Category Archives: Filipino Recipes

Menudo Sulipena thumb

Menudo Sulipeña (Oxtail Stew)

I love that Maya Kitchen invites talented Chefs to generously share their recipes of their beloved dishes. It was Chef Gene Gonzalez’ turn at The Maya Kitchen Culinary Elite Series when he presented recipes near and dear to him. He shared this delicious dish, Menudo Sulipeña, a slow simmered dish of oxtail, ham and Chorizo Bilbao with a dash of brandy. Just reading the list of ingredients will make you realize that this dish is truly remarkable.

Menudo Sulipena thumb

Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats, such as tripe (in Mexican menudo), or ground or cubed pork mixed with potatoes. In Pampanga, common menudo is never complete without tidbits of liver or heart. Menudo Sulipeña however, is an oxtail stew or braise decadent enough to grace a banquet. The dish reflects the extravagance of that time though it carries the “humble” name, menudo.

One advice. Purchase the oxtail from a reputable dealer because strong, undesirable odors are often present in improperly cleaned or processed oxtails.

~1 kilo oxtail cleaned and washed
~ 2 tablespoons butter
~ 3 tablespoons olive oil
~ 1 head garlic, chopped
~ 1 medium onion, chopped
~ 1 red pepper, seeded and roasted
~ 1 green pepper, seeded and roasted
~ Dash of paprika picante
~ ½ cup ham, cubed
~ ½ cup sliced chorizo Bilbao (Spanish sausage)
~ 1 cup tomato sauce
~ 1 tablespoon tomato paste
~ 1 tablespoon cooked garbanzos (chick peas)
~ 1 tablespoon Spanish brandy
~ Salt and pepper

1) Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.

2) In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes.

3) Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes.

4) Add garbanzos and brandy. Season with salt and pepper.

Serves 6

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lechon sisig

Lechon Sisig

Remember the Lechon Sinigang from our lechon leftovers? Well, this time around, I prepared the Lechon Sisig from leftover lechon head. Please be aware that this dish is high in cholesterol.

lechon

My Lechon Sisig version is similar to the sisig of Trellis which I first tasted over 30 years ago. Trellis is known to be the first to develop Sisig in Manila.

lechon sisig

Here is my recipe:

Ingredients

500 grams lechon head, minced (You will get around 10 cups worth of minced skin, ears, snout, cheeks from the Lechon head,)
1 tablespoon minced garlic
2 large yellow onion (I prefer more )
1 tablespoon oil
1 tsp salt
1/2 tbsps soy sauce
3 calamansi
1/2 tsp ground black pepper
1 tsp hot sauce
2 siling labuyo (red and green), cut into pieces for garnishing

Procedure:
1. Heat oil. Saute garlic till brown then add onions and then cook for 2 minutes or until soft.
2, Add the minced lechon meat. Stir.
3. Add the soy sauce, salt, and pepper. Stir. Continue cooking for 5 more minutes.
4. Then sprinkle the siling labuyo. Stir .
5.. Transfer to a platter. Serve with calamansi.

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lechon sinigang

Sinigang na Lechon

lechon

Christmas lunch is not complete without a lechon. My husband orders the Lechon Paella from Lydia’s lechon. It is really yummy. Unfortunately , we cannot consume all of it. I normally love Paksiw lechon but this time around, I used the Lechon leftovers for Sinigang na Lechon. You can use your usual sinigang recipe or use the following recipe:

lechon sinigang

Ingredients:

2 cups rice washing
250 grams tamarind, boiled and juices extracted
3 pcs onions, quartered
4 pcs tomatoes, quartered
2 pcs gabi, quartered
1 kg lechon meat and skin cut into onw-inch pieces
2 pcs green long sili
1 pc radish, sliced
4 pcs okra
1/2 bundle sitaw, sliced
1/2 bundle kangkong, sliced

Procedure:

1. Bring to boil rice washing in a pot, and add the lechon portions.

2. Add onions, gabi, tomatoes, and reduce heat to simmer until lechon meat is tender.

2. Once gabi is tender, mash half of it to thicken the sauce.

3. Add sili, okra , radish, eggplant, and then let this simmer.

5. Add sitaw and kangkong. Stir well and let this simmer for a few more minutes

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