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AFRITADA INGREDIENTS
Chicken cut ups - 2kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed

AFRITADA PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Season chicken with patis.
3. Sear on both sides until lightly browned.
4. Saute garlic until lightly brown.
5. Add onions and saute until lightly brown
6. Add tomato and saute until most of the liquid has evaporated.
7. Saute tomato paste for 1-2 mins
8. Add chicken and enough water to cover.
9. Add bay leaves.
10. Add patis as needed
11. Bring to a boil and simmer for 20 mins or until the chicken is cooked and the sauce is reduced. Add water if your sauce is reducing too quickly.
12. Add bell peppers and cooked carrots and potatoes.
13. Season if desired.
14. Serve


MENUDO INGREDIENTS
Pork shoulder (menudo cut) - 1kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed

MENUDO PROCEDURE:
1. Season pork with patis.
2. Saute until lightly browned.
3. Saute garlic until lightly brown.
4. Add onions and saute until lightly brown
5. Add tomato and saute until most of the liquid has evaporated.
6. Saute tomato paste for 1-2 mins
7. Add pork and enough water to cover.
8. Add bay leaves.
9. Add patis as needed
10. Simmer for 10 mins.
11. Add raw carrots and potatoes.
12. Simmer for 10 mins or until the pork is tender and the sauce is reduced. Add water if your sauce is reducing too quickly.
13. Season if desired.
14. Serve


KALDRETA INGREDIENTS
Beef Kalitiran (caldereta cut) - 2kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 400g
Tomato (diced) - 200g
Tomato paste - 100g
Gata - 500ml
Melting cheese - 200g
All purpose cream - 150ml
Butter - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed

KALDERETA PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Season beef with patis.
3. Saute until lightly browned.
4. Saute garlic until lightly brown.
5. Add onions and saute until lightly brown
6. Add tomato and saute until most of the liquid has evaporated.
7. Saute tomato paste for 1-2 mins
8. Add beef and enough water to cover.
9. Add bay leaves.
10. Add patis as needed
11. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)
12. Add cheese and gata. Simmer until the beef is tender. Add water if needed
13. Once desired tenderness is achieved, add cream and butter off flame.
14. Add bell peppers and cooked carrots and potatoes.
15. Season if desired.
16. Serve


MECHADO INGREDIENTS
1 whole beef kabilugan (eye of round)
1 kg thick pork backfat
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Soy sauce - 100ml
Calamansi juice - 50ml
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed

MECHADO PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Portion your beef into your desired shape and size. Please use the video as reference.
3. Cut the backfat according to the size of your beef. Please use the video as reference.
4. Using a narrow knife, create space inside the beef that's enough for your backfat. please use video as reference.
5. Gently insert the portioned backfat inside your beef.
6. Season chicken with patis.
8. On a cold cast iron pan, slowly render your backfat trimmings
7. Sear on two sides until lightly browned.
9. Saute garlic until lightly brown.
10. Add onions and saute until lightly brown
11. Add tomato and saute until most of the liquid has evaporated.
12. Saute tomato paste for 1-2 mins
13. Cool the mixture down. Alternatively, you can add ice so it cools down faster.
14. Bring the cooled mixture to a blender, add water if needed, and puree it.
15. In a pot, add your beef, puree, and enough water to cover.
16. Add bay leaves.
17. Add patis as needed
18. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)
19. Finish cooking without pressure until your desired tenderness is achieved
20. Add soy sauce and patis as needed.
21. Add bell peppers and cooked carrots and potatoes.
22. Season if desired.
23. Serve

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