Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.
Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.
2 lb. ox feet, cut into pcs.
2 cups beef broth (from the boiling tripe and ox feet)
2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.
½ (15.5 oz.) can garbanzo beans, drained
1 lb. honeycomb tripe
1/2 cup frozen green peas, thawed
3-5 strips bacon, diced
2 pcs. thai chili peppers, stemmed, minced
¼ cup vinegar
4-6 cups water
1 pc. onion, peeled, quartered
4 cloves garlic, crushed
1 tsp. peppercorns
2 pcs. bay leaves
1 pc. onion, peeled and minced
4 cloves garlic, peeled, minced
½ pc. red bell pepper, seeded, cored, cut into cubes
½ pc. green bell pepper, seeded, cored, cut into cubes
1 cup tomato sauce
1 tbsp. paprika
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
Rinse tripe and ox feet, rinse pot.
Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
In a pot over medium heat, add bacon.
When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
Then add the tomato sauce and 2 cups of the reserved broth.
Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.
Arroz Valenciana is similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.
Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe. You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!
½ lb. chicken breast or thigh, chopped
½ cup glutinous white rice “malagkit”
1 cup jasmine rice
2-3 pcs. hard boiled eggs
1 cup coconut milk (canned or fresh)
2 cups chicken broth
3 pcs. chorizo de bilbao, sliced diagonally
1 pc. medium tomato, diced
2 tbsp. tomato paste
1 pc. medium red bell pepper, cut into strips
1 tsp. paprika
½ cup raisins
½ cup green peas
2-3 tbsp. extra virgin olive oil
2-3 cloves garlic, crushed
1 pc. medium yellow onion, diced
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine the glutinous rice and jasmine rice.
Wash with water twice, drain then set aside.
In a wide pan, heat the olive oil over medium heat.
Saute garlic, onion, and tomato.
Add the chopped chicken and cook for 3-5 minutes.
Add the chorizo de bilbao and cook for 2-3 minutes.
Add the salt, pepper, and paprika then stir.
Then add the chicken broth and coconut milk, stir and let boil.
Add the washed rice then stir and let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
Add the red bell pepper and continue to simmer until the rice is fully cooked.
Embutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture. It can be served with the dipping sauce of your choice.
Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!
2 lbs. ground pork
3 pcs. hard boiled eggs (sliced)
2 pcs. raw eggs
10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)
2 cups bread crumbs
1½ cup raisins
½ cup sweet pickle relish
½ cup tomato sauce
1 cup carrots, minced
2 cups cheddar cheese, grated
1 cup onion, minced
1 cup green bell pepper, minced
1 cup red bell pepper, minced
1 tsp. salt or salt to taste
½ tsp. pepper or pepper to taste
In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
Then add the tomato sauce raisins, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it.
Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
Place in a steamer and let cook for 50 – 60 mins.
Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
Beef afritada is a variation of the popular Chicken Afritada which is a basic Filipino tomato based chicken stew. Instead of chicken, you use beef. Basic ingredients include potatoes, carrots, and tomatoes. Unlike Chicken Afritada the only drawback about using beef is the time it takes to prepare. Basically it takes longer for beef to become tender than chicken or pork. So most of the time is spent continuously cooking the beef in medium heat until it becomes tender. I highly recommend using a pressure cooker if you want to decrease cooking time, it can really help.
Beef Afritada is a well known Filipino recipe that’s mostly cooked during special occasions, especially during “Fiesta”, a religious festival, or any event marked by festivities or celebration. In my home town this is one of the best dishes to serve during Fiesta. I asked my mother to teach me how to cook this dish, so today this is my version of Beef Afritada. Enjoy.
Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce. In short what many of us call stir-fry.
When we have parties, fiestas or other events we always order Chop Suey from the local Chinese restaurant or we cook it at home. We will be making some for our town fiesta this coming May 15, 2016.
The combination of vegetables and meat/seafood is perfect and the taste is fantastic. Most of my family is vegetarian so we make this with just veggies. I make it for my grandmother and she loves it. But for now I will give you my version of Chop Suey with Pork. You’re definitely gonna love this!
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. corn starch
salt and pepper, to taste
1 to 1-1/2 cup chicken broth or water
2 tbsp. oyster sauce
2 tbsp. corn starch
1/2 tsp. sugar
3 stalks celery, cut diagonally into 1 inch long
15 to 20 pcs. snow peas, trimmed
1/4 cup vegetable oil
3 cloves garlic, minced
1/2 cup chopped red bell pepper
1-1/2 cup baby carrots, halved
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
1 onion, chopped
Cut the pork into thin strips.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.