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Sinampalukang Manok (Chicken in Tamarind Soup)

Tried cooking this for dinner tonight….
INGREDIENTS:
2 tbsp cooking oil
2 cloves garlic
1 small onion
tamarind/tamarind soup mix
Chicken pieces
Tamarind Leaves
Sili Leaves
Patis (Fish sauce)
DIRECTIONS:

* Saute garlic in cooking oil until golden brown, add the onion.
* Add the chicken, stir fry and season with fish sauce.
* When the chicken is almost brown add water and bring to a boil.
* Simmer for almost 20 minutes.
* Add the tamarind soup base.Stir.
* Add the Sili leaves and Tamarind leaves.Bring to a boil then turn off the heat.
* Serve with rice.

Chicken Barbeque

This is what we had for lunch today..

CHICKEN BARBEQUE

Chicken pieces (I bought legs & wings)
(Marinade:)
Soy sauce
Sugar
Minced garlic
Calamansi Juice

Directions:
Marinate chicken in soy sauce,sugar,minced garlic & calamansi juice.Let stand for at least half day.Grill on live charcoal until cooked.Baste with marinade while grilling.

In search of a good Ginger Tea

Ginger tea has a spicy, invigorating taste. It’s used as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.
I found some Ginger Tea recipes but I don’t know if these will suit my taste.I will have to try these one by one.

RECIPE # 1

water,4 cups
2-inch piece of fresh ginger root
optional:
honey and lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

RECIPE #2
3 1/4 cups hot water
1/2 cup finely chopped fresh ginger (left unpeeled)
2 tablespoons loose black tea leaves
1/2 cup evaporated milk
1/2 cup sweetened condensed milk, or to taste
Preparation
Bring water and ginger to a boil in a 1- to 1 1/2-quart saucepan, then remove from heat. Stir in tea and cover. Let stand 3 to 5 minutes. Stir in milks, then pour through a sieve into a large (6-cup) blender, pressing hard on and then discarding solids. Blend until foamy (use caution when blending hot liquids), then pour into mugs and sweeten with more condensed milk if desired.

RECIPE # 3
Ingredients
1 1/4 liters water
1/3 cup firmly packed fresh mint leaves
1 teaspoon grated fresh ginger
1 tablespoon honey
4 slices lemons

Directions:
Combine water, mint and ginger in a pan, simmer, uncovered, 5 minutes; strain, discard mint and ginger.Stir in honey. Serve tea, hot or chilled, with lemon slices.

Lumpia Shanghai

Ingredients:
1/2 kg. ground pork
1/4 kg. shrimps (shelled and chopped)
1 carrots (grated)
1 medium onion (chopped)
1 clove of garlic (chopped)
1 egg
3 tbsp soy sauce
3 tbsp condensed milk
2 tbsp black pepper
1 package of lumpia wrapper
cooking oil

Directions:
Combine all the ingredients and mixed it until evenly distributed. Lay the wrapper in a flat surface and place 2 tablespoon in the center of the wrapper then spread it evenly. Heat the oil in the deep fryer and cook it in 3 to 4 minutes in a low fire. It is cooked when the wrapper turns to golden brown. Serve with sweet and sour sauce or ketchup.

Baked Macaroni

I love pasta but I dont know how to cook! So I said I have to start with the basics… The easiest must be a spaghetti or a baked macaroni. I was tempted to find a recipe that’s easy to do and people have complimented about it. I found this one and it’s worth a try.

Ingredients :

225 g. of macaroni (you can use penne or ziti as well)
3 tbsps. of butter
3 tbsps. of olive oil
1/4 kg. of ground beef (sirloin, if you want minimal fat)
1/4 kg. of smoked ham or bacon, or salami or pepperoni (sliced as thinly as you can)
1/4 kg. of fresh button mushrooms, sliced
1/4 kg. of tomatoes, chopped
1/4 kg. of onions, chopped
4-5 green or red bell peppers (or 6-8 pimientoes), cored and chopped
1 whole garlic, peeled and finely minced
1/2 c. of tomato paste
3-4 c. of good meat broth
a bunch of fresh basil leaves, chopped, or about a teasponful of dried basil leaves
salt
pepper
sugar

For the topping :

1/3 c. of butter
3 tbsps. of flour
2 c. of milk
1 c. of water
half of a 225 g. block of quickmelt (processed) cheese, softened then cut into small pieces
half of a 225 g. block of cream cheese (thanks to reader Rowena for this tip), softened then cut into small pieces
salt
pepper

Cooking procedure :

Cook the pasta according to package directions, undercooking by about 5 minutes. Again, this will allow the pasta to finish cooking in the sauce, absorbing the flavors. Drain, rinse and set aside.

Heat the butter and olive oil together over medium-high heat in a sauce pan. Add the ground beef, breaking up the lumps. Add the garlic and cook until the meat starts to brown. Add the ham, bacon, salami or pepperoni. Stir and cook for a few minutes. Add all the chopped vegetables and cook, stirring, until the vegetables start to soften. Add the tomato paste and stir. Pour in the meat broth. Season with salt, pepper and some sugar. The sugar will neutralize the acidity of the tomato paste. Bring to a boil, cover and simmer for 20-30 minutes.

