Saturday, July 31, 2021

Black Pepper Chicken




Thank you so much Suzanne of Pieced Pastimes , Cathy and Adam of Our Mini Family Lindsay of Artsy Fartsy Mama, Angie of Fiesta Friday for the feature of my Orange Marmalade Almond Bars


Black Pepper Chicken is a very popular dish here in Singapore. When we first came here, we would always order in hawker stalls. Since my children love it, I thought of prepping our own at home. I have two recipes actually, the first one is more of  the Asian type with light soy sauce, dark soy sauce, oyster sauce and of course with lots of black pepper..so its peppery hot. The second one is done with plum sauce with lots of cracked black pepper. I didnt mention the onions yet, yes! there must be lots of onion rings. Black peppered sauce is readily available here, be it in a sachet, jar or bottle- but you know me I would rather make my own. Today I will be sharing with you my version with Plum Sauce.

Printable

Ingredients:

1 kg chicken breast cut into cubes

2 tbsp rice wine

1/2 cup fresh ginger slices

1/2 cup shallots

5 cloves garlic

1/2 cup water

3 tbsp cornstarch

1 tbsp oyster sauce 

1 tsp salt

2 tsp sesame oil

1 cup oil

5 cloves garlic chopped 

2 large yellow onions cut into rings

3- 5 tbsp olive oil

2-3 tbsp coarse cut black pepper

Sauce:

1/2 cup plum sauce

2 tbsp tomato paste

2 tbsp apple cider vinegar

2 tbsp sugar

1 tbsp oyster cause

1 tbsp light soy sauce

1 tbsp dark soy sauce

1/2 cup chicken broth/water

For the sauce: Mix the above ingredients in a bowl. Set aside


Direction:

Prepare the chicken, cut into cubes and add 2 tbsp rice wine. Set aside

In a blender or proccesor, blend the ff: ginger, shallots, garlic and 1/2 cup water.

Squeeze the  juice, then mix in the ff: cornstarch, oyster sauce, sesame oil and salt

Pour the mixture in the chicken, marinate for 1 hour.

Prepare the pan, and using the oil, fry the chicken cubes by batches, set aside. 

Keep  the remaining marinate to be used later

Using the same pan, heat the olive oil, slightly fry the onion rings, just until they loose. Set aside

Next fry stir fry the chopped garlic until fragrant

Add the coarse cut black pepper and stir fry for 5 seconds.

Pour the plum sauce mix, when the sauce boils, add the fried chicken cubes.

Continue to cook until well mixed. Garnish with fried onions

Served with rice and steamed vegetables. Enjoy!

This is so good, the meat is tender and the sauce is thick. The addition of onion makes the taste better and the smell is so enticingly good


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Sunday, July 25, 2021

Orange Marmalade Almond Bars

 

Thank you Teresa of Keeping It Real for the Feature of my Bittersweet Coffee Cake
Love comes in different colors.💗🧡💓. In my world of homebaking, Orange is the New Pink! I am having Orange Marmalade Almond Bars today. I can't contain my excitement, these bars are gorgeous and delicious. Oh I love them, I think I will have a series of baking to do, all with Orange fruit, be it bars, brownies, cookies, squares, cupcakes, muffins and cakes.🎂 Remember the Reader's Digest Book of Cookies Circa long time ago that I bought in a thrift shop? Well I got the recipe from there but I made some slight changes. As you know I always change and formulate according to my taste.

Printable

Ingredients:

3/4 cup plain flour

3/4 cup quick cook porridge oats

1/3 cup firmly pack soft brown sugar

1/3 cup cold butter

1/2 tsp almond essence

1/4 cup flaked almonds and more

1 cup orange marmalade

1 tsp orange zest 

Direction:

In a food processor, combine flour, oats, and sugar.

Cover and process until blended.

Add butter and almond essence, cover and pulse until crumbly.

Remove 1/2 cup crumb mixture to a bowl, stir in flaked almonds.

