Chicken Pastel  Filipino Recipe!!!

Chicken Pastel Filipino Recipe!!!

Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.

As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.

This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!

 

Ingredients:

1 whole medium size chicken, cut into serving pieces

½ cup potatoes, cubed

1 cup vienna sausage, sliced

1 pc. chorizo de bilbao, sliced

2 pcs. hard-boiled eggs, sliced

4 cups red pepper, cut into strips

1 tsp. soy sauce

½ cup green piece

1 tbsp. calamansi juice

3 tbsp. cooking oil

1 tbsp. garlic, minced

2 tbsp. onion, chops

1 pc. bay leaf

4 cups water chestnuts

1 cup water

1-1/2 tsp. salt

4 tsp. pepper

 

Directions:

In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.

In a pan over medium heat, heat oil then sauté the garlic and onions.

Add the chicken and cook until slightly brown.

Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.

Add water, potatoes and carrots then simmer until chicken is tender.

Add water chestnut, vienna sausage, mushroom, green piece and red pepper.

Cook until vegetables are tender.

For the White Sauce:

Make white sauce with 2 tbsp butter into pyrex dish.

Final Steps:

Place sliced eggs attractively on top of meat mixture.

Cover with crust and brush top with beaten egg yolk.

Make slits on top to let out steam.

Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.

Serve while it’s hot.

Share and Enjoy!!!

Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Chicken Pastel Filipino Recipe!!!
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
50 minutes 65 minutes
Ingredients
Servings: people
Instructions
  1. In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
  2. In a pan over medium heat, heat oil then sauté the garlic and onions.
  3. Add the chicken and cook until slightly brown.
  4. Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
  5. Add water, potatoes and carrots then simmer until chicken is tender.
  6. Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
  7. Cook until vegetables are tender.
For the White Sauce:
  1. Make white sauce with 2 tbsp butter into pyrex dish.
Final Steps:
  1. Place sliced eggs attractively on top of meat mixture.
  2. Cover with crust and brush top with beaten egg yolk.
  3. Make slits on top to let out steam.
  4. Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
  5. Serve while it’s hot.
  6. Share and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana

Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.

Arroz Valenciana is  similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.

Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe.  You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!

 

Ingredients:

½ lb. chicken breast or thigh, chopped

½ cup glutinous white rice “malagkit”

1 cup jasmine rice

2-3 pcs. hard boiled eggs

1 cup coconut milk (canned or fresh)

2 cups chicken broth

3 pcs. chorizo de bilbao, sliced diagonally

1 pc. medium tomato, diced

2 tbsp. tomato paste

1 pc. medium red bell pepper, cut into strips

1 tsp. paprika

½ cup raisins

½ cup green peas

2-3 tbsp. extra virgin olive oil

2-3 cloves garlic, crushed

1 pc. medium yellow onion, diced

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Combine the glutinous rice and jasmine rice.

Wash with water twice, drain then set aside.

In a wide pan, heat the olive oil over medium heat.

Saute garlic, onion, and tomato.

Add the chopped chicken and cook for 3-5 minutes.

Add the chorizo de bilbao and cook for 2-3 minutes.

Add  the salt, pepper, and paprika then stir.

Then add the chicken broth and coconut milk, stir and let boil.

Add the washed rice then stir and let boil.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Then add the green peas and raisins. Cover and  simmer for 8-10 minutes.

Add the red bell pepper and continue to simmer until the rice is fully cooked.

Garnish with sliced boiled egg.

Serve,

Share and enjoy!!!

Arroz Valenciana Filipino Style Recipe!!!
Print Recipe
Arroz Valenciana Filipino Style Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine the glutinous rice and jasmine rice.
  2. Wash with water twice, drain then set aside.
  3. In a wide pan, heat the olive oil over medium heat.
  4. Saute garlic, onion, and tomato.
  5. Add the chopped chicken and cook for 3-5 minutes.
  6. Add the chorizo de bilbao and cook for 2-3 minutes.
  7. Add the salt, pepper, and paprika then stir.
  8. Then add the chicken broth and coconut milk, stir and let boil.
  9. Add the washed rice then stir and let boil.
  10. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  11. Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
  12. Add the red bell pepper and continue to simmer until the rice is fully cooked.
  13. Garnish with sliced boiled egg.
  14. Serve,
  15. Share and enjoy!!!
Recipe Notes

You can try different styles, different ingredients of your own to make it good looking, more delicious according to your taste buds.

Share this Recipe
Powered byWP Ultimate Recipe
Chicken Potato Salad (Filipino Style) Recipe!!!

Chicken Potato Salad (Filipino Style) Recipe!!!

Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.

This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.

