My batchmates at BS Food Technology UP Diliman class 1978 often meet up for mini-reunions. It took quite some time for them to find me and I am glad they did. One of my classmates, Imelda shared this recipe to me. I am just crazy over anything Lemon grass be it Lemon grass lotion, shampoo and especially when added to food! This Chicken Lemon Grass is not necessarily a Filipino dish but tastes very Asian. The sweetness level will actually depend on your taste so just do the necessary adjustment.
1/3 cup olive oil
2 cups thinly sliced shallots (sibuyas tagalog)
1 cups sliced lemon grass bulb
2 long chili (or siling mahaba) or siling pangsigang (chili for sinigang), sometimes called finger chili
Growing up in Cebu, Halang-halang is a Visayan dish my mother prepared as part of our regular menu. For Tagalogs, the halang halang tastes similar to a Chicken Tinola but the difference is coconut milk is added and the broth is reduced to a sauce consistency. Halang means spicy so expect this recipe to be spicy since red siling labuyo will be used in this dish I don’t have my mom’s recipe but XO46 Heritage Bistro, the brainchild of husband and wife restaurateurs Andrew Masigan and Sandee Siytangco-Masigan featured this recipe at The Maya Kitchen’s Culinary Elite Series 2015.
50 grams white onions
25 grams garlic, crushed
50 grams fresh luyang dilaw
200 grams bamboo shoots or labong
½ kg chicken thigh fillet
75 grams red/green bell pepper
2 pieces red siling labuyo, chopped
20 grams basil
250 ml coconut milk
salt and pepper, to taste
1. Sauté onion, garlic and luyang dilaw.
2. Add labong, chicken thigh fillet, bell pepper and siling labuyo.
3. Add basil and coconut milk. Simmer for 15 minutes.
4. Add salt and pepper to taste.
I have been preparing Pochero every Christmas day for the past 10 years. On Christmas eve, I serve Majestic Ham for Noche Buena. I rub the ham with brown sugar and cloves and bake it in the oven. After it has been baked, I decorate it with pineapple and cherries. What do we do with leftover ham from Christmas dinner? The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.
Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef. The flavor of the ham bones, and the Chorizo de Bilbao seeps in to the beef cubes making it so tasty.
Of course, you can modify this recipe to your desired taste.
1 kilo cubed beef brisket
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces (Preferably the one in the Purefoods can)
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated
1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes. ( I prefer the chorizo bilbao in Purefood cans because there is no red coloring that seeps out during the cooking)
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm
Ever since I started using a KitchenAid® mixer for my research and development work at my family bakeshop in Cebu, Sally’s Home Bake Ship, in the late 1970s, I was “addicted” to it. Meaning, I couldn’t live without it. Fast-forward to the early 1990s in San Francisco, California. I had asked my younger sister, Myrna, to give me a KitchenAid® mixer as a wedding present. And so she did.
There are many lovely memories associated with my KitchenAid® mixer. I made my mother-in-law’s secret recipe for cheesecake and paté, for example. I also experimented on my prize-winning Sylvannas.
When my husband passed away last year, I didn’t give away my mixer. I said “good-bye” to the rest of my kitchen equipment and utensils BUT not my KitchenAid® mixer. Instead, I placed it in my small storage space in Illinois. It is still there, waiting for me.
A month ago, I was given an opportunity to review another KitchenAid® product here in California. Correction, products. Two packages came in one huge box. Wow!
It seems ironic that I am reviewing cast iron cookware. My history with cast iron cookery goes way back to the early 1990s when I was very anemic — and my doctor prescribed iron pills and cast iron skillets. Although cast iron skillets meant doing a lot of seasoning (cleaning it with oil) and I had to be careful about not adding any “acid” type of products such as vinegar and tomatoes since these ingredients promoted rust, I really loved cooking steaks, burgers, and omelets in it. If you have a way to explain “vibrance” in the taste of the food I cooked, please let me know. PLUS, I enjoyed having the added iron for my healthy body, too!
I thoughtfully eyed the well-wrapped cast iron cookware, happy that I could cook to my heart’s delight — and decide if I would recommend it to my family and friends.
LET’S START WITH THE ACTUAL PRODUCTS.
First of all, the over-all look reminded me of French casserole dishes. That is a good thing! What it means to me is that the cookware epitomizes AFFORDABLE ELEGANCE.
The design, texture, and glossy exterior were a pleasurable experience for my fingertips. When I lifted the casserole cookware, I made a mental note that I would never allow a child or a frail senior to lift them off the stove-top or from the oven. The cookware’s interior seemed quite fine-textured — compared to the slightly rough surface of new, traditional cast iron skillets.
I read the contents of the thin brochure that came with my new KitchenAid®. I am writing down what you need to remember because this is no ordinary cast iron cookware!
PARTS AND FEATURES:
– Warms evenly and holds heat
– Interior porcelain enamel does not need seasoning
– Dark-colored interior provides better browning and resists staining
– Streamline and Traditional Cast Iron Cookware: Basting dots on lid interior keep food moist
– Professional Cast Iron Cookware: Professional cast iron lid doubles as a grill (for the maroon-colored cookware)
– Oven-safe up to 500 degrees Fahrenheit
– No seasoning is required before use. The cast iron cookware has a porcelain enamel coating that does not require seasoning.
– Before use, hand wash with hot soapy water, rinse, and dry thoroughly. No further preparation is needed.
– Ideal for use on all types of cooktop surfaces, including induction and outdoor grilling.
– Always lift the cast iron cookware when moving it from any type of cooktop surface. Sliding the cookware may damage the cooktop or base of the pan.
