Chicken Afritada (Filipino Chicken Stew)

Afritada is an authentic Filipino recipe which can be made in two different versions - Chicken Afritada or Pork Afritada. This Filipino dish is prepared with an interesting blend of ingredients, from soy sauce, tomato sauce and some vegetables. It is a Chicken stew that we  undoubtedly adapted from Spanish cuisine. The Spanish have a similar version of this dish called Pollo Guisado. Here is my version of Chicken Afritada - a very easy to make dish , very tasty and economical.

Chicken Afritada Recipe:

 

Ingredients:

2-3 lbs of chicken, cut into pieces

2 pieces of potatoes,peeled and halved

2 pieces of carrots, peeled and cut into wedges

3 large pieces of fresh tomato ( you can use tomato sauce)

1 medium onions, diced

1 head garlic, minced

1 green and red bell pepper, sliced into strips

2 cups of chicken broth

2 tablespoon of tomato paste

2 tablespoon of fish sauce

1 tablespoon of soy sauce

3 tablespoon of cooking oil

½ cup of frozen green peas

salt and pepper to taste

Cooking Directions:

• Heat pan, add 2 tablespoon of cooking oil and brown the chicken. Set aside.

• In another pan, heat up 1 tablespoon of cooking oil. Sauté  the onions and garlic. Add the tomatoes and continue to cook until tomatoes has caramelized and mushy.  Add the tomato paste and fish sauce. Cook for 1 minute.
• Add the bell pepper, carrots and potatoes. Stir fry for 1 minute before adding the browned chicken.

• Add the chicken broth and season with soy sauce. Continue to simmer on low heat until meat and veggies are fork tender. Add the frozen peas. Cook for 1 more minute. Adjust the seasoning. Add salt and pepper to taste.
• Serve hot with white steam rice. Enjoy!

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Vietnamese Lemongrass Chicken

I call this Vietnamese Lemongrass Chicken a quick fix. This is very easy to make and has unique and great flavors. I made it one night when I did not have much time to make dinner and all I had in the fridge was a chicken breast. I looked into my "wish list recipe box" and saw this Vietnamese Lemongrass Chicken by Rasa Malaysia. The picture looked inviting so I gave it a try.  It was another successful experiment for me. My husband and I enjoyed it very much and most likely will make it again. Try it for yourself and let me know how it turns out.

 

Vietnamese Lemongrass Chicken Recipe

 Adapted from : Rasa Malaysia

 Ingredients:

• 2 tablespoons fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons cooking oil
• 2 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced
• 3 chilies, seeded and minced
• 1 scallion for garnishing ( I used parsley, I have no scallion available)

 Cooking Directions:

•  In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
• In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
• Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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Semi-Homemade Tahô ( Taho/Tahu)

Tahô ( Soybean Custard) is a common breakfast in the Philippines. Tahô is made of fresh soft/silken tofu, pearl sago ( Tapioca Pearl )  and  brown sugar syrup (arnibal ).This is usually sold by the Magtatahô (taho vendor) in the morning. The Tahô vendor carries two large aluminum buckets hanging from each end of yoke. It is hard not to notice the vendors calling out "Tahoooooô!" while they are passing by your street. In other Asian countries like Indonesia and Malaysia, this food is called Tahu.

For those that are living abroad where there is no Magtatahô vendor -- Here's an easy Semi-Homemade Tahô Recipe for you. I really do not know who to credit on this one because I have seen so many Filipino Taho posting in Youtube.

Semi-Homemade Tahô Recipe

Ingredients:

1 pkg (12 0z)   Silken/Soft Tofu
1 bag of Tapioca Pearl
1 cup brown sugar ( I used palm sugar )
1 cup water

Cooking Directions:

• Cook Tapioca Pearls as per package directions. Set aside.
• For the sugar syrup ( arnibal), the ratio is 1 part water and 1 part sugar. Bring water to boil. Add sugar and mix well. Let it simmer for 1 minute. Set aside.
• Transfer the Silken tofu on a microwave safe bowl. Microwave for 1  minute.
• In a glass, combine Silken tofu, cooked tapioca pearl and sugar syrup. Voila! Instant Homemade Tahô.
• Enjoy and Share!

