Chicken Meatloaf, Chicken Relleno Style

Chicken Meatloaf, Chicken Relleno Style. December is a celebration month for OPC and I will be featuring celebration dishes for the whole month up to the first week of January. This is now the third year of the exercise, the tradition started 2 years ago during that year I was able to share a total 13 post. See all the 2008 Celebration's Recipes. Last year there are 16 post. See all the 2009 Celebration's Recipes. This year I will try to post as many as I can. It will be a bit difficult, I am not going home for the Christmas Holiday Seasons this year due to expected work schedules, but I will have to innovate on ingredients that are available here in Australia to make this year’s Celebration Recipes as close and as uniquely Pinoy.



For 2010 Celebration's Recipe series I am sharing a new innovative Chicken Meatloaf, Chicken Relleno Style. The chicken relleno on last year’s celebration recipe was a hit however I was not happy in terms of presentation. The chicken relleno was more like an obese roast chicken, why not all the bones were removed. Today to make it more presentable, I cooked it similar to my Christmas Meatloaf. The chicken was prepared with the usual relleno preparation method except that I let the stuffed chicken sit on the loaf baking pan. This time I used the oven instead of last year’s turbo broiler. Now for those who do not know how to debone a chicken just visit the previous Chicken Relleno post or watch the Video on Boneless Chicken Relleno by Chef Jill Sandique on Delicioso hosted by Sam Oh and Jackie Ang-Po. For this recipe the wings of the chicken has to be removed and the leg bones has to be remove also by trimming above the knee joint.



For the stuffing I used ground chicken instead of the usual ground pork, using ground chicken results firmer stuffing.For more clor I used mixed sultana and apricot raisins. Instead of the usual big chicken boiled eggs I replaced it with quail eggs, its more manageable when sliced. However you can use you own stuffing recipe if you have one. To make it closer to Pinoy cusine I recommend banana ketchup for the dipping sauce. Here is the recipe on my Chicken Meatloaf, Chicken Relleno Style.



Ingredients:

1 1/2 kilo chicken, deboned, remove wings and trim legs

Marinade:
1/4 cup soy sauce
juice from 1 lemon
1 tsp. salt
1/2 tsp. pepper powder

Stuffing:
1/2 kilo ground chicken
150 grams, chopped ham
1/2 cup chopped Vienna sausage
1 small size carrot, finely diced
1/2 cup pickled relish
1/2 cup raisins (sultanas and apricot raisin)
1/2 cup grated cheese
1 tbsp. garlic powder
3 eggs, beaten
12 hard boiled quail eggs
salt and pepper to taste

Others:
1/4 cup butter
banana ketchup

Marinate the deboned chicken with soy sauce, garlic powder, lemon juice and salt and pepper to taste for 4 hours or overnight, place in the refrigerator. In a big bowl mix the first ten ingredients for the stuffing. Season with salt and pepper to taste. Stuff the mixture into the de-boned chicken. Put the stuffed chicken in a loaf pan with the breast on top, ensure that all the stuffing are tucked in and covered by the chicken skin. Bake the chicken in a pre-heated oven at 300°F to 350°F for 1 to 1 1/2 hours, occasionally baste skin with butter. During the final 5 to 10 minutes of baking apply ketchup over the skin. Let cool down and slice into 1” thick and serve with banana ketchup.


See other Celebration's Recipe
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes

Beef Stirfry in Dark Soy Sauce and Lemon

Beef Stirfry in Dark Soy Sauce and Lemon. When we are busy we just have to settle on what is available in the refrigerator for dinner. We always come home starving and we just want to prepare our dinner as quickly as possible. One out in the refrigerator quick dish I want to share today is made up of strips of lean beef hat I have bought yesterday, quickly stir-fried with dark soy sauce and lemon. This recipe just takes about 10 to 15 minutes to prepare. The beef has to be marinated with the soy sauce and lemon while the other ingredients are being prepared.

Here is the recipe.

