Tag Archives: #ophirph

Kare Kare Stew Complemented With a Thick Savory Peanut Sauce

Kare kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare kare can also be made with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables, becoming Kare-kareng gulay). Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain in tastiness, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with ba go ong (shrimp paste), sometimes spiced with chili, ba goong guisado (spiced and sautéed shrimp paste), and sprinkled with ca la man si juice. There are two main procedures in this kare-kare recipe. First is the preparation of the meat components, which includes oxtail and trip.

The second procedure is the sauce preparation. I prepared the oxtail and beef tripe by boiling it for around 20 minutes. This step, which I call the initial boil, helps gets rid of impurities. The water used to boil the meat needs to be discarded and replaced with a quart of fresh water. I then pressure cook it for 25 minutes and set it aside. The sauce is then prepared by sauteing onion and garlic in a large pot. Next is to pour the stock. This is the liquid used to pressure cook the meat. The peanut sauce won’t be complete without a peanut component. I used peanut butter for this recipe. Add annatto water afterwards. This ingredient provides color to the sauce. It is made by soaking annatto seeds with hot water and stirring until the reddish color is extracted from the seed. I also add a piece of Knorr beef cube to provide a solid beef flavor into the sauce. The next thing that I do is add the oxtail and beef tripe into the peanut sauce. We do not need to cook these long because these are already tender. The sauce can be thickened further by combining cornstarch with water and adding the mixture into the sauce. Add the vegetables, cook for 5 to 7 minutes, and you are done. Here are Kare Kare ingredients? 1 1/2 lb. ox tail. 1 lb beef tripe. 1 piece Knorr Beef Cube. 1 bunch pechay. 1 piece talong sliced. 12 pieces sitaw cut into 2 inch pieces. 1 cup sliced banana blossoms. 3/4 cup peanut butter. 1/2 cup annatto seeds. 1/4 cup bagoong alamang. 1 teaspoon cornstarch. 1 piece yellow onion. 4 cloves garlic crushed. 3 tablespoons cooking oil. 2 quarts water. Tips? It is ideal to boil oxtail and tripe until all impurities float. These will be in the form of scum. Simply discard the liquid used during the initial boil. Using a pressure cooker will cut your cooking time by 70 percent. It makes your cooking process quicker and convenient. Peanut butter is the most convenient ingredient to use for the peanut sauce.

However, you can also use fresh peanuts. The peanuts will need to be crushed until it turns into powder. Using a food processor after crushing the peanuts helps make it finer. It is good to have all the vegetable ingredients on hand before cooking kare kare. However, you can still make the dish with only 1 or two vegetables depending on availability. Focus of the quality of the meat and consistency of the sauce. The meat should be very tender. The sauce must be thick enough and tasty. Instructions on how to cook Kare Kare? 1st Step. Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to boil in medium heat for 20 minutes. Note: do not cover the cooker. 2nd Step. Drain the water use to boil the beef. Pour 1 quart of fresh water into the pressure cooker. Cover and pressure cook for 25 minutes. 3rd Step. Prepare annatto water by combining 1 cup of hot water with annatto seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering using a kitchen sieve. Set aside. 4th Step. Heat oil in a cooking pot. Saute onion and garlic until onion softens. 5th Step. Pour beef stock into the pot. Note: this is the liquid used to pressure cook the oxtail and tripe. Let boil.

TAG: #KareKare, #ophirph

The Philippine eagle, also known as the monkey-eating eagle 

The Philippine eagle, also known as the monkey-eating eagle or great Philippine eagle, is an eagle of the family Accipitridae endemic to forests in the Philippines. It has brown and white-coloured plumage, and a shaggy crest, and generally measures 86 to 102 cm in length and weighs 4.04 to 8.0 kg. It is considered the largest of the extant eagles in the world in terms of length and wing surface, with Steller’s sea eagle and the harpy eagle being larger in terms of weight and bulk. Among the rarest and most powerful birds in the world.