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Ensaymada ( Ensaïmada)

Ensaymada is a Filipino sweet bread derived from Spanish origins. The Spanish version of this is called Ensaïmades. In the Philippines, this pastry bread is made with butter and shaped into like a pinwheel or snail-like coil ,topped with butter cream, sugar and grated cheese. The procedure sounds intimidating but it is very easy. Nowadays, it is not even necessary to make the unique shape anymore.  It has been re-invented for easy cooking. But, since it was my first time to make this, I tried my best to replicate the original  look of this soft and buttery bread. If you have already tried making pandesal.This recipe should not be hard because the process is quite similar. Give it a try and see for yourself. Please check video below for step by step instructions.

Ensaymada Recipe
Adapted from Panlasang Pinoy (Just did some tweaking)

Ingredients:

5 cups all-purpose flour
¾ cup butter, melted
¾ cup white sugar
1 teaspoon salt
1 cup grated cheddar cheese
3 pieces raw eggs
1 envelope (¼ oz ) active dry yeast
1 cup warm homogenized milk

Cooking Directions:

• In a small bowl, combine 2 tablespoon of sugar  with 1 cup warm milk (110°F-115°F) and mix well. Add the yeast and stir. Let mixture stand for about 10 minutes or until it foams.
• In another bowl, combine all the dry ingredients starting from the flour, ½ cup of sugar and salt. Mix thoroughly.
• Add the eggs and ½ cup melted butter to the yeast mixture and pour to the dry ingredients. Using your hand, mix the dry and wet mixture together. Make sure that it is well incorporated. Continue mixing until dough comes together.
• Turn the dough out onto a floured surface and knead for 6 to 8 minutes., adding more flour if necessary,until the dough is smooth and elastic. Put the dough in a large oiled bowl and cover with plastic wrap. Let it proof in a warm spot for 45 minutes.
• Punch down dough and turn it out onto a floured surface. Divide dough into four pieces. Roll each piece into a log or cylindrical form. Cut individual serving pieces ( about 80 grams each). Flatten each piece using a rolling pin.
• In a small mixing bowl, combine the ¼ cup melted butter with the remaining sugar. Paint the sugar and butter mixture onto the center area of  flattened dough. Sprinkle some cheese over the painted area and seal. This is done by folding opposite directions and rolling it until a long cylindrical shape is formed ( about 14 inches long) .
• Form the spiral Ensaymada shape by crossing the two opposite ends of the dough. It is like making pretzel.
• Place in a baking tray with wax paper  and cover with cheese cloth. Let rest for 45 minutes. This is the 2nd proofing.
• Pre-heat oven at 350°F.
• In a small bowl, prepare the egg wash by whisking the egg and a little amount of water or milk. Using a pastry brush, generously coat the top of the ensaymada with the egg wash. Bake the ensaymada for about 13 to 15 minutes or until golden brown.
• Remove baked Ensaymada from oven. Brush the top with the remaining butter and sugar mixture and sprinkle with cheese on top.
• Serve hot. Enjoy and do not forget to Share!

Related Video

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Filipino Pork Barbecue ( Pinoy BBQ)

Filipino Pork Barbecue is a favorite appetizer (pulutan ) and street food in the Philippines. This authentic Filipino recipe is a very popular and a requested dish during parties or potlucks. This is a very delicious and easy to prepare dish. There are many variations of this Pinoy recipe but this is basically made with pork, marinated in a sweet and sour sauce, skewered and grilled. Give it a try and do not forget to share with others.