Ingredients:

250 grams beef stirfry (pre-cut into thin strips)
2-3 clove garlic, chopped
1 small size onion, sliced
1 red/green bell pepper, julienne
1-2 pieces chili, sliced
3-4 stalk spring onion, chopped
1/4 cup dark soy sauce
juice from 1/2 lemon
garlic powder
salt and pepper
cooking oil



Cooking procedure:

Marinate beef strifry with the soy sauce, lemon juice and a dash of garlic powder for about five minutes. In the meantime prepare the other ingredients. Heat some cooking oil in a wok until it start to smoke, add in the garlic and quickly stir cook for a few seconds. Add in the onion, bell pepper and chili and stir cook for 1 to 2 minutes, push to one side. Add in the marinated beef and stir cook for 3 to 5 minutes, now mix in the vegetables and add the spring onion and continue to stir cook for another 2 to 3 minutes. Serve hot.


See other related stirfry recipe:
Imbaliktad a Baka, Ilokano Stirfry Beef
Pork Ampalaya with Black Beans
Chicken Stirfry with Hoisin Sauce
Home Cooked Pigar Pigar
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce
Chicken Stirfry with Black Fungus in Black Bean Sauce
Squid and Broccoli in Oyster Sauce
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry

Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon

Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon. A lot of Pinoy love canned sardines it’s a comfort food to most including myself, not unless perhaps you belong to the upper class who have never tasted canned sardine and the only sardine you know are those imported sardines in olive oil that come in fancy bottles. Hey I made some bottled sardine check the post here. Back to the subject, while I was browsing the web I stumbled upon a site (click here) where no other than Charice Pempengco is pictured eating sardinas, and there was also a video (click here) of her that mentioned her love of sardinas with suka and toyo (vinegar and soy sauce), that made me crave for canned sardine. This morning I made my self a canned sardine soup with sotanghon. This is not new it’s a comfort food in the household we regularly have the dish in the mornings or whenever the time is bad I mean when the budget get tight. There is no special cooking method every novice can cooked it, you might have been cooking it all the time and would like to share it to us. Love to hear any reactions from our readers.



Ingredients:

2 small can canned sardines in tomato sauce
100 grams of vermicelli noddles, soaked, drained
3-4 clove of garlic, chopped
1 small size onion, chopped
1 small size tomato, chopped
1/4 small size cabbage, shredded
1-2 pieces chopped chili (optional)
3-4 stalks spring onion, chopped
salt and pepper to taste
cooking oil

Cooking procedure:

In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to suttee for 1 to 2 minutes, add in the sardines including sauce, 3 to 4 cups of water and chili, bring to a boil and simmer for 1 to 2 minutes. season with salt and pepper to taste. Add in the cabbage and continue to simmer for another 1 to 2 minutes. Add in the soaked sotanghon and cook for another 1 to 2 minutes then garnish with chopped spring onion. Served with piping hot rice.


See other related sardinas recipes:

Tortang Sardinas, Sardine Omelet
Bottled Bangus or Tawilis in Oil, Spanish Sardines Style
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Fried Tawilis Sardines in Hot and Spicy Sauce
Sardinas at Pechay

Ampalaya Salad with Crispy Fried Dried Dilis

Ampalaya Salad with Crispy Fried Dried Dilis. This a dish I learned from a colleague. The original dish was actually kinilaw na ampalaya with dilis. He would usually just slice the ampalaya then toss some chopped tomatoes and onions then with fried daing na dilis. That version was really bitter I myself who like ampalaya could not comfortably take it because I could taste the rawness of the bitter gourd. However I thought that this is a good dish only the raw taste of the bitter gourd has to be mellowed down. Today I tried to make my own version by blanching the bitter gourd with boiling water for about a minute and immediately soaking it in ice cooled water to maintain the bitter gourd crisp and also retain its natural vibrant green color. The dried dilis are already salty salt was no longer needed, not perhaps unless you have those less salty dried dilis. The dish is somewhat similar to my previous ampalaya salad without the bagoong na isda. Here’s how I made my version of Ampalaya Salad with Crispy Fried Dried Dilis.

