Filipino Beef Caldereta

Beef Caldereta

However you spell it – Beef Caldereta or Kaldereta, this Filipino Beef Stew is one of the ultimate comfort foods next to Adobo And it’s so easy to make and customize.

Beef Caldereta Roasted Vegetables

Roasting the Vegetables Gives a Deeper More Complex Flavor

I know there are tons of variations on this dish as there is with pretty much ANY Filipino recipe, so what I’ve decided to try and do is show you how you can make the basics of the dish and then I added some ideas that I’ve heard from multiple readers as to how THEIR Lola does it. Some add olives, some add liver paste, some add pineapple juice, etc., etc., etc. And really, those are the things that really make this a Filipino beef stew recipe, rather than just any beef stew recipe. I happened to add Thyme to it. I know that’s not a traditional Filipino ingredient, but I had some growing fresh and I knew it would work very well in this recipe. But no, it’s also not how my Lola would make it either. I’m sure if she read this she would give me the silent stare.

One of the secrets to developing flavors in this dish and taking your beef caldereta to the next level is to roast the vegetables beforehand. This allows the sugars to really come out and give you some slight caramelization before adding it to the stew.

You’ll also notice I used three different tomato products. I find the tomato paste, especially once you’ve browned it adds an added element of umami to the dish. The whole (chopped) tomatoes once roasted add sweetness, and the tomato sauce helps make it a stew.

And now that you’ve add all that Filipino yum, let’s talk about desert, shall we? Some Lemon Bars would be the perfect counter-balance to the savory overload in this dish!

Lemon Bars

Always present at any family gathering. Lola’s Lemon Bars have always been a hit. These sweet, tart, refreshingly fresh desserts are a treat for everyone.

Check out this recipe

cut lemon bars
beef caldereta

Beef Caldereta

However you spell it - Beef Caldereta or Kaldereta, this Filipino Beef Stew is one of the ultimate comfort foods. And it's so easy to make and customize.
Print Recipe
CourseMain Course
Keywordbeef stew, caldereta, filipino beef stew, kaldereta
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 people


  • Instant Pot
  • Sheet pan


  • 1 lb Stew Beef cubed
  • ½ Carrot diced
  • ½ Onion quartered
  • 1 Tomato chopped
  • ½ Red Bell Pepper diced
  • 2 cloves Garlic diced
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Tomato Paste
  • 16 oz Tomato Sauce
  • 1 tsp Pepper
  • 1 lb Potatoes
  • 1 Bayleaf
  • 16 oz Beef Stock

Optional Add-Ins

  • 1 tsp Thyme
  • ¼ cup Olives chopped
  • 1 tbsp Liver Paste
  • ¼ cup Pineapple Juice


Roast Vegetables

  • To really bring out the flavors of the vegetables, we're going to roast them
  • Preheat oven to 400 degrees F
  • Combine chopped onions, garlic, carrots, potatoes, and tomatoes in a bowl with 1 tbsp of olive oil and one tsp salt in a bowl.
    Caldereta Vegetables
  • Toss to coat
  • Spread vegetables out flat on your sheet pan
  • Roast for 20 minutes at 400 degrees F
    Beef Caldereta Roasted Vegetables

Prepare Beef

  • Turn on Instant Pot (if you're using one, if not use your pressure cooker, or pot as you normally would) and set to Saute, high
  • Add 1 tbsp olive oil to pot
  • Add tomato paste to pot, stirring and browning
  • Once tomato paste is browned add beef to pot with 1 tsp salt, turning to brown all sides
    beef caldereta browning
  • Once browned, add tomato sauce, beef stock, and bay leaf to pot
    kaldereta pre pressure cook
  • Set your instant pot to pressure cook on high for 20 minutes
  • Close up lid and wait for beef to cook. The pressure cooking will help to tenderize the beef

Combine Ingredients

  • Once the beef is done and you have released the pressure add the roasted vegetables, bell peppers and any of the optional add-ins from the recipes list
  • Allow to simmer for another 15 minutes
  • Serve with a side of fresh cooked rice
    beef caldereta rice



