I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)

I miss Paella! It’s a shame that Spanish is just as unpopular as Filipino cooking is, here in Christchurch.

Post from: Blisstree

Signature Saturdays: PAELLA

Ingredients:

6 cloves garlic, peeled and minced
1 large onion, chopped
3 large tomatoes, chopped
1/2 kg chicken, cut into serving pieces
3 tbsp soy sauce
1 lemon, squeezed
1/2 cup tomato sauce
1 large red or green sweet bell pepper (or capsicum), chopped
2 potatoes, peeled and cubed

Directions:

1. Saute garlic in oil until golden brown. Add the onion and cook until soft. Add the tomatoes and mash. Stir well.
2. Add the chicken and mix well with the prior ingredients. Add soy sauce and lemon juice. Stir.
3. Add the tomato sauce and 1 cup water. Simmer for 20 minutes. Continue adding water until the chicken becomes tender.
4. Add the chopped pepper and potatoes. Let it boil then simmer for 10 more minutes until the potatoes are cooked.
5. Taste to check if it is salty enough. Otherwise, add in a spoonful or so of fish sauce. Mix well. Serve hot.

Happy cooking!

Post from: Blisstree

Chicken Tuesdays: Chicken Afritada

Ingredients:

1/2 tsp peppercorns
2 cloves garlic
2 tbsps fresh coriander roots or stems
2 lemongrass stalks, tender midsection only, finely minced
2 tbsps oyster sauce
2 tbsps light soy sauce
2 tsps sugar
1 1/2 tsps Asian sesame oil
750 g boneless, skinless chicken thighs, cut into 4cm pieces
36 pandan leaves, each about 12 inches long by 2 inches wide
peanut oil or corn oil for deep-frying
Sriracha sauce (Named for the seaside Thai town in which it originated, this bottled, hot or mild, sweet-tart all-purpose sauce is made from red chiles and resembles a light-coloured ketchup)

Directions:

1. In a mortar, pound the peppercorns to a coarse powder. Add the garlic, coriander roots or stems, and lemongrass and pound together to form a coarse paste. Scrape into a bowl and add the oyster sauce, light soy sauce, sugar, and sesame oil. Mix together and add the chicken. Mix well, cover, and refrigerate for 2 hours.

2. Remove the chicken from the refrigerator. To make the chicken bundles, lay a pandan leaf on a work surface. Make a mound of chicken about 4cm high (using 1 or 2 pieces of chicken) about 4 inches from the stem end of the leaf. The idea is to tie the leaf into a knot that encloses the chicken. Bring up the ends, then pull the long end over and around to cover the front of the chicken pieces. Tuck the end under and up to meet at the top with the stem end. Tug a bit to enclose the chicken securely in the tiny bundle.

3. Pour the peanut oil or corn oil to a depth of 2 inches in a deep, heavy frying pan and heat to 180 degrees Celsius on a deep-frying thermometer. Working in batches, add the chicken bundles and fry until the meat is firm and cooked through, about 4 minutes.

Using a slotted spoon or tongs, transfer the bundles to paper towels to drain.

4. Arrange the chicken bundles on a platter. Serve immediately with Sriracha sauce for dipping. To eat, unwrap the leaves and discard them.

* Makes about 3 dozen pieces; serves 6-8

Happy cooking!

Source: Savouring Southeast Asia
by Joyce Jue

(photo to follow)

Post from: Blisstree

Signature Saturdays: Chicken Pandan

After watching the last full show with my mom, we both left the cinema having the same sentiments. It was moving and heart-rending. My impression of India went beyond the overcrowded trains, the way I’ve always viewed it on the Amazing Race. Growing up in a third-world country, the film made me realise how India is far from different to the Philippines’ pitiful state. Actually, throughout most of the scenes in the movie, my mom would nudge and whisper to me “Parang sa ‘Pinas din” (Translation: “Similar to the Philippines”).

Hence, in celebration of the movie’s award-winning success, I treated myself today to some Indian fair: Butter Chicken with rice and Naan bread. Yum!

How about you? Did you like it too? The movie and/or the butter chicken?

Post from: Blisstree

Feedback Fridays: Like it or not?

