SPICY CHICKEN FEET

Spicy Chicken Feet

Yes, my recipe today is "spicy chicken feet" known as adidas in Philippines, no idea why chicken feet was given this name. Chicken feet is widely served in many Asian cuisine. I grew up seeing adidas on the street sold as a cheap snack, considered as a street food. Adidas can be eaten as a snack with a cool bottle of beer.

You will surely love it. The sweet and spicy thick sauce, it's finger licking good. 

INGREDIENTS:
1.5 lb chicken feet
vegetable oil
garlic minced
onion sliced
fresh ginger
3 Tbsp. fermented black beans brine (drained)
1 long red pepper sliced
1 long green pepper sliced
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 tsp. chicken powder
4 c water
salt and ground black pepper to taste

PREPARATION:

1. Basically, chicken feet sold in the supermarket the skin is already removed so just work with the toe nails by cutting them using a pair of scissors. Put in a strainer, and wash them very well in hot running water. Be careful not to burn yourself. Let to cool and get dry.

2. Get a zip plastic bag a gallon size and mix the flour seasoned with chicken powder, salt and ground black pepper. Drop in the chicken feet, zip the bag and shake to coat the chicken with the flour.

 3. Heat oil and fry them, until turns to golden brown.

Frying the chicken feet first its a good idea because it helps to soften the meat fast also the meat is firm and soft to the bone. Additional, no need to add flour mixture to thicken the sauce.

4. This is how it looks after fried.

5. Heat a small amount of oil in a sauce pan over medium heat. Saute first the fresh ginger, next is garlic then the onion.

6. Add in the fried chicken feet, black beans and pour a 4 c of water.

7. Add in the sugar and soy sauce. Cover and let it simmer for 35-40 minutes or until the sauce get thicken. Stir occasionally.

8. Add the sliced red/green long pepper. Season a pinch of salt and ground black pepper.

9. Ready to serve.

  

MUSHROOM AND PARSLEY SPAGHETTI

Mushroom and Parsley Spaghetti

  This pasta should be loved by everyone because of the rich tomato sauce taste, combined with healthy vegetables. Preparation doesn't take much time. This pasta can be served for any occasion and season. Try it, you will love every twist and bite of mushroom and parsley spaghetti.

INGREDIENTS:

1 lb spaghetti
4 Tbsp. olive oil 
15 oz tomato sauce
227 g or 8 oz portobello mushroom sliced
1 cup fresh parsley finely chopped
0.99 lb lean ground beef 
150 g smoked beef sausage chopped
7 cloves garlic crushed
1 white onion chopped
1 tsp. Italian seasoning
1 pepper bell orange or red
dash of salt and ground black pepper
grated parmesan cheese

PREPARATION:

1. Boil the spaghetti in 6 quarts water with oil and pinch of salt until al dente. Drain and set aside.
2. In a large skillet, heat oil and saute garlic and onion.
3. Add the ground beef, saute until golden brown.
4. Add in the sausage and saute for 3 minutes.
5. Add the mushroom, parsley and bell pepper. 
6. Pour in the tomato sauce.
7. Season it with Italian seasoning, salt and ground black pepper.
8. Mix with the cooked pasta and sprinkle with grated Parmesan cheese.

TIPS:
Best when use fresh tomatoes.

STIR-FRY EGGS NOODLES WITH SHRIMPS

Stir-Fry Egg Noodles with Shrimp

Chao Mian 炸面, is one of my favorite dishes when I was in China. The unique taste of the noodles cooked in sweet and spicy sauce. Chao mian can be cook with pork, chicken or beef. Here in my recipe I used shrimps, try this delicious stir-fried egg noodles.

INGREDIENTS:

225 g egg noodles
100 g shrimps peeled and deveined
100 g sweet sausage sliced
0.70 lb bok choy
1 large leek cut into strips
3 stalks green onion chopped
1 medium carrot cut into strips
1 sweet red onion sliced
3 Tbs. vegetable oil
2 eggs
1 Tbsp. white sugar
2 Tbsp. light soy sauce
1 tsp. chicken powder
1 tsp. red pepper flakes
dash of ground black pepper

PREPARATION:

1. In a wok, heat oil over in high heat. Fry the eggs, stir the eggs while frying.
2. Add in the onions, shrimp and sausage continue frying for 2 minutes.
3. Add the carrots, leeks and bok choy. Stir and fry until vegetables are cooked. Set aside.
4. Turn the heat in medium, same wok add 1 cup of water and soy sauce season it with sugar, chicken powder, red pepper flakes and ground pepper let it to boil.
5. When boiling add the egg noodles, cooked until the noodles absorb the sauce.
6. Pour in the fried vegetables and mix them well. Sprinkle over the chopped green onion.
7. Serve while its hot.