Ingredients:

1 cup dried dilis
1 large size ampalaya, de-seeded, sliced
1 medium size tomato, chopped
1 small size onion, chopped
cooking oil



Cooking procedure:

In a pan boil about 2 cups of water, in the meantime fill in a big bowl with cool water and ice. Now when the water in the pan is vigorously boiling turn off the heat then add the sliced ampalaya and let it blanch for about 1 to 2 minutes, drain the hot blanching water and transper the ampalaya to the bowl of ice cooled water. Soak the ampalaya in the iced cooled water for about a minute,drain and keep aside. In a frying pan add just enough oil to coat the bottom and heat until it starts to smoke. Add in the dried dilis and stir cook for 1 to 2 minutes or until it the color start to darken do not over fry, remove from the pan and keep aside. In a big bowl toss the amplaya, onion and tomato, when ready to serve toss in the fried dried dilis, serve immediately while the dilis is still crispy.

See other related ensalada recipe:

Ensaladang Repolyo
Ensaladang Ampalaya
Ensaladang Bulaklak ng Kalabasa
Ensaladang Katuray
Ensaladang Labanos

Dilis and Chips with Tartar and Honey Dip

Dilis and Chips with Tartar and Honey Dip. In the tradition of fish and chips, I would like again to share this innovative dish that uses crispy fried fresh dilis instead of the usual fish fillet. Sometimes when we see small anchovies in the fish market we always wonder what is the best method of cooking it. For a change I tough I could have it with potato fries. Fried fish are best served with tartar dip, again I also innovate the dip to adapt to the Pinoy preference of sweet food. To make that sourly tartar dip sweeter I blended it with honey. All I needed was some potato fries you may want to fry them yourself using the ready to fry chips from the supermarket or buy a large serving of French fries, I just bought the a large serving of chips from a fish and chips store. Here’s how I made my Dilis and Chips with Tartar and Honey Dip, enjoy.



Ingredients:

1/4 kilo fresh small size anchovies, wash and drained
1/4 cup cornstarch
salt and pepper to taste
chili powder (optional)
cooking oil
1 lemon, cut into wedges
1 large serving, French fries, chips
tartar sauce
honey



Cooking procedure:

Dust the anchovies with salt and pepper to taste. Dust some chili powder if using then squeeze half of the lemon over the fish and toss until all the fish are evenly coated. Let sit in the refrigerator to marinate for at least 10 minutes. When ready to fry mix in the cornstarch and toss until all the fish are uniformly coated. In a deep fryer deep fry in batches the fish, making an effort not to keep the fish from sticking to each other for 3 to 5 minutes or until crisp. Drain in kitchen paper towels. To make the dipping sauce mix and blend 2 parts of tartar and 1 part of honey. To serve, in a big platter arrange side by side the chips and fried dilis, drizzle with the remaining lemon and serve with the prepared dipping sauce.


See other related post:
Crispy Fried Dilis, Deep Fried Fresh Anchovies
Crispy Fried Daing na Dilis
Crispy Fried Espada
Crispy Fried Fish
Fried Dried Espada
Fried Fish, Pritong Alumahan
Fried Tawilis Sardines in Hot and Spicy Sauce
Pritong Asuhos
Pritong Tilapia

Fettuccine Pasta, Vigan Miki Style

Fettuccine Pasta, Vigan Miki Style. When your overseas most of the times you have to innovate and use alternative ingredients to continue to enjoy foods that you've always enjoy back home. Vigan miki is one of the favorite noodle soup dish in our household, cooking is not a problem when in Manila I know where to source the handmade miki noodles from Vigan but overseas it's either you make yourself the noodles or discover alternative ingredients. Aside from the flat egg noodles available at most supermarkets, I recently discovered that fettuccine pasta is a good substitute for the Vigan miki as well. Make sure that you chose the thinnest fettuccine pasta that you could find at your favorite supermarket, I found out that fettuccine pasta is easier to find compared to the flat egg noodles. Cooking is basically the same, click here to see the previous Vigan miki recipe. Now here is the recipe of my innovative Fettuccine Pasta, Vigan Miki Style, enjoy.



