Archive for the ‘: FILIPINO’ Category
Asadong Pork Giniling with Quail Eggs & Mushrooms
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018 exactly as written, very well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams ground pork, (1 lb)
- 15-20 hard boiled quail eggs, peeled, or canned, Shortcut
- 8 fresh Shiitake mushrooms, stems removed and sliced
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 2 pieces whole star anise
- 1 tablespoon sugar
- 1 cup chicken stock
- 2 tablespoons cornstarch, mix with ¼ cup water to make a slurry
- 3 spring onions, chopped, 1 inch pieces, white and green parts
- 4 cloves garlic, minced
- 1 small onion, minced
- salt and pepper, to taste
- cooking oil, as needed
Instructions
- If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
- In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
- Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
- Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
- Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
- When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
- Serve with a side of fresh cooked rice.
Notes
Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.
Shortcut: Perfect Hard Boiled Quail Eggs.
Chicken Macaroni Salad
This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This is a delicious and filing pasta salad which can be a side dish or a main dish. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 2 cups dry elbow macaroni
- 1½ cups mayo
- 500 grams chicken breast, boneless, skinless, (1 lb), Shortcut
- 2 cups fresh pineapple, chopped and drained
- ¼ cup sweet pickle relish
- 3 hard boiled eggs, peeled and chopped, Shortcut
- 1 medium red onion, minced
- 1 carrot, julienned, and cut strips into ½ inch pieces
- 1 cup Cheddar cheese, cubed
- salt and pepper, to taste
Instructions
- Heat a pot of salted water to boiling then cook the macaroni to tender, drain and set aside.
- Cook the chicken any way that you like, steamed, boiled, oven baked. If boiling, and you have the time, add trinity and make some broth while you are at, also, let the pot cool to cool temp before taking the chicken out, this will result in juicy chicken. A Shortcut is listed in Recipe Notes to follow if you want to use a pressure cooker and make broth for another recipe.
- Drain the pickle relish and the pineapple, this is so you do not make a soggy salad, no one likes a soggy salad 😉
- After everything is cooked, drained, chopped, and cooled, place everything, except the mayo, in a large mixing bowl and gently toss to mix. I started with a mixing bowl, and I lightly mix as each item is prepared and added, I had to transfer to a large pot, as this is a lot of salad.
- Add the mayo and gently mix to make sure everything is coated well. Cover and place in the fridge to chill until serving, chill for about 2-3 hours.
- Serve as a side dish with chicken from the BBQ, grilled sausages, etc. Or serve as a meal itself.
Notes
Low cost.
Shortcuts: Quick Chicken Broth, Perfect Hard Boiled Chicken Eggs.
Crock Pot Chicken Adobo
Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- 1 medium onion, diced
- 8 cloves garlic, minced
- ½ cup vhite vinegar
- ¾ cup soy sauce
- 1 teaspoon black peppercorns
- 3 bay leaves
Instructions
- Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
- Slice the chicken into 1 to 1½ inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed, whole thighs.)
- Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
- To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
- Remove the bay leaves, serve with rice.
Notes
Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.
Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.
Corn Soup with Quail Eggs
This is a Filipino soup, and it is unbelievably delicious, and quick to prepare. This is from a good friend so it is authentic. This can be a breakfast, lunch, or light dinner. This was enjoyed by 4 of us at the house last night, 22 Aug 2018. Link to the Shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, Shortcut
- 2 cans cream style corn, (410 g/14½ oz each)
- 2 cups chicken broth
- 1 cup water
- ¾ cup spring onion, chopped
- 1 chicken egg, lightly beaten
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- salt and pepper, to taste
Instructions
- In a medium size pot, add the water and broth and bring to a boil. Add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cook for 15 minutes, stirring often.
- Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry), stir and simmer for 1 minute.
- Slowly stir in one direction while slowly pouring in the chicken egg. Then add the quail eggs, stir, then cover, turn off the heat and leave on the same burner. Let this sit for 5 minutes.
- Stir and then ladle into bowls, enjoy.
Notes
Sipo Egg II
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
Ingredients
- 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
- 25-30 hard boiled quail eggs, peeled, Shortcut
- 1 onion, diced
- 1 clove garlic, minced
- ¼ cup butter
- 1 tablespoon cooking oil
- 3 cups frozen mixed vegetables, peas and carrots, thawed
- ¾ cup water
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup cashews, roasted
- ½ cup whipping cream
- salt and pepper, as desired, to taste
Instructions
- In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
- Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
- Then add the carrots and peas and stir often and cook for 3 minutes.
- Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
- Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
- Serve as a side with any dish.
Notes
Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
Sipo Egg I
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
- ½ cup cashews, raw or roasted, your choice
- 18-20 hard boiled quail eggs, peeled, Shortcut
- 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup chicken stock, cold
- 3 tablespoons corn starch
- 2 teaspoons sesame oil
- salt and white pepper, to taste
- 3 tablespoons butter
Instructions
- In a measuring cup add the cold stock and mix in the corn starch, set aside.
- In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
- Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
- Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.
Notes
Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Spicy Vinegar
This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Ingredients
- 2-3 cups white vinegar
- 1 cup Bird's Eye Chilis, fresh, roughly chopped
- 3 tablespoons ginger, sliced
- 1 head garlic, skin removed, crushed
- 1 medium onion, quartered
- 1 tablespoon black peppercorns
Instructions
- Add the chilies, ginger, garlic, onion, and peppercorns to a large jar, cover and shake them up a bit to mix them. Pour in vinegar to fill the jar or at least cover the ingredients. Cover tightly and store for at least 3 days before use but it can be stored for longer and will get spicier.
Pork Menudo
This is a Filipino style stew that is tomato sauce based. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams pork belly, cut into bite size pieces, (1 lb)
- 250 grams pork liver, (1 lb)
- 4 hotdogs, regular size, sliced
- 1 red bell pepper, cut into squares
- 1 large potato, diced
- 1 large carrot, diced
- 1 cup peas, cooked
- 1 onion, chopped
- ½ head garlic, minced
- ¼ cup soy sauce
- 1 cup tomato sauce, Shortcut
- 3 tablespoons liver paste, optional, I would just go with the liver
- ½ cup raisins
- 2 tablespoons sugar
- salt and pepper, to taste
Instructions
- Boil the liver for about 5-8 minutes, until cooked through, remove from water and set aside to cool.
- In a sauce pan cook the garlic and onion, add in the pork and cook for 5 minutes. Add in the soy sauce and tomato sauce, cook for another 2 to 3 minutes. Add a cup of water and bring to a boil the reduce heat to a simmer for 10 to 15 minutes or until the pork is tender.
- While this is cooking, chop the liver into bite size pieces.
- Add in the potatoes and carrots and cook for 3 to 5 minutes. Add in liver spread, chopped liver, hotdog slices, sugar, and raisins and continue to cook for 3 to 5 minutes or until the potatoes and carrots are cooked and most of the liquid has evaporated. Add in the peas and bell pepper, season with salt and pepper to taste. Simmer to heat everything through. Serve with hot rice.
Notes
Pork belly will cost about 65 Baht/500 grams, the liver will cost about 35 Baht/250 grams. For 4 servings, this is about 72 cents per serving. Great price for a hearty stew.
Shortcut: Tomato Sauce.
