Life Begins at 30

I have been to Leiden a few times before but never really seen the city.  Last Saturday,  I was priviledged to have spent an afternoon exploring Leiden with two of my most favorite people in Holland.    To say that I am pretty impressed is an understatement.  I would actually consider moving here, if given the chance!

Leiden is a popular University town between Amsterdam and The Hague.   It has a very rich history, one that I am very eager to know and maybe delve into, during my idle hours (if I still had some left!).   In the 16th century, Leiden played an important role in both the printing and weaving industry.   During the “Eighty Years War”, Leiden sided with the Dutch in fighting against the Spanish rule.  This loyalty paved the way for the founding of Leiden University by  William I of Orange in 1575.  Leiden University is an insitution amongst educational institutions, not only for being the  oldest university  in the Netherlands, but also for educating some of the world’s greatest minds like René Descartes, Christiaan Huygens, Rembrandt van Rijn, and many others.

So much like the little Amsterdam that it is known for, Leiden is also a haven for cultural exchange.  The diversity can perhaps be attributed to the influx of international students the world over.   One might ask, what is so special about Leiden that would make you want to move there?  Believe me when I say I could not offer any reasons, only feelings of finding home in this quaint little university town.  One has to experience the “life” that I saw in order to appreciate it.  It is simplicity, vivacity and beauty all rolled into one.  Because it is inhabited mostly by students from all over the world, being in this town inspired me think, to relive my ideals, and to really embrace life’s simple joys.

I am not exactly sure if Kaldereta is a Filipino original, but for sure it is a classic dish that is never missing in most Filipino feasts. It is a dish that uses tender cuts of beef as its main ingredient, stewed with carrots, potatoes, peas and tomato sauce. In some parts of the Philippines, it comes with goat meat (kambing) instead of beef. I find kaldereta to be one of the easiest dishes to cook. The secret is to make the meat really tender without breaking off. Here’s to share my version of the Spanish-inspired Filipino dish called Kaldereta (Beef Stew).

Beef Kaldereta

Beef Kaldereta

Ingredients:
1 kilo beef, cut into cubes
2 squares beef buillon
4 pieces medium sized potatos, cubed
2 medium-sized carrot, cubed
1/2 cup Spanish Olives
1 large red bell pepper
3 pcs bay leaves
3 cups water
2 tbsp olive oil
1 tbsp butter
1 head medium-sized garlic, minced
1 head red onions, finely chopped
1 cup green peas (optional)
1/2 cup pineapple chunks (optional)
6 pcs hand crushed soda crackers (Skyflakes, Jacob’s)
1 cup red wine of 1 small bottle of beer or 1 cup cola
1 small can tomato paste
salt and pepper, to taste

Procedure:
Put olive oil in a pan and melt butter in it. Saute beef with garlic and onions, until the meat is golden brown. Season with salt and pepper. In a separate pot, mix water, red wine/beer, soy sauce, beef buillon, bay leaves, whole pepper. Add the sauteed beef and cook in slow fire for at least an hour or until beef is tender. If needed, add more water. Add carrots and potato to the pot and cook until tender. Take extra care that potatoes are not overcooked as it will affect the consistency of the sauce. Add peas, olives, red bell peppers, pineapple chunks. Stir in tomato paste and let it simmer for 2-3 minutes. Throw in the handcrushed soda crackers. Let it simmer for another 2 minutes.

If you fancy, you can also bake the meat for another 5 minutes and top it with grated cheese. I have done this a few times, but even without baking, kaldereta is something I will never pass up on.

Being an archipelago of 7,107 islands, it is no surprise that Filipinos coming from different regions have slightly different ways of preparing food. However diversified the cooking style maybe, it cannot be questioned that Filipinos all over the world have a common love for all things seasoned and marinated.

Among the variety of Filipino dishes, one that stands out as un-officially everyone’s favorite comfort food is Adobo. As opposed to its Spanish and Puerto Rican definition, adobo in the Philippines generally refers to a dish cooked using a preparation technique indigenous to the filipino cuisine.  This involves tenderizing meat with vinegar and cooking it under low fire with soy sauce, garlic, bay leaves and peppercorns in a pot. This is a cooking style that dates back to early ages when refrigeration was not yet an option. To most Filipino families who do not have access to a fridge, this is a way to preserve food from spoiling, as the vinegar helps to kill bacteria, thus extending the food’s shelf life.

Dried Pork Adobo with Rice

Silly though it sounds, there is no standard way of serving adobo – it could come as dry, spicy, soaked in soy sauce, crispy/fried, or in dry flakes… you name it! I have probably seen over a 100 ways of serving the dish, but one thing is for sure – you can never go wrong with an adobo!

Here’s to share the traditional “Dried Pork Adobo” recipe for some weekend indulgence.

Dried Pork Adobo

Ingredients:
500 grams Pork cubes, cut in 2in squares
1/2 cup Sukang Maasim (Vinegar)
1/4 cup Soy Sauce
6-10 pcs peppercorns
3 Bay Leaves
Salt and pepper to taste
4 cloves garlic, minced

Procedure:
1. Put together all ingredients in a pot and cook in low fire.
2. Let it simmer, while stirring occasionally.
3. Allow the meat to cook in its own fat, until the sauce drains out.
4. Increase the heat and stir the meat until it becaomes slightly dark brown but not burned.

Remove from heat and serve with steamed rice.

Enjoy!