Stewed Pork and Pumpkin

This recipe was inspired from My Recipes, Stewed Pork and Squash.  I altered and modified the ingredients.  The main ingredients like the part of the pork and the veggie, were not available at the time I bought them.  Moreover, I did not include the chili powder cos I have a child who don't like strong spices yet.  What's more, I replaced the ground red pepper to just ordinary crushed black pepper.  On top of that, I used chicken cube instead of a broth.  

Here's my version - 

Ingredients: 

1 tablespoon canola oil 

1 medium red onion, chopped 

1 teaspoon of garlic, minced 

at least 1/2 kg pork, twee bak, sliced at least 1/2 inch

1 teaspoon of ground cumin 

1/4 teaspoon of crushed black pepper

1 (15-ounce) can Hunts stewed tomatoes, undrained

1 1/2 cups of water

1 Knorr chicken cube

less than a pound pumpkin, cut into cubes 

fish sauce or salt to taste 

Preparation:

Heat oil in a large saucepan over medium high heat.  Add onion and garlic, saute until onions are soft, stirring frequently.  Add crushed black pepper, stir.  Add pork.  Stir and cook for few minutes until pork change color, not raw.  Stir in stewed tomatoes, add water and chicken cube.  Bring to a simmer.  Cover in low heat and simmer until the pork is tender, stirring occasionally.  Add the pumpkin then simmer until the vegetable are soft.  Add fish sauce to taste.  Good for 4 pax. 

The dish was great.  It was flavorful even without the other spices.  I believed if I did not modify the ingredients, the dish will be more savory.  By the way, I find the recipe in the budget meal category.  

Sinigang Fried Chicken

Not long ago, there's an appetizing yet effortless photo from one of the Chef I followed on Instagram.  I've never heard and tried the "Sinigang Fried Chicken."  Based on his post, it really looks delish!!  Yeah, chef's hashtag food-porn are Instagram worthy.  Based on  the name of the dish, I thought the recipe was simple.    Right away, I'd searched for the recipe.   Find a few, so here's  my version of the dish ;-)

Sure-enough, it was easy-peasy!!  

You only need:
1x whole chicken, cut into desired pieces;
generous amount of fish sauce;
1x 40g Knorr Sinigang sa Sampalok Mix Original;
Corn flour (available on hand) & 
Canola oil for frying

Marinate the chicken with fish sauce and Sampalok mix for an hour.  Before frying, coat chicken with corn flour.  

Of course, the flavor was really sour, tamarind hehe.  Initially, my son who is not used to the tamarind flavor especially adding it to the fried chicken, he did not like much.  When I cooked tamarind base soup I only give him a small portion of the soup, that's why.  Anyway, the rest of the family enjoyed the twist.  Update, the next day while he was eating lunch (leftover chix), he told me he already liked the tamarind fried chix!! hehe

Oh wait, just so you know here's the post of the Chef ;-P 

Yeah, I have a feeling you are laughing haha, chos!! Cos my version versus his was, aaahh!! Meh?!  Well, please remember "don't judge the book by its cover" haha!! I know the Chef has a secret ingredient and mine was only the obvious.  Anyways.

This dish is worth the try.  Till next time!! 

Beef Curry

My family and I are not really curry lovers, as much as possible we only cook Pinoy version.  When Panlasang Pinoy shared his dish, I tried it after few days.  First try, had it with fresh milk without chili and I lessen the ginger it turned out to be very mild curry flavor and the kids were able to eat it.  The second time, I used coconut milk with small portion of fresh milk, still without chili but I followed the ginger serving.  So the flavor became a bit strong and spicy.  Even without the chili I think the ginger made it spicy.  

I will share to you my version of Beef Curry, of course inspired by Panlasang Pinoy :)

Ingredients:

• 1/2 kilo beef cubed (beef curry meat) 
• 2 tbsp cooking oil 
• 1x  large sliced onions
• 3x  head crushed garlic
• 1x  dried bay leaf
• 2x cinnamon sticks
• 2 tbsp curry powder
• 1 cup coconut milk
• 1/2 cup fresh milk 
• 2x medium sliced tomatoes
• 1 tbsp lemon juice
• 2 tbsp minced ginger
• salt to taste

1. Heat oil in cooking pot.  Saute onions (caramelized) and garlic.
2. Add beef and cook until the meat turn light brown. 
3. Add bay leaf, cinnamon sticks and curry powder.  Stir to combine. 
4. Pour the coconut milk and fresh milk.  Bring to boil. 
5. Add tomato, ginger, lemon juice, and salt.  Stir. 
6. Transfer the dish into pressure cooker and cook til tender and sauce thickens. 