    Serving: 8oz | Sodium: 6579mg | Calcium: 299mg | Vitamin C: 234mg | Vitamin A: 14058IU | Sugar: 43g | Fiber: 24g | Potassium: 6677mg | Cholesterol: 336mg | Calories: 1605kcal | Saturated Fat: 13g | Fat: 59g | Protein: 132g | Carbohydrates: 142g | Iron: 22mg


    April 10, 2020 / by / Tags: , , , , ,
    The Best Version of KFC is Korean Fried Chicken

    Having traveled to Korea multiple times and living in California for most of my life, I have been lucky enough to partake in KFC… “Oh, the Colonel” you say. No, not that KFC, although I have had that more times than I should admit. Even tried that double-down monstrosity. No, I mean Korean Fried Chicken. Whether having it in Korea or having it at Bon Chon (I’ve visited locations in Boston, California, and now even Orlando!).

    Korean Fried CHicken Mascot

    Well if you’re going to eat me, let’s have a shot!

    KFC – So What?

    “So what?” you grumble at me. Well, I”ll tell you “what”! Korean Fried Chicken is the most transcendent chicken experience you can have. The chicken is moist and the skin is thin, crispy, and intensely flavorful. I’d say the crispness is akin to having enveloped a chicken leg in a potato chip. And so long as you don’t let it steam itself, it will stay crispy for quite some time.

    I’ve Got a Secret!

    So what’s the secret? The main thing is the double frying. I’m guessing it’s something that may have originated with being able to precook batches of chicken before being ordered. The first fry cooks it at a normal temperature returning edible, tan chicken. The second, hotter further crisps the skin without further cooking the chicken inside.

    And as usual I’ve scoured the internets for the perfect recipe (serious eats among others), trying multiple styles and not finding just the right one, ultimately making a combination of recipes into one final recipe

    Gettin’ Sauced

    Generally when you order Korean Fried Chicken, you have a choice of Soy-Garlic flavored, or spicy. Or both. Get both. And order all of them. You’ll be surprised how many chicken legs you can eat in one sitting!

    Oh and you see the humanoid chicken up there? He recommends you have a drink with your KFC. Either Soju like our friend there (I prefer Bek Seju), or a light beer. Chimaek is a popular combo in Korea Chi (Chicken) and Maek (Maekju/Beer).



    Korean fried chicken

    Korean Fried Chicken

    Korean Fried Chicken - KFC is the most transcendent chicken experience you can have. The chicken is moist and the skin is thin crispy and intensely flavorful.
    Print Recipe
    Keywordchicken, fried chicken, kfc, korean fried chicken
    Prep Time1 hour
    Cook Time12 minutes
    Total Time1 hour 12 minutes


    • cooling rack


    For the Chicken

    • Kosher salt
    • ¾ cups corn starch
    • 1 tsp baking powder
    • 2 lbs chicken drumsticks
    • 2 qts peanut oil
    • ½ cup AP flour
    • ½ cup cold water
    • ½ cup vodka

    For the sauce

    • ¼ cup 1/4 Gochujang
    • 2 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 3 tbsp brown sugar
    • 3 cloves garlic minced
    • 1 tsp fresh grated ginger
    • 1 tbsp toasted sesame oil

    Garlic Soy Sauce

    • ½ cup soy sauce
    • 1 tbsp brown sugar
    • 2 bulbs garlic finely minced



    • Combine 2 tsp salt, 1/4 cup corn starch, and 1/2 tsp baking powder in a large bowl and whisk fully.
    • Add chicken (I use drumsticks) and toss until completely coated.
    • >Transfer drumsticks to a wire rack over a baking sheet, shaking loose any excess coating
    • Transfer to refrigerator to rest, uncovered 30 min - 24 hours
    • While you're waiting perhaps you should start working on your sauces (see below)
    • Preheat fryer to 350F
    • Combine remaining cornstarch, 1/2 tsp baking powder, flour, and 2 tsp salt and whisk until fully combined.
    • Add water and vodka and whisk until smooth. If too thick add a bit more water. It should be a pretty thin consistency.
    • Add half of the chicken to your batter.
    • Working with one piece at a time, lift the piece out allowing excess to drip off and use your finger to help get rid of any large dollops of batter.
    • Lower chicken slowly into fryer.
    • Repeat with remaining pieces, cooking each piece about 8 minutes when golden brown.
    • Move chicken to a wire rack to drain.
    • Crank your fryer up to 400F
    • Fry the chicken for 2 more minutes.

