Friday, 28 February 2014

Lechong Manok - Filipino Style Chicken Rotisserie





Lechong Manok is what Filipinos call rotisserie chicken.  The whole chicken is traditionally roasted over live charcoal.  It is one of those famous "street food" in the Philippines and to prove that, just roam around Metro Manila and nearby towns and cities and you can find restaurants and food stands selling lechong manok.  Each brand of brags about the tastiness of their lechong manok and each one boasts about their own secret special recipe/s-   is it about the marinade or the stuffing or both?.  My favorite of all those brands of lechong manok is Andok's  and  I also love their lechong liempo.

As a matter of fact, andok's lechong manok was on my mind as I designed this recipe. The truth is, I was actually trying to imitate the taste of their lechong manok with this recipe but I wasn't successful.  Mine lacked that certain rustic flavor that is present, which I like about, in Andok's lechong manok.  AND (this is embarrassing :( ) I under-cooked my lechong manok at first (it was a bit bloody!  sowi guys) so we had to re-cook it (thanks to my husband for his quick wits). Nonetheless, despite that dinner blunder of mine, my lechong manok was still a delicious delight  and it has that distinct Filipino taste that differentiate it from the rest of our roasted chicken recipes.  

Before I forget, thank you to Jason for taking the pictures and Jon for lending his Nikon DSLR camera.  I cooked this lechong manok during one of our dinners.



By the way, do you know that you can cook roasted chicken and other meat inside the comforts of your kitchen even without an oven or a turbo broiler or any broiler at that.  Or you can cook them the traditional way, placing the chicken on bamboo skewers and roast them using charcoal.  Well, you can roast them inside your kitchen if you have an indoor charcoal pit otherwise you do it outside.  Or you can check this one out, see the pictures?  It is an ingenious indoor roasting idea by our friend Marco Sarmiento (he and his kids and wife are currently living in Singapore).  I don't know how to describe them so just stare at the pictures and figure them out :-)






     LECHONG MANOK - FILIPINO STYLE 
          CHICKEN ROTISSERIE

Ingredients :

Chicken - 1 whole

Stuffing: 
Onion, diced - 1 medium
Green Onion Leaves - 2 stalks
Lemon Grass, dried and diced - a handful

Marinade sauce:

Soy Sauce - 150 ml
Lime Juice - 60ml
Black Pepper Powder - 1/2 tsp
Ginger, sliced - 5 sliced
Garlic - 5 cloves
Sugar - 2 tsp
Salt - 1/4 tsp

Cooking Procedure :

1.  Combine all the ingredients in a bowl and using a hand held immersion blender or any blender available, blend all the ingredients until a smooth consistency is achieved.
2.  Using an infuser, inject the chicken with the sauce.  
3.  Stuff the chicken's cavity with the diced onion, green onion leaves, and lemon grass.  Seal the cavity using toothpicks
4.  Place the chicken in a resealable bag, pour the the remaining sauce then seal the bag.  Marinate the chicken for at least 6 hours, overnight, or longer.
5.  Drain the chicken and reserve the sauce.  Heat the oven to 200 degrees celsius.
6.  Place the sauce in a pot and bring to a boil, simmer for about 10 minutes.  Use this for basting.
7.  Roast the chicken for about more than an hour (1 hour and 20 minutes depending on the size of the chicken).  Baste the chicken with the sauce every 15 minutes.

The chicken is cooked when the meat are tender and the skin turned golden brown like in the picture above.  To check if the chicken is done,  using a cake tester, prick the thigh part (about more than an inch deep) when clear juices comes out of the chicken then the lechon is cooked 

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© myFresha-licious (28February2013)

Thursday, 27 February 2014

Sinanglay na Tilapia with Taro and Cabbage leaves

the white thread was missing!! So I made use of the thread available :-)

I was chatting with some friend on FB messenger a few nights back and the topic was about food.  The conversation started from fried egg for lunch, then it went to fried tilapia with salted red egg for dinner, then back to fried egg (I had scrambled egg with onion for supper at that time), to fried hito (catfish).  And because of that I had that instant craving for fried hito.  As our conversation went on, my imagination took me back to Singapore, Malaysia, and Indonesia where we had delicious Indonesian, Burmese, and Malaysian fried catfish (now I forgot the names of those restaurants!!!)  Then the topic on pinangat (Bicolano's pinangat) came up, I  suddenly found myself gorging on pinangat or tinoktok, laing, and bicol express in my favorite hole-in-the-wall restaurants I frequent so many years back in Naga and Albay.   My desire suddenly shifted,  I wan to eat pinangat.  