Philippine eagle has been declared the Philippine national bird. It is critically endangered, mainly due to massive loss of habitat resulting from deforestation in most of its range. Killing a Philippine eagle is punishable under Philippine law up to 12 years in prison and heavy fines. The Philippine eagle’s nape is adorned with long, brown feathers that form a shaggy, manelike crest. The eagle has a dark face and a creamy-brown nape and crown. The back of the Philippine eagle is dark brown, while the underside and underwings are white. The heavy legs are yellow, with large, powerful, dark claws, and the prominent, large, high-arched, deep beak is a bluish-gray. The eagle’s eyes are blue-gray. Juveniles are similar to adults except their upperpart feathers have pale fringes. The maximum reported weight is surpassed by two other eagles the harpy and Steller’s sea eagles and the wings are shorter than large eagles of open country such as the white-tailed eagle, Steller’s sea eagle, martial eagle, or wedge-tailed eagle, but are quite broad. The tarsus of the Philippine eagle ties as the longest of any eagle from 12.2 to 14.5 cm long, which is about the same length as that of the much smaller but relatively long-legged New Guinea eagle. The very large but laterally compressed bill rivals the size of Steller’s sea eagle’s as the largest bill for an extant eagle. Its bill averages 7.22 cm (2.84 in) in length from the gape. The tail is fairly long at 42–45.3 cm while another source lists a tail length of 50 cm.

The Philippine eagle is endemic to the Philippines and can be found on four major islands: eastern Luzon, Samar, Leyte, and Mindanao. The largest numbers of eagles reside on Mindanao, with between 82 and 233 breeding pairs. Only six pairs are found on Samar, two on Leyte, and a few on Luzon. It can be found in Northern Sierra Madre National Park on Luzon and Mount Apo,  Mount Malindang, and Mount Kitanglad National Parks on Mindanao. This eagle is found in dipterocarp and midmontane forests, particularly in steep areas. Its elevation ranges from the lowlands to mountains of over 5,900 feet. Only an estimated 9,220 killo meter of old-growth forest remain in the bird’s range. However, its total estimated range is about 146,000 killo meter.

TAGS: #PhilippineEagle, #ophirph

UV Resistant Swing Hammock Canopy Cover

Swing Hammock Canopy review. UV Resistant Swing Hammock Canopy Cover. Made of high quality Polyester Fabric material, durable cloth, waterproof, Anti-UV and it does not fade.

Product details, 6-Colors, 2 pieces Waterproof and UV Resistant Swing Hammock Canopy Cover plus Chair Cushion Cover. Made of high quality Polyester Fabric material, durable cloth, waterproof, Anti-UV and it does not fade. With Bandages, help to fix to the top of the chair. Easy to attach with slot openings within the canopy to simply slide your metal poles through. Replacement Canopy Cover for Swing Seats. Choice of many different kinds of colours. Ideal for most two seater garden swing seats.

Material:Polyester. Canopy Cover Size: 134 centimeter by 115 centimeter by 33 centimeter or 53 inches by 45 inches by 13 inches. Color:Blue,Coffee,Army green, Forest green, Beige and Red. Package Includes. 1 Swing Hammock Canopy Cover and 1 Cushion Cover.

TAG: #UVSwingHammockCanopy , #ophirph

Budakhel feat. Bugoy Drilon, Daryl Ong and Michael Pangilinan

BUGOY, DARYL AND MICHAEL JOIN FORCES AS BUDAKHEL AS THEY BRING BACK THE BEST SOUNDS OF THE NINETIES CONCERT IN RWM. Three of the country’s foremost R&B artists and digital stars also known as BuDaKhel when dishing out collaborations on their YouTube channels finally come together for their first major concert in the country with BUDAKHEL LIVE: THE BEST SOUNDS OF THE 90’S concert happening in the Newport Performing Arts Theater, Resorts World Manila on March 20, 2020 at 8:00 pm this been cancelled due to pandemic.

