food

Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

Ingredients:
* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

Preparations:
1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.

 

food

Compiled Recipe – Molo Soup

Molo Soup

Ingredients:
* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

Preparations:
1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.

 

food

Compiled Recipe – Khao Soi (Thai Curry Noodle Soup)

Khao Soi (Thai Curry Noodle Soup)

Ingredients:
* 1 tsp coriander seeds
* 1 pod green cardamom
* 1 siling labuyo, seeds removed as desired, more to serve
* 1 small red onion, peeled, sliced, more to serve
* 4 cloves garlic
* 1 stalk lemongrass, white part only, roughly chopped
* lemon zest (from 1 lemon)
* 1 fresh turmeric (1 inch), peeled
* 1 fresh ginger (1 inch) , peeled
* 1 bunch cilantro stalks, roughly chopped
* 2 pieces chicken (use leg quarters), cut up
* 1 tsp fish sauce (patis)
* ½ cup chicken stock
* 1 cup fresh coconut milk
* 1 pack egg noodles, divided
* salt (to taste)
* ground black pepper (to taste)
* 1 green lemon, cut into wedges (to serve)
* oil (for frying)

Preparations:
1) In a dry, frying pan, toast coriander seeds and cardamom pod until aromatic. Transfer to a mortar, cool, and then using a pestle, finely grind.

2) In the same mortar, add siling labuyo, onion, garlic, lemongrass, lemon zest, turmeric, ginger, cilantro and salt. Pound with pestle until a paste is formed. Set aside.

3) Heat about 1 tablespoon olive oil in a pot over medium heat. Add paste and sauté until aromatic and begins to color. Add chicken pieces and sear briefly. Add fish sauce and chicken stock. Bring to simmer and cook chicken until cooked through. Pour in coconut milk and season to taste with salt and pepper. Bring back to a simmer and reduce liquid until half. Shred chicken pieces and discard bones.

4) Meanwhile , in a wok over medium heat, bring about 1 cup of oil to frying temperature. Fry about a handful of miki noodles until crisp. Drain on paper towels. Set aside. Bring a pot of water to a boil and add remaining noodles to the pot. Cook until just heated through. Drain and divide among 4 bowls.

5) To serve, ladle curry soup over the noodles. Top with crispy noodles, red onion slices, coriander leaves, siling labuyo to taste and lemon wedges.

food

Compiled Recipe – Skillet Lemon Chicken

Skillet Lemon Chicken

Ingredients:
* ½ kilo chicken thigh, quarters, cut into legs and thighs
* ½ kilo potatoes, cut into wedges
* 1 lemon, sliced
* 1 bunch baguio beans
* ½ cup white wine
* ½ cup chicken stock
* 2 tbsp olive oil
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

Preparations:
1) In a large skillet over medium heat, heat oil until surface shimmers. Season chicken pieces generously with salt and ground black pepper, and fry in batches in hot oil until golden brown on all sides. Set aside on a plate.

2) Fry potato wedges until tender on the inside and crisp on the outside. Drain on paper towels. Set aside.

3) De-glaze pan with white wine, let simmer, then reduce until almost dry. Add lemon slices and chicken stock. Return chicken pieces to the skillet. Season with salt and ground black pepper , to taste. Cover and let simmer until chicken pieces are cooked through.

4) Uncover and add green beans and potatoes to the skillet. Baste chicken, potatoes and beans until beans are tender.

 

food

Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

Ingredients:
* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.

food

Compiled Recipe – Binagoongang Manok

Binagoongang Manok

Ingredients:
* 3 tbsp canola oil
* 600 grams chicken, cut into serving pieces
* 1 medium onion, quartered
* 1 tbsp garlic, chopped
* 2 medium tomatoes, quartered
* 3 tbsp shrimp paste, or bagoong alamang
* 2 tsp white vinegar
* 1 tsp white sugar
* 1 to 2 pieces green chilies (siling pangsigang)
* ground black pepper (to taste)
* ½ cup okra, sliced

Preparations:
1) Heat oil in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess oil from pan and just leave about 2 tablespoons.

2) In the same wok, sauté onions, garlic, tomatoes and shrimp paste for 1 to 2 minutes. Pour in the vinegar and let simmer for one minute. Bring the chicken back to the wok, together with the sugar and sili ; mix well. Simmer further if needed. Season to taste. Place cooked chicken on a serving platter. Cook the okra in the same wok for 1 minute then place on top of chicken.

