Day 13, Pork and Paprika Stew

Yesterday I was thinking of a dish that is easy to prepare and not too much fuss since I was not really feeling that well after a night out with work colleagues.  Since I had all the ingredients needed to make a Pork Paprika Stew, I went with that instead.

PORK AND PAPRIKA STEW

2         tbs          oil
100     grams     bacon, cubed
2         pieces    onions, cubed
1         tbs          flour
about  1 kilo      pork, cubed
2         tsp          smoked paprika powder
2         cups       red wine
3         cups       chicken broth
2-3      pieces    paprika (cubed)
3         pieces    carrots, peeled and sliced
2-3      pieces    small red chillies
salt and pepper to taste

Heat oil in a casserole to medium heat, add the bacon and sear the pork until their done.  Then add the chopped onions, chicken broth and red wine.  Let it slow cook covered for about 30 minutes.  Then add the paprika, salt and pepper, paprika powder, carrots and chillies.  Let it simmer for about 15 minutes or until the pork meat is tender.

Serve the stew on top of a steamed rice, cooked macaroni, or cooked potatoes.

Day 12, Chicken Adobo

This classic dish is not entirely Filipino because the origin is Hispanic (mexican in the word "adobo").  Adobo is a main staple in our household when were growing up.  My mom would always prepare this dish with pork ribs or pork belly.  But I loved it when she prepared it with pork ribs (buto-buto), since you can slowly cook the adobo until the meat almost falls off from its bone.  The other variation that she would do is mixed pork and chicken or just like what I did in this recipe, just had chicken only.  If you asked a Filipino what is the national dish, they would normally answer, "ADOBO".  Adobo is consistently in the regional dishes, be it from north to south of the country.  Even though there are various ingredients and styles of this dish, the fact remains that the main recipe like the use of vinegar or any types of acids, salt and pepper, laurel (bay leaf) and garlic are consistent in every adobo that a Filipino would prepare.  Some like it traditional, and some like it jazzed up or fused with other ingredients.

1     kg     chicken legs (drumsticks)

1/4  cup soy sauce (used kikoman in this recipe)

1/4  cup   water

CHICKEN ADOBO

1     tbs coarsely ground pepper

3/4cup   vinegar 

5     cloves garlic, crushed

2-4 pieces laurel (bay leaf)

2     tbs oil

2     pieces onions, sliced

3     tbs liver pate

In a casserole, combine chicken, vinegar,pepper, soy sauce, water, laurel and garlic.  You may marinate for 30 minutes or overnight before cooking.  Take out the marinated chicken, cover and cook for about 30 minutes in medium heat or until the chicken is done.

Once the chicken is cooked, remove chicken pieces, set aside and strain sauce.  Put the sauce on the side to be used later.

In the same pan, heat oil.  Saute onion tip translucent and add the liver pate.  Add the reserved sauce and simmer till reduced and slightly thickened.  Then add the chicken pieces and re-heat for 3 minutes.

To serve:  put the chicken pieces in a bowl and then pour over the reduced sauce on top of the chicken . And garnish with ruccula, minced parsley or chopped leeks.  

Day 11, Mexican Pollo a la Crema

I was thinking of cooking Chicken Alfredo but ended up with this mexican recipe that was shared to me by one our previous guest at Ebun cafe-bistro-galleri.  This is a very simple dish to prepare and cook.  This delicious and creamy chicken can be served with Mexican rice or pasta.

MEXICAN POLLO A LA CREMA (CHICKEN IN CREAM SAUCE)

2  tablespoons oil

2  cloves garlic, minced

1  piece medium sized onion, sliced

2  pieces  chicken breast, diced into bite size chunks

1  cup  sliced mushrooms

1/2   teaspoon  paprika powder

1/2   teaspoon cayenne pepper

salt and pepper to taste

1  cup  sour cream ( i used cottage cheese in this one that i made)

1  piece bell pepper, cut in strips

1/2   cup shredded cheese

400  grams pasta, cooked and drained

Heat oil in a wok over medium heat.