The pinangat  I'm craving for consist of ground  fish, shrimps, or meat, mixed with coconut meat and wrapped in taro leaves then simmered in creamy and spicy coconut milk.  Right there and then I had been planning my recipe for dinner the following day - Pinangat!  We just need to buy grated coconut milk and some shrimps and fresh taro leaves.  The following day came and I had no ingredients for the pinangat because my driver (my husband heheheh) is lazy to go out and drive for me.  So I ended up cooking this dish - Sinanglay na tilapia.  

Sinanglay is a dish originating from the Bicol region (as I had been told).  It is almost similar to ginataang isda but the way of preparing this dish along with certain ingredients differentiates sinanglay from the ginataang isda.  You can say that sinanglay is a crossbreed between laing and ginataang isda because of the presence of the gabi (taro) leaves. Traditionally, the fish for sinanglay is stuffed with onions, ginger, and tanglad (lemongrass) leaves then wrapped in gabi (taro) leaves.  Some people use pechay or mustard leaves.  Tanglad leaves are used to tie the leaves in place.  Then the wrapped fish is simmered in creamy coconut milk seasoned and spiced with salt or fish sauce and sili. 

For my sinanglay na tilapia, I used cabbage and  gabi (taro) leaves.  We only stock on shredded gabi (taro) leaves which I often used in cooking laing so I made use of some cabbage leaves as a cover.  And since I have no tanglad leaves, I made use of sewing threads to tie the cabbage and taro leaves around the tilapia.  

You can also check my other Sinanglay na tilapise using pechay or bokchoy leaves here.

SINANGLAY NA TILAPIA with TARO & CABBAGE LEAVES
(http://www.myfresha-licious.com/ )

Ingredients :

Tilapia, scaled and gutted - 1 whole
Taro leaves (gabi), dried and shredded - a handful
Cabbage leaves - 2 large leaves
Green Chili - as desired
Onion, diced - 2 medium
Garlic, chopped coarsely - 5 cloves
Ginger, sliced - 1 of thumb-size
Coconut Milk Powder - 1 cup
Water - 2 cups
Fish Sauce - 1 tbsp
Salt to taste
Black pepper crushed
Vegetable Oil - 1 tbsp
Siling Labuyo (optional)

Cooking Procedure :

1.  Pat the tilapia dry and make 3 diagonal slits on each sides of the fish.  Rub it with salt.  Stuff the fish cavity with onions and ginger.
2.  Reconstitute the dried taro leaves by soaking them in water for about 15 minutes.  Drain
3.  Lay one large leaf of cabbage on top of a plate, the cabbage leaf should be large enough to contain the tilapia.  Place half of the soaked taro leaves on the cabbage leaves, spread them out.  Then put the tilapia on top of the taro leaves.  Top the tilapia with the remaining taro leaves then cover it with another large cabbage leaf.  Tie them in place using a thread or if you have lemongrass leaves, use that instead.
4.  Dissolve the coconut powder and salt in water.
5.  Place the vegetable oil and garlic in a pan and heat them.  Saute until the garlic becomes aromatic, add in the ginger and onions and saute for a minute.  If you want to add siling labuyo now is the time to throw it in to be sauteed.
6.  Toss in the green chillies and give a quick stir.
7.  Pour the coconut milk dissolved in water and bring to a boil.  Season with fish sauce and black pepper powder.
8.  Place the wrapped tilapia in the coconut mixture, make sure that the half part of the wrapped fish is submerged. Continue simmering for about 10 minutes.  Flip the fish over and continue simmering them for another 15 minutes or longer to reduce the liquids  leaving a creamy coconut sauce.