– For best results, use low to medium heat on cooktop or outdoor grill. Allow the pan to heat gradually for even and efficient cooking. Use a high temperature when searing or boiling.
– Cast iron cookware is not ideal for dry cooking. Before heating, select a liquid, oil, fat, or butter to cover at a minimum the base of the pan.
– Match the pan base size with the cooktop burner for cooking efficiency. Do not allow gas flame to extend up the side of the pan.
– Cast iron cookware is oven-safe to 500 degrees Fahrenheit. And is broiler safe.
– Use potholders or oven mitts when handling hot cookware.
– Do not submerge a hot cast iron pan into cold water or place a cold pan onto a hot burner. This may cause thermal shock, resulting in cracking or loss of enamel.
– When cooking, use wood, plastic, or heat-resistant nylon tools to avoid scratching the porcelain enamel coating. Do not cut inside the cast iron cookware. (NOTE: This means “no knives or other sharp utensils”.)
– Use a hot pad or trivet before placing the hot cast iron cookware on an unprotected surface.
PROFESSIONAL CAST IRON COOKWARE ONLY:
– The lid of the Professional Cast Iron Cookware also serves as a separate grill pan and is ideal for indoor and outdoor cooking. (Maroon-colored cookware)
– The same “Cooking” instructions apply when using the professional grill pan separately.
– Before each use, clean both sides with hot, soapy water, rinse, and dry thoroughly to ensure any residue is removed.
– The porcelain enamel coating on the grill pan can chip or crack if dropped or banged on a hard surface.
– Allow the cooking surface of the grill pan to reach a hot temperature before grilling or searing. Sear lines from the ribbed grill will not be produced if the pan surface is too cool, or if the food is too wet.
– Add oil, fat, or butter after heating the grill pan to avoid overheating and smoking.
– Cast iron cookware is dishwasher-durable and the colorfast finish resists fading and discoloring. However, to extend the life of your cast iron cookware, hand washing is recommended.
– Allow cast iron cookware to cool before washing.
– Use a sponge, nylon pad, or dishcloth when cleaning cast iron cookware; do not use oven cleaners, steel wool, harsh detergents, or chlorine bleach.
– Food residues can be removed by soaking with warm water for 15 to 20 minutes before washing. A soft brush or nylon pad can be used to remove food deposits or clean between the ribs on the professional cast iron grill pan. Wash, rinse, and dry thoroughly.
– Thoroughly dry cookware before storage. Store cast iron cookware in a dry cupboard.
THE COOKING EXPERIMENTS:
I just love making casseroles. Perfect for a busy cook! I also have these twin nephews in an American household who prefer written instructions when it comes to cooking lessons with their “Tita Lorna” or “Auntie Lorna”. Across the Pacific Ocean in the Philippines, my sister, Noemi Lardizabal Dado, likes it when I insist on low-fat, low-sodium meals — and that I actually take the time to guide her assistants, especially the all-knowing cook, on how to prepare food my way. OK, so I’m finicky when it comes to nutritional values. Go ahead, Emmanuel and Christian, you’ll be cooking these casserole dishes for your girlfriends or wives at some point. 🙂
My first experiment was not meant for me to take pictures. This is because the result was quite good that I forgot to bring out my iPhone. However, the second dish that I cooked, Spicy Adobo, looks remarkably like the first casserole — minus the coconut milk. For those of you who like Indonesian ingredients, here is what I used.
EASY CHICKEN CASSEROLE WITH COCONUT GRAVY
(Maroon Cast Iron Cookware)
1 package of KARA coconut cream powder, 1.76 oz./50 gms.
1-1/2 cups cold water
1 heaping tablespoon of minced garlic, fresh or bottled
3-1/4 lbs. or 1-1/2 kilos chicken wings & drummettes, defrosted and rinsed
1 package of ASIAN HOME GOURMET Spice Paste for Indonesian Nasi Goreng, 1.75 oz./50 gms.
4 small pieces of lemon verbana leaves, optional
2 teaspoons of ground black pepper
1. Mix 1 package of KARA coconut cream powder with 1-1/2 cups of cold water in the cast iron cookware until the lumps of powder disappear.
2. Add the following:
1 package of ASIAN HOME GOURMET Spice Paste for Indonesian Nasi Goreng.
1 heaping tablespoon of minced garlic, fresh or bottled
4 small pieces of lemon verbana leaves, optional
3. Add the rinsed chicken wings and drummettes into the cookware.
4. Put on the cookware’s lid.
5. Cook on medium high heat for 10 minutes, then increase to high heat for another 10 minutes. Lower the heat to medium-low for another 20 to 25 minutes until tender and done.
6. During the cooking process, stir the mixture once every 10 minutes.
7. Add the black pepper during the last 10 minutes.
8. Serve hot.
– The chicken pieces covered just slightly half of the pot. I can safely say that you can comfortably cook 4 lbs. or 4-1/2 lbs. of meat as a casserole dish.
– The liquid in the cookware started boiling within 15 minutes. That was fast!
– I am used to cooking this chicken recipe for about 55 minutes to an hour. I would say that I shaved off 5 to 10 minutes’ cooking time.
– The cookware retained its heat for more than an hour after cooking. This is especially beneficial during cold weather or when you are bringing your casserole dish for a potluck event.
– The cooked chicken pieces were moist — and stayed moist. My nephews loved the coconut milk gravy with the Indonesian spice paste. The gravy did not taste “oily” at all.
– The best part about this cookware is that it is a classic “from kitchen to table” cooking.