ARROZ CON POLLO Y CHORIZO

A lot of countries have their rice-and-something recipes. Of course, everyone knows the Spanish paella which is rice, a variety of seafood, and mixed meats. The Jamaicans have their simple rice and peas (which is actually beans) and we Filipinos have the Filipinized version of the Arroz Valenciana and the bringhe, both of which have chicken among other things. It usually has a long list of ingredients and is reserved for special occasions. 

This dish has the key components that most people like: chicken and rice. Better yet, it is a one dish meal and it is quick and easy to cook. Sounds perfect right? But it gets better. There are only a few ingredients which includes chorizo and olives. I used ordinary Milagrosa rice but you can also use whatever rice you normally use, such as Thai jasmine or long grain. The rice absorbs all the flavours of the ingredients resulting in the best shortcut meal ever. 

Ingredients:

6-8 chicken thighs
2 1/2 tsps. salt
6 pieces of small or 3 medium chorizo (about 100gms.), sliced
3 cloves of garlic, crushed
1 medium onion, sliced
1/4 cup of sundried tomatoes, sliced (I used the ones in oil; dried ones may be used)
12 pimiento stuffed olives
2 c. uncooked rice (I used Thai Jasmine rice)
2 1/2 c. chicken stock or water
1/4 c. dry sherry
1 tbsp. paprika
2 tsps. sugar
ground black pepper to taste
2 tbsps. olive oil

Method:

Pre-heat the oven to 300° F/150° C. 

Season the chicken thighs with the salt. 

Heat up a paella pan or ordinary frying pan and drizzle the 2 tbsps. of olive oil. Fry the chicken thighs on medium high heat until browned. 

Add the chorizo slices and stir fry until the oil turns red. Add the garlic, onions and sun dried tomatoes and fry until the onions are translucent. Add the rest of the ingredients (including the browned chicken), stir very well and bring to a boil. Simmer for two minutes. Check the seasonings. 

The dish can continue to cook in the paella pan or if a frying pan was used, may be transferred to an oven proof dish. Arrange the chicken on top of the rice, scraping off the grains of rice from the surface of the chicken and cover with foil. 

Bake in the oven for 30 minutes, stirring the rice after at half time (move the chicken aside before stirring, and arrange them on top of the rice again) and re-cover with foil. When its done, take out of the oven, keeping the foil lid on, and let rest for 10 minutes. It is then ready to enjoy

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WONTONS

Wontons remind me of visits to Sibu, Sarawak, my husband's hometown in Malaysia. We go to the local coffee shop to eat it for breakfast every morning. It is not unusual for people to eat out for breakfast and with the variety of food available each morning, why not. Despite the wide choice, I still go for a steaming bowl of wonton soup each time. 

CHURROS Y CHOCOLATE

Fried pastry dipped in hot chocolate will be a very sinful indulgence, no matter which way you put it, no matter what the excuse. Indeed, it is something to be partaken with caution and in very miniscule amounts if it can be helped. 

BEEF IN BLACK BEAN SAUCE ON RICE VERMICELLI

Black beans are one of the flavours of Chinese cuisine that gives it its exotic taste that can't be compared to anything else. Black beans are not originally black and is not like ordinary black beans. They are soy beans that have been fermented until they attain that strange but delicious colour and flavour. It is very salty and strong tasting so a little goes along way. It is usually mixed with other strong flavoured ingredients such as garlic and chillies.

ASADO BALSAMICO

Asado is a very popular Filipino pork stew that is almost the same as adobo. Adding bay leaf to adobo would, in my town, change the dish to asado. 

This recipe is a variant of the Tagalog asado. Although the word is of Spanish origin and literally means grilled or roasted, it is a stew in Philippine cuisine. 

I used balsamic vinegar instead of the usual white vinegar. This resulted in a very mellow tang rather than acidity. I also used cola, which helped tenderize the meat as well as added a different kind of sweetness and flavour. It is served on a bed of fried potatoes and topped with onion rings. 

Ingredients:

1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes
1 can of cola
1 clove of garlic
1 medium onion, chopped
1/4 c. balsamic vinegar
1/4 c. sherry
1/4 c. light soy sauce
2 tbsps. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 bay leaf
1/2 c. water
4 potatoes, peeled and cut into thick rounds
1 onion, sliced into thick rings

Instructions:

Put all the ingredients, except for the water, potatoes and onion rings, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes. 

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender. 

When this happens, turn the heat up and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce. Pour  the 1/2 c of water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.


Fry the potatoes until cooked and golden. Fry the onions just until it starts to soften. It should still retain its shape. 

