Tag: Filipino Recipes


Chicken Arroz Caldo Recipe

3
October

 

I grew up in a place where rain is a daily thing, not everyday, but on most days. For children like me back then, we had one comfort food during those cold and wet days – Arroz Caldo. My father, being Ilokano who loves cooking, always made sure that when we get home from school, we had food ready and waiting for us. Imagine the delight we felt upon arriving home when we found hot Arroz Caldo waiting to be served. That was heaven.

Today, in my own household, we also have the best Chef in the house – Daddy! We all love his flair for experimenting on different ingredients for our food because they always end up super delicious and we always want more!

Here’s one of Daddy’s excellent recipe – Chicken Arroz Caldo!

Chicken Arroz Caldo

Ingredients:

  • 4 to 6 pcs of any of the following cuts: chicken thighs, drumsticks, or wings
  • 2 cups of uncooked sticky rice (ordinary rice would also do)
  • 1 liter of chicken stock
  • Ginger (peeled, chopped into small pieces)
  • 4 cloves of garlic (chopped finely)
  • 1 large onion or 2 shallots
  • Spring onions or Scallions
  • 2 tablespoons Patis (Fish Sauce)
  • Salt and pepper to taste

How to Prepare:

  • In a big pot, put oil and drop the cut up chicken pieces. Let the chicken brown on one side without moving them (otherwise the skin will stick to the bottom of the pot). When one side is brown, turn to the other side and let this side brown as well.
  • Season with a little salt and pepper.
  • When both sides of the chicken are brown, add the garlic, ginger, and chopped onion.
  • Add the 2 cups of uncooked rice.
  • Mix the rice and add the Patis or fish sauce. Mix some more and then pour the chicken stock.
  • Cover and bring to a boil, then turn the heat low to simmer.
  • Stir once in while to so that the rice will not stick in the bottom of the pot.
  • Continue checking the rice until it becomes soft. Be careful not to make the mixture too thick. If it does, add a little water.
  • Taste to check the seasoning.
  • To serve, top with finely chopped spring onions and deep friend garlic and onions. Calamansi and pepper will also make this dish very delicious.
  • Always serve hot!

 

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Rellenong Bangus (Stuffed Milkfish)* Recipe

2
October

Ingredients:

  • 1 Bangus
  • 1 Tablespoon soy sauce
  • 3 teaspoons Calamansi juice
  • 1/8 teaspoon Pepper
  • Dash of Salt
  • 1/4 cup water
  • 2 tablespoons cooking oil
  • 2 cloves, crushed garlic
  • 1 onion, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon Butter
  • 1/3 cup chopped raisins
  • 1/3 cup peas, drained
  • 1/4 cup carrots, diced finely
  • 1 egg, beaten
  • 1/2 cup flour
  • 1/2 cup cooking oil

 How to Prepare:

  • Clean the Bangus by removing the gills;
  • Pound to fish using the handle of a knife to soften the meat inside;
  • To remove the backbone and the meat, you can do it two ways. One way, you may slit the back of the fish to open it and then you can proceed to remove the backbone and scrape the meat with a spoon, making sure to keep the skin intact and without a tear. Another way is to break the big bone at the nape and on the tail. Then, insert the end of the handle of an aluminum kitchen turner (“luwag” in Bisaya or “sandok” in Tagalog) through the neck of the bangus. With great care, push gently or scrape the handle between the meat and the skin. You can feel when the meat is entirely separated from the skin. When this happens, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This may take a lot of practice, but when you are able to successfully do this, you will be able to push out the whole meat without cutting an opening on the skin, which will make your Rellenong Bangus very neat.
  • Proceed to soak the Bangus skin (and head) with Calamansi juice, soy sauce and pepper. Set aside.
  • In a pan, boil the Bangus meat with pinch of salt and 1/4 cup water, just enough until the color of the meat turns into white. Let this cool, then drain, and then remove the bones bones.
  • In a pan, sauté garlic, tomatoes and onions in hot oil. Add the Bangus meat and season. Cook 5 minutes. Remove from fire.
  • Add in the butter, peas, raisins, carrots and eggs and mix thoroughly. Let this cool.
  • Proceed to stuff the Bangus skin with the mixture. If you slit open the back, sew the opening. If not, then you can continue to dredge the stuffed Bangus in flour and fry or bake until brown.
  • Serve hot.

*This recipe was shared and demonstrated by the Carmen Ward sisters of the Cagayan de Oro Philippines Stake.

 

 

 

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LUMPIANG UBOD

3
September

It’s something that we all want to eat; but many of us do not know how to make them. So here’s a very simple recipe that all of us can try.

 

Lumpiang Ubod

For the Wrappers:

  • 5 eggs, well beaten
  • 250 g all-purpose flour
  • 125 g cornstarch
  • 1 1/2 cups milk or water

To make the wrapper:

  • In a bowl, dissolve the flour and the cornstarch in water and mix; add the eggs and mix well
  •  Lightly grease a crepe pan and heat
  • Pour enough batter to form a thin layer
  • Cook until no longer moist on top
  • Remove from pan and place in a clean, dry plate
  • Repeat the procedure until all the wrappers are done
  • Place all the wrappers in the refrigerator, wrapped securely to avoid getting wet, until ready to be used

For the Filling:

  • 1/2 kilo Ubod or coconut shoots, cut into thin strips
  • 2 cups shrimps, chopped
  • 2 cups pork, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup stock
  • Spring onions, chopped
  • Salt and pepper to taste
  • Cooking oil for sautéing

For the Sauce:

  • 1 cup broth
  • 1 tsp salt
  • 1/2 tbsp soy sauce
  • 1/4 cup sugar
  • 1 tbsp cornstarch, dissolved in water
  • 2 cloves garlic, minced

Cooking Directions:

  •  Sautè garlic and onion in oil.
  • Add shrimps and pork, stirring until done.
  • Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender.
  • Add the ubod. Simmer for 3 to 5 minutes.
  • Season according to taste.
  • Transfer to a strainer to drain the broth. Allow to cool.

To prepare sauce:

  • Combine the following into a saucepan: broth, sugar, soy sauce, and salt.
  • Bring to a boil.
  • Pour cornstarch dissolved in water.
  • Add the minced garlic.
  • Remove the saucepan from fire and transfer the sauce into a bowl to cool.

To assemble, simply place the lumpia wrapper in a clean plate. Place at least a tablespoon of filling in the middle, and wrap.

Serve with garlic sauce.

Fresh Lumpian Ubod

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