Lazada Philippines

Callos

Callos

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Callos
A legacy of 300-plus years Spanish colonization, Callos is a hearty stew made of beef tripe, ox feet, Chorizo de bilbao, garbanzo beans, green peas and bell peppers slow-cooked in a paprika-infused tomato sauce. The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe. I like to soak the tripe in a solution of vinegar and salt to rid it of its barnyard stench. I also like to discard the first boil and start again with a fresh pot of water to ensure that the resulting stock is free of sediments and unpleasant smell. Try this dish for dinner tonight and let me know what you think. INGREDIENTS 1 pound honeycomb tripe ¼ cup vinegar 3 tablespoons rock salt water 2 pounds ox feet, cut into pieces 1 onion, peeled and quartered 4 cloves garlic, crushed 1 teaspoon peppercorns 2 bay leaves 3 strips bacon, diced 1 onion, peeled and minced 4 cloves garlic, peeled and minced 2 pieces Thai chili peppers, stemmed and minced 5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into ¼-inch thick pieces 1 tablespoon paprika 1 cup tomato sauce 2 [...]
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A legacy of 300-plus years Spanish colonization, Callos is a hearty stew made of beef tripe, ox feet, Chorizo de bilbao, garbanzo beans, green peas and bell peppers slow-cooked in a paprika-infused tomato sauce. The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe. I like to soak the tripe in a solution of vinegar and salt to rid it of its barnyard stench. I also like to discard the first boil and start again with a fresh pot of water to ensure that the resulting stock is free of sediments and unpleasant smell. Try this dish for dinner tonight and let me know what you think.

INGREDIENTS
1 pound honeycomb tripe
¼ cup vinegar
3 tablespoons rock salt
water
2 pounds ox feet, cut into pieces
1 onion, peeled and quartered
4 cloves garlic, crushed
1 teaspoon peppercorns
2 bay leaves
3 strips bacon, diced
1 onion, peeled and minced
4 cloves garlic, peeled and minced
2 pieces Thai chili peppers, stemmed and minced
5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into ¼-inch thick pieces
1 tablespoon paprika
1 cup tomato sauce
2 cups beef broth (reserved from boiling tripe and ox feet)
½ (15.5 ounces) can garbanzo beans, drained
½ red bell pepper, seeded, cored and cut into cubes
½ green bell pepper, seeded, cored and cut into cubes
salt and pepper to taste
(1/2 cup frozen green peas, thawed

INSTRUCTIONS
1.With a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe. In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.
2.In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes. When scum begins to rise, drain in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean 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.
3.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.
4.In a pot over medium heat, add bacon and cook, stirring occasionally. When bacon begins to render fat, add 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, stirring occasionally.
5.Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stirring regularly. Add 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 to about 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. Season with salt and pepper to taste. Serve hot.

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Papis
INGREDIENTS 1 pound beef tendons 1 pound boneless beef shanks, cut into portions water 1 tablespoon oil 1 medium onion, peeled and chopped 1 can (28 ounces) pork and beans salt and pepper to ta [...]
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249

Inihaw na Pusit (Grilled Squid)

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Inihaw na Pusit (Grilled Squid)
This is a very simple recipe that will definitely please the crowd. Just make sure not to overcook the squid as its meat will toughen and will be a struggle to chew. I love to pair this inihaw with st [...]
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273

Bangus Sisig

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Bangus Sisig
The Filipino restaurant a few streets from my work, in my humble opinion, serves the best sisig in town. I am such a frequent customer and one who is too bent in her ways that the minute I enter the e [...]
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312

Lumpiang Shanghai

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Lumpiang Shanghai
Lumpia shanghai is a popular mainstay in Filipino food gatherings and in this Pinoy’s answer to eggrolls, spring roll wrappers are filled with a mixture of ground chicken or pork, chopped vegetables [...]
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414

Sizzling Balut

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Sizzling Balut
When I went home to the Philippines last year, a cousin of mine treated me, along with a few other cousins and friends, to dinner at a popular balikbayan destination called Isdaan Floating Restaurant [...]
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205

