Category Archives: Filipino Recipes

Hainanese Chicken Rice (Singapore variation)

A Singaporean describes it this way: Part of the whole ritual in eating this dish is smothering your cream-coloured chicken fat laced rice with ribbons of sweet dark soy sauce, chilli sauce and pounded ginger and to mix it all together, matching flavour for flavour.

hainanese-chicken-rice
Hainanese Chicken Rice is one of the primary specialties of Singapore and is often considered the country’s national dish. Filipinos love it for its flavorful, uncomplicated taste. Every time I am in Singapore, I always order Hainanese Chicken Rice. Mixing the chicken meat with the dip with the rice was just so heavenly. It must be the ginger and garlic flavors that brings out the flavors.

hainanese-chicken-rice1
Let me share this simple recipe which I am sure you will enjoy cooking. It is simple.

Ingredients:


For chicken:

12 cups water

4 fresh ginger, peeled and sliced

1 teaspoon salt

3 cloves garlic, peeled

1 whole chicken

2 tablespoons sesame oil

2 teaspoons soy sauce

For rice:

2-3 cups Jasmine rice

Vegetable oil

3 cloves garlic, minced

1 fresh ginger, peeled and sliced

6 cups reserved stock from boiling chicken

2 tablespoons sesame oil

1/2 teaspoon salt

2 tomatoes, sliced

2 cucumbers, sliced

Procedure:

For chicken:
1. Bring 12 cups of water with ginger, salt and garlic to a boil in a large pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside when cooked and tender.
6. Remember to reserve the chicken stock for the rice.
7. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
8. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.

For rice:
1. Wash rice thoroughly and drain.
2. Heat vegetable oil in a pot and fry garlic and ginger until golden brown.
3.Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock and adding sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Finally, cover the pot tightly and reduce the temperature until the rice is cooked.
6. Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.
7. Add chili sauce or other spices to taste.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information.

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Beef Morcon

beef-morcon

Morcon involves a lot of labor of love that it is usually prepared for family gatherings, special occasions like noche buena, New Year festivities or even Christening. Filipino Morcon is actually “stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal.” Looks complicated, right? I added a video demo below the instructions so you can have an overview before cooking. It is best to prepare all the ingredients a day before so that on the actual day of cooking, all you do is mix the ingredients.

Ingredients

for the beef roll filling

1 kilo beef flank, (have the butcher slice 1/4 inch and divided evenly into 3 square slices)
Kalamansi and 2 tablespoons soy sauce to marinate the beef

5 pieces of sausage (substitute with chorizo de bilbao)
1/4 kilo of minced beef liver (leave some for the sauce)
200 grams bacon
3 hard boiled eggs, sliced
2 sweet pickles, cut into half, diagonally
1 medium carrot, sliced lengthwise in 4 slices
100 grams queso de bola (or cheddar cheese) in strips
Thread for tying
flour for dredging rolled beef

For the casserole/sauce:

olive oil for frying
bacon fat for added flavor
3 cloves of garlic
1 onion chopped
2 cups of tomato sauce
1 cup of water
1/2 cup grated cheddar or 1/4 cup queso de bola cheese
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 teaspoon soy sauce
parsely and olives for decoration

Procedure

If you have no idea how morcon is prepared, see the embedded video below.

1. Prepare the 3 beef slices in your working area at the kitchen .You can flatten by hitting it gently with the aid of a rolling pin.

2. Marinate the beef slices with kalamansi juice and soy sauce overnight. Prepare the rest of the ingredients so it is easy to cook the next day.

3. Lay out filling on the sliced beef: cheese strips, sliced eggs, bacon, carrot, pickles, sausage and some of the ground liver (leave some for the sauce). Arrange evenly.

4. Gently roll the beef making sure all fillings are intact.

5. Tie with a string (see video demo below) Set aside.

6. In a casserole, saute garlic and onions using bacon fat for added flavor.

7. Lightly dredge the rolled beef with flour.

8. Fry the rolled beef until brown in all sides. Remove when done and Transfer to a bigger casserole where you are going to simmer the beef with sauce.