Dish out and enjoy.  You can add  siling labuyo for that extra kick

 © myFresha-licious  (27February2014)

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Tuesday, 25 February 2014

Crispy Tilapia Strips with Pineapple-Orange Marmalade Sauce



As I am drafting this post, I am also watching Jeff Dunham and Walter on youtube.  They have this show "Minding the Monsters" in 2013 I think.  Jeff Dunham is one of my favorite stand-up comedian and ventriloquist and Walter is my most loved puppet of his.  I just love his grumpiness :-)

Anyway,  I am in a conundrum as to what to cook for dinner.  We've been eating shrimps and squids for five straight days and one more day with shrimp or squid will already give me and my husband anaphylactic shocks.  Beef too and I cannot process beef.  Chicken?  Oh, please, I've been eating chicken like almost everyday. Now, I'm sounding like grumpy Walter who complains about everything :-(

So I decided to thaw the 2 medium tilapia I saw in our freezer for later.  I couldn't decide as to what to do with them for now (it's 11:30AM)  I want to fry them as I love eating fried fish or anything fried at that but I am usually hesitant to fry.  First of all, my husband is somewhat having a phobia with fried dishes (does anyone have a term for that?) due to health reasons (cholesterol-phobic?) and I cannot process oily and fatty food because I no longer have gall bladder (sniff sniff).  And I hate frying, shallow and deep frying at that, because I am afraid of catching bursting and splattering hot oil (hot-oil phobic?).  Also, it's the stench of frying that I hate so much.  It's difficult to get rid of the smell.  It seems to stick to all the walls it touches not only in the kitchen but all over the house.  Our kitchen window only has a small opening and  our range hood could not eliminate the odor completely.  Imagine what our flat would smell like if I fry dried pusit (squid) or tuyo (dried fish).  Disaster!!!  Anyway, I still fried the tilapia with our range hood working in full blast.

This is not your usual fried tilapia though.  This requires some patience and filleting skill since I used a whole tilapia and not the fillet type you can buy from the supermarket.  BUT if you want convenience, rush to the supermarket and buy some fish fillet.  This recipe gave a new twist to fried tilapia specially if you are tired of having the same fried tilapia and something else over and over again.  Or making escabeche or sarciado or cardillong isda  out of it.  

Try my crispy tilapia strips recipe for a tastier yet budget-friendly dish you can serve for dinner.  My husband loves my pineapple-orange marmalade sauce that comes with it :-) I bet your spouse and kids will love it too :-)




CRISPY TILAPIA STRIPS with
PINEAPPLE-ORANGE MARMALADE SAUCE
( http://www.myfresha-licious.com/ )


Ingredients:


Tilapia - 2 pieces about 500 grams-  filleted and sliced into strips
Vegetable oil for deep-frying

Coating : 

Cornstarch - 1 c
Salt to taste
Black Pepper Powder - 1/4 tsp
White Pepper Powder - 1/4 tsp
Garlic Powder - 1/2 tsp
Onion Powder - 1/2 tsp

Pineapple-Orange Marmalade Sauce:

Pineapple Juice - 1 c
Orange Marmalade - 1/2 c
Black Pepper Powder - a dash
White Pepper Powder - a dash
Salt to taste
Garlic, minced - 3 cloves
Onions, sliced into rings - 1 med
Cornstarch - 2 tsp
Water - 1 tsp
Vegetable oil

Cooking Procedure:

1. Make sure that the tilapia strips are dry.  Pat them with paper towels.
2. Mix all the ingredients for the coating.  Dredge the tilapia strips with the coating
3. Heat the oil under medium fire then deep fry the tilapia until they turn brown and crispy.  Transfer the fried tilapia into a plate lined with paper towels

for the Pineapple-Orange Marmalade Sauce:

4. Heat oil in a sauce pan and saute the garlic then the onions for a few minutes.
5. Pour the pineapple juice and orange marmalade then season with the black and white pepper powders, and salt.  Let the sauce simmer for about a minute.
6. Dissolve the cornstarch in water and pour it into the mixture.  Bring the sauce to simmer and cook under low fire until the sauce thickens.

