Friday, 30 May 2014

Chicken & Pork Humba


I made humba yesterday  :-) my husband told me that it tasted like a fusion between a pork ham and adobo. He liked it but he was incessantly complaining about the pork fat and he sounded like a buzzing mosquito in my ears (evil grin).  

The Husband: "Why didn't you remove the pork fat? do you know that pork fat is dangerous to your health? This (pointing to the pork fat) will clog my arteries. We will die early because of this fat". blah blah blah and more blahs.  Ddduuhhh what's pork humba without the pork fat? Same goes with pork adobo, right?  You can agree or disagree with me all you like just place them in the comment box after this post :-)  (evil grin)

Anyway, I've been cooking humba and you can find some of my humba recipes in this blog. What's special with this humba is that the recipe came from real Visayan Moms who cook humba :-)  Thanks to ate Rachelle, ate vivien, and marlou for sharing their well guarded humba recipes. Their recipes and cooking tips were easy to follow.

While my husband enjoyed my chicken & pork humba, I did not. As you may recall,  I don't eat red meat, pork included, that is also the reason why I added chicken to the humba instead of just pork. The chicken thighs I've used tasted awful. You know the taste of cooked frozen meat that was froze for a very long time?  That's the taste I was referring to.  My chicken tasted just like that and I was so disappointed.  Luckily, it did not affect the overall taste of the humba.  If only I can eat the pork,  I could have enjoyed the humba too.

Sooo. Humba.  Ate Rachelle's style of cooking humba is like this:  she uses the pork belly part,cut them into serving sizes, dump them in a pot, then cook it until the pork releases their own oil.  At that point she throws in the rest of the ingredients like soy sauce, vinegar, garlic, black pepper corn, bay leaves, let them simmer to cook the vinegar.  After that she adds the water and the sugar then simmer the whole thing until all of the liquids evaporated.  Ate Vivien said she uses coke instead of water and sugar. And Marlou said, he fries the pork.  I'm just not sure if he fries it before he adds water to it or at the very last part.  

With my Humba, I combined all the information I gathered and came out with this recipe.  First, since the humba is sweet, which is what makes the difference between humba and adobo, I used sprite instead of sugar nor coke.  You see, the sprite has a double purpose in the dish, one, it added sweetness and flavor, two, sodas are meat tenderizer. Well, here's the recipe.


CHICKEN & PORK HUMBA
(www.myfresha-licious.com)

Ingredients:

Pork, cut into serving sizes - 400 g.
Chicken thighs - 4 pcs
Soy Sauce - 8 tbsp
Cane Vinegar - 8 tbsp
Sprite- 2 cups
Star anise - 3 pcs
Bay leaves -4 pcs
Garlic, crushed and diced - 10 cloves
Black peppercorn

Cooking Procedure:

1. Dump the pork and chicken in a pressure cooker then simmer them until the meat releases oil. Fry the meat in the oil until they turn almost brown
2.  Thrown in the rest of the ingredients  except for the sprite and simmer for about 5 minutes.
3.  Pour the sprite on the meat, cover, then cook the meat under pressure for about 15 minutes from the time the the cooker whistles.
3. Remove cover and continue simmering until all the liquids evaporated.
4. Let the chicken and pork fry in their own oil.

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Wednesday, 14 May 2014

Summer Orange Blast



This is a low calorie breakfast smoothie or all day smoothie snack that's why I always make it.  Actually I make this when I am lazy to cook for myself.  You see, I eat alone at lunch whenever my husband is at work and sometimes I also do not like to reheat left-over food so I just grab some fruits and veggies from the refrigerator and blend them.

Easy-peasy and happy tummy :-) not to mention that it is also healthy


Ingredients :
Carrots, diced - 1 medium
Bitter Orange - 2 large
Navel Orange - 1 large
Pineapple Juice, unsweetened - 400 ml
Honey - 2 tsp or to taste
Ice cube (optional)

Procedure :

1. Dice the carrots, peel the oranges, then place all the ingredients, except for the ice cubes, in a blender
2.  Press pulse to blend.