To serve, lay the potatoes on a serving dish and spoon the asado over it. Top with the onion rings.

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TOFFEE AND PEAR PUDDING

As the leaves begin to fall, so does the pears from the next door neighbour's garden. Ably helped by the pesky squirrels, the half eaten fruits join the litter of dead foliage and twigs. Though I bemoan the task of clearing the garden in autumn, I love the fruits that autumn bring. When baked in desserts they have a charming way of creating a warm, cozy feeling.

THAI STYLE FISH CAKES

I like Thai food a lot. The combination of flavours are very well balanced even in simple dishes such as fish cakes. These fish cakes has all the essential flavours of Thai food: sweet, salty, sour, hot. 

CINNAMON PASTRY TWISTS

Cooking at home usually means cooking from scratch. There are exceptions, of course, which even chefs would recommend. The long, laborious and tricky steps to making puff pastry can be skipped by buying a pack of good quality store bought puff pastry.

DEVILLED ROAST CHICKEN

Bang-in-the oven cookery is one of my favourite styles of cooking. It gains me some me time while it the food tends to itself as it cooks. Roast chicken is my instant answer when I can't think of anything else to prepare. It is always delicious but can still use some perking up every now and again.

VIETNAMESE STYLE PANCAKE AND LETTUCE WRAPS

If you like pancakes, you'll definitely love this dish. It is not the usual sweet fluffy pancake,far from it. 

These are Vietnamese style pancakes (banh xeo) are made with eggs, coconut milk and rice flour. The pancake is crisp on the outside and gets its unusual taste from the coconut milk. The filling I used here is prawns with mixed vegetables. 

I think the way it is eaten is very interesting and exciting. A portion is wrapped in lettuce leaf and then dipped in a sweet and hot garlic chilli dip. It is a simple dish but the combination of all the ingredients and textures makes it so delicious. 

This is ideal as an appetizer but may also be served as a side dish. I could happily eat this all on its own.

Ingredients:  

1/2 c. rice flour
1/4 c. corn flour
1/2 tsp. turmeric
1/2 tsp. sugar
1 1/2 tsp.fish sauce
1 c. coconut milk
2 eggs, lightly beaten
200 gms. peeled medium prawns
1 medium carrot, shredded finely
1 clove of garlic, crushed
100 gms. button mushrooms, halved then sliced
1/2 cup beansprouts, trimmed
1/4 c. coriander leaves
2 spring onions, cut into rounds
1 tsp. light soy sauce
cooking oil
lettuce leaves

Method:

First saute the shredded carrots in 2 tbsps. of oil. Add the mushrooms, garlic and light soy sauce. Stir fry for a minute before adding the prawns and spring onions. When the prawns turn pink, add the beansprouts and coriander leaves and transfer to a dish. Divide the filling into four portions. 

Prepare the pancakes.   For the pancakes, combine the rice and corn flour, turmeric and sugar. Combine eggs, coconut milk and fish sauce then gradually stir into the flour mixture to make a smooth batter. 

Heat 1 tbsp. of oil, and pour in 1/2 cup of the batter (this recipe makes 4 pancakes). Cook on medium heat. When the pancake is nearly done (the underside should be crisp and the top should be nearly set all over), spread one portion of the filling onto the pancake. Cook for one minute, covered. 

Fold the pancake in half and transfer to a serving dish. Repeat with the rest of the pancakes. 

Serve with lettuce leaves and garlic chilli dip.

Ingredients for the garlic chilli dip:

1 tbsp. cider or white wine vinegar
1/4 c. lime or lemon juice
1 clove garlic, crushed
2 tbsps. fish sauce
2 tbsps. brown sugar
1 red finger chilli, chopped

Mix all of the ingredients together until the sugar melts. Serve as a dip for the pancake and lettuce wraps.

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RED BRAISED BEEF (BEEF PARES)

A very classic Chinese style of stewing meat is braising in a sauce flavoured with aromatics such as star anise, garlic and ginger. Soy sauce and wine is added to the liquid, which makes the cooked meat reddish in colour. Some restaurants have their prized "vintage" sauce in which they braise their meats over and over again, making the sauce rich and concentrated in flavour. The same braising method can also be used for lamb, pork or duck. Red braised beef may be eaten with rice, or noodles in soup. 

ORIENTAL STICKY SPICY WINGS

 Chicken wings is the ultimate finger food. I don't mind getting messed up to eat it. Its finger licking goodness is due to the fact that it has more skin than any of the other chicken parts. Any sweet sauce added to it turns into a sticky glaze. 