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Monday, 24 February 2014

Crispy Fried Calamari



My husband's appetite is really insatiable.  He likes to eat almost everything edible.  He has more cravings than I do and satisfying each one has become my "agony" during cooking time (not complaining though :-) I like challenges).   For sometime now (actually every time we buy squid) he'd been requesting for fried calamari.  The thing about cooking fried calamari is that it is laborious.  Even if I use the frozen sliced squids available at most supermarkets, I find the preparation very tedious and messy.  Imagine dredging each slice of squid with flour, dipping them one by one in beaten egg, then coating each one with spice and flour mixture, then frying the squid.  But since my husband persistently and sometimes annoyingly begs me to cook fried calamari, I did obligingly.  

Calamari is an Italian plural word for squid, calamaro is used for the singular term.  In most parts of the world, calamari is used to describe squid that is used for food (source: www.merriam-webster.com ) Fried calamari is a dish that is considered part of the Mediterranean cuisine that is embraced by most cultures world wide. Fried calamari is basically consists of deep-fried, batter-coated squid and served either plain or comes with dips.  The batter-coated squids are fried for just a few minutes (at most 2 minutes) to prevent the meat from toughening.  

Like any other dish that was adapted worldwide,  each culture has come up with their own version of fried calamari.  This version of mine is simple.  You can serve it with your favorite dip.  My husband preferred dipping his fried calamari in my cucumber-vinegar dip.  I like mine with my mayo-garlic dip. See the recipes for the dip below.



     CRISPY FRIED CALAMARI 

Ingredients :
Squid, cleaned and sliced into rings - 500 g

Salt - 1 1/2 tsp
Black pepper powder- 1 tsp
All-purpose flour - 1 c
Eggs - 2 pcs
Breadcrumbs - 1 c
Vegetable Oil for deep frying

Cooking Procedure :

1.  Place the sliced squid in a large mixing bowl. Sprinkle with salt and pepper.  Mix thoroughly using your hands. Let sit for at least  30 minutes.
2.  In separate containers, place the flour in one and the breadcrumbs in another.  Beat the eggs and put it in another container.
3.  Dredge the squid with the flour
4.  Dip the squids in the beaten eggs.
5.  Roll squids over the breadcrumbs.
6.  Heat the cooking oil in a deep pan or small pot. 
7.  When the oil is hot, deep-fry the squid rings a few pieces at a time for about 2 mintues or until the coating turn brown.
8.  Remove the fried squid and place on a plate lined with paper towels to drain the excess oil.



     CUCUMBER-VINEGAR DIP

Balsamic Vinegar - 2 tbsp
White Vinegar - 2 tbsp
Salt - 1/8 tsp
Brown Sugar - 1 tsp
Onion, chopped - 1 small
Garlic, crushed and chopped - 2 cloves
Cucumber, chopped - 1 small
Black pepper Powder

Mix all the ingredients and serve with any fried or grilled dishes


  MAYO-GARLIC DIP

Real Mayonnaise- 4 tbsp
White Vinegar - 2 tsp
Salt - 1/8 tsp or to taste
Garlic, minced - 3 cloves
Black pepper Powder

Mix all the ingredients and serve with any fried or grilled dishes


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 © myFresha-licious  (24February2014)


Thursday, 20 February 2014

Baked Oriental Chicken Wing



Baked oriental chicken wing.  Is there any other name I can use to call this dish?  I wasn't able to think of any.  For lack of words and I thought it was the most appropriate title I could think of at that time I was making the recipe, I am calling this dish "Baked Oriental Chicken Wing".  

As obvious as it can be, I baked the chicken and I used chicken wings for this recipe :-) Of all the parts of the chicken, I used chicken wings, it is because, first and for most, the only chicken part that my husband would not ask me to take the skin out.  Well, whenever we cook chicken, except when we roast a whole bird, my husband would require all the chicken skins to be removed, which pisses me off most of the time.  I like chicken skin as it makes a chicken more flavorful.  In his defense, he just wants us to stay healthy by eating healthy. I understand him completely but and there's always the BUT...    

