Cabbage Rolls with Ground Chicken

It's been a while since my last post, I'm guilty of laziness and many other valid reasons ;)
We move in to our new place and there were so many things to fix and arrange. Since we are blessed enough to find a nice small studio, I could now cook whatever and whenever I want.

These past few months, we were trying really hard to add healthy options to our daily meal. It is not a physical but mental challenge. However, we chose to slightly change our lifestyle. So a little sacrifice, specially for my husband is needed. Yes, he's not a vegetable fan, so I need so many tricks just to push him to eat it.

I tried to do a cabbage roll with ground lean chicken meat with vegetables. He had few rolls and I think he enjoyed it.

Ingredients:

• Cabbage leaves (Trim the thick center vein from the bottom of each leaf.)
• 2 medium minced onion + 1 medium minced onion
• 5 cloves minced garlic + 3 cloves minced garlic
• 1 1/2 cups tomato chopped
• 1/2 kg ground lean chicken meat
• 2 cups baby spinach
• 1 cup minced cabbage
• 1 + 1 teaspoon ground dried oregano
• 1 teaspoon paprika
• Grated cheddar cheese
• Salt and teaspoon to taste  
• water

Procedure:

1. Boil water and put cabbage leaves for 2 minutes or just when it becomes tender to roll. Drain and set aside.
2. In a pan, sauté 2 medium minced onion and 5 cloves minced garlic.
3. Add ground chicken. Let it simmer for 7-8 minutes or until it lost its pink color.
4. Season with salt, pepper, 1 tsp oregano and 1 tsp of paprika.
5. Add minced cabbage and baby spinach. Let it simmer for 2 minutes more. Set aside.
6. In a pan, sauté 1 medium minced onion and 3 cloves minced garlic.
7. Add chopped tomatoes.
8. Season with salt, pepper and oregano. Let it simmer for 2 minutes. Set aside.
9. Preheat the oven to 180°C.
10. Lay flat the soft boiled cabbage leaf and put about 2 1/2 tablespoons of the chicken mixture on its center. Fold the sides over the filling, then roll the leaf up tightly.
11. Place each roll on a buttered baking dish. Pour over the tomato mixture on the rolls.
12. Top with grated cheese.
13. Bake for 40 minutes.
14. Serve and enjoy!

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Boneless Chicken Feet Salad

My husband and I were craving for this chicken feet salad we had during our Singapore food adventure. He consistently requested me to do this recipe at home but I was hesitant because I'm so lazy to debone chicken feet. But what can I do, I also craved for it. So, to satisfy both our tummy, here's a quick recipe plus a little added effort in deboning the chicken feet. Anyhow, it is all worth it! I'm sure this will be a hit as an appetizer, as main course or even pulutan ;)

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Easy to Cook Gourmet Food from DinnerTime.me

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

• 350 g. Baby Potatoes, scrubbed
• Sea Salt
• Black pepper
• 350 g. Salmon Fillet, cut in 2 pieces
• 1/2 Lemon, juiced and zested
• 1/2 bunch fresh Dill, fronds picked and chopped
• Extra Virgin Olive oil
• 1 clove Garlic, crushed
• 40 g. Parmesan Cheese, grated
• 1 bunch Watercress/Kulfa, snipped
• 1/2-1 fresh red Chili Pepper, deseeded and sliced
• 1/2 pot Yogurt
• 1/2 tsp. Dijon Mustard
• 1 handful fresh Mint, leaves picked and torn

Procedure:

1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
2. Cut the salmon into 2 portion sized pieces.
3. Fill a saucepan, big enough to hold  all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
4. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
5. Meanwhile, zest and juice the lemon and chop the dill.
6. Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
7. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
8. Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
9. Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

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Fettuccine with Spicy Meat Sauce

Ingredients:

• 200 g. Fettuccine Pasta
• 1 onion, finely chopped
• 1 tbsp. Olive oil
• 300 g. Ground beef
• Sea Salt and Black Pepper
• 1 Clove Garlic, chopped
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili powder
• 1 pinch Ground Cinnamon
• 200 g. Crushed Boxed Tomatoes
• 1 1/2 tbsp. Raisins
• 2 tbsps. Feta Cheese, crumbled
• A handful fresh Mint Leaves, chopped