Saute garlic and onions until translucent.  Add in the chicken and mushrooms.  Sprinkle the dried seasonings over the chicken and stir.  Cook thoroughly until chicken is done.  Add the sour cream, shredded cheese and bell pepper.  Stir and cook until the cheese has melted in a medium to low fire.

Serve over a pasta just like in the photo above or serve with rice.

Day 10, Sweet and Sour Fish

Since we still have some cod fish left, I thought of making a Sweet and sour fish inspired by Kylie Kwong recipe.  And so happens that hubby was thinking of the same dish to have this Sunday for our dinner.  Got most of the fresh ingredients needed for dish in the fridge.  Sweet and sour fish has always been my childhood favourite better than the pork variety.  I remember whenever my family would go to eat out, this dish is always one of the items my mom would order together with a yang chow fried rice to go with it.  But if fish is not available then I would settle with sweet and sour pork.

SWEET AND SOUR FISH

500     grams cod fish, sliced

2         tablespoons potato flour/cornflour

1         tablespoon cold water

2         egg yolks lightly beaten

3         tablespoons soy sauce

2         teaspoons sesame oil

1         teaspoon salt

30      grams plain flour

30      grams extra potato flour/cornflour

vegetable oil for deep frying

sauce:

1    small can pineapple chunks

1    small carrot, peeled and julienned

1/4  cup vinegar

5     tablespoons dry sherry

1/4  cup white sugar

1    teaspoon salt

5    cloves garlic, crushed

2    tablespoons ginger, julienned

1   piece small onion, sliced

1   small yellow bell pepper, julienned

100  grams cherry tomatoes, sliced in two

2   tablespoons soy sauce

Blend potato flour with water in a bowl until dissolved.  Add the fish, egg yolks, soy sauce, sesame oil and salt then mix well.  Set aside and let it marinate for awhile.  Combine flour and extra potato flour.  Add the marinated fish and mix well.  Heat the oil in a hot wok.  Deep fry the fish in batches over high heat, then reduce heat to medium and fry another minute or until fish is almost cooked through.  Remove fish from wok using a slotted spoon and drain on kitchen paper.  Set aside and place it inside the oven to keep it warm and make the sweet and sour sauce.

Saute garlic and ginger in a hot wok.  Then add the onions and saute for a minute.  Then add the pineapple chunks, vinegar, dry sherry, soy sauce, salt and sugar.  Bring to a boil and add the rest of the ingredients, reduce the heat and simmer uncovered for a few minutes.

Get the fish out of the oven and place the fish on a serving platter, then pour over the sauce on top of the fish.  Garnish with some chopped spring onions.

Day 9, Thai Coconut Soup

Had not written any blog since Thursday since I did not cook dinner.  When I arrived home that day, hubby already set the table for a valentine´s dinner.  I was supposed to make Tom Kha Gai or literally means chicken galangal soup.  Hubby bought quite a huge deep sea codfish from the market.  He made seafood chowder and will post the recipe for that later on.  Thought of making this fish soup, instead of making Tom Kha Gai, I will make Tom Kha Pla (thai coconut fish soup) instead, since we have loads of fish stored.  The recipe will be the same except that I will substitute the chicken for cod fish and scampi.  Have not tried or tested this recipe before, but it was definitely savoury soup specially when you have colds and have a flu.

5     pieces champignon(normally use 1 can straw mushroom),sliced
1     cup coconut milk
1     cup water
1    piece lemongrass (cut into 2-inch lengths and pounded)
4    pieces kaffir lime leaves (lightly torn/bruised to release the flavour)
1    medium sized onion, sliced
4    pieces small red chillies (sliced in 2)
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
250 grams firm white fish, cubed
10   pieces scampi, shelled and deveined
1   tablespoon coriander, chopped

Combine coconut milk, water, lemongrass, galangal, kaffir lime leaves, onions and bring it to a boil.  Add the mushrooms, fish and simmer for a few minutes.  Make sure you do not boil it too long as the fish would be overcooked.  Add the lemon juice, fish sauce and chillies to taste.  Topped with chopped coriander before serving.