Ingredients:

350 grams fettuccine pasta
200 grams, vermicelli noodle, rinsed
250 gram chicken breast, boiled, shredded
150 grams pork, boiled, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle chive, chopped
1/2 cup fish sauce
1 tsp. achuete, annatto powder
chili powder (optional)
cooking oil
salt and pepper



Cooking procedure:

In large sauce pan sauté garlic and onion until fragrant. Add in the pork and chicken and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add about 1 1/2 liter of water or the broth (from pre-boiling the pork and chicken) and the annatto powder, bring to a boil and simmer for 3 to 5 minutes, add more water as necessary.



Add in the fettuccine pasta and continue to simmer for 15 to 20 minutes or until soft and tender. Season with salt and pepper to taste, dash with chili powder if using. Add the sotanghon noodles and cook for another 3 to 5 minutes. Garnish with chopped chives and serve immediately.

Paksiw na Dulong, Silverfish Cooked in Vinegar

Paksiw na Dulong, Silverfish cooked in Vinegar. Dulong when in season always available in wet fish markets in Metro Manila, they are usually caught in open seas and arrive in the market ice chilled or frozen. When is season silverfish prices get so cheap and most will end up as dried silverfish. Mos Pinoy are usually undecided on how it is cooked and most will cooked it as tortang dulong or the quickest method cooked as paksiw. The silverfish I bought was not really fresh, I was hoping that I could cooked sinigang na dulong but ended up cooking it as paksiw na dulong, here is the recipe.



Ingredients:

1/2 kilo silverfish
2 thumb size ginger, cut into slivers
3-4 cloves garlic, crushed
1/2 small onion, chopped
2-3 green long chili
3-4 stalks spring onion, cut into 2” length
1/2 tsp cracked peppercorns
1/4 cup vinegar
2-3 tbsp. cooking oil
salt to taste

Cooking procedure:

In a small pan place the ginger, garlic, onion and cracked peppercorns at the bottom. Place the silverfish over the aromatic ingredients. Add in the vinegar and about 1/3 cup of water. Season with salt to taste and place the green chili and spring onion on top. Bring to a boil and simmer at low to moderate heat until most of the liquid has evaporated. Add in the cooking oil and continue to cook until almost dry and it start to sizzle carefully string occasionally. Serve with fish sauce with kalamansi dip.

Guinataang Manok with Spinach, Chicken in Coconut Milk with Spinach

Guinataang Manok with Spinach, Chicken in Coconut Milk with Spinach is another coconut spinach dish I would like to share. A couple of weeks ago I made a laing style dish using spinach with pork called Pork and Spinach in Coconut Milk, Pinoy Laing Style, today I used chicken but with less quantity of spinach. Cooking is similar to other guinataang dish the chicken is first sutteed with garlic, ginger and onion then stewed with coconut milk. I used baby spinach but any variety of spinach is fine. Actually the best vegetable for this dish is malungay or horse radish leaves, I just substituted it with spinach. The dish has to be stewed till only a thick creamy coconut sauce remain. I used a Lot of chili since I like it really hot but again you may reduce the amount. If you love guinataang dish then I would recommend that this dish is worth a try. Here is the recipe of my Guinataang Manok with Spinach, Chicken in Coconut Milk with Spinach.

Ingredients:

1/2 kilo chicken bone in, cut to serving pieces
1 can (400ml) coconut milk
300 grams baby spinach
3-4 cloves garlic, chopped
2 thumb size ginger, cut into thin strips
1 medium size onion, chopped
2-3 pieces red and green chili, sliced
1/8 tsp. cracked peppercorns
1/4 cup fish sauce
salt to taste
cooking oil



Cooking procedure:

In a sauce pan saute garlic, ginger and onion until fragrant. Add in the chicken, peppercorns and fish sauce, stir cook for 2 to 3 minutes. Add in 1/2 cup of water and the coconut milk, bring to a boil and simmer at moderate heat for 15 to 20 minutes or until the liquid is reduced to about half, and stirring occasionally. Now add the spinach and chili, continue to cook for 3 to 5 minutes or until the sauce consistency is further reduced to a thick creamy consistency, correct saltiness if required. Serve with a lot of rice.

