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Ipinapakita ang mga post na may etiketa na Main Course. Ipakita ang lahat ng mga post
Ipinapakita ang mga post na may etiketa na Main Course. Ipakita ang lahat ng mga post

Filipino Chop Suey

Posted by Gourmet World | Labels: , , , ,


Ingredients: 
1/2 lb Chicken liver and gizzard
1 cup boiled quail eggs
1 broccoli, cut into pieces
1 cup carrots, cut into strips
1 cup red bell pepper, sliced
1 1/2 cup snow peas
1cup small corn
1 cup onion, diced
1 tsp. garlic
1 1/4 cup water
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
2 tsp. cornstarch
salt and pepper to taste

Cooking Procedure:

Saute the garlic and onion
Add the chicken liver and let cook for 3 minutes more
Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
Add the shrimp then sprinkle some salt and pepper.
Add the oyster sauce and simmer for 2 minutes.
Put-in the broccoli and small corn then mix well
Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
Serve hot. Share and Enjoy!

Credits:
Panlasang Pinoy

Photo: Mark Idol Gonzales Marcelo






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Chicken Curry

Posted by Gourmet World | Labels: , , ,





Ingredients:
2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes
1 Can coconut creme (14oz.)
1 Tbs. Patis (fish sauce)
1 Medium onion (diced)
1 ½ Cups of green and red bell peppers cut into bite sized pieces
1 Cup Celery cut in ¾ inch pieces
5 Jalapeno peppers (stems removed)
3 Potatoes (quartered)
¼ Cup ginger (julienned)
4 Cloves of garlic (smashed)
¼ Tsp. freshly ground peppercorns
½ Tbs. Crushed pepper flakes (optional)
4 Tbs. Cooking oil

For the Curry Powder:
½ Tsp. Cumin
½ Tsp. Caraway
½ Tbs. Whole White Peppercorns
1 Tbs. Coriander
¼ Tsp. Nutmeg (powder)
½ Tsp. Turmeric (powder)

Cooking Process:
For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.
Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.
When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.

Optional: Garnish Chicken Curry with crushed red pepper flakes.


Photo: Kitchen Magic


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Fish Curry

Posted by Gourmet World | Labels: , ,



Ingredients:

THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (available at Asian food stores)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce

    CURRY INGREDIENTS:
3-4 fillets of fresh or frozen fish - any type, from sole to salmon
Handful fresh mushrooms, sliced
1 red bell pepper, de-seeded and diced
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)
Preparation:

Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!


Photo: BBC Good Food

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Pork in Shrimp Paste

Posted by Gourmet World | Labels: , , ,


1 kilo pork belly, cubed
2 cups water
4 tbsp. chopped garlic
1 large sliced onion
1/3 cup shrimp paste
1/4 cup vegetable oil
2/3 cup vinegar
1 tbsp. sugar
salt
pepper
Wash the pork cubes well. Then with paper towel, pat them dry.
Simmer pork cubes with water and pinch of salt and half of the garlic for 20 minutes.
 Remove from heat. Separate pork broth and pork.
On a separate pan, sautee garlic, onion, shrimp paste and pork until pork cubes turned light brown and paste are sauteed well. 
Add half of the pork broth. 
Simmer for 20 minutes or until meat is tender and about 1/4 cup of pork broth left. 
Add vinegar, pepper and salt. cook for another 5-10 minutes. 
Finally, serve Binagoongang Baboy with steaming hot rice.

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Chicken Satay with Mango and Ginger Sambal

Posted by Gourmet World | Labels: , , ,



Serves 4 as a starter

Ingredients

  • 350g skinned chicken breasts

  • 1 teaspoon finely chopped fresh ginger

  • 2 tablespoons light soy sauce

  • 1 teaspoon runny honey

  • 2 tablespoons sesame or sunflower oil

  • 12 bamboo skewers, soaked

  • The sambal

  • 1 stalk lemon grass, core of the stem only, finely chopped

  • 1 large, ripe mango, skinned, stoned and finely diced

  • 1 green apple, peeled and finely diced

  • 1 red chilli, de-seeded and finely chopped

  • 3/4 ribbons pickled ginger or 1 teaspoon

  • Fresh ginger cut into fine matchsticks

  • 2 tablespoons rice or white wine vinegar

Method

Flatten the chicken breasts and place on a board under a sheet of clingfilm, and beat with a rolling pin or the flat of a cleaver or heavy knife then cut into neat ribbons. Combine with the rest of the ingredients and leave to marinate in a cool place for an hour.

