I love cooking for big occassions such as fiesta and birthday party, but for today I am cooking for a dear friend of mine which recently arrived from New York City, United States of America. This very dear friend of mine her name is Claudine stayed in the US for 10 years and she told me she missed filipino foods and wants to taste my filipino style of cooking “Arroza A La Catalaña” with those chunky and yummy chicken and filipino seafoods.
I want to share my secret recipe to all filipino food lovers around the globe…
Yours truly,
Kusinera
Arroza A La Catalaña
Ingredients:
1 Young chicken
1 Cup fresh medium-sized squid
2 Cups cubed pork
1 Small can tomato paste
1 Cup clive oil
2 Chorizos de Bilbao
4 Large shrimps
3 Cups fresh clams
3 Cups rice
2 Onions
1 Small head garlic
1/4 Cup rum
1 Cup drained, canned peas
Salt and pepper to taste
Procedure:
Brown the chicken, squid, pork in oil. Steam the clams to open the shells. Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside.
In a deep frying pan, pour 1/2 cup of olive oil. Add the onions and then the rice (washed and drained). Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. Cover and continue simmering until rice is tender. Add peas. Turn off heat. Arrange clams in thier shell on the rice mixture and cover well about 10 minutes before serving hot.
Beef Steak
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced onion
6 slices tender steaks
1 tablespoon calamansi juice
1 tablespoon soy sauce
cooking oil
Procedure:
Marinate steaks in calamansi juice, soy souce, salt and pepper. Pan fry in about 2 tablespoons oil. When steaks are cooked remove them from pan onto a serving dish. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender. Pile on top of steaks. Serve hot.
Bachoy
1/2 cup sliced pig’s lapay
1/2 cup sliced pig’s kidney
1/2 cup sliced pig’s tenderloin
1/2 cup sliced pig’s liver
fry meat until brown. Set aside.
Saute
2 segments chopped garlic
1 chopped onion and
1 small piece ginger, cut in fine strips
add the fried mixture then
1 tablespoon patis
Procedure:
Mix thoroughly and cover. After 10 minutes, add enough stock or wate to cover (about 4 cups) and boil until meat becomes tender. Add sili leaves and remove from heat. Serve hot.
Bacalao a la Viscaina
1 pound salt cod, barracuda or talakitok
1 no.2 can or 2 cups stewed tomatoes
2 large onions, chopped fine
1 sweet red pepper, chopped fine
canned peas,drained
2 tbsps. flour
2 tbsps. salad oi
2 cloves minced garlic
4 tbsps. minced parsley
1 bay leaf (laurel)
1/3 teaspoon powered thyme
patis and pepper tp taste
mashed potato
Procedure:
Soak the fish overnight. Change the water once during that period. Place in a pan with water to cover. Simmer for 1 hour. Take the fish from the liquid and remove the bones form the meat. Place the fish on a hot platter and surround it with mashed potato and peas. Heat on ehalf of the oil and saute one onion, one clove of garlic and the bay leaf until the onion is golden yellow. Add the tomatoes, parsly, thyme, patis and pepper. Simmer for one hour. Strain through a coarse mesh sieve. Mix another tablespoon of oil with the flour until the mixture is smooth. Heat over a low flame, stirring constantly until brown. Pour it into the previously prepared sauce. Saute the last onion and clove of garlic in the remaining tablespoon of oil for 5 to 10 minutes. Add this with the red pepper to the rest of the sauce. Heat the whole sauce and pour it ver the codfish.
Asado de Carajay
1 small chicken cut into serving pieces
1/4 cup tomatoes (sliced)
1 cup water
12 grains black pepper
salt to taste
1/2 bay leaf
6 cloves garlic
1/4 cup vinegar
1 tbsp. paprika
2 onions, quartered
Procedure:
Cook the chicken with the pepper, salt, garlic, bay leaf and vinegar. When the mixture is dry, add paprika and continue cooking until meat is brown. Add the water and cook chicken until tender. Add tomatoes and onions. Continue simmering a few minutes, or until almmost dry.
Adobo (Chicken)
1 chicken, regular size
1/2 cup vinegar
1 clove garlic
salt to taste
black pepper
1/2 bay leaf
lard
2 cups water
Procedure:
Clean the chicken, cut into pieces. Add the salt, minced garlic and pepper to the chicken. Put in a kettle and add the bay leaf, vinegar and water. Cover and let simmer until the chicken is tender and the liquid has practically evaporated. Add fat and fry meat until brown. Serve hot or cold. If you prepare this with coconut milk, add thick coconut milk and simmer for a few minutes.
Paella
1 frying chicken, cut into serving pieces
3/4 cup olive oil
1 pound slab bacon, cut into 1-inch cubes
1 head garlic, peeled and chopped fine
2 big onions, slliced
1 can tomato puree
1 teaspoon paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled in 5 cups water
5 cups water in which clams were cooked
1/2 cup canned peas, drained
1 can sweet pepper or 1 large sweet pepper,cut into eights
salt and pepper
Procedure:
Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil until brown. Add onion then the bacon cubes and fried chicken. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked. Add rice and allow to simmer until mixture is almost dry and the rice cooked. Add thge prawns, crabs, clams and peas and cover well. Continue cooking over low heat until all the water has evaporated. Add salt and pepper to taste. Serve hot.
Caldereta Special
1 kilo goat’s meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
slices of hard-cooked eggs
meat stock or water
6 tomates sliced
paprika, salt and pepper to taste
liver mixture
1 cup sweet peas
1/2 cup chopped ham
Procedure:
Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When party cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking.
When meat and vegetables are tender, add the liver mixture to chicken the gravy. And pimientos, peas and ham. Serve hot and garnish to with slices hard-cooked eggs and chopped ham.
Caldereta Liver Mixture
1/4 kilo cooked or liver passed thru a food grinder,
2 tbsps. bread crumbs
2 tbsps. vinegar
salt and pepper to taste
1 cup stock
sugar to taste
Procedure:
Mix the above and strain into the calderita mixture.
Alimango in Tausi
3 large fat crabs (alimango)
1 small can tausi
1/4 cup vinegar
2 tablespoons cooking oil
1/2 cup sliced native onions(sibuyas Tagalog)
1/4 cup peeled ginger sliced into thin strips
1 small head garlic, minced
1/2 cup sliced ripe tomatoes
2 cups water
salt to taste
Procedure:
Clean whole crabs, remove pinches. Remove shells and set aside. Cut crabs into two, crosswise. Scrape out fat from shells and set aside. Saute garlic garlic in oil. When it begins to brown add onions and ginger and, later, the tomatoes. Simmerabout 2 minutes. Add tausi, then the vinegar. Bring to a boil without stirring, then add crabs and fat removed from the shells and simmer a few minutes. Add water and cook covered, stirring occasionally, until the crabs are pink and thoroughly cooked. Correct seasoning, adding salt to taste.
Chicken-Pork Loaf
Meat of whole chicken
1/2 Kilo pork ( with fat)
1 chorizo de Bilbao or slices of chinese ham
1 onion
4 large ripe tomatoes ( seed removed) or
1 can tomato sauce
1 cup bread crumbs
4 eggs
salt to taste
1/2 tsp. ground pepper
1/2 cup milk (preferably fresh)
1 small package raisins
1 small can sweet peas
Procedure:
Grind the chicken meat and pork with the chorizo de Bilbao , onion, tomatoes, and bread crumbs. Mix thoroughly the salt, eggs, ground pepper, and milk; then add the rest of the ingredients. Pack a well greased loaf pan or pyrex casserole. Steam or bake in the moderate oven until the load is firm and dry. Serve whole or sliced.