Imbaliktad a Baka, Ilokano Stirfry Beef

Imbaliktad a Baka, Ilokano Stirfry Beef. You may at one time heard about this Ilokano dish, it is basically a beef stirfried pulutan dish that uses the freshest beef or carabeef, the meat cut may not necessarily be the tenderloin, any lean meat part is used. The beef is just stirfried with the usual aromatics garlic, ginger and onion and to spice it up some hot chili. A little vinegar, sukang Iloko is added and season with salt and freshly cracked peppercorns. The beef is strifried to half cooked. Imbaliktad literaly means flipped over therefore the beef is just quickly stirfried at high heat on a few turns or flip until the red color of the meat disappears. The reason is that, if the beef is cooked after this stage or overcooked it becomes rubbery especially if other beef cut except the tenderloin is used. Imbaliktad is one of the following several popular Ilocano must try dish when visiting the Ilocos Region.

Papaitan Kambing
Pinapaitan Baka
Papaitan Soured with Kamias
Sinanglao
Dinakdakan
Insarabsab
Kinilaw na Kambing
Kinilaw na Baboy
Pigar Pigar



Imbaliktad a Baka as I mentioned above uses the freshest beef, if you’re in Manila I would not recommend beef bought at Wet Markets not unless you are definitely sure that they are indeed newly butchered and properly handled. You may find good beef at some supermarkets but I doubt the quality of meats sold at SM Supermarkets, have you notice how the stinks smell whenever you get near their meat section? For this recipe I used the ordinary stirfry cut of beef, here in Australia you are assured that meat are fresh, they even place a ‘Use by’ or ‘Best before’ dates label , it is an offence to sell after the stated dates. Here is the recipe on how to cook Imbaliktad a Baka, Ilokano Stirfry Beef.



Ingredients:

1/2 kilo fresh lean beef, cut into strips or slices
3-4 cloves garlic, chopped
2 thumb size ginger, cut into thin strips
1 medium size onion, chopped
1-2 pieces hot chili, sliced
3-4 tbsp. vinegar
1/2 tsp. cracked peppercorns
3-4 stalks spring onion, chopped
salt to taste
cooking oil

Cooking procedure:

In a frying pan or wok saute at heat at high heat the garlic, ginger and onion until fragrant. Stir in the beef, cracked peppercorns and chili and stir cook for 1 to 2 minutes or until the red color of the meat start to disappear. Add in the vinegar let cook undisturbed for about half a minute. Season with salt to taste and garnish with chopped spring onion, stir cook for another half a minute and serve immediately.

Babi Kecap Manis, Pork in Sweet Soy Sauce

Babi Kecap Manis, Pork in Sweet Soy Sauce is one of my favorite Indonesian pork dish. It is a sweet pork dish that is braised with an Indonesian condiment kecap manis. Kecap manis is made up of thick soya sauce sweetened with palm sugar. It is a popular condiment that is added to nasi goreng (fried rice) to mee goreng (stir fried noddles) and other uses in Indonesian cusine. Babi ketcap manis is made up of thick strips of porks sautéed with garlic and onion then braised with the sweet soy sauce until it renders oil. The dish is really sweet and it is suitable to the sweet food preference to most Pinoy. Here is the recipe, enjoy.

Ingredients:

1/4 kilo pork, cut into thick strips
3-4 tbsp. of ABC sweet soy sauce
3-4 cloves garlic, chopped
1/2 small size onion, chopped
salt and pepper to taste
cooking oil

Cooking procedure:



In a small sauce pan saute garlic and onion until fragrant. Stir in the pork and stir cook for 2 to 3 minutes. Add in the sweet soy sauce and season with salt and pepper to taste, stir cook for 2 to 3 minutes. Add in 2 cups of water, bring to a boil and simmer for 20 to 30 minutes or until tender add more water as necessary. When the pork are tender reduce the liquid to an oily sauce. Remove from pan and serve with a lot of rice.

