Daily Archives: October 22, 2009

Arroz Caldo (Chicken Rice Soup)


ARROZ CALDO INGREDIENTS
1 1/2 cups rice
1 chicken, small, cut into serving pieces
2 tbsp oil
2 cloves garlic, bruised
1 small onion, chopped
a fraction of ginger, sliced thinly
6 cups water
3 tbsp soy sauce or patis
2 stalks spring onions, chopped
3 boiled eggs, halved (optional)
oil for sautèing
ARROZ CALDO
1. In a large saucepan, saute garlic onion and ginger. Add chicken. Season with soy sauce or patis. Cover for 2 minutes.
2. Add rice and water. Stir thoroughly, making sure that the ingredients do not stick to the sides of the pan.
3. Continue cooking over low heat for 20 minutes.

4. Sprinkle chopped spring onions on top before serving. Add boiled eggs, if desired.

Well, fall season is here and winter is just around the corner. Having said that for most of us Filipinos in abroad our bodies are starting to look for something warm to eat to compensate for the cold weather outside. So, of course, what is better to have than a hot bowl of Arroz Caldo.

ARROZ CALDO INGREDIENTS

1 1/2 cups rice

1 chicken, small, cut into serving pieces

2 tbsp oil

2 cloves garlic, bruised

1 small onion, chopped

a fraction of ginger, sliced thinly

6 cups water

3 tbsp soy sauce or patis

2 stalks spring onions, chopped

3 boiled eggs, halved (optional)

oil for sautèing

ARROZ CALDO

1. In a large saucepan, saute garlic onion and ginger. Add chicken. Season with soy sauce or patis. Cover for 2 minutes.

2. Add rice and water. Stir thoroughly, making sure that the ingredients do not stick to the sides of the pan.

3. Continue cooking over low heat for 20 minutes.

4. Sprinkle chopped spring onions on top before serving. Add boiled eggs, if desired.

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Pata Kansi (Beef morrow and feet soup)


pata-kansi

Kansi can be stated in English as a stew. It’s the leisure of beef or pork with a touch of fruity sour flavor of tamarind served in plentiful hot soup. Pata is more like that of the well-known beef stew or the famous Filipino “kansi” and “pork sinigang”. But for a more extra ordinary flavor to warm and fill one’s tummy, this recipe uses Beef leg or Beef Pata instead of the usual meat.

This is my version of the “Pata Kansi” I added some beef pata(leg) to the usual shank.

Panakot (Ingredients)
– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Paagi (Procedure)

– In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

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Kansi (Osso Bucco Soup)


Kansi is a cross between bulalo andsinigang. It is like bulalo, because the cut of beef that you will use: lawas (ilonggo) or beef shank with marrow. You can use other parts – tuhod (if you want litid). It is a sinigang because the 3 elements are present : meat, souring ingredient and vegetables. We use batuan to sour kansi but for this recipe I opted to use a sinigang cube which is more available than batuan.

Serves 6-10 people, cooking time is 1-2 hours

Ingredients:
Beef – bulalo
Slices Langka/Jackfruit – same volume with beef
Garlic
Onions
Tomatoes
Sinigang cube – one piece (maybe half of one Sinigang sachet)
Tanglad (lemon grass)
Bellpeppers
Atsuete (optional)
Procedure:
1. Cook beef until tender. You can use a pressure cooker. Set aside.
2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.
3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.
4. Add sliced langka. Simmer until cook.
5. Scent with tanglad, add some peppers. Salt to taste.
6. One optional step is to top this with atsuete oil.
Serve hot.

Ingredients:

4 lbs Beef with marrow- bulalo

2 lbs Beef

1 lb Beef Bones

Slices Langka/Jackfruit – same volume with beef

Garlic

Onions

Tomatoes

Sinigang cube – one piece (maybe half of one Sinigang sachet)

Tanglad (lemon grass)

Bellpeppers

Atsuete (optional)

Procedure:

1. Pour water into the pot as the same level with meat. Boil beef bones and beef with marrow until meat is tender. Usually takes 1 to 1 1/2 hour. You can use a pressure cooker. Set aside.

