How to Make Chicken Arroz Caldo | Jun-Blog. When I was little, my mom used to tell me whenever I had a bad cold or a bad day in school that there’s absolutely nothing a bowl of arroz caldo could not fix. I believed her without the faintest tinge of doubt. I believed her not only because I adored her but also because it was true — a humble bowl of chicken and rice gives warmth and comfort. It nurses the weary back to health. Arroz caldo is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce. It is ladled in bowls and served with hard-boiled eggs, spring onions, fried garlic, and calamansi. A hot, hearty bowl of arroz caldo with a squeeze of calamansi and a dash of fish sauce is perfect on a chilly day. Arroz Caldo Recipe, makes 6 servings Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Cooking Notes 1. 2. 3.
Cassava with Sweet Coconut Toppings. I had just finished writing and about to publish this post today, when I received an email from Mr H... attached with a link... I watched the link ~ it gave me goosebumps... a lump in my throat... and near tears... I decided to re -write ... and paste the video in my post instead. This event took place on 12th February 2011 in Karrinyup Shopping Centre, Perth ... Excerpt from the email I received: The purpose of it is to raise money for the Queensland floods. If I can get at least one other person to click the video... Note : I wish to spread the good work for the good cause... if there is any legality matters involved... And my thoughts and Prayers goes to everyone in Christchurch who has been affected by the earthquake... Recipe 1kg of tapioca or Cassava 100g sugar salt Sweet Coconut Toppings 150g palm sugar or gula Melaka 100ml water 3 knotted pandan leaves 2 cups of dessicated coconut salt 2 teaspoon corn flour 200ml thin coconut milk Steam the tapioca for 40-45 minutes or until soft.
Chicken Adobo by King Phojanakong. Quick and Easy Chicken Adobo. Posted on 18. Apr, 2010 by admin in Asian Recipes, Filipino, Poultry, SE Asian Recipe by Erika of IvoryHut.com Chicken adobo is one of those dishes that instantly transports me back home. Even while it’s cooking, the aroma that fills my kitchen makes me think of warm evenings in the Philippines, playing outside and waiting to be called in for dinner. This is my quick version, which is so easy to make that it almost feels like cheating. Ingredients: 4 to 5 whole chicken leg quarters, divided into thighs and drumsticks, washed and cleaned, thighs skinned 6 to 8 cloves garlic, peeled and smashed 1/2 cup soy sauce (I don’t recommend using Kikkoman for this, but if you have to, use the low-sodium Kikkoman) 1/2 cup vinegar 1/2 cup water 1 tablespoon packed brown sugar 1 tablespoon sweet chili sauce (or an additional tablespoon of brown sugar) 1 teaspoon black peppercorns, half left whole, half cracked slightly 2 bay leaves Directions: Tags: Adobo, chicken, Chicken Adobo.
Filipino Chicken Barbecue (Inihaw na Manok) By Ivory Hut Filipino barbecue is often marinated in a mixture that includes 7-Up or Sprite, likely for its tenderizing effect. Our family recipe contains no catsup, which is often mentioned in online recipes as either part of the marinade or a component of the basting mixture. This chicken is incredibly moist and flavorful, and the reduced marinade has just the right balance of sweet and savory, having cooked off the tartness of the vinegar. Paired with achara (pickled green papaya), it’s a classic Filipino combination. If you have concerns about boiling the used marinade, double the measurements for the marinade and set half aside for the basting mixture. Serves 4 Ingredients: In a large container that can hold the chicken pieces, combine all ingredients except chicken. Take the chicken out and transfer the pieces to a large plate. Heat your grill to 350 degrees or medium heat.
Take chicken off the grill, tent with foil, and let rest for about 5 minutes before serving. Chinese Wonton Noodle Soup | Steamy Kitchen. Monday, August 4, 2008 Wonton Noodle Soup It’s Chinese Wonton Noodle Soup time! A great dish to make for the Beijing 2008 Olympics! This is recipe 5 in the series (see links at the end for the other recipes) Wrapping Wontons Videos I’ve got two for you – I was on CBS on Tuesday – this was a BLAST! (link is right above photo when you get to CBS site) And my regular segment on ABC7 Chinese Wonton Noodle Soup just click on the “featured video” right below the recipe name.
Wonton Noodle Soup Recipe I love making wonton noodle soup with my kids! Wonton Wrapper The wrappers come frozen – just defrost in refrigerator overnight or on the counter for 40 minutes. Freezing Wonton If you’d like to freeze wonton (great idea for super easy quick meal) – lay the wrapped wonton in a single layer. To cook frozen wonton, the instructions are exactly the same. Boiling Wonton Put away your timer! For the Wonton Noodle Soup recipe below, I’d cook them in 3 separate batches – so that you don’t crowd the wonton. Blue Glutinous Rice Cakes (Pulut Tai Tai) I always wanted to make this Chinese Baba Nyonya wedding specialty cakes. It is called Pulut Tai Tai or Blue Glutinous Rice Cakes.
The blue stain comes from a flower name Bunga Telang or Blue Pea Flower. Since I still have some of the dried blue pea flowers given by Sonia I decided to made some when my friend Choy’s and her family came to our house for dinner not too long ago Traditionally, this cakes are served with kaya (coconut egg jam) and you can find the recipe here. Ingredients: 600g glutinous rice – wash and soak overnight 350 ml coconut milk 150ml warm water 4 pandan leaves 1 tsp salt 2 tbsp sugar 12 - 15 blue pea flowers – soak in some warm water,crush it to extract the blue coloring. 1. 3. I am submitting this dish to Muhibbah Malaysia Monday For more details please refer here.