See also Sop Buntut, Indonesian Oxtail Soup.

Seafood Sotanghon Noodle Soup

Seafood Sotanghon Noodle Soup. Sotanghon noodle soup is one of the favourite merienda and sometimes as viand for a lot of Pinoys. I have in the archive a recipe of sotanghon noodle soup with the pork and chicken version. Today I tried to make a seafood version using fresh mix seafood marinara I bought from the supermarket. Cooking is somewhat similar to my previous sotanghon noodle soup that uses meat. Seafood cook fast so I have to remove it from the pan after sautéing then add during the final stage of the cooking. Another advice is don’t over soak the vermicelli noodles to avoid the noodles to disintegrate. In fact I would advise that it should only be rinsed with warm water and drain. The soup is to be serve immediately as the vermicelli noodles will absorbed the broth as it cools down then it disintegrate. Here is the recipe of my Seafood Sotanghon Noodle Soup.



Ingredients:

1/4 kilo sotanghon noodles, vermicelli noodles, rinsed
1/4 kilo fresh mix seafood marinara
1/2 head small cabbage, shredded
1 small size carrot, cut into strips
1/2 cup achuete (red coloring extract)
1/2 head garlic, chopped
1 medium size onion, chopped
1-2 tbsp. dried parsley flakes
1 small bundle spring onion, chopped
1/2 cup fish sauce
2 cups fish broth
cooking oil
salt and pepper

Cooking procedure:

In sauce pan sauté garlic and onion until fragrant. Stir in mix seafood, add the fish sauce and stir cook for another 2 to 3 minutes. Remove the seafood from the pan and keep aside. Add in the parsley flakes, broth and 3 to 4 cups of water let boil and simmer for 2 to 3 minutes. Add vermicelli noodles and achuete, simmer for 5 to 8 minutes or until al dente soft. Add in vegetables and cook for another 1 to 2 minutes add in the seafood and cook for another 1 to 2 minutes or until vegetables are just cooked. Season with salt and pepper to taste. Garnish with spring onion and serve immediately.

Oxtail with Mushroom Sauce

Oxtail with Mushroom Sauce is another original recipe of OPC. I though of the idea of combining the rich flavor of slow cooked melt in your mouth oxtail meat with the equally rich flavors of a mushroom sauce and the result was a fantastic super yummy meal. Cooking is simple except for the usual long process of slow cooking the oxtail and everything is closely similar to my other recipe with mushroom sauce and other recipe with gravy.

Salisbury Steak
Porkchop with Mushroom sauce
T-Bone Steak with Mushroom Gravy
Bulalo Steak
Beef Stroganoff

The oxtail is first boiled for hours with usual Pinoy aromatics garlic, onion, peppercorns and salt until very tender then separate from the stock, seared and cooked with the mushroom sauce. The dish could be served with rice but goes well with mashed potatoes. This one is highly recommended if you are looking for new style of cooking oxtail. Here is the recipe of my Oxtail with Mushroom Sauce.



Ingredients:

1 kilo oxtail, cut into 2” lengths
200g fresh button mushrooms, sliced
1 medium size onion, quartered
1 small size onion, chopped
1/2 head garlic, crushed
3-4 gloves garlic, chopped
1 tsp. peppercorns
2 tbsp. dried parsley flakes
1/2 cup, sour cream
2-3 tbsp. soy sauce
1/4 cup full cream milk
1/4 cup cornstarch
2 tbsp. butter
salt and pepper

To serve:

mashed potatoes
mixed vegetables

Cooking procedure:



Place the oxtail in a large casserole. Cover with water. Add the quartered onion, crushed garlic, peppercorns and a dash of salt. Bring to a boil and simmer/slow cook for 3 to 4 hours at low heat until the oxtail are tender and the meat start to separate from the bones. Remove scum that rises. Carefully remove the oxtail from the casserole and keep aside. Reduce the broth to about 1 1/2 cup remaining, chill in the refrigerator then discard the fats that solidify. Using a sieve strain the broth into a large bowl and keep aside.