My choice of cooking method is baking.  Baking is one of those things I do when I am lazy to do things like sauteing, stewing, braising, and chopping or mincing so many things. I usually find the preparation before cooking to be tedious and tiring that's why it's very convenient to stock on powdered herbs and spices.  Just throw in everything in a bowl and stir. Take out those chicken wings then pour the sauce over them.  If you are lazy to massage the meat with your hands, place them in a container with a lead so you can just shake them allowing the sauce to cover all the chicken wings. Marinate that for as long as you wish, the longer the better :-)  

When it's time to cook, just heat your oven to 200 degrees, transfer the chicken wings into a baking dish (you have to drain the sauce of course), place them in the oven, then you can go back to whatever you are doing.  Just don't forget to set the timer on to remind you that it's time to flip and remove the chicken wings from the oven.  Easy does it?

Oh, you might be wondering why I used the word "oriental" not something with the word soy in it.  Well,  it's actually about the soy sauce.  The use of soy sauce and oyster sauce is usually associated with Asian and oriental cooking and since "oriental" seems to be a more catchy word I used it instead of Asian.  Enough with my long blah, here's the recipe.


BAKED ORIENTAL CHICKEN WING
( http://www.myfresha-licious.com/ )

Ingredients :


Chicken wings - 14-16 pcs
Brown Sugar - 4 tbsp
Oyster Sauce - 1/4 c
Soy Sauce - 1/4 c
water - 1/2 c
Sesame Oil - 1/2 tbsp
Garlic powder
Black Pepper Powder
White Pepper Powder

Cooking Procedure:

1. Wash and pat the chicken wings dry.
2. Mix all the ingredients for the marinade. Make sure that the sugar is totally dissolved.
3. Pour the sauce on the chicken wings and marinate for at least  2 hours or overnight if you have the time
4. Drain the chicken and set the sauce aside.
5. Place the sauce in a pot and bring to a boil.  Simmer for about 10 minutes
6. Spray or brush a small amount of oil on non-stick baking pan.  Arrange the chicken on the pan and bake the chicken in a preheated oven (200 degrees Celsius) for at least 20 minutes on both sides.  Baste the chicken wings with the heated sauce every 5 minutes


There you go. Try it and enjoy

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© myFresha-licious (20February2013)


Sunday, 16 February 2014

Beef Bulgogi (Korean Beef Barbecue on Skewers)



I have been postponing cooking bulgogi for a long time.  May be because I don't eat red meat .  And since my husband usually eat beef at his work place, serving him beef at home is not good for his health.  As advised by his doctor, he should only eat read meat at most 5 servings a week. That's the reason why, if you have noticed, I seldom cook red meat.  

Anyway, I saw this commercial on tv featuring Korean barbecues so I thought of cooking bulgogi even if I cannot eat them.  BULGOGI  refers to grilled marinated red meat, where beef is commonly used.  It is basically a Korean barbecue recipe.  The marinade usually composes of soy sauce and sugar making it taste sweet.  Some would like to add a lot of garlic for that sweet-garlicky taste, some add chillies for that hot-kick,  but that depends on your liking. 


Some of what I read said that the meat matters in bulgogi.  Sirloin, rib eye, and other prime cuts are highly recommended for bulgogi.  For my bulgogi , I used the meat from the shoulder part of the cow.  I sliced them thinly across the grain to tenderize them more quickly since I planned to grill them in the oven in two minutes on both sides.  If I cook them any longer then there is the tendency to overcook the meat making it dry and even tougher to chew on. Oh by the way, I also cheat :D I made use of a commercially bought meat tenderizer (wide grin).  Traditionally,  pureed ripe pears are used to tenderized the meat.  But pears are not available in our kitchen so I used other meat tenderizers.


Serve this on top of a steaming hot rice or wrapped in lettuce.