For the green salad:

• 1 bunch Rocket Salad, shredded
• 1 1/2 tbsps. Olive Oil
• 1/2 Lemon, juiced
• 1 tsp. Honey
• Freshly ground Salt and pepper

Procedure:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the rocket.
12. Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

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Chicken Noodle Soup with Ginger

Ingredients:

• 1 Vegetable Stock Cube
• 900 ml. water
• 4 Chicken Drumsticks
• 1 tsp. Fresh Ginger, grated or finely chopped
• 1-2 cloves Garlic, grated or finely chopped
• 1/2 box Mushrooms, thinly sliced
• 1/2 - 1 Red Chili Pepper (optional), finely chopped
• 50 g. Rice Noodles
• 1/2 can Sweetcorn
• 2 tsps. Soy Sauce, plus extra for serving
• Mint Leaves, to serve

Procedure:

1. Pour the stock (cube + water) into a pan and add the chicken.
2. Peel and grate or chop the ginger and garlic and add to the pot.
3. Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
4. Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
5. Remove the chicken to a board and pick the meat off the bones. Discard the bones.
6. Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
7. Simmer for 3-4 minutes until the noodles are tender.
8. Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
9. Serve with extra soy sauce for drizzling.

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Aromatic Vegetable Pilaf

Ingredients:

• 200 g. Basmati Rice
• 1 Onion, peeled and finely sliced
• 1/2 box Mushrooms, cleaned and roughly chopped
• 150 g. Green Beans, trimmed and sliced
• 1 Carrot, peeled and finely chopped
• 1/2-1 tbsp. Cooking oil
• 1/2-1 tbsp. Ghee/butter, optional
• 1/2 Cinnamon stick or 1 tsp. Cinnamon
• 3 Cloves
• 1-2 Cardamom Pods, lightly crushed
• 1 Bay leaf
• 1/2 tsp. Ground Turmeric
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/2 tsp. Chili Powder
• Sea Salt
• 350 ml. Water
• 2 tbsps. Raisins
• 2 tbsps. Pistachio Nuts, toasted

Procedure:

1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
2. Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
3. Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
4. Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
5. Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
6. Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
7. Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
8. Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
9. Meanwhile, toast the pistachios in a dry pan.
10. Uncover and fork through the rice and vegetables.
11. Sprinkle with the toasted pistachios and serve.
12. You can serve it with plain yogurt as well (optional).

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For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC, 

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

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Chicken Curry (Pinoy Style)

I remember my college days while I stayed in a dormitory along España Manila, eateries were everywhere. And to have anything sizzling for dinner was something expensive. So, the usual menudo, caldereta, adobo, igado, anything fried and chicken curry were our everyday delight. Well, I thought that I won't be missing such dishes. I haven't tried Igado yet, maybe soon. Chicken curry pinoy style is one that I really missed. It is funny because being here in UAE seems easy to do it because curry powder can be bought everywhere, but I am afraid that it would be too much spiced and might not be the same as what I had back in the Philippines.

My husband and I visited one of our friends and he served us chicken curry for dinner. I was excited to taste it and I was not disappointed. It was very much the same as what I remembered back in the Philippines! I asked him what curry powder he used and he showed it to me. Well, here is my version now. 

Ingredients:

• 1 kg chicken cuts
• 1/4 kg chicken liver
• 1 can coconut milk
• 2 tablespoon garlic minced
• 1 medium onion chopped
• Lemon juice
• 2 medium carrots cut into 1" thickness round
• 1 big potato cut into cubes
• 1/4 cup chick peas
• 1 cube chicken stock
• 1 1/2 cups water
• 4 tablespoon oil
• 1/4 cup fish sauce
• 3 tablespoon plain curry powder
• Salt
• Pepper
• 1 teaspoon Dried chili flakes

Procedure:

1. Put the lemon juice to the chicken cuts. Set aside.
2. Heat oil in a casserole. Saute garlic and onion.
3. Add the chicken cuts and chicken cube stock.
4. Add fish sauce, chili flakes and ground pepper. Cover and let it simmer for 10 minutes.
5. Add the liver and let it simmer for another 5 minutes.
6. Pour in the water, cover and let it simmer for 20 minutes.
7. Dilute curry powder to the coconut milk and add in the casserole. Mix it thoroughly. Let it simmer for about 7 minutes.
8. Put in the chick peas, carrots and potato cuts. Cover and let it cook for about 5-7 minutes.
9. You may add salt and pepper according to your taste. (Optional)
10. Serve and enjoy.