CHINESE STYLE ROAST BELLY OF PORK (CHINESE LECHON)

Roast meats hanging at Chinese restaurant windows are always such head turners. These glistening cuts of meat, duck and chicken are cooked according to age old recipes in a special oven which gives them that special crisp skin and juicy, tender meat. 

BIBINGKA WITH MOZZARELLA AND CHEDDAR

Bibingka is a special treat usually reserved for special occasions. Although mostly eaten in restaurants or store bought, it is actually very easy to make. Surprise your family with this modern version for breakfast or snack. 

Bibingka is a native Filipino cake not unlike the native cakes of the other Asian countries. The original recipes used rice flour and coconut milk and were baked in special "ovens" specially intended for it. It was made of clay and was fired with charcoal both at the top and at the bottom. Lining with banana leaf is the authentic way of lining the pans. It not only makes a non-stick lining, but also imparts a distinct flavour and fragrance. Non-stick baking paper may be used instead of the banana leaf. When cooked, parts of the leaf becomes singed by the heat of the charcoal and gives it a toasted look and taste. 

This type of bibingka is usually topped with salted duck eggs and sliced fresh native white cheese (kesong puti). It is served with grated fresh coconut and sugar. This recipe is a quick and modern version, with mozzarella and cheddar cheeses as the toppings. 

Ingredients:

3 eggs
2 c. flour
1 1/4 c. milk
3/4 c. sugar
1/3 c. melted butter
4 tsps. baking powder
1/4 tsp. salt

Topping ingredients:
100 gms. mozzarella
1/2 c. grated cheddar cheese
1tbsp. sugar
extra melted butter for brushing

Method:

Beat the eggs with the rest of the wet ingredients. Mix all the dry ingredients together and add to the egg mixture. Blend just until the dry ingredients are well moistened. 

Line 2 - 8" diameter cake pans (may also be baked into one thick cake) with banana leaves( wash and microwave for 40 seconds to make it pliable) or non-stick baking paper. Divide the batter equally between 2 pans and bake in a pre-heated oven (350° F/180° C) for 15 minutes (30 minutes for the thick version). 

Take the pan out of the oven and brush liberally with extra melted butter, top with mozzarella slices, and sprinkle with 1 tablespoon of sugar. Broil in the grill just until the mozzarella has softened. Take out of the oven and sprinkle with the cheddar cheese while hot.

All rights reserved ©Adora's Box Copyright 2011 

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FRIED HO FAN WITH PORK AND PRAWNS

Ho fan or flat rice noodles are very popular in Southeast Asia. They are also called hor fun or kuey teow. They are cooked in  many different ways: sometimes fried, sometimes with soup, sometimes dressed and topped with sprinkles. They are rather bland but takes on the flavours of whatever other ingredients you put in it. 

This very simple recipe is the way I cook ho fan at home. Beansprouts is usually added to this noodle but you can add any vegetables you like. The measurements of the ingredients are just a guide and may be varied according to your preference.

Ingredients:


500 gms. fresh ho fan
cooking oil for frying
2 eggs, beaten
1 medium onion, sliced
2 cloves garlic, crushed
100 gms. pork, sliced thinly, across the grain

1 1/2 tbsps. light soy sauce

1 tbsp. dark soy sauce

1 tsp. sugar

100 gms. medium prawns, shelled and deveined
3 bunches of fat spring onions, sliced into 2" lengths
1/4 c. water
ground black pepper
1 tsp. sesame oil
120 gms. beansprouts, tails trimmed

Method:


The fresh ho fan usually comes in a bag and is stuck together. Squeeze the bag gently to coax the noodles to separate. Take them out of the bag and peel the unseparated noodle strands apart. 

Put 2 tbsps. of oil in a very hot wok. Pour the beaten eggs. Stir continuously until it forms curds. Chop with the edge of a spatula or turner to break into little pieces. When the oil starts to come out of the eggs, scoop it all into a bowl and set aside. 

You don't need to wash the wok. Just make sure that there are no bits of eggs left in it. Heat up another 2 tbsps. of oil. Add the onions and stir fry for 2 minutes. 

Add the garlic and the pork, the soy sauces and the sugar. Stir fry for 2 minutes. 

Add the prawns and spring onions. Stir for a minute. 

Add the noodles, eggs and 1/4 cup of water. Stir fry until the noodles softens and all the seasonings coat it evenly. 

Add the pepper, sesame oil and bean sprouts. Stir fry for the final two minutes. Check the seasoning and adjust to your own taste. It is then ready to serve. 

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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SEARED SALMON AND POMEGRANATE SALAD

Salads are no longer considered rabbit food. They have become a trendy and light alternative to a meal. You are only limited by your imagination when it comes to preparing salads.