Preheat the grill, or, if you are using a charcoal barbecue, light it and let the flames die down before you start cooking, so that you don't scorch the meat. And if you are using wooden skewers, don't forget to soak them, otherwise they will impart an unpleasant charred flavour to your satay. Meanwhile, combine the sambal ingredients and set aside.

Thread the marinated chicken ribbons onto the soaked bamboo skewers, squashing them up a little to allow for shrinkage, which may occur during the cooking process.

Grill fiercely, turning once, till the meat is perfectly cooked through for 3/4 minutes per side should be about right. The honey caramelises most deliciously. Serve with the sambal on the side and accompany with plain cooked rice, Thai jasmine would be ideal, or rice noodles.

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    Stir-Fry Mussels and Bean Sprouts

    Posted by Gourmet World | Labels: , , ,




    Ingredients  for 2 People
    70 gms Mussel Meat (Approx 140gms Mussels in Shells)
    3 Tablespoons Cassava Starch
    1 Tablespoon Rice Flour
    40 ml Water
    2 Eggs
    50 gms Soya Beansprouts
    3 Tablespoons Fish Sauce
    2 Tablespoons Oyster Sauce
    2 Tablespoons Chopped Spring Onions
    2 Tablespoons Chopped Coriander Leaves
    1/4 Teaspoons White Pepper
    3 Tablespoons Oil
    1 Tablespoon Chopped Garlic

    Preparation
    1. Soak the mussels in clean water for 30 minutes, to give them chance to flush through the dirt. Then de-shell and wash them, then dry them on kitchen paper. You can also use tinned mussels if you wish.
    2. Mix the flour & starch together and add the water.
    3. Put the oil into a frying pan, add the chopped garlic and fry over a high heat until the garlic begins to smell.
    4. Add the mussels, flour, fish sauce, oyster sauce, into the pan and fry it for 20 seconds.
    5. Move the mussels over to the edge of the pan, put the eggs into the pan and fry the eggs (breaking them up) for a few minutes until cooked, once thats done, turn off the heat.
    6. Add the chopped spring onion, chopped coriander leaves, beansprouts and white pepper and mix them all together. Serve warm.
    Serve With
    Dried Flaked Chillies
    Vinegar
    Sugar
    Crushed Toasted Peanuts
    Sweet Chilli Sauce

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    Thai Mushroom Stir-Fry

    Posted by Gourmet World | Labels: , , , ,

    Ingredients   (For 2 Serving )
    100 gms Mushrooms (Oyster, Whitecap etc.)
    100 gms Spring Onion
    1 Tablespoon Light Soy Sauce
    1 Tablespoon Oyster Sauce
    1 Teaspoon Sugar
    2 Tablespoon Oil
    2 Garlic Cloves
    White Pepper
    Preparation
    1. Clean the mushrooms and chop them in half.
    2. Chop the spring onion into 4 cm lengths.
    3. Put oil in frying pan and heat.
    4. Chop the garlic and fry for a few seconds to release the fragrance.
    5. Add the mushrooms, spring onions, light soy sauce, oyster sauce, and sugar.
    6. Fry for 1 minute.
    7. When you serve add a pinch of pepper to season.
    Serve With
          Hot Fragrant Rice
          Chicken or Vegetable Bouillon

    Credits: Kitchenthai

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    Spicy Shrimp With Green Peppers Stir-Fry

    Posted by Gourmet World | Labels: , , ,




    INGREDIENTS:
    1 bag of frozen shelled shrimps
    3 cloves of garlic, chopped finely
    1 medium onion, chopped
    1 large green pepper, sliced in thin strips
    2 tbsp of chili garlic sauce
    1/2 cup of water
    salt and pepper
    3 tbsp of vegetable oil

    Procedures:
    Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
    Add the chili garlic sauce, water, salt and pepper. Stir and cover. Cook for another 2 minutes. Add the green peppers in the end. Stir and cook until the green peppers are tender but still crunchy.

