Monday, December 30, 2013

Pinatuyong Adobong Manok (Dried Chicken Adobo)


Pinatuyo in English means "to dry." This dish literally means dried chicken adobo. I learned that in some areas in the Visayas, this is how they cook their adobo. 

This is different from the two adobo recipes I featured before - chicken adobo with pigeon peas and chicken adobo with lemon grass. In this recipe, you cook the adobo until the liquid mixture dries up. This can also be done for pork and squid. I will feature these recipes soon.

Ingredients
  • 500 gms chicken, cut into serving pieces (retain the skin of the chicken)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • salt and pepper 
Preparation

1. In a pot, combine all the ingredients and cook over low to medium heat.

2. Cook until the liquid mixture dries up. 

3. Serve.

Friday, December 27, 2013

Buttered Spinach


Spinach is a versatile vegetable. It can be added in salad, soup or stew. It can also be cooked lightly and served as a main dish.

In this recipe, spinach is sauteed in garlic and butter. Just make sure not to overcook the spinach. Also, adjust the amount of butter according to taste. Enjoy!


Ingredients
  • 1 bunch spinach
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • salt and pepper
Preparation

1. In a skillet, heat butter over low heat and saute garlic.

2. When garlic is done, add spinach and cook for a few minutes.

3. Season with salt and pepper.

4. Serve.

Thursday, December 26, 2013

Ginisang Ubod (Sauteed Heart of Palm)


Ubod or heart of palm is the innermost core of certain palms. This vegetable is often bought to make lumpiang ubod, another Filipino dish. It can also be sauteed, stir-fried, made into salad and added in soup.

Since ubod has a bit of a bland taste, it is best to add ground chicken or pork when cooking this vegetable.





Ingredients
  • 2 cups ubod, sliced thinly
  • 1 cup carrots, sliced thinly
  • 1/4 cup ground pork
  • 3 cloves garlic, crushed
  • 1 small onion, sliced
  • 2 tsp vegetable oil
  • 1/2 cup water
  • fish sauce
  • salt and pepper
Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.

2. Add ground pork and cook until lightly browned. Add fish sauce and 
    water and simmer for 15 minutes.

4. Add ubod and carrots and cook until tender.

5. Serve.

Tuesday, December 24, 2013

Macaroni Salad

Every Christmas, it has been a tradition in our house to prepare macaroni salad for Noche Buena. Our macaroni salad consists of elbow macaroni, mayonnaise, chicken bits, cheddar cheese, pineapple tidbits, sweet pickle relish, onions, red pimiento and some seasoning. It is so easy to make since all you have to do is to prep all the ingredients and mix it in a bowl. Enjoy!

Ingredients
  • 500 gms macaroni noodles
  • 2 chicken breasts, boiled, salted and flaked
  • 1 medium onion, chopped
  • 1 can red pimiento
  • 1 can pineapple tidbits
  • 1/2 cup sweet pickle relish
  • 500 ml mayonnaise
  • 1/2 cup raisins
  • 2 cups cheddar cheese
  • salt and pepper
Preparation

1. Cook macaroni noodles according to package instructions. Set aside.

2. In a bowl, combine onion, red pimiento, pickle relish, flaked chicken breast,
    pineapple tidbits, mayonnaise and cheddar cheese.

3. Add macaroni noodles and mix well.

4. Sprinkle with salt and pepper.

5. Refrigerate before serving.

Monday, December 23, 2013

Fruit Salad

Fruit salad is a combination of various fruits with cream or syrup. It is often served as an appetizer, salad or dessert.

Here in the Philippines, it is a favorite dessert during special occasions like birthdays, weddings, Christmas and other celebrations. It is easy to prepare and delicious.

Most people buy the canned fruit cocktail and they just add other fruits such as shredded buko, apple, cantaloupe, kaong, nata de coco and others.


Ingredients
  • 2 cans fruit cocktail, drained
  • 1 can pineapple tidbits
  • 1 Nestle cream
  • 1/2 cup cheddar cheese
  • 1/2 cup raisins
  • sugar (optional)

Preparation

1. Mix all the ingredients in a bowl.

2. Refrigerate before serving.


Saturday, December 21, 2013

Chopsuey

Chopsuey means a combination of "different foods." It is a mix of vegetables with either chicken, pork, beef or shrimp. Some even add chicken liver, quail eggs, squid ball and even fish. 

In this recipe, chicken meat is sauteed with vegetables such as broccoli, snow peas, carrots and cabbage. A thickened sauce of soy sauce, cornstarch and water is added. This chopsuey dish is not only colorful to look at but healthy and nutritious as well. Enjoy!

