Ingredients
* 1 tbsp oil
* 5 cups of cooked rice
* 7 cups of water
* 5 slices of ginger
* 1 onion, minced
* 5 cloves of garlic, minced
* 4 chicken breat fillets, cubed
* 1 Knorr Chicken Cube (or chicken powder)
* fish sauce for taste
Directions
1. in a pot, put in oil
2. saute garlic, ginger and onion until soft
3. add in chicken fillet, fish sauce and knorr chicken cube (or powder).
4. mix well and stir fry until chicken changes color.
5. add in the rice.
6. stir again until everything is well mixed.
7. add in the water (you can add more water, depending on the texture of the porridge you want).
8. bring to a boil.
9. Add fish sauce or chicken powder (or cubes) for additional taste, if needed.
10. Serve hot.
11. (you can top the porridge with toasted garlic and chives.
....A simple aroz caldo or chicken and rice porridge recipe from my late grandma.
Monday, November 30, 2009
Barbecue Chicken Quarters With Java Rice
Ingredients
* for the barbecue marinade
* 2 chicken quarters
* 2 1/2 cups soy sauce
* 2 cups of ketchup
* 5 cloves garlic, minced
* 3 tsp sugar
* 2 tsp ground pepper
* 1/2 tsp sesame oil
* for the java rice
* 1 tbsp cooking oil
* 2 cups of cooked rice, cooled
* 1/2 cup ketchup
* 1/2 cup soy sauce
Directions
1. for the barbecue:
2. in a marinating dish, put in the chicken quarters
3. mix the barbecue marinade ingredients together
4. marinade the chicken in the mixture for an hour and a half
5. after an hour and a half, barbecue the chicken on a charcoal grill and cook to until done (or to desired preference)
6. for the java rice:
7. in a wok, put in oil
8. when hot, add in the cooked rice
9. add the ketchup and soy sauce
10. mix until the rice has a yellowish-orange color
11. serve with the barbecue chicken
........a favorite lunch combo here in the philippines
* for the barbecue marinade
* 2 chicken quarters
* 2 1/2 cups soy sauce
* 2 cups of ketchup
* 5 cloves garlic, minced
* 3 tsp sugar
* 2 tsp ground pepper
* 1/2 tsp sesame oil
* for the java rice
* 1 tbsp cooking oil
* 2 cups of cooked rice, cooled
* 1/2 cup ketchup
* 1/2 cup soy sauce
Directions
1. for the barbecue:
2. in a marinating dish, put in the chicken quarters
3. mix the barbecue marinade ingredients together
4. marinade the chicken in the mixture for an hour and a half
5. after an hour and a half, barbecue the chicken on a charcoal grill and cook to until done (or to desired preference)
6. for the java rice:
7. in a wok, put in oil
8. when hot, add in the cooked rice
9. add the ketchup and soy sauce
10. mix until the rice has a yellowish-orange color
11. serve with the barbecue chicken
........a favorite lunch combo here in the philippines
nilagang pata
Ingredients
* 1 whole pork pata (pork hind or front leg), sliced into pieces
* 4 whole white onions, cut into half
* 3 whole tomatoes, sliced into pieces
* 5 tbsp. fish sauce (patis)
* 5-7 cups water
* 1 small bag (about 10 pcs. baby potatoes, scrubbed)
* 1 pc. Knorr Chicken Cube
* 1 tsp. pepper
Directions
1. put the pork leg pieces in a pot with the water
2. add the salt
3. cover the lid and bring the pork to a boil
4. add in onions and tomatoes
5. add in the potatoes
6. add in fish sauce
7. cover again and cook until pork leg is soft
8. add in knorr chicken cube
9. simmer, then add pepper
10. transfer the dish to a large serving bowl
11. serve with steamed rice
....a simple yet filling filipino dinner
* 1 whole pork pata (pork hind or front leg), sliced into pieces
* 4 whole white onions, cut into half
* 3 whole tomatoes, sliced into pieces
* 5 tbsp. fish sauce (patis)
* 5-7 cups water
* 1 small bag (about 10 pcs. baby potatoes, scrubbed)
* 1 pc. Knorr Chicken Cube
* 1 tsp. pepper
Directions
1. put the pork leg pieces in a pot with the water
2. add the salt
3. cover the lid and bring the pork to a boil
4. add in onions and tomatoes
5. add in the potatoes
6. add in fish sauce
7. cover again and cook until pork leg is soft
8. add in knorr chicken cube
9. simmer, then add pepper
10. transfer the dish to a large serving bowl
11. serve with steamed rice
....a simple yet filling filipino dinner
Homemade Filipino Style Corned Beef Recipe
Ingredients
* 1 kilo of beef (with little fat)
* For curing:
* 1 tbsp iodized salt
* 1/4 tsp vitamin c powder
* 1 cup water
* 1.5 rsp sugar
* 1/2 tsp curing salt
* 1 tsp phosphate
* For final cooking:
