Tag: Postulant Cook

Chicken Curry (Filipino Recipe)

Chicken

Chicken Recipe

Chicken Curry (Filipino Recipe)

Chicken Curry a la Filipino

Chicken Curry a la Filipino

This chicken curry from the Philippines looks and tastes different from the chicken curry you get in restaurants and takeaways here in the UK or even India, the curry capital of the world.

The Philippines’ chicken curry is creamier and fresher in taste because of the addition of vegetables such as celery and green and red peppers and a generous amount of fresh coconut milk.

It also tends to be less spicy. (But if you like it spicy, add more curry powder or even red chilies)

Below is the recipe.

Ingredients

  • 4 large boneless chicken thighs, cut into serving pieces
  • 2 large potatoes, chopped
  • 2 medium carrots, chopped
  • 4 stalks celery, cut into bite-size pieces
  • 1/2 Red and 1/2 green bell pepper (or 1 small red bell pepper), chopped
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 small ginger, cut into strips
  • 400ml (1 can) coconut milk
  • 1 cup water
  • 1 tbsp curry powder
  • Salt and pepper to taste

Method of Preparation

  • Brown the chicken then set aside.
  • Do the same with the potatoes, pan-fry then set aside.
  • In the same pan, sauté the garlic, onion and ginger.
  • Add the chicken and mix in the curry powder.
  • Add water and simmer until the chicken is tender.
  • Add the potatoes.
  • Season with salt and pepper.
  • Add the remaining vegetables then simmer for 5 minutes.
  • Finally, add the coconut milk and mix well.
  • Cover the pan.
  • Bring to a boil then lower down the heat and leave to simmer for about 5 minutes
  • Serve with boiled rice.

 

Enjoy

Lato Salad, Green Caviar

Uncategorized

Lato, photo by PH Morton

Lato Salad, Green Caviar

This seaweed is called Lato in the Philippines.  It  has a scientific name of Caulerpa lentillifera. 

It is also known as green caviar for obvious reason that they look like fish roes.  Latos are also popular in Malaysia and Okinawa, where they are called  umi-budō, which means sea grapes.

This is a real gourmet treat; for the newbies, it might takes a little getting used to.  It is because of the soft, succulent popping bulb which is salty and has the smell of the sea.  Don’t get me wrong, it is truly delicious.

Lato seaweed  is flavoursome as a side to some  fried pork or fish with steamed rice for lunch!

To make Lato Salad is easy and quick; the recipe follows below:

 

Ingredients:

A big bunch of Lato seaweeds

2 big tomatoes

3 small onions (Shallots)

Method of Preparation:

  • Carefully clean the lato of sand, grits and other debris from the sea. 
  • Cut the tomatoes in bite size wedges 
  • Do the same with the shallots. 
  • Toss the tomatoes and shallots with the lato. 
  • No need to season as the lato is naturally salty 😉 
  • Enjoy the freshness of this salad.

Happy eating this salad that taste of the freshness of the sea.

Shredded Chilli Beef

Uncategorized

Shredded Chilli Beef is a family favourite. We always order it whether for take out or dining out in a Chinese restaurant.

Shredded Chilli Beef Photo by PH Morton

Shredded Chilli Beef
Photo by PH Morton

 

Ingredients

  • 350g thin-cut minute steak, very thinly sliced into strips
  • 3 tbsp cornflour
  • 2 tsp Chinese five-spice powder
  • 100ml vegetable oil
  • 1 red pepper, thinly sliced
  • 1 red chilli, thinly sliced
  • 4 spring onions, sliced, green and white parts separated
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, cut into match sticks
  • 4 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • cooked noodles, to serve (optional)
  • prawn crackers, to serve (optional)

Method

  1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

Recipe from Good Food magazine, January 2013

 

Lumpiang Sariwa (Fresh Spring Roll)

Uncategorized

 

lumpiang sariwa

Lumpiang Sariwa by Carol Elep

Ingredients:
Lumpia Sariwa Filling
1/2 cup minced pork
1/4 cup shrimp, chopped
1/4 cup cooked ham, chopped
2 medium carrots, shredded
half a head of cabbage, shredded
1 can of water chestnuts or 12 medium size jicama (singkamas), shredded
1 cup baguio beans, shredded
1 large onion, minced
1 head garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
cooking oil
Salt and pepper to taste

Lumpia Sariwa Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; pulped

Procedures:
Cook the Filling:
1. In a saucepan, heat the oil and saute garlic and onion.
2. Add ground pork, ham and shrimp. Simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt and pepper according to taste. Set aside.

Lumpia Sariwa Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
2. Boil in a very low fire, stirring occasionally until the sauce thickens.
3. Add the garlic. Set aside.

Making up the lumpia:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts.  Be generous with the garlic topping as it gives the fresh lumpia a piquant taste.

 

Lumpiang Sariwa Photo by Bless Mercado

Lumpiang Sariwa
Photo by Bless Mercado

Plum & Almond Tarte Tatin

Sweets & Desserts

I found this recipe at Tesco: http://realfood.tesco.com/recipes/plum-and-almond-tarte-tatin.html
I love this recipe because it is just the cake to make this autumn when ripe plums are plentiful in the market.

 

Plums
Photo by JMorton

An indulgent variation on the classic tarte tatin with juicy plums, marzipan and toasted flaked almonds.

Ingredients:

  • 50g (2oz) butter
  • 50g (2oz) caster sugar
  • 5ml (1tsp) almond extract
  • 500g (1lb) ripe plums
  • 100g marzipan
  • 320g pack ready rolled puff pastry
  • 1 egg, beaten
  • 1tbsp toasted flaked almonds

Preheat the oven to gas 6, 200°C, fan 180°C. Melt 50g (2oz) butter, 50g (2oz) caster sugar and 1 tsp almond extract in a 20cm (8in) ovenproof frying pan over a medium heat. Mix to a golden caramel.

Halve and de-stone 500g (1lb) ripe plums, place cut side up in the pan so they cover the base snugly and put a square of marzipan in each stone-hole. Leave to cool slightly.

Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm (1in) wider than the pan. Carefully place over the plums, pressing down the sides to ensure the pastry goes to the edge. Prick with a fork, brush with beaten egg, then bake for 20-25 minutes.

Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and scatter over 1 tbsp toasted flaked almonds and serve.