PANSIT CANTON

Pinoy way of cooking stir fry noodles, a combination of rice stick and flour stick noodles. Saute’ garlic onion and add your favourite vegetables and meat.






INGREDIENTS :

• 227 grams of flour stick (canton)
• 1 large carrots
• 150 grams cabbage
• 150 grams of fish balls
• 200 grams of shrimp
• 200 grams boneless chicken
• 3 stalks of parsley
• 1 onion
• 3 cloves of garlic
• 4 cups of shrimp broth and water
• Cooking oil
• 1/3 cups soya sauce
• 2 tbsp soya sauce for marinate
• Salt and pepper to taste

DIRECTIONS:

1. Slice the chicken into small strips, marinate with soya sauce.
2. Soak bihon noodles in hot water.
3. In a large pan saute’ garlic and  onion,  add chicken and fry until golden brown.
4. Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
5. Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
6. Remove the stir fried vegetables and meat, set aside.
7. In the  same pan, add in the flour stick and rice stick, cook on the same broth.
8. Topped with the stir fried vegetable and meat.

COOKING TIPS:

1. Use the pounded shrimp head for the broth.
2. Boiled the chicken, if you want a chicken broth.
3. Serve with kalamansi or lemon.
4. You can add chicken liver for additional taste.

TOM KHA GAI

Chicken in coconut milk, with aromatic Thai flavor of galangal and other spices. Kha means galangal, somewhat similar to ginger.





Ingredients :

• 2 Cans of coconut milk
• 2 Cups of chicken stock
• 2 Stalks of lemongrass
• 6 Kaffir lime leaves
• 6 Slices of galangal
• 1/4 Cup fish sauce
• 1 Cup mushrooms, thinly sliced
• 1 Cup Chinese cabbage
• 1 Lbs chicken breast
• 4 Bird's eye chiles, thinly sliced
• Cilantro leaves

Directions :

• In a deep pan or pot, put the chicken stock and bring it to a boil.
• Add the coconut milk, galangal, lemon grass and kaffir leaves.
• Bring it to a boil, then simmer in  low medium heat.
• Season with fish sauce and taste.
• Add the chicken, mushrooms and Chinese cabbage.
• Simmer and cook until the chicken is tender.

Cooking Tips :

• Garnish with cilantro, basil and sliced chilli.
• A healthy squeeze of lime juice in each bowl or lime wedges on the side.
• Add fish sauce slowly until you find the desired saltiness and taste.

BUTTER CHICKEN

The chicken is chopped and cooked until gravy and chicken have blended. May be garnished with white butter, fresh cream and slice chillies.






Ingredients :

• 1 1/2  Lbs boneless skinless chicken, cut into chunks
• 2 Tablespoon butter
• 2 Tablespoon tikka or tandori paste
• 1 Tablespoon minced ginger
• 1 Teaspoon fresh hot pepper
• 1 Teaspoon ground cummin
• 1 Teaspoon paprika
• 1 Can crushed tomatoes
• 1 Cup whipping cream
• 1/2 Cup plain yogurt
• 1/4 cup chopped fresh coriander
• 2 Tablespoon lemon juice

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Paste Preparation

• Place 1 cup yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.

Directions :

• Preheat oven to 375, melt half of the butter in a 13 x 9 inch baking dish in oven until melted.
• Swirl to coat the baking dish, set aside.
• In a large pan, melt the remaining butter over medium high heat.
• Add 1 tablespoon of tandori paste, ginger, hot pepper, cumin and paprika.
• Stir frying for about 3 minutes, add tomatoes and bring to boil.
• Add shipping cream and bring to boil, reduce heat to medium low.
• Stirring often for 10 minutes or until sauce are thickened. 
• Combine chicken, yogurt and 1 tablespoon of tandori paste.
• Spread in single in prepared baking dish.
• Bake for about 20 minutes or until sauce is bubbling and chicken are done.
• Garnish with fresh coriander and lemon juice.

Cooking tips :

• Tikka or tandori paste are available in can or bottle at Asian store for faster cooking.