THAI COCONUT SOUP

Day 8, Chicken with ginger and vegetables

This Thai ginger chicken stir-fried with mushrooms and ginger is an easy dish to cook.  Just make sure that all ingredients are prepared and your ready to start cooking.  Gai pad king is always in our order list whenever we go dine out for some Thai food.

2     tablespoons  oil
1     medium sized onion, sliced
50   grams fresh ginger, cut into julienne strips
3     pieces chopped chicken breast
80  grams  dried black fungus mushroom, soaked and drained
1    piece medium sized carrot, sliced diagonally
2    stalks spring onions, chopped
2    pieces small red chilli, cut in two
1    tablespoon fish sauce
4    tablespoon oyster sauce
2    tablespoon soy sauce

CHICKEN WITH GINGER AND VEGETABLES

Heat oil in a wok over medium heat.  Saute the ginger, then adding the onions after.  Add the chicken, stir frying until the chicken is done.  Then add the sauces to the chicken and mix.  If the sauce is to thick, add a bit of water.  Too thin, then add a tablespoon of oyster sauce or a 2 tablespoons mixture of cornflour dissolve in water.  Add the mushrooms and carrots at the end.  Stir-fry for a minute or two, then take the wok off the heat and put in a serving platter.  Garnish with spring onions and serve with a hot jasmine rice.

Day 7, Larb Salad with Chicken

This is the second day of preparing Thai cuisine.  Larb is good to eat as a salad or have it with a steamed rice.

2     tablespoons  jasmine rice
2     tablespoons  oil
500 gram ground/minced chicken
1    piece  red onion, minced
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
2-3 teaspoons chilli powder, to taste
1    piece, small red chilli, sliced
1    tablespoon coarsely chopped fresh coriander
1    tablespoon green onions, coarsely chopped
1    tablespoon coarsely chopped fresh mint
1    piece lettuce (serve it sliced or separate the leaves)

Heat a pan over medium heat.  Add rice and cook, stirring until golden brown.  remove from heat.  Transfer to the bowl of a food processor and process until finely grounded.

Heat oil in a over high heat.  Add the minced onion and chicken, and break up the mince chicken with a wooden spoon.  Cook for about 5 minutes or until the chicken changes in colour.  Add the chilli powder, chilli, ground rice, fish sauce & lemon juice.  Stir and adjust the spices and saltiness according to taste.  Take off the pan from the heat and add the chopped coriander, fresh mint and green onions.

Spoon on lettuce leaves or serve it like in the picture below.

Note:  Larb moo is larb with pork.  Substitute an equal quantity ground pork for chicken and cook as above.

LAAB SALAD WITH CHICKEN

Day 6, Spicy Shrimp and Tofu Noodle Salad

SPICY SHRIMP AND TOFU NOODLE SALAD

This week´s menu is inspired by Thai Home Cooking.  Last week, I was visiting a work colleague at her home, she made Som Tom and Spicy glass noodle salad with scampi.  So now that am back, I can start cooking some of my favourite thai dishes.  And this one that I made this evening has become a comfort food.

3     tablespoons lemon juice
2     tablespoons fish sauce (such as nam pla or nuoc nam), to taste
2     tablespoons soy sauce
2     tablespoons sugar
5     pieces small red chilies, chopped

4 oz (125 grams)     cellophane/glass noodles
10     cherry tomatoes, halved
12     cooked peeled, deveined medium scampi
1       piece  fried tofu, cut into small slices
150   grams  mushrooms/champignon, sliced
50     grams  fresh mint leaves, chopped
50     grams  fresh coriander, chopped
50     grams  onions, sliced
10     grams  garlic, chopped

Whisk the first 5 ingredients in a separate bowl to blend.  Dressing can be prepared ahead of time and let it stand at room temperature.

Soak noodles in cold water for 10 minutes to soften.  If required, noodles can be prepared 2 hours ahead of time, left in the water until ready to use.  Drain and coarsely cut with scissors into 6-inch lengths.  Transfer to bowl with dressing.

