Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry

Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but  a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.

This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.

This is my version of Chicken Curry Filipino Style Recipe. Enjoy!

 

Ingredients:

1 kl. chicken, cut into serving sizes

2 pcs. medium carrots, chopped(optional)

2-3 pcs. potatoes, quartered

2-3 pcs. bell pepper – red & green, cut into strips

2-4 pcs. large hot chili peppers, sliced(optional)

3 tbps. curry powder

1 cup concentrated fresh coconut milk or canned coconut milk

1 tbsp. fish sauce (patis)

1 cup water

1 pc. large onion, quartered

2-3 cloves garlic, minced

2 tbsp. cooking oil

1 tbsp. salt or salt to taste

1 tbsp. pepper or pepper to taste

 

Directions:

Add the cooking oil in a pan over medium heat.

Then fry potatoes until color turns light brown, drain and set aside.

Sauté garlic and onions in the same pan.

Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.

Add the curry powder, the salt and pepper.

Continue stirring for another 2 minutes and add water.

Cover and simmer for 10- 15 minutes or until chicken is half done.

Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.

Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.

Remove from heat.

Serve while it’s hot,

Share and Enjoy!

Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Add the cooking oil in a pan over medium heat.
  2. Then fry potatoes until color turns light brown, drain and set aside.
  3. Sauté garlic and onions in the same pan.
  4. Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
  5. Add the curry powder, the salt and pepper.
  6. Continue stirring for another 2 minutes and add water.
  7. Cover and simmer for 10- 15 minutes or until chicken is half done.
  8. Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
  9. Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
  10. Remove from heat.
  11. Serve while it’s hot,
  12. Share and Enjoy!
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Beef Afritada Recipe!!!

Beef Afritada Recipe!!!

beef afritada

Beef afritada is a variation of the popular Chicken Afritada which is a basic Filipino tomato based chicken stew. Instead of chicken, you use beef. Basic ingredients include potatoes, carrots, and tomatoes. Unlike Chicken Afritada the only drawback about using beef is the time it takes to prepare.  Basically it takes longer for beef to become tender than chicken or pork.  So most of the time is spent continuously cooking the beef in medium heat until it becomes tender. I highly recommend using a pressure cooker if you want to decrease cooking time, it can really help.

Beef Afritada is a well known Filipino recipe that’s  mostly cooked during special occasions, especially during “Fiesta”,  a religious festival, or any event marked by festivities or celebration. In my home town this is one of the best dishes to serve during Fiesta.  I asked my mother to teach me how to cook this dish, so today this is my version of Beef Afritada.  Enjoy.

For Chicken Afritada Recipe, please click here!!!

 

Ingredients:

2 pounds beef chuck, cut into 1 to 1½ inch cubes

1 pc.  green bell pepper, seeded, cut into 1-inch cubes

1 pc.  red bell pepper, seeded, cut into 1-inch cubes

2 pcs. medium potatoes, peeled and quartered

1 pc. large carrot, peeled, cut into cubes

2 cups crushed tomatoes or canned tomatoes

1 pc. small onion, peeled, chopped

2 to 3 cloves garlic, peeled, minced

1 tbsp. fish sauce

2 – 3 cups water

¼ cup cooking oil

1 tsp.salt or salt to taste

½ tsp. pepper or pepper to taste

 

Directions:

Heat cooking oil in a pan over medium heat.

Sautée potatoes and carrots turning once or twice until slightly brown.

Remove the potatoes and carrots from pan and drain on paper towels and set aside.

Add bell peppers in the pan and cook for about 40 to 60 seconds, remove from pan and drain on paper towels then set aside.

Left at least 2 tbsp. of cooking oil in the pan. Add beef and sauté for about 1 to 2 mins. or until slightly brown. Add another tbsp. of oil if needed.

Add onions and garlic and cook, stir regularly, until limp. Add the beef, add the fish sauce and cook for about 2 to 3 minutes.

