Showing posts with label Filipino Dishes. Show all posts
Showing posts with label Filipino Dishes. Show all posts

Air Fryer Crispy Pata

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 Air Fryer Crispy Pata

Yung nakapag-air fryer na lahat kmi na lng ang hindi. We are so late to this Air Fryer craze but who cares right?! Hahaha! Still, I'm glad we got one now. 

Air Fryer Crispy Pata Recipe

I got our 5.5 L Nutricook Air Fryer 2 from Mumzworld. You can use my discount code MyYellowBells10 for a 10% discount on your purchases. They have everything there. Have you visited Mumzworld website?

Nutricook Air Fryer 2

It was the first time we used the Nutricook Air Fryer 2 to cook Crispy Pata and it was a success. It has crispy skin and moist and flavorful meat inside. When I started using this air fryer, I immediately notice the difference in the taste of food. Everything cooked in it tasted so good. The flavor of the food is retained not to mention the easy clean-up process after cooking.

Moving on to the Crispy Pata recipe. 

- Boil the pork hock in water enough to cover the meat. Add 1 red onion sliced unpeeled, 1 whole head of garlic sliced in the middle unpeeled, peppercorns, bay leaves, and1 tsp of salt, and simmer for 1 hour to 1 hour and a half.

- Once the pork hock is tender, remove it from the pot, let it drain and cool down, poke the skin with a fork, rub it with enough salt (enough to draw out moisture from the pork hock skin) and refrigerate (do not freeze) overnight uncovered.

When you're ready to cook it the next day...

-Preheat Nutricook Air Fryer (there's a preheat setting there)

-Take out the pork hock from the fridge and let it sit on the counter for at least half an hour to get it to room temperature.

-Wipe excess salt and moisture before placing it in the air fryer. 

-Set the air fryer to 180 degrees for 25 minutes two times, and turn the pork hock in between

-Air Fry one more time at 200 degrees for 20 minutes.

Serve with your favorite sawsawan.

Air Fryer Crispy Pata
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Sinampalukang Isda (Tilapia/Sea Bream) Pang-alis Umay!

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 After Christmas and New Year holidays, do you feel you've had enough of the leftovers? I feel the same way. I needed something to break away from it. The first craving I had was a very Pinoy fish dish. 

Sinampalukang isda. Some would think of it as sinigang but it is not sinigang.

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Chicken Caldareta fit for a Prince

Prince wouldn't eat the viand I cooked for lunch last Friday and insist on having the viand his auntie cooked.

"I don't like that, its dry, I want their food because it has sauce in it!" he exclaimed with a very grumpy look on his face

"It's not our food and we have to eat what's on our table," I said

There was a knock on the door and when I opened it, my cousin's wife brought him some of their viands.

To make the long story short I ended up cooking the same for dinner because he wants it so much he wanted it more. In fairness to myself, this is also by far the tastiest Chicken Caldereta I have ever cooked that even a picky eater will not say no to this one.

1. Start by chopping the whole chicken into serving pieces (I will have to show you a tutorial on how to chop your bird in another post if you prefer choice cuts, it is available in supermarkets as well)
2. Marinate the chicken pieces in the juice of 1 lemon, 1/3 cup soy sauce, 2 tbsp of vinegar, 1/2 tsp of salt and some freshly cracked black pepper and set aside. (the vinegar will help preserve your Caldereta, it will keep it last long without refrigerating, its something I learned from my dad.
3. Start preparing your vegetables, you will use 1 large potato cut in large cubes, 2 carrots sliced, 1 green/red capsicum sliced, 3 tomatoes chopped, 1 onion chopped, 3 cloves garlic chopped or minced just like so in the photo below

4. You will also need 2 tbsp of liver spread, 2 tbsp of cream cheese and 1 can or packet of tomato sauce
5. In a caldera/cauldron/pot, add two tbsp of oil, saute garlic and onion until fragrant.
6. Add chicken pieces leaving the marinade, allow the chicken to brown a little
7. Add the marinade, tomatoes and tomato sauce and 1 cup of water, cover and let simmer for 5 minutes
8. Add liver spread and cream cheese, mix until incorporated
9. Add potatoes and carrots, mix, cover and simmer until potatoes are done

10. For this recipe, I used 1/2 tsp chili flakes and it gives just the right heat on the dish, this is Prince dish so I did not make it too spicy otherwise he would not eat it but if it's mine, I make it really hot because I like it like that. So what I am saying is you can decide how much chili you want to add.
11. Lastly add the green bell pepper last so it won't get soggy. Simmer for another 5 minutes and it is ready to serve.

