Seafood-Chicken Somen Noodles

One of my comfort food is noodles. Homemade, restaurant served or instant noodles. I even remember my officemates gave me a bunch of Chinese instant noodles of Christmas. Since we are current at the heart of Japan town in San Francisco, I am able to access wide variety of noodles, soba, somen, ramen, rice noodles,Chinese noodles and a lot more to discover.

This recipe uses somen noodles and shrimp stock

Ingredients:

shrimp stock:

shrimp heads and skin (wash the heads gently, do not drain all the fats, they make all the flavor)
carrots (cut to pieces)
celery (cut to pieces)
onions (cut to pieces)
bay leaves
spring onions
peppercorns
salt
dried basil leaves
kombu (a type of dried kelp)
1 tease spoon of white miso paste (just to add more flavor)
peeled garlic
water

noodles:
somen

seafood:
scallops (gotten from shell)
shrimp (butterflied cut)
(may also use steamed green shells or manila clams)
garlic
salt and pepper
sliced chicken(no bones)
olive oil
mirin (sweet sake)
fish sauce

Procedure :

To make the stock:

Combine all the stock ingredient in a stock pot and simmer for 1 hr in low heat until all the flavor of shrimps are out , especially from the heads. Add water if necessary to maintain the stock level desired. Pour the stock through a strainer and set the stock aside for the recipe.

1. In a separate pot, sautee garlic in olive oil or sesame oil in high heat.
2. When garlic is about to turn brown, add chicken and
3. When chicken turned pale, add scallops, shrimp fish sauce and pepper, then add sake, continue sauteing until
shrimp turn red.
4. Add the shrimp stock and somen noodles.
5. Simmer until the noodles is done, about 4 to 5 minutes.
6. Finally tastes with salt and pepper.

Serve hot and enjoy (see picture for serving suggestion, top the noodles with shrimp,scallops,kelp and chicken)

Seafood Chicken Noodles

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Paella/Valenciana

It’s been a while since I wrote another recipe for my blog. It feels good to be back.

Remembering to cook Paella is really heart warming. This is a dish introduced to me by my family circle. In almost all special occasions, this dish is prepared in so many faces, like the black paella, all seafood, chicken and all sorts of combination.

This is considered a festive food, back in the Philippine-Spanish time, the color of this dish sets the mood of the banquet!

This is easy to cook that makes a one complete meal.

Ingredients:

Sticky rice (wash separately)
Chicken cut into strips
Port cut into strips
Shrimp peeled

Ginger cut in flat
Onions cut in strips
Garlic cut in strips
Spring Onions sliced
Tomato sliced
Olive Oil
Sesame seeds
Basil leaves (whole leaves)
Annatto seeds soaked in water for 30 mins (water same amount as the rice, 1:1 cup)
Salt
Pepper
Fish Sauce
Soy Sauce

Procedure:

1. Sautee Garlic,Onion, ginger and tomato in good amount of olive oil.
2. Add chicken, pork and shrimp.
3. Add salt, pepper, fish sauce and soy sauce.
4. Continue the sautee process until pork and chicken looked pale and shrimp turned red.
5. Add the water from annatto soak, do not include the seeds.
6. Add the sticky rice, the rice should be soaked in water. Water is 1:1 ratio with rice.
But if rice is not soaked enough, add about 1/2 cup more of water.
7. Taste the mixture’s saltiness, add fish sauce or salt if needed, then mix.
8. Flaten the mixture, so that the rice is totally soaked with liquid.
9. Cover the pan with the lid and cook in a very low fire.
10. This will cook like a regular rice.
11. When cooked, top with spring onions and basil leaves then cover the lid again.

NOTE : Annatto seeds soaked in water is a healthy way of giving yellow color on your paella, but if
you are in a hurry a little pinch of yellow food color is always available. Annatto has also good appetizing smell, that will make your paella smells more delicious.

Serve hot and enjoy!

Paella for your table

Spicy Thai Chicken in Cashew nuts

Tasted this first at Krua Thai and later at Siam, finding out later that they have the same owner. 🙂 That’s business, same taste in different packaging. I made my own for Peter’s house warming and the folks love it!
I love it too. This is spicy and sweet. If you are adventurous with spices, you will like this.