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Chicken Binakol

From our recent dinner in Ortego's Deli, my husband enjoyed eating chicken binakol. It is very similar to chicken tinola but instead of boiling it with water, it was cooked with coconut juice and coconut meat.

Chicken Binakol is very popular dish in Iloilo and making its way to all other regions. I am lucky that even if I'm here abroad, I had a chance to taste this dish. And since my husband and I really enjoyed it, I did my version of chicken binakol. Indeed a comfort food especially now that it is almost winter here in UAE.


Ingredients:

• 1 Kg chicken, cut into serving pieces
• 2 pieces sayote (chayote), cut into slices or can be replaced with 1 medium green papaya cut into cubes
• 1 bunch of petchay (chinese cabbage/bokchoy) or can be replaced with 1 cup chili leaves or malunggay leaves
• 1 teaspoon of chili flakes or 1 piece of fresh chili
• 6 cups coconut water
• 1 cup coconut meat cut into about 1x1 inch or just scrape it with spoon
• 5 cloves garlic, chopped
• 1 onion, chopped
• 2 stalks lemongrass, cut into 1 inch
• 1 thumb sized ginger, cut into strips
• 3 tablespoon fish sauce(patis)
• 4 tablespoon oil
• salt and pepper to taste

Procedure:

1. In a sauce pan, heat oil then saute ginger, garlic, onion.
2. Put the chicken.
3. Season with fish sauce, chili flakes and pepper. Continue sauteing until light brown. 
4. Pour coconut water cover and let it simmer for 30 minutes or until chicken is tender.
5. Add in sayote and cover then simmer again for another 7 minutes.
6. Add lemon grass and coconut meat.
7. Season with salt according to taste.
8. Add pechay leaves, cover then turn off the heat.
9. Serve and enjoy!

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Oven Roasted Chicken with Herbs

Sometimes, whenever we think of cooking gourmet style food, we always assume that it takes much effort and time in making one. Conversely, fancy restaurant-style food can be as easy as how we usually do cooking at home. Simple procedures, few and available ingredients is all we need. Well, enough creativity is also a good factor to consider but not really necessary.

Here is one easy good food you can prepare any time in your kitchen. This is definitely a good choice for a quick and effortless recipe to serve on a usual or special day.

Ingredients:

• Chicken cuts
• salt
• pepper
• dried basil
• dried thyme
• dried chili flakes
• dried bay leaves
• lemon slices
• lemon juice
• vienna sausages
• cherry tomatoes
• baby carrots
• olive oil

Procedure:

1. Sprinkle the chicken with lemon juice.
2. Add pepper, salt, basil, thyme, chili flakes, bay leaves and rub it thoroughly to the chicken. Set aside.
3. Heat pan and add olive oil.
4. Lightly pan fry both sides of the chicken. Set aside.
5. Wash the baby carrot and cherry tomatoes.
6. Cut in halves the cherry tomatoes and sausages. Cut in slices the lemon.
7. Put the cherry tomatoes, baby carrots, sausages and lemon in a baking pan. Add some herbs.
8. Put the lightly fried chicken on top and add some more herbs.
9. Cover it with foil.
10. Bake in oven for 30 minutes in 350°F.
11. Take it out from oven and remove the foil.
12. Bake again for another 15 minutes.
13. Serve and enjoy!

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Adobong Paa ng Manok (Chicken Feet Adobo)

Adidas - that's how we call it back in the Philippines. Adobong Paa ng manok is one of may favorite ulam or just a finger food especially during a simple drinking session.