If you feel that after the potatoes get cooked and the sauce gets too thick, add some water and let it simmer for a while again. You can also add fish sauce if it is a little bland because you see I did not add salt because the chicken already was marinated in dark soy and salt so just adjust the saltiness to your liking.

This is best serve with steaming rice, enjoy eating and YES my little Prince did enjoy eating. Happy mommy :)

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Max's Restaurant Sharjah

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Max's is a family business dating back to 1945.After almost 70 years, from a single restaurant it now boast more than a hundred branches all over the Philippines and still expanding. Expansion reached the UAE with two branches, one in Karama and Sharjah City Center.

We entered the restaurant already starving; it was I guess after 10 pm, we had a very late dinner last night. We went grocery shopping first before deciding where to eat. 

You know you really cannot confuse a good Filipino restaurant because it gives you the feeling of nostalgia, it is something that you know by your heart and it always makes you feel home. Max's was like a time machine and it transports us to home. This was the first time we are dining in here after it opened its branches in the UAE. 

The restaurant is no longer crowded like the earlier time when we pass by it, did I say we are eating xx minutes past ten? So we were ushered to our table, there were only few tables occupied by diners so we almost have the whole restaurant to ourselves.

The menu consists of all time favorites from kare-kare to pancit to sago't gulaman for drinks. My sister-in-law attest by the taste of the crab fried rice so we were enticed to order three plates not knowing that one plate is good for two to share and it is so good that we finished it all up.

We also had fiesta plate for ate and Max's tapa for Mica. The only disappointing piece on my sister's plate was the lumpiang sariwa because it looks so good, big, and fresh on the photo but it lacks this quality once served, it looks more like unfried spring roll to me.

While Mica was without complain about her food. It came as a surprise to her to have two yolks in an egg but by the looks of it, I think these are two eggs cooked together actually.

This is the fried chicken that built the house, must be millions of these. It's a sin not to have it if you're at Max's Restaurant,  :p it has a secret recipe that's been concocted by Nanay Ruby (pictured above.), evidently we are sold. As always this chicken is crunchy on the outside and soft and juicy on the inside like the way we want our fried chicken. It comes with some sticks of fried sweet potatoes on the side.

And what's a fried chicken without ketchup? They are selling these ketchup bottles for AED 5

We washed down our sumptuous dinner with iced tea and sago't gulaman

All meals should have sweet endings and a dessert plate sampler was a beauty but before I could even snap a photo of it, my kids were already digging in so yeah just to give you a view I nabbed a picture from a fella who have a very good review of Max's too.

That concludes our dinner and we left the restaurant happy and sated but we didn't leave without taking a picture with the ever hot papa endorser of Max's - Coco Martin un oh!!!!

And the kids with the chic! :)

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Green Salad with Fuji Apples and Oven-Grilled Pork Belly with Pinakurat

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Dinners are special for my family; it's the only meal of the day we get to share food at the dinner table except for weekends and holidays of course. Last night was no exception. After my husband pick me up from work until we reached home, we couldn't decide what to eat for dinner. It depends on what's the fastest dish I can whip up in the kitchen. Pork barbecue was his answer and mine was some greens and apple salad.

Some of the ingredients are not available at home so we pass by the grocers. Some fruit, sack of rice and veggies are already in our cart and we are almost done shopping when we saw the shelf of sukang pinakurat.  The main ingredient of this Filipino dipping sauce was coconut sap or tuba and birds eye chilies or labuyo. I heard from friends that it's perfect for grilled dishes so we gave it a try.  It did not disappoint even if its smell is too strong for me. It does compliment the oven grilled pork belly though-sarap ng anghang di nangangagat.

For the oven grilled pork belly, I mixed 1 sachet of marinade mix to 1/2 kilo of meat and then oven grill it until it's well done. Very simple and quick but on other days when I have plenty of time, I create my own marinade mix from natural ingredients- mahirap yung laging instant di ba. For the salad, I had some romaine lettuce washed and roughly chopped, 1 medium size tomato cubed, a cucumber cubed and 1 Fuji apple cored, peeled and cubed, cut into bite size. For the salad dressing, I used the juice of 1 lemon and olive oil, salt, and pepper to taste. I pour the dressing just before serving the salad, this prevents the veggies from becoming limp-I like my greens crisp. Over dinner, we get to talk about what happened during the day at work and at school. Nothing beats family bonding like this.
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