Press remaining mixture into a greased 23 cm square baking tin

Spread marmalade over crust, sprinkle with reserve crumb mixture.

Bake at 180 for 30 minutes or until golden

Cool in tin on a wire rack. Cover and set aside in the fridge for 6 hours/overnight

Cut into bars and enjoy!!!


These bars are exactly the kind of treat that you would want to bring during get together and potluck. It is tangy and sweet with lots of nutty almonds. Its such a crowd pleaser for everyone to get tempted and enjoy. Lets eat, Lets giggle and Lets be merry.


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Tuesday, July 20, 2021

Bittersweet Coffee Cake by MarEliz




Thank you Linda of Life and Linda and Miz Helen of Full Plate Thursday for featuring my Filipino Cocido this week.

When I started not to care about how pretty the way my cake looks, it gave me courage and enjoyment to continue baking. This is one coffee cake that seriously knocked me down.. because it was so good. I even don't have coffee essence at home although I always include it on my list but I seem to forget it all the time. Then came one perfect boring day and I wanted something sweet, something different, something that will satisfy my craving. Guess what, why not make a coffee cake? I was hesitant at first because I only have the normal coffee granules in my cupboard but the experimental side of me invaded my imagination.

Good thing I have a small jar of coffee granules in my cupboard. Years before, I used to be a coffee lover but for some reasons I suffered from fibrosystic disease so the doctor advised me not take coffee anymore. But the coffee addict inside me would sneak from time to time and when I am all alone I would enjoy a cup of hot coffee. Oh good gracious coffee, it makes me alive and wonderful. Perhaps coffee flavor in a cake would bring a different twist and I was right after all.

Ingredients:
2 cups flour
1 1/2 cup sugar
1/4 tsp salt
1 cup butter
3 tbsp coffee granules
1/2 cup buttermilk
2 whole eggs
1 tsp baking soda
2 tsp vanilla
For the icing:
3/4 cup butter
450 grams powdered sugar
3 tbsp coffee granules
1/4 salt
4 tbsp heavy cream
For the Chocolate Ganache: (optional)
1 cup semi sweet dark chocolate
1/2 cup whipping cream
In a bowl, microwave the cream for 45 second.
Add in the chocolates and gently mix using a spoon or spatula. Set aside

Directions:
Preheat oven to 350. Grease and flour two round baking pans. 
In a large bowl mix sugar, flour and 1/4 tsp salt. Set aside.
Melt butter in a pot over medium low heat. 
While melting, add 3 tbsp coffee granules to 1 cup hot water..as in hot water. Set aside.
Once butter has melted, add coffee mixture. 
Let it boil for 10 seconds, turn off the heat and set aside.
In a separate bowl, combine: buttermilk, eggs, baking and vanilla. Mix until well combined.
Pour butter/coffee mixture into the flour mixture. Stir the mixture together gently. 
Once the heat cool down, add the egg mixture. Mix well.
Pour in to the prepared pans and bake for 20 minutes. Allow to cool the cakes completely.
For the icing: combine all ingredients then frost the cake. Chill for an hour before serving.




Oh, look at that, she is not pretty...I know ..I know..with such imperfect curves but I tell you this is such a magnificent cake. Its coffee, its sweet, its strong, the aroma is extra ordinary and yes.. again..its coffee.. a coffee cake. The moment I tasted it, I laughed, I giggled and I have this gigantic smile because I have made such imperfect shape of a cake but it is so natural and I would rather leave her that way.. I have had a slice, go ahead, take yours.. I never thought coffee granules would be terrific in a cake. This is a serious situation..if there's a will, there's a way...I am a coffee addict and its bad but I found a way..turn coffee into a cake and it's just right..so right..

Where's The Party?





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Wednesday, July 14, 2021

Filipino Cocido








Cozido or Cocido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain

Portugal's cozido
The Portuguese cozido has its origins in the Beira region and is commonly referred to as Cozido à Portuguesa. It's a rich stew made from shin of beef, pork, and Portuguese smoked sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.