    Credits: Feisty Cook

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    Lengua Estofado (Braised Beef Tongue)

    Posted by Gourmet World | Labels: , ,






    Ingredients:


    2 1/2 kilo ox tongue
    5 liters soup stock
    onion leeks
    1 tsp bay leaves, sliced
    1 cup cooking oil
    2 tbsp. soy sauce
    1 tsp garlic, minced
    1 onion, diced
    1 small can of tomato paste / 2 cans tomato sauce
    1 large potato, slice crosswise
    1 cup button mushrooms
    1 tbsp salt
    1 tbsp pepper

    Procedure:

    Prepare pot with soup stock, onion leeks, bay leaves and put to boil. Add the ox tongue until the hard skin peels off. Scrape the white thick skin, wash with water. Return the tongue in the soup stock until it becomes tender.

    Heat a pan. Heat cooking oil and fry the potatoes. Set aside.

    Saute garlic, onion, tomato sauce, mushroom and potatoes. Add soy sauce. Add sliced ox tongue seasoned with salt and pepper. Simmer for another 30 minutes. Serve hot.


    credits: metro resto

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    Chicken Ginger Stew with Papaya (Tinolang Manok)

    Posted by Gourmet World | Labels: , ,



    Tinolang Manok Ingredients:

    •  1 whole chicken, cut into bite size
    •  1 liter of water (amount optional)
    •  1/2 young papaya or sayote alternative,  slice into bite size
    •  1 small onion, chopped
    •  1 thumb size ginger, cut into strips
    •  2 tbsp. fish sauce
    •  salt and pepper to taste
    •  1/2 bundle chili leaves(dahon ng sili)
    •  2 cloves garlic, chopped
    • cooking oil
    Tinolang Manok Cooking Instructions:
    •  Heat cooking oil in a pot. Saute garlic, onion, and ginger over medium high heat until fragrant and translucent.
    •  Place in chicken meat and saute until the outer parts turn light brown. Season with fish sauce and stir for a few minute.
    •  Add 1 liter of water (amount optional). Cover and simmer over medium low heat for at least 30-35 minutes or until the chicken is tender.
    •  When chicken is tender, add in papaya. Simmer for 20 - 25 minutes or until tender.
    • Add chili leaves. Salt and pepper to taste. Simmer for a few minutes until leaves ares soft. Turn off heat.
    •  Serve with fish sauce.

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    Papaitan Beef Recipe

    Posted by Gourmet World | Labels: ,



    Ingredients:
    8 cloves garlic - chopped (can still add more if you like garlic)
    half a small onion - chopped
    1 small garlic - chopped (see picture) - add more if you like
    1 - 2 beef tripe
    1 - beef "stomach"
    1 lb. beef - any part you like
    2 beef spleen
    1 bitter melon - chopped
    1 pechay (bok choi - not baby one, but the big ones)
    1 - 2 tsp. salt
    dash of pepper
    1 tsp. beef bouillon
    3 cups water
    3 - 4 chili peppers

    Procedure:
    1. Boil tripe, "stomach", and spleen in water for 15 mins.
    2. While the innards are boiling, prepare the garlic, onion, ginger and bitter melon.
    3. Take out inards from water and cut into small pieces.
    4. Put oil in pot.
    5. Add garlic, onion, and ginger.
    6. Stir until golden brown, add tripe and "stomach"
    7. Cover and let it boil.
    8. Add meat and stir.
    9. Add pepper.
    10. Add spleen and let it boil.
    11. Add 3 cups of water.
    12. Let it boil in med heat for 30 mins or until tripe is tender
    13. Add salt.
    14. Add beef bouillon.
    15. Add chili peppers.
    16. Add bitter melon.
    17. Let it boil for 10 mins or until bitter melon is cooked.
    18. Add pechay (we didn't as Nanay Conching forgot it at the store)
    19. Simmer for another 10 mins.
    20. Serve.

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    Skillet-Grilled Catfish

    Posted by Gourmet World | Labels: ,




    Ingredients

    1/4 cup all-purpose flour
    1/4 cup cornmeal
    1 teaspoon onion powder
    1 teaspoon dried basil
    1/2 teaspoon garlic salt
    1/2 teaspoon dried thyme
    1/4 teaspoon white pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon pepper
    4 (6 ounce) fillets catfish
    1/4 cup butter

    Directions

    In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
    Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 6-8 minutes on each side or until fish flakes easily with a fork.