On crushed spices, I used a garlic crusher gadget that crushes garlic and others so finely.

Ingredients:

chicken strips (skin off)
cashew nuts

crushed garlic
crushed ginger
dried chili pepper
sliced onions
chopped basil
salt
pepper
spring onions
brown sugar
olive oil/sesame oil

Soy sauce
Fish sauce

Procedure:

On a separate pan, toast cashew nuts in low fire, until it turned brown but not burned, set aside.

1. Sautee Garlic and onions and ginger together in sesame oil.
2. When onions turn transparent add chicken,
dried chili pepper,basil, salt and pepper (not too much salt, fish sauce still coming).
3. Stir until chicken turn pale and little title toasty but not burned.
4. Add spring onions and continue stirring.
5. Add a little water(5 tbs), soy sauce, fish sauce and brown sugar.
6. Simmer until sauce thickens.
7. Add toasted cashew nuts and mix in.
8. Turn off fire and top with spring onions and chopped basil.
9. Serve hot with rice

Spices for Thai Chicken

Chicken Stips

Sauteed Ingredients

Thai chicken ready for Party!

Visayan Veges Chicken Soup (Re-invented Utan Bisaya)

Since I was small, we were introduced to the healthiest & simplest soup I have ever known. It’s Utan Bisaya, Laswa in Ilonggo! Anybody from the Visayan region of the Philippines know what this dish is. It is common to any Visayan table. It is a mixture of different native veges, like squash, okra, alugbate, talong and sometimes corn, when you want to make it special. It could be all veges, with shrimp, with dried anchovies, with dried fish or with small-cubed-cut pork.

Since I’ve been craving for utan bisaya, I made my own version with the available ingredients. I am glad it tasted good!

Ingredients:

Chicken cut in strips (skin off)

Fresh Corn grits from a cob
sliced Eggplant (square size)
Sliced Pechay in strips (Buk Choy)
sliced Squash (Square size)

Onions
Garlic

Procedure:

1. Put Water in deep pan for the soup.
2. Add chicken, squash and corn grits, onions, garlic and salt.
3. Simmer in low heat until all three ingredients are tender and cooked.
4. Add Eggplant and continue simmering.
5. When eggplant is almost cooked, add the stem part of the pechay.
6. After a minute add the leaves part, final taste with salt.
7. Cover the pan with the lid and turn off the fire. Leave the soup for a minute or two.
8 Then serve hot.

sliced eggplant

squash, corn and chicken simmered

Ready to eat!!!

Chicken Pechay & Corn Soup

This is another quick, easy, healthy and refreshing food!

This is one of my 20-minute food. 🙂

Ingredients:

tiny cubed-chicken (skin-off)

Thinly sliced pechay (separate the stalks and the leaves)
Corn grits from fresh cob.

chopped onions
chopped garlic
salt and pepper
chopped basil
chopped cilantro
water
olive oil.


Procedure:

1. Sautee Garlic in olive oil.
2. When brown, add onions.
3. Then add Chicken.
4. Sautee until chicken turned pale.
5. Add salt and pepper to absorb flavor on the chicken.
6. Add corn grits.
7 Add water, simmer until corn is soft and cooked.
8. Then add the stalk part of pechay. simmer until soup is boiling.
9. Add the leaves of pechay,cilantro and basil, taste and ready to serve. Leaves should not be overcooked.
10. Serve hot with rice.

Chicken Adobo (in soy sauce, vinegar and lemon)

Adobo is a popular Filipino dish, it’s base sauce is soy sauce and vinegar and spices. It could be made with chicken, pork, chicken and pork combined. It’s good with steamy rice for lunch or dinner.

Here is my way of Chicken adobo.

Ingredients:

choice cut chicken

vinegar
soy sauce
lemon

garlic
onion
chili flakes (optional when you want spicy)
salt and pepper
brown sugar
olive or sesame oil

Procedure:

1. Put all the chicken in the pan put all the ingredients.
2. Add water to simmer the chicken.

while cooking chicken adobo

3. Simmer the chicken until sauce thickens and chicken is tender.
4. Serve hot with rice.

almost ready

Mixed Veges in Peanut sauce

Jicama is the english name for “Singkamas”.