* 1 tsp nutmeg
* 1 tbsp corned beef seasoning
* 2.5 cups of water
Directions
1. To cure, cut the beef into small cubes.
2. Add all ingredients for curing in a bowl along with the meat.
3. mix well.
4. Cure for a day or two in the refrigerator.
5. After 2 days, bring out the cured beef mixture and combine the ingredients for the final step cooking.
6. Cook the meat mixture in a pressure cooker for about 30 to 45 minutes or on a stove top for about 5 hours or until tender.
7. When tender, separate the broth from the meat.
8. With a fork, mash the beef until flaky.
9. Once cool, it can be stored again or served.
* 1 kilo of beef (with little fat)
* For curing:
* 1 tbsp iodized salt
* 1/4 tsp vitamin c powder
* 1 cup water
* 1.5 rsp sugar
* 1/2 tsp curing salt
* 1 tsp phosphate
* For final cooking:
* 1 tsp nutmeg
* 1 tbsp corned beef seasoning
* 2.5 cups of water
Directions
1. To cure, cut the beef into small cubes.
2. Add all ingredients for curing in a bowl along with the meat.
3. mix well.
4. Cure for a day or two in the refrigerator.
5. After 2 days, bring out the cured beef mixture and combine the ingredients for the final step cooking.
6. Cook the meat mixture in a pressure cooker for about 30 to 45 minutes or on a stove top for about 5 hours or until tender.
7. When tender, separate the broth from the meat.
8. With a fork, mash the beef until flaky.
9. Once cool, it can be stored again or served.
pares mga parekoy!!
Ingredients
* 1/2 kilo beef litid (tendo)n (kalitiran is preferred)
* 1 tsp. cinnamon (ground)
* 5 to 6 pcs. sanque or star anise
* 4 to 5 tsp. sugar
* 2 tsp. sesame oil
* 2 cups soy sauce
* 2 cups water
Directions
1. Mix all ingredients in a pot and let it boil until beef is soft and the sauce is just enough to cover the beef.
2. Using a pressure cooker is preferred to better tenderize the beef.
3. Serve with fried rice and beef broth.
.......in most eateries in the country, they serve beef Pares, a sort of sweet beef stew served with fried rice and beef broth. Since making it is a well-kept secret of the eateries, i have developed my own version.
* 1/2 kilo beef litid (tendo)n (kalitiran is preferred)
* 1 tsp. cinnamon (ground)
* 5 to 6 pcs. sanque or star anise
* 4 to 5 tsp. sugar
* 2 tsp. sesame oil
* 2 cups soy sauce
* 2 cups water
Directions
1. Mix all ingredients in a pot and let it boil until beef is soft and the sauce is just enough to cover the beef.
2. Using a pressure cooker is preferred to better tenderize the beef.
3. Serve with fried rice and beef broth.
.......in most eateries in the country, they serve beef Pares, a sort of sweet beef stew served with fried rice and beef broth. Since making it is a well-kept secret of the eateries, i have developed my own version.
....laing ni mama biye...
