Pocherong Manok

Puchero or Pochero is a delicious Filipino stew made from chicken, pork, beef even fish. Here is our version at home of chicken pochero.

Ingredients:
1 small chicken (cut into serving parts)
2 pieces chorizo bilbao
1 1/2 cup water
1 tsp salt
4 cloves garlic (minced)
2 tbps oil
4 pcs saba banana
3 pcs boiled potatoes (quartered)
2 pcs boiled sweet potatoes (quartered)
1 small can chickpeas
1 small cabbage
1 small bundle of cahuio beans(optional)
1 small pouch tomato sauce
patis or salt
pepper

Procedures:
Fry chicken pieces in oil until lightly brown. Set aside.
Boil chicken and chorizo in salted water. Simmer until all meat is tender.
Take out all the meat, set aside, keep stock.
In a casserole, saute garlic, onion, then pour in the stock. Add tomato sauce.
Bring to a boil. Add all meat, banana, potatoes, sweet potatoes, baguio beans and chickpeas. Simmer. Add in the cabbage.
Season with salt and pepper.

Yang Chow Fried Rice

This is my version of the popular Yang Chow fried rice. Small peeled shrimps and bellpeppers can be added to make it more special.

Ingredients:
1 tbsp butter
1 large egg, scrambled, fried and sliced into small pieces
1 small white onion, chopped
1 small green bellpepper, chopped (optional)
3 cups cooked rice
1 pc chorizo de bilbao, cut into small cubes
1/2 cup cooked green peas

oyster sauce

soy sauce

salt and pepper

Procedures:

Melt butter in pan. Saute onions and chorizo until onions are translucent.

Combine eggs, peas and rice. Stir in soy sauce, oyster sauce, salt and pepper until you are contented with the taste. Heat until warm.

Potato Salad

Ingredients:
10 medium potatoes or 3 packs of baby potatoes
1 small onion, finely chopped
1/2 cup celery, chopped
1 tsp salt
6 hard-boiled, diced
2 eggs, beaten
1/2 cup white sugar
1 tsp cornstarch
salt to taste
1/2 cup vinegar

1 tbsp mustard (optional)
1 can evaporated milk
1/4 cup butter
1 cup mayonnaise

Procedure:
Place the potatoes in a large pot filled with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain. Cool, peel and dice for medium size/cut in half for baby potatoes. Transfer to a large bowl
Toss with the onion, celery, salt, and eggs.
Whisk 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar and milk. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill at least overnight before serving.

Cuchinta

Cuchinta as how aunthentic Caviteñeans call it or kutsinta is a steamed steamed cake made out of rice flour, sugar and water usually paired with pancit and lugaw just like puto.



Ingredients:
1-1/2 cups water
3/4 cup brown sugar
1 tsp lye solution
1 cup rice flour


Procedure:
Combine water, sugar and lye and water.
Bring to a boil and cool.
Add to rice flour and mix until smooth.
Pour into cuchinta molds and steam for 10 to 15 minutes until firm.

CHEFS ON PARADE 2011

EVENT: CHEFS ON PARADE

LOCATION : SMX in Mall of Asia
DATE: February 2011

Here are some photos of the recently concluded event that for all culinary professionals, students and enthusiasts in the Philippines.

A chocolate work of art I saw in one of the booth is so marvelous.


One of those decorative sugar art entry that stand out for me. Whoever did this definitely had talent.


I was disappointed with the wedding fondant cake entries. No single entry for me is exceptional. Ito lang ang medyo matino. (Parang gusto kong sumali haha)


After a boom in nursing course everyone seems to be taking up culinary just because it's "uso" but seeing the entries on several contest held simultaneously on this event I can say only very few has the real culinary talent to excel in the field.

Picadillo

This traditional Caviteñean dish made of ground beef has so many versions. This version I am featuring first is made of sayote.

Ingredients:
2 tablespoons oil
3 cloves garlic, minced
1 small onion, chopped
1 small tomato, chopped
1/4 kg minced beef
2 cups beef stock or water
2 medium sayote, peeled and diced
soy sauce or patis to taste
salt and pepper to taste

Procedure:

Heat oil in a casserole or large saucepan and saute onion and tomatoes, 1 to 2 minutes.
Add garlic and saute until fragrant, about 1 minute.
Stir in minced beef and cook until brown.
Pour in stock or water and bring to the boil then simmer over medium heat.
Add diced sayote and simmer until tender.
Season with soy sauce or patis, salt and pepper.

Pichi-Pichi

Pichi-pichi is a Filipino dessert traditionally made of coconut and cassava. The recipe I am sharing today is made of glutinous rice.





Ingredients:
1 1/2 cup coconut cream
glutinous rice
1 cup sugar
pandan leaves
grated coconut





Procedure:
Cook glutinous rice in water with pandan leaves just like you do with plain steamed rice. Bring coconut cream and sugar in a sauce pan into a boil. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick. Allow to cool, then form into balls and roll in grated coconut.