save the gravy and freeze for later use. Mangia!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-44183090500527872672008-05-06T19:35:00.002-04:002008-05-06T19:43:45.214-04:00Beef Stew1 lb stewing beef, cut into cubes<br />3 tablespoons tomato paste<br />2 medium tomatoes, sliced<br />1 medium onion, sliced<br />4 small carrots, cut into 1 inch thick rounds<br />4 bay leaves<br />1 beef bouillon<br /><br />In a 4 quart crockpot, combine all ingredients and 1 cup of water. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper, add additional bay leaves if necessary.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-75310416263240943942008-05-05T19:30:00.002-04:002008-05-05T19:43:26.289-04:00Easy Braised Beef BBQ Ribs4-6 pieces beef short ribs<br />1 cup of your favorite barbecue sauce*<br />1 cup water<br />2 tablespoons sugar<br /><br />In a 4-quart crockpot, dissolve barbecue sauce and sugar in water. Add ribs (frozen if cooking for 8 hours, thawed if cooking for 4 hours). Set on low for 8 hours or high for 4 hours. When cooked, transfer ribs into covered container. Reduce the sauce in a pot until thick, season with salt and pepper to taste. Drizzle sauce over warm ribs. Serve with your favorite vegetables or mashed potatoes.<br /><br />* This recipe was adapted from a Williams-Sonoma recipe calling for their own "smoky bacon barbecue sauce." You're welcome to use whichever one you like. I used a regular grocery store brand.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-42235333900226252052008-04-21T13:19:00.001-04:002008-04-21T13:19:06.422-04:00Four-Ingredient Beef in Gravy<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 pound stewing beef, cut into cubes<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 packet Lipton Onion Soup<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 large green bell pepper cut into strips<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 tbsp flour<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a 2-ounce crockpot, combine beef, onion soup and 1 cup water. Set on high for 5 hours or low for 8 hours. In the last 30 minutes to an hour of cooking, dissolve 2 tablespoons flour in ½ cup water and add to stew along with bell peppers. Add salt and pepper to taste. The sauce will thicken like gravy and will be great for dipping bread or on top of rice. Mangia!<o:p></o:p></span></font></p> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-65773484171038777722008-04-18T09:00:00.001-04:002008-04-18T09:00:10.817-04:00Pork Afritada1 pound pork belly - cut into 1-1/2 inch strips, ½ inch thick<br>1 medium onion - chopped coarsely<br>3 medium tomatoes, quartered<br>4 tablespoons tomato paste, dissolved in 1 cup water<br>3 tablespoons fish sauce<br>1 large bell pepper, sliced into strips<br>1 medium potato, diced<br>2 medium carrots, in 1 inch rounds<br>3 bay leaves<br>Salt and pepper to taste<p>In a 4-quart crockpot combine all but last two ingredients. Set on low for 6-8 hours. In last hour of cooking, add bay leaves and season with salt, pepper or additional fish sauce.<p>* I have found that the "last hour of cooking" (when you can add the spices and vegetables for additional flavor) is actually a great time to cook your accompanying white rice. <p>Mangia!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-87534883813136337692008-04-16T15:25:00.001-04:002008-04-16T15:25:32.917-04:00Crockpot Nilagang BakaNilaga literally means "boiled," and in Filipino it usually refers to a soupy dish of beef, pork, chicken and vegetables.   I grew up with this dish being served for Sunday lunch, after coming home from Church, with my nanny setting aside the best part for me in a separate bowl: the sinful and deadly beef bone marrow that is stewed to gooey perfection.  This is a great crockpot dish as the meat doesn't fall apart and the low temps allow for maximum flavor.  Alternatively, boiling the ingredients until the meat is tender works well too, and is how this dish is traditionally served. Mangia!<br> <p>Nilagang Baka (Boiled Beef Soup)<br> <br>2 pieces beef shin, bone-in  (additional soup bones add to flavor)<br>1 medium onion, sliced<br>Sliced fresh ginger, the size of half an egg (really, you can't put too much ginger, its flavor is key)<br>1 cube beef bouillon or 1 can beef broth<br>2 large potatoes, cut into 1-1/2 inch cubes<br>Patis or fish sauce, to taste<br>½ head small cabbage, sliced<br>20-30 pieces string beans (optional)<br>  <br>Crockpot:  Combine first five ingredients in a 4-quart slow cooker and fill with water until 1-1/2 to 2 inches from the brim. Set on low for 6-8 hours.  Add cabbage and string beans in the last hour of cooking, or cook in separate pot and add to stew before serving. Season with fish sauce. 