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.

Seafood Marinara

Seafood Marinara

1kg vine  tomatoes, chopped
280g tomato paste
1/3 cup of olive oil
6 cloves garlic, minced
1 red medium onion, chopped
4 leaves basil, chopped
1/2 tsp of dried oregano
1/2 cup white wine
1 red capsicum, finely chopped
3 cups shellfish or seafood stock
15 pcs large New Zealand mussels
2 cups prawns, shelled and deveined
3 pcs squid, sliced
1 whole fleshy fish (like grouper or snapper), filleted and sliced into 2 inch squares
2 pcs Spanish chorizo, chopped
sea salt
freshly ground black pepper
350g Angel hair pasta or Vermicelli pasta (the thinner the pasta the better)
parmesan cheese

Cooking Instructions:

1. Boil pasta for 4 minutes (half cook), run in cold water and drain.  Set aside.
2. In a pan, pan fry fish in 2 tbsp of olive oil for 1 minute each side, set aside.
3. In a the same pan add a dash of olive oil and saute garlic, onions, red capsicum and chorizo.  Cook until onions are translucent.
4. Add chopped tomatoes and cook for 5 minutes.
5. Add tomato paste, white wine, the remaining olive oil and seafood stock.  Bring to a boil then add the seafood mussels, simmer for 6 minutes or until mussels opened up.
6. Add squid, prawns, sea salt (according to your taste), basil, oregano, and a dash pepper.  Simmer for 2 minutes.
7. Pre heat oven at 180C.  Place pasta in a ovensafe deep dish, place fish on top and pour the sauce on top.  Bake for 20 minutes.
8. Remove from oven and top with freshly shaved parmesan cheese and freshly ground black pepper.

source : Ang Sarap

Chicken Afritada

Chicken Afritada

• 1 kilo chicken cut in serving portions
• 2 tbsp oil
• 4 cloves minced garlic
• 1 medium white onion
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 3 pcs bay leaves
• 1 large potato big dice
• 1 large carrots big dice
• 1 tbsp cornstarch dissolve in 1 cup water
• 1 pc bell pepper dice
• 1 pc chicken sausage (optional) 

Cooking Instructions:

1. Ina large saucepan, heat oil and saute garlic and onions then add in chicken and saute and brown for 10 minutes allowing all the chicken flavor to come out. season with salt and pepper.
2. Add in potato, carrots, tomato sauce and soy sauce then simmer for 5 minutes.
3. Add in chicken sausage, bay leaves and bell pepper and boil for 5 minutes.
4. Then pour in cornstarch mix and simmer for 2 minutes and remove from heat

Beef Mechado

Beef Mechado

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Recipe Cooking Procedure: 

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

- See more at: http://filipinofoodrecipes.org/beef-mechado-recipe#sthash.AtXSwJ0c.dpuf

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Cooking Instructions:

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

source: filipino food recipes

Pork Mechado

Pork Mechado

1/2 kilo pork ( marinate with 1/4 cup soy sauce and 2 tablespoons of lemon juice or calamnsi)
2 potatoes ( diced or cubed)
2 carrots ( diced or cubed)
1/2 cup tomato sauce
1 small size bell pepper (diced)
1 small onion
2 tablespoons soy sauce
4 cloves garlic
1/4 cup pork’s fat
1/2 cup water
salt and pepper to taste

Cooking Instructions:

1. In a pan put the pork’s fat, cook it until golden brown, when its golden brown, by using the oil from the pork’s fat we can now saute the garlic and the onion.
2. Saute garlic and onion, add the pork without the marinating sauce, saute for 2 minutes then cover and simmer for few minutes.
3. Add the soy sauce and tomato sauce, simmer for few minutes then add the water and bring to a boil.
4. Add the carrots and the potatoes, simmer for few minutes, check the taste then add salt and pepper if necessary.
5. Add the bell pepper and simmer for a minute then turn off the heat.
6. Serve it hot :-).

Beef Pochero

Beef Pochero

• 2 lbs chicken cut into pieces (thigh part)
• 1/2 piece cabbage, quartered
• bunch of bokchoy (pechay)
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tbsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 3 cups water
• 1 cup garbanzos

Cooking Instructions:

• Heat oil and fry the banana until color turns golden brown. Set aside when done.
• Sauté the garlic, onion, and tomato
• Add the Chicken and cook for 3-5 minutes
• Add the fish sauce, tomato sauce, and whole pepper corn and mix well
• Add the water and simmer until chicken is tender
• Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
• Add the cabbage and simmer for 5 minutes
• Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

Source: Lahat Sarap

Kalderetang Baka

Kalderetang Baka

• 500 gms Beef brisket & 500 gms beef with bones (bite size)
• 2 pcs potatoes (big diced)
• 1 pc carrots (big diced)
• 1 pc tomato
• 2 cloves garlic (crushed)
• 1 med onions (sliced)
• 1/2 cup tomato sauce
• 1/2 cup water
• 3 tbsp soy sauce
• salt & pepper to taste
• 100 gms chicken liver (mashed)
• 1/4 cup grated cheese
• 2 tbsp fish sauce(patis)
• chillies optional
• sky flakes(optional used to thickened sauce)
• a bunch of SMILE!!!!

