Comments on: Kalitiran Stew a la Marketman – “The Shin-Shank Redemption”

By: susan

susan — Wed, 25 Feb 2009 11:29:59 +0000

yum! nakakagutom na pic ito!makapagluto nga nito!

By: academic foodie

academic foodie — Thu, 22 Mar 2007 11:11:17 +0000

All I can say is… excellent title for the post! Love the allusion!

By: kaye

kaye — Tue, 20 Mar 2007 18:39:26 +0000

yey!! the site is working A-ok na!! the posts appear all at the same time na.. no need to hold down and scroll the wheel of the mouse slowly to be able read the posts!! great job MM!!

By: Lani

Lani — Tue, 20 Mar 2007 12:33:57 +0000

I tried Connie Veneracion’s beef sarciado using kalitiran, super sarap talaga.

By: jo

jo — Tue, 20 Mar 2007 07:16:03 +0000

Well, I’ll be damned. Did I say you were good? Shoot, you’re a Rembrandt!

-Red
Shawshank Redemption

By: ShoppaHolique

ShoppaHolique — Tue, 20 Mar 2007 02:45:44 +0000

I love the title… shin-shank redemption hahaha

it looks yummy too… i love a rich stew with lots of those jelly stuff (are those tendons?)

By: lee

lee — Tue, 20 Mar 2007 01:12:57 +0000

Litid is typical pulutan fare, di bagay sa beer, mas bagay sa rice. haha

By: CecileJ

CecileJ — Tue, 20 Mar 2007 00:27:18 +0000

Same here. My Ma’s estofado using a whole kalitiran is tops! She slices it lang after it has cooked and cooled. Seved with fried potato n fried saba banana cubes. Mmmmm!!!

By: millet

millet — Tue, 20 Mar 2007 00:26:56 +0000

our favorite way of doing this is very similar to osso buco,up to simmering the beef in the red wine and broth mixture. when the meat is very tender, remove the meat, strain the broth, add some cream of mushroom soup (used to be campbell’s, but the local powdered version in foil packs is more flacorful now- dissolve in water if using this), bring back to the boil, whisk so it does not clump together. when sauce has thickened, put the beef back in, add some sliced mushrooms and heat through. add about a tablespoon of butter to finish the sauce. sarap!

By: peterb

peterb — Tue, 20 Mar 2007 00:10:34 +0000

Finally you’ve tried Kalitiran. I remember when that topic came up. I also use kalitiran a lot in stews, never tried it with a milanese type of sauce though. I’m sure it’s good!