2. Skim the fat. You can use a gravy separator or cool the broth inside the refrigerator until the fat solidifies.

3. Saute with garlic, onions, tomatoes. Add your meat and broth and your sinigang cube.

4. Add sliced langka. Simmer until cook.

5. Scent with tanglad, add some peppers. Salt to taste.

6. One optional step is to top this with atsuete oil.

Serve hot.

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Pancit Molo (Pork Dumpling Soup)


PANCIT MOLO INGREDIENTS
8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing
For filling
1 cup ground pork
1/2 cup cooked chicken meat, flaked
1/4 cup water chestnuts, chopped
3 tbsp patis
salt to taste
PANCIT MOLO PROCEDURES
1. To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
2. Put 1 tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.
3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the filling. Allow to boil, the drop the stuffed dumplings into the boiling broth.
4. Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.
5. Before serving, garnish with chopped spring onions.

pancit-molo

Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

PANCIT MOLO INGREDIENTS

8 cups chicken broth

1 small onion, chopped

1 clove garlic, minced

25-30 wonton wrappers

pepper to taste

chopped spring onions

oil for sauteing

For filling

1 cup ground pork

1/2 cup cooked chicken meat, flaked

1/4 cup water chestnuts, chopped

3 tbsp patis

salt to taste

PANCIT MOLO PROCEDURES

1. To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.

2. Put 1 tbsp of the meat mixture in the center of each wonton wrapper. Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.) Cover the dumplings with a dry kitchen towel and set aside.

3. To make broth: Saute onion and garlic in oil until light brown. Add chicken stock and the remaining salt and patis from the filling. Allow to boil, the drop the stuffed dumplings into the boiling broth.

4. Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes. Season with pepper to taste.

5. Before serving, garnish with chopped spring onions.

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LaPaz Batchoy (Pork Egg Noodle Soup)


batchoy

Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.
Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz batchoy has always been my favorite egg noodle soup. Iloilo is the place for many popular soups in the Philippines, food is one of the City’s attractions. To name a few they have chicken inasal, piaya, biscocho, pancit molo and of course La Paz batchoy. La Paz batchoy is a must dish when ever I am in Iloilo, the authentic La Paz batchoy of Iloilo has that distinct salty, sweet and spicy flavor that is only uniquely Ilonggo.

Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with Pork innards, crushed Pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.

Estimated preparation and cooking time: 1 hour and 30 minutes

La Paz Batchoy Ingredients:

1 kilo mami noodles

Broth

1 medium size onion, quartered

1/2 head garlic, crushed

1/2 tsp. shrimp paste (bagoong)

1 tbsp. peppercorns, crushed

2 tbsp. worcestershire sauce

10-12 c. beef/pork stock

1 tbsp. sugar

1 tsp. soy sauce

salt to taste

Toppings

250 g. pork

150 g. pork liver

150 g. beef tripe  (optional and be boiled on a separate pot. It should be cleaned properly by washing with water)

150 g. pork intestine (its optional and be boiled on a separate pot. It should be cleaned properly by washing with water inside the intestine)

150 g. shrimps or 2 spoonful of shrimp paste (preferably Visayan Guinamos)

Garnishing

chicharon, crushed

chopped garlic,fried

chopped spring onion

La Paz Batchoy Cooking Instructions:

In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.

Add in pork and liver in the pot, let simmer for 20–25 minutes or until pork and liver are tender add more stock if necessary.

Remove pork and liver from the pot, drain and let cool.

**Reduce heat and place the 1 spoonful of shrimp paste (preferably Visayan Guinamos) on a cloth formed like a pouch and blanch in the boiling soup to mix the flavor.  Avoid mixing the shrimp paste to the soup that is why we need to put into a cloth pouch.

**Remove shrimp paste pouch from the pot once you have batchoy flavor set.

If no shrimp paste is available you can use shrimp and follow 2 steps below and continue.

 

  • Reduce heat and blanch shrimp until cooked.
  • Remove shrimp from the pot, remove shell and head each shrimp, set aside.

Continue simmering the broth in low heat until ready to serve, season with salt to taste.

** Boil beef tripe and Pork intestine on a separate pot (do not with your broth) and then slice into thin strips and set aside. (optional to add beef tripe)

Slice the pork,  and liver into thin strips and set aside.

Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.

Serve immediately.

IMG_3970

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