Creamy Chicken Sopas

Creamy Chicken Sopas

One of the easiest dish to prepare at home that will surely loves by kids anytime of the day. Best of all, an opportunity for Mothers like me to encourage their kids to eat vegetables during meal time. Since vegetable ingredients were cut into small cubes, it helped me a lot to convinced my kids that vegetables are delicious, needed by our body to keep healthy.

Ingredients
3 tablespoons cooking oil
1 medium sized onion, diced
1/2 kilo boneless skinless chicken breast, cut into strips
4-6 cups chicken broth
2 cups elbow macaroni or spaghetti noodles, cut into 1 inch long
3/4 cup carrots, diced
3/4 cup potato, diced
3/4 cup cabbage; shredded
3-4 pieces Purefoods Jumbo hotdog, diced
1 piece celery stalk, chopped
1 piece knorr chicken cubes
1 big can evaporated milk
2 pieces egg, white
1-2 cup water

Preparation:

1. In a saucepan, boil chicken breast, season with a pinch of salt 
2. Reserve chicken stock. Manually remove chicken meat from the bones. Set aside. 
3. In a saucepan, heat oil in a medium heat. 
4. Saute garlic and onion until becomes transparent 
5. Add boneless chicken breasts and cook for 3 to 5 minutes. 
6. Add carrots and potatoes. Sprinkle some salt and ground black pepper and stir. 
7. Add chicken broth and bring to a boil. 
8. Add macaroni noodles. Let it simmer for 10-12 minutes until becomes "al dente" 
9. Stir occasionally then add evaporated milk, eggs and chicken cube. 
10. Add cabbage, celery, salt and pepper to taste. Add water if needed. 
11. Remove hard boiled egg to cut into small pieces 
12. Let it simmer until completely cooked. Remove from fire. 
13. Serve hot, top with hard boiled egg. 
14. Share and enjoy! 

Note:
1. You may red bell pepper, chicken liver and cheese, just like how other cooked this dish. Thank you very much.

Ginisang Monggo at Pritong Tuyo

Ginisang Monggo at Pritong Tuyo

Every time I was at home, I used to asked my family on what they want to eat during the day. When we were talking about meals yesterday, our kids suggested to cook this dish for our Sunday lunch meal.

Granting their request proves that nothing beats "lutong bahay" dishes over foods served at fine restaurants or fast food chains that are present nowadays.

It's not the cost incurred when dining out but its more of the assurance at the food served during your meal time were guaranteed fresh and clean. Most importantly, it was cooked according to your taste, flavor and other preference.

More so, it made me realized that foods doesn't need to be expensive to make it delicious. 

It's always a challenge to all Mothers to cook affordable meals to be shared for the whole family. This dish is best served with "crunchy fried dried fish".

Ingredients:

1/2 cup yellow monggo, cooked

1/4 pork liempo, cut into strips

2 tablespoon cooking oil

4 tablespoon ginger,cut into strips

2 pieces onion, chopped

2 tablespoon garlic, minced

1-2 bundles talbos ng kamote (camote stalks and leaves)

1 piece knorr beef cubes

salt and pepper to taste

Procedures:

1. Cook yellow mongo, remove skin when simmer.
2. Heat oil in a pan, fry pork liempo until golden brown. Set aside.
3. Saute' garlic, onion and ginger under transparent.
4. Add cooked mongo, then stir and let it simmer.
5. Add knorr beef cubes, pepper and salt to taste
6. Add camote stalks and leaves, stir occasionally.
7. Add fried pork liempo on top.
8. May add chicharon baboy (optional)
9. Best served with pritong tuyo.
10. Serve hot with rice

 

Creamy Pineapple Chicken with Mushroom and Cheese

Creamy Pineapple Chicken with Mushroom and Cheese

(Pininyahang Manok with Mushroom and Cheese)

I would like to share with you how I made the usual Pininyahang Manok into a creamy and cheesy delicious dish. Another experimental dish, with a big hope that my kids will like it when served during lunch time.

Today is declared Special Non-Working Holiday at Santo Tomas, Batangas in celebration of their Town Fiesta. Since I had no worked today, I had the opportunity to try another recipe to serve for my kids.  

Ingredients:

1 kilo chicken, cut into serving pieces
1 small size carrot, peeled, cut into wedges
2-3 cloves garlic chopped
1 large size onion cut into squares
2 pouch pineapple tidbits

1 big can whole mushroom, sliced
1 small can evaporated milk
1 small size red bell pepper, thinly sliced
1/2 cup grated cheddar cheese
2-3 tablespoon fish sauce
salt and pepper
cooking oil

1 tbsp butter

Procedure:

1. Season chicken with salt and pepper. 
2. Marinate for about 30 minutes.
3. In sauce pan heat cooking oil and butter.
4. Stir fry cut chicken until medium cook. Set aside.
5. Get about  2 tablespoons of oil from the oil used during frying.
6. Heat oil, saute' garlic and onion.
7. Add cooked chicken then stir.
8. Add carrots, mushroom and and bell pepper, then stir.
9. Add evaporated milk, grated cheese, pineapple tidbits and its syrup.
10. Bring to boil, let it simmer from about 5-8 minutes.
11. Add grated cheese and pinch of black pepper to taste.
12. Stir occasionally.
13. Add fish sauce to meet desired taste and flavor.
14. Continue cooking for about 1 to 2 minutes and/or until the cheese is melted and the sauce turns creamy.
15. Serve hot with rice.

