BEEF CALDERETA/ KALDERETANG BAKA (SPICY BEEF marinade sauce, bird’s eye chilies and bay leaves.
hilies and bay leaves. ASIAN BEEF WITH MUSHROOM
STEW)
INGREDIENTS:
 2 lbs. beef brisket, sliced into 1-inch chunks
 8.8 oz. (250 g) tomato sauce
 2.4 oz. (70 g) tomato paste
 ½ cup liver spread or liver paste (see tips)
 ½ cup soy sauce
 3 pcs. calamansi limes
 1 tsp. peppercorns, coarsely crushed
 4-5 cups water
 5 cloves garlic, minced
 2 small red onions, sliced
 3 pcs. potatoes, cut into chunks
 2 pcs. small carrots, sliced into rounds
 2 pcs. small red bell pepper, julienned
 ½ cup green peas in can, drained
 3 bay leaves
 3 pcs. (or more) bird’s eye chilies, minced
 salt to taste
 ½ cup grated cheese (optional)
 2 tbsps. butter
 1 tbsp. cooking oil
PROCEDURE:
1. In a large container, combined together the soy
sauce, juice of calamansi and peppercorns. Add
the beef chops and toss to coat with marinade
sauce. Leave covered to marinate for about 30
minutes.
2. Heat the cooking oil and butter in a large
saucepan. Quickly stir-fry the carrots and
potatoes. Transfer the carrots and potatoes on a
plate and set aside.
3. On the same pan, saute garlic and onions until
very fragrant. Add the beef together with the
Bring to a simmer and continue to cook until the
beef turns light brown.
4. Pour water just enough to cover the beef and
bring to a boil. Divide the tomato sauce and
tomato paste into two. Add the first half of the
sauce and paste in the pan and set aside the
remaining half. Mix all the ingredients in the pan
until well blended. Set the heat to simmer to
slowly cook the beef for 1.5 to 2 hours. Add
more water if necessary. If using a pressure
cooker, it may take no less than 45 minutes.
5. Once the beef is tender, add the remaining half
of tomato sauce and paste. Add the liver spread
or paste and continue to simmer for 3 to 5
minutes.
6. Add the red bell pepper and the stir-fried carrots
and potatoes. Simmer until the vegetables are
tender and the sauce is real thick. Add and mix
the grated cheese. Remove from heat and
transfer in a serving platter. Serve warm along
with plenty of steamed rice. Enjoy!
**Number of Servings: 5
TIPS FROM ENZ:
1. To make your own liver paste, you will need ½ lb.
chicken liver. Trim the connective tissue off the
edge of the liver and wash under running water.
Season the chicken liver with salt and pepper
and lightly fry just enough until the color turns
pale. Place the barely cooked chicken livers in
blender or food processor and puree until very
smooth. Set aside until needed.
2. As mentioned, you can use any type of animal
meat in cooking caldereta. Just adjust the
cooking time depending on the type of meat.
Ingredients
 1 lb. flank steak or sirloin, thinly sliced and cut into
serving pieces
 1½ cups sliced fresh white mushrooms
 12 to 15 pieces snow peas
 6 tablespoons light soy sauce
 ½ teaspoon minced ginger
 ½ teaspoon garlic powder
 ½ cup beef broth
 1 small yellow onion, sliced
 ¼ cup sherry or Chinese cooking wine
 3 tablespoons cooking oil
 1½ tablespoons cornstarch diluted in 3 tablespoons
water
 ⅛ teaspoon ground black pepper
 Salt to taste
Instructions
1. Combine soy sauce, ginger, garlic powder, ground
black pepper, and sherry (or Chinese cooking wine)
in a bowl. Mix well. Set aside
2. Meanwhile, heat the cooking oil in a wok or wide
pan.
3. Once the oil gets hot, slowly add the beef slices. Stir
fry for 1 to 2 minutes until the beef turns brown.
4. Add the onion. Cook for 1 minute.
5. Put-in the mushrooms and snow peas. continue to
stir fry for 1 minute.
6. Pour-in the soy sauce mixture. Stir. Make sure that
all the ingredients are blended properly. Continue to
cook for a minute.
7. Pour-in the beef broth. Let boil. Add the cornstarch
diluted in water. Stir. Cook until the sauce gets thick.
8. Add salt if needed.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!
 QUICK AND EASY BEEF AND PEPPER STIR FRY 8. Serve with rice. Share and enjoy! 4. Blanch the broccoli for a minute.
5. Remove the broccoli from the cooking pot and soak
Author: Vanjo Merano Nutrition Information
in ice water for 10 to 20 seconds then drain excess
Prep time: 12 mins water. Set aside
Serving size: 4
Cook time: 18 mins 6. Apply high heat on a wok or a frying pan then pour-
Total time: 30 mins in cooking oil when the pan is really hot.
Serves: 4 7. Put-in the beef and arrange so that all the slices
BEEF WITH BROCCOLI RECIPE
directly touches the pan. Allow to cook for a minute.
Author: Vanjo Merano 8. Flip the beef and allow the other side to cook then
Ingredients
Prep time: 20 mins put-in the garlic and cook for a minute.
Cook time: 30 mins 9. Pour-in the sauce and bring to a boil.
 1 lb. beef sirloin, sliced thinly
Total time: 50 mins 10. Add the broccoli and cook for a minute.
 ¼ cup chopped red bell pepper 11. Stir-in the cornstarch (diluted in water) and cook
Serves: 4
 ¼ cup chopped yellow bell pepper until the sauce thickens.
 ½ cup chopped green bell pepper 12. Serve hot with rice. Share and enjoy!
 1 small yellow onion, sliced Ingredients
Nutrition Information
 2 tablespoons light soy sauce
 ¼ cup oyster sauce  1 lb. beef sirloin, sliced thinly across the grain
Serving size: 4
 3 tablespoons cornstarch  2 cups broccoli, chopped

