CHICKEN ARROZ CALDO

CHICKEN ARROZ CALDO

Another of my personal favourites is Chicken Arroz Caldo, especially when my Lola Demet uses "bisaya nga manok" or native chicken, which makes it tastier.

This cuisine is suitable for breakfast and snacking. It also works well as a treatment for those who have the flu or a fever.

Ingredients: (Good for 10 Persons)

1 whole chicken (equivalent to 1 kg) (Cut into a maximum of 16 pieces.)

1 cup of glutinous rice

1 cup normal rice

10 eggs

2 large onions (chopped or ground)

10 pcs. Clove of garlic (chopped or ground)

1 inch ginger (chopped or ground)

Turmeric powder (you can use food color if turmeric powder is not available)

3 Liters of water

1 tbsp. Oil

1 tbsp. Fish sauce

1/2 tsp. Ground white/black pepper

Salt to taste

Spring onion and Calamansi for garnishing

Procedure

1. Heat the oil and garlic in a large mixing bowl over medium heat. Wait until golden brown, then remove and set aside. When the onion and ginger are ready, add the half garlic that was set aside, along with the native chicken, salt, pepper, and fish sauce. Allow the chicken to cook for 5 minutes with the sautéed garlic, onion, and ginger. But don't forget to mix it up every now and then.

2. After 5 minutes, add the washed glutinous and regular rice. Mix thoroughly, then add the turmeric powder. After 5 minutes, cover with 3 liters of water. Make a high-heat fire until it boils, then reduce to a medium-heat fire. Wait 30 minutes, or until the chicken is tender and the rice is done.

3. Meanwhile, in a separate pot, boil the washed egg for 5 minutes. Allow it to cool before peeling.

4. When the arroz caldo is done, serve in bowls. Add one egg to each bowl, along with some fried garlic and spring onion, and some sliced calamansi on the side.

Enjoy Your Meal!

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PORK POCHERO

PORK POCHERO

Pochero is another one of my favorites, particularly the pork pochero. My Lola Demet prepares it once or twice a month since my Lolo Dolfo like it also.

Ingredients: (Good for 4 Persons)

I/2 kg. Pork Belly (some use the shank) cut as prefer

2 pcs. Banana (the "saba" one not too ripe & not too green) cut into cubes

1 med. Size potato (sliced into an inch cubes)

1 bundle of petchay

1/4 part of big size cabbage (cut in big size)

2 medium onions (chopped)

5 pcs. cloves of garlic (chopped)

1 big tomato (chopped)

2 pcs. green chili

1 liter water

1 tbsp. pepper corn

3 pcs. bay leaves (laurel)

Fish Sauce

1 tsp. Salt

Procedure

1. Bring a large pot of water to a boil, then add the pork (clean the pork properly). After 15 minutes, stir in the onions, garlic, bay leaves, pepper corn, half a table spoon salt, and fish sauce.

2. Check to see if the pork is nearly done, then add the tomato and potato. Cover and simmer for 15 minutes. Then stir in the banana.

3. When the banana is almost done, add the petchy, cover for 3 minutes, and then add the cabbage and green chili.

4. Then cover for another two minutes. The food is then ready to be served.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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FISH CARDILLO

FISH CARDILLO

If there was any leftover fish, my Lola Demet used to cook fish cardillo, but you can also fry fish for the purpose of making fish cardillo. My Lola Demet used any type of fried fish that was available in this recipe, but the way she cooked it was unique, even though it was a simple recipe.

Ingredients: (Good for 4 Persons)

4 pcs. or slice of fried fish

3 pcs. cloves of garlic (chopped)

1 medium onion (chopped)

1 big tomato (chopped)

1/2 liter water

1 pc. egg (beaten)

2 pcs. green chili

1 tsp. black pepper

Spring onion

Fish Sauce

Salt to taste

1 tsp. of cooking oil

Procedure

1. Heat the oil in a frying pan over medium heat, then add the garlic, onion, and tomato, and after the onions become translucent, add the water.

 

2. After 10 minutes, add the fried fish and bring it back to a boil for 5 minutes. Then, add the pepper, fish sauce, and salt to taste. After 2 minutes, add the egg and spring onions and wait for another 2 minutes. When it's hot, serve it.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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LINUSGUSAN NGA PASAYAN (SHRIMP)

LINUSGUSAN NGA PASAYAN (SHRIMP)

Linusgusan nga Pasayan is a shrimp dish made with water, sprite/7-up, salt, and oil that is cooked until it is dry.

This is the quickest and easiest way to cook shrimp for me, and if you don't want the shrimp's skin to stick to its meat, try my Lola Demet's procedure.

Ingredients: (Good for 8 Persons)

I kg. Pasayan (Shrimp) The larger the shrimp, the better.

500 ml. 7-up or Sprite

1/4 cup water

1 tsp. Salt

1 tbsp. Oil

Dip: ( 2 Choices)

1. Vinegar with a pinch of salt

2. Vinegar, Kalamansi/lemon juice, salt, and soy sauce

Procedure

1. Remove the antennae, antennule, and other non-edible parts of the shrimp with a scissor. Also, make sure you wash it properly.

2. Marinate the shrimp in a large pan with sprite or 7-up and salt. Allow for a 10- to 15-minute rest period.

3. Next, over medium heat, add the water to the pan with the marinated shrimp. Allow it to boil until nearly dry.

4. Finally, pour in the oil and wait for it to dry.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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PANCIT MOLO

Because my Lola Demet is from the Molo district of Iloilo City, Philippines, where this pancit molo originated, I decided to post it first.

It's similar to a dumpling soup, with chicken and shrimp as the main ingredients and molo balls made of ground pork and shrimp wrapped in molo wrapper.

Molo Balls Ingredients

1 kg. Ground pork

200 g (ground/chopped) shrimp

1/2 cup garlic, minced

1/2 cup onion, minced

1/4 cup chopped kusay (chives), which resembles a flat spring onion.

1 large egg

Salt

Ground Pepper

Patis (Fish Sauce)

Soy sauce

Molo Balls Procedures

1. Combine all of the ingredients in a large mixing bowl. Mix thoroughly.

2. Prepare the molo wrapper and use egg white to secure the wrapped molo balls. (You can get these wrappers at the supermarket)

3. Begin wrapping the mixed meat until all of it is wrapped.

Pancit Molo Soup Ingredients

1 chicken, whole (Shredded)

300 grams peeled headless shrimp (if big size cut into half)

1 large onion, chopped

10 garlic cloves, chopped

2 chicken bouillons

1 tsp. salt

1/2 tbsp. ground pepper

Fish Sauce

2.5 liters chicken broth or water

Chopped chives/green onion leaves for garnishing

Pancit Molo Soup Procedure

1. Heat 2 tsp. vegetable or olive oil in a heated pan over medium heat, and then add the garlic. Cook until golden brown, then set aside half for garnishing.

2. Add the chopped onion and wait for it to soften before adding the shredded chicken (Note: the 1 whole chicken was cut into pieces and boiled for 20mins, the water will be used as broth and the chicken will be shredded). Season with salt, pepper and fish sauce.

3. In a separate frying pan, half-fry the peeled shrimp, then set aside.

4. Add the broth/water and cook for 15 minutes after the chicken is golden brown.

5. After 15 minutes, add the molo balls and cook for another 20 minutes before adding the peeled half-cooked shrimp.

6. Add the chopped chives/green onion leaves and fried garlic after 10 minutes. It's time to eat.

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