 

Seafoods-Tinolang Tahong

                                       

TINOLANG TAHONG

TINOLANG TAHONG is a soup made with plump mussels steamed in ginger root, spinach and a bit of Onion.

Tinolang Tahong is a mussel soup recipe with ginger and spinach.

This recipe is inspired by a famous Filipino soup dish called tinolang manok or chicken tinola — which uses chicken, green papaya wedges, and chili pepper leaves.

This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare. It took me only 15 minutes to cook this dish.

Ingredients:

• • 1 lb mussels (tahong), cleaned
• • 2 cups spinach
• • 2 tablespoons ginger, julienned
• • 1 medium yellow onion, sliced
• • 5 cloves garlic, pounded
• • 1 1/2 teaspoons salt
• • 1/2 teaspoon ground black pepper
• • 3 cups water
• • 2 tablespoons cooking oil

Cooking Procedure:

• Heat a cooking pot and pour-in cooking oil.

• Saute garlic and onion.

• Add ginger and mussels, and then cook for a minute.

• Pour-in water. let boil.

• Add salt and pepper. Stir and cook for 8 to 10 minutes.

• Put-in the spinach. Turn the heat off and cover the pot.

• Allow the residual heat to cook the spinach.

• Transfer to a serving plate.

• Serve.

• Share & Enjoy.

PORK-Humba

                                                                        HUMBA

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.

This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.

The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation. This is usually eaten with cua pao, steamed dough with a texture similar to siopao. We’ll try to feature Hong-ba soon.

How do you cook your Humba? Do you have some tips to share?

Try this Humba Recipe

Ingredients:
2 lbs pork belly
1 cup Pineapple juice
1 large onion, diced
5 cloves garlic, minced
2 tablespoons salted black beans
2 tablespoons soy sauce
2 tablespoons vinegar
2 ½ tablespoons brown sugar
½ cup dried banana blossoms
2 pieces dried bay leaves
1 teaspoon whole peppercorn

Watch the cooking video:

Cooking Procedure:
1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!

PORK- Crispy Pata

                                                                   CRISPY PATA

Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.

This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for.

By looking at the procedure, you might be thinking that it is easy to cook Crispy Pata. The procedure seems simple, yet the process involves dangerous steps that need extra caution.

Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. There are also other recipes that require the leg to be frozen then deep-fried immediately. I do not recommend that, at all. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.

Crispy Pata is best eaten with a good dipping sauce. I make my sauce by combing 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird’s eye chili. I microwave it for 30 seconds to let the flavor of the onions out.

Ingredients:

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned

6 pieces dried bay leaves

2 tablespoons whole peppercorn

4 to 6 pieces star anise (optional)

6 teaspoons salt

2 teaspoons ground black pepper

2 to 3 teaspoons garlic powder

12 to 15 cups water

8 to 12 cups cooking oil

Watch the cooking video:

Cooking procedure:

1. Pour water in a cooking pot then let boil.

2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).

4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.

5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.

7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.

9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

10. Share and enjoy!

PORK-Igado

                                                                               

IGADO

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.

I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

How do you cook your Igado? Do you have other tips to share?

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips

½ lb pig’s liver

½ lb pig’s kidney

1 ½ cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

Salt and pepper to taste

6 tablespoons soy sauce

5 tablespoons vinegar

1 ¼ cup water

2 tablespoons cooking oil

Watch the cooking video:

Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, sauté the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!

BEEF-BULALO(Stewed beef shank)

                                       BULALO  (Stewed beef shank)
     

A beef soup comprised of shank with bone marrow still inside the bone, Bulalo is considered to be one of the most favorite main dishes in the Philippines. Minimal effort is needed to prepare this dish but time and patience is necessary to make the beef shank tender.

Because of the popularity of this Filipino food, restaurants and eateries specializing in cooking Bulalo were put-up.
Some of the famous “Bulalohan” can be found in Tagaytay City (Cavite) and Sto. Tomas (Batangas). Commercial restaurants also include Bulalo in their menu.
Try this Bulalo recipe:

Ingredients:
2 lbs beef shank
½ pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce (optional)


Watch cooking video:

Cooking Procedure

1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.

3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)

5. Serve hot. Share and Enjoy!

EGG ROLL RECIPE,Sweet&Sour Sauce, Yang Chow Fried Rice

                                      EGG ROLL RECIPE

An Egg roll is composed of meat and shredded vegetables wrapped in a wheat-based  wrapper and deep fried until crispy.
This deliciously appetizer is a close relative of  the spring roll. Egg rolls can be identified  easily based on its size and  wrapper. As you will notice – after doing this egg roll recipe  – that the size is larger and the wrapper is thicker. You will also notice that the skin  produces bubble-like texture after frying.