Serve and enjoy

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Friday, 9 May 2014

Chicken & Shrimp Shiomai


Look at my siomai.  It is S-I-O-M-A-O (pronounce it with a big voice with matching big eyes)  they're large! and ugly looking hehehehe


The Husband like this siomai in fact he brought some to their office to share with his colleagues.  BUT and a very big B-U-T I was not satisfied with the taste of my chicken & shrimp siomai as I was looking forward to the taste of "siomai house siomai" or "master siomai" the food cart selling siomai in Manila.  I want something like that.  



Was it because I didn't use pork? But I can't eat pork!  Now that's a big problem.  Anyway, you can try this recipe.  I will definitely be cooking this dish again, I just have to make my siomai smaller and a little presentable :-)



     CHICKEN & SHRIMP SIOMAI

Ingredients:

Chicken, minced - 250 g
Shrimp, small ones, peeled - 1/2 c
Carrots, chopped - 1 small
Shitake Mushroom, chopped - 1/4 c
Onions, chopped - 1 medium
Garlic Powder - 1 tsp
Black pepper Powder - 1 1/2 tsp
Magi Magic Sarap - 1 sachet (8g)
Egg, beaten - 1 large
Sesame Oil - 2 tsp
Siomai wrappers

Cooking Procedure:

1. Mix all the ingredients together.  Let sit for about 45 minutes to 1 hour.
2.  Scoop out a spoonful of the mixture and fry.  Taste.  Add more salt or seasoning if it needed adjustments.
3.  Lay a siomai wrapper on a plate then scoop a tablespoon full of the chicken-shrimp mixture.  Place it in the center of the wrapper, fold the sides of the wrapper to enclose the filling.  Do the same step for the rest of the filling.
4.  Place water in a steamer and bring to a boil
5.  Rub a small amount of oil on the steamer plate then arrange the siomai on it.
6.  Steam the siomai for about 15-20 minutes depending on the size.

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Wednesday, 7 May 2014

Paksiw na Isda


I was suppose to be posting my Chicken & Siomai recipe today but I decided to post my Paksiw na Isda instead. Because... After years of many failed attempts and several kilos of wasted fishes, I did it!!! I was able to cook a delicious paksiw na isda for the very first time in my cooking history:-) 

Cooking Paksiw na Isda has always been my weakness and it was something I am not good at, until last night when I cooked this delicious dish for our supper.  I got a thumbs up from my husband and of course from myself and I am so happy about it.  My tummy and my taste buds were so satisfied finally.

I had been trying to cook paksiw na isda for years now, and most of the time ( if not all the time), my husband and I often ended up disappointed because my paksiw wouldn't taste like paksiw and that frustrated me so much that I refuse to cook paksiw na isda.  My husband, however, kept on encouraging me to cook paksiw na isda   that's the reason why we usually buy cheap white fish so I can experiment on them.  And often time seeing those "unknown
 fishes in the freezer annoyed me because I knew that the husband is expecting me to cook paksiw na isda and he knew all along that I don't know how. It's adding insult to injury you know (pissed-off face)


I love paksiw na isda specially my Mami Tessie's paksiw na bangus and paksiw na galunggong.  I had tried to copy her recipe and methods of cooking but I always failed.  Until this recipe, the fish in my paksiw always ended up fried :-) just so that it won't go to waste.  If it is no longer salvageable, it ended up as food for Big Cat (the ginger stray cat that we are feeding).

I couldn't have made it to this point if not because of the husband's constant prodding (thank you Dear) and  of the tips and suggestions from my good friends who also love to cook and eat :-).  Special thanks to Thea , Marco, and Sharon for their generosity.  My recipe was based on a combination of their suggestions on how to cook paksiw na isda specially on the recipe of Sharon Rimando's Mom.  I added a few tricks of my own too :-)  The sauce, though, only a little was left, was so flavorful, not sour nor vinegary, and it was somewhat creamy.

Paksiw na Isda by the way is a traditional Filipino dish wherein the fish is cooked in vinegar.  It is actually a way of our forefathers and mothers to preserve their fish.