 

 

 

food review

Food Review: Kettle

As an extended birthday celebration, I and my family headed to Shangri-La Plaza Mall to have our lunch right after attending a Sunday mass and we chose to eat here at Kettle.

What we had for our lunch here at Kettle were the Clam Chowder Soup which was served on a sourdough bread bowl (Php 229), Kettle House Salad (Php 339), Australian Lamb Adobo (Php 449) , Buttermilk Fried Chicken (Php 519) and Pork and Potato Strips (Php 339).  Not bad for a group meal.

Clam Chowder Soup
Clam Chowder Soup 

Clam Chowder Soup (Php 229)

This clam chowder soup tasted really great and satisfying to our hungry stomach. It’s served on a sourdough bread bowl that you can also eat right after finishing the soup.

Kettle House Salad
Kettle House Salad

Kettle House Salad (Php 339)

This Kettle House Salad is served with arugula, romaine mix, toffee walnuts, bacon, manchego cheese, berry and balsamic vinegar. It’s not just tasty, but it’s also healthy.

Australian Lamb Adobo
Australian Lamb Adobo

Australian Lamb Adobo (Php 449)

This meal is a slow cooked adobo style served  with tzaziki and truffle mushroom grown rice. Its meat tastes like the angus roast beef.

Buttermilk Fried Chicken
Buttermilk Fried Chicken

Buttermilk Fried Chicken (Php 519)

This food serving comes with a honey glazed cornbread, country gravy and Cajun honey. Best tip to make your sauce tasty for this chicken is to pour on the gravy first then the honey.

Pork and Potato Strips
Pork and Potato Strips

Pork and Potato Strips (Php 339)

This appetizer has a serving of crunch pork belly at the bottom then topped with fresh potato strips, fried herbs and red pepper aioli.

My favorite or top pick for this lunch is the Buttermilk Fried Chicken. Its gravy and honey sauce is the best!

My rating: 5/5

 

food

Compiled Recipe – Chicken Asado

Chicken Asado

Ingredients:
* 1 ½ tbsp calamansi juice
* 3 tbsp soy sauce
* ground black pepper (to serve)
* 600 grams chicken, cut to serving pieces
* 2 tbsp canola oil
* 1 tbsp butter
* 1 ½ cups potato, cut into 1-inch cubes
* 2 tbsp garlic, chopped
* 1 tsp whole black peppercorns
* 1 piece bay leaf
* 1 ½ cups tomato sauce
* 2 tsp white sugar
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Combine calamansi juice, soy sauce, pepper and chicken. Mix well. Marinate, refrigerated for 1 hour.

2) Heat oil and butter in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess fat from the wok.

3) In the same wok, fry potatoes for 2 to 3 minutes. Add onions, garlic, peppercorns, bay leaf and continue to sauté for 1 to 2 minutes. Pour in the tomato sauce and bring to a simmer, bring the chicken back to the wok and simmer for 3 to 6 minutes or until the chicken is cooked. Season to taste with salt and pepper.

food

Compiled Recipe – Golden Fried Chicken

Golden Fried Chicken

Ingredients:
* 1 kilo chicken pieces
* 1 cup buttermilk
* 2 cups all purpose flour
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp celery salt, or ground oregano
* 2 tsp baking powder
* 1 tsp salt
* 1 tsp ground black pepper
* 2 large eggs, beaten
* vegetable oil (to deep fry)
* 1 cup butter, melted

Preparations:
1) Combine chicken and buttermilk in a bowl. Marinate, covered, in the refrigerator for 30 minutes.

2) Combine flour, garlic powder, onion powder, celery salt, baking powder, salt and pepper in a bowl. Reserve ½ cup for gravy (see tip).

3) Heat oil in a deep pot. Deep fry chicken until golden brown, about 10 minutes. Drain on a wire rack for 5 minutes. Dip in melted butter and then let it stand for 10 to 15 minutes.

food

Compiled Recipe – Chicken, Ham and Potato Salad

Chicken, Ham and Potato Salad

Ingredients:
* ¼ cup mayonnaise
* 2 tbsp pickle relish
* salt (to taste)
* pepper (to taste)
* 1 tsp sugar
* 2 large potatoes, boiled and sliced into cubes
* ½ cup cooked ham, diced
* ½ cup chicken, use breast part, cooked and sliced into strips

Preparations:
1) In a mixing bowl, combine the mayonnaise, pickle relish , sugar and season with salt and pepper then set aside.

2) In a large bowl, combine the potatoes, ham and chicken. Drizzle with the mayonnaise mixture. Toss lightly and arrange in a serving bowl.