Spain's cocido
Spanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig's trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.

What about our very own Cocido? Our Cocido differs in such a way that the sauce is slightly thick and slightly red. We don't usually add chickpeas and potatoes but instead we add veggies such as cabbage and green bean. This is not to be mistaken with Puchero although these two are similar in some aspects. Cocido is like Kare Kare, the thought of it might prevent you to cook cause there's this worry of time and difficulty. Actually its not, once you started doing it, you will discover that its easy and very delicious too. The secret is with the broth and the long simmering of the meat over low fire until its fork tender. So, when you cook Cocido, don't rush, enjoy your time and that's what I did. True enough, the joy and contentment of eating this dish comes with the golden reddish broth and the fork tender meat....Goodness..it is such a comfort dish...

Ingredients:
Beef Broth:
1 kg beef shank or short ribs
12 cups cold water
1 medium carrot quartered
1 medium onion quartered
2 stalks celery chopped
1 teaspoon salt
1/2 tsp black peppercorns

Cocido:
1/2 cup olive oil
4 pcs El Rey Chorizo Bilbao
1 kg chicken thighs
2 tbsp grated garlic
2 large onion chopped
2 cups tomato sauce
6 to 8 cups broth
1/4 cup fish sauce
cooked shank meat or short ribs
1 small cabbage quartered
1/4 kg Baguio Beans, trimmed

Put all ingredients for the broth in a saucepan
Bring to a boil then lower the heat to simmering.
Cook the meat until tender.
Remove the meat. Strain the broth.
Heat oil in another saucepan. 
Saute the chorizo then set aside.
Brown the chicken then set aside.
In the same sauce pan, saute the garlic and onion. 
Add the tomato sauce, beef broth and fish sauce. Bring to a boil.
Add the chorizo, chicken and beef shank or short ribs.
Cover and simmer until chicken is tender.
Remove the lid and and reduce the sauce until thickened.
Add cabbage and beans and cook until done.
You can also use corn starch flour mixture to thicken the sauce.





I fell in love with this dish, the comfort that it gives is soothing, very homely and the fork tender meat is so good...I would love to eat this with you know what....mountain of rice! I guess its also good with my favorite dinner rolls. The slightly thick red beef broth is so good, the fork tender meat is such a sweet temptation. After a hard day's work, its nice to come home and enjoy this dish especially when the weather is cold....Hmmmmnnn..work, family, home plus the rainy weather is such a perfect combination to be happy..so lets enjoy and be thankful for the day ended and there's tomorrow. Let's  eat. Let's giggle and Let's be merry, Cheers to everyone!


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Sunday, July 4, 2021

Filipino Shao Mai ( Siomai )

 









Back home, Siomai or dumplings is one of my favorite comfort food. It is of Chinese origin and already a classic food in Filipino Cuisine. Dumplings are in different varieties such as Pork, Beef, Seafood or mixed ingredients in one. Well, our cuisine is not only influenced by the Spaniards, another great one is Chinese Cuisine. Surprisingly many people are amazed to discover that Filipinos are of different features. Come to the Philippines and you will see Chinitas (Chinitos), Mestizas (Mestizos) and the typical Filipinos with brown complexion. Nowadays there are more of us with different features because of inter racial marriages with Filipinos. My best friend when I was in college is a Chinese guy, I haven't seen him for two decades already. I remember their kitchen and the food, the familiar scent of Chinese stew with boiled eggs and the very tender meat.

Chinese cuisine has great influence not only in our food but also with our culture and tradition. There is a great number of Chinoy ( Chinese Filipinos) population too. We even have our famous Divisoria and Binondo ( our China Town ). These two places are Chinese populated areas, they live and do business there. If you happen to visit our country, then try to consider these places. You might want to enjoy Chinese food, buy some native collections, take a caleza ride, buy some cloths..or just walk and see the view.