9. When rolled beef are in casserole, add tomato sauce, remaining liver, grated cheese, water, pepper, soy sauce and bay leaf. (If you use chorizo bilbao and queso de bola, the sauce may tend to be salty so adjust )

10. Braise over low heat until the beef becomes tender (estimated 2 hours ) and sauce has reduced. Beef will remain moist if one braise it long under slow fire. Cool. Remove strings when cool.

11. Slice into half an inch slices. Serve on a platter with the sauce cooked in the casserole. Garnish with parsley and olives.


Video on how to prepare morcon

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Russian Salad, Variation of Potato Salad

My first taste of Russian salad was from my aunt. I never knew one could make red beets into a salad. Russian salad prepared the Pinoy way is probably named as such because of the natural red coloring of the ingredients, red beet.

russian salad The salad taste sweet with a slight tangy flavor due to the tart apples and the vinegar marinade. It is basically a potato salad except that the natural red color of the beets seep through the potatoes and the other ingredients. In wikipedia, Russian Salad is not even colored red. A homemade variant of the Russian Salad contains carrots, ham, onions, pickled gherkins, eggs, sweetcorn, cucumber, peas, potato and mayonnaise.

I believe the Pinoy version of “Russian Salad” is very delicious. Try preparing it.

Ingredients

1 cup cubed cooked red beets, beta vulgaris or sugar beets (Known as remolatsa in the vernacular)
1 cup pineapple tidbits
4 tart apples (sweet red apples tend to be mushy)
mayonnaise (I buy reduced fat)
1/3 cup diced sweet ham
1 1/2 cup diced cooked chicken
3 cups cubed cooked potatoes
1 cup cubed cooked carrots
1/4 cup finely diced celery
vinegar, salt and pepper to taste
Continue reading Russian Salad, Variation of Potato Salad

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Beef Pochero

Every Filipino family has their own version of Beef Pochero just like Adobo and Mechado. A popular dish in this blog is my version of Beef Pochero aka Cocido which is mainly a Noche Buena dish. It makes use of left-over ham from the Christmas celebration. Growing up in Cebu, I recall my mother adding saba . Whole firm Saba bananas are boiled together in the broth. The thing is my daughters don’t like the saba taste in the broth.

beef pochero nancy reyes

May Reyes-Serrano, the youngest sister of the the women of the Reyes culinary clan demonstrates ripe Saba banana as an ingredient for Beef Pochero. Her recipe requires frying of ripe saba bananas instead of my version of boiling it with the broth. This should be an interesting innovation for me. For the saba banana lovers, try this recipe in your kitchen.

Ingredients:

3 pieces ripe saba bananas; 2 cut in thirds lengthwise, 1 left whole
oil for sautéing
1 piece red onion, finely chopped
2 pieces medium white onion, peeled whole
3 cloves garlic, minced
1/2 cup thick cut bacon, cubed
1 can chopped pimientos, small
1 can diced tomatoes, drained
5 cup beef broth
1/2 kilo beef kalitiran
1/2 kilo beef ribs (with fat)
1 cup tomato paste
2 pieces chorizo bilbao, thinly sliced
2 pieces medium potatoes, peeled and quartered
1 piece medium cabbage, quartered
1 bunch pechay
1 cup cooked garbanzo beans
patis, salt, pepper to taste

Procedure

1. In a pressure cooker, fry banana slices until golden and crispy then set aside.

2. Heat oil and sauté chopped onion, garlic, Bacon, pimiento and tomatoes then add broth.

3. Add beef cuts and whole saba and cook until tender (About 40 mins in a pressure cooker).

4. Remove saba and mash it on the bottom of serving platter.

5. Remove beef and place on mashed saba. Add tomato paste, chorizo, potatoes, cabbage, pechay and garbanzos to broth.

6. Cook until veggies are done. Move veggies to serving platter.

7. Season broth with salt, pepper and patis.

8. Boil broth uncovered until reduced by 1/4. Ladle hot soup onto beef and veggies.

9. Arrange fried bananas on top. Serve with hot rice.

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