BEEF &

CHICKEN
RECIPES

LIZ_2015_Beef_ChickenRecipes

BEEF CALDERETA

2 lb. beef, cut into cubes

1 cup vegetable oil

3 cloves garlic, chopped

1 onion, chopped

1 tsp. chili flakes

4 cup water

1 cup tomato sauce

1/2 cup liver spread

3 bay leaf

2 cup potatoes, quartered

2 cup carrots, sliced

2/3 cup green olives

1 red bell pepper, sliced

1 green bell pepper, sliced

salt and pepper, to taste

Cooking Procedure:
1.

In a large pan, heat oil. Fry the potatoes and carrots until color turns light brown. Remove
and set aside.

2.

Add beef to the pan; stir-fry for a few minutes until lightly brown. Remove and set aside.

3.

In the same pan, saut the garlic and onions until translucent. Add chili flakes. Return beef
and accumulated juices to pan. Stir-fry for a few minutes. Add water, tomato sauce, liver
spread and bay leaf; stir to combine. Bring to a boil then simmer, about an hour or until meat
tender.

4.

Add potatoes, carrots and green olives; simmer for another 6 to 8 minutes. Season salt
and pepper to taste. Add bell peppers, cook for additional 2 minutes.

5.

Transfer to a platter. Serve hot and Enjoy your Kaldereta.

LIZ_2015_Beef_ChickenRecipes

BISTEK TAGALOG (BEEFSTEAK) RECIPE

Prep time
60 mins
Cook time
40 mins
Total

time
1 hour 40 mins

Ingredients

1 lb. beef sirloin, thinly sliced

cup soy sauce

1 piece

lemon or 3 pieces calamansi

tsp ground black pepper

3 cloves garlic, crushed

1 large onion, sliced into rings

3 tbsp cooking oil

salt to taste

Instructions
1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1
hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft.
Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the
marinade) until color turns brown. Set aside
4. Put-in the garlic then saute for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water
as needed.
7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!
Serving size: 4

LIZ_2015_Beef_ChickenRecipes

BEEF STIR FRY IN OYSTER SAUCE WITH AMPALAYA

Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Ingredients

lb beef sirloin, sliced into thin strips

1 medium bitter gourd (ampalaya), cored and sliced

2 tablespoons soy sauce

2 tablespoons sherry or shaoxing cooking wine

1 tablespoon cornstarch

3 tablespoons oyster sauce

1 teaspoon Sesame oil

teaspoon ground black pepper

4 tablespoons cooking oil

Instructions
1. Combine beef, soy sauce, cooking wine, Sesame oil, and ground black pepper. Mix well.
2. Add cornstarch to the mixture. Continue to mix until all the ingredients are well blended.
Set aside.
3. Heat 3 tablespoons of cooking oil in a pan or wok. Once the oil gets hot, stir-fry the beef
slices for 4 to 6 minutes or until the beef turns brown. Remove the stir fried beef from
the pan and place in a clean plate.
4. Using the same pan, add the remaining cooking oil. Add the bitter gourd (ampalaya) slices
and stir-fry for 2 minutes.
5. Pour-in the oyster sauce. Continue to stir-fry for 30 seconds.
6. Add the stir-fried beef. Cook for 1 minute more.
7. Transfer to a serving plate. Serve with warm rice.
8. Share and enjoy!
Serving size: 2

LIZ_2015_Beef_ChickenRecipes

CHICKEN CALDERETA
PREP TIME
20 mins

COOK TIME
50 mins

TOTAL TIME
1 hour 10 mins

INGREDIENTS
1 (3 pounds) whole chicken, cut into serving parts
cup pineapple juice
cup soy sauce
salt and pepper to taste

cup oil
2 medium potatoes, peeled and quartered
1 large carrot, peeled and cut diagonally in a bias into -inch thick
1 small green bell pepper, cored, seeded and cut into 2-inch cubes
1 small red bell pepper, cored, seeded and cut into 2-inch cubes
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
2 to 3 Thai chili peppers, ends trimmed and minced
2 cups tomato sauce
1-1/2 cups water
cup liver spread
cup green olives
cup Velveeta cheese (or any quickmelt variety), shredded

INSTRUCTIONS
1.
In a large bowl, combine chicken, pineapple juice, soy sauce and salt and pepper to taste.
Marinate chicken for about 30 minutes. Drain very well, reserving liquid.
2.
In wide pan over medium heat, heat oil. Add potatoes and cook for about 3 to 5 minutes or
until lightly browned. Remove from pan and drain on paper towels. Add carrots and cook for
about 2 to 4 minutes or until lightly browned. Remove from pan and drain on paper towels.
Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from pan and
drain on paper towels.
3.
In the pan, add chicken and fry until lightly browned. Remove from pan and drain on paper
towels. Discard excess oil from pan, leaving about 2 tablespoons. Add onions and garlic and
cook until limp. Add chili peppers and cook for about 30 seconds.
4.
Add tomato sauce, water and reserved marinade. Bring to a boil.

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5.