TANDORI TIKKA

Tandori Tika has the char-grilled and smoky flavours  of grilled chicken with the taste of Tandori spice. Marinated in selected herbs and spices, makes this dish quite unique and delicious.






Ingredients :

• 2 Lbs boneless chicken cut into cubes
• 1 Cup low-fat yogurt
• 1 Thumbsize ginger peeled
• 3 Green pepper
• 1 Tomato
• 2 Pieces green chilli
• 2 Teaspoon Salt

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Directions :

• Soak bamboo skewer in water to avoid splitting and burning.
• Place yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.
• Marinate chicken with tandori paste for 2-3 hours.
• Slide chicken and green pepper onto skewers and set aside.
• Grilled over hot coals or gas grill until chicken are tender.

TANDORI CHICKEN

Classic Tandori Chicken is marinated in yogurt, lemon juice and spices, grilled or broiled. For best result, marinated at least 8 hours or overnight. 







Ingredients :

• 2 pounds chicken, cut into pieces
• 1 Tsp salt
• 1 Lemon, juice extracted
• 1 1/4 cup plain yugart
• 1/2 Onion, finely chopped
• 2 Clove garlic, minced
• 1 Teaspoon grated fresh ginger
• 2 Teaspoon garam masala
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon turmeric powder
• 2 Teaspoon cilantro, finely chopped

Directions :

• Sliced chicken into serving sizes, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in turmeric powder. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours .
• Preheat an outdoor grill for medium high heat, and lightly oil grate.  Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro.
• If roasting, preheat oven to 450 degrees. Place the chicken in a roasting pan, brush with oil and cook, turning once.
• Roast for about 25 to 30 or until juices runs clear when pierced.

• 
  

CHICKEN EMPANADA

CHICKEN EMPANADA

Stuffed pastry baked or fried, made by folding dough around stuffings.

Which usually consists of  variety of meats, vegetables or fruits. For this recipe we used chicken and pork,

cooked with can sausage and raisins.

Ingredients :

        Pastry Fillings

• 1 cup breast chicken
• 1/2 cup can sausage (Vienna Sausage)
• 1/4 kg ground pork
• 1 medium size onion
• 1 large tomato
• 2 cloves of garlic
• 1 teaspoon Fish sauce (depend on your taste)
• 1 teaspoon ground pepper

Directions :

• Boil the chicken in a small amount of water, shred and sliced the into small pieces. Keep the broth.
• Heat the oil in a skillet, saute garlic, onion and tomato.
• Add the ground pork and stir fry for 1 minute, stir in water or broth. Cover and simmer until the pork are tender.
• Add chicken and sausage, season with fish sauce and ground pepper.
• Add the raisins, cover and simmer for another 5 minutes. Set aside and let it cool.

Ingredients :

      Pastry Crust 

• 2 1/2 all purpose flour
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup evaporated milk
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1/2 cup margarine or butter

Directions :

• Mix flour, baking powder and salt.
• Add the butter and cut with fork or pastry blender till pieces are the size of corn.
• Mix milk, vinegar and egg, add to the dry ingredients. Knead by hand and form the dough into ball.
• Divide the dough into 4 pieces, start by rolling each dough into 1/8 inch thick and cut into circle by using the back of the empanada moulds.

Cooking Directions :

• Place an exact amount of fillings to the center of the dough, fasten by closing the empanada moulds.
• This may then be deep fried or baked in a preheated 350 degrees F (175 C), until golden brown.

Cooking Tips :

• For baking, combine lightly beaten egg and 1 tablespoon of water, brush each puffs with egg mixture.
• Poked with the fork the surface of each puff to allow steam, to escape while baking.
• For a tastier filling, add spaghetti sauce into the mixture.
• Any vegetable, meat or fruit of your choice can be added.
• Leftover afritada, menudo or adobo can be used as a fillings, Try to experiment.
• Open both end of a large corned beef can, this can be use as an empanada moulds. place an exact amount of filling, fold and  fasten by using a fork.