Scribd
Upload
34 views2 pages

Cocido A4

The document provides recipes for three Filipino dishes: Cocido, a beef and vegetable stew; Dinengdeng, a fish and vegetable dish served in a savory broth; and Ginataang Langka, a coconut milk-based langka meat stew. The recipes list ingredients and step-by-step instructions to prepare each dish, including cooking methods like simmering, boiling, and sauteing various meat and vegetable components.

Uploaded by

Jason Toralde
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
34 views2 pages

Cocido A4

The document provides recipes for three Filipino dishes: Cocido, a beef and vegetable stew; Dinengdeng, a fish and vegetable dish served in a savory broth; and Ginataang Langka, a coconut milk-based langka meat stew. The recipes list ingredients and step-by-step instructions to prepare each dish, including cooking methods like simmering, boiling, and sauteing various meat and vegetable components.

Uploaded by

Jason Toralde
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 2

Cocido 1.

In a casserole, cook beef kenchi, salted pork and bulalo in 1 liter of


water.
2. Take out the skim before the water boils.
Ingredients:
3. Cook until beef is tender.
4. Add chorizo bilbao, chickpeas or white beans and simmer until
-kilo beef kenchi (cut into 1 chunk cubes) tender.
2 pieces chorizo bilbao 5. Add in the camote and bananas.
2 slices of salted pork (cubed) 6. When banana and camote are almost cooked, add in cabbage and
2 pieces bulalo lastly pechay.
Chickpeas or white beans (soaked overnight) 7. Cook until vegetables are done but not soggy.
1-cup cabbage (sliced) 8. Season with salt and pepper.
1-cup pechay (sliced)
1-cup camote (peeled and qurtered) Tomato Sauce
3 pieces saba bananas (cut into 4 each)
1. Saute garlic, onions and tomatoes.
pinch of salt and pepper
2. Simmer until tomatoes are soft.
3. Season to taste.
Tomato sauce: 4. Add a little broth to keep sauce from drying.
5. Bring to a boil for awhile.
6 medium ripe tomatoes (seeded and finely chopped)
1 head of garlic (minced) Eggplant sauce
1 red onion (minced)
1. Add the peeled eggplant into the casserole.
Eggplant sauce: 2. When eggplant is tender, take it out and mash it with a fork.
3. Add minced garlic and vinegar.
3 big eggplants (peeled just before using) 4. Season with salt, pepper and sugar.
1 head of garlic (minced) 5. Serve dish separately. In a large bowl, arrange beef and the rest of
the meat and vegetables. In a large soup bowl, serve soup. And in
1 teaspoon black pepper (freshly grounded)
smaller bowls, the tomato sauce and the eggplant sauce.
-teaspoon salt
6. Serve hot.
-teaspoon sugar

Procedure:
1/2 kilo langka meat (raw, washed and cleaned)
Dinengdeng 3 pieces laurel leaves
1 tablespoon leeks (chopped)
Ingredients: 1 small red onion (diced)
1/2 cup dried fish (flaked)
2 pieces bangus (halved and grilled)
2 cups coconut milk (1st extraction)
1 bundle string beans (cut into 2")
1 cup coconut milk (2nd extraction)
2 cups squash (peeled and cubed)
6 pieces okra (halved) Pinch of salt and pepper
1 big ampalaya (cut into 6 parts)
2 cups water Procedure:
3 tablespoons bagoong isda 1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and
dried fish.
Procedure:
1. In a pot, pour in water and bagoong. 3. Add in langka and pour in coconut milk (1st extraction).
2. Strain mixture and bring back to heat. 4. Bring up to a boil for 5 minutes.
3. Add in the bangus and vegetables. 5. Lower heat and simmer for another 5 minutes.
4. Cover and cook well. 6. Season with salt and pepper.
5. Serve hot. 7. When cooked, pour in coconut cream of 2nd extraction
and cook for 3 minutes.
8. Serve hot with steamed rice.

Ginataang Langka

Ingredients:

You might also like