In a sauce pan heat the butter until it start to melt, pan fry the oxtail in batches to sear on all sides, remove from pan and keep aside. Using the same pan, sauté onion and garlic until fragrant. Add in the soy sauce and dried parsley, stir cook for a minute. Add in the mushrooms and stir cook for a minute. Now add in the oxtail and broth, bring to a boil and simmer for 2 to 3 minutes. Add in sour cream and milk and continue to cook until the sour cream is melted and fully blended. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute until the sauce thickens. When done serve immediately with mashed potatoes and mixed vegetables or with steaming hot rice.


See other oxtail recipes:

Nilagang Oxtail
Sop Buntut, Indonasian Oxtail Soup
Oxtail Kare Kare

Ensaladang Repolyo with Chicharon

Ensaladang Repolyo with Chicharon is another Ilokano inspired dish that I would like to share. There are no special cooking method for this recipe except for the chicharon option. Cooking method is similar to my other ensalada post.

Ensaladang Ampalaya
Ensaladang Bulaklak ng Kalabasa
Ensaladang Katuray
Ensaladang Labanos

The vegetable is quickly blanch with boiling water then tossed with tomatoes, onion, bagoong na isda and some vinegar. You may top with crushed chicharon baboy or serve on the side. The chicharon I used are with laman. It would have been ideal if the Vigan bagnet is available. Here’s how I made my Ensaladang Repolyo with Chicharon, enjoy.

Ingredients:

1/2 small size cabbage, julienne
1 medium size tomato, chopped
1 small size onion, chopped thinly
2-3 tbsp. bagoon na isda
2 tablespoon. vinegar

Cooking procedure:



In a casserole boil water and blanch the cabbage for 1/2 to a minute, remove from water and drain, let cool. In a big bowl toss cabbage, and all other ingredients. Chill in refrigerator until ready to serve top with chicharon or serve on the side.

Pork and Spinach in Coconut Milk, Pinoy Laing Style

Pork and Spinach in Coconut Milk, Pinoy Laing Style is another innovative dish that I want to share. The idea of the recipe comes from one of my favorite Indian lamb meat dish with spinach in coconut milk. Today I was wondering if I could cook it laing style. Dried taro leaves is already available where ever you might be just visit your any Asian store near your place, and sometime available also on some large supermarket but for overseas Pinoy who have no access of dried taro leaves you may now use spinach as an alternative to your favourite laing dish. Click here and here to see my previous laing recipes. The recipe will use 1/2 kilo of frozen chopped spinach leaves and some fresh spinach for texture, I used baby spinach but the usual mature leaves can be used just coarsely chop them. I also used canned coconut cream instead of the fresh coconut milk. Pork is used as sahog but if you wish to use shrimp, dried fish or whatever available. The secret here is to simmer the coconut milk or cream till it render oil and almost dry before adding the spinach. Remember the spinach is fresh and frozen it will be oozing with liquid during cooking. Here is the recipe of my Pork and Spinach in Coconut Milk, Pinoy Laing Style.

Ingredients:

1/4 kilo pork belly, cut into thick strips
1/2 kilo frozen chopped spinach
200 grams fresh baby spinach
1 400 ml canned coconut milk/cream
3-4 clove garlic chopped
1 thumb size ginger, cut into thin strips
1 large size onion chopped
2 tbsp. bagoong alamang (use fish sauce if not available)
1 stalk lemongrass (optional), trimmed crushed
1/2 tsp. cracked peppercorns
3-5 pieces green/red chili, chopped or whole
salt
cooking oil

Cooking procedure:



In a medium size sauce pan sauté garlic, ginger and onion until fragrant. Add in the pork and stir cook for 3 to 5 minutes add in the bagoong alamang and continue to stir cook for another 1 to 2 minutes. Add in 1/2 cup of water, the coconut milk, lemon grass, crushed peppercorns and chili, bring to a boil and simmer at moderate heat for 20 to 30 minutes or until the pork are tender and the sauce renders oil and almost dry, stirring occasionally. Add in the frozen spinach and baby spinach, cook at low to moderate heat for 15 to 20 minutes until almost dry, stirring occasionally. Correct saltiness if required. Serve with a lot of rice.