While the sauce simmers, prepare the cream-cheese topping. Melt the butter in a saucepan. When frothy, add the flour all at once, stirring. Let the flour cook for about 5 minutes to remove any floury taste in the cooked topping. Usually, the flour is cooked when the mixture starts to turn golden brown. Pour in the water in a thin stream, stirring as you do. The mixture will be lumpy at this stage. Pour in the milk slowly, again, stirring as you pour. By the time all the milk has been incorporated into the mixture, it will appear to be a little thin. Don’t worry, the cheeses will thicken them to the required consistency. Add the cheeses. Set the heat to low and let the cheeses melt, stirring the mixture occasionally. Turn off the heat and season with salt and pepper.

When the sauce is done, add the cooked pasta and toss well. Let the mixture cook over low heat with an occasional stirring. This should allow the pasta to finish cooking. Usually, this step takes about 5-6 minutes.

Pour the pasta and sauce into a baking dish. Make sure that the dish is large enough so that the mixture is an inch below the rim. You will still be adding the topping. Everything will simmer and bubble during baking and you don’t want the sauce and topping falling onto the oven floor.

Pour the topping onto the pasta mixture, spreading to seal the edges. If you don’t seal the edges, the exposed pasta will dry up during baking.

Bake in a preheated 180oC oven for 20-25 minutes or until the top is lightly browned. How brown depends on you. A well-browned topping is more aromatic and attractive but, if there are leftovers, the topping does have a tendency to get overbrowned during reheating.

Let the baked macaroni rest for about 10 minutes before cutting. Serve with garlic sticks or buttered toast.

When my family tasted this, it was definitely a blast!

Chicken Tinola

2 tablespoons of cooking oil
4 cloves of crushed garlic
1 tablespoon of diced ginger
1/2 cup of chopped onion
1 kilo of cut chicken
1 tablespoon of fish sauce
10 cups of rice water
1 small green papaya, sliced 1/3″ thick
1 cup of pepper leaves
Pinch of salt

1. Fry the garlic in hot cooking oil until brown. Add the ginger and the chopped onions.
2. Add the chicken and season with the fish sauce. Cover and simmer for five minutes.
3. Add the rice water, simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Season with salt. Add pepper leaves.

45 dollar menu

I am trying to update my spending skills in cooking and found the below that might be helpful to some folks here.   The link is at the bottom and it provides the calender menu,  shopping list, and daily work that should be put into it (which isn’t much)

—————————————————————-

I’ve seen various places around the web claim that in an emergency you can feed your family for only $10 or $20 a week.  While I appreciate their intentions, I have noticed that they all assume you have certain supplies already on hand.  In my experience this isn’t always the case. Forty-five dollars will seem outrageously abundant to some, while it will seem miniscule to others.  It is the smallest amount I was able to come up with that will provide enough supplies to an empty kitchen to feed an entire family for a week.  The servings are ample and a few adjustments allow you to increase the quantities from 4 servings to 6.  Newly added nutritional information makes it clear that except for sodium, these recipes are nutritious and healthy.  They are low in fat and cholesterol, high in protein and rich in fiber.  To reduce the sodium you can use half as much salt and bouillon as called for in the recipes, and purchase store-brand reduced sodium canned vegetables instead of the regular variety. 

You may also want to take a look at the ebooks and resources provided by Living On A Dime - their ebooks are well worth the small fee they charge for all the money saving tips and ideas that you will get out of them. I usually make up the money I pay on the ebook within less than a week (often in one shopping trip) from purchase. Take a look and see for yourself at LivingOnADime.com.

http://www.hillbillyhousewife.com/45dollarmenu.pdf

Chicken Tinola

2 tablespoons of cooking oil
4 cloves of crushed garlic
1 tablespoon of diced ginger
1/2 cup of chopped onion
1 kilo of cut chicken
1 tablespoon of fish sauce
10 cups of rice water
1 small green papaya, sliced 1/3″ thick
1 cup of pepper leaves
Pinch of salt

1. Fry the garlic in hot cooking oil until brown. Add the ginger and the chopped onions.
2. Add the chicken and season with the fish sauce. Cover and simmer for five minutes.
3. Add the rice water, simmer until chicken is tender.
4. Add sliced papaya and cook until papaya is tender.
5. Season with salt. Add pepper leaves.

Classic BBQ Chicken

1 cut up chicken fryer
1 cup of ketchup
12 ounces of regular Coke
Pinch of black pepper
1 tablespoon of garlic powder

1. Combine Coke, ketchup, pepper and garlic powder as a marinade.
2. Place the chicken in the marinate and refrigerate for 2 to 4 hours.
3. Cook on a BBQ grill until meat starts to separate from the bone.

Some cooking tips, part 3

Here are some cooking tips I compiled through the years:

1. Store cereals and crackers in the freezer to let them stay crisp for a longer time.
2. Poke the chicken with fork before frying for a better cook.
3. Boil the chicken first before frying to prevent bloody bones in fried chicken.
4. Store catsup inside the refrigerator for a better taste.
5. Make sure oil is hot enough before putting fresh fish in the skillet to prevent sticking of fish skin.
6. Use a half butter, half oil mixture for a more flavorful dish.

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