Paella - - - Easy Version

Paella is a Spanish dish made with combinations of rice, vegetables, meat, chicken and/or seafood. Hence, we Pinoys have created our own version of paella which differs in every part of the country.

This procedure that I've used, is I believed, the easiest way from the different recipes I've read online. In this version, I've precooked the rice with chicken broth powder that makes it more flavourful.

Try this easy paella recipe and enjoy!

Ingredients: 

• 3 cups of cooked rice (cooked with chicken broth powder)
• 5 cloves garlic, minced
• 1 onion, chopped
• 3/4 cup of Tortilla Dip Salsa (Hot & Chunky) (You can replace this with chopped 4 medium pcs of tomatoes and 2 pcs jalapeño)
• 1 Tbsp Tomato paste
• 1 medium sized Carrots, cut into strips
• 1/2 Bell Pepper cut into strips
• salt and pepper to taste
• 3 Tbsp olive oil
• 2 tablespoon fish sauce
• 1/2 cup shredded cabbage
• 2 cups or 1 pack of mixed seafoods - cleaned (frozen package) or you can replace this with mix seafoods of your choice.

Procedure: 

1. In a large pan over medium heat, sautè garlic and onion in olive oil
2. Add salsa, tomato paste, season with fish sauce and pepper. Let it simmer for a minute.
3. Put the carrot strips and mixed seafoods. Cover and let it simmer for 5-7 minutes. No need to add water.
4. Remove the lid, add the cabbage and bell pepper. Let it cook for 2 minutes more.
5. Add cooked rice to the sauce, continually stirring for 10-15 minutes.
6. Season with more pepper and salt to adjust flavour according to your taste.
7. Serve and enjoy!

Ham and Cheese Roll

An easy and creative way to serve a normal yeast bread is by doing it in a roll with your favorite fillings. One common and mostly available in our fridge are ham and cheese, so I guess these could make our usual bread a twist.

Well, of course, you can use any other filling of your choice =D

Yeast Dough Ingredients:

• 1 pack active dry yeast (1 tablespoon)
• 1/2 cup warm milk
• 1/2 cup unsalted butter (soft)
• 1/4 cup sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 3 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon salt

Filling Ingredients:

• Sliced Ham
• Cream Cheese
• Cheddar Cheese - Shredded
• Mozzarella Cheese - Shredded
• Coriander leaves
• Salt and pepper

• Breadcrumbs for sprinkle

Procedure for yeast dough:

1. In a small bowl, mix together yeast and warm milk. Set aside.
2. In the bowl mix together butter, sugar, egg, vanilla until well combined.
3. Add yeast mixture (Yeast mixture is ready when the yeast forms bubbles).
4. In a large bowl, whisk together both flours and salt.
5. Create a well in the middle of the flour.
6. Pour in the yeast mixture.
7. Mix all together. You can use electric mixer or just hands and form a ball. At this point, you can add flour or milk to achieve the proper texture in case you need adjustment.
8. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes.
9. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel or with plastic wrap; let stand until doubled in size, about 2 hours or refrigerate overnight.

Procedure in Ham and Cheese Roll:

1. Preheat oven for 365 ºF (185 ºC).
2. Flatten yeast dough in rectangular shape for about 12 inches long x 8 inches wide, with half inch thickness.
3. Alternately top with the fillings.
4. Gently roll the dough with its topping.
5. Sprinkle breadcrumbs all over the roll.
6. Cut the roll for about 2 inches thickness. This will make 6 mini rolls.
7. In a muffin pan, sprinkle breadcrumbs in each holes.
8. Put the mini rolls in each muffin hole.
9. Bake for 15-20 minutes or until the bread is baked.
10. Served and enjoy!

Chicken Empanada

Another yeast dough experiment for this weekend is my version of chicken empanada. Well, of course, you can add any vegies you like, but in this recipe, I just plainly did it with sauteed chicken.

So here's I did it =D

Yeast Dough Ingredients:

• 1 pack active dry yeast (1 tablespoon)
• 1/2 cup warm milk
• 1/2 cup unsalted butter (soft)
• 1/4 cup sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 3 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon salt

Filling Ingredients:

• 1/2 Kg Ground Chicken
• 1 small onion minced
• 2 tablespoon garlic minced
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon crispy prawn chilli
• 1/4 cup water
• 2 tablespoon oil
• 1 beaten egg with 1/4 cup water (egg wash)

Procedure for yeast dough:

1. In a small bowl, mix together yeast and warm milk. Set aside.
2. In the bowl mix together butter, sugar, egg, vanilla until well combined.
3. Add yeast mixture (Yeast mixture is ready when the yeast forms bubbles).
4. In a large bowl, whisk together both flours and salt.
5. Create a well in the middle of the flour.
6. Pour in the yeast mixture.
7. Mix all together. You can use electric mixer or just hands and form a ball. At this point, you can add flour or milk to achieve the proper texture in case you need adjustment.
8. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes.
9. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel or with plastic wrap; let stand until doubled in size, about 2 hours or refrigerate overnight.

Procedure for the filling:

1. Heat oil in a wok and saute garlic and onion.
2. Put the ground chicken.
3. Season with salt, pepper and crispy prawn chilli.
4. Add water and simmer for 15 minutes or until the liquid has dried-up.
5. Remove from heat and allow to cool.

Procedure for Empanada:

1. Preheat oven for 365 ºF (185 ºC)
2. Make small balls out of the dough. About 2-2.5 inches in diameter.
3. Using a rolling pin, flatten the small ball as same size of the molder or about 5-6 inches in diameter.
4. Put on top of the molder the flattened small dough and put about 1 1/2 tablespoon of the chicken filling in the center.
5. Close the flattened dough by meeting the half end of the dough to the other end. Or if using a molder, just close the molder and seal the end.
6. Tightly seal it by pressing the end and pressing it with fork.
7. Brush the empanadas with egg wash.
8. Baked in oven for 15-20 minutes or until the top of empanads are lightly golden.
9. Serve and enjoy!