My husband saw a packet of cleaned chicken feet from a local grocery store here in Abu Dhabi. Without second thought, he grabbed and bought it. Happy tummy for dinner indeed :)

Here is my version chicken feet adobo :)

Ingredients:

• 1/2 kg Clean Chicken feet (In case there are still some yellow rough skin, it can easily be removed by soaking the chicken feet in a hot water then peel it off. Cut off the nails if needed )
• 3 tablespoon garlic - finely chopped
• 3 tablespoon onion - finely chopped
• 1/2 teaspoon chili flakes or 1 pc siling labuyo
• 1/4 cup Soy sauce
• 1/4 cup Vinegar
• 1 tablespoon sugar
• oil
• salt & pepper

Procedure:

1. Heat wok in a medium high fire.
2. Saute garlic and onions in oil until slightly brown.
3. Add the chicken feet and let it simmer for 5 minutes.
4. Add the soy sauce, vinegar and chili flakes. Cover and let it simmer for 10 minutes.
5. Add the sugar and pepper. You may add salt if needed. Let it cook for another 5 minutes or until the chicken feet are tender.
6. Serve and enjoy!

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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!

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Tinolang Manok (New Version)

I have previously posted my version of tinola with atsuete which is actually optional for this specific recipe. Some of my readers actually found it weird. Well, I am not surprise because when I searched for tinola recipe online, I didn't found any recipe with atsuete at all. Atsuete isn't much for its flavoring, it works well for coloring the recipe which I personally find it look more tempting.

This new post is almost the same as my previous post, only that this version is a lot more simple and with my own video. Yes, I am trying to add more ways to easily teach you some of my recipes. I may not be able to video all my recipes but I will try my best to capture my cooking in action whenever I have enough time.

Ingredients:

•  ½ kg Chicken – cut into pieces
• 2 tablespoon garlic – chopped
• 2 tablespoon onion – chopped
• 2 tablespoon ginger – chopped
• 1 pc chilli
• 2 tablespoon fish sauce
• ½ teaspoon fine salt
• ½ teaspoon fine ground pepper
• 3 cups water
• 2 cups papaya cut into cubes
• Oil

Procedure:

1. Heat oil in a wok.
2. Sauté ginger, garlic and onion.
3. Put the chilli cut into 3.
4. Put the chicken cuts.
5. Add fish sauce. Cover and let it simmer for 15-20 minutes.
6. Pour in the dissolved atsuete.
7. Add water.
8. Season with salt and pepper. Cover and let it simmer for 10 minutes.
9. Put the papaya cubes. Cover and let the papaya be cooked.
10. Serve and enjoy!

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Braised Chicken Breast and Sauteed Bean Sprouts

It was a lazy yet healthy dinner we had last night. Since I've been pushing my husband for few days diet before EID (yes, very long holidays for us here in Middle East), he suggested to have sauteed bean sprouts for our last night's dinner. It is really a great recipe - easy to cook, healthy and affordable. However, because we were on a "No Rice Diet", my husband asked for a little favor. He wanted the sauteed bean sprouts with tofu, plus, just any meat for the main course. Well, OK then. I have chicken breast in my fridge and the easiest way to cook it is to have it braised. DONE, we had a our food within 30 minutes!

Ingredients:

For Braised Chicken Breast:

• 1/2 Kg Chicken Breast (2 pcs)
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon sweet soy sauce
• pinch of salt and pepper
• 3 tablespoon oil

For fried tofu:

• 2 cups of tofu cut into cubes
• 1 cup oil

For Sauteed Bean Sprout:

• 2 tablespoon garlic
• 3 tablespoon onion
• 3 tablespoon oil
• 3 cups bean sprouts - wash and drained
• 2 tablespoon fish sauce
• 1/2 teaspoon ground pepper
• 2 tablespoon sweet soy sauce

  
Procedure: 

1. Marinate chicken breasts with lemon juice, salt, pepper, soy sauce and sweet soy sauce.
2. Heat oil in heavy, large saucepan over medium-high heat.
3. Add chicken breast pieces to hot oil. Set aside the marinating mixture.
4. Cook 3-5 minutes per side or until chicken is browned. 
5. Add the marinating mixture to saucepan. Bring to a boil until it thickens. Once cooked, set it aside.
6. In a new sauce pan, heat oil over high heat.
7. Deep fry the tofu until golden brown. Set aside.
8. In a new sauce pan, heat oil over medium high heat. Saute garlic and onion.
9. Add the bean sprouts.
10. Add fish sauce and pepper. Let it simmer for 2 minutes.
11. Put in the fried tofu and 2 tablespoon sweet soy sauce.
12. Serve plate with chicken breast side-dished with sauteed bean sprout.
13. Enjoy =D