Michael Pangilinan first came out on the X Factor Philippines and became a household name when he competed in the second season of the top-rating celebrity game show Your Face Sounds Familiar. Daryl Ong showcased his vocal talents in such large-scale talent competitions as Pinoy Pop Superstar, The Voice of the Philippines Season 2 and as a member of Voices of 5. Meanwhile, Bugoy Drilon who is a Pinoy Dream Academy Season 2 alumnus is the more veteran among the three, having celebrated his 10th year with a sold-out concert on Kia Theater 2 years ago. Each made their mark in the industry with their powerful voices and just recently made waves in the digital world with their YouTube covers and collaborations. BUDAKHEL LIVE: THE BEST SOUNDS OF THE 90’S concert happening in the Newport Performing Arts Theater, Resorts World Manila on March 20, 2020 at 8:00 pm. Regular Prices and ticket fees with reserved seating. 7800 pesos on Zone 1, 6600 pesos on Zone 2, 5500 pesos on Zone 3, 4200 pesos on Zone 4, 2500 pesos on Zone 5 and 1200 pesos on Zone 6.

Offer and other discounts. PNB 15% Discount. Use Promo code : PNBBUDAKHEL15. Promo period: February 29 – March 20, 2020. DTI FAIR TRADE PERMIT NO. FTEB-04235 SERIES OF 2020. Senior Citizens: Less 20% (Net of VAT). Student Discount: Not applicable on all shows. National Athletes / Coaches: Less 20%. Persons with Disabilities: Less 20%. (Net of VAT) There are allocated seats for PWD. Diplomat Discount: Per REVENUE MEMORANDUM No.22-2004 of the BUREAU OF IMMIGRATION. Present VEC/VEIC card please. BUDAKHEL LIVE: THE BEST SOUNDS OF THE 90’S concert is directed by Dido Camara with musical direction from Rey Cantong and is presented by Resorts World Manila in cooperation with KreativDen. Tickets to the concert are available at the RWM Box Office and all TicketWorld outlets.

TAG: #Budakhel, #ophirph

Maskkara Festival with Vibrant Costumes Coupled with Headdresses and Masks

Every fourth Sunday of October, Bacolod City celebrates the MassKara Festival. With vibrant costumes coupled with headdresses and masks, the streets of the city come into life. As others say, it is the happiest and most colorful festival among all festivals in the Philippines. This is why Bacolod City is considered as the City of Smiles. This month-long celebration is enjoyed together with food fests, activities, concerts, and even street parties. The festival first began in 1980 during a period of crisis. The province relied on sugar cane as its primary agricultural crop and the price of sugar was at an all-time low due to the introduction of sugar substitutes like high fructose corn syrup in the United States. This was the first Masskara Festival and a time of tragedy; on April 22 of that year, the inter-island vessel MV Don Juan carrying many Negrenses, including those belonging to prominent families in Bacolod City, collided with the tanker Tacloban City and sank in Tablas Strait off Mindoro while en route from Manila to Bacolod. An estimated 750 lives were lost in the tragedy.

The festival has evolved into one of the major annual tourism attractions of the Philippines over the next four decades. Held in typical Oktoberfest and Mardi Gras fashion, the MassKara Festival served as a catalyst for far-reaching growth and development of the city’s tourism, hospitality, culinary, crafts and souvenirs and services sectors. In later years, the Electric Masskara was added as another attraction of the Festival. For several nights leading to the highlight weekend, tribes of MassKara dancers garbed in colorful neon and LED lights on illuminated floats make their way up and down the Lacson Strip, a one kilometer stretch of merrymaking dotted with band stages, souvenir stands, exotic car displays and roadside bars and food set-ups put out by restaurant and hotels along the strip. It is said that beer consumption during the festival is so high that at one time during the first few stagings of the festival, it bled dry the Mandaue Brewery of beer giant San Miguel Corporation on nearby Cebu island. The company eventually built its Bacolod brewery to serve the city and Negros Islands. The mask motif of the festival has changed from masks influenced by native Filipinos to those influenced by the Carnival of Venice and the Rio Carnival. Earlier masks were hand-painted and adorned with feathers, flowers and native beads, while contemporary masks feature plastic beads and sequins. The festival features a street dance competition where people from all walks of life troop to the streets to see masked dancers gyrating to the rhythm of Latin musical beats in a display of mastery, gaiety, coordination and stamina. Major activities include the MassKara Queen beauty pageant, carnivals, drum, bugle corps competitions, food festivals, sports events, musical concerts, agriculture-trade fairs, garden shows, and other special events organized every year. The street dance competition is divided into two categories; the school division, corporate and the barangay division, the latter is not considered as the highlight of the street dancing competition.