Add the tomatoes and all the remaining ingredients onto the noodles.  Toss to coat.  Place the noodles in a serving platter and garnish with coriander and slice lime wedges.

Note:  For a less spicy salad, simply bruise the whole chillies, do not cut them.  The original recipe would require for a pickled garlic, but i used a regular one instead.

Day 5, Pinakbet salad

Pinakbet is my all-time favorite vegetable stew, this is similar to french vegetable stew ratatouille.  Although I like my stew with bits of pork meat in it.  The recipe below that I will be sharing is not exactly a `pinakbet´ but more like a salad version.

3     tbs  olive oil
1     large eggplant, chopped
1     pc   squash, chopped
2     pcs red onion, sliced
1     pc  butter nut squash, chopped
1     pc  leeks, chopped
200 grams  asparagus beans, sliced in 2
salt and fresh ground pepper to taste

1. Place eggplant, red onions and squash in a baking pan. Then add 1 tbs of olive oil. Mix and place the pan in a pre-heated oven of 160F, let the vegetables oven cook with no cover for about 10-15 minutes or until the vegetables are done.
2. In a separate wok, saute the butternut squash and asparagus beans in olive oil.  Let it cook til the veggies are done.  Make sure not to overcook your vegetables since this will be serve as a salad.
3. In a huge container, combine steps 1 and 2.  Add the rest of the olive oil, then mix all the cook ingredients gently including the leeks so not to mash your veggies.  Add salt and pepper to taste.
4. Note:You may also have the option of adding chopped bell pepper, tomato or some shrimps or meat if you like. Can be serve hot or cold, as a salad or a side dish.

PINAKBET SALAD

Day 4, Stir Fried Scampi with baby corn

STIR FRIED SCAMPI WITH BABY CORN

3     tbs          oil
3     cloves     garlic, sliced
1     pc           red onion, sliced
400 grams     scampi, shelled & deveined
1     tbs          sambal oelek
1     tbs          tomato paste
100 grams     fresh baby corn
1     pc           green bell pepper, sliced
salt and pepper to taste

handful fresh coriander, chopped( for garnish)


Heat oil in a wok, then add the garlic and onions.  Continue to saute until the onions are transparent in colour.  Stir in the scampi and let it cook til  the scampi is cooked.  Add in the sambal oelek and tomato paste.  Stir for awhile then add the rest of the ingredients except for the coriander.  Adjust the sambal oelek, salt and pepper according to your preference.  Serve this with hot steaming rice or with rice noodles.

Day 3, Beef & Cabbage

Another work day tomorrow, and this afternoon we had a visit from our german friends.  They had a shoot with hubby and then we had a simple dinner together.  What I did this afternoon for dinner was to make a dish out of the stocks we have in the fridge and the cupboard.

The menu that I served tonight was a soup made from lentils and white beans blitz together and then I added some chopped up pak choi. As for the main dish, it was grounded beef and wok vegetables served with steamed rice.
Here is the recipe for what I had prepared for Sunday dinner.

Soup

1  pack  cooked lentils
1  can    white beans
1/4  kg   pak choi, chopped
1  tbs     chicken powder
Salt and pepper to taste

Boil water and add the chicken powder.  Then add the lentils and white beans.  Let it simmer for a few minutes and then blitz it.  Add the salt and pepper according to taste.  Add the pak choi last and simmer til the pak choi is cooked.  Serve while its hot.

Beef with chili and lemon

2   tbs        oil
6   cloves  garlic, minced
1   pc        big red onion, minced
1   kg        grounded meat
4   tbs        lemon juice
2   tbs       ground dry chili
2   tbs        chili powder (or according to taste)
1   tbs        chili garlic in oil

BEEF AND CABBAGE

Salt to taste
Chopped  green onions for garnishing

Saute garlic and red onions in a hot wok with oil.  Then add the grounded meat after, continue to stir and cook til the meat is cooked.  Then add the dry ingredients and the lemon juice.  Mix well and continue cooking until the flavours get absorbs in the meat.  Serve with steamed rice and a side veggies.