 

Ingredients:

½ pound chicken breast or thigh meat, skinless, boneless

4 – 6 pcs. large potatoes

3 pcs. hard boiled eggs, peeled, coarsely chopped

1 pc. medium carrot, peeled and diced

1 cup crushed pineapple, canned or fresh

½ cup ham, cubed

¼ cup sweet pickle relish

1 pc. small onion, peeled and diced

1 cup mayonnaise

¼ cup sweetened condensed milk

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Rinse the  potatoes well under cold running water.

Place potatoes in a pot and enough water  over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.

Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.

In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.

In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.

In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.

Gently stir together until evenly distributed.

Season with salt and pepper to taste.

Refrigerate for about 30 minutes to allow flavors to meld.

Serve,

Share and Enjoy!!!

Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Ingredients
Servings: people
Instructions
  1. Rinse the potatoes well under cold running water.
  2. Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
  3. Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
  4. In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
  5. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  6. In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
  7. Gently stir together until evenly distributed.
  8. Season with salt and pepper to taste.
  9. Refrigerate for about 30 minutes to allow flavors to meld.
  10. Serve,
  11. Share and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
Pork Embutido – Filipino Style Meatloaf

Pork Embutido – Filipino Style Meatloaf

maxresdefaultEmbutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture.  It can be served with the dipping sauce of your choice.

Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!

 

Ingredients:

2 lbs. ground pork

3 pcs. hard boiled eggs (sliced)

2 pcs. raw eggs

10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)

2 cups bread crumbs

1½ cup raisins

½ cup sweet pickle relish

½ cup tomato sauce

1 cup carrots, minced

2 cups cheddar cheese, grated

1 cup onion, minced

1 cup green bell pepper, minced

1 cup red bell pepper, minced

1 tsp. salt or salt to taste

½ tsp. pepper or pepper to taste

 

Directions:

In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.

Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.

Then add the tomato sauce raisins, salt, and pepper then mix well.

Place the meat mixture in an aluminum foil and flatten it.

Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.

Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.

Place in a steamer and let cook for 50 – 60 mins.

Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.

Slice,

Serve,

 

Share and Enjoy!

Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
  2. Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
  3. Then add the tomato sauce raisins, salt, and pepper then mix well.
  4. Place the meat mixture in an aluminum foil and flatten it.
  5. Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
  6. Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
  7. Place in a steamer and let cook for 50 – 60 mins.
  8. Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
  9. Slice,
  10. Serve,
  11. Share and Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon

Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually  served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.

Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.

 

Ingredients:

 Morcon:

2 pounds beef Flank or skirt steak works best

2 pcs. hotdogs or sausage, sliced into strips

12 slices bacon

1 pc. medium carrot, peeled and cut into strips

4 pcs. hard boiled eggs, peeled and cut lengthwise into halves

4 ounces cheddar cheese, sliced lengthwise into strips

4 pcs. gherkins sweet pickles, sliced lengthwise into strips

½ cup flour

1 pc. kalamansi (lemon)

½ cup soy sauce or more depending to your taste

¼ – ½ cup cooking oil

¼ tsp. pepper or pepper to taste

For the Sauce:

½ cup liver spread

1-2 cups reserved marinade (from the marinated beef)

1 pc. onion, peeled and chopped

1 cup tomato sauce

2 cups water or beef broth (optional)

2 cloves garlic, peeled, minced

1 pc. bay leaf

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cut the beef round morcon-style “wide beef slices” Using kitchen tools.

Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.

Repeat with remaining beef slices.

Trim sides of meat to shape it as close to a rectangle.

Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.

Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.

Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.

Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.

Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.

Gently gather end of beef upwards and roll neatly into a log, enclosing filling.

Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.

Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.

Discard oil from skillet but leave at least 1 tbsp.

Add garlic and onions and cook until limp.

Add the reserved marinade mixture and bring to a boil.

Add tomato sauce and beef broth.

Add bay leaf, salt and pepper to taste. Bring to a boil.

Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.

Remove beef rolls from pan and set aside for about 3 to 5 minutes.

Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.

Add liver spread into sauce and stir until dissolved.

Continue to cook for about 6-10 minutes or until sauce is thickened.

Pour sauce over morcon slices and serve hot.

 

Share and Enjoy.

Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
  2. Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
  3. Repeat with remaining beef slices.
  4. Trim sides of meat to shape it as close to a rectangle.
  5. Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
  6. Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
  7. Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
  8. Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
  9. Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
  10. Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
  11. Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
  12. Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
  13. Discard oil from skillet but leave at least 1 tbsp.
  14. Add garlic and onions and cook until limp.
  15. Add the reserved marinade mixture and bring to a boil.
  16. Add tomato sauce and beef broth.
  17. Add bay leaf, salt and pepper to taste. Bring to a boil.
  18. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
  19. Remove beef rolls from pan and set aside for about 3 to 5 minutes.
  20. Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
  21. Add liver spread into sauce and stir until dissolved.
  22. Continue to cook for about 6-10 minutes or until sauce is thickened.
  23. Pour sauce over morcon slices and serve hot.
  24. Share and Enjoy.
Share this Recipe
Powered byWP Ultimate Recipe