    Sweet and Spicy Chili Sauce

    • Whisk together all ingredients adding water to ensure consistency. It should barely stick to a spoon.
    • Either toss with plain chicken, or serve on the side.

    Garlic Soy Sauce

    • Combine all ingredients and let rest for 5-10 minutes
    • Either toss with plain chicken, or serve on the side.


    Serving: 0.5lbs | Sodium: 1308mg | Calcium: 67mg | Vitamin C: 2mg | Vitamin A: 52IU | Sugar: 8g | Fiber: 1g | Potassium: 274mg | Cholesterol: 70mg | Calories: 2399kcal | Saturated Fat: 42g | Fat: 246g | Protein: 17g | Carbohydrates: 29g | Iron: 2mg
    December 1, 2018 / by / Tags: , , ,
    Fluffy White Bread Machine Sandwich Bread

    Fluffy White Bread Machine Sandwich Bread

    I’ve finally found a way to make Fluffy White Bread Machine Sandwich Bread, and spoiler alert – I only use my Zojirushi Bread Machine to mix and raise the dough. It does a good job of baking it and it does so in a normal, horizontal loaf, but not as good as a proper oven bake.

    Fluffy White Bread Machine Sandwich Bread makerSo I’ve ended up with one of those fancy (affiliate link ahead!) Zojirushi bread machines. In the past I’ve had a couple of other models and never really cared for the bread that they turned out. This one, however is infinitely better but- I still prefer to do the baking right in the oven. There’s just no way any bread machine can match oven baked due to the the process is uses. But this one does come close.

    I found a version of this recipe at geniuskitchen and on its own is very good. However, I’ve tossed out the oil for melted butter, started with tangzhong, and went for the steam oven instead of the bread machine. If you want to just use the bread machine end-to-end you can do that too and won’t likely be disappointed.

    And once again, being inspired by the Great British Bake Off and discovering Kim-Joy’s use of the Tangzhong method I’ve started employing it in most of my breads.

    You can braid this bread, twist it, roll it, make onion bread, cinnamon raisin bread whatever you want, it’ll turn out great! In fact when making these loaves I made one with some leftover bits from the Fluffy Cinnamon Roll recipe.

    fluffy white bread machine sandwich bread

    Fluffy White Bread Machine Sandwich Bread

    Great, easy homemade white bread for sandwiches, or whatever you might want. Can be adjusted for all types of breads.
    Print Recipe
    Keywordbread, bread machine, sandwich bread
    Prep Time2 hours
    Cook Time30 minutes
    Total Time2 hours 30 minutes
    Servings16 slices


    • Bread Machine


    • 1 Cup water warm
    • 2 Tbsp sugar white
    • 2.25 tsp yeast
    • 3 Cups bread flour
    • 1/4 Cup butter melted
    • 1 tsp salt


    • Getting your bread machine ready to go (or your mixing bowl, or whatever your chosen method), place warm water (set aside 2 tbps), sugar, and yeast into machine. Give a quick mix to help dissolve. Allow to become frothy and bubbly, about 10 minutes


    • Tangzhongin'While your yeast is getting warmed up, start the tangzhong by using 3 tbsp of the flour and 2 tbsp of the water into a pot and warm over low heat until you get a nice gooey roux. Should only take a minute or two.
      fluffy white sandwich bread tangzhong


    • Into your bread machine goes (in order) tangzhong starter, flour, butter, salt
      bread ingredients in bread machine


    • set bread machine to "dough" and walk away


    • Once dough cycle is complete, remove dough onto a floured surface, divide in half and punch down
      bread dough
    • Place dough into two loaf pans
    • While the dough is rising a second time, preheat oven to 350
    • Place an oven proof container with about 2 cups of water into the oven. The water will create steam and keep you from getting that tough, hard crust
    • Once oven is ready place your loaf pans into the oven and bake for 30 minutes
    • Voila!
    • This bread should keep well in a zip-top bag for about a week while remaining soft and ready to eat


    • I've used this dough for a modified version of my Garlic Onion Bread, Cinnamon Raisin Bread, on and on... it's very useful!