 

Ingredients

  • 1 piece chicken breast, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 broccoli, cut into florets
  • 1 cup snow peas
  • 1/4 cabbage, sliced
  • 2 tsp vegetable oil
  • 1 cup water
  • 2 tsp cornstarch
  • 1/4 cup water to dissolve cornstarch
  • 2 tsp soy sauce
  • salt and pepper

 

Preparation

 

1. Dissolve cornstarch in 1/4 cup water. Set aside.

2. In a skillet, heat oil over medium heat and saute garlic and onion.

3. Stir in chicken and cook until lightly browned. Add soy sauce and
    water and simmer for 15 minutes.

4. Add carrots and broccoli. Cook until tender.

5. Add snow peas and cabbage.

6. Pour cornstarch mixture and simmer for 2 minutes.

7. Season with salt and pepper.

Friday, December 20, 2013

Humba


Now that Christmas is only a few days away, here is a humba dish which you can include in your Noche Buena. This recipe is adapted from Recipes of the Philippines by Enriqueta David-Perez. For those who are not aware, humba or umba is a popular pork dish in the Visayan region. In some areas in the Visayas, they caramelize the brown sugar and add the pork (no soy sauce added) while some add banana blossoms to their humba.

In this humba recipe, pork is mixed with soy sauce, brown sugar, vinegar, water, cooking oil, bay leaf, oregano and some seasoning. It is then cooked until the pork is tender. This dish is best served with plain rice or garlic fried rice (sinangag). Enjoy!    


Ingredients
  • 500 gms pork, cubed
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp cooking oil
  • 1/2 cup water
  • 1 tsp salt
  • 1/4 cup vinegar
  • 2 pcs bay leaf
  • 1/8 tsp oregano
  • salt and pepper 
Preparation

1. In a pot, mix all the ingredients and cook until pork is tender.

Monday, December 16, 2013

Chicken Adobo with Pigeon Peas


Pigeon pea or kadyos is a legume commonly found in the Ilocos region. The young pods of kadyos are known as 'pusi" in Ilocos and usually added in dinengdeng, pinakbet and other vegetable dishes.

When we were given a bunch of pigeon peas recently,  I added it in my chicken adobo. It turned out okay. Hope you like this recipe.

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 2 cups pigeon pea or kadyos
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1/4 tsp sugar (optional)
  • salt and pepper

Preparation

1. In a pot, combine chicken, soy sauce, vinegar, water, garlic, 
    salt and  pepper.

2. Cook over low heat for about 45 minutes.

3. Add pigeon peas and cook until tender.

4. Serve.

Java Rice


The first time I heard Java rice, I thought it was an Indonesian recipe. Later on, I learned that Java rice is a Filipino dish consisting of leftover rice and fried in annatto (atsuete) oil with garlic and onion. The yellow to yellow-orange color of rice comes from the atsuete oil when mixed with rice.

Java rice goes well with barbecued meat. They make a perfect combination. How do I make this recipe? All you need are the following: annatto (atsuete) seeds, leftover rice, garlic, onion and some seasoning. Hope you try it!


Ingredients
  • 2 tbsp annatto (atsuete) seeds
  • 4 cups leftover rice
  • 4 cloves garlic, crushed
  • 1 medium onion, minced
  • 2 tbsp vegetable oil
  • salt and pepper
Preparation

1. In a large pan, heat oil over medium heat and add the annatto (atsuete) seeds.
    Cook until the oil becomes rich yellow to orange color. Remove the seeds.

2. Saute garlic and onion.

3. Add rice and stir continuously to separate the grains.

4. Season with salt and pepper.

Sunday, December 15, 2013

Pork Sinigang 2 (Sinigang na Baboy)


Sinigang is an authentic Filipino sour soup. Meat, chicken, pork, beef, and shrimp can be used in this soup. A number of 'souring ingredients' can be used such as tamarind, calamansi, guava, kamias or green mango but the most popular is tamarind. Although, some use tamarind mix which can be bought in stores and supermarkets.

Sinigang na baboy or pork sinigang is cooked by sauteing garlic, onion and tomatoes. Pork and water are then added and boiled. Vegetables often used in  making sinigang are radish, okra, taro, kangkong, stringbeans and eggplant. Some even add finger chilies (siling haba) to provide contrast of sourness and saltiness.

Here is a version of mine of pork sinigang. The only difference with my previous pork sinigang recipe is that it has more vegetables (okra, eggplant, stringbeans and kangkong) but the taste is still the same. Hope you try out both versions.