There are many ways to make egg rolls. Some recipes ask for ground pork or chicken,  while others require sliced pork. There are also different variations of ingredients.  For example, some recipes make use of soaked vermicelli noodles and other types of  vegetables. Whatever the recipe requires, it is important for you to understand that the  success of this dish depends on the texture and the sauce. The texture should be crisp  while the sauce must compliment the dish.

Aside from being an appetizer, egg rolls make a good main dish. I personally like to eat  them with Yang Chow Fried Rice. As for the dipping sauce, sweet and sour sauce is my  number one choice. You may also use duck sauce depending on your preference.

Try this Egg Roll Recipe and let me know what you think.

        Ingredients:

1 pound ground pork

1 pack egg roll wrappers

1 teaspoon ginger, minced

1 1/2 teaspoon garlic powder

3 cups cooking oil (for deep frying)

1 tablespoon cooking oil

1 piece raw egg, beaten

2 cups cabbage, shredded

3/4 cups carrots, shredded

2 teaspoons light soy sauce

 Cooking procedure:

            

1. Heat 1 tablespoon of cooking oil in a pan.

2. Saute ginger and the ground pork. Cook until the pork turns light brown.

3. Add garlic powder, stir, and cook for a minute. Turn off heat and set aside.

4. In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.

5. Combine cooked pork and cabbage mixture. Add soy sauce and mix.

6. Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.

7. Heat 3 cups of cooking oil in a wok or a deep pan.

8. Deep fry the egg rolls in medium heat until the color turns golden brown.

9. Remove from the fryer and let excess oil drip.

10. Transfer to a serving plate. Serve with sweet and sour sauce.

11. Share and enjoy!  

                      HOW TO MAKE SWEET AND SOUR SAUCE

Sweet and Sour Sauce is a sauce made by combing a sweet component and a sour component with cornstarch as the thickening agent. Some of the common sweet components are brown sugar, granulated white sugar, and honey. Rice vinegar, white vinegar, apple-cider vinegar, and pineapple juice are some of the common ingredients used as sour component.

This sweet and sour recipe will give you a good sauce with the right balance of flavors.

The following ingredients are needed:

      

4 tablespoons brown sugar

2 ½ tablespoons tomato ketchup

1/3 cup rice vinegar or white vinegar

½ teaspoon soy sauce

2 teaspoon cornstarch, dissolved in 5 teaspoons of water

Follow these steps to make your easy Sweet and Sour Sauce:

Follow these steps to make your easy Sweet and Sour Sauce:

                                     

1. Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.

2. Mix the combined ingredients using a balloon whisk or fork.

3. Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.

4. Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.

5. Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

                                      YANG CHOW FRIED RICE

Yang Chow Fried Rice is probably the most eminent fried rice recipe in the Philippines – even in the whole Asian continent.

This fried rice recipe is of oriental origin and dates back to the mid 1700s. Until today, the popularity of Yang Chow Fried Rice never ceases. In fact, this fried rice recipe is also popular in most of the countries in the world.

The secret in making good Yang Chow Fried Rice lies in the completeness of the ingredients; the more ingredients are used, the better. Aside from the ingredient count, it is also important not to deviate with the original ingredients. This brings in good flavors that made this fried rice recipe stand out – even until this time.

Among the necessary ingredients is Barbecued Pork. Also known as Char Siu, Barbecued Pork unleashes great flavors that make this fried rice recipe interesting. It also makes this fried rice complete – making it a meal in itself.

Do you enjoy eating Yang Chow Fried Rice? What do you like most about it?

Try this Yang Chow Fried Rice recipe and let me know your thoughts.

Ingredients:

6 cups cooked white rice, refrigerated overnight

1 cup barbecued pork, chopped

1  1/2 tablespoons soy sauce

2 teaspoons salt

8 to 10 pieces shrimps, shelled and deveined

3/4 cup green peas

1/4 cup green onion, chopped

2 pieces raw eggs, beaten

1 teaspoon sugar

1 teaspoon ginger, minced

1 teaspoon garlic, minced

3 tablespoons cooking oil

         Cooking procedure:

1. Heat cooking oil and sauté ginger and garlic.

2. Add shrimps and cook for a minute. Remove the shrimps and set aside.

3. Pour-in the beaten egg mixture and cook.

4. When the egg is cooked, divide into small pieces. Add the rice and mix well.

5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.

6. Add barbecued pork. Cook for 3 minutes.

7. Add green peas and shrimp. Cook for another 3 minutes.

8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.

9. Turn the heat off and then transfer to a serving plate.

10. Serve. Share and enjoy!