Crispy Chicken Lollipop

Crispy Chicken Lollipop. The chicken lollipop is one of the countless chicken dishes that is being widely replicated in the net, most of the recipe are almost identical that obviously evolved from a single source including the methods of how to cut the chicken wings into a chicken lollipop. I will not discuss the methods of cutting the chicken wings into lollipop since you have probably watch these videos or blog post about chicken lollipop, if not I would advise you to check any one of the how to chicken lollipop videos. On this post I will instead share to you my crispy version. I wanted to have a really crispy chicken lollipop inside out. Why inside out? The usual chicken lollipops you see on the net are made in such that the chicken skin is right at the center of the meat, then the chicken lollipop is coated with egg cornstarch batter with breadcrumbs. They may have a crispy batter breadcrumbs coating but I doubt if the skin which is now located at the center is properly cooked at all, even if it is cooked it would be slimy in texture. Okey if you also want a really crispy chicken lollipop here’s how we do it. First marinate the chicken you may use your own marinade recipe if you wish. Then dredge the marinated chicken with generous amount of cornstarch with salt and pepper to taste, but make sure that the chicken meat is not formed in to balls they should be made like flowers instead making sure the chicken skin is not sealed inside it should be exposed in such a way that hot oils can seep in. Let stand a few minutes before frying. Here is the recipe.



Ingredients:

1/2 chicken wings, cut into lollipops
2 tbsp. soy sauce
2 tbsp. garlic powder
1 tbsp. paprika
1/2 tsp. cayenne powder
1 lemon juice extracted
1 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:



In a container with lid place the chicken, mix in the lemon, soy sauce, garlic powder, paprika, cayenne and salt and pepper to taste. Replace the lid and let marinate in the refrigerator overnight. In a big bowl mix cornstarch, 1 tsp. of salt and a dash of pepper. Dredge the chicken lollipop until fully coated with the cornstarch mixture, let stand for a few minutes. Heat generous amount of oil in a deep frying pan, then fry the chicken in batches at low to moderate heat for 5 to 10 minutes or until browned and crispy. Serve with sweet chili sauce.


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Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy

Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy. To most Pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs. See my previous post on Sarciadong Isda, Sarciadong Maya Maya. I myself did not know that meat can also be cooked as sarciado until one colleague has cooked a dinner for us, in fact it was one of the few dishes that he can cook because it is so simple that he just throw everything in the sauce pan and simmer it until tender which he call it kinamatisang baboy. I think kinamatisan is the right Filipino name for it. Sautéing the pork with garlic tomato and onion will make the dish similar to Mechado. I believe throwing everything into the pan is the more appropriate cooking method if we refer the dish as kinamatisan. The dish is not a regular fare on our dining table so I could not be sure how it should be cooked in other parts of the country. I hope some of our readers who have been regularly cooking the dish or something similar will take time to write a feedback. But for this post I have the meat sautéed with garlic, onion and lots of tomatoes to bring out aroma or the aromatic ingredients. Here is the recipe on how I cooked the dish.

Ingredients:

1/2 kilo pork spareribs
1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
3-4 stalk Chinese parsley, chopped

3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1/2 tsp. coarsely ground peppercorns
2-3 pieces bay leaf
salt to taste
cooking oil

Cooking procedure:



In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute. Add in the pork, fish sauce, tomato paste, ground peppercorns, bay leaf and Chinese parsley and continue to stir cook for 1 to 2 minutes. Add water to cover meat up to 1 inch above, bring to a boil and simmer for 30 to 45 minutes at low to moderate heat or until the meat is tender and the sauce if reduced to about half, you may add water as necessary. During the last 5 to 10 minutes of simmering add the potatoes and green peas. Correct saltiness if required. Serve with rice.