Archive for the ‘Food’ Category

Sinigang Recipe

Feb 1, 2009 Food

Sinigang is one of my wife‘s specialty. It is a very delicious Filipino pork meal that will surely delight your tastebuds. And to share with you this sinigang recipe will be my pleasure. This one was taken from filipinofoodrecipes.net:

Pork Sinigang Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Sinigang Cooking Instructions:
1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
5. Serve piping hot.

Sinigang Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Another quick and easy meal; pork sinigang (or sinigang na baboy for us Pinoys) which you will trully enjoy! :)

Jian Ezekiel at Pizza Hut

Nov 29, 2008 Daddy Things, Family, Food

One of our family’s favorite bonding moments is eating out. Especially now that Jian is becoming more aware and curious of his surroundings, its even more enjoyable seeing him feast his eyes around, looking at things and touching objects he can reach. This is one of those days when we really had fun with Jian’s kakulitan:

“enjoy na enjoy!”

“wag masyadong makulit baby…”
 
“gusto mo na rin kumain ng pizza? di pa pwede Jian eh…”
“takaw ni daddy!”
 
“enjoy ba kayo, mommy? :)”
 In the near future kasama na talaga namin kumain si Jian. :)

Chicken Caldereta Recipe

Nov 25, 2008 Extras, Food

Ianne cooked today a very satisfying and delicious chicken dish: Chicken Caldereta. Caldereta is originally a Pinoy beef stew recipe, but to cut costs, Pinoys also use chicken or pork for caldereta. And to share with you this wonderful dish, here’s the recipe that my wife followed: (from www.whats4eats.com)

  • Beef round or chuck, cubed (in our case, its chicken)– 2 pounds
  • White vinegar — 1/4 cup
  • Soy sauce — 1/4 cup
  • Oil — 2-3 tablespoons
  • Onion, chopped — 1
  • Bell pepper, chopped — 1
  • Garlic, minced — 1/4 cup
  • Tomato sauce — 2 cups
  • Stock or water — 2 cups
  • Potatoes, peeled and cubed — 2 cups
  • Peas — 1 cup
  • Salt and pepper — to taste
  • Liver pâté (optional) — 1/4 cup

Method

  1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
  2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
  3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat.
  4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes.
  5. Sir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
  6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.

Variations

  • Goat meat is often used instead of beef when making caldereta. It can also be made with chicken.
  • Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.
  • Add 1/3 cup pitted green olives when you add the potatoes and peas.
  • Try adding different vegetables: cabbage, carrots, cassava root.

Notes

  • Adding the liver pâté is not really necessary, but it adds richness to the final dish that is very nice. Small cans of pâté can be found in most Asian markets. An acceptable substitute would be liverwurst.

 There you go, enjoy your Chicken Caldereta! :)