Ingredients
  • 500 gms pork, cubed
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 sinigang mix
  • 1 bunch stringbeans, cut into 1 inch size
  • 1 bunch kangkong, sliced
  • 2 pcs eggplant, sliced diagonally
  • 5 pcs okra, sliced diagonally
  • 2 pcs finger chilies (siling haba)
  • 5 cups water
  • fish sauce/salt
  • 2 tsp vegetable oil
Preparation

1. In a large pot, heat oil and saute garlic, onion and tomatoes.

2. Add pork and cook until lightly browned. Stir in water and fish sauce. Bring to a boil.

3. Add sinigang mix, stringbeans, eggplant and okra. Simmer for a few minutes.

5. Add kangkong and chili pepper.

6. Remove from heat.

7. Serve hot.

Saturday, December 14, 2013

Pininyahang Manok (Pineapple Chicken)

Pineapple is a versatile tropical fruit. It can be used in food preparation in any form. Pineapple chunks are added in main dishes while crushed pineapple is used in ice cream, jam, sweets and many more. The juice of pineapple is served as a beverage.

I love adding pineapple chunks in my dishes because it gives a sweet taste. It is also healthy and nutritious. Pineapple offers a lot of health benefits. Among these are for strong bones, keep gums healthy, prevents macular degeneration, relieves arthritis, prevents cough and colds and many more.

This dish pineapple chicken or pininyahang manok is a delicious chicken dish. Its main ingredients are chicken, carrots, pineapple tidbits and coconut milk. Most recipes use evaporated milk but I use coconut milk since it is tastier and creamier. Hope you try this recipe!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 can pineapple tidbits
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 tomato, sliced
  • 1 small red bell pepper, quartered
  • 3/4 cup coconut milk
  • fish sauce
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. Heat oil over medium heat and saute garlic and onion.

2. Add chicken and cook until lightly browned. Stir in water and 
    fish sauce. Simmer for 30 minutes.

3. Add carrots and pineapple tidbits.

4. Add coconut milk and red bell pepper. Simmer for a few minutes.

5. Serve.

Garlic Fried Rice



Filipinos love to eat rice for breakfast. One of the most popular rice dish is garlic fried rice or sinangag. It is made by sauteing garlic and leftover rice in oil with some seasoning. It is often paired with dried fish like tuyo, daing and danggit. Other even pair it with eggs and hotdog.

Sinangag is a favorite of mine for breakfast together with eggs and hot chocolate. It is very filling especially when you have a busy day ahead. Enjoy♥!



Ingredients
  • 2 cups leftover rice
  • 6 cloves garlic, minced
  • 2 tbsp vegetable oil 
  • salt 

Preparation

1. Heat oil and saute garlic until golden brown.

2. Add leftover rice and stir continuously to separate the grains.

3. Season with salt.



Friday, December 13, 2013

Chicken Sopas (Chicken Macaroni Soup)

Sopas comes from the Spanish word, sopa which means soup. Chicken macaroni soup or chicken sopas is a delicious creamy soup. It consists of elbow macaroni, chicken breast, Vienna sausage, carrot, cabbage, milk, celery and some seasoning. There are several variations of this dish. Some add hotdog, ham or luncheon meat while others add other vegetables such as green beans, asparagus and others. Am sure all of these are delicious. It is an ideal dish for breakfast or merienda.

Personally, I love to prepare this dish during rainy days. What I love about this dish is that it has meat, vegetables, milk and macaroni in it. A very comforting dish on a rainy day. Try it!  

Ingredients
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 pcs chicken breast, sliced thinly
  • 1 cup elbow macaroni
  • 3/4 cup Vienna sausage, diced
  • 1 cup carrots, diced
  • 1 cup cabbage, sliced thinly
  • 3/4 cup evaporated milk
  • 5 cups water
  • 1/2 cup celery 
  • fish sauce
  • salt and pepper

Preparation

1. In a large pan, heat butter over medium heat and saute garlic and onion.

2. Add chicken breast, fish sauce and water. Bring to a boil.

3. Add carrots and cabbage.

4. Add evaporated milk, Vienna sausage and celery.

5. Season with additional salt and pepper if needed.

6. Serve.

Thursday, December 12, 2013

Bangus in Soy Sauce


Bangus or milkfish can be cooked in a variety of ways. It can be grilled, steamed, dried, stewed, stuffed, and made into kilawin to name a few.

Another way to cook bangus is to fry it and add onion, soy sauce and calamansi juice. If calamansi is not available, you can add lemon juice. This recipe is easy and delicious. Enjoy!




