Last month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast. My grandson, Devon, requested I make him some “Sinigang”. I was surprised that he even knew what it was, but it seems that one of their friends makes it. Of course I said yes, after all that’s what Nanas do, cook for the grandkids! This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!
This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too. Like many Filipino dishes this soup is very easy to prepare. Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour. These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon! (Affiliate Link)
This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon. It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans. This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper. I like to add the pepper to give it a bit of spice, we all love spicy things in our family.
In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on. I’m not a big fan of shrimp heads so I use shrimps with shells on. You can also use prawns if you have any handy.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Gluten-free, paleo-friendly, healthy and delicious is that this Filipino-style coconut chicken curry tasteful with contemporary ginger and alternative spices. We tend to superimpose some sweet potatoes and bell peppers for further nutrition and yum!
The other night we tend to had dinner over at our friend’s house. A missionary visiting from France WHO spoke at our church last Sunday stayed with them. For his last night we tend to determined to possess dinner along, form of a pot luck. I didn’t have time to arrange a main dish as we tend to toured him round the space throughout the day (though I created some French callouts for sweet in his honor). Partner and that i simply determined to urge one or two of rotisserie chicken as our contribution.
We had plenty of food! One amongst the roast chickens wasn’t even touched therefore we tend to had to bring it home. As i used to be curious on what to use the chicken for, I remembered that I haven’t nevertheless created any Filipino curry version for the journal. Whereas we tend to usually use raw chicken after we create curry within the Philippines, i believed mistreatment the already roast one would create cookery easier and shorter, too. Besides, you’ll perpetually use another plan on the way to use left-over chicken, right? This can be one such recipe!
Filipino chicken curry could be a very little completely different compared to our Asian neighbors. Technically, it doesn’t extremely use a flavoring combine however merely place confidence in ginger, maybe some turmeric, too for flavor. Since ginger and turmeric square measure usually enclosed in curry mixes and recipes anyway, i feel this qualifies as curry, too. However, i made a decision to feature some flavoring and a few sweet potatoes to the combo (hubby is making an attempt a additional paleo-friendly diet recently and that i am change of integrity him, too). Bell peppers were additionally incorporated for flavor and color. If you would like to form it additional historically Filipino, you’ll use inexperienced unripe papaya rather than sweet potatoes or sweet peppers. Sadly, I didn’t have any papayas after I created this however be at liberty to sub if you are doing. Likewise, the sugar (or a bit honey as sub) isn’t meant to form this Coconut Chicken Curry however merely to balance the flavors of the dish. Like any cookery, merely accommodates style. If not doing a paleo diet, make sure to get pleasure from this with therefore me bush rice!!! this can be a awfully tasty dish so we tend to hope you are trying it shortly
2 Tablespoons Coconut Oil
6 Garlic cloves, peeled and crushed
1 medium Onion, chopped
2-inch long fresh Ginger root, peeled and sliced
2 Tablespoons Red Curry powder
1 teaspoon ground Turmeric
1 Sweet Potato (Yam), peeled and chopped into cubes
3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
1 1/2 cans Coconut Milk plus 1/2 can water (use 14 oz can for measurement)
2 Tablespoons paleo-friendly Fish Sauce
1 large red Bell pepper, chopped
1 Tablespoon brown Sugar (or Honey for paleo), to taste
Salt and Pepper, to taste
Cilantro for garnish (optional)
1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir.
2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).
While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.
The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.
2 tablespoons vegetable oil 1 medium onion 3 cloves garlic crushed 1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces 1 cup water 1/2 cup tomato sauce 3 tablespoons calamansi or lemon juice 2-4 tablespoons soy sauce 2 bay leaves 1 large potato peeled and cut into 1 inch pieces 1 carrot peeled and cut into 1 inch pieces Salt and pepper to taste Steamed rice for serving
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides. 2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours. 3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste. 4. Serve hot with steamed rice.
My motivation for creating palitaw at home was because of how this certain lady vendor made me realize just how much I missed these. There used to be an ate who would pass by our office with her basket of mixed Filipino snacks every afternoon, and in that big basket would be some palitaw.
The first time I bought some from her I want to be reminded of what quantity I used to crave these as a child. It happen the instant I bit into the limited chewy rounds! However sooner or later the Ate stopped mercantilism snacks and spending by our workplace altogether, therefore i made a decision to merely act and create some palitaw on my very own. I ne’er expected it to be therefore easy!
There square measure totally different versions of this viscous rice treat out there, however this palitaw instruction creates dumplings that square measure firm to the bite however chewy. Other versions tend to be soft and wet, and if you like that I’d counsel flattening the dough quite bit a lot of, being careful to not flip it into one thing too fragile. It’d be exhausting to cook them while not accidentally tearing them apart if they’re too skinny.
Any approach you create it, don’t forget to pile on the tasty sesame-sugar and coconut! The toppings square measure liable for creating these extremely habit-forming finally, since on its own the dumplings don’t extremely have flavour. It’s a mix of chewiness and associate earthy sweetness from the coconut, cooked benny, and sugar that create these a favorite in my book. 🙂
2 cups glutinous rice flour 1 cup water 1-½ cups grated coconut ½ cup sugar 2 tablespoons sesame seeds, toasted
1. In a large mixing bowl, knead the rice flour and water to make a smooth dough. Once it holds together and separates cleanly from the bowl, the dough is ready.
2. With floured hands, pinch off about 1-1/2 tablespoons of dough and roll into a ball. Flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.
3. Place grated coconut in a small bowl. In a separate small bowl, mix sugar and toasted sesame seeds.
4. In a pot, bring 2 quarts of water to a boil. Once ready, drop the dumplings into the boiling water two to three pieces at a time to prevent them from sticking with each other. Do not crowd the pot.
5. Boil the dumplings until they puff, turn just a little translucent, and float to the top, about 1 to 3 minutes. Scoop them out and drain. Repeat until all dumplings are done.
6. Roll the cooked dumplings in the coconut, then sprinkle generously with the prepared sugar-toasted sesame seeds mixture. Enjoy warm or at room temperature.