     PAKSIW NA ISDA

Ingredients:

Fish, cut into serving sizes - 2 medium sizes
Vinegar - a cup or just enough to cover the whole fish.
Water - 1/4 cup
Brown Sugar - 1 tbsp
Salt - 1/2 tsp or to taste
Ginger, sliced - 1 inch
Garlic, chopped - 10 cloves
Onions, diced - 1 medium
Black Peppercorns, crushed
Olive Oil - 2 tsp
Eggplant, sliced 
Green Chili Peppers

Cooking Procedure:

1. Place the vinegar and the rest of the ingredients in a pot, except for the eggplant, green chili peppers, and the fish.
2. Stir for a minute to dissolve the salt and sugar.
3.  Dump in the fish, make sure that the mixture totally covers the fish.  Set aside and marinate for at least 30 minutes.
4.  After 30 minutes, throw in the eggplants and green chili peppers then cover the pot. Then turn on the fire.  Bring to a boil and simmer for at least 25-30 minutes.

Serve and enjoy :-)

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Monday, 5 May 2014

Tortang Patatas (Potato Omelette)


Potato omelette or tortang patatas or may also be referred to as itlog na may patatas consist of almost crispy fried cubed potatoes and eggs.  Tortang patatas or itlog na may patatas is a common Filipino breakfast food and everyone who knows how to fry eggs has their own version of this yummy potato omelette.  

My siblings and I grew up having this for a hearty breakfast.  Our Mama cooks it almost the same way as I did mine above.  Only that, her potato omelette is usually a perfect round shape, the size of our frying pan, and about almost an inch thick.  Her potato omelette always did look the same, perfect round shape and thick,  even back in the days when we still do not have non-stick pans.  My mama really has the perfect pan-flipping skills that's why most of the omelettes she cooks for breakfast are always round (I need to learn that skill).  She will serve this with sinangag (fried garlic rice) and tinapa or tocino or longganisa.  Either one makes a perfect combination for breakfast.

Sometimes if I don't feel like "shaping" my itlog na may patatas into an omelette,  I just fry the potatoes to crisp, pour the egg on top of the potatoes, and once the eggs starts to set, I stir them until the eggs are cooked.  I serve my tortang patatas with bacon, mine is turkey and my husband's is pork.


     TORTANG PATATAS (POTATO OMELETTE)

Ingredients :

Eggs - 2 whole
Potatoes, peeled and cut into cubes (1/4" squared) - 1 small
Onion, sliced 
Salt - 1/8 tsp 
Black Pepper powder - 1/8 tsp
Vegetable Oil

Cooking Procedure :

1.  Heat 2 tsp of oil in a pan and fry the diced potatoes in it until they turn almost brown.
2.  Toss in the onions and give a stir until the onions wilt.
3.  Remove the potatoes and onions from the pan and let them cool down.
4.  Beat eggs together with salt and black pepper powder.  Pour the beaten eggs on the potatoes and onion and mix well.
5.  Heat a tsp of oil in a the same frying pan under low fire.  Using a big spoon, scoop out a spoonful of the mixture and pour it on the frying pan.  
6.  Fry each sides for a minute or 2 until the eggs are set and they turn brown.

Serve as is or with bacon, or like Filipinos do, with sinangag and longganisa or perhaps fried dried fish

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Saturday, 3 May 2014

Fried Eggs and Onions

Fried Eggs & Onions, CDO chicken longganisa, and wholegrain red rice

Hep! Wait a minute. Just before you say anything read what I am about to say.  I cannot decide whether to use "scrambled egg with onion" or "onion omelette" for the title because for me they are but one and the same in terms of 1. ingredients and 2. taste and smell. They only differ in visual presentation.  Agree?  hhhhmmmm

Most of the time I cook it the way presented above, but my husband (sometime, I do, too) would cook it the way below.  Whichever way, I like them all.  I like it better though when my husband does it because as he always say and I quote "cooked with TLC" (smiling and eyes twinkling)

Anyway, call this dish anything you like, scrambled or omelette, this is one of my favorites.  It's quick and easy to prepare and cook.  It's rewarding because its very tasty yet healthy too as it is high in protein.  If I am craving for something (as in some-thing) and I don't know what it is, I cook this for instant gratification.  I often have this for breakfast or for any meal of the day specially when I don't know what to eat.  This is my quick-fix for a hungry tummy and a chaotic palate.

