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Tagalog Chicken and Pork Adobo

noemi — Fri, 03 Sep 2010 16:35:26 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

Ingredients
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste

Procedure

1. Combine chicken, pork, water, vinegar, garlic.
2. Bring to a boil.
3. Simmer on low heat until the meat is tender.
4. Add thick coconut cream to the mixture. Season with salt and black pepper.
5. Simmer for 5 more minutes.
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Hainanese Chicken Rice

noemi — Thu, 26 Aug 2010 18:57:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. 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.

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.

Let me share this simple recipe which I am sure you will enjoy cooking.

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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Tips in Cooking Adobo

noemi — Sat, 07 Aug 2010 02:50:57 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more.

What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

1. Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.

2. Simmer! Cook meats in low fire from start to finish (till meats are tender) and sauce is reduced [Cook uncovered in the last 10 minutes]

3. The usual ratios are

1 kilo meat (chicken or pork): 1/2 cup native vinegar (reduce accordingly to acidity of vinegar).
1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
Soy sauce can range from 2 tablespoon to 4 tablespoon per 1/2 cup vinegar
1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf

4. Cook chicken separately from pork. Flavors come out better. Then combine later when serving.

5. Always have salt in adobo. It helps balance the acidity.

6. Crush peppercorn at the last minute to retain its aroma.

7. 1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves.

8. Garlic. Crush only when about to be used. If left in the marinade overnight, it will lose its strong flavor. Be generous with garlic.

9. Braise meat first in, first out till brown. Then simmer till tender. For a better finish, bake at the last 15 minutes.

10. Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor.

11. Adobo with gata. Gata can be combined with coco milk and coco cream.

12. Do not stir vinegar till it has cooked. That is, when all the acid has evaporated. Your nose will tell.

13. Cook covered and on low heat (also called simmering)

14. The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

I bet you didn’t know all of the above tips. I must admit that I wasn’t aware of Tip number 10 where you add liver for a nutty flavor.

When it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White Adobo.

What about you? How many adobo dishes do you regularly cook?

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Chicken Adobo in Coconut Cream

noemi — Tue, 01 Jun 2010 16:02:11 +0000

Dear readers,

Chicken Adobo in Coconut cream is my favorite adobo of all time. It’s actually a comfort food, a childhood memory. Sadly, I don’t often cook this because two family members don’t really like dishes with coconut milk. This is actually simple to cook. If you don’t have time to prepare coconut milk, just use the ready to mix coconut milk powder at the grocery.

Ingredients

1/2 head garlic, minced
1 medium onion, sliced
1 1/2 kilos chicken cut into serving pieces
2 tablespoons cooking oil (I prefer Pure Olive Oil)
2 cups thin coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)
salt and pepper to taste
1 small green papaya (cubed)
1/3 cup vinegar
2 cups thick coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)

Procedure

1. Prepare coconut cream or if you are busy, just buy 2 packs coconut milk powder and follow instructions.

2. In a saucepan, saute garlic, onion and chicken pieces in hot oil.

2. Pour thin coconut cream and simmer for a few minutes.

3. When chicken is almost done, add the papaya, vinegar, salt and pepper.

4. Bring to boil and add the thick cream.

5. Cook 5 more minutes until sauce thickens.——————

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Paella, Filipino Style

noemi — Wed, 30 Dec 2009 13:25:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

——————

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Noche Buena Dish: Beef Pochero aka Cocido

noemi — Fri, 20 Nov 2009 11:43:25 +0000

Dear readers,

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.

Ingredients

1 kilo cubed beef (with some portions of fat)
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
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated

Procedure

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.
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm——————

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Kentucky Style Fried Chicken

noemi — Mon, 12 Oct 2009 10:24:22 +0000

Dear readers,

1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.

1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight

2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR

Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.

(note: Make slits in the chicken pieces so that it’s easier to marinate)

3. Refrigerate 1 hour.

4. Then dip chicken in all-purpose flour again.

(note: why refrigerate? so coating of flour will stick effecively.

5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.

Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.

Gravy

Put in a saucepan and cook over fire, stirrring constantly with wire whip:

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Chicken Empanada

noemi — Sun, 26 Jul 2009 23:45:27 +0000

Dear readers,

Ingredients

1. Filling

1 medium szied cooked chicken (flaked, cut to small pieces)
1 smal can green peas
4 medium sized potatoes, cubed
1 small can mushrooms, sliced
1/3 carrots, cubed
1 can cream of mushrooms or Chicken soup
1 tablespoon sugar
salt and pepper to taste
2 large onions thinly sliced and chopped

2. Pastry Shell

10 cups all purpose flour with
2 cups cake flour
2 cups shortening
1/2 cup margarine (or Crisco)
3 cups water (lesser depends on water absorption)
2 tablespoons salt

Procedure

A. Filling

1. Saute onions in 4 tablespoons margarine. Remove from pan.

2. Saute potatoes; add peas and mushrooms.

3. Add Chicken meat and cream of chicken or mushroom soup.

4. Simmer to cook and season with salt and pepper to taste.

5. Set aside to cool completely.

B. Pastry Shell

1. Sift flours with salt; put in large bowl and cut in shortening.

2. When flour resembles corn meal. add water and mix well with hands.

3. Cover with wet cloth for 20 minutes before using.

For Filling Pastery

1. Roll out dough and cut into 4 x 3 steips.

2. Put a spoonful of filling in the center and fold over the 2 edges.

3. Seal the edges by pressing them with a fork.

4. Brush the top with eggyolk and prick with a fork.

5. Bake at 350 F for 30-35 minutes.

6. Serve hot or cold.

Note:

If you put teaspoonfuls, you come out with around 90 pieces empanada. Use milk if you have don’t have eggyolk to brush.