Add crushed tomatoes or canned tomatoes and water, and bring to a boil. Lower heat, cover, and cook for about 1½ to 2 hours or until beef is tender.

Add potatoes and carrots and continue to cook for about 10 to 15 mins. or until potatoes and carrots are tender and sauce is thickened and reduced.

Add bell peppers and cook for 1 to 2 minutes or until bell peppers are tender but crisp and season with salt and pepper to taste.

Serve hot,

 

Share and Enjoy!!!

 

Beef Afritada Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Beef Afritada Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Heat cooking oil in a pan over medium heat.
  2. Sauté potatoes and carrots turning once or twice until slightly brown.
  3. Remove the potatoes and carrots from pan and drain on paper towels and set aside.
  4. Add bell peppers in the pan and cook for about 40 to 60 seconds, remove from pan and drain on paper towels then set aside.
  5. Left at least 2 tbsp. of cooking oil in the pan. Add beef and sauté for about 1 to 2 mins. or until slightly brown. Add another tbsp. of oil if needed.
  6. Add onions and garlic and cook, stir regularly, until limp. Add the beef, add the fish sauce and cook for about 2 to 3 minutes.
  7. Add crushed tomatoes or canned tomatoes and water, and bring to a boil. Lower heat, cover, and cook for about 1½ to 2 hours or until beef is tender.
  8. Add potatoes and carrots and continue to cook for about 10 to 15 mins. or until potatoes and carrots are tender and sauce is thickened and reduced.
  9. Add bell peppers and cook for 1 to 2 minutes or until bell peppers are tender but crisp and season with salt and pepper to taste.
  10. Serve hot,
  11. Share and Enjoy!!!
Recipe Notes

You can add 2-3 bay leaves if you like the flavor.

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Homemade Dog Food Topper

Homemade Dog Food Topper

Homemade Dog Food Topper

This post contains affiliate links

Do you have a finicky dog?  Do you have to mix canned dog food or toppers with dry?  Are you tired of buying expensive toppers or cans?  If you said yes to one or all of these questions read for my homemade dog food topper recipe!

We have a 20 month old Siberian Husky named Cannoli.  For months now we’ve been trying to put some weight on her, the vet told us she’s about 8 pounds under weight.  I’ve read that putting and keeping weight on a Siberian Husky of this age can be challenging, it’s even more challenging when said pup is a picky eater.

Her regular dog food is Blue Wilderness, the vet tells me this is a great food for her.  I keep several flavors on hand to mix up the taste as she seems to get tired of having the same one for every meal.  I know she’s spoiled, but all out critters are.  Well a few months ago she basically stopped eating all her dry food, we ended up feeding the wild birds. (Cannoli lives on our covered patio).

I tried to change her feeding times thinking she just wasn’t hungry as soon as she woke up, she’s a late starter and prefers to lounge as soon as we let her out of her crate.  (Yes we crate her at night for her own safety, she gets into things and we don’t want her to eat a frog or some other dangerous thing she may find around the yard.) Well, that didn’t work and instead of gaining weight she was loosing.

I finally decided to try mixing some wet food with the dry, first trying out Blue Wilderness Toppers, little pouches of wet food you put on top of the dry food.  She liked that, but it cost almost $2 a pouch!  Since I feed her twice a day that cost $4 a day!  Ok, so mixing wet with dry worked, just had to find a cheaper alternative.

I tried cans of Blue Wilderness, there are 2 types, the pate and the grills.  The pates are ground paste of wet food, she didn’t like it.  The grills are chunks of meat and veggies in some sort of gravy, she loved them.  So the cans cost just under $4 each, and a can will last for 2 days.  I only use about a half cup per meal.  Cheaper than the Toppers, but when you add up the cost it’s about $60 a month and that’s on top of the $60+ we spent on dry food.