2-4 servings. Adding more ginger at the same time as the vegetables gives more flavor. <br> <br>Conventional stove:  Combine first four ingredients in a large pot and add water (depending on amount of soup desired), bring to a boil and simmer until beef is tender. Add potatoes and simmer until soft, season with patis. Add cabbage and string beans in last few minutes of cooking. Serve hot. 2-4 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-30232780104873961442008-04-16T13:27:00.001-04:002008-04-16T13:27:45.243-04:00Bistek Filipino<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 lb beef steak, shoulder or chuck<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>½ cup soy sauce<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1/2 cup water<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>3 medium onions, cut into rings<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Black pepper <o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>Juice of 2-3 lemons<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a 2-ounce crockpot, combine beef, soy sauce, water and 1 of the onions. Set on low for 6-8 hours or until tender. In a separate pot, sauté remaining onions until clear, add beef mixture from crockpot along with black pepper, lemon juice and black pepper to taste. Add soy sauce if necessary. Simmer for 10-15 minutes and serve with rice. <o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> </div> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6328188383148518114.post-26712122662550900852008-04-14T13:10:00.001-04:002008-04-14T13:10:34.221-04:00Kare-Kare6-10 pieces oxtail <br>1 onion, chopped coarsely<br>4 tbsp. giniling na bigas (raw rice, roasted brown and ground with a coffee grinder) <br>1-1/2 Lily's peanut butter <br>Pechay or bokchoy<br>String Beans (sitaw), cut into 3 inch pieces  <br>Eggplant, cut into 2 inch pieces <br>Achuete/Annatto juice (for aesthetics only) <p>Cook oxtail with onions enough water to cover them in a crockpot for 5-6 hours on low, or in a pressure cooker for 15-20 minutes. If meat becomes too tender, set aside and cook the stew separately. Transfer to a regular pot, add peanut butter and roasted rice and stir until peanut butter is separated. Simmer for a few minutes until rice thickens. Season with fish sauce. Add achuete/annatto until the right color, and vegetables till cooked, adding bokchoy last. Serve with bagoong (shrimp paste) and steamed rice. <p>Mangia!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-35108784506260066952008-04-14T13:00:00.001-04:002008-04-14T13:00:33.163-04:00Curried Lamb Shoulders<div class=Section1> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>2 small lamb shoulder steaks<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>3 small tomatoes<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>4 small carrots, cut into 1-inch pieces<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 tbsp yellow curry<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 small onion, chopped coarsely<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>½ Knorr beef bouillon <o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>1 package frozen roti canai bread<o:p></o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'><o:p> </o:p></span></font></p> <p class=MsoNormal><font size=2 face=Arial><span style='font-size:10.0pt; font-family:Arial'>In a 2-quart crockpot, combine all ingredients and cook on low for 6 hours. Brown roti canai in a pan and serve with stew. The bread is great dipped in the stew’s sauce. Enjoy! <o:p></o:p></span></font></p> </div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-16338241265815726802008-04-14T12:09:00.001-04:002008-04-14T12:09:05.748-04:00Basil OxtailVery flavorful dish with tasty meat falling off the bones. For best results half of the ginger and all of the basil should be added in the last hour of cooking. Mangia!<p>6-8 medium sized oxtail pieces, frozen if cooking 8 hours, thawed if cooking for less<br>1 big piece of ginger, about the size of a small egg, sliced (I made slivers with a peeler because I don't like biting into the ginger)<br>½ cup oyster sauce<br>4 medium sized carrots, cut into 1 inch pieces<br>About 40 pieces string beans<br>1 ounce fresh basil or about 1 cup <p>In a 4-ounce crockpot add oxtail, half of the ginger, carrots and oyster sauce. Cook on low for 8 hours if meat is frozen, 4-6 hours if meat is thawed. When meat is tender, add string beans and basil, and season with more oyster sauce and pepper if necessary, usually in the last hour of cooking. <p>Serves 3-4 with white rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-68271369864998813912008-03-20T20:49:00.001-04:002008-03-20T20:50:49.278-04:00Slowcooker Pot Roast<div style="text-align: justify;"><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"><o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">3 pounds beef chuck for roasting<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">1 large onion, sliced into eighths lengthwise<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">5-8 cloves garlic, peeled and cut in half<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">4 tablespoons flour<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">2 tablespoons olive oil<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">Salt and Pepper<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">1 cup dry red wine<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">½ cup water or beef broth<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;">¼ cube beef bouillon<o:p></o:p></span></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-family:Arial;font-size:100%;"><span style="font-size: 10pt; font-family: Arial;"></span></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><p class="MsoNormal"><span style="font-family:Arial;"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p>Pat the beef chuck dry with a paper towel. Using a small knife, poke deep holes in the meat enough to stuff garlic cloves in each hole evenly across the whole chuck of meat. Season chuck with salt and pepper and roll in flour. Sear the beef in a hot pan with olive oil until all sides are brown. Set aside. In crockpot, arrange onions and odds-n-ends and place chuck on top. Pour wine on top of beef, and water/broth and bouillon. Cover and cook on low for 8 hours.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><span style="font-size: 10pt; font-family: Arial;"><o:p></o:p>To make gravy: After 8 hours, spoon 2-3 cups of liquid from pot into a saucepan, and mix in 2-3 tablespoons of flour with a wire whisk. Simmer on low heat until thick, season with salt and pepper if needed. Serve on top of sliced roast or mashed potatoes.</span></span></p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-31279658080984559642008-03-20T16:16:00.005-04:002008-04-14T11:35:18.034-04:00Crockpot Meatloaf<div style="text-align: justify;" class="Section1"> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">The crockpot is actually perfect for meatloaf because it leaves it moist and crumbly. The resulting “loaf” is shaped more like a pie, but if you keep it away from most of the liquid and fat, it keeps its good odd shape.</span></span></p><p class="MsoNormal"><br /><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"> <o:p></o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">2 pounds “meatloaf mix” (1/3 ground beef, 1/3 ground pork, 1/3 ground veal)<br />1 cup V8 hot and spicy tomato juice<br />3/4 cup rolled oats<br />1 egg<br />1/4 cup chopped onion<br />1 medium bell pepper, diced<br />1/2 teaspoon salt<br />1/4 ground black pepper<br />3-4 strips bacon, uncooked<br /></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><span style="font-style: italic;">Crockpot</span>: Crumple a few pieces of aluminum foil into balls and drop them into the bottom of the crockpot to prevent the loaf from soaking in the fat. For easy pull-out handles, fold two 30-inch long pieces of foil in half lengthwise. Place in bottom of a 2-qt slow cooker with ends hanging over top edge of cooker, the two strips forming a cross on top of the foil balls. In a large bowl combine meat, tomato juice, oats, egg, chopped onion, bell pepper, salt and pepper. Mix lightly but thoroughly. Press into crockpot and top with bacon strips. Set on low for 6-8 hours. Pull out meatloaf using foil handles and lay on plate. Serve with ketchup or a glaze of ketchup, sugar, and Worcestershire sauce.</span></span></p><p class="MsoNormal"><br /><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"> <o:p></o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><span style="font-style: italic;">Conventional Oven</span>: Preheat oven to 350 degrees. In a large bowl combine meat, tomato juice, oats, egg, chopped onion, bell pepper, salt and pepper. Mix lightly but thoroughly. Press into an 8x4 inch loaf pan. Top with bacon strips. Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.<br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><br /><span style="font-style: italic;">Variation</span>: This is supposed to be a good stand-alone recipe, but I tweaked it and added 3 tablespoons of Goya bottled Sofrito (from the ethnic section of the grocery) and lots of <st1:state st="on"><st1:place st="on">Tabasco</st1:place></st1:state> into the mixture. I like taste-testing these recipes before cooking by microwaving a dollop of the mixture into a saucer and nuking it for 30 seconds or so. I served it with Filipino spaghetti and it was great, otherwise I would have used a glaze on top by mixing ketchup, brown sugar and lemon juice.