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Chicken Noodle Soup

It's Sunday and was supposed to be my first day of work in a week. But then I decided to just stay at home since I am not feeling very well. My husband took a day-off as well because he has severe back pain. After visiting our doctors this morning we passed-by in a newly open Chinese grocery near our flat. I was so happy to find tofu, dried mushrooms and different kinds of noodles as well. We bought a pack of tofu, and a kilo of noodles. On our way home I ask my husband to buy some veggies because I will be cooking chicken noodle soup. So, I guess this marks that we are officially sick.

I remember when I was kid, my Mom usually cooked noodles for me. She said it will help me get better. I don’t specifically know the reason behind, well aside from it will keep me warm.

It was my first time to cook Chicken Noodle Soup, or we Pinoys usually call it chicken mami. I am not even sure if I did the right thing. Thus it tasted very good though.

Ingredients:

• 1/2 Kg Noodles
• 1/2 Kg Chicken Breast _ boiled & shredded
• 1 medium onion
• 1 tbsp + 1/2 cup garlic minced
• 2 medium carrots - thinly sliced
• 2 cups of cabbage - chopped
• 1 cup tofu cut into small cubes - fried
• Sliced boiled eggs
• 3 tablespoon celery
• oil
• salt
• pepper
• 3 cups of chicken broth
• 3 tablespoon fish sauce

Procedure:

1. Boil chicken with salt and water. Once cooked, shred and set aside. Keep the chicken broth.
2. Deep fry the tofu and set aside.
3. Saute the 1/2 cup garlic until golden brown. Set aside.
4. Heat casserole and put oil.
5. Saute garlic and onion.
6. Put the shredded chicken. Add fish salt and pepper. Saute for 5 minutes.
7. Pour the chicken broth and leave to boil.
8. Add the carrots and leave it for 3 minutes.
9. Put the noodles and celery. Let it simmer for 3-5 minutes.
10. Put the cabbage and simmer for another 3 minutes or until the noodles are cooked.
11. Add some more salt, pepper and water if it needs adjustment.
12. Serve with garlic, tofu and eggs on top.
13. Enjoy!

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Crispy Breaded Fried Chicken

I have been cooking breaded chicken for so many times but only now I made it the way I've always wanted it to be. Jollibee-like indeed! He he he... So I guess you know exactly how it turned-out. Juicy, crispy and perfectly coated chicken cuts.

Actually, I did it the same way as I usually do it. Only that I was not so excited to put the chicken in the pan with oil. I've waited for quite sometime for the oil to be totally heat-up in a low fire. I have it deep-fried to achieve an even color and well-done cooking.

Ingredients:

• 1 Kg Chicken cuts
• salt
• finely ground pepper
• flour
• oil (just enough to deep fry your chicken)

Procedure:

1. Rub the chicken cuts with salt and pepper.
2. Drench in flour. Set aside.
3. Heat oil in casserole with low fire.
4. When the oil is hot enough. Deep fry the chicken cuts for about 7-10 minutes or until the chicken is golden brown.
5. Serve with ketchup or sweet chili sauce.
6. Enjoy! =D

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Tinolang Manok

I am not sure if Tinolang Manok with atsuete are authentic from Bulacan, from Bustos (our town in Bulacan) or was it just from my Mom in our kitchen. He he he... Wherever it was originated from, what I am really sure is that it is an authentic Filipino dish.

I've seen the other version of Tinola, the one with clear soup... It was almost exactly as what kind of Tinola that I am used to but without the atsuete coloring.

Anyhow, enjoy my version iof tinola...

Ingredients:

• 1 kg chicken, cut into serving portions
• 3 tbsp oil
• 2 tbsp crushed garlic
• 1/2 cup chopped onions
• 2 tbsp ginger strips
• 2 tbsp patis (fish sauce)
• 2 cups green papaya (unripe or slightly ripe), cut in cubes
• 1 tsp atsuete powder - dilute in water (optional)
• 4-5 cups water

Procedure:

1. Sautè garlic, onion and ginger in oil.
2. Add chicken and sautè for a few minutes.
3. Add patis and it let simmer until meat is half-done.
4. Pour water. Bring to boil then cover and let it simmer for another 10 minutes.
5. Add diluted atsuete powder.
6. Put the papaya cubes and continue cooking until meat is well-done and papaya cubes are tender enough.
7. Season to taste.
8. Serve hot with steamed rice. Enjoy!

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Spicy Chicken Roll

Time to clean-up some fridge left-overs!

Ingredients:

• 1/2 Kg Boneless chicken breast
• 2 pcs cheese - cut into stick
• 2 pcs carrots  - cut into stick
• 1 tablespoon catsup
• 1 teaspoon hot sauce
• 1 tablespoon flour
• salt
• pepper

Procedure:

1. Flatten chicken breast by slicing it into thin layer.
2. Rub it with pinch of salt and pepper
3. Place the flatten chicken breast on a foil.
4. Put a line of carrots and cheese an inch near the end of the flattened chicken breast.
5. Roll the chicken with the foil. Make sure that the carrots and cheese are well intact inside the chicken.
6. Once you have molded the roll carefully remove the foil.
7. Brush onto it a mixture of catsup and hot sauce.
8. Preheat oven.
9. Place your chicken roll in the oven with 200C for 30-40 minutes .
10. Serve and enjoy!

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Chicken Gizzard Bopis

Ingredients:

• 1/2 Kg Chicken Gizzard (cleaned)
• 1/2 cup minced garlic
• 1/2 cup minced onion
• 1/4 cup minced ginger
• 3 pcs chili - minced
• 1/2 cup tomato - chopped
• 1/2 cup carrots - chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tb Spoon vinegar
• 1/2 Tb Spoon sugar
• 1/2 cup water
• oil

Procedure:

1. Bring to boil water with gizzard and a teaspoon of salt for 10-15 minutes. Once cooked, drain and chop.
2. Heat oil in a pan. Saute ginger,  garlic, onion and tomato.
3. Add in the chopped gizzard, chili, salt and pepper. Saute for about 3-5 minutes.
4. Pour in vinegar, water and sugar. Have it simmer for a minute or two before mixing it with your ladle.
5. Mix the chopped carrots and let it simmer for another 3 minutes.
6. Add some more condiments according to your taste.

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Sinampalukang Manok (Chicken in Tamarind Soup)

Ingredients:

• 1 whole chicken, cut into pieces
• 2 cloves garlic, chopped
• 1 medium-size Onion, sliced
• 1 tablespoon ginger, julienned
• 2 tablespoons patis (fish sauce)
• 1 pack sinigang sa sampaloc mix
• 2 pcs sili (chili)
• 4 cups water
• 2 cups water spinach leaves (kangkong)
• salt
• oil

Procedure:

1. Saute ginger in oil until light brown.
2. Add the garlic and onion.
3. Add the chicken and season with fish sauce until the chicken turns light brown.
4. Add sinigang mix and let its flavors seep into the chicken for about a minute.
5. Add the chili and water. Let it simmer for 15 to 20 minutes depending on the size of the chicken.
6. You can season the broth to your liking by adding more salt.
7. Add the kangkong and let it simmer for a minute before turning it off.
8. Serve hot with plain rice.

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Roasted Chicken With Pandan

What I love about having convection oven is that all I have to do is marinade meat and set it to my oven and do a lot of things while waiting for my dish to finish. Effortless yet savoury and tender.

I have a whole chicken and since I woke-up late this morning all I have to do is to clean the chicken and soak it to defrost in a marinating mixture for at least an hour. What makes this particular recipe extra special is that I used pandan leaves to stuff the chicken for a richer flavour and aroma.

