Friday, November 27, 2009

Meat Balls - Caldereta

Spicy Caldereta Meatballs (Spicy Meatball Stew)



Meatballs: 1 tbsp cooking oil
1 pc onion, chopped finely
1 tbsp garlic, chopped finely
3 cups ground beef
1/2 cup bread crumbs
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 pc egg, slightly beaten

1 tbsp cooking oil
1 tsp garlic, crushed

1 pc onion, chopped
2 cups water
1 can whole tomatoes
2 cubes beef bouillon
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 cup carrots, diced
4 stalks celery, diced
1 pc green bell pepper, diced
4 tbsp spring onions, cut
2 packs flat noodles, cooked


To make the meatballs, sauté garlic, and onions in oil, remove and mix with the rest of the meatball ingredients in a bowl. When well mixed, form into small balls. Heat oil and fry meatballs until slightly brown. Set Aside. To make the sauce, sauté garlic and onions in oil or margarine. Add the rest of the ingredients for the sauce and allow to simmer. Add the meatballs gently into the sauce. Bring to a boil, then simmer for 10 minutes Stir once in a while. Add vegetables and cook for another 5 minutes. Serve with flat noodles.

Wednesday, November 11, 2009

Puto Bumbong

Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.


1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water

1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
10. Add a small amount of grated coconut before serving.
11. This recipe is good for 6-8 pieces of puto bumbong.