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!