Ingredients
  • 1 medium sized bangus, cut into 4 pieces
  • 1 medium onion, sliced
  • 3 tbsp soy sauce
  • 2 tbsp calamansi juice
  • vegetable oil
Preparation

1. Clean the bangus well. Rub salt and set aside.

2. In a skillet, heat oil over medium heat and fry the bangus.
    Set aside.

3. In the same pan, saute onion and add soy sauce and calamansi juice.

4. Pour over the fried bangus.

Fried Honey Chicken


This chicken recipe  is a bit sweet. I often prepare this dish when friends come over to the house. I usually fry it but when I have time, I grill it. Grilled or fried, chicken tastes delicious.

Here are some tips for this chicken recipe. It is better to marinate chicken in soy-honey sauce overnight. This way, the soy-honey sauce will be absorbed better. Also adjust the amount of honey according to taste. Enjoy!




Ingredients
  • 500 gms chicken thighs or wings
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 2 tbsp honey
  • vegetable oil for frying
  • salt and pepper

Preparation

1. In a bowl, combine garlic, soy sauce, vinegar, honey, salt and pepper.

2. Marinate chicken thighs or wings into the mixture for 1 hour.

3. In a frying pan, heat oil over low heat and fry the chicken thighs or wings.

4. Serve.

Wednesday, December 11, 2013

Spinach Cracklings

Looking for an appetizer for your upcoming party? Why not try this spinach crackling recipe? This would make a delicious side dish/appetizer. It is easy to make and requires less effort.

Just make sure to thoroughly wash and dry the spinach leaves before dipping it in the batter and drain off excess oil in paper towel.

Ingredients
  • 1 bunch spinach
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • salt and pepper
  • vegetable oil for deep frying
Dipping sauce
  • 1/4 cup vinegar
  • 2 cloves garlic, minced
  • 1 small onion, chopped

Preparation

1. Separate spinach leaves from the stems. Wash thoroughly and set aside.

2. Mix flour, cornstarch, egg, salt and pepper in a bowl.

3. In a sauce pan, heat oil (about 2 inches deep) over medium heat.

4. Dip spinach leaves one at a time in batter and deep fry.  

4. Serve with dipping sauce.

Ensaladang Mangga

Whenever our 15 year-old mango tree bears fruit, we are able to harvest more than 5 kaings. This becomes a "problem" for me since I have to think of ways to utilize all the green mangoes. Aside from giving it away to friends and neighbors, turning it into green mango smoothie, using it as an ingredient in sinigang and pickling it, we also make ensaladang mangga.

Ensaladang mangga recipe is an easy-to-prepare salad. All you have to do is chop all of the ingredients and mix it in a bowl. You can either add shrimp paste or salt to the green mango mixture. This goes well with grilled and fried foods.

Ingredients
  • 2 green mangoes, cubed
  • 2 tomatoes, chopped
  • 1 small onion, chopped
  • shrimp paste or bagoong

Preparation

1. In a bowl, mix all the ingredients. 

2. Chill and serve.

Sunday, December 8, 2013

Eggplant Salad

I recently harvested some eggplant from our mini garden in our backyard. Aside from eggplant, I also grow other vegetables such as okra, finger chilies and pechay. I plan to add other leafy vegetables such as napa cabbage and lettuce.

Going back to the eggplant I havested, I decided to make it into eggplant salad. This eggplant salad is easy to prepare. All you have to do is grill the eggplant and add the mixture consisting of vinegar, garlic, onion, tomatoes, salt and pepper. You can also add a pinch of sugar if you want it to have a sweet taste. Enjoy!

Ingredients
  • 2 eggplant (grilled and peeled)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tomatoes, sliced
  • 1/4 cup vinegar
  • salt and pepper
  • sugar (optional)
Preparation

1. Grill eggplant over charcoal or stove top. When slightly charred, peel off the skin,
    mash and put on a platter.

2. Add garlic, onion, tomatoes and vinegar.

3. Season with salt and pepper.

Saturday, December 7, 2013

Chicken Curry

According to Wikipedia, "chicken curry is a common delicacy in South Asia, Southeast Asia as well as in the Carribean." There are a lot of variations in making chicken curry. Ginger is usually the main flavoring ingredient but in other countries, they add a variety of spices such as turmeric, cardamon, cinnamon, coriander and a whole lot more.

Here in the Philippines, aside from ginger, curry powder is added to enhance the flavor of the dish.This chicken curry recipe is easy to make and has a nice flavor and aroma. Hope you try it!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 potatoes, cubed
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can coconut milk
  • 1 thumb ginger, sliced
  • 1 tsp curry powder
  • salt/fish sauce
  • 1 cup water
  • 2 tsp vegetable oil
Preparation

1. In a large pan, heat oil over medium heat and saute garlic, onion, ginger
    and red bell pepper.

2. Add chicken and cook until lightly browned. Stir in fish sauce and water 
    and simmer for 20 minutes.

3. Add coconut milk, curry powder and potatoes and simmer for 5 minutes.

4. Serve.

Thursday, December 5, 2013

Pork Giniling

My favorite pork dish is pork giniling. I love the combination of ground pork with carrots, potatoes, raisins and tomato sauce. It is also easy to prepare.