Cooking Instructions:

• in a large sauce pan, place all ingredients except carrots & potatoes. bring to a boil using low heat for 45 minutes. (stiring every 5 minutes)
• when beef is half tender, pour in potatoes & carrots, chillies & flakes is your option.
• check if beef is ready, seasoned with salt & pepper then add cheese before serving

Afritadang Bangus

Afritadang Bangus

1 medium size bangus (about 1/2 k.), sliced into 1” thick
1 potato, sliced into 1/2” thick
3 bulb garlic, minced
1 small size onion, chopped finely
1 small size bell pepper, sliced
1 c. tomato sauce
2-3 tbsp. cornstarch
2-3 tbsp. patis
2 pc. bay leaf
salt and pepper
cooking oil

Cooking Instructions:

1. Fry sliced potato and bangus until colour turn to golden brown. Remove from frying pan, set aside. 
2. In a sauce pan sauté garlic and onion until fragrant
3. Add patis 1 c. of water, bay leaf and tomato sauce, stir cook for 3-5 minutes. 
4. Add in fried potatoes and bangus and cook for 2-3 minutes. 
5. Add bell pepper, season with salt and pepper, thicken sauce with cornstarch dissolve in 1/4 c. of water, cook for another 2-3 minutes. 
6. Serve hot.

source :overseas pinoy cooking

Pork and Chicken Afritada

Pork and Chicken Afritada


1 kilo pork belly or pork chop, cut into cut into serving pieces
1/2 kilo chicken tights, cut into serving pieces
1/2 head garlic, chopped
2 medium size onion, chopped
1 big canned crushed tomatoes
3 medium sized potatoes, quartered
1 medium size carrot, cut into wedges
2 large red bell pepper, cut into trips
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parley flakes
1 tsp. peppercorns
salt and pepper
1/2 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
cooking oil

Cooking Instructions:

1. In a bowl marinate pork and chicken with light dust of salt and pepper for 15 to 20 minutes before cooking. 
2. In a sauce pan fry the pork and chicken for 1 to 2 minutes or until colour turn to light brown each side in batches. Remove from pan and set aside. 
3. In same sauce pan sauté garlic and onion, add pork and chicken and stir fry for 2 to 3 minutes, 
4. Add patis canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. 
5. Pour in 6 to 8 cups of water add in the peppercorns, parsley flakes bay leaf and the mashed loaf bread, simmer for 15 to 20 minutes or until liquid is reduced to half. 
6. Add potatoes and carrots simmer for another 5 to 10 minutes or until pork and vegetables are cooked and tender. 
7. Add bell pepper, season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another 2 to 3 minutes. 
8. Serve hot with a lot of rice. 

source: overseas pinoy cooking

Kalderetang Kambing (Goat Kaldereta)

Kalderetang Kambing (Goat Kaldereta)

1 kg. of goats meat
1/2 bottle of green olives
1/2 can of green peas
2 cans of liver spread
1 can of tomato sauce
salt and pepper to taste
1/2 cup of bread crumbs
1 tbsp. of Worcestershire sauce
1 tbsp. of Tabasco sauce
2 tbsp. of olive oil
2 tbsp. of Achuete coloring
1 bay leaf
4 potatoes cut in cubes
1 carrot medium sized but in cubes
2 sweet red pepper
half tsp. of minced garlic

Cooking Instructions:
 
1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.
2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.
3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.
4. Add the remaining ingredients and serve after simmering for five minutes.
Can serve up to 10 persons.


source : pinoy food recipe

Pork Afritada

Pork Afritada

• 3/4 kg pork, chopped
• 1 big potato, cut into wedges
• 1 big carrot, cut into wedges
• 3 pieces dried bay leaves
• 2 cups tomato sauce
• 1 tsp ground black pepper
• 1 ½ cups beef or pork broth
• 1 cup bell pepper, diced
• 1 tsp garlic, minced
• 1 cup onion, chopped
• 2 tbsp cooking oil
• salt to taste

Cooking Instructions:

1. Heat the cooking oil in a pan and sauté the garlic and onions
2. Add the pork and sauté until the outer parts are cooked (approximately 5 minutes)
3. Add the bay leaves and tomato sauce then simmer for 5 minutes
4. Add the ground black pepper then pour-in the broth and simmer for 30 to 40 minutes (or until the meat is tender)
5. Put-in the potato and carrots then simmer for 5 to 7 minutes
6. Add the bell pepper and simmer for 3 another minutes
7. Season with salt
8. Serve hot. Share and enjoy!