Ingredients
* 0 to 40 gabi (taro) leaves
* 1/2 kilo pork belly diced
* 1/2 head garlic, finely minced
* 1/4 cup bagoong alamang (shrimp fry paste)
* ginger, chopped finely or if prefered, minced
* 6-8 minced siling pansigang
* 2 onions, chopped
* 2 coconuts, grated
* salt to taste
Directions
1. Shred the taro (gabi) leaves, set aside.
2. milk the coconuts by putting the grated coconuts in a cheese cloth, add a cup of water and press until the milk comes out).
3. Separate the 1st extracted coconut milk (kakang gata) from the 2nd.
4. set coconut milk aside.
5. In a pan, mix all remaining ingredients.
6. Add in the shreded gabi leaves.
7. Add in the 2nd extracted coconut milk.
8. Bring all ingredients to a boil or until coconut milk thickens.
9. Add in 1st extracted coconut milk and let simmer for another 4 minutes.
10. Simmer for about 10 to 12 minutes.
11. Serve hot.
.....another delicacy from the bicol region. Taro leaves are stewed in coconut milk. It's quite good!
* 0 to 40 gabi (taro) leaves
* 1/2 kilo pork belly diced
* 1/2 head garlic, finely minced
* 1/4 cup bagoong alamang (shrimp fry paste)
* ginger, chopped finely or if prefered, minced
* 6-8 minced siling pansigang
* 2 onions, chopped
* 2 coconuts, grated
* salt to taste
Directions
1. Shred the taro (gabi) leaves, set aside.
2. milk the coconuts by putting the grated coconuts in a cheese cloth, add a cup of water and press until the milk comes out).
3. Separate the 1st extracted coconut milk (kakang gata) from the 2nd.
4. set coconut milk aside.
5. In a pan, mix all remaining ingredients.
6. Add in the shreded gabi leaves.
7. Add in the 2nd extracted coconut milk.
8. Bring all ingredients to a boil or until coconut milk thickens.
9. Add in 1st extracted coconut milk and let simmer for another 4 minutes.
10. Simmer for about 10 to 12 minutes.
11. Serve hot.
.....another delicacy from the bicol region. Taro leaves are stewed in coconut milk. It's quite good!
Hamonado Filipino ++this is a tasty brekafast or lunch viand in the traidtion of filipino ham -- sweet and salty.
Ingredients
* 1 kilo prok pigue or kasim
* 3 tbsp calamansi juice
* 2 cups pineapple juice
* 5 tbsp sugar
* pepper to taste
Directions
1. Marinate the pork in the mixture of calamansi juice, pineapple juice, salt, pepper and sugar. Make sure the pork is entirely covered in the mixture.
2. Let it soak overnight.
3. In the morning, drain the pork and save the marinade mixture.
4. In a frying pan, put in about 2 tbsp of cooking oil and put in the pork and cook until brown.
5. Pour in the marinade mixture and cover until pork is tender. Wait for sauce to thicken.
* 1 kilo prok pigue or kasim
* 3 tbsp calamansi juice
* 2 cups pineapple juice
* 5 tbsp sugar
* pepper to taste
Directions
1. Marinate the pork in the mixture of calamansi juice, pineapple juice, salt, pepper and sugar. Make sure the pork is entirely covered in the mixture.
2. Let it soak overnight.
3. In the morning, drain the pork and save the marinade mixture.
4. In a frying pan, put in about 2 tbsp of cooking oil and put in the pork and cook until brown.
5. Pour in the marinade mixture and cover until pork is tender. Wait for sauce to thicken.
my igado
* 2 onions, finely chopped
* 2 tomatoes, chopped
* 1 bell pepper, juliene
* 1/2 kilo pork liver , cut into 2 inch strips
* 1/4 kilo pork, 2 inch strips
* 2 garlic cloves, minced
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1 tbsp sugar
Directions
1. Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
2. Add tomatoes just before the garlic and onions turn very light brown.
3. Add in the pork strips, and stir fry until pork is light brown.
4. Add in the liver and stir until liver is half-cooked.
5. Add in the vinegar, soy sauce and the sugar.
6. Simmer until the meat is cooked.
7. Serve with steamed rice.
8. Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.
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