BEEF BULGOGI - KOREAN BEEF BARBECUE ON SKEWERS
(http://www.myfresha-licious.com/)


Ingredients :

Beef, sliced thinly - 300 g
Bamboo skewers

Marinade :

Soy sauce - 3 tbs
Water - 3 tbs
Brown sugar - 2 tbs  
Sesame oil -1 tbs
Sesame seeds  -1 tbs
Green Onion Leaves, chopped - 1 stalk
Garlic, minced  - 3 cloves
Black Pepper Powder - 1/4 tsp
Meat Tenderizer

Cooking Procedure:

1. Slice the beef thinly and against the grain.
2. Mix together all the ingredients for the marinade.
3. Add the beef to the marinade and place them in the refrigerator.  Let it be marinated for at least 2 hours or over night.
4.  Toast sesame seeds and set aside.
5.  Remove the beef from the marinade and shake off excess sauce.  Place the marinade in a pan and bring to a boil.  Simmer for about 10 minutes under low fire.
6.  Thread the beef onto the skewers and line them on an oiled grill.
7.  Using the grill function of your oven, grill the beef for at least 3 minutes on both sides. Baste with the sauce while grilling.  

If you are going to grill using charcoal, grill for about 2 minutes on both sides


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© myFresha-licious  (16February2014)

Wednesday, 12 February 2014

Roasted Orange Duck




Here's another roasted bird you can serve for your Valentine's day dinner.

My husband loves to roast.  Roasted dishes are one of those things he would voluntarily cook.  He likes to experiment on the sauces, the rub, the stuffing, and whatever processes he plans to incorporate with his roasting.   In fact he had done his share of roasted dishes, mostly pork and chicken. 

I am not sure what came over me one day but I found myself craving for roasted duck.  I was actually imagining ducks with their glossy reddish-brown skin hanging by the food counter of those food stalls in Singapore.  I want the thinly sliced roasted duck dip in a sweet and salty dark brown sauce that comes with yee mee noodles.  So tasty and succulent. Yum-yum.

My husband knowing that I've been craving for roasted duck dragged me to the supermarket one day to buy not 1 but 2 whole ducks.  The ducks we bought were way expensive compared to chicken  but they were large size birds.  I think a whole bird can feed may be 6 to 8 people.  



My husband initially planned to roast the duck similar to those found in Singapore or any Chinese restaurants.  But he was intimidated by the somewhat complicated process.  The use of a special air-blower to separate the skin from the meat, and the blanching of the chicken skin with a mixture of honey and other herbs and spices, and other things, made him backed out from roasting the bird the Chinese way.  He settled with a simpler process - infusing and marinating the duck with a special sauce, rubbing the duck with some herbs and spices, and then roasting it.  You just have to be careful not to over-roast the duck otherwise it will become tough and dry.

Here is Frederick's recipe on   ROASTED ORANGE DUCK  

Ingredients:

Duck - 1 whole (skin and bone on)
Extra virgin olive oil - 1 tbsp
Orange, quartered

Marinade:

Orange Marmalade - 2 tbsp
Orange juice - 1 c
Red Wine - 1/2 c
Black Pepper Powder
5 Spice powder
Sweet Red Paprika
Sea salt - to taste 
Knor chicken cube - 1 pc

Rub:

Black Pepper Powder - 1/8 tsp
5 Spice Powder - 1/4 tsp
Sweet Red Paprika- 1/8 tsp
Orange zest - 1/4 tsp



Cooking Procedure:

1.  In a medium bowl, mix the ingredients for the marinade.  Taste it to determine the amount of salt you need to add.
2.   Prick the meat of the duck all over then pour the marinade on it.  Rub the marinade on the surface of the duck meat including the meat under the skin, massaging each piece of  the duck meat to allow the marinade to coat the meat well and penetrate deeper into the meat.   Transfer the duck and marinade in a resealable plastic bag and marinate  overnight in the fridge.
3.   Pre heat oven to 220 degrees Celsius
4.   At least an hour before cooking, remove the duck from the fridge.  Drain the duck and set aside the marinade sauce for basting.
5.  Mix all the ingredients for the rub and massage it on the skin and internal cavities of the duck.  Stuff the duck with the quartered orange with its skin on.
6.   Place the duck on a rack on top of a baking dish.  Baste with the marinade sauce.  Cover with foil and place in the oven.  Cook for about 50 minutes to 1 hour and 15 minutes depending on the size of the duck.  