——————

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Ayam Buah Keluak (Chicken Stewed with Black Nuts)

noemi — Mon, 20 Jul 2009 02:39:51 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week.
One of the most popular Peranakan dishes of Swissotel Merchant Court and even Singapore is the Ayam Buah Keluak or Chicken stewed in Black Nuts. This is the traditional and well-known Nonya dish, normally available in restaurants that feature Peranakan cuisine. Its main ingredients are chicken (ayam) and buah keluak. I know some of you might not be able to get the ingredients locally but for those based in Singapore, Malaysia or Indonesia you can try this recipe developed by Chef Shirley Tay of Swissotel Merchant Court. I also got to taste this dish and loved the combination of the black nut paste with the chicken. It’s not too salty too.

You can download Shirley Tay’s recipe here.

And if you are in Singapore, you might want to try out the 100 dishes at the Longest Peranakan buffet slated for July 26, 2009.

Here is another variation from Violet Oon

Ingredients
1 chicken, cut into 16 pieces
100g minced pork, with a little fat
30 Buah Keluak Nuts, soaked for 2 days, scrubbed well, crack open the shells, remove the flesh
½ cup vegetable oil
1 stalk lemon grass (serai), crushed and left whole
1 to 2 handfuls of tamarind, mixed with 4 cups water, knead and strain, keep the juice
Salt – about 1 tsp
Sugar – about 1 to 2 tsp

Spice Mixture
6 candlenuts (buah keras)
20g fresh galangal (lengkuas), peeled and sliced roughly
½ thumb length fresh turmeric (kunyit)
12 fresh red chillies, peeled and sliced roughly
1½ tbl shrimp paste (belacan)
200g shallots, peeled and sliced roughly

Method
1. To make spice mixture, peel turmeric just before pounding as the colour stains badly. Clean lemon grass and bruise with the back of a chopper.

2. Pound candlenuts, galangal, turmeric, chillies, shrimp paste and shallots in the order. (If processing in a blender, put all ingredients in, leaving shallots to the last, and blend to a rough paste.)

3. Soak the tamarind in water and knead well. Drain the juice, keep the juice and discard the seeds.

4. Place wok over high heat till smoke exudes. Put in the oil and when hot, add the lemon grass and fry till fragrant before adding the pounded spice mixture and stir-fry over medium heat for about 6 to 8 minutes and the pounded bits turn slightly crinkly.

5. Add the chicken and stir fry briefly. Add enough tamarind water to just cover the chicken and add the stuffed Buah Keluak and salt and boil till the sauce chicken is tender and the gravy is slightly thick golden dark brown. Add sugar and extra salt to taste.

STUFFED BUAH KELUAK
Finely pound the Buah Keluak flesh and mix in the pork and about ½ tsp salt and a bit of sugar. Stuff the mixture back into the nut shells.

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Max Fried Chicken Style Recipe

noemi — Sat, 20 Jun 2009 13:02:24 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Upon seeing the spring chickens in the Salcedo Saturday Market, I suddenly recalled my Max-style Fried Chicken recipe which I have been wanting to cook again. The extra crispiness of the chicken skin is due to the boiling of the chicken and refrying it twice. I showed this recipe a couple of months back but have edited some steps to make it easier for you to cook. Here is a Max Fried Chicken Style recipe which I got from my sister over 20 years ago:

Recipe

1. Rub whole small chicken (inside the skin also) with a mixture of:

2 Tablespoons rock salt
1 tsp pepper

2. Steam right away for 30 minutes (How to Steam)

3. Drain off all the liquid. Pat dry the Chicken with paper towel so frying it later won’t cause so much splatter.

4. Prepare a cover to protect yourself from sputters.

5. Make sure kawali (or deep frying pan) is extremely hot before you put in the oil.

(tip: the oil should cover 1/2 of the chicken pieces)

6. Deep fat fry. Fry both sides till light brown.

7. Cool.

8. Re-fry for extra crispiness.

Pineapple Sauce recipe

1. Mix together

1 cup pineapple juice
1/4 cup banana ketchup
1 tablespoon cornstarch

2 Cook over fire until it boils.

3. Heat sizzling platter. Arrange chicken pieces.

4. Pour Sauce.

It won’t taste exactly like Max Fried Chicken but it comes close.——————

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