FRIED EGGS AND ONIONS

Ingredients :

Eggs - 2 medium
Onion, sliced thinly - 2 medium
Salt and Black pepper powder to taste 
Vegetable oil for frying

Cooking Procedure :

1.  Heat oil in a pan under high temperature
2.  Beat the eggs with the salt and pepper until fluffy.
3.  Pour the eggs on the pan, tilt the pan from side to side to spread the egg mixture.
4.  Cook until the eggs are firm on the bottom with the top slightly runny. 
5.  Flip the egg over and continue to cook for a minute or 2.  I want my egg to be brown so I usually cook it longer. 
6.   Flip half part of the egg to the center to form a half moon.  Pour a teaspoon of vegetable oil on the same pan and fry the onion until they wilt.  

Place the onion inside the half-moon egg and serve

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Thursday, 1 May 2014

Harumaki - Nori, Chicken & Veggies


Today is Labor day in the Philippines.  Singapore also celebrates its labor day on May 1.  Here in Qatar, have not the slightest idea.  I'm a homemaker remember? hehehehe  Enjoy your holiday kabayans.

I read somewhere that when a person lacks sleep he/she craves for fatty/oily food.  I am at that stage I think.  I've been having trouble sleeping for some nights now and I've been craving for something fried and crunchy.  It's may just be a coincidence or I was just trying to find a good reason to eat something fried and crunchy.  So when dinner time approaches all I can think is food wrapped in a spring roll wrapper, crunchy and tasty, and when dipped in vinegar makes it even more delicious.   

Filipino lumpia or the Chinese Spring rolls will come to mind.  But I want something Japanese so I often make Harumaki.  Lately, I've been including nori in my harumaki.  The seaweed sheet gives my harumaki a distinct saline flavor that makes it more flavorful.  Try it so you know what I am talking about.  

By the way, I used the left-over roasted chicken from Nando's we had for dinner a few nights back. If you're not into fried food, you can bake this harumaki too. I cook my lumpia, sprinroll, and harumaki, either fried or baked so no issues on that :-) go on try this recipe

     HARUMAKI - NORI, CHICKEN, & VEGGIES

Ingredients: 

Springroll Wrapper
Nori / Seaweed sheet, cut into small rectangles - 2 pcs
Green onion leaves, the white part of the stalks only, sliced thinly - 2 to 3 stalks

Filling:

Leftover Roasted Chicken, shredded
Cabbage, sliced thinly into strips - 2 handfuls
Carrots, sliced thinly into strips - 1 small
Bell pepper, sliced thinly into strips - 1 small
Onions, chopped - 1 small
Garlic, chopped - 3 cloves
Black pepper powder
Salt to taste
Mirin - 2 tbsp
Sesame Oil - 2 tsp

Cooking Procedure :

1. Place sesame oil and garlic in a wok and heat them under medium fir.  Stir until aromatic then toss in the onions.  Cook until the onions become transparent.
2. Throw in the chicken, stir-fry for about a minute or two
3.  Add the bell pepper, give a quick stir. Add in the cabbage and carrots and continue stirring.  
4. Season with salt, black pepper powder, and mirin.  Stir and continue to cook until the veggies soften.  Remove from fire and let the fillings cool down.
5.  Lay-out the spring roll wrapper top it with a nori sheet, and using a spoon, place a spoonful of the harumaki fillings on top of the nori sheet.  Place a few strips of green onion leaves on top of the filling.   Wrap then roll.  Repeat until all the fillings had been wrapped and rolled.  

Baking :

1. Preheat oven to 200 degrees Celsius.
2. Use a non-stick baking pan. Place the harumaki on the baking pan.
3. Bake the harumaki for at least 10 minutes or until the edges becomes brown.  Then flip them over and bake for another 5 minutes or until the edges of the turn brown and the skin becomes crunchy and almost brown 


 Shallow-Frying : 


1.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the harumaki.  The oil should not be smoking hot.  
2.  Shallow fry the harumaki, flipping it from one side to another, until the wrapper turned brown and crunchy.     
3. Place the fried harumaki on a strainer or on top of layers of paper towels to drain the excess oil. 

Serve with wasabi and vinegar


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