    Serving: 1slice | Sodium: 147mg | Calcium: 4mg | Sugar: 2g | Fiber: 1g | Potassium: 29mg | Cholesterol: 1mg | Calories: 92kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg
    November 29, 2018 / 2 Comments / by / Tags: , , , ,
    Fluffy Cinnamon Rolls

    I have been playing around with cinnamon rolls for quite some time. Some too dry, go stale too fast, too sweet, unbalancced, too cinnamony. Always something not quite there about them. Now after being inspired by Kim-Joy’s tahnzhong method on the Great British Bake Off and combining with knowledge gained from Alton Brown and King Arthur (moreso the flour than the chosen King), I think I have hit on the perfect combination for Fluffy Cinnamon Rolls. The only other thing you might want to try is rolling them up with some crumbled bacon!

    Using the tangzhong method helps to keep the rolls fluffy, and keep more of their moisture for a longer time, because science. I’m going to try this method with some of my Hawaiian Ube Bread recipe and see what happens.

    I do employ the use of my Zojirushi (affiliate link) bread machine to combine all of the ingredients and handle the rise and it does an amazing job at it.


    fluffy cinnamon rolls

    Fluffy Cinnamon Rolls

    I've been playing around and trying different methods cobbled from various source before finally settling on this well flavored, endlessly fluffy cinnamon roll recipe.
    Print Recipe
    CuisineBread, Breakfast
    Keywordbreakfast, cinnamon rolls, dessert
    Prep Time1 hour
    Cook Time30 minutes
    Total Time1 hour 30 minutes
    Servings8 rolls


    • Bread Machine
    • Stand mixer
    • Measuring Spoons
    • Measuring cups


    Tangzhong (Starter)

    • 1/3 cup water
    • 1/3 cup milk
    • 3 tablespoons + 1 teaspoon Bread Flour


    • 4 cups + 2 tablespoons Bread Flour
    • 3 tablespoons Dry Milk or 1/3 cup nonfat dry milk
    • 1 tablespoon instant yeast
    • 3/4 cup lukewarm whole milk
    • 2 large eggs
    • 3/8 cup 6 tablespoons unsalted butter, melted
    • 1 3/4 teaspoons salt


    • 3/4 cup brown sugar
    • 4 teaspoons ground cinnamon
    • 1/2 tsp salt
    • 1/4 tsp green cardamom


    • 2 1/2 ounces cream cheese softened
    • 3 tablespoons milk
    • 5 1/2 ounces confectioners' sugar



      To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.

      • Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. About a minute or so. Remove from the heat, and set it aside for several minutes.

      To make the dough:

      • OK, I have found that some things don't necessarily require all of the muscle if you have tools on hand. Rolling out and beating the bejesus out of the dough is fun for some but I find more often you just want it to be easy. I recommend either using your stand mixer to knead the dough, or better yet, let the bread machine do it (but obviously not bake it). So I opted to use my Zojirushi bread maker for this.
      • Into the bread machine goes the yeast and warm milk. Let that foam and bubble for 10 minutes
      • Add remaining ingredients, including the tangzhong, with the salt being last
      • Start bread machine on the DOUGH cycle

      To make the filling:

      • Combine the brown sugar, salt, cardamom, and cinnamon, mixing thoroughly.
      • After the dough cycle is complete on your bread machine, gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle.
        fluffy cinnamon roll dough
      • Working with one piece at a time, roll the dough into an 18" x 8" rectangle.
      • Place half of the dough into plastic wrap, and a freezer bag and save for later.

      To Assemble

      • Brush butter along your remaining rolled out dough, leaving about 1/2 inch along the top.
        1 3/4 teaspoons salt
      • Sprinkle half the filling over the butter. Gently press the filling into the dough
      • Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2" each. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 or so pieces.
        fluffy cinnamon roll pan
      • Lightly grease a 9" x 13" pan. Space the rolls in the pan.
      • Cover the pan and let the rolls rise for 45 to 60 minutes, until they're crowding one another and are quite puffy.
      • Alternately you can cover these and put them in the fridge to rise overnight to have in the morning!

