CHICKEN RENDANG the easy way.

:Ingredients

    1 whole chicken, chopped

   2 onions, chopped

   3 pcs. star anise

   5 cloves of garlic

   1 tblspn. brown sugar

   1 tblspn. chili flakes

   5 ginger slices

   2 stalks of lemongrass

   1 small cup, coconut oil

   2 tblspns. anato powder

   2 cups coconut milk

   2 tblspns. curry powder

Brown the chicken in oil and set aside. Pour the rest of the ingredients without the coconut milk in a blender and blend until smooth.

Place the chicken in a deep pan and pour the coconut milk. Heat and mix the blended ingredient and stir constantly until it comes to a boil. Turn the heat to low and wait for the liquid to evaporate 75 percent.

Add a pinch of salt and pepper and serve.

   

   

    

    

    
 

Shrimp & Chicken Sotanghon (Glass Noodles)

 Ingredients:
1/4 medium shrimps, peeled
6 pcs black mushrooms, sliced in quarters
1/4 lb blackwood ear mushrooms
1 carrot, julienned
1/2 small cabbage, julienned
1 breast of chicken, boiled and trimmed
1 yellow onion, sliced
1 onion stalk, chopped

1 clove of garlic, chopped
3-4 glass noodles

Anato oil

1 shrimp and chicken cubes

fish sauce

oyster sauce

Soak black musrooms in water for 30 mins. In a deep pan, saute onions, garlic, carrots and mushooms for 3 minutes. Add the sliced chicken, 3 tablespoons of oyster sauce and a dash of fish sauce, stir for a minute then set aside.

Pour the cup of mushroom juice into the pan and add a cup of warm water. Add 1/8 cup of anato oil, 1 shrimp cube and chicken cube and bring to a boil. Set heat to low and add 2-3 tablespoons of oyster sauce and a dash of fish sauce to taste. Add the julienned cabbage and glass noodles and mix for a minute. Place in a deep serving plate and add the sauted vegies and mushrooms on top of the noodles and serve.

Shrimp Gumbo

I wanted to do my own version because some of the ingredients I could not find in supermarkets, so here goes!

Ingredients:

    1/2 kg. shrimps (15-20 pcs) sliced in half

    1 large breast of chicken, deboned and chopped

    1 Zuchini or Chayote cut into cubes

    1/2 lb. okra, chopped

    1 Large Green Bell pepper (cut into 1/2 " squares)

    1 Large Red Bell Pepper (cut into 1/2" squares)

    1 large onion (sliced into 1/2" squares)

    2 large tomatoes (chopped into 1/2" squares)

    3 cloves of garlic (chopped fine)

    1 cup of flour

    1 tspn of Cajun spice

    1/2 cup vegetable oil

    4 tblspns Sunshine hot sauce

    1 tspn chicken powder

    Salt & pepper to taste

Wash and pat dry the sliced shrimps and sprinkle 1 teaspoon of Cajun spice and set aside on a plate along with the chicken slices.

In a deep sauce pan, brown the flour in medium-high  heat while constantly steering to prevent from burning. Keep steering until you are satisfied with the brown color, then add 3 cups of water, add the chicken powder and steer until the gravy thickens.

In a soup pan, add some oil and saute the garlic, onions for a couple of minutes and add the remaining vegetables until soft. Then mix the gravy, chicken slices and shrimps and let the gumbo simmer until the shrimps are cooked. Then add the hot sauce, salt and pepper to taste. Serve in a shallow bowl while adding a tablespoon of rice. Enjoy!

Fried Pompano with Black Bean Sauce

 

I have been eating fried pompano regularly, about twice a week and after a while I wanted to do something different with it so here goes!

Ingredients:

    1/2 kg. pompano

    3 tblspns oyster sauce

    3 tblspns sweet soy

    1 tspn black beans

    1 tblspn corn starch

    2 slices of ginger (chopped fine)

    5 cloves of garlic (chopped fine)

    1 onion (chopped fine)

    cilantro and black pepper to taste

Wash and pat dry the pompano and make square slices and apply corn starch. Deep fry for 3 minutes on each side until crispy then set aside on a dish.

To make the sauce, saute the garlic, ginger and chopped onions and black beans  in a pan and add a dash of black pepper. Add a cup and a half of water and while stirring, add the sweet soy and oyster sauce. Fill a 1/3 cup of water with a tablespoon of corn starch and add to the pan. Stir until the sauce thickens then pour onto the pompano. Add som bits of cilantro and serve.

Congee with Chicharon, fried tofu, egg, scallions and fried garlic

 

 

I can say that this is a fusion of Chinese, Mexican, Filipino and American dish...why? American because I used 2 pieces of KFC chicken and a cup of rice to make the congee, Chinese for the 2 pieces of fried tofu, Mexican for the chicharones, and Filipino for the fried garlic and scallions.

 To cook the congee, I shredded the KFC chicken and dropped it in a pot of water (3 cups) along with the bones which I discarded later. I then added a cup of rice and stirred constantly as it boiled until I got the right consistency. Since KFC chicken has already a mixture of spices, I only added fish sauce to add more flavor. I bought a pack of chicaron from the supermarket along with the scallions and garlic. I bought the tofu from a Chinese deli store which I sliced and fried using vegetable oil.

To finish the dish I arranged everything in a bowl and just dropped a boiled egg as shown in the photo. So enjoy!

Salmon with Hollandaise/Tarragon Sauce

 

Ingredients:

    1 lb. Salmon

    1 stick of butter

    1 tblspn. cooking oil

    pinch of salt & pepper

    Hollandaise/Tarragon Sauce

        1 egg

        1 stick of butter

        1 lemon

        pinch of salt

        pinch of tarragon

In a frying pan, add the cooking oil and butter and bring to a medium/high heat. Saute the salmon and upon finishing add a pinch of salt and pepper.

In a deep pan, add around 3 cups of water and set to medium heat. In a small bown, heat a stick of butter and clarify using a spoon. Place a stainless steel bowl on top of the pan with heated water. Add an egg and stir/beat using a wisk. Add the clarified butter a little at a time while constantly stirring. Add half a lemon juice and a pinch of tarragon and stir until the sauce thickens to a consistency that of a gravy. Turn the heat off and pour the sauce on the salmon.

Serve with rice, sauted carrots and zucchini and corn.

        

    

Barbecued Tuna Belly

 

The Philippines is known for its bountiful tuna and is served in most Filipino restaurants. They are usually caught in the waters of General Santos and Davao and are sourced all over the country. Two of the more famous tuna meat parts served in restaurants are the belly and jaw.

Ingredients:

    1 Tuna belly, cut into 3 parts

    Marinade:

        1/2 cup soy sauce

        1/2 cup Sprite

        1 lemongrass stalk, cut into strips and pounded

        3 tablespoons, calamansi or lime juice

        3 cloves of garlic, chopped fine

        2 slices of ginger

        1 teaspoon of black pepper

        1 tablespoon of cooking oil

        1 hot chili, diced

        2 tablespoons of oyster sauce

To make the barbecue sauce, bring the marinade to a boil then add a teaspoon of water mixed with corn starch. 

When cooking/barbecuing the tuna, brush every so often with the marinade as the tuna meat opens in the process of cooking.