Monthly Archives: February 2012

Authentic Ilocos’ Empanada

When we visited Manila Eye Specialist for my daughter’s eye check-up, we saw a mini store selling Empanada just beside the clinic. Whenever I watch TV featuring delicacies from different provinces, I always thought that Empanada is no different to Fried Lumpia and I was not wrong. I liked it at my first bite. The Iloco vinegar makes it more authentic.

Highland’s Magnificent View

One of the most unforgettable vacations we had last year is when we went to Tagaytay Highlands and experienced the most thrilling moment, the cable car and funicular vehicle ride. We toured around the highlands and saw the beautiful resort, animal farm, golf course and recreation center where I and my friends enjoyed a lot. There were also nice gazebos and wished I have one of those backyard cabanas in my own house. The fish pond with colorful koi fishes pleased our sight. I am blessed to have been invited to visit and tour the place. If not for my friends, I wouldn’t be able to enter the posh country club all my life because only exclusive members have the access and membership fee costs a lot.

There were houses and condominium units for sale during our visit but it’s only a wishful thinking to have my own rest house and wake up everyday with that magnificent view . The experience was totally amazing. I wouldn’t forget the experience we had in our one day travel that gave us a lot of memories and the highlight of it was seeing the place in bird’s view eye perspective during the cable ride.

FTF #77: Chevon Caldereta


While everyone else prepared something sweet, like    Valentine’s  celebration as their entry,  mine is different.  I cooked something hot, goat caldereta or Chevon Caldereta in English for heart’s day celebration. I actually always prepare something special every weekend. It is  hard to find this meat so when I went to Suki Market to buy fresh seafood, I bought one kilo of goat meat. My two daughters love kaldereta because it tastes special to them. Goat meat is lean and low in fat and that makes them love the kaldereta even more. Cooking Kaldereta takes a lot of time and procedures. It needs slow and tender cooking. Here’s how to cook.

Ingredients: 1 kilo goat’s meat (kaldereta cut) pinch of salt & pepper, 1 cup vinegar, minced garlic, ½ cup butter or margarine, 1 small head of garlic, 3 onions (minced), 5 tablespoons tomato paste, 4 pieces hot chili pepper (minced), 8 cups stock, 1 can liver spread, 2 red bell pepper, 1 cup grated cheese, 2 medium potato (cube)


Preparation before cooking is needed for goat meat unlike beef or pork. You need to boil the meat once with ginger and a little vinegar to take away the certain smell of meat. After boiling, take the meat and marinate in salt & pepper and garlic in a bowl for 2- 4 hours.

In a pan, sauté garlic, onion, and meat. Add tomato paste, stir. Add in hot chili pepper and stock. Bring to boil in a slow heat until tender. Add more cup of stock or water until it is cooked. Add the liver spread, bell peppers, pickles and grated cheese.


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