      To Bake

      • Preheat the oven to 350°F
      • Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. Their interior temperature at the center should be about 188°F.

      For the Icing

      • Whisk the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
      • Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the frosting; it'll partially melt into the rolls.
      • Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.


      Serving: 1roll | Sodium: 739mg | Calcium: 133mg | Vitamin C: 1mg | Vitamin A: 568IU | Sugar: 43g | Fiber: 2g | Potassium: 224mg | Cholesterol: 78mg | Calories: 550kcal | Saturated Fat: 8g | Fat: 15g | Protein: 12g | Carbohydrates: 92g | Iron: 1mg


      November 26, 2018 / by / Tags: , , , , ,
      Loubieh bi Zait (Lebanese green beans with olive oil)

      Loubieh bi Zait (Lebanese green beans with olive oil)

      Occasionally you may find yourself staring at the usual, boring assortment of side dishes and vegetables wondering what you could possibly do different. Enter Loubieh bi Zait.

      This dih is a popular Lebanese green bean recipe generally eaten in season, as most vegetable and fruit dishes should be. It can add a fresh take on you veggie side dishes and give some really great flavor to what can sometimes be a very boring dish. This Lebanese Loubieh recipe does not have tomatoes in it, but add them to add a bit of acidity and color.

      Looking for other uses for green beans? Try my Kare-Kare recipe!

      Loubieh bi Zait

      Loubieh bi Zait (green beans with olive oil)

      Loubieh bi Zait is a popular Lebanese green bean recipe generally eaten in season, as most vegetable and fruit dishes should be. It can add a fresh take on you veggie side dishes and give some really great flavor to what can sometimes be a very boring dish.
      Print Recipe
      CourseSide Dish
      DietGluten Free, Low Calorie, Vegan, Vegetarian
      KeywordLebanese Green Breans, Loubieh bi Zait
      Prep Time10 minutes
      Cook Time40 minutes
      Total Time45 minutes
      AuthorLisa Tolson


      • Pan
      • Sharp knife
      • Measuring Spoons


      • 1 bag green beans whole, frozen but by all means if you have fresh green beans use it
      • 1 whole onion chopped
      • 6 cloves garlic minced
      • 1/2 cup olive oil extra virgin
      • 2 tsp Lebanese 7-spices equal parts of powder ginger, fenugreek powder, clove, cinnamon, black pepper, and all spice
      • ½ tsp salt


      • Defrost green beans or if they are fresh wash and remove stems.
      • chop onions then saute them in olive oil and salt in a pan deep enough to hold all the green beans. Saute in medium heat till the onions are soft and almost threatening to brown. Prox 10 min.
      • add the green beans, a little more salt and 1tsp 7-spices, mix well. Let green bean simmer for 25 min stirring occasionally.
      • When the green beans are done it will be fairly dark. Turn off the heat and sprinkle the rest of the 7 spice and mix before serving.
      • Serve hot or cold but I prefer just room temperature.


      Serving: 6g | Sodium: 195mg | Calcium: 5mg | Vitamin C: 1mg | Sugar: 1g | Fiber: 1g | Potassium: 12mg | Calories: 164kcal | Saturated Fat: 2g | Fat: 18g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg


      November 25, 2018 / by / Tags: , , ,
      Fall Apple Spice Bread

      Fall Apple Spice Bread

      Ah, the flavors of fall. Fall is the time that I really get out the mixer and get to baking. Breads, desserts, cookies, pies, and the occasional cake! But right now, it’s Apple Spice Bread time!

      This recipe is very similar to my pumpkin bread recipe, but uses apples and difference measurements of spices to better suit the sweet, tartness of the apples. I also use the apples in two ways – grated for moisture and flavor throughout, and cubed for texture and bursts of flavor.

