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So usually, around this time of the year,
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ang dami ng family gatherings.
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So pag may family gatherings, alam mo naman ang Pilipino,
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laging meron pagkain.
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So today, we are preparing, of course,
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using some of the best products of Doña Elena,
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we're preparing caldereta.
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Sa caldereta, what's important to me
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It's a good piece of meat.
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Paraming klase ng meat na pwede mo gamit sa caldereta.
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But this time, I'm using a short plate.
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Yung short plate is, ito yung part ng baka
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nasa diaphragm, hanggang sa belly niya.
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So yan yung part ng baka.
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I'll cut it into squares.
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So kinuha ko ito dun sa deli, malapit dito sa bahay.
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So this is how I portion my meats.
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Para pare-pareho yung size niya.
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From here, I'll cut it into three.
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Gusto ko medyo malaki, kasi nakita nyo,
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it's layered with fat.
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So as you cook this, it'll shrink.
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Magiging, mawawala yung fat niya.
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So yan ang gagawin ko.
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And then, after we cut this,
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I'm going to brown it.
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And then, tsaka natin lalagyan ng mga ricado.
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So, using Doña Elena whole peeled tomatoes,
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lalagyan natin siya ng olives.
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At syempre, alam mo yung kaldereta,
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kailangan, lagi siya mayroong liver spread.
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Pinoy na pinoy talaga.
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Ibabrown lang natin itong meat natin.
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Just clean my hands.
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I'll open my bottle of Doña Elena extra virgin olive oil.
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We'll put in extra virgin olive oil dito
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para i-brown natin yung beef natin.
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So, lagyan natin yung beef natin.
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And let it brown.
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So, habang binabrown natin sya on both sides, sasara ko muna yan.
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Just clean our table.
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And let's get the aguaxenada.
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So, yung aguaxenada.
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It'll kill the germs and bacteria dito sa table natin, no?
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Yung shopping board.
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So, let's see kung mayroon na.
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So, habang pinabrown natin yan,
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ipiprepare natin yung mga,
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ilalagyan natin yung mga sahur.
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So, at this point, iti-check na ulit yung beef natin.
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Ikutin na natin sa...
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It will seal in the flavors.
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So, ito, medyo matagal-tagal na kuluan ito.
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Good 45 minutes siguro.
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But this is a good piece of meat.
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Hindi naman sa masyadong matigay.
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Tapos, puro layers lang siya ng fat.
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So, alam mo na, masarap ang flavor nito.
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And then, itutin natin yung pepper natin.
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Pagkita nyo lang.
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Dalila yung potatoes natin.
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Mag-peel lang tayo ng potatoes.
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Which I did kanina.
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So, meron akong peel na potatoes.
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Ito yung patatas.
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We'll cut it into quarters.
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Kaya yung kalalaking patatas, pwede na.
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Ibabalik ko lang ulit yung
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potatoes yun sa water.
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Para hindi sya mangitin.
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So now, what we'll do,
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isi-season na natin yung ginagawa natin na
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So maganda na yung browning nya.
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What we'll do now, is
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Damiyan nyo na yung garlic.
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Parang masyarap talaga.
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And then, put in black pepper.
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Black pepper whole.
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Pwede nilagyan ng bay leaves.
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Make sure na pag nagbukas
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kayo ng dilata, any kind of dilata,
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hinugasan niyo muna. Kasi hindi nyo alam kung may
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gumagapang na hive
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baka ipis o daga. So pag ginanun nyo,
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magtas sa pagkain, infected na.
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So always wash it. Ito, nahugasan ko kanina.
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Then, lagyan na yung tomatoes.
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Tomatoes. Diced tomatoes. Yun.
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Huhugasan na nito. Magiging may with water.
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Tapos yung onions talaga din natin.
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Ganyan lang. Shake nyo ng konti.
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Ugasan nyo lang. Kasi ang dami pang naiwan, ano, yun.
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Ang dami pang naiwan na tomatoes.
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So sayang, diba? Binayaran mo yun. So maximize it. Yun.
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So makikita mo ngayon, nirins natin yung
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magkaroon ng tomatoes sa isang lata. See?
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And then yung onions natin.
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And we'll put in more water.
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Ayan. So yun yung magiging, magiging sosa natin.
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Alright. I'll just mix this a little.
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Kasi tignan natin kung meron pang kulang. We'll put in salt and mayroon tayong pepper na nilagay.
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So yung whole tomatoes na nandyan saka yung diced.
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And eventually matudurog yan.
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Kasi matagal natin pa kulang hanggang sa lumambot yung beef natin.
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Sa kaldereta, ang Pinoy iskrim hindi naglalagay ng rosemary.
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But if you have rosemary at home and if you like putting rosemary, go.
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Kasi additional flavor din yan para sa kaldereta natin.
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And so what we'll do now,
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kayaan natin siyang kumulo hanggang sa lumambot siya.
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After that, ilalagyan na natin yung anitira natin ng ingredients.
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Including yung olives. We'll put in 2 small olives.