Beef Mechado

Mechado

• 1.5 kl of Beef meat and bones
• 1/4 cup vinegar
• 2 pcs potatoes (big diced)
• 1 pc carrots (big diced)
• 1 pc capsicum (big diced)
• 4 pcs tomato quartered
• 2 cloves garlic (crushed)
• 1 med onions (sliced)
• 2 cups water
• 3 pcs bay leaf
• 3 tbsp soy sauce
• salt & pepper to taste
• 2 tbsp fish sauce(patis)
• chillies optional

Cooking Instructions:

1. in a large sauce pan, place all ingredients except carrots & potatoes. bring to a boil using low heat for 45 minutes. (stirring every 5 minutes)
2. when beef is half tender, pour in potatoes & carrots, chillies.

Pork Afritada With Pineapple

Pork Afritada With Pineapple

1 kilo pork, cubed
3 tbsp. cooking oil
4 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 1/2 cup tomato sauce
1 cup pineapple chunks
1 cup pineapple juice
5 medium potatoes, peeled and quartered
1 medium red bell pepper, seeds removed and sliced
1 medium green bell pepper, seeds removed and sliced
1 medium carrots, peeled and sliced
4-6 laurel leaves
1/2 cup water
2 tbsp. patis
salt
ground pepper

Cooking Instructions:

1. Wash pork cubes with running water and drain. Place in a bowl. Add half cup of pineapple juice. Marinade for about 20-30 minutes. Then, drain.
2. Heat oil in a pan overmedium heat. Saute garlic, about a minute. Then add the sliced onions. Saute, until soft and transluscent.
3. Add pork cubes, saute until light brown, about 5-6 minutes. Then add patis, allowing the meat absorb the patis. Add laurel leaves and ground pepper.
4. Now add one cup tomato sauce and half cup of water. Add Bring to a simmer. Lower the heat and let it simmer for 20-30 minutes or until pork is tender. Make sure to stir once in a while so as not to prevent the bottom from burning.
5. Then, add potatoes, carrots, red and green bell pepper. Add the remaining tomato juice and pineapple juice. Cook until potatoes and carrots are tender, about 5 minutes.
6. Season with salt. You may adjust flavor by adding few tablespoons of water. Bring to boil until sauce thickens.
7. A minute before removing from heat, add the pineapple chunks.
8. Serve your PORK AFRITADA WITH PINEAPPLES while hot with steaming white rice!

Callos

• 3/4 kg ox feet (veal shanks), cleaned
• 1 kg lbs ox tripe, cleaned
• 15 ounces chick peas (garbanzo beans)
• 8 ounces tomato sauce
• 2 pieces chorizo de bilbao, sliced
• 1/4 lb bacon, sliced crosswise in 1 inch length
• 1 large bell pepper, cut into thick strips
• 1 large onions, sliced
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon Ground black pepper
• 1 medium sized carrot, cubed
• 1 teaspoon whole peppercorn
• 4 cups water

Cooking Instructions:

1. Pour water in a casserole or cooking pot and bring to a boil.
2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.
3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
5. Heat a large wok or pan then pour-in the olive oil.
6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
7. Pour-in the tomato sauce then let boil.
8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
10. Put-in the chick peas and bell pepper then simmer for 10 minutes.
11. Serve hot. Share and enjoy!

Chicken Afritada

Chicken Afritada

• 1 kilo chicken, cut into serving pieces
• 2-3 pieces potatoes, peeled and quartered
• 1 large carrot, sliced
• 1 red onion, diced
• 1 head garlic, minced
• 1 cup green peas (canned or frozen)
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil

Cooking Instructions: 

1. Heat oil, in a cooking pot or wok.
2. Sauté garlic and onions.
3. Add chicken and slightly brown.
4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot, continue cooking for about 10 minutes or until the potatoes and carrots are cooked but not mushy.
6. Add the green peas, green and red bell peppers, simmer for an additional minute or two.
7. Season with salt and pepper to taste.
8. Serve this dish hot with steamed rice.

source :  kusina ni master