Pinsec Frito

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Pinsec Frito
Pinsec frito, in a nutshell, is a type of dumplings wherein wonton wrappers are filled with ground meat or seafood filling and then deep-fried until golden and crisp. They are commonly served as an ap [...]
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207

Spicy Tahong

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Spicy Tahong
This spicy tahong is a spin-off of my favorite Filipino-style spicy gambas recipe, using shelled mussels in place of the more expensive prawns. In fact, this recipe is super flexible you can substitut [...]
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275

Crispy Sisig

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Crispy Sisig
Lechon kawali is a very involved process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers. I enjoy whatever I [...]
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200

Sizzling Gambas

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Sizzling Gambas
Sizzling gambas is a very easy seafood dish that requires minimal ingredients and readies in no time. Here are a couple things to note for best results. [...]
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241

Sisig Pusit

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Sisig Pusit
If you’re looking for an appetizer that’s easy to prep yet packs big, bold flavors, this sisig pusit is it! The squids are seasoned simply with salt and pepper and then briefly grilled over hot co [...]
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271

Creamy Quinoa Tomato Soup

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Creamy Quinoa Tomato Soup
With this super-flavorful creamy quinoa tomato soup, it’s easy to get a warm bowl that satisfies not only your taste buds, but your nutritional needs ...READ → [...]
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235

Classic Beef Tartare

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Classic Beef Tartare
Think you absolutely need to dish out the big bucks and buy the freshest, most beautiful piece of beef tenderloin you can get your hands on if you’re gonna whip up a beef tartare? Not at all! [...]
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236

Roasted Tomato Mozzarella Panini

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Roasted Tomato Mozzarella Panini
I may have ordered one or two or a hundred roasted tomato mozzarella paninis from Starbucks in my lifetime. Or more. It’s my go-to when I pop in for coffee and haven’t eaten all day because lif [...]
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140

Taco Meatball Ring

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Taco Meatball Ring
This Taco Meatball Ring is perfect for parties, fun to make and easy to assemble. The jumbo size meatballs are stuffed with Monterey Jack cheese and they’re incredibly delicious.  Welcome to Monda [...]
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253

Ground Beef Skillet Pasta with Pesto and Ricotta

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Ground Beef Skillet Pasta with Pesto and Ricotta
Tonight’s a great night to combine a quick meat sauce with pasta cooked right in the skillet and some of the yummy flavors I love in lasagna! This ground beef skillet pasta is Italian comfort food s [...]
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256

Korean Style Wagyu Flat Iron Steak

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Korean Style Wagyu Flat Iron Steak
My good friends at the Organic Butcher of McLean had some amazing American Wagyu beef that was too good to pass up. I wanted to cook something different and decided to grab one of their Wagyu Flat Ir [...]
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187

Braised Smoked Beef Short Ribs

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Braised Smoked Beef Short Ribs
Hello again! I love it when Fall takes hold and the air is crisp and cool. As the weather gets chilly I like cooking heartier dishes with the intent on elevating comfort food.  I got my hands on some [...]
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183

Glazed Double Smoked Spiral Ham

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Glazed Double Smoked Spiral Ham
Hello again and thanks for visiting! Smoking a Brined Split Turkey Breast last weekend gave me an opportunity to try my first Double Smoked Ham. This holiday recipe is easy, a great use of your BB [...]
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186

Smoked Sous Vide Brisket Flat

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Smoked Sous Vide Brisket Flat
Combining modernist cuisine with “tried and true” BBQ is no easy task. Figuring out how to fuse new world with old world techniques is a great challenge and one I took on this past weekend. Thinki [...]
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306

Fried Beef Hor Fun With Gravy

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Fried Beef Hor Fun With Gravy
Fried Beef Hor Fun with Gravy is a type of noodle dish made with wide rice noodles drenched on an Asian style gravy served with tender slices of beef and Asian greens. I tried... The post Fried Bee [...]
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