Chicken Paella

Chicken Paella

Ingredients:

* 1 kilo chicken (cut into small pc)
* 1/4 kilo chicken giblets & liver
* 2 cans tomato sauce
* 2 large onions chopped
* 1/2 head garlic, minced
* 1 pc. bay leaf (laurel)
* 2 bell peppers, red & green (strips)
* 1/2 kilo tahong (cooked in shell)
* 3-4 crabs (cooked, quartered)
* 1 cup sweet green peas
* 2 chorizo de bilbao (sliced diagonally, 1/4′ thick)
* 1 tsp. pimenton powder
* salt to taste
* 1 hard-cooked egg (garnishing)
* 3 cups rice
* 4-5 cups water

Cooking Instructions

1). Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown.

2). Pour in tomato sauce. Add bay leaf and salt. Cover. Cook until almost done.

3). Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.

4). In a big wok or KAWALI, saute’ remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.

5). When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.

6). Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Serve hot and enjoy.

Note: Image may vary with the end result of this recipe.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Filipino Style Spaghetti

Filipino Style Spaghetti  

(serves 3 – 4)

• half a bulb of garlic, minced
• 1 medium-sized white onion, sliced
• 175 grams pasta noodles, cooked according to package instructions
• 1/4 cup salty, starchy water used to cook the pasta
• 250 grams tomato sauce
• 142 grams vienna sausage (I use Libby’s), drained and sliced
• 411 grams canned diced tomatoes, with the liquid reserved.
• 5 – 7 pieces sweet longganisa, sliced into bite sized pieces.
• 3 – 5 tablespoons coconut sugar (or use brown sugar)
• dried thyme, salt and pepper to taste

Cooking Instructions: 

1. In a pan, heat oil over medium heat. Add the garlic and onions and saute until onions start to sweat and garlic is fragrant.
2. Add the longganisa and cook until the fat renders and it is starting to brown.
3. Add the diced tomatoes together with the liquid. Add the tomato sauce and simmer until the sauce has reduced and has thickened. Add the vienna sausage.
4. Mix in the sugar, season with salt, pepper and thyme.
5. When the sauce has reduced, add the starchy water and raise the heat to high. Add in the pasta and mix well. Serve immediately and top with grated cheese (optional)

source :  the Hungry Giant

Pancit Palabok

Pancit Palabok 

(serves 6 – 8)

Some miki noodles have been pre-salted already, so exercise caution when seasoning the sauce, tasting as you go along.
2 500-gram packs miki (egg noodles; the ones that I used were bundled but already soft and ready to use, with a shelf-life of only 3 days)
Sauce:

• At least 8 – 10 medium-sized prawns, head and shell intact, but with barbs (the rostrum) and whiskers snipped
• 3 – 4 cups water to cook the prawns
• 1 30-gram pack annatto/atsuete seeds
• ¼ cup vegetable oil

Seasoning:

• 2 tablespoons patis/fish sauce, or more to taste
• Salt and pepper
• 2 pork broth cubes, or more to taste
• Cornstarch slurry: 6 – 8 tablespoons cornstarch dissolved in 1 cup warm water

Toppings:

• ¼ kilo pork belly, sliced into small cubes
• Pork chicharon, crumbled
• Spring onions, cleaned and sliced thinly
• Napa cabbage/Chinese pechay, cleaned and sliced into strips
• 5 – 8 hard-boiled eggs, sliced in half

 

Cooking Instructions: 

1. Over medium heat, boil prawns in a pot with the water. When thoroughly orange all over, turn off the heat.
2. Using a slotted spoon, remove the prawns and place in a bowl. Allow to cool. Reserve the water for use later.
3. Meanwhile, in a pan, add the pork with enough water to cover the bottom of the pan. Cook over medium heat. Season with salt and pepper. Allow the water to evaporate and the pork’s fat to render. Sauté the pork in its own fat until lightly toasted.
4. Peel the prawns and remove the heads. Place all the prawn heads in a mortar and using the pestle (the heavy bat shaped object), pound the prawn heads until juices have been released and the mixture looks “pulpy”.
5. Place everything in the pot of water that was used to boil the prawns and mix everything together.
6. In a small pot, make the atsuete oil by heating the vegetable oil over medium heat and adding the atsuete seeds. Toast until fragrant and the oil takes on a shade of dark orange.
7. Add the oil to the shrimp water, together with the seeds. Mix everything together and let the color bleed into the soup, leave for 3 – 5 minutes. You will want a slightly dark yellow-orange colored liquid.
8. Run the mixture through a sieve and into a slightly larger pot.  Heat the pot over medium heat. Add around 1 – 2 more cups water. Season with salt and pepper. Add the broth cubes and the fish sauce, starting with 2 cubes and 2 tablespoons, respectively. Add more if desired.
9. When it starts to simmer, add the cornstarch slurry. Allow to boil, stirring frequently. Adjust taste and consistency to your liking. I personally want a liquid that’s thick and gravy-like, which may need more of the slurry, or not – it’s your call.
10. Place the miki noodles in a bowl of hot water to wash and soften it. Drain.
11. Put everything together: In a plate, place a generous mound of noodles. Ladle an equally generous amount of sauce. Add the toppings (toasted pork belly, sliced spring onions and Napa cabbage, shrimps, hard-boiled egg) and sprinkle with the crumbled chicharon. Serve with calamansi on the side. Enjoy!