Ingredients:

1 clove garlic
1 cm slice root ginger
3 tbsps soy sauce
2 tbsps honey
500g chicken nibbles

Chilli Soy Dipping Sauce:
3 tbsps soy sauce
1 tbsp sweet chilli sauce

Directions:

1. Crush, peel and mash the garlic. Peel and slice the ginger. Mix the garlic, ginger, soy sauce and honey together in a plastic bag. Add the chicken nibbles and leave to marinate for 2 hours.
2. Drain from marinade and place in oiled roasting dish. Bake at 190 degrees Celsius for 10 to 15 minutes or until golden and cooked. Serve hot with chilli soy dipping sauce.

Chilli Soy Dipping Sauce: Mix the soy and sweet chilli sauces together. Place in a serving bowl.

Serves 4 to 6.

Happy cooking!

Source: Quick ‘n’ Easy Chicken Starters, Stir Fries, Roasts & More
by Robyn Martin

Post from: Blisstree

Chicken Tuesdays: Chicken Nibbles with Chilli Soy Dipping Sauce

Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper

Directions:

1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer, add the chicken, and continue cooking for another 30 minutes or until the rice is done.
3. While waiting for the rice to cook, heat the remaining 2 tablespoons of oil in a skillet and fry the remaining 2 tablespoons of garlic until golden brown. Set aside.
4. When the rice is finally cooked, add the fish sauce and continue cooking over low heat for another 3 to 5 minutes. Serve in a soup tureen or soup bowls. Sprinkle the fried garlic, chopped spring onions and pepper on top. Serves 4.

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks

Post from: Blisstree

Chicken Tuesdays: Arroz Caldo

Ingredients:

2 tbsps vegetable or corn oil
1 1/2 tbsps finely minced garlic
1/4 cup finely minced onion
1 tbsp minced ginger
1 1/4 kg chicken, cut into serving pieces
salt and ground black pepper to taste
2 tbsps fish sauce
3 cups water
2 cups peeled and cubed green papaya
2 cups spinach leaves or watercress

Since there wasn’t any green papaya nor raw pawpaw available here (not even at the Asian grocery!), I decided to use potatoes instead. It didn’t make much of a difference, so long as I can smell and taste the ginger-y flavour. Have you any suggestion though for an alternative next time I cook Tinola?

Directions:

1. Heat the oil in a large saucepan and saute the garlic, onion and ginger until the garlic is brown and the onion translucent.
2. Add the chicken pieces and stir well until the chicken is partly cooked. Season with salt, pepper, and fish sauce if desired. Add the water then cover and simmer over moderate heat until the chicken is tender.
3. Uncover the pot and add the papaya. Cook until tender. Turn off the heat and add the spinach leaves or watercress. Serve hot. Serves 4.

Tip: If you like this comforting and delectable ginger and chicken soup, you might also want to try and substitute mussels for the chicken!

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks

Post from: Blisstree

Chicken Tuesdays: Tinolang Manok

Ingredients:

1 head iceberg lettuce, chopped
4-5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tbsps toasted sesame seeds

Dressing:

1/4 cup brown sugar
1 tbsp soy sauce
1-2 tsps sesame oil
6 tbsps rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder

Directions:

1. For the dressing, whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
2. In a large serving bowl, combine the lettuce with chopped chicken and green onions. Chill until ready to serve.
3. Just before serving, mix in the chow mein noodles, orange segments and sesame seeds.
4. Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side). Serve immediately.

Happy cooking!

Image credit: iStockphoto

Post from: Blisstree

Crunchy Asian Lettuce and Noodle Chicken Salad

1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch

Directions:

1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.

Happy cooking!

Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Post from: Blisstree

Chicken Tuesdays: Korean Barbecued Chicken

In light of the big game coming up, here are some party snack ideas for the Asian food lover:

TOKWA’T BABOY  

TERIYAKI CHICKEN WINGS

SQUID IN SWEET HOT CURRY SAUCE 

SAMOSAS 

From my own experience growing up, I can just imagine my dad and his friends enjoying these appetizing pulutan with ice cold beer!

Now, if these are not your thing, why not try these other tasty munchies:

TOSTITOS WITH SOUTHWESTERN CAVIAR 

PRETZELS WITH BEER DIP

TORTILLA CHIPS WITH HOT BEAN DIP

EASY MEATBALLS 

TOMATO PIZZA BREAD

BARBECUE WINGS 

Happy cooking!

Post from: Blisstree

Home-cooked Superbowl munchies