Saturday, August 31, 2013

SAFFRON RISOTTO BRINGHE



Saffron is a rare and costly spice. This dish is composed of risotto rice chicken stock, shrimp and other ingredients to make the dish creamy.

INGREDIENTS:
2cups risotto rice
1 medium onion, minced
2 cloves garlic minced
1 pinch saffron (about 1 tsp.)
2 liters chicken stock, seasoned well
1 cup heavy cream
1 whole chicken, sliced into serving pieces
500g large shrimp or prawns
2 sausages, sliced
1 red bell pepper, sliced into strips

PROCEDURE:
In a large sauté pan, sear seasoned chicken pieces in some oil. Pan fry till almost done and add sausages slices and shrimps. Set aside in bowl once all done.

In the same pan, sauté onions and garlic. Add red bell peppers then rice.

In another pot, bring chicken stock to a simmer. Add saffron and let steep in the stock. Pour in heavy cream to stock.

Pour 2 ladles of seasoned stock to the rice at a time, making sure to stir constantly until almost dry before pouring some more stock. Repeat this until rice is almost done. Turn heat off.

Add chicken, shrimp and sausages back to the pan and cover. Let stand for 3 minutes before serving.



Friday, August 30, 2013

SAUSAGE MENUDO



Simple dish for dinner, sausage menudo with pork potatoes, carrots and tomato sauce to make the dish tasty.

INGREDIENTS:
Assorted sausages
500g pork belly, cut into chunks
1 medium onion, sliced thinly
2 cloves garlic crushed
1 bay leaf
1 cup tomato sauce
2 tbsp. tomato paste
3 pieces potato, peeled and cut into chunks
2 pieces carrots, peeled and cut into chunks1 tsp. whole peppercorns
Salt to taste

PROCEDURE:
Pan fry sausages into a pot. Once cooked set aside.
In the same pot, sauté onions and garlic for a few minutes.

Add tomato paste and stir in pork belly pieces.
Pour in tomato sauce and water just to cover pork.
Sprinkle in peppercorns and simmer for 30 minutes.

After 30 minutes, add in carrots, potato and bay leaf and simmer till carrots and potatoes are tender.
Lastly, add sausages back in the stew. Serve hot.

Thursday, August 29, 2013

PALABOK SPAGHETTI




A perfect menu for your “meryenda”. Palabok is a Flipino dish composed of spaghetti,  and shrimp to make the dish perfect.

INGREDIENTS:
200g spaghetti boiled and refresh in cooled water to stop cooking
500g shrimp or prawns shelled and deveined
4 cloves garlic finely minced
1 onion finely minced
3 tbsp. achuete seeds steeped in ¼ cup hot water
(Saffron can take place achuete if unavailable but use only 1 big pinch)
2 cups crushed pork cracking
(chicharon or pork skin that s boiled, dried then fired)3 anchovy fillets
Olive oil for sautéing
1 tbsp. flour
Salt to taste
Lemon wedges
Chopped spring onions hard boiled eggs for garnish

PROCEDURE:
Boil shrimp shells and heads in 1 liter of water until reduced by half. Place shrimps in hot stock and let poach till done then set aside.

In another pan sauté anchovies, onions and garlic in some olive oil. Pour achuete water in an add shrimp stock.

Let simmer for 5 minutes and pour in flour dissolved in 2 tbsp. water. Let sauce thicken and season with more salt if desired.

When sauce has thickened, toss spaghetti in to reheat and fold in half of the crushed pork cracking.

Plate spaghetti and sprinkle remaining cracking on top. Garnish with egg wedges, spring onions and lemon wedges.





Wednesday, August 28, 2013

CHICKEN AND SHRIMP MOLO



This dish is a kind of soup with chicken and shrimp and other ingredients to make this dish delicious.

INGREDIENTS:
500g ground chicken
200g shrimp peeled, deveined and finely chopped
2 onions, finely minced
1 carrot, finely minced
4 cloves garlic, finely minced
½ cups chopped spring onions
1 egg
Wonton wrappers
Salt and pepper to taste
Chopped spring onions and fried garlic bits for garnish

FOR STOCK:
4 pieces chicken carcass
Shrimp peel and heads
1 onion sliced thinly
3 cloves garlic roughly chopped
Salt to taste
Water to cover
1 tbsp. oil

PROCEDURE:
To make stock, sauté garlic and onions in oil. Add in shrimp peel and heads and sauté pressing shrimp heads to get juice out.
Add chicken carcass and water and simmer for 1 hour.
Strain, season and keep on gentle simmer.
To make chicken dumplings, sauté onions and garlic and carrots until soft. Let cool down to room temperature.
Mix cooled mixture with ground chicken, shrimp, egg and spring onions in a bowl.
Lightly season and test seasoning by poaching bits of mixture in stock.
Spoon mixture into stock and poach till done then set aside.
Place wonton wrappers in stock and boil till soft.
Place dumplings back in soup and garnish with chopped spring onions and garlic bits. 


SALMON YUZU SINIGANG



This dish is composed of salmon heads, tomatoes and white miso paste.

INGREDIENTS:
2 salmon heads, cut into sections
2 cloves garlic crushed
4 tbsp. yuzu
4 tomatoes, sliced into wedges
1 daikon, peeled and sliced
2 tbsp. white miso paste
1 tsp. whole black peppercorns
Salt to taste
Enough water to cover

PROCEDURE:
In a soup pot, sauté onions, garlic and tomatoes.
Add salmon head and enough water to cover salmon pieces and bring to a boil.
Once boiling skim off scum and add yuzu juice and miso paste.
Simmer till salmon is tender about 20 minutes.
Add daikon last and check soup for seasoning, serve at once.