For me, I prefer the combination of coconut milk and fresh milk as it really made the dish more tastier and creamier.  Just be careful with the sauce when adding it to your rice :P  How I love to add chili but my kids will not like it.  But like what I said, the minced ginger gave the dish a bit spicy even without the chili.  If your kids don't like spicy either, I suggest you lessen the ginger as well.

Paksiw na Pata

My Paksiw na Pata version was inspired by a dear friend of mine and touch of Nora Daza.   I learned to cooked this when we were new here in Singapore.  I almost forgot this recipe until I read it from Let’s Cook with Nora.

My friend said, the only important thing I should remember when cooking this recipe that the vinegar, soy sauce, and brown sugar should be in equal parts. 

You need:

• 1 large pata or pig’s feet
• 1/2 head garlic, crushed
• 1 laurel or bay leaf
• 1/2 cup dried banana blossoms, soaked in water
• 1 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• peppercorn

Clean pata.  In large cooking pot or pressure cooker, combine all the ingredients except banana blossoms.  Bring to boil and remove scum if using a regular large pot.  Simmer until meat is tender.  Add more water as needed if cooking in regular pot.  No need to add water in pressure cooker.  Add banana blossoms and simmer for few minutes more.  Serve hot and enjoy!

Sarap to the bones

Oh la la, I enjoyed the version of Panlasang Pinoy's Max's Style Fried Chicken.  We all love it!! Sarap to the bones talaga! The whole chicken was steamed with spices and deep fried with salt and pepper.  Please note that aside from his ingredients, I added ginger and star anise from one of his reader's comments/suggestions.  The skin even the bone was really crispy and the meat is not dry. 

Servings: good for 4 to 6 person (share share) serve with rice and other side dish.  Best for 1 to 2 person with or without rice - oh la la the best!! 

So really really really happy that I bought a steamer pot few days ago.  Just so you know, my hubby gave me money so I could buy new clothes.  Instead I bought few kitchen stuffs again, wehehe.  Okie okie, its worth it.  Cos above all, I enjoy and love food (Priority A) more than fashion stuffs (Priority C) hi hi.

Um, about the fried chicken, will definitely cook this again and again!!! Thanks so much Panlasang Pinoy!! :)

Coming up: Puto Rice Muffiin from Asia Recipe.

 

Hainanese Chicken Rice

First and foremost, I wanted to try a home-made roasted chicken with chicken rice cos my children like it too.  I was searching… instead I found Hainanese Chicken Rice recipe.  For curiosity, I checked on the recipes and thought it was not that complicated.  Why not try.  Well about the Roasted Chicken, can’t find anything good yet.  In fact, I was surprised how roasted chicken was prepared – the chicken was not roasted but deep fry.  Hmm, wonder how it is done? 
Anyways, comparing all the recipes I’ve read online.  Here’s what I came up…


For the chicken -

• 1 whole chicken
• salt and ground black pepper
• 2 medium onions, peeled cut in half
• 1 whole garlic, skin intact
• 3 1” ginger
• spring onions
• water, reserve for rice  (depends on how many cups of rice you are going to cook)
• chicken cube
• fish sauce

For the rice -

• rice, uncooked and wash the usual way
• reserved chicken stock
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoon cooking oil

Directions:

1. Clean chicken the usual.  Rub generous amount of salt and pepper on the skin and cavity of the chicken.  Set aside.
2. In a a large cooking pot, place the onions, garlic, ginger and spring onions.  Add water just to enough to almost cover the chicken or depending on how many cups of water you will use for your rice later.  Bring to boil.
3. Once boiled, slide the chicken carefully.  Add fish sauce according to your desired taste and chicken cube.  Simmer for 20 minutes in low heat, covered.
4. Carefully turn the chicken and simmer for another 15 minutes, covered.
5. Remove from cooking pot by inserting a fork inside the cavity.  Be careful not to brake the chicken while dripping.  Serve on large plate.  Set aside.
6. In a separate pan, sauté the garlic and ginger in cooking oil.  Add the reserved chicken stock only.  Set aside.
7. Wash your rice the usual way.  Instead of plain water, add the chicken stock, measure according to  your rice and rice pot/rice cooker requirement.  Mix and cook the usual way. 
8. For the cooked whole chicken, I did not dipped in cold/iced water per other recipe’s *sorry.  Instead - in same plate, I cut the chicken with kitchen scissor.  Yay, it was a clean and nice cut :D

Serve with chicken rice and chicken rice sauce. Try and enjoy your meal :)

Crispy Pata

This morning, I imagined myself eating crispy pata (pork leg) :D.  Glad my hubby was off from his work today so I went to market just to buy one, happy I found a nice pork leg.



From market, I requested to cut it by 4 parts.