 ¼ teaspoon ground black pepper  3 tablespoons cooking oil BEEF NILAGA RECIPE
 ¼ teaspoon salt  1 tablespoon garlic, finely minced
 1 teaspoon cornstarch, dissolved in 1 tablespoon water Author: Vanjo Merano
 4 tablespoons cooking oil
Prep time: 10 mins
 3 cups water (for blanching)
Instructions Cook time: 2 hours 10 mins
 Sauce
Total time: 2 hours 20 mins
 2 tablespoons oyster sauce
Serves: 6
1. In large bowl, combine beef, soy sauce oyster sauce,
 1 teaspoon rice wine
salt, and pepper. Mix well. Let is stand for 10
 1 tablespoon soy sauce
minutes. Ingredients
2. Add the cornstarch. Continue to mix until all the  ½ beef cube dissolved in ½ cup water
ingredients are well blended. Set aside.  >>Marinade:
 2 lbs beef brisket, cubed
3. Meanwhile, heat a pan. Spray or pour cooking oil.  2 teaspoon soy sauce
 1 big potato, cubed
Once the oil becomes hot, add the onion and  2 teaspoon rice wine
 1 bok choy or pechay
peppers. Stir fry for 2 to 3 minutes.  ½ teaspoon cornstarch
 1 large onion, chopped
4. Transfer the cooked onion and peppers on a plate.  ¼ teaspoon ground black pepper
Set aside.  2 medium sized carrots, chopped crosswise (w/ length of
5. Add oil to the same pan. Put-in the beef. Stir fry until Instructions about 2 inches)
the beef turns medium brown (around 7 to 8  1 tbsp whole pepper corn
minutes). Make sure that you are cooking in very 1. Combine all the marinade ingredients in a bowl then  3 tbsp fish sauce (patis)
high heat. Add more cooking time if needed. marinate the beef for at least 20 minutes
6. Add the cooked onion and peppers. Continue to stir 2. In a separate bowl, combine the ingredients for the Instructions
fry for 1 minute. sauce and stir well. Set aside
7. Transfer to a serving plate. 3. Pour the water in a cooking pot and let boil. 1. Saute the onion until texture becomes soft
 2. Add-in the beef brisket and cook for about 5 2. Place the beef in the clear plastic bag 4. Put-in crushed red pepper/chili, bay leaf,
minutes 3. Pour-in the the mixed seasonings in the clear plastic cloves, cinnamon sticks, and curry powder.
3. Add the fish sauce and whole pepper corn then mix bag with meat and mix well Stir.
well 4. Place inside the refrigerator and marinate for a 5. Pour-in fresh milk (or coconut milk). Let
4. Pour-in the water and bring to a boil. Simmer for 1 minimum of 12 hours boil.
to 2 hours (or 30 minutes if using pressure cooker) 5. In a pan, place 1 cup water and bring to a boil 6. Add tomato, ginger, lemon juice, and salt.
5. Put-in the vegetables starting with the potato and 6. Add 3 tbsp of cooking oil Stir and simmer until the sauce thickens
the carrots. Simmer for 5 to 7 minutes 7. Put-in the marinated beef tapa and cook until the and the beef becomes tender.
6. Add the bok choy (Pechay). Cover the pot and turn water evaporates. 7. Turn the heat off and transfer to a serving
off the heat. Let it stay for 5 minutes. plate.
Nutrition Information
7. Serve hot. Share and Enjoy! 8. Serve with steamed rice.
9. Share and enjoy!
Nutrition Information Serving size: 4

Serving size: 6 Number of servings (yield): 6

BEEF CURRY RECIPE

Ingredients
HOMEMADE BEEF TAPA

Author: Vanjo Merano o 2 lbs beef, cubed

Prep time: 12 hours o 2 pieces cinnamon sticks
Cook time: 15 mins o 1 piece dried bay leaf
Total time: 12 hours 15 mins o 1/4 teaspoon crushed red pepper/chili
Serves: 4 o 1 cup chopped onion
o 4 pieces cloves
The procedure below requires combining water and oil. o 1 tablespoon chopped garlic
The beef is boiled until the water evaporates - this makes o 2 medium tomatoes, sliced
it more tender. The remaining oil fries the beef. You can o 1 tablespoon lemon juice
skip this process by directly frying the beef in oil. o 2 tablespoons ginger, minced
o 2 tablepsoons curry powder
Ingredients o 1 1/2 cups fresh milk (or coconut milk)
o 1/2 teaspoon salt
 1½ lb beef sirloin, thinly sliced o 2 tablespoons cooking oil
 5 tablespoons soy sauce
 3 tbsp minced garlic or 1 tablespoon garlic powder Cooking Procedure
 2 tbsp sugar
 ¼ teaspoon salt 1. Heat oil in a cooking pot.
 ¼ teaspoon ground black pepper 2. Saute onions and garlic.
3. Add beef and cook until the color turns
Instructions light brown.

1. In a container, combine soy sauce, garlic, salt,

pepper, and sugar and mix well. Set aside