Add chicken and olives. Lower heat, cover and continue to cook for about 25 to 30 minutes
or until chicken is cooked through. Add potatoes and carrots and cook until tender. Add liver
spread and stir until well blended. Add cheese and stir until melted. Season with salt and
pepper. Add bell peppers. Continue to cook for about 2 to 3 minutes or until sauce is
thickened. Serve hot.
4 to 6 Servings

CHEESY CHICKEN CALDERETA WITH PICKLES

Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Ingredients

1 small can liver spread

1 pc onion, chopped
3 cloves garlic, crushed

1 kilo chicken, your choice of parts, chop into serving

pieces

cup tomato sauce

cup sliced pickles or pickle relish

cup grated cheese or cheese whiz
2 small potatoes, peeled and quartered (optional)
1 small carrot, sliced (optional)
2 Tbsp. cooking oil
2 pcs red chili pepper (optional)

2 cups water
1 Tbsp. patis or fish sauce

1 tsp. granulated seasoning (optional)

Instructions
How to cook Cheesy Chicken Caldereta with Pickles:
1. In a small pan, fry the potatoes until slightly brown and half cooked. Set aside.

LIZ_2015_Beef_ChickenRecipes

2. In the same pan, leave just 2 Tbsp. of oil in the pan and saute garlic and onion until
fragrant.
3. Add in the chicken pieces and saute until the skin in slightly brown then add the patis and
pickles.
4. Stir cook for about 1 minute and then add the tomato sauce and water.
5. Simmer until the chicken is cooked and tender. Add in the liver spread, chilies and carrots.
Simmer for another 2 minutes.
6. Then add the potatoes and cheese and simmer for another 2 minutes. Serve hot with
steamed rice.
Serves: 4 to 6 servings

CHICKEN PASTEL
PREP TIME
20 mins
COOK TIME
1 hour 10 mins
TOTAL TIME
1 hour 30 mins

INGREDIENTS

For the Filling

2 pounds boneless, skinless chicken thigh meat, cut into -inch cubes
juice of 1 lemon
2 tablespoons soy sauce
1 tablespoon oil
5 ounces (2 pieces) Chorizo de bilbao, cut into -inch cubes
2 tablespoons butter
1 onion, peeled and chopped
1 clove garlic, peeled and minced
2 tablespoons flour
2 cups water
salt and pepper to taste
1 large carrot, peeled and cut into -inch cubes
1 cup frozen green peas, thawed

LIZ_2015_Beef_ChickenRecipes

1 can (7 ounces) mushrooms, drained and sliced thinly

1 can (5 ounces) vienna sausages, cut into -inch rounds

cup evaporated milk

For the Crust

1 cups all-purpose flour

teaspoon salt
cup (1 stick) butter
cup vegetable shortening, chilled

3 to 4 tablespoons ice water

For the Egg Wash

1 egg
1 tablespoon water

INSTRUCTIONS
1. In a bowl, combine chicken, lemon juice and soy sauce. Marinate for about 10 to 15 minutes.
Drain meat, reserving liquid.
2. In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2
minutes or until lightly browned. Add chicken and cook for about 3 to 5 minutes or until
lightly browned. Remove from pan and set aside.
3. Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and
cook until limp. Add flour and cook, stirring regularly, until lightly browned, bubbly and
begins to smell "nutty'.
4. Add water and reserved liquid (from marinating chicken), whisking vigorously with wire
whisk, and bring to a boil until smooth and slightly thickened. Return chicken and chorizo
to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to
20 minutes or until chicken is cooked through.
5. Add carrots and cook for about 3 to 5 minutes or until tender. Add green peas,
mushrooms, vienna sausage and evaporated milk. Stir to disperse. Continue to cook for
about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
6. Transfer filling onto a oven-safe baking dish. Gently top filling with crust and seal edges
with fork, trimming edges if necessary. Cut about a 1-inch vent into pie.
7. In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly
brush top of crust.
8. Bake pie in a 400 F oven for about 20 to 30 minutes or until filling is bubbly and crust is
golden. If needed, cover edge of crust with strips of foil at the last 5 to 10 minutes to
prevent from excessive browning. Remove from heat. Allow to stand for about 5 minutes
and cut into serving portions.
For the Crust

LIZ_2015_Beef_ChickenRecipes

1. Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, salt
and sugar and chill in refrigerator for about 30 minutes.
2. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by
pinching the fat into the flour mixture with hands. Add shortening. Work mixture
together until resembling coarse cornmeal, with pea-like, butter-speckled pieces.
3. Slowly drizzle water to flour-butter mixture and with hands, mix until just combined.
Gently gather dough and press into a ball. If dough is too crumbly and does not hold
together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and
DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator
for about 2 hours.
4. Place dough between two sheets of parchment paper and with a rolling pin, gently flatten
into -inch thickness.

CHICKEN ADOBO IN CREAMY COCONUT MILK AND OYSTER SAUCE

Ingredients
1 kilo chicken; cut in serving pieces
3/4 cup coconut milk (kakang gata)
1 head garlic; pounded
3 laurel leaves
3 tablespoons of soy sauce
3 tablespoons of oyster sauce
7 tablespoons of vinegar

1 tablespoon of peppercorn
1/2 teaspoon chilli pepper or Capsicum (Siling pansigang)
4 tablespoon olive or sunflower oil.
Salt to taste

Cooking Instructions
1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir
to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If
the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili
pepper or Capsicum (Siling pansigang).
5. Add the oyster sauce and laurel leaves and stir.
6. Cook for another few more minutes to thicken the sauce.
LIZ_2015_Beef_ChickenRecipes

7. Remove from heat. Transfer into a serving dish.

8. Serve hot.

LIZ_2015_Beef_ChickenRecipes