      I’ve also taken to making my quick bread recipes in mini loaves. First of all no one should eat a whole full-sized loaf, and making mini loaves helps prevent that! It also makes for easy sharing and gift giving!

      filivino apple spice bread

      Apple Spice Bread

      <span class="mceItemHidden" data-mce-bogus="1"><span></span>A fall classic, this apple spice bread recipe features apples two ways, one for moisture and flavor, the other for texture and bursts of flavor.</span>
      Print Recipe
      CuisineFall Quick Breads
      Keywordapple, apple bread, bread
      Prep Time20 minutes
      Cook Time30 minutes
      Total Time50 minutes
      Servings8 mini loaves


      • Stand mixer
      • Measuring Spoons
      • Measuring cups


      • ½ cup canola or vegetable oil
      • 1 egg
      • ½ cup brown sugar
      • ½ cup sugar
      • 1 teaspoon vanilla
      • 1/2 cup milk
      • 2 cups flour
      • 1 tsp baking soda
      • 1 tsp salt
      • 1 tsp cinnamon
      • 1/2 tsp cloves
      • 1/2 tsp nutmeg
      • 1 apple grated
      • 1 apple cubed


      • Preheat oven to 350
      • In a medium bowl sift together flour, baking soda, salt, and spices, set aside
      • In a large bowl, mix oil and egg
      • Add sugars and vanilla to egg mixture
      • Mix in milk
      • Slowly add flour mixture to egg mixture
      • Fold in grated and cubed apple pieces
      • Fill 8 greased mini loaf pans
      • Bake for 30 minutes
      • Enjoy!


      If you insist on making one, larger loaf expect to increase the baking time by at least double


      Serving: 4oz | Sodium: 468mg | Calcium: 42mg | Vitamin C: 2mg | Vitamin A: 79IU | Sugar: 32g | Fiber: 2g | Potassium: 128mg | Cholesterol: 22mg | Calories: 376kcal | Saturated Fat: 12g | Fat: 15g | Protein: 5g | Carbohydrates: 57g | Iron: 2mg


      November 14, 2018 / by / Tags: , , , , ,
      Kare Kare Slow Cooker Recipe

      Kare Kare Slow Cooker Recipe

      There are times in your life when you really just need some comfort food. Filipino comfort food. Something that will stick to your ribs, keep you comfortable, and also provide proper nutrition. How about some Kare-Kare?

      You’ve eaten enough lumpia and you now need something a bit more nutritious. Or maybe you’ve returned form a long trip and you need something easy and settling.

      You need stew. Kare-Kare is a Filipino style stew utilizing ox tail and peanut butter. It’s OK, it’s just a few tbsp of peanut butter. Besides, you didn’t question the peanut butter in your Thai food did you?

      My easy Kare Kare recipe utilizes a slow cooker (even better if you have a multi cooker) to make most of the prep hands off. You can use that extra time to make desert!

      I prefer to thoroughly brown the ox tail ahead of time, and to remove excess water from the egg-plant before cooking. This provides an extra depth of flavor with the caramelization of the meat, and the egg-plant reabsorbs the tasty broth without watering down the dish.

      I like to use my multicooker for this recipe since it allows me to do multiple types of cooking in one place. I can easily brown and slow cook without having to do extra dishes or juggle multiple vessels. I actually did try making an instant pot kare kare filipino oxtail recipe once and it sort of obliterated some of the vegetables and ruined the textures.

      **affiliate link alert! There may be affiliate links in some of my posts where I may get a small commission if you buy it (if I’m lucky). But I promise you these are things I use and believe in**




      Ox tail and peanut butter stew? Ok, it's not that simple. And no one questions peanuts and peanut butter in Thai cooking, so try out this beefy, silky smooth Filipino beef stew and you will be changed forever.
      Print Recipe
      Keywordfilipino ox tail stew, kare kare, ox tail
      Prep Time20 minutes
      Cook Time7 hours
      Total Time7 hours 20 minutes


      • Slow cooker


      • 1 lb Ox Tail cut
      • 1 tsp salt
      • 2 tsp cooking oil
      • 2 cloves garlic minced
      • 1 onion medium, diced
      • 2 cups beef broth
      • 3 tbsp peanut butter
      • 1/2 lb fresh green beans
      • 2 tbsp rice flour or other thickener
      • 2 egg plants the long skinny kind, but into 1/2 quarter rounds
      • 6 baby bok choy cut in half long ways