Filipino Pork Barbecue Recipe

Ingredients:

2 pounds of pork cut into cubes ( I prefer combination of pork butt and pork belly)
1 small onions, minced
1 cup soy sauce
1 whole garlic, peeled and smashed
¼ cup of calamansi juice or lemon juice
½ cup of 7Up or Sprite soda/pop
1 cup of Banana Sauce (Ketchup)
5 tablespoon of dark brown sugar
1 teaspoon of ground black pepper
1 tablespoon of vegetable oil
1 tablespoon of sesame oil

bamboo skewers- soaked overnight

Directions:

• In a large mixing bowl, combine all ingredients except pork and cooking oil. Mix thoroughly.
• Add the pork cubes, make sure that it is well coated. Marinade for a minimum of an hour, preferably overnight on the fridge.
• Pre-heat grill. Skewer the marinated pork.
• Bring the marinade mixture to boil. Let it simmer until it is reduced to half. Transfer into a bowl and add oil. Mix well. This would be used as a glazed for the barbecue.
• Grill pork barbecue for about 5 minutes each side. Brush both sides with the prepared barbecue glaze.
• Serve hot with Green Papaya Pickle ( Atsara ) or your favorite Dipping Sauce.
• Share and Enjoy!

Note:

• Easy Dipping sauce would be a mixture of crushed garlic,minced onions, red chili pepper and sugar cane vinegar. Pinch of sugar, salt and pepper to taste.
• Use charcoal grill for best authentic taste.

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Garlic Chili Prawns/ Shrimps

I saw this Filipino recipe featured on TV one day. I did not wrote down the recipe but as far as I remember, the main ingredients were fresh red chili and garlic. To continue my Lenten food recipe theme, I decided to make my own spin into this recipe. I coated the cleaned fresh prawns with chili powder since I did not have a fresh chili on hand. (I left the shrimp head on simply for presentation purposes.) Then I stir fried it with lots of garlic, onions and red bell pepper. It turned out really good. You can remove the head and add toothpicks and serve as party food or enjoy with steamed rice as a main entree. This spicy shrimp recipe will be a sure hit with your friends and family.  It is very fast and easy. 

Garlic Chili Prawns/ Shrimps

Ingredients:

2 lbs of jumbo size fresh shrimp/ prawns (thaw if frozen)
1 teaspoon Thai red curry paste (I used this instead of chili paste)
1 teaspoon of cayenne pepper
1 tablespoon of chili powder
1 tablespoon of oyster sauce
1 teaspoon of dried chili flakes ( use fresh if you have)
3 cloves of garlic, minced
1 medium onion, minced
1 medium red bell pepper, cubes
2 tablespoon of vegetable oil
salt and pepper to taste

Cooking Directions:

1. Wash prawns/shrimp thoroughly. Remove shells and deveined, leave tails and heads.
2. Coat the shrimp with spices, chili powder, cayenne pepper, dried chili flakes,salt and pepper.
3. Heat pan or wok with cooking oil. Stir fry garlic, add onions and bell pepper.
4. Add red curry paste, stir fry for 1 minute.
5. Add the shrimps and stir fry for 1 minute. Add the oyster sauce. Stir fry for 3-4 minutes or until shrimp is cooked or turned pink.
6. Serve hot over steamed rice if serving as main entree. If serving as a party food, remove head and poke with toothpick and garnish with lemon wedges or lime. Enjoy !

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Shrimp Tempura

This Lenten season, when millions of Catholics and members of other denominations abstain from meat, shrimp is a perfect menu choice either for dining in or eating out. Shrimp always tastes great especially if it is fresh.  It's affordable, easy to prepare and there is lot's of variety in shrimp recipes you can choose from. Shrimp Tempura is an easy "go to" recipe during Lent season.This famous Japanese deep fried dish is very simple, fast and easy. The secret to perfect tempura? A deep pot, plenty of oil, high cooking temperature and good batter. I made this Semi-homemade Shrimp Tempura using ready made Tempura Batter Mix and it turned out really good. It was cooked to golden perfection. This can be a great appetizer with your favorite dipping sauce; or a great filling meal when it is served with steamed rice.

