Скачать с ютуб Menudo? Afritada? Mechado? Caldereta? | Ninong Ry в хорошем качестве

Menudo? Afritada? Mechado? Caldereta? | Ninong Ry

www.facebook.com/NinongRy www.instagram.com/NinongRy www.NinongRy.com 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