What to do:

• After cleaning and removing hair, if any, boil the pork leg (just like cooking pork stew/nilaga) with peppercorns, onions, garlic and water. Bring to boil and remove scum.  Add pork cube and fish sauce.  Simmer until tender (When its really tender, when fried - for sure sure its crispy, like major major crispy :d).  I actually cooked it with pressure cooker for 30 minutes. 
• Remove the meat from stew, let it cool and dry for few minutes (put in fridge).  By the way, I left a portion of meat for my kids in soup for their meal, they prefer soup/stew than fry;
• Once cool and dry, dust meat with ground black pepper and rub with Maggi Magic Sarap All-in-One Seasoning granules;
• Deep fry in a deep saucepan until tiny blisters appear on the skin.  And chop into desired pieces.

Serve with your favorite sauce and rice.  Well, my crispy pata was really crispy and delicious!!

Enjoy and good luck :)

Dancing Chef: Yellow Curry Paste

If you want a curry that is not spicy, try this Yellow Curry Paste pack from Dancing Chef.  Per label at the back, it says “…Yellow Curry is a mild, yet full-flavored and intensely aromatic curry that can be enjoyed by the young and old alike.”  Sure enough, my whole family enjoyed the taste.  They more like the non-spicy compare to Thai Green Chicken Curry.  So I’m the only spicy person in our family :p  For the record, it was the first time that my kids tasted curry, glad they ate it.  And as a family, we never tried curry in resto/ outside, so when I see others eating I’m actually drooling.  I can’t order cos I can't eat it all by myself.  So I tried cooking it at home, our second curry meal.  The recipe for this is the same as the Thai Green Chicken Curry. 

Mackerel Steak

It's my first time to buy a frozen mackerel fillet.  A promo from Shop N Save.  Offer 2 pack around $7, original price at $11 ;;)  Decided to steak the mackerel.  First, I marinated the fish for a few minutes with calamansi, soy sauce, and crushed peppercorn.  Next, I fried it, not overcooked, just few minutes on each side.  Lastly, I sauteed few garlic in oil then add the marinated sauce and added the fried fish.  Season to taste.  For final touch, I add the onions.  Wait...actually I added a small amount of tomato sauce and a teaspoon of sugar for a change.  It was good! :-bd

 

Sisig

One of my cravings, Sisig.  I cannot cook it cos it too complicated for me :P.  But Mama Sita's made it possible, one of her new creation :)  I followed the instruction indicated.  Unfortunately,  I didn't like her version, it's not what I expected.  It's more on sourly taste that I don't like.  I haven't taste the Capampangan version, my apologies.  I'm used to Gerry's Grill taste hi hi.  Don't know how to adjust the flavor either.  But my hubby said it was just okay.  

Bitter Stew: Pinapaitan

Our meal for today is a Filipino recipe called Pinapaitan, an ilocano dish - slightly bitter with strong citrus notes, ingredients are tasty and extraordinary.  My recipe was inspired by Mama Sita's Bitter Stew Mix and Lutong Pinoy.

This is my old time favorite meal, my dad like to cook this when we were young.  My dad was the best cook!  Unfortunately, I didn't remember how he cook this kind of stew.  Few days ago, when I was in Filipino store, I was surprised to see the Mama Sita's Pinapaitan mix.  At last! I can try it at home.  Thank you Mama Sita!  :)

My version:
Part 1

• 1 kg of beef
• pepper corn 
• garlic
• onion 
• water
• fish sauce
• beef cube, optional

1. In cooking pot or pressure cooker, put all the above ingredients.  Bring to boil and remove scum.  Replace the cover of the pressure cooker.  Cook til tender.   
2. Drain meat and slice beef to serving pieces, set aside. Also set aside beef broth. 

Part 2

• 2 1/2 cups beef broth
• 1 pack Mama Sita's Pinapaitan Mix
• cooking oil 
• garlic, minced
• ginger, sliced
• onion, sliced 
• cooked beef, sliced to serving pieces

1. Combine the beef broth and pack of Mama Sita mix in a bowl, set aside.
2. Saute garlic, ginger and onion in cooking oil.  
3. Add the beef, stir. 
4. Add beef broth with Mama Sita mix.  Bring to boil.
5. Add green chili, simmer.   
6. Try adding a bit of water and vinegar.
7. Season to taste. 

Smells good and so tasty! 

I don't have to go to Lucky Plaza to eat Pinapaitan :D

Bak kut teh

I sometimes cook this for my family.  I buy the pack for bak kut teh with natural herbs and spices.  My version is, I still boil this with peppercorns, garlic and onion.  I removed the scums first then put the herbs and spices.  Boil til meat is tender.  When meat is tender, I add on the shiitake mushrooms.  Season to taste.  After a few minutes I add green leafy vegetables and simmer for few minutes.   Serve hot.