Saturday, August 14, 2010

Rellenong Bangus (Stuffed Milk Fish)

 Cooking Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
cooked peas
salt and pepper to taste

Cooking Method:

1. Scale and remove the intestines of the bangus. 
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve.                 

Thursday, July 29, 2010

Fried Rice with Egg, Mushrooms and Green Peas

Cooking Ingredients:

2 cups cooked long grain rice
6 tablespoons/90 ml vegetable oil
8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped
2 large eggs, beaten to blend
4 small carrots (about 4 ounces/115 g total), peeled and finely diced
Salt and freshly ground black pepper
3/4 cup/100 g frozen petite green peas
3/4 cup/70 g thinly sliced green onions
1/3 cup/85 ml reduced-sodium soy sauce
1 teaspoon/5 ml toasted sesame oil

Cooking Procedures:

1. Transfer the steamed rice to a baking sheet to cool to room temperature.
2. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
3. Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.
4. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.
5. Add the egg and stir with a fork for about 30 seconds or until just cooked.
6. Remove the egg from the wok and allow to cool.
7. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.
8. Add the carrots to the wok and stir fry for 2 minutes.
 9. Add the cooled rice and stir fry for 2 minutes or until heated through.
10. Season with salt and pepper.Stir in the peas then the mushrooms and eggs.
11. Stir in ¾ of the green onions.
12. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
13. Transfer the rice to a platter and sprinkle with the remaining green onions. 

Chicken Stew (Tinola)

Estimated cooking time: 45 minutes

Cooking Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce) 

Cooking Procedures:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis.
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Serve steaming hot on a bowl with plain rice on the side.              

Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours

Cooking Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water
Cooking Procedures:
1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg. 
9. Bake until golden brown (about 15 minutes).     

Chicken Afritada

 Estimated cooking time: 50 minutes

Cooking Ingredients:
1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Cooking Procedures:

1. In a cooking pot or wok, heat oil.
2. Sauté garlic and onions.
3. Add chicken and slightly brown.
4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green and red bell peppers, simmer for an additional minute or two.
7. Salt and pepper to taste.
8. Serve this chicken recipe hot with steamed rice.                

Fried Chicken

Estimated cooking time: 45 minutes

Cooking Ingredients:
1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Cooking Procedures:

1. In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
2. Remove just before the chicken is fully cooked.
3. Strain off liquid.
4. In a frying pan or wok, heat oil and deep fry the chicken until golden brown.
5. Place on paper towel to remove excess oil.
6. Serve hot with rice and sliced cucumber or atchara on the side.          

Roasted Chiken

 Estimated cooking time: 1 1/2 to 2 hours

2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt

Cooking Procedures:

1. Make sure the chicken is clean with no remaining small feathers and no insides. 
2. Wash thoroughly and pat dry with a paper towel.
3. Rub the whole chicken with cooking oil as well as the inside cavity.
4. Next apply salt all over, again, including the insides
5. Fill the cavity with lemon grass.
6. Pre-heat oven to 400 degrees Fahrenheit .
7. Place the chicken on an oven rotisserie.
8. If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
9. Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
10. Serve with mashed potatoes, rice or corn on the side.