Well, I didn’t really do much of the chores while waiting for my chicken to be cooked. I just did a little floor cleaning and watch my favourite TV series. Yes it’s surely a lazy Saturday morning. Here’s how it goes =D

Ingredients:

• 1 whole Chicken
• 4 cups Soy Sauce
• 3 cups water
• 1 cup lemon juice
• 1 Tablespoon Salt
• 4 pieces pandan leaves

Procedure:

1. Mix soy sauce, water, salt and lemon juice.
2. Before soaking the chicken, stub it all around with a fork or thin, small width knife so the mixture will be fully absorbed by the chicken. Let it marinade at least an hour.
3. Preheat the convection oven for 10 minutes.
4. Stuff 3 pieces of the washed pandan leaves inside the chicken. Tie the lower part of the legs with pandan leaves.
5. Rub some more salt and soy sauce in the chicken before placing it in the oven.
6. Set it 175 °C for 60 minutes and another 30 minutes in 225 °C to well done the outer part of the chicken.
7. Serve with your favourite dipping sauce.

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Spicy Chicken Caldereta cooked with Coconut Milk

The name Caldereta comes from the the spanish “caldera”, meaning cooking pot. Caldereta (Kaldereta) is one of the many classic Filipino dishes. It can be cooked with beef, pork or chicken.

Traditionally, Caldereta sauce is thickened with mashed cooked liver, but modern or should I say cooks-in-a-rush substitutes canned liver spread, either ways, I guess you won’t really notice the difference; your caldereta will still taste good.

One attributes of a good “caldereta” is the sauce and if you attained a very flavourful sauce, then diners will really consume lots and lots of rice.

One of the secret ingredients I learned from my Mom in cooking Caldereta is to use coconut milk as the base of its tasty sauce. The aroma is so tempting somewhat saying “come and indulge”. =D

In this particular recipe, I didn’t used much ingredients, I only made used of the available vegetables in my fridge. Nonetheless, the taste is still very good!

Ingredients:

• 1 Kg Chicken cuts
• 2 small can liver spread or ½ kg ground liver
• Onions, minced
• Garlic, minced
• 2 carrots – ½ inch sliced
• 2 pcs Potatoes cubed
• 1 cup tomato sauce
• ¾ cup soy sauce
• ¼ cup lemon juice
• 4 pieces hot chilli peppers, minced
• ¾ cup grated cheese
• 1 cups Chicken stock
• 2 cups Coconut Milk Powder – dissolved in 1 cup water (1 can Coconut Milk)
• Salt and pepper
• Oil

Procedure:

1. Marinade chicken cuts in soy sauce and lemon juice at least an hour. Set aside.
2. Heat oil in a pan. Fry the carrots and potatoes. Set aside.
3. Heat oil in a casserole. Sauté garlic and onion.
4. Add the marinated chicken and its mixture.
5. Mix the minced chilli and season it with salt and pepper. Cover and let it simmer for 10 minutes.
6. Add the chicken stock, tomato sauce, liver and coconut milk. Mix and let it simmer ‘til the chicken are cooked.
7. Add the grated cheese, fried carrots and potatoes. Serve with rice.

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Chicken Adobo

Aside from food trippin’ during busy days, we always have in-stock of chicken in the fridge for an easy to cook recipe. And for our Adobo craving continuation, I did a different version of cooking adobo. I used fresh chicken cuts, and I used lemon juice for marinating instead of vinegar which I used from my previous adobo recipe post.

Ingredients:

• 1 KG Chicken Cut into pieces
• 1 cup soy sauce
• ¼ cup lemon juice
• 3 pieces Chillies – chopped
• 1 onion – chopped
• 1 head garlic - chopped
• 2 tablespoon sugar
• Salt
• Pepper
• Bay leaves
• Oil

Procedure:

1. Marinade Chicken cuts in soy sauce, lemon juice, salt, pepper and bay leaves. Set aside.
2. Heat pan in medium high fire. Sauté garlic and onion in oil ‘til medium brown.
3. Mix in the chicken cuts and chillies. Set aside the marinade mixture.
4. Simmer the chicken. Once the liquid dries up add in small amount of oil to slightly fry the chicken.
5. When the chicken turns lightly brown add in the marinade mixture and sugar. Let it simmer till the sauce become thick.
6. Have a taste to judge if you need some adjustments in seasoning.

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