During meal time, I  am so glad that my husband and kids appreciated the meal I cooked and served to them. It's always been my heart desire to cook extra special and delicious dishes every time we are together at home.

Again, thank you for viewing this recipe. I am really hoping that your family and kids will like it when you try it. God Bless us all.

Squid Calamares

Squid Calamares

One of my family's favorite dishes, longing to serve in our dining table. Preparation time may takes too long during removal of skin of squid, but truly a delicious appetizer to serve for the whole family.

Ingredients:

1 kilo medium sized Squid, remove skin then cut into rings 2 cup cooking oil 4-5 cup Japanese bread crumbs 2 egg, beaten 5 tablespoon calamansi juice  salt and pepper Procedure: Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off then slice into ½ inch rings.  Season squid with salt and pepper then add calamansi juice. Marinate for about 30-60 minutes before frying. Dip squid rings in egg whites, then dredge in Japanese bread crumbs. Heat oil in a wok, deep fry few pieces of squid rings. Fry they turn golden brown, about 2-3 minutes.  Do not overcook as this will make the squid tough Remove squid rings from the wok then drain on paper towels to remove excess oil. Can be serve with plain mayonnaise, catsup, sweet chili sauce, vinegar with soy sauce and garlic and/or other desired dipping sauce. Thank you for viewing this recipe. God Bless us all...

Buko Pandan Salad Special

I am proud to share with you this recipe made with the effort and personal touch of my eldest daughter, Sophia Camille.

Lately, I noticed how "Ate Camille" as we always called her, started to showed her interest to cooking. She used to stay beside when I am starting preparing for our meal until its done.

She used to named foods and asked me if I knew how to prepare it. Evey time I replied yes, she then immediately asked me to please teach her how to make it. She always asked me when will I start teaching her how to cook. When I asked her why she wanted to know how to cook as early as her age,she will then replied, "Mama, there were kids younger than me who joined recently ended Judy Ann's cooking show, the Junior Master Chef."  Maybe those little kids really influenced her to show up her interest into cooking as early as this time.


As starting point, last Saturday I teached her how to prepare one of her favorite dessert. From jelly preparation, cutting, blending of mixture until its completely done. I saw the excitement on her face while preparing for this foods, finding out what will be the results of her effort as well as the reactions of her tasters when served. 

It's serving time... I just noticed how she smiled and snobbed when her Papa and sister, Iya Samantha, told her, "Wow, ang galing na ni Ate Camille magluto, uy mag-a-asawa na yan, kaya nagpapaturo na kay Mama"...

Ingredients:

6-8 pieces Buko, thinly strips, drained well
1 pack flavored gulaman, prepared according to package instruction, cut into squares
1 bottle Nata de Coco, drained and set aside
1 250ml All Purpose Cream
1 300ml Condensed Milk

Preparations:

1. Blend all purpose cream and condensed milk in a bowl
2. Add gulaman cubes, nata de coco, buko meats to the cream mixture
3. Chill for 2-3 hours or overnight before serving
4. Optional: may served ala "Supreme"

Supreme Service:

1. Get 2 glass punch bowls, one must be slightly bigger that the other.
2. Put ice cubes and about 2 cups of water in a bigger bowl.
3. Put the smaller bowl on top of the bed of ice, then place desired serving size of prepared salad
4. An elegant presentation to chilled foods.

Then suddenly I realized, time really runs so fast. Our little baby now started to find and explore herself to learn new things into this magical world.  

We cannot control the movement of time. I just prayed that she remains smart and simple until she reaches all her dream in life.

Let me share with you some picture of her when she was still 2 and 5 years old. We love you very much Ate Camille...

Again, thank you very much for viewing. God bless us all.

Pinangat na Sapsap

Pinangat na Sapsap 

(Best served with "Kinayod na Manggang Hilaw")

One of my family's favorite dishes served at our dining table during meal time. A very simple recipe that I learned from my Mother as she also learned from her Mom, Nanay Vito. 

I still remembered those days how Nanay Vito cooked delicious foods for all her Apo's, made our weekend vacation happy and complete. She really made our childhood years memorable as ever.

She used to served this meal with "kinayod na manggang hilaw (grated green mango) and bagoong" as side dishes, that truly makes this dish a perfect meal for everybody.

Ingredients:

1 kilo fresh sapsap or talakitok

5 tbsp calamansi juice

1-2 tsp iodized salt

3 tbsp cooking oil

Procedures:

1. Clean fish, drain well.

2. Place fish in a casserole

3. Add salt, calamansi juice and cooking, then cover.

4. Cook over medium heat for 5-7 minutes, until done.

5. May add a little MSG, if you want to enhance the flavor.

5. Best served with "kinayod na manggang hilaw" or "ginisang bagoong balayan"

Let me share with you how to prepare the "kinayod na manggang hilaw" as side dish:

1 piece Green Mango, grated

3-4 pieces garlic, minced

1/4 cup water

1 tsp rock salt

Mixed all ingredients, then served together with prepared "Pinangat na Sapsap"

May you also enjoy this meal the way our family loves it. Thanks a lot.