Sunday, September 26, 2010

Chicken Empanada

Photo Credits: Marie Woods


This is one of my favorite back in Philippines and will always be. My friend shared this recipe that she has tried and her empanada looked very delicious. So I have it here and would like to share this recipe with you guys. Hope it brings back memories because it does with me. Happy eating!
Ingredients:

Filling
1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil



Crust
3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt



Cooking Procedure

1. Cook the Filing

1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

5. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

Monday, September 20, 2010

Fall's Hottest Entertainment and TiVo Premiere

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Monday, September 13, 2010

Pineapple Fried Rice

This is Isabel's recipe. This friend of mine served this dish when we had a gathering. Everyone liked it so I asked for her own recipe. I like how it was cooked. It has a lot of flavors: nutty, sweet and tasty! I would love to try this too on my son's birthday next year.


Ingredients:

1 can pineapple chunks, drain
4 cups cooked rice, preferably at least 1 day old
4 Tbsp oil for stir-frying
2 shallots, thinly sliced
3 cloves garlic, minced
1 red or green bellpepper, thinly sliced
1/2 cup roasted unsalted cashews
1/2 cup frozen peas
1/3 cup carrots, cut into sticks
4 egg, beaten (omit if vegan)
1/4 cup currants (or raisins)
3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
2 tsp. curry powder
1 tsp. chicken powder
3 spring onions, finely sliced
1/3 cup fresh coriander
Optional: 8-12 fresh shrimp/prawns
1 cup ground pork or beef
1 cup chicken breast, thinly sliced

Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Marinade the ground meat and chicken breast with herb spices..anything you want (e.g., thyme leaves, blackpepper) and olive oil..at least 2-3 tsp, a little bit of salt.
Heat wok, cook the scrambled egg first then after finished cooking it, cut into small pcs. set aside.
Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Stir-fry the ground meat and chicken breast you marinaded til brown. Add shallots, garlic, stir-frying for one minute, or until fragrant. If using shrimp, add them now as well. Add carrots, celery, then curry powder...stir-fry for at least 5 mins.
Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the ings. and has a uniform color. Break up any lumps with your utensil or a fork. Add the frozen peas, scrambled eggs, raisins,bellpepper and chicken powder. Stir-fry to mix in. Continue stir frying until everything is integrated (1-2 more minutes). Add the pineapple chunks and cashew nuts.Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian).Sprinkle with spring onion and coriander. Serve!

Tuesday, September 7, 2010

Tinolang Manok with Malunggay (Chicken Soup)

If you know this dish, I bet you are drooling now. I really love malunggay leaves (horse raddish leaves). It is very nutritious. They say that if you are breastfeeding, eat plenty of this and your milk production will increase. The soup is so good that will make you sweaty after. This is one of the Filipino's favorite dish. So simple yet delicious and nutritious. Just boil chicken meat in water with a bundle (3-5 leaves) of lemon grass, green onions, ginger, onions and season it with salt and pepper. When it is done, the malunggay leaves are added before serving. Making sure the leaves will not be overcooked to preserve the nutrients. This is perfect with rice.