I still thought I could get the cost down, so I chatted with our dog trainer.  We agreed that making toppers would be just as good if not better than buying canned food.  I was hesitant to make my own food even though I know many folks do.  If you’re going to feed your pet strictly homemade food you need to get recipes that will address your pet’s nutritional needs and supplement what is missing.  Good quality dog food is nutritionally balanced for pets, homemade dog may not be and you may need to give your dog supplements.  Having said that, we agreed that toppers are just for taste and Cannoli would still get all the nutritional benefits of Blue Wilderness dry food.

I found that making the topper in my crock pot was real easy.  It’s pretty much like making stew!  I managed to cook up a pot that should last about a month for less than $15.  That’s a big savings!  Best of all Cannoli loves it!

A small caveat just in case you’re tempted to make a big pot of stew for dinner and use the leftovers as dog food toppers, don’t!  Most of us use onions, garlic, and salt to make our stews taste good, those ingredients are not good for your dog!  In fact onions and garlic are on the poisonous list!  (If you don’t use any of these ingredients in your stew, then I suppose you can give the dog left overs.)  For the most part you add no seasonings to dog food.

On the bright side, a homemade dog food topper is probably healthier than anything you buy in a can.  After all you’ll be using real meat and veggies, not by products and no additives!

I froze my dog food topper in small plastic containers, each one with enough topper to last a few days.  I defrost and store a container in the fridge as I need it.

Again, this recipe is not meant to replace store bought dog food.  It may not meet all of your dog’s nutritional needs.  It is meant to be used as a topper or wet mix in to your regular dog food to make it more appetizing for finicky pups.  If you want to replace your pet’s food with homemade dog food please talk to your vet and do your research for recipes that will meet all your pet’s nutritional needs and if needed give your pet supplemental vitamins and minerals as directed by your vet.

Here’s my recipe, hope  your pooch loves it as much as Cannoli does.

Ingredients:

*for smaller dogs cut the meat and veggies smaller

3 Pound Chuck Roast cut into small cubes

3 large Carrots sliced into rounds

3 large potatoes cut into small cubes

1/2 Pound string beans chopped into bite size pieces

2 Cups no onion no garlic broth – if using commercial broth try Fody Chicken Soup Base it has no onions or make your own from beef bones

3 cans water

3 Tbls. flour

1 Cup water

Directions:

Homemade Dog Food TopperPlace chuck roast cubes into crock pot.[spacer height=”20px” id=”2″]

 

 

 

 

 

 

Homemade Dog Food TopperAdd veggies, pour in broth and water (use the broth can to measure the water), stir.

Set the crock pot on low for 8 hours.

Half way through dissolve flour in water and stir in to stew.  Replace cover and cook until done.

Store topper in air tight freezer containers.[spacer height=”-50px” id=”7″]

 


Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Ingredients
Servings: Servings
Instructions
  1. Place chuck roast cubes into crock pot.
    Homemade Dog Food Topper
  2. Add veggies, pour in broth and water (use the broth can to measure the water), stir.
    Homemade Dog Food Topper
  3. Set the crock pot on low for 8 hours.
  4. Half way through dissolve flour in water and stir in to stew. Replace cover and cook until done.
  5. Store topper in air tight freezer containers.
    Homemade Dog Food Topper
Recipe Notes

For smaller dogs cut meat and veggies into smaller pieces.

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Yummy Torta with Sriracha Ketchup Dipping Sauce

Yummy Torta with Sriracha Ketchup Dipping Sauce

 Torta

`This time of year with the holidays looming ahead I’m always looking for recipes to make my life easier.  It’s a busy time for many of us and we still have to make time to prepare family meals on top of all the holiday preparations.  So I look for recipes that are quick and simple to make, specially those where I can make and freeze some of the ingredients ahead of time.

Recently I remembered a childhood favorite, this “Torta” my grandmother made for me when I visited her.  It’s been a very long time since I made this, I used to make an eggplant version “Torta Talong” to bring to my aunt at her nursing home, it was her favorite.  But I’m allergic to eggplants so that wasn’t an option for me.