When we went to get one from the grocery, the cashier was really wondering
what kind of crop was that, we were also confused with it’s international name.

But we went out having it anyway for $0.89/pound. Too expensive for a piece,
where we can just get it at $.10/pound back in the Philippines. But surely, this will make our
menu different for a few meal.

Jicama as we will call it internationally is a good addition to fried wrapped veges (lumpia) or even the unrwapped ones (lumpia’ng hubad)

Here is my way of making mixed veges with jicama and peanut sauce.

Ingredients:
Chicken strips

Jicama thin strips
Carrot thin strips
Asparagus
Cabbage thin strips

fish sauce
chopped peanuts (if not available use peanut butter)
chopped garlic
sliced onions
sliced spring onions
salt and pepper
sesame seeds
olive oil

Procedure:
1. Sautee garlic and onions
2. Add chicken, then salt, pepper and fish sauce.
3. Add all the veges and continue stir fry.
4. Add Peanut butter and spring onions.
5. Mix all the veges and add a little water.
6. Simmer the veges a little bit until nearly cooked and the sauce thickens.
7. Taste again with salt or fish sauce.

Serve hot topped with sesame seeds.
Quick, easy and healthy meal

Mixed veges in Peanut sauce

NOTE: if you prefer this spicy, add chili flakes. if you prefer this to be all veges and no meat, replace chicken with tofu.

Chicken, corn and carrot soup

When ever I cook some chicken fillet menu, I sliced off all the meat and separate all the bones and save them for chicken soup.

Well, here’s what I’ve got from my chicken bones! This is not a stir fry soup.

Ingredients:

Chicken Bones

Corn (Use only fresh corn bits from a cob)
Carrots

Onions
Garlic
Cilantro
Basil
Onions
Spring Onions
Salt and Pepper

Procedure:
1. Put some water for the soup in the deep pan.
2. Add the chicken bones
3. Add Salt and Pepper
4. Sliced Onions, chopped basil and cilantro, half of the spring onions and Corn bits sliced from fresh corn.
5. Boil until the corn is tender.

While cooking the soup!

6. Add the carrots and continue boiling until the carrots are tender but not overcooked.

7. Finally season with salt and pepper to taste

Serve hot topped with Cilantro and spring onions. Enjoy the soup!

Chicken corn and Carrot soup!

Note: You can boil the empty cob with the chicken stock, it will make your soup more tasty. Just take it away when the soup is ready to serve.

Crackling Chicken skin (Chicharon)

This is a common delicacy when we are drinking beer or watching a movie or just hanging out. You can find this anywhere in the Philippines, even with the balut vendors.

Very easy to make, known to be unhealthy but who can resist the crispness ?!

I actually saved all the chicken skin when I cook chicken menus. Now here is the best way of cooking all of them!

Ingredients:

Chicken skin

Salt and Pepper

Procedure:

1. Cut the chicken skin into rectangular stips.
2. Marinate with salt and Pepper for one hour.
3. Drain the liquid from the Chicken skin through the strainer.
4. Prepare the deep frying pan.
5. Fill half of the pan with oil.
6. Heat the oil until really hot (smoking hot)
7. Put the chicken skin to the pan until brown (do not over crowd).
8. Put the cooked chicken skin to a strainer.
9. When the oil from the fried chicken skin is drain it will turn crispy and dry.

Crackling good!

Serve with vinegar, salt and hot chillies as dip.

Note: Be careful with oil when deep frying, it might boil too high and might overflow. Before this happens, turn off your fire and turn it back on when bubbles subside.

Spicy Chicken Gizzard Jerky (tapa)

Chicken Gizzard tapa is my new creation. Gizzard is gummy to eat most of the time. But
but when deep fried and toasted or bar-b-qued, it taste really good.

It could be exotic but I am sure you’ll like it.

Ingredients:

cleaned gizzard cut in strips

Gizzard strips

Soy sauce
Fish sauce
Salt
Pepper
Chili Powder
Brown sugar
Lemon
Garlic

Procedure:

1. Marinate the Gizzard Strips in all the spices and seasoning list. Dry it with marinate
under the sun or inside the fridge for 24 hrs to 72 hrs.

Chicken gizzard on marinate

2. Deep fry until crispy.
3. Season with Sesame seeds

Deep fried Gizzard