      • Using 1 tsp of salt, and fresh ground pepper liberally sprinkle the ox tail on all sides
      • Place the cut eggplant in a large bowl and sprinkle with the remaining 1tsp salt
        Salted Eggplant
      • In a multicooker, or whichever your vessel of choice is, heat oil, and thoroughly brown all sides of the ox tail.
        Ox Tail
      • Once browned, remove ox tail and set aside.
      • In the same vessel, sautee the onions and garlic until soft and aromatic
      • Add beef broth and peanut butter and scrape up any browned bits in the pot
      • Squeeze any water you can from the egg plant pieces before you add them to the broth
      • Add ox tail back to vessel and slow cook for 6 hours until meat is thoroughly tender and comes off the bone easily
      • Add thickener until the liquid has a thick consistency
      • Spread green beans and bok choy across the top of the stew
        Bok Choy
      • Bring the heat up to medium and cook another 30 minutes.
      • Serve in a bowl with each ingredient separated, green beans, bok choy, ox tail and stew
      • Enjoy!


      Serving: 128g | Sodium: 711mg | Calcium: 136mg | Vitamin C: 45mg | Vitamin A: 3993IU | Sugar: 7g | Fiber: 6g | Potassium: 413mg | Cholesterol: 62mg | Calories: 250kcal | Saturated Fat: 4g | Fat: 12g | Protein: 22g | Carbohydrates: 15g | Iron: 4mg


      May 10, 2018 / by / Tags: , , , , , ,
      Filipino Vegetable Lumpia

      Vegetable Lumpia

      Iiiiit’s (vegetable lumpia) party time!

      vegetable lumpia

      We’re back on the Filipino party train. There’s always a reason to have a party, right? Birthday? Wedding? Child Birth? Woke up still breathing? Woke up not breathing? Get everyone over for a feast!

      And you’re not having a proper feast without lumpia. My Filipino vegetable lumpia recipe is a classic, handed down from Lola to Lola We’ll also be providing a step by step lumpia shanghai recipe since you can’t just have one type of lumpia. Maybe fresh lumpia, too.

      You’ll find these similar in style to Chinese egg rolls, but egg rolls are generally fatter with thicker wrappers making these vegetable lumpia much easier to eat too many of.

      And we do have a recipe for making your own spring roll wrappers, but this is much simpler, and faster!

      vegetable lumpia

      Vegetable Lumpia

      Back for more Filipino party food, these crispy vegetable lumpia are heart to resist
      Print Recipe
      Keywordegg rolls, filipino ox tail stew, lumpia
      Prep Time20 minutes
      Cook Time30 minutes
      Total Time50 minutes


      • 1/2 lb pork
      • 2 carrots medium
      • 2 lbs fresh green beans
      • 16 oz bean sprouts
      • 5 cloves garlic
      • 1/4 onion yellow
      • 1/4 lb shrimp cooked , heads, tails, shells removed (optional)
      • 1 celery stalk
      • spring roll wrappers premade
      • Sweet Chili Sauce or garlic and vinegar for dipping
      • oil for frying


      • Boil pork, once cooked through, allow to cool thoroughly
      • Finely mince pork, carrots, green beans, garlic, onion, celery, and shrimp
        green beans cut
      • Remove heads from the bean sprouts
        Bean sprouts
      • Sautee onions and garlic
      • Add pork and brown
      • Add bean sprouts and simmer, covered for 15 minutes
      • Add the rest of the veggies and cook until softened
        vegetable lumpia filling
      • Drain the filling in a colander
      • Place approximately 2 tablespoons of filling in each wrapper. To do this, place the filling near the corners of the wrapper, roll towards the middle, fold in the sides, and then complete the roll. Brush the edges of water to help create a seal
      • Fry in 325 degree oil in batched for about 3-5 minutes until golden brown.
      • Drain on a plate lined with paper towels
      • Enjoy with dipping sauce of your choice!


      Serving: 100g | Sodium: 1210mg | Calcium: 674mg | Vitamin C: 192mg | Vitamin A: 26916IU | Sugar: 56g | Fiber: 37g | Potassium: 3926mg | Cholesterol: 449mg | Calories: 1217kcal | Saturated Fat: 19g | Fat: 53g | Protein: 94g | Carbohydrates: 111g | Iron: 19mg

      More recipes and travel coming soon!

      all images credit to Jenno

      April 27, 2018 / 1 Comment / by / Tags: , , , , , , ,