I did make this Torta for my family the other night and they loved it!  I spruced it up by adding a Sriracha Ketchup Dipping Sauce and it was yummy.  After I made it I remembered that I had this torta recently, in Barcelona!  Over there instead of serving it as a meal they served is at the Tapas Bar, it was delicious with wine!

I made enough filling to freeze some for later use.  Just thaw it out before you add the eggs and fry.
This recipe will make 3-4  6″ tortas.

What you may ask is a “Torta”?  It’s really just an omelette, but you don’t fold it over.

Here’s my recipe, you can serve it as a meal or sliced in pie shaped wedges as an appetizer.  I hope it makes a yummy addition to your table this season.

Ingredients:

1 lb. ground beef
1 Small onion diced
1 Tbsp.. minced garlic
2 Small potatoes cooked & diced
1 Pinch each Salt & pepper to taste
4 Eggs
2 Tbsp. Cooking oil
1/2 cup ketchup
1 Tbsp. sriracha sauce (if you don’t have sriracha you can use tobasco or any other hot sauce)

Filling:

Torta
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1.  Cook potatoes in microwave cooking bag.  I use something like the one in the picture that I got from a craft fair.  You can order one from Amazon. (affiliate link)

If you don’t have a bag pierce washed potatoes with a fork on several sides, place on a microwave safe container and microwave for 9 minutes on high.

Peel and dice cooked potatoes and set aside for now.

2.  Add a little oil to your frying pan and saute onions until they start to turn translucent.

3.  Add garlic and stir until onions and garlic are mostly cooked, about 1 minute.

4.  Add ground beef and cook until done.  Stir constantly to avoid burning and break up meat as it cooks.  You want it to be crumbly.

5.  Add Potatoes and season with salt & pepper.

6.  Remove from heat and drain excess oil.  You can now freeze some of this mixture in ziplock bags for future use.

Torta

1.  Heat about 1 tsp. oil in 6″ frying pan.

2.  Place a layer of meat mixture in pan (defrost first if frozen).

3.  Beat 2 eggs and pour over meat mixture.  Spread out eggs so it covers the whole pan.

4.  Cook over medium low heat until the egg starts to dry up.

5.  Using 2 spatulas work them under the egg mixture and gently flip it over.

6.  Cook another 1-2 minutes and slide into serving dish.

 Torta


Dipping Sauce:

Combine ketchup with sriracha sauce and stir until well mixed.

Yummy Torta with Sriracha Ketchup Dipping Sauce
Print Recipe
Homemade Yummy Torta with Sriracha Ketchup Dipping Sauce
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Yummy Torta with Sriracha Ketchup Dipping Sauce
Print Recipe
Homemade Yummy Torta with Sriracha Ketchup Dipping Sauce
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
Filling
  1. Cook potatoes in microwave cooking bag. If you don't have a bag pierce washed potatoes with a fork on several sides, place on a microwave safe container and microwave for 9 minutes on high.
  2. Peel and dice cooked potatoes and set aside for now.
  3. Add a little oil to your frying pan and saute onions until they start to turn translucent.
  4. Add garlic and stir until onions and garlic are mostly cooked, about 1 minute.
  5. Add ground beef and cook until done. Stir constantly to avoid burning and break up meat as it cooks. You want it to be crumbly.
  6. Add Potatoes and season with salt & pepper.
  7. Remove from heat and drain excess oil. You can now freeze some of this mixture in ziplock bags for future use.
Torta
  1. Heat about 1 tsp. oil in 6" frying pan.
  2. Place a layer of meat mixture in pan (defrost first if frozen).
  3. Beat 2 eggs and pour over meat mixture. Spread out eggs so it covers the whole pan.
  4. Cook over medium low heat until the egg starts to dry up.
  5. Using 2 spatulas work them under the egg mixture and gently flip it over.
  6. Cook another 1-2 minutes and slide into serving dish.
Sauce
  1. Combine ketchup with sriracha sauce and stir until well mixed.
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