This is my own version of Chinese Dumplings or Shao Mai (Siomai). Living in Singapore, I saw it written as Shao Mai while in the Philippines its Siomai. I have great curiosity at first because it is my son's favorite and eventually became my favorite. Everywhere I went, I would try to eat the same food, Shao Mai. In the end I got tired because of the commercial taste. These dumpling are done in mass production and I don't like it so I made mine together with soya sauce and garlic ginger sauce. Later on, I became so happy with the result that I offer my precious chinitas to people. Well, that's another story.

Printable
Ingredients:
I kg Pork lean ground coarsely ( its important that its grounded coarsely)
100 grams shrimp meat chopped finely
200 grams minced Pork fat ( this is also very important)
1/2 cup grated carrots
1/2 cup bread crumbs
1/2 cup jincama or singkamas grated
1/4 cup spring onion chopped
1 cup white chinese mushroom chopped
1/4 cup grated Parmesan cheese
3 tbsp corn flour
3 tbsp grated garlic
1/2 tsp all spice powder
1/2 tsp all spice salt
1/2 tbsp ground black pepper
2 tbsp soy sauce
2 eggs beaten
2 tsp sesame oil
1 tbsp rice wine
1 tbsp sugar

Direction:
Put ground pork, chopped shrimp and minced pork fat in a bowl (big enough to mix all the ingredients).
Add grated carrots, bread crumbs, water chestnut, spring onion, chopped white mushroom, cheese, flour, grated garlic, all spice powder, all spice salt and ground black pepper.
Mix them until well combined.
In another bowl, put the rest of the ingredients: soy sauce, eggs, sesame oil, rice wine and sugar.
Mix well until sugar dissolves and add to the bowl of pork mixture.
Combine all the ingredients and set aside in the fridge overnight before wrapping. 
Half a tbsp for each wrapper is enough but if you want it big, then you can adjust according to your preference. I want mine not big but not very small so half a tbsp per wrapper is just fine. 
Arrange in a bamboo steamer or aluminum steamer but if you have the means, use bamboo steamer. 
I went to Singapore China Town just to buy Bamboo steamer, kinda expensive but I don't mind. I want my Chinitas to be in their respective kingdom! 
Steam in a medium heat for 25 to 30 minutes.
Note: For the wrapper, you can buy vacuum pack wanton wrapper nowadays. It is nice if you can make your own dumpling wrapper but I cant waste much of my time so I buy wanton wrapper. 
For proper storage: you can store the prepared dumplings in the freezer. Just thaw them before steaming.

For the dipping soy sauce: 
1/2 cup soy sauce 
1/2 cup chilled water 
juice of 12 pcs calamansi 
1 tbsp sugar 
2 tbsp sesame oil
2 tbsp fried chopped garlic 
Mix all the ingredients in a bowl then transfer to a better container for storing soy sauce. Set aside in the fridge if you will not use. This can last up to a week 

For the chili garlic sauce: 
1 cup chopped bird's eye chili 
1 cup chopped garlic 
1/2 cup water + 1/4 cup water 
1 tbsp cornstarch dissolved in 2 tbsp water 
1 tsp sugar 
2 tsp vinegar 
1/2 cup olive oil 
Combine the ingredients except olive oil and keep the other 1/4 cup of water too. Use a blender to blend the mixture. Note: use your old blender. Transfer the mixture to a sauce pan Cook the mixture, once it boils, turn the heat to simmering mode Stir from time to time until the mixture is cooked and becomes thick Adjust the consistency according to your preference You may use the extra 1/4 cup of water if needed. Let it cool and then slowly add olive oil. Transfer the mixture to a glass container for better storage. Keep inside the fridge. This will last up to 3 months.











These are my lovely Chinitas!..after the heat and outside their dominion. Now, they are ready so come on, get your chopsticks, grab them, eat them and together lets say, " Ni Hao Ma" to everyone... ( How are you? ) Back home, I always offer this to some of my friends and it makes them smile all the time. 

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