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

To my fellow overseas Pinoys, here’s a treat to keep the homesickness at bay. For the others, a breakfast/lunch/dinner suggestion, if you may.

While the marinade does its job,

why don’t you fry up some leftover rice and sunny-side up egg to complete your ToSiLog (Tocino-Sinangag-Itlog) ensemble!

Happy cooking!

Post from: Blisstree

Meat-lovin’ Mondays: DIY Tocino

Ingredients:

1 large fish
1 large onion
2 large green and red sweet pepper, cut into strips
5 tbsps soy sauce
5 tbsps vinegar
4 tbsps brown sugar
2 tbsps cornstarch
vetsin to taste
pinch of black pepper, pounded

Directions:

1. Clean and fry fish and set aside. Fry garlic, onions, and sweet pepper.
2. Make a medium thick gravy from the mixture of water, vinegar, soy sauce, and cornstarch. Add the fried garlic, onions and sweet pepper, and boil for 3 minutes. Season with vetsin.
3. Place the fish on a platter, pour the gravy over it and garnish with onions and parsley. Serve hot.

Good for 6 to 8 persons.

Happy cooking!

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

Post from: Blisstree

Seafood Sundays: Fish Escabeche Macao

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

Unfortunately, living away from home forces you to DIY — from chores to errands to baby-sitting to food! Thanks to Manang, I discovered how to make my own. I didn’t actually make Taho from scratch. It’s more like a discovery of its whereabouts.

As for the sweet sugar-y syrup, my mom surprisingly knows how to make arnibal. She caramelised brown sugar in a pot then poured 1 cup of water until the sugar is dissolved.

As for the chunky, chewy sago, all you need to do is boil the tapioca pearls for 5 minutes or until they float to the surface and become crystal-like in appearance. Drain in cold running water.

and presto!

Happy cooking!

Post from: Blisstree

Taho, a streetfood fave

Here’s a tasty, homemade twist to the canned kind. My picky 1-year old liked it and so will you!

Ingredients:

1/2 cup glutinous rice
1 cup sugar
2 cups water
1 can whole kernel corn or 2 cobs of fresh corn, scraped
2 cans coconut milk

Directions:

1. Combine glutinous rice, water and sugar in a deep sauce pan and keep to a boil.
2. After 5 minutes of boiling, add the coconut milk and corn stir well. If rice is tender and soup becomes thick, put off stove. Add a little water if it becomes too thick. Serve hot.

Ahh.. nothing beats a taste of home. Definitely brought back memories of my childhood days, aww.. =) My sincerest thanks go out to my Mom for this lip-smacking recipe! Keep those delicious food ideas coming!

Happy cooking!

Post from: Blisstree

Ginataang Mais (Coconut Cream Style Corn)

The quest began 2 years ago when my husband and I settled in a foreign country we now call home. Back in the Philippines, it was easy to find the right variety — at the sari-sari store, the supermarket, even the cigarette vendor who sells them while you’re on board the bus to work. Nowadays, whenever we take a trip down the Asian grocery, we almost always check out the aisles for new varieties of the infamous tamarind candy. My sister likes it sour. My husband likes it salty. I like it sweet.

Funny how something I never bothered to eat much of becomes one of many reasons why I miss being in the Philippines. And the husband nods in agreement. lol!

Post from: Blisstree

The search continues..

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:

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:

1 cup sweet rice flour (Mochiko is a popular brand)
3 cups water
3 cups grated fresh coconut
2 cups toasted sesame seeds
2 cups sugar

Directions:

1. In a mixing bowl, combine the sweet rice flour and water to make a smooth dough. With floured hands, shape the dough into small patties, 3 inches in diameter and 1/2 inch thick.
2. Bring water in a saucepan to a boil and drop in the patties. When they float to the top, scoop them out and coat with grated coconut. Sprinkle with sesame seeds and sugar and serve immediately.

I didn’t know anything about Mochiko until I chanced upon Feather’s blog. The fried chicken in the photo looks so tempting, I couldn’t wait to try out the recipe. So, I headed for the Asian grocery but got hold of a different brand. I’m not sure if it tastes the same or better than the Mochiko brand. One thing’s for sure though — your purchase of sweet rice flour won’t go to waste with these two lip-smacking recipes!

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks

Post from: Blisstree

Signature Saturdays: Palitaw (Rice Patties with Sesame and Coconut)