Curry Chicken with Coconut Milk

Photo Source:Chicken-Coconut Curry by Eastern Curry Powder, on Flickr>

Best eaten with white rice and if you want to be creative, add some other ingredients of your choice. Serves 6 persons.

Ingredients:

I whole chicken

For paste:

To blend:

20 pieces of shallots (peeled)
10 pieces of garlic (peeled)
3 stalks of lemon grass (white part only, lower half)
2 inch yellow ginger (tumeric, kunyit)
6 pieces of candlenut
20 pieces of dried chillies (soaked in water for 15 mins)

2 tsp of salt (or more to taste)
2 tsp of sugar
A bowl of oil (about 300 ml)
2 tbsp of curry powder
1 packet of coconut milk (200 ml pack)
6 pieces of yellow flesh potatoes (peeled and quartered)
A bunch of curry leaves (optional)
1 glass of water.

Procedures:

1. Cut the chicken into medium-sized pieces i.e. halve the drumstick, wing cut at the joint.

2. Blend the ingredients coarsely.

3. Heat up the oil in the wok and fry the blended ingredients in low flame for about 15 minutes till fragrant. Add curry powder, curry leaves, salt and sugar. If you prefer your curry to be spicier, add some chilli.

4. Add the chicken pieces and gently simmer for 30 minutes and it will be done. Add a glass of water along the way and monitor to ensure the bottom is not burning.

5. At the 15 minute mark, add the potatoes. At the 25 minute mark, add the coconut milk.

6. When you are finishing, adjust the saltiness of the curry if you need to.


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Kilawing Balat ng Baboy at Taenga (Pig's Skin and Ears Salad)

Photo Source: "Kilawin by riza:0), on Flickr">

The Visayan version of making kilawing balat ng baboy with an extraordinary hot taste.

Ingredients:

1.5 kilo pig’s skin and ears
*preferred skin cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
5 siling labuyo; chopped
Vinegar (extra strong)
Salt and pepper
Soy sauce
Green onion leaves
Coconut Milk (optional)

Procedures:

1) Clean thoroughly the pig's skin and ears. Boiled thoroughly around 30 - 45 minutes.

2) Discard the water, cool, check for any unwanted parts,then slice into bite sizes.

3) Put unto a large bowl, add the vinegar, then mix thoroughly. Add the ginger, onion, siling labuyo, salt, pepper and soy sauce in order.

4) Taste and balance seasoning; soy sauce, vinegar, salt, and pepper according to taste. Put coconut milk, if you like. Garnish with green onion and silling labuyo. Refrigerate, then serve.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Creamy Baked Tilapia

Photo Source: "08-bake both sides in 5 minutes by iyli21, on Flickr">



This flavorful tilapia is baked with a simple spice mixture, then it's served with a tasty roasted red pepper mayonnaise. This tilapia recipe is quick and easy to prepare, bakes in as little as 15 minutes, and the mayonnaise mixture gives it an extra burst of flavor.

Ingredients:

• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 to 10 tilapia fillets, about 3 to 4 ounces each
• 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray
• 1/2 cup mayonnaise, light or regular
• 3 tablespoons chopped roasted red bell peppers
• 1/2 teaspoon lemon juice
• dash garlic powder
• dash onion powder
• salt, to taste

Procedures:

(1) Heat oven to 400°. Line a baking pan with foil and spray with nonstick cooking spray. Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.

(2) Arrange the tilapia on the baking sheet; drizzle with a little melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.

(3) Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.

(4) Meanwhile, combine the mayonnaise, chopped bell pepper, lemon juice, dashes or onion and garlic powder in a blender. Blend until smooth. Add salt to taste and serve with the fish.

(5) Serves 4 to 6

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Filipino Beef Morcon

Photo Source: "Food Photography_82709 by Joel's Luminosity, on Flickr">



An easy way to prepare food in advance for family gatherings or celebrations. Garnish with gravy or sauce of your choice.

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Procedures:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Notes:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Pinangat na Tilapia

Photo Source: "Pinangat na Tilapia by junnbeve, on Flickr">

A very Filipino-way of cooking fish with natural-fresh tomatoes with tangy taste.