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And yung ating liver spread.
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Okay. So let it boil for about 40 minutes.
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So we'll check on our beef.
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At this point, ang hinihintay na natin is
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ipalambutin natin yung beef natin.
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So we can really check kung tama na yung taste na.
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Kailangan ba natin magdagdag ng...
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Magdagdag tayo ng coating salt or little soy sauce.
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Put in some salt.
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Lagyan natin ng konting chili flakes.
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Para may konting punch, may konting bite.
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Yung kaldereta kailangan may konting anghang.
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Magaganda lang yan. Okay. Good.
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And then, lagyan na natin yung olives.
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Okay. So, matigas diba?
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Matigas siyang buksan kasi nga vacuum sealed siya.
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So what do you do? Ang gagawin niyo lang is,
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Pukpok niya lang konti sa gilid o. Yung gilid niya.
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By doing that, nag-oopen up yung gilid niya tapos pumapasok yung air.
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So, madali na siyang buksan.
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Then, ilalagyan natin yung olives natin dito.
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Medium heat na tayo.
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Kanina, nagsugod tayo. May simula tayo.
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High heat pa siya. Ngayon, medium heat na lang.
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Okay. Yan. So, second bottle natin ng Doña Elena.
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Open it. See? Ang dali ah.
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Okay. Lagyan natin yung olives natin.
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At this, pwede na rin natin ilagay yung liver spread.
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Ganito para namin yung kaldereta.
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Tansahin natin kung dalawa o tatlo o isa na.
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Pagsitin natin kulang.
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Gawin natin yung tatlo.
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Biglang umuulan ah.
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Yan talaga dito sa Ormoc eh.
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Sarap. Pampalinam lam.
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Ang laking efekt nito sa, sa saucer natin.
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Ito natin yung...
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We're putting three cans of liver spread dahil malaki yung kawali natin.
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Patuloy lang natin yung pagkulo niya. Okay?
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So we'll do one more check.
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We'll put in more salt.
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We'll put in our bay leaves.
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Para mas mabango pa siya.
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Kasi ako mas mabango pa siya.
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I don't want the beef smell masyado.
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So we'll put in some sugar to balance the acidity.
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And one tablespoon of sugar should be good.
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And then at this point, ilalagay ko na yung carrots dito sa ano.
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Punahin ko na yung carrots kesa dun sa potatoes, no?
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So we'll peel some carrots.
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Ang ganda sa carrots yung ano.
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Ganda siyang umami taste, no?
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So I'll put my carrots there.
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Gamit tayo ng tatlong carrots.
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Lalagay natin yung carrots dito.
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Punahin natin siya.
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Kesa dun sa potatoes.
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And then we'll continue to let it simmer.
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Tapos mayroon natin sa potatoes.
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At least na wala na yung sobrang asim ng tomatoes kanina.
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Nag-balance na with the sugar.
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So continue to simmer this.
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Let's check the softness of our beef.
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Kung medyo malambot na ba siya.
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Ano ba ang beefy natin?
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At this point, ilagyan natin yung bell pepper natin.
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Ano ba yung bell pepper natin?
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And then, ilagyan natin yung potatoes natin.
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If you have Spanish paprika,
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kasi nilagyan nyo naman ng...
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nilagyan nyo na rin ng bell pepper,
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ilagyan nyo na rin ng Spanish paprika.
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Just to intensify yung...
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yung earthy flavor niya.
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So, about a tablespoon.
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Then, i-mix na natin.
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Tapos, at this point,
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pag lumambot na yung potatoes natin,
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pwede natin i-serve yung caldereta.
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Dumalayo lang ako ng konti,
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kasi wala akong apron.
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Lakso malsik, eh.
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Ganda ng color, eh.
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Caldereta ang caldereta talaga, oh.
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One more taste before I close this.
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let it simmer some more.
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Kasi natin kung okay na ba.
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Amang tama yung anghang na pang-caldereta.
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Lalasaan ko yung liver spread.
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Pag lambot ng potatoes natin,
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tapos na ang caldereta.
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I-serve na natin siya.
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yung fat ng beef nandun sa ibaba, well.
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Malambot na yung potatoes natin.
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And then, yung meat natin.
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Let's check our meat.
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Malambot na siya.
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lalaki namang portions ng beef oh.
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Talagang pag nalagay mo sa
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narating tatlo, at aating kanin eh,
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sold na sold ko na dito.
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And here's our Christmas beef caldereta.
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Let's put in some extra virgin olive oil from Don Yelena.
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May fat ba nandun ah?
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Pang-pamilya talaga ito.
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You can really bring your family
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enjoy a caldereta meal.
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I really like it. Especially with
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yung ano, Spanish paprika.
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Tapos may olive oil.
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Please like, share, subscribe and
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press on the notification bell.
21:05.6
Alam niyo kapag may bagong video na parating.
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Thank you so much for sharing
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your time with me right here in Guam at Home.
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Do this in your own kitchen. Share it with
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your friends and enjoy it with your family.