Shrimp Tempura ( Semi-Homemade)

Ingredients:

2 lbs large shrimp or prawns, shelled and deveined
store bought tempura batter mix ( I used Krusteaz Tempura Batter Mix)
vegetable oil or peanut oil for deep frying

Cooking Directions:

• Clean and prepare seafood. Dry thoroughly.
• Pour 2 inches ( minimum ) vegetable oil into deep frying pan,wok or electric fryer. Pre-heat to 375°F.
• Prepare tempura batter mix as per package directions.
• Dip shrimp or prawns into batter. Drain off excess batter. Gently drop the shrimp in the preheated oil.
• Deep fry for 2-4 minutes,until brown. Drain on paper towels. Serve hot and Enjoy!

Note: This recipe can be used for vegetable tempura. Follow similar directions except the cooking time. Vegetable tempura should be deep fried 1-2 minutes.

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Shaking Beef ( Bo Luc Lac )

 

Shaking Beef ( Bo Luc Lac ) is a traditional Vietnamese dish. This recipe makes a great appetizer and, when paired with white steamed rice, can be a satisfying entree as well. I had my first  taste of this dish at Red Door Pan Asia restaurant in Vancouver. I knew then that I would order it again next time I dined at a Vietnamese restaurant. The second time I had this was at The Slanted Door restaurant in San Francisco. Again, I got that amazing flavor that captivated me the very first time I tasted it. The tender cubes of  flash seared filet mignon or beef tenderloin, sautéed with red onions and a soy vinaigrette, and then served with black pepper lime juice dipping sauce. It is  fantastic!  I could not resist giving it a try. Lucky me, I found the original recipe of Vietnamese Shaking Beef posted by Charles Phan, The Slanted Door restaurant owner. I did a little tweaking on the recipe to cater to the ingredients I had available at the time. Result: Absolutely delicious! I encourage you to give it a try. It is very simple, and easy to make. But the flavor, hmmm amazing!

Original Recipe by Charles Phan, The Slanted Door
Resource: San Francisco Gourmet

Ingredients :

The Meat

2 tablespoon chopped garlic
1 teaspoon sugar
1-½ teaspoon salt
¾ teaspoon fresh black pepper
2 tablespoon neutral cooking oil, canola oil or corn oil
1-½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ cup rice vinegar
1 tablespoon sugar
¼ cup rice wine
4 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce

The Dipping Sauce

 Juice of 1 lime

½ teaspoon  kosher salt
¼ teaspoon  fresh black pepper

 The Stir-Fry

4 tablespoon neutral cooking oil, such as canola or corn oil
3 stalks green onion, cut into 1” pieces
 ½ small red onion, thinly sliced
 1 Tablespoon butter
2 bunches watercress, for garnish

 Cooking Directions:

• Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large non-metal bowl. Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.
• Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Set aside.
• Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.
• Add 2 tablespoon of oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.
• Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 teaspoon of  butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.
• Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.
• Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef. Serves 4. Share and Enjoy !

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Asparagus Bacon Maki

One night I was wondering what I could make for dinner. I asked my husband and he said, just make something light as we were both not that hungry. So I looked at what ingredients I had available inside the fridge. I had a fresh asparagus, chicken wings and bacon. I asked myself, what can I make with these 3 ingredients? I decided to make Asparagus Bacon Maki which is a popular modern Japanese dish. This Asian dish is made from fresh green asparagus rolled in bacon. It is very fast and easy, but delicious. Give this a try and please let me know how it goes.

Ingredients:

1 lb of fresh asparagus ( 12-15 pieces)
1 lb of bacon
salt and pepper

Cooking Directions:

• On a medium sauce pan. Bring 3-4 cups of salted water to boil. Prepare shock bath (ice and cold water).
• Clean asparagus by snapping off about an inch of the bottom part, trim the ends.
• Blanch asparagus on the boiling water for 30 seconds up to 1 minute and drop to the prepared ice bath. Drain the asparagus and pat dry with paper towel.
• Take 3-4 pieces of the asparagus and wrap a 2-3 slices of bacon.
• Heat pan under medium high heat. Pan fry the asparagus bacon wrap until bacon is cooked enough.
• Serve with other appetizer of your choice. Share and Enjoy !

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