7.  Remove the foil cover and continue roasting the duck until its skin turns brown.  Flip duck and continue roasting to brown the remainder of the skin.


Remove from fire.  Slice the meat of the duck thinly then serve with an orange marmalade sauce.

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© myFresha-licious (12February2014)

Monday, 10 February 2014

Roasted Garlic Chicken




Contemplating on how to celebrate Valentine's day?  Have it at home over home-cooked dinner.  You can serve a scrumptious meal without doing any complicated cooking processes.  Try roasting :-) 

Aside from steaming and baking, roasting is the simplest way of cooking.  You think?  Well it's not complicated at all once you get used to doing it.  There's the brining process where I soak the chicken in water with dissolved salt and other things in it.  Then there is the process of separating the skin from the meat. Then you have do some chopping and mixing of spices and other stuff. After that, you need to rub the spices on the skin, on the meat, and on the insides of the chicken, then leave it and let it steep in the mixture for a while.  Sometimes, depending on the marinade you also need to infuse the sauce in the meat of the chicken using an infuser/injector.  After that, you stuff the chicken with anything you can get your hands on.  Then roast it in a preheated oven until the skin becomes brown.

I was just thinking, cooking is a lot easier this days.  You see, you just go to any supermarkets, wet markets, etc. and all the things you need are there ready for your picking.   Thanks to modernization there are such things as dressed chicken, cut meat, scaled fishes, all sorts of produce, and of course the processed and "ready-to-eat-food". I am really grateful that I wasn't born during my grand mother's time. I was saved from "killing" and "butchering" my food before I get to enjoy them. 

Try this garlicky and succulent roasted chicken.  Now I really want to make roasted chicken that tastes like Andok's lechong manok.  Anyone who knows how?

     ROASTED GARLIC CHICKEN

Ingredients :

Chicken, whole - 1 pc
Garlic, finely minced - 20 cloves
Garlic powder - 2 tsp
Salt - 2 tsp
Black Pepper Powder - 1/2 tsp
Olive Oil - 2 tsp

For Brining:

Water enough to cover 1 whole chicken
Salt - 2 tsp
Brown Sugar - 1 tsp

Cooking Procedure :

1. Brine chicken by soaking the whole chicken in water with the salt and sugar dissolved in it for at least 6 hours or overnight.  Drain and dry
2. Mix the garlic powder, black pepper powder, and salt.  Rub the mixture under the chicken's skins and inside the chicken's cavity.  Marinate in it for at least 2 hours
3. Heat oven to 220 degrees Celsius.
4. Massage the skin with olive oil then rub the skin and the meat under the skin as well as the chicken's cavity with the minced garlic.  Stuff chicken with 1 whole onion.
5.  Place chicken on a baking dish and roast for an hour or until the skin of the chicken turns brown.

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© myFresha-licious (10February2014)

Saturday, 8 February 2014

Japanese Inspired Breakfast : Chicken-Veggie Saute & Egg Over Rice



My husband's breakfast most of the time consists of either pork bacon (turkey bacon is mine), longganisa, or hotdogs,  and rice with the occasional sunny-side up egg.  Those are the easiest to prepare specially when he needs to get off to work very early in the morning (around 5am).  Me? Fried egg kick's off my day. 

During non-working days, I try to be somewhat creative and I usually whip up something special.  So one morning, I decided to cook a Japanese style chicken & veggie saute for breakfast.  My husband, stubborn as he is, insisted on having American breakfast and a Japanese breakfast.  And by American breakfast he meant nothing but fried pork bacon.  So I had to fry several strips of bacon just to satisfy his morning appetite. 

