Chicken Wings Tinola Recipe

My favorite comfort food any season of the year

2 lbs chicken wings, cut into half (or any chicken part desired) 
3 pieces sayote or a large green papaya, cut into bite size 
1 cup pepper leaves or malunggay leaves or both 
1 stem lemon grass, cut into 4  
1 small red bell pepper, julienne  
2 thumb size size ginger, sliced thin 
1 medium size onion, cut thin 
2 tablespoon fish sauce 
salt and pepper to taste 
1 tablespoon cooking oil 
5 cups of water

Cooking Direction:
Saute ginger and onion using a deep pot in cooking oil.
When you start to smell the aroma of the ginger add the lemon grass and chicken. 
Season with fish sauce and stir for few minutes.
Add water, cover pot and bring to boil. When it starts to boil reduce heat to medium low. 
Once the chicken is fully cooked add the slices of sayote to the soup. 
Simmer till sayote is almost fully cooked then add the bell pepper then the malunggay or pepper leaves.
Season with ground pepper and salt to taste. 
Simmer for few minutes or till the vegetables is fully cooked. 
Remove from heat and serve hot. 

Skinless Chicken Longanisa Recipe

 A must try recipe, healthy and tasty Skinless Chicken Longanisa

2 lbs ground chicken 
2-3 tablespoon minced garlic 
1 teaspoon ground black pepper
4-5 tablespoon brown sugar 
1 teaspoon salt
3 tablespoon vinegar
3 tablespoon soy sauce
2 tablespoon corn starch
wax paper
cooking oil

How to Prepare: 
Using a deep bowl mix ground chicken, garlic, sugar, salt, vinegar, soy sauce and corn starch.
You can always add more garlic or any of the above ingredients. It all depends on your taste bud.
Mix thoroughly and refrigerate overnight for the meat to absorb the marinade.
Spoon a tablespoon or two and place in a piece of wax paper. Spread evenly and roll. Do the same with the remaining ingredients.
Place the rolled longanisa in the freezer for an hour or so. That will make it easier for you to cut it into desired size.
You can also freeze the prepared longanisa if you are not planning to cook it all or save the half for later.

How to Cook: 
Using a wide pan place the longanisa (frozen or not) and top with a cup of water (if you are cooking a lb) and 2 tablespoon cooking oil. 
Cover the pan and simmer in medium low heat for 10 to 15 minutes. Turn/roll the longanisa every few minutes to allow the longanisa to cook evenly. 
Lower the heat into low and simmer uncovered till water dries and longanisa turns brownish and is fully cooked. 

Remove from heat and serve with lots of steam or garlic rice. Enjoy! 

Serving good for 4-6 people or let us say depends on how much can you eat. I know I ate more than half a lb. 

Salmon Dinner

Dinner for Two

1 lb salmon
1/2 lb broccoli
2 tablespoon teriyaki sauce
2 tablespoon olive oil
salt, ground garlic and ground black pepper to taste

Cooking Direction: 
Season salmon with salt, ground garlic and ground black pepper.
Pan seared salmon in a frying pan in olive oil on both side for 5-10 minutes using medium low heat. Cover the pot to allow the steam to cook the salmon and keeping it moist.

While waiting for the salmon to cook, boil 2 cups of water in a pot. Once water starts boiling steam the broccoli for few minutes. Remove from heat and set aside.

Once salmon is fully cooked (or however you want it done) pour the teriyaki sauce over the salmon, cover and simmer for few more minutes.

Remove from heat and serve with the steamed broccoli on the side.


Tapioca Fruit Salad

Try this simple yet very filling Tapioca Pearl Fruit Salad. 

2 cups cooked tapioca pearls
1 cup nata de coco
2 cups fruit cocktail
1 cup young coconut strings
1-14 oz condensed milk
1 cup nestle table cream
1 tablespoon McCormick pandan food flavor extract

Cooking Direction: 
Drain the first 4 ingredients for at least 2-3 hours.
Blend the condensed milk, table cream and flavor extract in a deep mixing bowl.
Add the drained tapioca, coconut, nata de coco and fruit cocktail.
Mix well and refrigerate over night before serving.

Good for 5-6 serving

Ginisang Kalabasa at Sitaw

Try this tasty simple dish using simple ingredients

2 lbs squash, peeled and cut into bite size
1/2 lb long beans, cut into 3 inches
1/2 lb pork, sliced thin
1/2 lb shrimp, peeled and divined
3-4 garlic cloves, minced
1 small onion, slice thin
salt and ground black pepper to taste
1 1/2 cup water

Cooking Direction:
Saute garlic and onion till caramelized. Add pork and saute till golden brown in medium low heat. 
Season with salt and ground pepper. Add water and simmer till pork is fully cooked. 
Add squash, long beans and shrimp. Cover and simmer in low heat till vegetables is fully cooked. 
Remove the pot from heat. Serve hot with steam rice and fried fish.

Serving good for 4-5 person

Ginataang Isda

I have been cooking Swai fish, a river-farmed catfish lately. Swai fish is a white-flesh fish with a sweet mild taste and light flaky texture. 
Swai fish is best when fillet, battered then fried crispy. This time I cooked it in coconut milk and it was surprisingly good. Try it! 

2-3 lbs swai fish, cut into steak
2 cups coconut milk
1/3 cup vinegar
1/2 cup water
1 thumb size ginger, sliced thin
3-4 garlic cloves, sliced thin
1 small onion, diced
1 stem lemon grass, cut into 4 pieces
salt and ground pepper to taste

Cooking Direction: 
Arrange ginger and onion in a pot.
Add slices of fish, vinegar, water and lemon grass and bring to a quick boil.
Season with salt and ground pepper. Cover pot and simmer for 10 minutes in medium low heat.
Add coconut milk, simmer for 5 more minutes or till fish is fully cooked and sauce thickens.
Remove the pot from the heat and serve hot with steam rice.

Good for 3-4 person. 

Ginataang Ube Bilo-Bilo Recipe

Try this Ginataang Ube Bilo-Bilo, so good eaten hot or cold

1 piece purple yam, cut into bite size
1 piece sweet potato, cut into bite size
1 piece plantain banana, cut into bite size
1 cup tapioca (sago) pearls, cooked
2 cups purple (glutinous rice) bilo-bilo
1/2 cup young coconut strips
 1/2 cup white sugar (or more to taste)
2 cups coconut milk
2 cups water

Cooking Direction:
Place water in a large cooking pot and bring to a boil. 
Add sweet potatoes and purple yam. Simmer in medium low heat for 5 minutes.
Pour in coconut milk, sugar and bilo-bilo. Gently stir and simmer for 3 minutes. 
Add plantain banana and young coconut strips. Gently stir and simmer for 2 more minutes.
Add the tapioca pearl and reduce heat to low. Simmer for a minute or 2. 
Remove pot from the heat, transfer in a serving dish and serve. 

Serving good for 3-4 person

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