<o:p></o:p></span></span></p> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6328188383148518114.post-28928455585241030932008-03-20T10:48:00.004-04:002008-03-20T19:40:13.969-04:00Crockpot Sinigang<div class="Section1"><div style="text-align: justify;"> </div><p style="text-align: justify;" class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">Sinigang is a way of cooking meats, fish, shellfish and vegetables in a tamarind broth. Often referred to as the Filipino version of the Thai Tom Yum, it is sour and spicy and is very hearty. It is a good standalone recipe or served with grilled or fried fish. Fish and shellfish should not be cooked in a crockpot as they will disintegrate. If you would like to use these as meats, use a conventional stove and add them after the daikon has cooked. For convenience, fresh tamarind has been replaced by Sinigang Mix (available at any decent Asian market).</span></span></p><br /> <p class="MsoNormal"><span style="font-size:100%;"><b><span style="font-family:Arial;"><span style="font-weight: bold;font-family:Arial;" ><o:p> </o:p></span></span></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b><span style="font-family:Arial;"><span style="font-weight: bold;font-family:Arial;" ><o:p> </o:p></span></span></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b><span style="font-family:Arial;"><span style="font-weight: bold;font-family:Arial;" >Beef or Pork Sinigang<o:p></o:p></span></span></b></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">1-1/2 to 2 pounds beef short ribs (lengthwise, not flanken), pork spareribs or sparerib tips<o:p></o:p><br />1 whole medium onion, quartered<o:p></o:p><br />2 medium tomatoes, halved<o:p></o:p><br />1 walnut-sized piece of fresh ginger, peeled and sliced<o:p></o:p><br />1-2 pieces Korean green chili peppers (or siling pansigang), cut crosswise in half<o:p></o:p><br />1 large packet Knorr Sinigang Mix<o:p></o:p><br />1 large daikon or labanos (Japanese white radish), cut into rounds 1/3 inch thick<o:p></o:p><br />Fish sauce to taste<o:p></o:p><br />1 bunch fresh spinach leaves<o:p></o:p><br />20-30 pieces string beans<o:p></o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">Crockpot: Combine first seven ingredients in a 4-qt crockpot and add enough water until 1-1/2 to 2 inches from the brim. Cook on low for 6-8 hours. Add remaining ingredients in the last 30 to 60 minutes or steam in a separate pot then add to the stew. <o:p></o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">Conventional Stove: Combine first five ingredients in a large pot and add enough water depending on the amount of soup desired. Cook until meat is tender, afterwards add sinigang mix and daikon. When daikon is cooked, season with fish sauce and add vegetables.</span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"><o:p> </o:p></span></span></p> </div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6328188383148518114.post-44079204297041098672008-03-20T10:40:00.003-04:002008-03-20T19:43:03.841-04:00Pork Adobo<div style="text-align: justify;" class="Section1"> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;" >2 lbs pork butt, spare rib tips, or pork belly, cubed<br />1 cup white vinegar<br />1 cup water<br />1 cup soy sauce (Silver Swan, or any other Filipino brand works, do NOT use Kikkoman or Japanese soy sauce)<b><span style="font-weight: bold;"><br /></span></b>5 bay leaves<br />1 head garlic, crushed<br />1 tsp black peppercorns</span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;" ><br />Crockpot: In a 4-quart or larger slow cooker, combine all ingredients and set on low for 6 to 8 hours. (Optional: At about 4 hours the meat should be perfect, you can drain the meat and fry in oil until brown and top with remaining sauce.) Serve with rice.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;" ><o:p> </o:p></span></span></p> <p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;" ><br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style=";font-family:Arial;" >Conventional Stove: In a large pot, mix all ingredients except for soy sauce. Simmer over medium heat until meat is tender (usually one hour). When meat is soft, add soy sauce and let simmer for 15-20 minutes. Drain and fry meat in oil until brown, and top with remaining sauce. Serve with rice.<o:p><br /></o:p></span></span></p> </div>Unknownnoreply@blogger.com0