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    Chicken Sweet and Sour

    Posted by Gourmet World | Labels: ,




    Ingredients:
    2 pounds chicken legs
    3 tbsp flour
    1/2 tsp salt
    dash of white pepper
    1/4 cup canola oil
    2 green peppers, chopped
    3 stalks celery, sliced
    1 medium onion, chopped
    1/2 cup crushed pineapple, including syrup
    1/2 cup catsup
    1/2 cup garlic-flavored vinegar
    1/4 cup brown sugar


    Cooking Instructions:


    1. Wash the chicken pieces, pat dry. 
    2. Lightly coat the chicken with a mixture of the flour, salt and popper. 
    3. In a large frying. pan, heat the shortening or oil and brown the chicken pieces on all sides. 4.Remove chicken and set aside. In same pan, saute the green peppers, celery and onion until lightly browned. 
    5.Stir into sauteed vegetables the crushed pineapple, catsup, vinegar and brown sugar. 6.Cover and simmer for 10 minutes. Add browned chicken pieces; again cover and simmer until chicken is tender – about 30-35 minutes. 
    7.Serve chicken with its sauce on hot cooked rice. 
    8.Recipe makes 4 servings of Sweet and Sour Chicken Legs.

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    Bagnet

    Posted by Gourmet World | Labels: ,



    Ingredients

    2 kilo pork liempo (pork belly), whole cut  
    1/2 head garlic
    1 tsp. peppercorns
    2 tbsp salt
    1 bay leaves
    cooking oil for frying

    Cooking Instructions:

    1. Wash pork belly, cut into large chunks and place in a large pot.  Add enough water to cover the pork belly.
    2. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises.

    3. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using the tines of a fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
    4. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes.
    5. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
    6. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
    7. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip


    source: adorasbox.com

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    Two-Onion Pork Shreds

    Posted by Gourmet World | Labels: ,




    INGREDIENTS
    1/2           teaspoon Szechuan peppercorns*
    1              teaspoon cornstarch
    4              teaspoons soy sauce, divided
    4              teaspoons dry sherry, divided
    7‑1/2       teaspoons vegetable oil, divided
    8              ounces boneless lean pork
    2              teaspoons red wine vinegar
    1/2           teaspoon sugar
    2              cloves garlic, minced
    1/2           small yellow onion, cut into 1/4-inch slices
    8              green onions with tops, cut into 2-inch pieces
    1/2         teaspoon dark sesame oil
    *Szechuan peppercorns are deceptively potent. Wear rubber or plastic gloves when crushing peppercorns and do not touch eyes or lips when handling.

    PREPARATION:

    For marinade, place peppercorns in small skillet. Cook over medium-low heat, shaking skillet frequently, until fragrant, about 2 minutes. Let cool. Crush peppercorns with mortar and pestle (or place between paper towels and crush with hammer).
    Transfer peppercorns to medium bowl. Add cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and 1-1/2 teaspoons vegetable oil; mix well.
    Slice meat 1/8-inch thick; cut into 2X1/2-inch pieces. Add to marinade; stir to coat well. Let stand 30 minutes.
    Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, vinegar and sugar in small bowl; mix well.
    Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in garlic. Add meat; stir-fry until no longer pink in center, about 2 minutes. Add yellow onion; stir-fry 1 minute. Add green onion; stir-fry 30 seconds. Add soy-vinegar mixture; cook and stir 30 seconds. Stir in sesame oil.

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    Chicken Ensalada

    Posted by Gourmet World | Labels: ,



    Ingredients

    • 4 cups diced poached chicken, recipe follows
    • 1 stalk celery, cut into 1/4-inch dice
    • 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
    • 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
    • 2 tablespoons finely chopped parsley
    • 1 cup prepared or homemade mayonnaise
    • 2 teaspoons strained freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • 2 teaspoons kosher salt
    • Freshly ground black pepper

    Directions

    In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
    In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
    Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
    • POACHED CHICKEN FOR SALADS
    • 10 sprigs parsley
    • 2 sprigs fresh thyme
    • 1 small onion, halved
    • 1 small carrot, halved
      • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
      Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
      Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
      source: foodnetwork.com
    • 1 stalk celery, halved
    • 3 pounds chicken breasts halves, on the bone and fat trimmed
    • 5 to 6 cups chicken broth, homemade or low-sodium canned
    Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
    Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
    Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

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