How to go there? If you plan on taking a flight from Manila to Bacolod City, it will just take you 50 minutes. You can also travel by the sea as RORO vessels are available. You can try the Fastcat RORO Iloilo-Bacolod. From the Bacolod Airport, you can opt to ride a taxi or through a shuttle which will cost you 150 PHP per head. A taxi is highly recommendable if you want to be dropped off in your hotel. But if plane tickets become really pricey, you can choose a flight from Manila to Iloilo City to save money. Iloilo is just relatively near to Bacolod City. Travel notes. If it is your first time in Bacolod City, it is vital to read on the culture or ways of living there in Bacolod. You can try out their food to have some gist on how tasty their delicacies are. Search on to the must-visit places for this will save you time planning on where to go next. You also have to prepare for the change in weather. Bring an umbrella or hot to combat the scorching heat of the sun or the rainy days. Applying sunblock is a must also. As a traveller, it is important to feel comfortable in every step of the way. Wear comfortable clothes to assure a great day traveling.

TAG: #MaskkaraFestival, #ophirph

Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine

Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken. While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots.

While the Philippine adobo can be considered adobo in the Spanish sense a marinated dish the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice. It was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks (kawali) are used instead. There are numerous variants of the adobo recipe in the Philippines. The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways. A rarer version without soy sauce is known as adobong puti (“white adobo” or “blond adobo”), which uses salt instead, to contrast it with adobong itim (“black adobo”), the more prevalent versions with soy sauce. Adobong puti is often regarded as the closest to the original version of the Pre-Hispanic adobo. It is similar to another dish known as pinatisan, where patis (fish sauce) is used instead of vinegar. There are also regional variations. In southern Luzon (Bicol region), and Muslim Zamboanga, for example, it is common to see adobo cooked with coconut milk (known as adobo sa gatâ). In Cavite, mashed pork liver is added. In Laguna, turmeric was added, giving the dish a distinct yellowish color (known as adobong dilaw, “yellow adobo”). Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as “Japanese-style” pork adobo. The proportion (or even the presence) of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary. Other ingredients can sometimes be used; like siling labuyo, bird’s eye chili, jalapeño pepper, red bell pepper, olive oil, onions, brown sugar, potatoes, or pineapple. It may also be further browned in the oven, pan-fried, deep-fried, or even grilled to get crisped edges. There are also regional variations. In southern Luzon (Bicol region), and Muslim Zamboanga, for example, it is common to see adobo cooked with coconut milk (known as adobo sa gatâ). In Cavite, mashed pork liver is added. In Laguna, turmeric was added, giving the dish a distinct yellowish color (known as adobong dilaw, “yellow adobo”).

Here are Pork and Chicken Adobo Ingredients. 1 1/2 lbs pork belly chopped. 1/2 lbs chicken cut into serving pieces. 3 to 4 pieces dried bay leaves. 2 teaspoons whole peppercorn. 1 head garlic slightly crushed. 6 tablespoons vinegar white or sugar cane. 3/4 to 1 cup soy sauce. 1 tablespoon oyster sauce. 3 tablespoons brown sugar. 1 cup water. Salt to taste. 3 tablespoons cooking oil. Here are Pork and Chicken Adobo cooking instructions. 1st Step. Heat oil in a pan. 2nd Step. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown. 3rd Step. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown. 4th Step. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender. 5th Step. Add the sugar and stir. 6th Step. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates. 7th Step. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes. 8th Step. Serve. Share and enjoy!

TAG: #Adobo, #ophirph

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