By the way, you can have this for brunch too :-)




     JAPANESE BREAKFAST :  
     CHICKEN-VEGGIE SAUTE & EGG OVER RICE
         (www.myfresha-licious.com)

Ingredients :

Steamed White Rice
Egg cooked sunny side up
Chicken & Veggie Saute 


CHICKEN-VEGGIE SAUTE:

Chicken, minced - 1/4 c
Garlic, minced - 2 cloves
Onion, diced - 1/2 of a small piece
Carrots, thinly sliced lengthwise - 1/2 of a small piece
Pechay (young part only) - 10 stalks
Nori, thinly sliced lengthwise - 1 pc
White Wine - 1 tbsp
Mirin - 1 tbsp
Soy Sauce - 1/2 tbsp
Black pepper powder
Salt to taste
Vegetable Oil

Cooking Procedure :

1.  Place a tablespoon of vegetable oil, the minced garlic, and minced chicken in a pan, heat it under low fire, and pan fry the chicken until it turns almost brown.
2.  Throw in the onions and give a quick stir.
3.  Add in the carrots, stir for a minute.
4.  Pour in the white wine, mirin, soy sauce, and black pepper powder.  Stir briskly.  Add salt to adjust taste if needed.
5.  Toss in the pechay and nori.  Stir briskly.  Cook until the veggies wilt.
6.  Place desired amount of rice in a bowl.  Top it with the chicken & veggies saute and the fried egg cooked sunny-side up.

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© myFresha-licious (08February2014)

Friday, 7 February 2014

Stir-Fried Beef Sotanghon


This is what I do whenever I have insatiable cravings for stir-fried noodles.  Nothing fancy actually, I use whatever I can forage from our refrigerator, cupboard, and other places where we store food.  Cut them into bits and pieces, soak and drain the noodles, saute here, fry there, pour some condiments, sprinkle some seasoning, toss and mix, and viola a delectable savory noodle dish that no one can't resist. Oh, I forgot to tell you that you need to fire up your stove, heat your pan, then cook your noodles and what-have-yous :-)

Though the title dictates the use of sotanghon, it doesn't imply that you need to use sotanghon strictly for this recipe. All I am saying is that, it doesn't matter what kind of noodle you use (you can use bihon or other kind of vermicelli), or whether you use pork, beef, chicken, shrimps, squids, or fish, or you put in vegetables or not.  What matters is that you know the basics of how to stir-fry noodles and of course, the most important of all, the sauce that you are going to use.

Roll up that sleeves and do the cooking  



     STIR-FRIED SOTANGHON

Ingredients :

Sotanghon (Mung Bean Vermicelli) - 150g
Beef, Minced - 200 g
Squid balls, sliced and fried
Kikiam, sliced and fried
Bell pepper, sliced into stripsCarrots, sliced into strips
Cabbage
Cauliflower
Vegetable oil for frying and sauteing
Sesame Oil - 2 tsp
Black Pepper Powder
White Pepper Powder
Lime 

Seasoning:

Soy Sauce (I used Kikkoman) - 4 tbsp
Knor Seasoning - 2 tbsp
Water - 6 tbsp.
Magi Magic sarap


Cooking Procedure:

1.  Soak the rice vermicelli for 30 minutes until they are soft.  Drain the noodles and set aside.
2.  Fry squid balls and set aside. 
3.  Mix together all the ingredients for the seasoning and set aside.
4.  In the same pan, remove some of the oil and leave just enough for sauteing (around 3 tbsp) add the sesame oil and heat them under medium fire.  Fry the pork in it until they almost turned brown
5.  Add the the garlic then the onions.  Stir.
6.  Stir in the squids and shrimps.  Fry them  for 2 minutes. Remove squid and set aside.
7.  Toss in the celery and the bell pepper and stir fry them for 2 minutes.  
8.  Add in the rest of the vegetable and stir-fry them for until the vegetables softened.  
9.  Toss in the sotanghon and stir-fry them for at least 2 minutes
10. Pour the seasoning over the noodles and continue stirring until the noodles are cooked (soft but not soggy).
11.  Mix the noodles with the rest  of the cooked veggies, squids, shrimps, and squid balls.  Sprinkle with black pepper powder.


Serve with sliced lime or lemon :-)


© myFresha-licious (07February2014)