Cabbage & sweets stir fry

1   tbs    oil
2   small   onions, sliced
1   head    cabbage, sliced
1   pc        sweets, peeled and sliced into strips
salt and pepper to taste

Heat the wok and add the oil.  Then stir in the chopped onions, after a few minutes add the sliced sweets.  Cook for a few minutes and then add the cabbage.  Mix well and add the salt and pepper.
Cover and let it simmer for a minutes or until it is done.  Serve with the rice and grounded beef.

Day 2, Fried Rice

FRIED RICE 

Saturday once again and the dilemma of what to cook or eat for dinner was at hand.  It had to be something easy and not too fussy to cook. We decided to make fried rice with half of the scampi left from yesterday´s pasta dish.

I usually use a leftover rice from the day before when I make fried rice and separating the rice by a fork or by hand.

You may use any type of meat or vegetables that you have a leftover from the day before.  This would make to a very good fried rice.

3     tbs    oil
1     pc     onion, minced
1     tsp    curry powder
1/2  cup   scampi, deveined & rinsed
1     pc     carrot, diced
1     can   green peas
2     eggs beaten, w/ 1/2 tsp salt
500 gram cooked jasmine rice
       salt & pepper to taste
2    spring onions, chopped

Heat the oil in a wok or large frying pan on high heat until smoking, then saute the onion and curry powder.  Add the scampi until it is cook. Then  add the carrots & green peas.  

Stir in the beaten eggs and a minute later mix in the the cooked jasmine rice. Spread out the rice so it all heats through, and continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast.

Throw over the spring onions and serve immediately.

Day 1, Carbonara Scampi

Last night, I was craving for something easy with no red meat or chicken.  I know we had scampi in the freezer, so ask my hubby to take it out so that when I get home from work, it would be ready. Then I just checked our fridge for whatever veggies is lying around that needs using.  I found the following:

4     tbs               oil

CARBONARA SCAMPI

1     tbs               garlic, minced
1     pc                white onions, sliced
250 grams          peeled scampi
6     stalks           celery, sliced
1     tbs               flour
1/8  cup              water
1     small can     sliced mushrooms
1     tsp               chili flakes (to taste)
1     tsp               provence herb mix
1/4  cup              whole milk
250 grams         spaghetti (cook according to package instruction)
                          salt & pepper to taste
1     pc                egg

                         chopped or minced green onions
                         grated parmesan

• Saute garlic in a hot wok with olive oil.  Then add the onions til its cooked, add the scampi, saute for a few minutes or til it is pink in color then add the flour.  Mix very well until it coats the scampi, then add the rest of the ingredients except for the egg.
• Once you see that the water has combined with the milk and thickened a bit, mix the pasta in the wok.  Add salt & pepper according to taste.  Crack the egg on the pasta and mix very well until the egg coats the pasta.  Switched off your stove. 
• Garnish with chopped green onions and grated parmesan.

365 days of food made easy

Another month has just passed, now we just started February of 2013.  How time flies so fast.  I feel like am getting younger and younger....not older.  So, I have decided and will challenge myself to create, cook and try new dishes everyday then post the recipes here in this blog.  As history has it, I am good at starting things and not able to finish it up.  Just like when I started this blog in 2011, I was good in the first few weeks then afterwards, I got slowly lost interest.  Now, I will try to do this and hopefully accomplish something that I can be proud of before the big ?-0 arrives next year.

Please bear with me if I would not be able to post step-by-step photos of what I create and cook.  Am good at taking picture of the finish product only.  But hopefully in due time, I would be able to do it and share with you step by step pictures or even a video.  I am an amateur to blogging and photography, I try to learn every now and then to improve my skills.

The recipes that I will be putting here are based from my childhood favorites, or from old Manila.  And foods that I like or have tried in restaurants and want to re-create at home or at work.  It can also be a recipe that I have read in my varied collection of cookbooks.

So, please join me in this journey.  Let´s start this month of love with food where the famous saying, `A way to man´s heart is through his stomach´.