source :  the Hungry Giant

Beringhe/Bringhe

Beringhe/Bringhe 

• ¾ kg chicken leg and thighs, sliced into serving pieces
• ¾ kg pork belly or shoulder, cut into cubes
• 150 g chicken liver and/or gizzard
• 1 cup regular rice
• 1 cup sticky rice (malagkit)
• 2 tablespoons Star margarine
• 1 large onion, diced
• 1 whole head garlic, chopped
• 2 teaspoons turmeric powder
• 2 tablespoons patis, or more, to taste
• 2 cups water
• 1 cup coconut milk (I used a 200 ml tetra pack; go ahead and use the fresh kind if you can)
• 1 cup green peas
• 1 carrot, sliced into strips
• 1 red bell pepper, sliced into small squares
• 1 green bell pepper, sliced into small squares
• 8 pieces Vienna sausage, sliced into halves diagonally (I used Libby’s)
• 2 eggs, hard-boiled
• 1½ c raisins, for garnish (optional; I didn’t like adding raisins so I didn’t use this)

 

Cooking Instructions: 

1. In a large pan, add the chicken and pork and enough water to cover the bottom of the pan. Generously season with salt and pepper. Bring to a boil and allow the water to evaporate and the meat to cook. Allow for the fat the render and stir to lightly toast the meat. Do not allow to brown. Remove from heat and set aside.
2. Combine regular rice and sticky rice and wash three times under running water. Set aside.
3. Heat the Star margarine in a wide casserole, large pot or a paellera.
4. Sauté onion until wilted. Add garlic and sauté until golden brown.
5. Add turmeric and patis and stir in the chicken liver or gizzard. Add the pork and chicken. Cover and simmer for a minute.
6. Add water and coconut milk and bring to a boil. Let boil around one minute, then add the two kinds of rice, distributing evenly around the pan. You may want to give the pan/pot a few through stirs. Lower the heat to medium-low and simmer until rice is fully cooked and has almost absorbed all the liquid, around 15-20 minutes.
7. When the rice is cooked through but there is still some liquid on the surface, add peas, carrots, bell peppers and Vienna sausage. Stir lightly to incorporate and cover for 3 – 5 more minutes, cooking over low heat.
8. Garnish with sliced hard-boiled eggs and raisins, if desired. Serve warm. Enjoy!

source :  the Hungry Giant

Siopao Pork Asado

Siopao Pork Asado

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 - 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

Source: Lahat Sarap

Tinapa, Tomato and Truffle Linguine

Tinapa, Tomato and Truffle Linguine
serves 2

• 80 – 90 grams linguine
• 1 piece smoked fish/tinapa, flaked
• 1 cup shiitake mushrooms, sliced
• ½ cup button mushrooms, sliced
• ¼ cup sundried tomatoes (sold in a jar with oil)
• 2 tablespoons of oil from the bottled sundried tomatoes
• 1 teaspoon pesto
• half a garlic bulb, peeled and minced
• 1 red onion, peeled and sliced
• olive oil, as needed

 

Cooking Instructions:

1. In a medium sized pot, boil pasta in salty water according to package instructions, reserve around 1/8 cup of the starchy water.
2. In the same pot, add enough olive oil to lightly coat the bottom of the pot. 
3. Add the oil from the tomatoes. 
4. When it’s hot enough, add the garlic and onions and saute until fragrant. 
5. Add the tinapa, tomatoes and pesto. 
6. Season according to taste. 
7. Mix well and add the mushrooms. 
8. Cook until the mushrooms are tender. 
9. Add the pasta water and the pasta. 
10. Mix everything together and transfer to a plate. 
11. Drizzle with parmesan cheese and truffle oil.

source :  the Hungry Giant

Pancit Palabok

Pancit Palabok


Sauce:
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper

Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Watch the cooking video:Cooking Instructions:
 
Soak the rice noodles in water for about 15 minutes. Drain and set aside.
Cook the sauce by heating a saucepan. Pour-in the cooking oil.
When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
Add the shrimp cube and stir and simmer for 3 minutes
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
Meanwhile, boil enough water in a pot.
Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
Remove the strainer from the pot and drain the liquid from the noodles.
Place the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slice of lemon or calamansi. Share and enjoy!

Pancit Molo

Pancit Molo

1/2 g chicken

1/2 g shrimp

400 g of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic

1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Cooking Instructions:

1.  Sauté garlic, onions, shredded chicken or pork and shrimp in cooking oil

2. Put water until it becomes broth and the shrimp, pork and chicken are already cooked

3. Let it boil for 20-30 minutes under moderate fire

4. Mix the ingredients well

5. Put seasoning and salt (to taste)

6. Put the wrapped Pancit Molo balls and cover the casserole and let it simmer for 10

to 15minutes until the Pancit Molo balls are tender and cooked

7. Put black pepper and onion leaves for garnish