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Celebration, Pinoy Style

Adolfo Reyes demonstrates cooking of Filipino recipe in the kitchen of 
The Vineyard (tel. 02-2834-5026).

Adolfo Reyes demonstrates cooking of Filipino recipe in the kitchen of The Vineyard (tel. 02-2834-5026).



Celebrating Christmas, truly Pinoy style, has to be with Filipino food, prepared faithful in cooking and taste to the recipes from home. Fortunately Mama Sita, through instant mixes right out of the Filipino stores like Bing Go's and Elite near the St. Christopher's Church in Taipei, is there to offer a lending hand to the "kababayans" in Taiwan.
Teresita Reyes-Reyes, the eldest daughter of Engracia Cruz-Reyes, started out by cooking for the family. She naturally learned from her own mother.
While traveling in the United States, Mama Sita - that was how she later came to be called by all - saw how Filipinos too busy to sit down and learn to do things right cooked classic Pinoy recipes by substituting ingredients and seasonings with embarrassing results.
And so she decided to experiment and develop her formula for an instant mix to get all these Pinoys abroad to cook sinigang, for example, right. Her fourth daughter, Clarita Reyes Lapus, followed up her efforts by venturing into the marketing of instant sinigang with help from her husband, Dr. Bartolome Cruz. Such was the beginning of Mama Sita's Sauces & Mixes.
Adolfo Reyes, the third of 11 children born to Mama Sita, came visiting in Taipei not too long ago. While here, he demonstrated that he could cook seven dishes, using Mama Sita's Sauces & Mixes, in just two hours. He, in fact, claimed that his most impressive record was cooking a sumptuous buffet for 200 persons a day at the Furama Hotel in Singapore during a Filipino food promotion there years ago.
For the "salu-salo" at The Vineyard owned and managed by Sonny and Caroline See in Tienmu, he used the recipes for beef caldereta, chicken barbecue, pork barbecue, menudo, pork tocino, pork sparerib barbecue, and chicken pork afritada, all right out of Mama Sita's Cookbook.
Chicken Afritada (Chicken Stewed with Potatoes and Bell Peppers)
Makes 3 to 4 servings.
2 tbsps. - cooking oil
1/2 kg. (1 lb.) - chicken, cut into serving pieces
1 pouch (30 g. or 1 oz.) - Mama Sita's Menudo/Afritada Mix, dissolved in
1 cup (250 ml.) - water
1 cup (190 g. or 7 oz.) - potatoes, cubed, fried
2 pieces (60 g. or 2 oz.) - red and green bell pepper, cut into strips
1/2 cup - green peas (optional)
1. Stir fry chicken until golden brown.
2. Pour dissolved Mama Sita's Menudo/Afritada Mix and simmer until tender. Add hot water if necessary.
3. Add fried potatoes, bell pepper and green peas.
4. Simmer for 2 minutes.
The classic favorite recipe makes about 20 sticks.
6 cups (1 kg. or 2.2 lbs.) - kasim or pork shoulder, cut into 2 inches by one inch by 1/4 inch strips (sirloin steak, lamb, shrimp, scallops, calamari or fish fillet may also be used
1/2 cup (125 ml. or 4 1/4 fl. oz.) - Mama Sita's Barbecue Marinade
Cooking oil for basting.
1. In a bowl, combine pieces of meat and Mama Sita's Barbecue Marinade.
2. Marinate for at least three hours. If using shrimps, scallops, calamari or fish fillet, marinate for just 10 minutes. When ready to grill, skew meat with bamboo sticks.
3. Grill over light charcoal for about 2-3 minutes on each side or to desired doneness.
4. Brush occasionally with the marinade mixed with cooking oil.
Caldereta (Spicy Stew)
Makes 10 servings.
2 tbsp (30 ml. or 1 fl. oz.) - cooking oil
1 cup (200 g. or 7 oz.) - potatoes, cubed
6 cups (1 kg. or 2.2 lbs.) - punta y pecho (beef brisket), cut into serving pieces
1 cup (250 ml. or 8 1/2 fl. oz.) - water
1 pouch (50 kg. or 1 3/4 oz.) - Mama Sita's Caldereta (Spicy Sauce) Mix
1 pc. (50 g. or 1 3/4 oz.) - red bell pepper, cut into strips
1/2 cup (75 g. or 2 2/3 oz.) - green peas
1. Fry potatoes in cooking oil.
2. Fry beef until slightly brown on both sides. Add water, boil and simmer until tender.
3. Add Mama Sita's Caldereta (Spicy Stew) Mix, fried potatoes, and red bell pepper. Cook until the vegetables are tender. Stir once in a while.
4. Just before removing from heat, add the green peas.
Note that chicken can be used instead of beef.
Makes 5 servings.
1 pouch Mama Sita's Menudo/Afritada Mix
1 cup water
1 cup potatoes, diced
2 tbsps. cooking oil
350 g. diced pork
150 g. diced pork liver
2 pcs. bell pepper, diced
1/2 cup garbanzos, cooked
1/2 cup raisins
1. In a bowl, dissolve Mama Sita's Menudo/Afritada Mix in water. Set aside.
2. Fry potatoes in oil and set aside. In the same pan, stir fry meat until golden brown.
3. Pour in dissolved mix. Cover and simmer until meat is tender. Add hot water if necessary.
4. Add fried potatoes, then the rest of the ingredients. Simmer for two minutes.
Tocino (Sweet Pork)
Makes 4 servings.
500 g. (1/2 kg. or 1.1 lb.) - kasim or pork shoulder
1 pouch (75 g. or 2.6 oz.) - Mama Sita's Marinating (Tocino) Mix
1. Slice meat 1/4 inch thick.
2. Sprinkle Mama Sita's Marinating (Tocino) Mix evenly over meat and knead until juice of meat comes out.
3. When ready to cook, preheat a charcoal or gas-fired grill.
4. Broil meat one side at a time or cook with 1/2 - 3/4 cup water in wok. Simmer until the water dries up and fry in its own fat.

Updated : 2021-07-24 19:16 GMT+08:00