This dish is quite similar to menudo especially the ingredients added. The only difference is the kind of meat used.  Menudo uses diced pork while pork giniling uses giniling or ground pork.

In the Philippines, this is a popular dish because it is delicious and colorful. It is often sold in carinderia, restaurants or simply cooked at home.

Ingredients
  • 250 gms ground pork
  • 3 potatoes, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can tomato sauce
  • 1 cup raisins
  • 2 tsp vegetable oil
  • 1 cup water
  • salt/fish sauce
  • 1/4 tsp sugar

Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.

2. Stir in ground pork and cook until lightly browned. Add fish sauce
    and water and simmer for about 20 minutes.

3. Add tomato sauce and sugar and simmer for a few minutes.

4. Add carrots, potatoes and raisins and cook until tender.

5. Season with salt and pepper.

Wednesday, December 4, 2013

Snow Pea and Carrot Stir-Fry


Snow peas and carrots are two of my favorite vegetables. Whenever I go to the local market or supermarket, I make sure to buy these. 

Whenever I cook this dish, I usually add chicken or pork and stir-fry it. I also add sesame oil to give it an Asian flavor.

Although this dish is simple, it is a healthy treat for your family and friends because it is loaded with vitamins and minerals. Carrots and snow peas are good sources of vitamins A and C. Both vegetables are also rich in fiber.

Ingredients
  • 250 gms snow peas
  • 1 medium carrot, sliced 
  • 1/4 cup ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tsp vegetable oil
  • 1/2 tsp sesame oil
  • 1/4 tsp sugar
  • salt and pepper

Preparation

1. In a skillet, heat oil over medium heat and stir in garlic and onion.

2. Add ground pork and cook until lightly browned.

3. Add carrots and snow peas and cook until crisp and tender.

4. Combine sesame oil and sugar.

5. Season with salt and pepper. 

Monday, December 2, 2013

Sinigang na Manok (Chicken Sinigang)



Sinigang is an authentic Filipino dish. The basic ingredient of sinigang can either be chicken, pork, fish, beef or shrimp with a lot of vegetables. The 'souring ingredients' often used are either tamarind, calamansi, kamias or guava. Although, fresh tamarind or tamarind mix is the most popular 'souring ingredient.'

For this recipe, I used chicken, tamarind mix and vegetables such as radish, stringbeans (sitaw), kangkong and finger chilies (siling haba). Other vegetables such as okra, eggplant and pechay can also be added. Enjoy!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tomatoes, quartered
  • 1 tamarind soup mix
  • 1 bunch stringbeans
  • 1 large radish, sliced diagonally
  • 1 bunch kangkong
  • 2 finger chilies (siling haba)
  • 5 cups water
  • 2 tsp vegetable oil
  • salt/fish sauce

Preparation

1. In a pot, heat oil over medium heat and saute garlic, onion
    and tomatoes.

2. Stir in chicken and cook until lightly browned.

3. Add water, tamarind soup mix and season with salt/fish sauce.
    Simmer for about 30 minutes.

4. Add radish and stringbeans and cook until tender.

5. Add kangkong and finger chilies.

6. Serve hot.

Sunday, December 1, 2013

Broccoli and Baby Corn Stir-Fry


Broccoli and baby corn are two vegetables which are packed with nutrients. Broccoli is a rich source of vitamin C, folic acid and reduces blood cholesterol while baby corn is high in folate and other nutrients. Aside from its nutritional benefits, this dish is easy to make and tasty as well.

To make this dish, just saute garlic, onion and ginger and add the marinated chicken breast, broccoli and baby corn. Enjoy!   




Ingredients
  • 1 broccoli, cut into florets
  • 8 pcs baby corn, sliced diagonally
  • 1 cup chicken breast, diced
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp vegetable oil
  • 1 tsp fresh ginger, minced
  • 1/8 tsp sugar
  • salt and pepper 

Preparation

1. Marinate chicken breast in soy sauce, sesame oil and sugar. Set aside.

2. In a skillet, heat oil over medium heat and stir in garlic, onion and ginger.

3. Add marinated chicken breast and cook until golden brown.

4. Add broccoli florets and baby corn. Cook until crisp and tender.

5. Season with salt and pepper.