Sunday 21 October 2012

Filipino Arroz Caldo Recipe (Chicken Rice Soup)


Filipino Arroz Caldo Recipe (Chicken Rice Soup)



Ingredients:

1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)

Cooking Instructions:

In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste. Serve hot in a bowl. Garnish on top with fried minced garlic and scallions.

Arroz Caldo Cooking Tip:

Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.

Roasted Chicken Recipe


Roasted Chicken Recipe

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:
2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt
Cooking Instructions:
Make sure the chicken is clean with no remaining small feathers and no insides.
Wash thoroughly and pat dry with a paper towel
Rub the whole chicken with cooking oil as well as the inside cavity.
Next apply salt all over, again, including the insides.
Fill the cavity with lemon grass
Pre-heat oven to 400 degrees Fahrenheit
Place the chicken on an oven rotisserie.
If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
Serve with mashed potatoes, rice or corn on the side.
Roasted Chicken Cooking Note:
If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Filipino Chicken Potato Salad Recipe


Filipino Chicken Potato Salad Recipe


Estimated cooking & preparation time: 1 hour

Chicken Potato Salad Ingredients:
1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)
Chicken Potato Salad Cooking Instructions:
In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
Refrigerate before serving.
Potato Salad Cooking Notes:
You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Thursday 18 October 2012

Sinangag | Fried Rice Recipe


Sinangag | Fried Rice Recipe


Estimated preparation & cooking time: 30 minutes

Fried Rice Ingredients:
5 to 6 cups of "cold" steamed rice
1 head garlic, crushed then minced
1 fried scrambled egg, chopped
1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
1/4 cup of cooked green peas and/or any chopped vegetables e.g. cabbage, carrots, celery, etc.
1/4 cup, cooking oil
Salt to taste
Sinangag Cooking Instructions:
On a big wok or frying pan, heat cooking oil
Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes
Add the scrambled egg, meat and vegetables
Season with salt, mix well
Serve on a big platter while hot
Top fried rice with the fried garlic
Fried Rice Cooking Tips:

You may add any or all or the following to fried rice:
2 tablespoons of sesame oil or peanut oil for flavour
chopped spring onions
Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Wednesday 17 October 2012

Pancit Canton Recipe


Pancit Canton Recipe


Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:
12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Pansit Canton Cooking Instructions:
In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot

Pancit Bihon Recipe


Pancit Bihon Recipe


Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:
1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced
Pancit Bihon Cooking Instructions:
Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Pansit Palabok Recipe



Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Filipino Spaghetti Recipe


Filipino Style Spaghetti Recipe


Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Spaghetti Cooking Instructions:
Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Optional: add hot sauce e.g. Tabasco for more spice if desired.
Serve with the cooked spaghetti noodles and grated cheese on top.

Pork / Chicken Adobo Recipe


Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes.

Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water
Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.
Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Fried Chicken Recipe


Fried Chicken Recipe


Estimated cooking time: 45 minutes

Fried Chicken Ingredients:
1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste
Fried Chicken Cooking Instructions:
In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.

Lumpia Shanghai

We call this one Lumpiang Shanghai. The one thing that separates this Lumpia among others is the filling. This Lumpia is mostly meat and it is a lot skinnier than the traditional one. This one is also very popular at most celebrations. Since we all tend to serve the best on the table during special occasions, it definitely makes the cut in that category. Even though this appetizer is easy to make, it is very time consuming wrapping it.


Ingredients:

1/2 Lb. Ground beef

1/2 Lb. Ground pork

1 Large head of garlic, peeled & *smashed finely

1/2 Cup *finely chopped green onion

1 Medium sized Onion, *finely diced

1 Large Carrot peeled and *diced finely

1 Teaspoon Ground black pepper

1 Teaspoon Salt

Cooking oil for deep frying (Corn oil preferably)

*Use an electric slicer. It will make this process so much quicker!

Note: Make sure that you put the proper amount of garlic. Otherwise, your Lumpia will taste like the one you buy in the store, bland and not as tasty!

Like it says above, mix all ingredients thoroughly, cover, and let cure in the fridge for one to three days. Or you may go ahead and wrap the Lumpia, then place it in a sealed container, and let it cured before freezing or cooking it. Do not skip the curing process. Curing the meat gives it enough time to fully blend all the ingredients.

Wrapping the Lumpia: Follow the instructions on the back of the Lumpia wrapper.