Mami: Philippine Chicken Noodle Soup

 

I finally made a Chicken Mami that satisfied my craving for this very common Filipino dish.  The noodles were always the key, for me anyway, and it so happened that I found a good brand of noodles at the Filipino Sari-Sari Store today.

Chicken and noodles go so well together every country probably has its own version.  In Southeast Asia, the chicken noodle soup you’ll find is most certainly Chinese in origin.  Mie is the Chinese word for noodles.  So in Indonesia, Malaysia  and Singapore, this dish is called Mie Ayam or Chicken Noodle.  It’s only the Philippines where there came a slight change.  Continue reading “Mami: Philippine Chicken Noodle Soup”

Masakan Indonesia: Sate Ayam

Ahhh….the ubiquitous Sate of Indonesia.  Different regions in Indonesia have their different versions of sate.  Understandably, you will hardly ever get Sate Babi in the Muslim parts of Indonesia.  But you’ll get it in Bali, which is in the Hindu part of the country or in the Christian islands like Flores Island.

This Sate Ayam recipe is from the island of Madura, off the coast of the central island, Java.  It’s also very common to find this sate peddled on the streets as well as in five-star hotels in Jakarta.  You may try it with various meats: lamb, goat, beef or chicken.  The lovely combination of lime juice, ground peanuts, chilis, and the sweet soy sauce makes it perfect for goat meat.  You have to try that at least once.

The recipe I found on the internet was in Indonesian.  My Bahasa Indonesia is hardly passable now.  I want to apologize, if I made a mistake in the translation and messed up the recipe – the taste tells me I didn’t do so bad.

Still, my Indonesian readers, I hope you will forgive me…or better yet, please correct me if I made some mistake.  Boleh? Continue reading “Masakan Indonesia: Sate Ayam”

Lasang Pinoy 12, Distinctly Pinoy with a Twang: Italian Adobo

 

Lasang Pinoy, the Filipino food blogger’s event,  has a very interesting theme this month:  Distinctly Pinoy with a Twang. Pinoy Fusion. Philippine cuisine, as we know it, is even now a fusion of various influences:  Malay, European, American, Chinese and Arab influences….a veritable melting pot of the various cultures that left an impact on our own culture, our language and our traditions.  The Filipino’s contemporary reality has made the mix even more fascinating. I can’t wait to see what my fellow Filipino food bloggers out in cyberbia will come up with.

Here’s a dish I like to call Italian Adobo.  It’s similar to Chicken Scarpariello and a recipe I saw on a PBS cooking show hosted by Lidia Bastianich.  I’ve made both recipes in the past and came up with this…it has more complex flavors while using an easier method of preparation. Continue reading “Lasang Pinoy 12, Distinctly Pinoy with a Twang: Italian Adobo”

Chicken Inasal

 

This is my first attempt at Chicken Inasal…not so bad but I have a feeling it’s far from the real thing, which I have yet to try.  The real thing is found in Bacolod,  capital city of Negros Occidental province in the Visayas region of the Philippines.  “Inasal” is actually an Ilonggo word which refers to the grilling method of cooking.

Spouse and I went to the Bacolod Chicken Inasal outlet at the Greenbelt Mall in Makati a couple of years ago and he just went gaga over their chicken.  Everytime we had to go out to eat he would give me this goofy grin and suggest, “Bacolod chicken?” Continue reading “Chicken Inasal”

Afritada

 

 

This Filipino dish was one of the first ones I learned to cook. It’s pretty simple and follows the very basic Philippine saute then braise manner of cooking.

This particular recipe uses chicken breasts but you can use pork or a combination of pork and chicken, which is how we always had it at home.  It may look like a Chicken Cacciatore with all the bell peppers, but there’s one big difference  – fish sauce.  We use fish sauce to flavor this dish and it works very well.

Continue reading “Afritada”

Singapore Chicken Rice

I’ve always, always loved this dish….from the time I first set foot in Singapore on a Christmas Eve years ago.My friends and I promptly went to a hawker center on Scotts Road the next day for my first taste of this Singaporean staple in the Lion City.

The origins of Singapore Chicken Rice goes all the way to Hainan, China.  Immigrants from that Chinese province brought it with them when they settled in the British-occupied Singapore.

Over the years,I’ve experimented with several recipes using different cooking methods but this is the best I’ve found.  It comes closest to what you will get in Singapore. Youngest Sister asked me for a recipe a couple of days after I cooked this particular one and the feedback was great.  I hope you’ll try it too.

Singaporeans love to eat. But when you want to get rid of those calories to lose fat, you can look for these Singapore personal trainers to get your fitness and health back. Don’t get left behind.


Hainanese Chicken Rice

Chicken:

1 whole 3 lb. chicken

10 c. water

2 tablespoons fresh, grated ginger

2 cloves garlic, peeled

1 whole spring onion

1 tsp. salt

Bring all the above ingredients to a rolling boil.  Turn heat to low and simmer for 40 minutes.  Leave the pot covered throughout.  Remove chicken and allow to cool.  Debone the chicken carefully and slice chicken with the skin on.  Arrange on a plate with sliced cucumbers and tomatoes.

Rice:

2 c. long-grain rice, washed and drained in colander for about 10 minutes

2.5 tbsps. cooking oil

5 finley chopped shallors

5 cloves garlic, chopped

4 c. chicken broth

Heat oil in a wok, add the shallots and stir fry for a minute or two.  Add the garlic and cook another minute.  Add rice and stir fry for 3 to 4 minutes or until the rice is well-coated with oil.  Carefully add the chicken broth. and salt to taste.  Bring to a boil, reduce heat, cover and simmer until the rice is done.

Dipping Sauce:

1/4 c. soy sauce

3 tbsps. finely chopped ginger

1/2 tsp. sesame oil

Mix all ingredients.

Serve chicken with a serving of the rice, a bowl of the chicken broth topped with sliced green onions and the dipping sauces of sambal and the soy sauce mix.

Arroz con Pollo 1 (Chicken with Rice)

 

I have so many recipes for Arroz con Pollo which I still have to try.  This is a dish which most every Hispanic country calls their own.  Quite surprising to see how many different versions there are out there. There must be a different version for every country Spain colonized through the centuries.

I’m contemplating starting  a kitchen experiment of the different versions of Arroz con Pollo I can find.  Then I’ll decide which one I’ll adopt for my own.

Let’s start with this Cubano version.  The rest of the recipes just have to wait…until I get back to Colorado from visiting family in the Philippines. Continue reading “Arroz con Pollo 1 (Chicken with Rice)”

Chicken Marsala

Chicken…always on everyone’s grocery list and a staple in most households. In fact, chicken is the one thing religions do not single out as unclean and therefore excluded frpm their followers’ diet.

Then came the Bird Flu when chicken and all fowls got a bad rap. While the flu hasn’t reached US shores and the Rocky Mountains, I’ll continue to enjoy my eggs for breakfast and my chicken for dinner and lunch.

This Chicken Marsala is derived from several recipes I’ve tried over the years. This particular one has cream but no rosemary. I don’t exactly like the mix of cream and that particular herb.

For a Chicken Marsala without the cream, I prefer it with garlic and rosemary. It’s delicious and perfect for a warm summer day with a light salad. Whatever version I choose to cook, I always end up serving it with spaghetti. Continue reading “Chicken Marsala”