Posts Tagged "Rice"

Paella

Paella

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

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Bringhe (Chicken with Coconut, Turmeric and Sticky Rice)

The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts. This recipe will serve 6 to 8 persons. Ingredients: 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions 1 cup sticky rice – wash and drain 1 cup jasmine rice – wash and drain 2 tablespoons cooking oil 2 teaspoons crushed garlic 1 onion chopped coarsely 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric 2 cups coconut milk 1 cup water 1 bay leaf 2 small chilies (birds eye) – cut horizontally into two and seed 1 teaspoon freshly grated black pepper 3 tablespoons fish sauce salt to taste Garnish: 6 to 8 pieces small longaniza – fry in oil till cooked and use to top 1 capsicum (red or green) – roasted and sliced into strips – thick julienne 1 hard boiled egg – sliced into 8 wedges   Procedure: Preheat oven to 180°C. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent. Add chicken and fry for 2 minutes. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking. Cover the casserole and place in oven for 30 minutes. Remove from oven and fluff rice mixture. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve. Note: I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the...

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