DELICIOUS RECIPES

                                            Chicken Curry 

This curry recipe is one of my favorite Filipino chick2-3 tbsp. oil

• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

 

Chicken Salad

 Ingredients:

2 cups cooked shredded chicken, cold
1 cup chopped celery
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped

Directions:

1. Mix chicken, celery, lemon juice, salt and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.

    

Pork Chopsuey

Ingredients

• 1 pound pork tenderloin
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil, divided
• 2 cups thinly sliced bok choy
• 1 cup chopped celery
• 1 cup red bell pepper, cut into 1/4 inch strips
• 1 cup sliced mushrooms
• 1 (8 ounce) can water chestnuts, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1/2 teaspoon ground ginger

Directions

1. Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

                                                   Pancit Molo 

Filling: 

• 1 cup ground pork
• 1/2 cup cooked chicken meat, flaked
• 1/4 cup water chestnuts, chopped
• 3 tbsp patis (fish sauce)
• salt to taste

Stock:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions

Pancit Molo Cooking oil for sauteing Instructions:

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
• Cover the dumplings with a dry kitchen towel and set aside.
• To make broth: – Saute onion and garlic in oil until light brown.

Pancit Molo Cooking Add chicken stock and the remaig Instructions:

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
• Cover the dumplings with a dry kitchen towel and set aside.
• To make broth: – Saute onion and garlic in oil until light brown.
• Add chicken stock and the remaining salt and patis from the filling.
• Allow to boil, the drop the stuffed dumplings into the boiling broth.
• Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
• Season with pepper to taste.
• Before serving, garnish with chopped spring onions.

Tags: pancit, pork, soup

         Munggo Guisado  

  

Munggo (mung beans) can be found in any Asian Store. It's one of the staples in most Asian country. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it. In our household, I see to it that I have a variety of Filipino food in our table every week. My desire is to let my children continue to like and love to eat filipino food like we do back home. It is in a way of not to be homesick even with our food. And I'm thankful that they still do!
Ingredients :

:

                     • 1 cup munggo (mung beans)                                                                  

• 3 cups water

• 1 tbsp. vegetable oil

• 1/2 lb. pork, sliced

• 2 cloves garlic, minced

• 1 onion, chopped

• 2 tomatoes, chopped

• 2 pcs. Chinese sausage, cubed (optional)

• 2 cups water or broth

• 1 tbsp. patis (fish sauce)

• salt to taste

• 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.

2. In a pan, heat oil. Cook pork until it turns slightly brown.

3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.

4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.

5. Pour in water or broth and add boiled mung beans.

6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.

7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

HelpTips

Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking