Wednesday, 30 January 2013

Chicken Pork Adobo



I haven't cooked pork for months now. Pork dishes are one of my favorites that I have to give up due to my hostile gut :-( At first I thought I won't be able to survive not eating pork but I did.  I'd rather not eat pork than suffer an agonizing painful stomach for days :-).

And since my husband hasn't had pork since new year, I have decided to use some of those piled pork cuts in our freezer.  You see, when we were still in Singapore before moving to Qatar, I thought that pork is not available in this country since it is a Muslim country, but then again, Qatar is one of those open countries here in the Middle East, thus,  pork is also sold here.  It is regulated though, like alcoholic food and beverages, and it is very pricey.  Regular supermarkets in Qatar do not carry pork nor wines and spirits.  Not even in carrefour.  Restaurants here do not serve pork neither.  We can only buy pork when we go buy wines, beer, or any alcoholic drinks since they are sold in one place that is located far outside of the city.  That's why when we buy pork, we stock on it. Including pork luncheon meat, pork bouillons, and anything related to pork.  One important thing to remember, one needs to have a license to be able to buy pork and alcoholic beverages / food here in Qatar.

Check our collections of adobo recipes here.



CHICKEN PORK ADOBO
(www.myfresha-licious.com)

Ingredients:

Chicken - 400 g.
Pork - 400 g.
Soy Sauce - 1/3 c.
Fish Sauce - 1/8 c
Sukang iloko - 1/4 c
White Vinegar - 1/4 c
Brown Sugar - 2 tsp
Whole Black Peppercorns
Garlic, crushed and chopped - 10 cloves
Bay leaf - 2 pcs
Water
Canola or any Vegetable oil

Cooking Procedure:

1.  Heat oil in a pan and sear pork until browned on each side.
2. Transfer the pork in a pressure cooker, add water just enough to cover the meat,  the soy sauce, fish sauce, and brown sugar.  Bring to a boil under pressure for 10 minutes (start timing from the moment the cooker whistles.
3.  While pressure cooking the pork, saute the chicken and garlic in the same oil you used to sear the pork.  Stir fry the chicken until there is no blood coming out from it and it almost turned brown.
4.  After releasing the pressure from the cooker, pour the pork and the liquids on the chicken.  Add the remaining ingredients and simmer it until all the liquids have evaporated.
5.  Let the chicken and pork fry further on the remaining oil.

Serve with your favorite cooked rice :-)

 © myFresha-licious  (30January2013)

Monday, 28 January 2013

Beef Macaroni Soup


The Husband has been complaining about his unwell tummy for a while now.  He thinks he has hyper acidity.  Yes, he made a self-diagnosis since he doesn't want to consult with a medical doctor.  As the case, I've been cooking soup dishes for him for a few days now.  I served him chicken tinola the other day where I slow cooked the chicken and added green papaya with it.  He was delighted with our meal even if I forced him to eat the ginger.  Ginger is good for digestion you know, period.

Then yesterday, I cooked beef macaroni soup for him.  I know, beef is red meat and usually doctors will advice patients with hyper acidity do away with red meat and oily food until everything goes back to normal, but I am running out of ideas.  I was glad that he loved this soup because of the strong flavor of the beef.  It was beefy-licious :-) 

I ate the soup too but, no, I did not eat the beef I painstakingly and meticulously removed every tiny bit of meat from my soup. 

BEEF MACARONI SOUP
(http://www.myfresha-licious.com)

Ingredients :

Beef, ground- 300 g.
Elbow macaroni, small ones - 1 c
Mixed vegetables (carrots, corn, beans, peas) - 1 c
Cabbage, diced - 1 1/2 c
Patola, diced - 1 small
Evaporated milk - 1 cup
Water - 6 cups cups (as desired)
Beef bouillon - 1 pc
thyme
parsley
Black pepper ground
Salt to taste
Garlic, chopped - 3 cloves
Onions, diced - 1 medium
Sunflower oil - 1 tsp

Cooking Procedure :

1. Cook the macaroni in boiling water until aldente and set aside.
2. Place oil and garlic in a pot and saute it until it is aromatic.  Stir in the onions, parsley, and thyme.
3.  Add in the ground beef and stir for 5 minutes.
4.  Add 1 cup of water and let simmer for at least an hour, adding more water as needed.
5.  Add the evaporated milk, more water to make it soupy, and the rest of the ingredients except for the veggies and the cooked macaroni.  Bring to a boil.
6.  Add the mixed  veggie and the patola.  let it simmer for 5 minutes.  Make sure that there is enough water for a soup dish.  Adjust taste with salt as needed.
7.  Add the cabbage and simmer for another 2 minutes.

Add in the macaroni only during serving.  If you add the macaroni with the soup and just leave it, the pasta will absorb most of the liquids.

 © myFresha-licious  (28January2013)



Sunday, 27 January 2013

Chicken Pochero 2 (Chicken & Chickpea Stew)



Our refrigerator is reeling with food due to over-stocking.  No, we are no doomsday preppers (you know what I'm saying if you watch it on national geographic channel) I think we need a bigger fridge with larger freezer hhhmmm (we have a 10 cubic ft and there's just the two of us)  So I need to think fast as to what to cook to utilize some of those meats and fishes to make way for more meats and fishes :-)

This is an update of the chicken pochero recipe I cooked way back in the Philippines (See my Chicken Pochero )  I promised Frederick that I'll learn to cook some Filipino tomato-based stews.  And here is one.  Of all the tomato-based stews I've tried eating so far, pochero is the most appealing to me because of the more balanced different tastes that it gives.  There's the nice blending of sweetness and tanginess which is different from that of the Sweet & Sour dishes as the sweetness of the pochero comes naturally from the use of the saging na saba (plantain) and the sweet potatoes I used.   I'm wondering how this recipe will taste when beef or pork or a combination of pork and chicken is used.  I will try that next time.  Even if I cannot eat the red meat, I'd be satisfied with the sauce and the veggies :-)

Pochero, by the way, is one of those Filipino dishes that finds its roots to the Spanish that has become part of our native cuisines.  The Spanish's Puchero is also a stewpot which literally means meat and chickpea stew.  Pork, beef, chicken or veal are the main ingredients, and the chickpeas, and various vegetables similar to those found in our Filipino pochero.  Our ancestors before consider pochero as a luxury dish that are only served to the elite or are only cooked during special occassions.  Today, this is just one of the common food of Juan that is often found on the dining table provided someone is not-lazy enough to cook :-)



     CHICKEN POCHERO

Ingredients:

Chicken, cut into serving portions - 300 g.
Plantain (Saging na Saba), cut into 3 t0 4 pcs - 5 medium sizes
Sweet Potato, diced (1" thick) - 1 medium
Cabbage- as desired
Chickpeas, cooked and drained- 1/2 c
Garlic, minced - 7 cloves
Onions, diced - 1 medium
Tomato Paste - 5 tbsp
Fish Sauce - 1 tbsp
Salt and Pepper to taste
Magi Magic Sarap
Water or chicken stock - just enough to cover the meat
Vegetable oil - 1 tbsp

Cooking Procedure:

1. Heat oil in a wok and saute the garlic until it is aromatic.
2.  Add the onion and stir until it wilted then add the chicken. Let it simmer for at least 5 minutes.
3. Toss in the sweet potatoes and stir fry the chicken and the sweet potatoes for at least 5 minutes or until the chicken's juices and oils come out. Do not allow the chicken to brown
4.  Pour the water / or chicken stock just enough to cover the chicken and sweet potatoes.
5.  Add seasoning :  fish sauce, salt, tomato paste, knor chicken cube, and the ground black pepper.  Bring to a boil under medium fire until the sweet potatoes are half-cooked.
6.  Add in the saging na saba and let the stew simmer until the bananas are half cooked.
7.  Throw in the chickpeas and mash a few of the sweet potatoes and adjust taste as needed.
8.  Put in the cabbage and cook the stew again until the cabbage softens.  Remove from fire and serve.



 © myFresha-licious  (27January2013)

Saturday, 26 January 2013

Spaghetti Beef Marinara





I think my husband enjoyed cooking and eating pasta because after making spaghettie marinara ( see his recipe here - My Husband's Spaghetti in Marinara Sauce) he cooked another spaghetti dish and this time using a beefy marinara sauce.  Well, he just tweaked his marinara sauce recipe and added beef and he had what his taste-buds were looking for :-)





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SPAGHETTI BEEF MARINARA
(http://www.myfresha-licious.com/)

Ingredients:

Spaghetti - 150 g
Parmesan cheese, grated

Bolognese Sauce:

Beef, lean and ground - 250 g.
Ripe Tomatoes, diced - 4 large
Bell pepper, chopped - 1 small
Tomato paste - 50 g
Olives, sliced - 2 tbsp
Onions, chopped - 2 medium
Garlic, chopped - 5 cloves
Basil, dried and ground
Thyme, dried and ground
Marjoram, dried and ground
Rosemary, dried and ground
Sweet Chili Sauce - 2 tbsp
Ground black pepper
Sugar - less than 1 tbsp
Salt to taste
Magi Magic Sarap - 2 tsp
Sunflower oil (or any vegetable oil available)
Water - 1/2 c


Cooking Procedure:

1.  Cook spaghetti until aldente as directed in its package.  Drain and set aside
2.  Heat oil in a pan. Sauté the beef until it turns brown.
3.  Stir in the garlic and cook until it turned almost brown.
4.  Stir in the tomatoes and onions and simmer for a minute.  
5. Add the rest of the ingredients and simmer until the tomatoes are fully mashed and the sauce thickened.
6. Throw-in the olives and bell-pepper.  Adjust taste as needed. Simmer for another 5 minutes
7.  Pour the sauce over the spaghetti noodles and mix well.

Transfer the spaghetti mixture into a serving plate and top it with grated parmesan cheese before serving

Want more recipes on pasta dishes?  Click our pasta dishes collection

© myFresha-licious (26January2013)

Friday, 25 January 2013

Camel Adobo


My husband cooked camel adobo some days ago.  Yes, I'm referring to the tall dessert animals with hunched backs.  Camel is a popular food in Qatar and the rest of the countries in the Middle East.  They are bred either for transport, for sports, or for food consumption.  

It's our first time to cook and eat camel.  And to be safe, Frederick cooked it adobo style so he won't go wrong.  I was actually thinking of nilagang camel for us to be able to taste the real flavor of the camel meat without the interference of too many flavors.  But since I am not the cook, I let my husband do what he likes with the meat.

My husband and I agreed that the taste is between a beef and a goat's meat.  But it is far tastier than beef and has a lesser gamey flavor of a goat's meat or mutton. And compared to beef, camel meat are leaner and has lesser saturated fats making it a healthier alternative for beef. Uuuhhhm yes I tasted the meat minus the sauce, for the first time and I liked it.  But my tummy rejected it :-( I only had a very small bite (less than half an inch!) what a waste :-(  (I have IBS and my stomach reacts violently against some food and red meat is its worst enemy)

Interesting facts about camels:

1.  camel means beauty in Arabic
2.  it's hump stores fat and not water

For more interesting trivias about camels, check Michele Collet's 20 Amazing Fact About Camels.

For those in Qatar who wants to try camel meat, you can buy them from carrefour


      
CAMEL ADOBO
(www.myfresha-licious.com)
 
Ingredients :

Camel meat, sliced into 1 1/2" x 1 1/2" - 500 g.
Soy Sauce
Vinegar
Oyster Sauce
Garlic, chopped - 4 cloves
Onion, diced - 1 medium
Black Pepper corn
Bay leaves - 2 pcs
Water
Magi Magic Sarap


Cooking Procedure : 

1. Heat oil in a pressure cooker. Sear the meat until it almost turned brown.
2. Add in the garlic then the onions and pepper corns, stir.
3.  Pour water enough to cover the meat and add the rest of the ingredients.  Bring to a boil under pressure for at least 15 minutes (time it starting from the moment the cooker whistles)
4.  Remove pressure from the cooker and continue cooking the meat until it is fork-tender.  Add more water as needed.

You can simmer the meat until it becomes dry or you can leave a bit of sauce with it. 
Check our collections of adobo recipes here.

© myFresha-licious (25January2013)

Sauteed Fish Innards



One of my husband's unusual specialty dishes that has become a personal favorite mine specially when my tummy is not well is this dish - sauteed fish innards.  It may sound bizarre for those who haven't tasted it or disgusting for the squeamish but I dare you to try.


This dish is not fishy nor slimy.  Instead, the dish has a nice blending of flavors that is savory with a nice kick of bitterness in it.

SAUTEED FISH INNARDS

Ingredients:

Fish innards except intestines & gills, diced
Fish bile (optional)
Fish meat, diced into small pieces
Garlic, chopped - 6 cloves
Onions, chopped - 2 medium
Bell Pepper, diced - 1 small
Rosemary
Thyme
Parsley
Magi Magic Sarap
Salt & Pepper to taste
Vegetable Oil - 1 tbsp


Cooking Procedure:

1.  Clean the innards well before dicing them.
2.  Heat oil and sauté garlic until it is aromatic and almost brown.  Add the garlic, rosemary, thyme, and parsley.
3.  Stir in the fish meat and fish innards.  Season with magi magic sarap, salt, and ground black pepper.  Continue stirring until the fish innards and meat are cooked.

Serve and enjoy. Check his other recipe Fish Innards in Bitter Sauce.

© Fresha-licious (25January2013)


Thursday, 24 January 2013

Stuffed Hawaiian Pizza on No-knead Pizza Crust


When my husband is in charge of cooking, I have to get out of the kitchen to avoid any disagreement or petty spat .  He has his own way of cooking and I have mine, I get that.  The thing is when my husband cooks, he overdoes it: he uses too much ingredients which is most of the time unnecessary, uses too many utensils that I end up washing the whole lot found in the kitchen, and makes unusual dishes.   And this is one of those stange things he makes.  He calls this  pizza-pie because it looked like an odd pie and it definitely doesn't look like a pizza.

It was, nonetheless, delicious.  You will never go wrong with a hawaiian pizza recipe, won't you? (evil grin)




 
By the way, it's not a good idea to use spreadable cheese for stuffing because it definitely will melt and sips through the pizza crust, like what happened to the cheddar cheese spread used by my husband in this pizza-pie he made

STUFFED HAWAIIAN PIZZA ON NO-KNEAD PIZZA CRUST


Ingredients:

No-Knead Pizza crust - 1
Tomato Catsup - 2 tbsp
Pineapple, diced
Ham
Olives, sliced
Mozzarella cheese, sliced into strips for stuffing
Cheddar Cheese spread for stuffing
Cheddar cheese, sliced into strips
Olive oil for greasing

Cooking Procedure:

1. Make the no-knead pizza crust ahead of time (see recipe and procedure under Turkey Bacon & Three Cheeses No-knead Pizza)
2. Grease the pan with olive then spread the pizza dough.
3.Place the cheese strips around the edge of the pizza dough.  Top it with the cheddar cheese spread.  Bring the ends of the dough to the center to enclose the cheeses.  Press the ends to seal..
4. Spread the tomato catsup, make sure that it is not thick.  Spread the ham, pineapple, and olives on top of the pizza.
5.  Place the cheese strips on top.
6.  Heat the oven to 200 degrees celsius.  Place the pizza in the oven and bake it for 10 minutes or until the pizza crust turned brown and the cheeses melted.

Frederick served this with his equally delicious baked rosemary chicken wings.


Oh, it's my youngest nephew Franz's 2nd birthday today.  Happy birthday baby.  We love you and miss you so much


© myFresha-licious  (24January2013)

Wednesday, 23 January 2013

Baked Rosemary Chicken Wing

 


My husband's favorite hobby is either to annoy me (eyebrows meeting and horns growing) and to compete with me in terms of cooking.

Since we were both disappointed in the outcome of my baked orange-rum chicken wings (see recipe here ) he decided to make another baked chicken wings dish  "to show me  how to do it right" (his exact words! )

Anyway, I was grateful that he did the cooking yesterday as I was not feeling well.  The weather got into me I think or may be an allergic reaction to the crab we had for supper the night before.  We had a lovely dinner with this baked rosemary chicken wing and his pizza-pie :-) (check the recipe tomorrow)

Ok, I admit, his baked chicken wings are tasty and very flavorful.  The spices specially the rosemary and the rest of the ingredients he used blended very well with the right kick of hotness.  The flavor is not only skin-deep but it penetrated deep into the meat.  And the chicken is so juicy and finger-licking good.  The sauce that remained after baking was deliciously savory.  

 
Here's my husband's recipe for his BAKED ROSEMARY CHICKEN WING


Ingredients :
 
Chicken Wings - 8 pcs
Rosemary leaves, dried

Marinade Sauce :

Pineapple juice - 1/2 c
Rum - 1/4 c
Tomato paste - enough to make the sauce thick
Red sweet paprika
Black Pepper Powder
Rosemary leaves, dried
Basil leaves, dried
Garlic Powder
Magi magic sarap
Brown Sugar
Salt
Chili paste

Cooking Procedure:
1. Mix all the ingredients for the marinade sauce. 
2. Place the marinade sauce in an infuser and inject each wing with the marinade.
3. Transfer all the chicken wings in a zip-locked bag.  Pour the remaining marinade on the chicken then seal the bag and place it inside the refrigerator. Marinate the chickens overnight
 4.  Remove the marinated chicken wing from the refrigerator at least an hour before cooking.
5.  Heat the oven to 200 degrees celsius.
6.  Place the chicken wings including the marinade sauce on the baking dish.  Place them in the oven and bake the chickens for at least 25 minutes or until the chicken wings are cooked. 

To check if the chicken wings are cooked, insert a knife or any pointed object into the chicken wing's meaty part, if the juice runs clear and if no blood comes out, the chicken wing is done.



© myFresha-licious  (23January2013)

Tuesday, 22 January 2013

My Husband's Spaghetti in Marinara Sauce




I've been forced feeding my husband with some of my experimental pasta dishes.  Most of the time he will complain before eating but he will finish his plateful of pasta anyway with no left-overs (wide grin).  

Then one day he announced that he's going to cook spaghetti in marinara sauce.  And he did.  He based his marinara sauce recipe on the marinara sauce I cooked weeks ago (see my Pasta in Home-made Marinara Sauce ) but he did it even better than mine.   It tasted better.  A bit sweet but delicious.  It doesn't taste as sweet as the usual Pinoy style spaghetti.


What more can I say?  Thank you Dear please cook more pasta dishes in the future hhhmmmuuuaaah



Here is Frederick's recipe on SPAGHETTI IN MARINARA SAUCE 2

Ingredients:

Spaghetti - 150 g
Parmesan cheese, grated

Marinara Sauce 2
 
Ripe Tomatoes, diced - 6 large
Bell pepper, chopped - 2 medium
Tomato paste - 130 g
Olives, sliced - 2 tbsp
Onions, chopped - 2 medium
Garlic, chopped - 5 cloves
Basil, dried and ground
Thyme, dried and ground
Marjoram, dried and ground
Rosemary, dried and ground
Sweet Chili Sauce - 4 tbsp
Ground black pepper
Sweet Paprika - 1/4 tsp 
Sugar -  2 tsp
Salt to taste
Magi Magic Sarap - 1 tsp
Olive Oil


Cooking Procedure:

1.  Cook spaghetti until aldente as directed in its package.  Drain and set aside
2. Heat oil in a pan. Sauté the garlic until it turned almost brown.
3.  Stir in the tomatoes and simmer for a minute.   Then add the onions. 
4. Add the rest of the ingredients and simmer until the tomatoes are fully mashed and the sauce thickened.
5. Throw-in the olives and bell-pepper.  Simmer for another 5 minutes
6.  Pour the sauce over the spaghetti noodles and mix well.

Transfer the spaghetti mixture into a serving plate and top it with grated parmesan cheese before serving

Want more recipes on pasta dishes?  Click our pasta dishes collection


© myFresha-licious (22January2013)

Monday, 21 January 2013

Taro Leaves and Crabs in Coconut Milk



I had been sluggish and dormant for the past days because the weather is cold (15 degrees celsius! ) and that scared me to go out let alone to go jogging.  But yesterday, I made up my mind to get a little bit active so we walked along Doha Corniche.  Doha Corniche is a 7 km long waterfront promenade that is  lined with palms (are they dates?) surrounding the Doha bay. We walked for more than 3 kms starting at the other end and finishing at Kabayan supermarket located at the Souq.  That made me so tired and I was begging my husband for us to go home.  You see, when we were in Singapore the shortest distance I can walk/jog is 4 km, Frederick often times do more than I do, so 3 kms should be no problem for me.  But then again, I had been lethargic, so even if we walked leisurely, I got tired like I walked for more than 10 kms :-( and I don't feel like going to any supermarket.

But the moment I saw the crabs at the Kabayan supermarket, I got excited and energized.  The thought of having a crab for dinner stimulated my gastric juices that I can hear my tummy growling so loudly in excitement.  Frederick also insinuated that he likes laing for supper.  So there we agreed to have laing (taro leaves in coconut milk) with crabs.  But then again, the thought of me cooking laing is daunting. I hesitated to cook laing because the last time I cooked the dish when we were still in Singapore was really disappointing :-(.  

My husband volunteered to cook laing with the crabs for our supper last night.  The result?  It was truly delicious.  My goodness.  I ate more than my tummy could handle.  It looked so mouthwatering and it tasted even more wonderful.  The laing  he cooked has a creamy sauce in it and not the dry type.  The sauce was  so savoury, creamy, and just a bit spicy.  And the texture of the taro leaves are smooth, almost silky (not the silky slimy texture of saluyot / jute leaves). Love it so much. 

Laing is originally a Bicolano spicy dish that is made of taro leaves cooked in coconut milk.  Seafoods, fish, and pork are usually added.  Ilocanos like us have our own version of this dish which we call ginitta-an nga aba (taro, which includes the tubers and the stems of the taro and its young leaves, cooked in coconut milk) see ginitta-an nga aba for the recipe.




 Here's Frederick's recipe for the  TARO LEAVES & CRABS IN COCONUT MILK
(www.myfresha-licious.com)


Ingredients:

Crabs - 6 pcs (almost a kilogram)
Taro Leaves, dried and shredded- 30 to 50 g.
Coconut Milk Powder (Maggi) - 6 to 7 tbsp
Garlic, chopped - 5 cloves
Onions, diced - 1 medium
Onions, quartered - 1 medium
Red hot chili pepper, chopped - as desired
Black Pepper, ground 
Magi Magic Sarap
Salt to taste
Sunflower oil - 2 tsp
Water 
Crab broth - 1 1/2


Cooking Procedure:

1. Place the crabs in a pressure cooker and cover it with water.  Bring them to a boil under pressure for 5 minutes, timing it from  the moment the pressure cooker whistles.  Remove the crabs and set aside the broth.
2. Dissolve the coconut milk powder in a half cup or less of tap water. You can also use the crab broth as long as it cooled down. Set aside.
3. Heat the oil in a pot then sauté the garlic until it turned brown then add the onions and the chilli peppers.
4. Add the dissolved coconut milk and 1 1/2 cup of the crab broth.  Bring to a boil.
5.  Add the taro leaves and let it simmer until the leaves wilted.
6.  Throw in the crabs and the quartered onion.  Bring the stew to a simmer for at least 5 minutes.

Remove from fire and serve with your favorite white rice.  
By the way,  a kilogram of crabs (medium sized) is around less than $5 or P200 per kg :-)

 © myFresha-licious  (21January2013)

Sunday, 20 January 2013

Turkey Bacon & Three Cheese No-knead Pizza





I haven't cooked pizza for over 6 months now since we left Singapore.  When I saw the no knead Pizza Margherita by Jim Lahey on yahoo, I immediately asked my husband to buy instant yeast (I don't want to go out because it's chilly outside)  and that same night I made my no knead pizza dough based on Jim Lahey's no knead pizza crust recipe.

Jim Lahey is one of my favorite baker.  He is the owner of the Sullivan Street Bakery in New York (USA).  When we were still in Singapore, I always read his book entitled "My Bread: The Revolutionary No-Work, No-Knead Method"  which he authored himself.  We often borrow the book from the Singapore Public Library and now I am planning to buy it from amazon :-) If you have the chance, buy the book 

Here's my easy and delicious crunchy no-knead pizza

TURKEY BACON & THREE CHEESE NO-KNEAD PIZZA

Ingredients :

No-Knead Pizza Crust - one 8"
Turkey Bacon, diced - 5 to 6 pcs
Mozzarella Cheese, grated - 100 g
Parmesan Cheese, grated - 50 g
Cheddar Cheese, grated - 50 g.
Marinara Sauce - 2 tbsp
Bell Pepper, chopped

 See our recipes on marinara sauces here

No-Knead Pizza Crust :

All Purpose Flour - 200 g
Instant dry yeast (Le Saf) - 2 g.
Salt - 2
Water - 75 g.


Cooking Procedure :

No-Knead Pizza Crust

1. Mix all the ingredients in a bowl.  Cover it with a clean damp cloth and live it in a room under room-temperature for at least 12-16 hours.  

Since it is cold here the other day, I place it inside the oven.

2. After 12 to 16 hours, divide the dough in 2 and place the remaining dough in the refrigerator.
3.  Spread the dough on a pizza baking dish or any baking dish that you have, making an 8 inch pizza crust.  Let it rest while you prepare the toppings.

Assembling the pizza:

1.  Spread the marinara sauce generously on the the pizza.  Do not put too much.
2.  Spread the turkey bacon and the bell pepper over the sauce.
3.  Spread the three cheeses over the pizza.
4.  Heat the oven to 200 degrees celsius.
5.  Bake the pizza for about 10 minutes or until the pizza crust turned brown and the cheese toppings are bubbling.

This is our lunch the other day with my unsuccessful Baked Orange-rum Chicken Wings   



 © myFresha-licious  (20January2013)

Baked Orange-Rum Chicken Wings



One of the things that confronts most Filipinos  like us living outside the country or just visiting foreign countries is the reality that our country is very far behind specially in terms of economic growth and modernization.  

Prices of basic goods in the Philippines is very high.  I always compare prices every time we go to foreign countries and it's saddening to know that  Malaysian, Indonesian, Singaporean, and Qatar prices are cheaper compared to that in the Philippines.  Chicken for instance here in Qatar has the same price as those in the Philippines, sometimes the price here is even lower.  We buy red onions here in Qatar at P20 (Peso equivalent) per kilo.  In Singapore we can buy 5kg of red onions at P150 or even less (Peso equivalent).  Whereas, a kilo of red onions in the Philippines costs between P80 to more than P120.  That is to think that the income of most Filipinos outside the country is higher compared to those in the Philippines.  No wonder why some Filipinos are starving.  BUT if you are living in the rural areas, and provided you are industrious enough to grow your own food, you will never go hungry and even live a comfortable life :-)  Just saying

Going to my baked orange-rum chicken wings, this recipe is not a success because the flavor or rum and orange is nowhere to be found :-(  It lacked the very flavor I wanted to be infused in the chicken meat :-( Don't be disappointed though, these baked chicken wing is succulent :-).

What happened?  My husband's guess is as good as mine, the amount of rum and the orange flavor is not enough.  One reason may be is that I mixed the orange zest with the marinade after I had injected the chicken wings with the sauce :-(  I actually almost forgot to add orange zest.   I will be improving on this recipe and try it again next time.  I'll use the thigh part may be.

Anyway, here is my not so successful  BAKED ORANGE-RUM CHICKEN WINGS

Ingredients:

Chicken wings - 8 pcs
Vegetable Oil

Marinade Sauce:

Freshly Squeezed Orange Juice - 1/2 c
Dark Rum - 1/4 c
Orange Zest - 1/2  tsp
Ginger, ground - 1/2 tsp
Garlic, minced - 3 cloves
Black Pepper powder - 1/2 tsp
Brown Sugar - 1 tsp
Salt - 1 tsp

Cooking Procedure:

1. Mix all the ingredients for the marinade sauce. 
2. Place the marinade sauce in an infuser and inject each wing with the marinade.
3. Transfer all the chicken wings in a zip-locked bag.  Pour the remaining marinade on the chicken then seal the bag and place it inside the refrigerator. Marinate it overnight
4.  Remove the marinated chicken wing from the refrigerator at least an hour before cooking.
5.  Heat the oven to 200 degrees celsius.
6.  Brush the baking dish with a small amount of oil then line up the chicken wings.  Place in the oven and bake it for 10 minutes.
7.  Flip the other side of the chicken wings and bast them with the marinade then bake them for another 10 minutes or until the chicken wings are cooked. 

To check if the chicken is cooked, insert a knife or any pointed object into the chicken wing's meaty part, if the juice runs clear and if no blood comes out, the chicken wing is done.

© myFresha-licious (20January2013)