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:

1/2 kg large shrimps, shelled and deveined
1/2 kg fresh mushrooms, sliced
4 tbsps lard
3 tbsps cornstarch
1/2 tsp powdered ginger
2 tsps soy sauce
salt

Directions:

1. Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well.
2. In a skillet, heat lard and stir-fry vegetables. Set aside.
3. Heat remaining oil in skillet and stir-fry shrimps in it for about 3 minutes. Add cooked vegetables to shrimps and combine very well. Add seasoning. Serve hot.

Happy cooking!

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

Post from: Blisstree

Seafood Sundays: Fried Shrimps with Mushrooms

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

Once again, it’s Meat-lovin’ Mondays!

So, do you enjoy eating or cooking with shrimp paste? If you are, then this is the dish to try. Others find bagoong or shrimp paste to be too salty so I suggest you limit your use according to your taste.

Ingredients:

500g pork, cut into cubes
3 cloves garlic chopped
2 onions, chopped
3 tomatoes, chopped
1 small pack bagoong
1 tablespoon of sugar
1 teaspoon vinegar
1 pork broth cube
3 tbsp oil
1/2 cup water

Procedure:

1. Fry the pork until golden brown then set it aside. Saute garlic, onions and tomatoes in oil, then add sugar and vinegar.
2. Simmer for 2 minutes then add the bagoong. Mix the pork and the water and simmer for 5 minutes. Serve with steamed rice.

Happy cooking!

Post from: Blisstree

Binagoongang Baboy recipe