Ingredients:

5 to 6 pieces of tilapia
some rock salt
one cup of kamias or tamarind (you can replace this with sinigang mix)
one cup of whole tomatoes
half a liter of water
1 tablespoon of cooking oil
some patis (fish sauce)

Procedures:

1) Start by cleaning your Tilapia.

2) Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside.

3) Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt.

4) In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire.

5) At the first boil fetch all the tomatoes and kamias and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

Note: You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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How to Make Filipino Papaitan

"papaitan by mworld1956, on Flickr">



A tasty Filipino recipe which consists of beef innards, fresh hot pepper, ginger and other spices for flavoring. Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.


Ingredients:

1/2 kilo following beef innards; cut in 1" cube
• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Procedures:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tips:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

You can substitute beef innards, with goat innards.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Dinakdakan

"Dinakdakan by Slave Unit, on Flickr">

This recipe is an appetizer and good for white rice as accompaniment.

Ingredients:

Pork’s parts of your choice:

• ear (preferred)
• nape or batok in Filipino (preferred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Procedures:

1) Parboil pig's parts. Strain and broil or grill.

2) Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl.

3) Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Note:

• If pork's brain is not enough or not available, you may use mayonnaise as a substitute.

• Boil the brain in vinegar and same vinegar that you will use in the recipe.

For better result, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with less fat.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Kilawing Tanguige (Sea Bass)

"Kilawing Tangigue by RundellAto, on Flickr">



A good way to eat as an appetizer or you can use as a side dish.

Ingredients:

1 kilo sea bass (tanguige); skinned and cut in cubes
1 cup white vinegar
5 tablespoons kalamansi or lemon juice
1 onion; minced
3 tablespoons ginger; minced
3 chili pepper; sliced in strips
Salt and pepper to taste

Procedures:

1) Marinate tanguige in vinegar for 1 hour.

2) Drain, then add kalamasi or lemon juice, onion, ginger, and chili pepper.

3) Season with salt and pepper according to taste.

4) Chill in the refrigerator before serving.

Note: You can add coconut milk if you like. The vinegar must be of good quality.


ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Filipino Recipes

About the Author

Filipino Recipes and Chicken Adobo Recipe

Filipino recipes are one of the best food recipes around the world. With many spices included in each and every dish, Filipino foods will always be the one captivating the heart and stomach of each person who will have the taste of it.

As of this essay-writing, So many web pages are now roaming around the web that features only the best of Filipino recipes. Many of them are just loose text files, some includes photos with each and every step and some even adds a video of them cooking their very own recipes.

Filipino recipes is very much well respceted in the food community. As we all know, chicken adobo is a well known dish and delicacy around the globe. Chicken adobo is one of the most celebrated food of the Filipino people. This chicken recipe is a really Filipino favorite around the world wide world.

Filipino chefs is really a world class talent. We already know that one of the head chefs at the White House is a Filipina.. She is working at the White House as White House Executive Chef since 2005. Her name is Cristeta Comerford. Filipino cooks are one of a kind because aside from having this unique way of cooking, Filipinos tend to have this excellent heart in terms of each and every dish they make. Filipinos are forever making sure that each and every Filipino recipes and delicacies will be the best a person can always tasted.

Filipino foods and recipes will always be the number 1 choice from desserts and appetizers as well. The possibilities of food fusion of the Filipinos is endless. Filipinos can mix and match foods at will creating a sumptous combination from most of the time. Although some of it looks bad for the eyes, but hey, once you tasted it, you won't care anymore how it is presented at the table. You will be surely grabbing a bit and bite as soon as you reached it.

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ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Siopao Asado

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Pakbet Tagalog

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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Lumpia Pancit- Filipino Restaurant

Lumpia Pancit- Filipino Restaurant wJack 004 a photo by Dan2maasin on Flickr.

A great Filipino Restaurant in Gaithersburg, Maryland called the Lumpia Pansit.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:FX777 ONLINE BIZNIZ AND WRITING Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

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