Filipino Food Store » carrots

Prawn & Bean Sprouts Salad

Hilda — Sat, 06 Jun 2009 13:36:17 +0000

When warm weather comes salad recipes are a must! Here’s one healthy recipe of prawns and bean sprouts you will definitely love!

Prawn and Bean Sprouts Salad

Ingredients:

for the salad
100 g of vermicelli noodles (glass noodles) 2 carrots 50 g of bean sprouts 150 g of shrimps (cooked and without shells)

for the sauce 1 small ginger 1 tsp of soy sauce 2 tbsp of sesame oil 1 tsp of sesame seeds 3 tbsps of lime juice 1 tsp of honey

Cook the vermicelli or glass noodles in a big casserole with water as you would cook a pasta noodle. Let it cook for five minutes only then drain it. Wash it with cold running water to avoid from sticking. Wash and peel the carrots and courgette. Cut them in julienne strips. In a bowl mix all the vegetables together with the vermicelli noodles and cooked shrimps. For the sauce mix together all the ingredients in a small bowl and add just before serving.

Chicken Afritada

Hilda — Tue, 08 Jul 2008 14:30:10 +0000

Ingredients:

3/4 kilo of chicken cut in serving portions

1 can of tomato sauce

1 onion

3 cloves of garlic

1 carrot cut in cubes

4 potatoes peeled and quartered

1 red bell pepper

1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce

salt and pepper

some cooking oil

half a cup of water

Procedure:

Heat the pan with oil. Put your garlic and onion and start sautéeing them. Once they change color add your cut chicken. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste.

Chicken Menudo

Hilda — Tue, 17 Jun 2008 15:29:16 +0000

I know that we are all die hard fans of Pork Menudo. No parties will ever be complete without menudo but have you ever tried Chicken Menudo. Try this special recipe of mine and you’ll forget about pork menudo.

Ingredients:

4 chicken breast cut in bite size cubes

250 g of chicken liver

2 tablespoons of kalamansi juice

1 onion chopped

2 cloves of garlic minced

salt and pepper

3 tablespoon of soy sauce

1 teasepoon of tomato paste

half a cup of tomato sauce

3 cloves of garlic

1 onion sliced

some cooking oil

3 carrots cut in cubes

1 big bell pepper cut in cubes

3 potatoes peeled and cut in cubes

2 tablespoons of raisins

2 to three bay leaves

Procedure:

Start by mixing in a small bowl the kalamansi juice, soy sauce, tomato paste, garlic and onion chopped. Mix well. Use this a marinade for your chicken and liver let them marinade for about an hour in your fridge. After about an hour of marination, put all the meat in a casserole with the marinating sauce and let it boil covered over low fire. As soon as the liquid reduced, turn off the fire. Heat a pan and pour the cooking oil. Start sauteéeing your garlic, onions and bell peppers. Next add the carrots, and potatoes, continue stirring. Add the boiled chicken and liver in the sautéeing pan. Put the pepper, the bay leaves and the tomatoe sauce. Cover it and let it simmer for about ten minutes. Add the raisin and continue simmering covered. Wait until the sauce thickens and turn off the fire.

Pancit Canton

Hilda — Sat, 14 Jun 2008 12:25:00 +0000

No birthdays or filipino family gathering is complete without a pancit on the table. A sign of longevity and strong family ties. Definitely we owe this to strong chinese influence but our version is truly filipino in its sense. Pancit could be long or short, with sauce or not but always a sure hit among the guests. I love it in between my pandesal in the morning or eaten with rice during lunchtime.

Ingredients:

1 kilo of pancit canton

*1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table.

half a kilo of pork belly (slice thinly)

2 cooked chicken breasts (meat shreaded)

1/4 kilo of shrimps (shells removed )

1/4 kilo of squid balls (cut into two)

2 onions sliced

3 cloves of garlic

one cup of sliced cabbage

2 carrots (cut in julienne strips)

half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced

one bunch of fresh kintsay (chinese parley)

1/4 cup of soy sauce

pepper

1 pork cube (dissolve in half a liter of water)

half a cup of water

Procedure:

There are many versions of cooking canton. This one is the version of my friend’s mom she taught us, and I swear its really good. In a big wok or sautéing pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, sauté the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).

Chicken Tinola

Hilda — Fri, 13 Jun 2008 10:17:06 +0000

Jose Rizal wrote on his famous novel Noli me Tangere, that chicken tinola is Padre Damaso’s favorite dish. I wouldn’t disagree with him for this chicken soup is truly one of the best comfort food that highlights filipino’s abundant local ingredients. When my grandad loses in a cockfighting we knew we will feast on a delicious tinola soup after!! Enjoy!

Ingredients:

one whole chicken cut in serving portion

* for this dish it is advisable to use native chicken. The taste is uncomparable. But you need more patience and more water to cook this.

2 cloves of garlic

1 onion sliced

1 small ginger sliced

one cup of green papaya cut in cubes

* my father loves to use semi-ripe papaya for his tinola. The taste of the soup is marvelous, really worth trying!

*you can replace this with Sayote (Christophine), Carrots or Zucchini

Sili leaves about one bunch

*I think this is irreplacable in a Tinola soup. So if finding this ingredient is hard in your area, I suggest you plant your own chili at home. Chilis and peppers can be cultivated in pots and indoors!

one liter of water

1 cube of chickenbroth

Procedure:

Start by heating a saucepan, pour the cooking oil (about two to three spoons). As it heats up put the ginger and garlic. As soon as it changes color add the onion. Wait that it becomes translucent to add your chicken. Stir them well to be sure they are being cooked at all sides. Add your green papaya (sayote, carrots or zucchine) at this stage. Dissolve your chickenbroth cube on your one liter of water. Pour this water eventually to your tinola. The chicken should be all submerged by the water. If you need more you can add at this point or if you need to put less do not pour everything. The most important thing when cooking soupy dishes like sinigang, tinola or nilaga is to put all the water necessary right from the start. In this way the soup taste uniformly meaty. Let it simmer for about twenty minutes at a medium fire. After the first boiling, verify the tenderness of the chicken. Put the cover back and let it simmer again for few minutes over low fire. Once the chicken are tender, add the sili leaves put the cover and turn off the heat. This dish is best eaten with patis and chopped siling labuyo (hot chili pepper).