Food Stuff

** All the recipes below have not come from any recipe book but from the people who cook them.

** We take all care but no responsibility for how they turn out. So cook away………

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Chicken rice or Arroz Caldo

This dish is one of our comfort foods especially when it is wet and raining.  I will normally use any left over steamed rice from the fridge so no need to cook a new batch.  Filipinos will use a special kind of rice called ‘malagkit’ which is a version of the Thai sticky rice.

If using uncooked rice, please read the alternative method of cooking.

Ingredients:

2 cups water
2 pcs. Chicken broth cubes
1 kg. chicken pieces, I normally would put in chicken wings and thigh fillets
1 cup cooked or uncooked rice
2 cloves garlic, chopped
1 inch cube ginger, sliced thinly
1 tbsp. cooking oil

Method:

Heat oil in a heavy saucepan and sauté the garlic for a couple of minutes then the ginger for a couple more minutes.  Add and brown the chicken pieces, add water and broth cubes, bring to a boil, then simmer till the chicken is tender.  Add cooked rice and more water if necessary.  This dish should have the consistency of a thick soup much like porridge.  If there is any left over, you can warm it up by adding more water in the pan and keep stirring to avoid burning the rice at the bottom.

If using uncooked rice, once you have sauted the garlic and ginger, add rice in the pan and mix till rice is coated with the oil, before adding the chicken pieces.

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Chicken Tinola

Ingredients:

2 cups water
2 pcs. chicken broth cube
1 kg. chicken pieces
1 small green papaya (pawpaw) can be found in asian shops or if not available, chocoes can be used, 2 pieces, peeled and cut into 1 inch cubes
1 inch cube ginger, sliced thinly
2 cloves garlic, chopped
1 bunch green young chilli plant leaves (baby spinach as an alternative)
1 tbsp. cooking oil

Method:

Heat oil in a heavy saucepan, sauté garlic for a couple of minutes then sauté ginger for another 2 minutes.  Add and brown chicken slightly then add water and bring to a slow boil.  Once boiling, add chicken broth cubes, then bring down to a simmer, cover and leave for 30 minutes or till chicken is tender to your liking.

Once chicken is tender, add papaya or choco pieces and boil till tender, about 10 minutes or less, I like this to be a bit crunchy.  Add the chilli leaves or spinach, bring once more to a boil till leaves are soft.  Serve warm with steamed rice.

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Pork or Beef Sinigang

Ingredients:

1 litre water
1 kg. Pork or beef spare ribs, chopped into 1 sq. inch
1 packet sinigang broth. Can be purchased at supermarket or asian shops (similar to photo below)
1 bunch snake beans
1 bunch green leafy kangkong or baby bachoy
½ kg taro (root yam) can be found in any asian shops
1 red or yellow capsicum

Other Choice of vegetables you can mix in if the above are not available:
I sometimes put in any veg scraps I have in the fridge like broccoli, cauliflower, cabbage, carrots, green bean

Method:

Boil 1 litre of water and mix in the sinigang broth (don’t worry about the 2 lt. the packet is asking for).  Add pork or beef and simmer till tender (about 1 hr or more, I like the meat to almost fall off the bones).  Add vegetables one at a time starting with taro, snake beans, kangkong and capsicum last.

Note:

Serve with steamed rice.  This dish is a soup dish and taste sour.  Filipinos like to dip the meat in fish sauce with chopped chilli.

It is even tastier if left overnight and served the next day warmed up.

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Pork / Chicken Adobo

Ingredients:

1 kg Pork (spare ribs, preferable with bones) or chicken or combination of both, cut into casserole style pieces
1 tbsp. cooking oil
1 pc. bayleaf
1 tbsp. whole black peppercorn
1 medium onion, chopped
3 cloves garlic, chopped
2-3 tbsp. soy sauce
1 tbsp. brown sugar
1 tbsp. white vinegar
1 cup water
1 chopped chilli (if preferred)

Method:

Heat cooking oil in heavy pan with lid.  Saute garlic for a couple of minutes, then add onions and chilli and saute further till soft.  Add meat and brown for about 5 minutes.

Add soy sauce, sugar, vinegar, bayleaf and peppercorn and mix till combined with the meat.  Bring to a slow boil.  Once boiling, add water and bring to a slow boil again.  Turn down heat to simmer and cover the pan.  After 20 minutes, check liquid level (add more water if required), must be a thin casserole type of sauce in the pan, adjust seasoning to your taste.  Cook till tender (approximately 1 hour or more).

Serve with rice.

Note:

It is even tastier if left overnight and served the next day warmed up.

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6 Responses to Food Stuff

  1. Geraldine Simpson says:

    Yummm…that sounds fantastic. Will be giving it a try!

  2. Lydia says:

    Trev & Guy, wow this is great, with recipe. I’m going to try to cook this one.

  3. Boots says:

    hello….move over Nora Daza….here comes Guy….yuuuummmmmmyyyyy….what about PANSIT…or merienda…

  4. margaret st hill says:

    They look great

  5. Mikey says:

    Made my first attempt at this today… However adjusted it slightly for a slow cooker… Absolutely delicious… And the easiest recipe!!! (and we made up some chilli fish sauce to go with!)

  6. Charmaine-Harry :) says:

    G’day Trevor & Guy…
    Any new recipes you can share? easy dessert? can’t wait… Hugs

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