TBC: I <3 Chicken – Chixstek

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
This is part trois of the I ❤ Chicken Recipe series. Bistek is the filipino version of beef steak. It is thinly sliced beef marinated and cooked in soy sauce and calamansi juice. Usually caramelized onion rings are added to the dish.
For my recipe I used chicken breast instead of beef and I added cream to neutralize the saltiness of the soy sauce.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1/2 cup soy sauce
1/4 cup calamansi juice
1/4 cup all purpose cream
Other
2 cups water
1 tsp of iodized salt
1 tsp canola oil
1 medium size onion (sliced)
1 tsp ground black pepper
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.
  2. Set aside chicken.  Heat canola oil and saute onion until it caramelizes.
  3. Add chicken, soy sauce and calamansi juice. Simmer for 5 minutes
  4. Add all purpose cream and simmer for 3 minutes.  Add pepper and simmer for another 2 minutes.
  5. Serve. Perfect with bread with a side of steamed vegetables.
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TBC: I <3 Chicken – Chicken Carldeyreta

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
This is part deux of the I ❤ Chicken Recipe series. Kaldereta is a well-known Filipino dish and is of Spanish origin. Basically, it is a beef/goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. I tweaked the recipe and made a sweet and spicy version.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1 250g pack spaghetti sauce sweet style
Other
2 cups water
1 tsp of iodized salt
2 medium size potates (peeled and cut into chunks)
2 medium size carots (peeled and cut into chunks)
1 medium size green bell pepper (sliced)
2 to 3 finger/long chili (sliced)
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.  Meanwhile, prepare the pesto sauce based on the instruction at the back of the pack.
  2. Set aside chicken and save 1 cup of the water used for boiling.
  3. Boil the carrots and potatoes until slightly tender. Add chicken and tomato sauce and simmer for 5 minutes.
  4. Add sliced bell pepper and simmer for another 3 minutes.  You may add salt and pepper to suite your taste.
  5. Add the finger/long chili and simmer for another 2 minutes.
  6. Serve. Perfect with hot white rice.
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TBC: I <3 Chicken – Creamy Pesto Chicken

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
I just love chicken (breast).  Mainly because it’s lean, it’s versatile and it’s cheaper than pork and beef.  That’s why I am making the I ❤ Chicken Recipe series and this is part une.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1 pack McCormick Pesto Sauce Mix
2 to 3 tbsp of chopped cashew nuts (cut into chunks)
Other
2 cups water
1 tsp of iodized salt
1 tbsp Canola oil
1/2 cup all purpose cream
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.  Meanwhile, prepare the pesto sauce based on the instruction at the back of the pack.
  2. Set aside chicken and save 1/4 cup of the water (chicken stock) used for boiling.
  3. Heat canola oil then saute the cashew nuts until light brown.  Add the chicken, stock and pesto sauce and simmer for 3 minutes.
  4. Add all purpose cream and simmer for another 2 minutes.
  5. Serve. Perfect with whole wheat bread with a side of salad greens.
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TBC: Crispydobo

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
Adobo is the unofficial national dish of the Philippines.  The process is simple:
  1. Marinade the meat in vinegar, soy sauce, garlic and onion.
  2. Saute the meat in oil until browned.
  3. Simmer the meat in the marinade until tender.  Add pepper corn and dried laurel leaves a few minutes before turning off the heat.
Due to its simplicity, it has been subjected to “experimentation” and variations.  Some add potatoes, some add pineapple chunks, some add sugar, some add honey, some use salt instead of soy sauce, some add oyster sauce, etc.  It is not impossible that every household in the Philippines has their own version of the beloved dish.
This is my attempt to put my own spin to it, a drop of creativity to the vast sea of variety.
Ingredients:
Meat
1/2 kg Pork (Menudo cut)
Canola oil for deep frying
Marinade
2 tsp garlic powder
2 tsp ground black pepper
1 tsp iodized salt
Sauce
1/8 cup apple cider vinegar
1/4 cup soy sauce
1 tbsp stevia powder
1 tbsp corn starch
1 medium size onion (diced)
Directions:
  1. Marinade pork with garlic powder, salt and pepper for at least an hour.
  2. Heat oil then deep fry pork until crispy.  Meanwhile, in a bowl, mix the rest of the ingredients for the sauce, set aside.
  3. Once done frying, place pork over a paper towel to remove excess oil.  Saute onions until it caramelizes. Pour the sauce in the pan until it thickens.
  4. Toss in the fried pork. Coat the meat well and allow the sauce to slightly thicken some more.
  5. Serve! Perfect with steaming rice and a side of sliced tomatoes and salted egg.
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TBC: Steamed Fish w/ Ginger

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
Kung Hei Fat Choy! To welcome the year of the Wooden horse, I decided to try two Chinese recipes for my baon this week.  This is part er.
I got inspired by a recipe that I saw in taste.com.au.  It is a simple yet delectable dish. It’s so simple that I was comfortable enough to do it my way.
Here it goes, Steamed Fish w/ Ginger ala Unschooled Chef Carl
Equipment:
Rice cooker w/ steamer basket
Ingredients:
1 kg Cream Dory Fillet (cut into three-finger portions)
5cm piece ginger, thinly sliced
4 baby bok choy, quartered
4 tbsp soy sauce
1 tbsp white vinegar
1 tbsp stevia powder
1 tbsp sesame oil
4 spring onions, thinly sliced (for garnish)
Coriander (for garnish)
Directions:
  1. In a pot or a kettle boil 2 cups of water.  In the mean time, place ginger and cream dory fillet in aluminum foil.  On a separate aluminum foil, place bok choy.
  2. Transfer boiled water into the rice cooker.  Place fish fillet on steamer basket and place on top of rice cooker.  Steam for 15 minutes.  Once done, place bok choy and steam for another 5 minutes.
  3. While fish and bok choy are steaming, combine soy sauce, vinegar, stevia powder and sesame oil in a pan over medium heat until warm.
  4. Serve fish and bok choy with sauce, sprinkle spring onions and coriander
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TBC: Sweet and Sour Chicken

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
Chinese New Year is just around the corner and in the spirit of the Wooden Horse, I decided to try two more Chinese recipes for my baon this week.  This is part yi.
I saw this recipe on Simply Recipes.  My deviations were I used stevia powder instead of brown sugar and I used green pepper instead of red and yellow to add a different color to the dish.
Ingredients:
  • 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
  • 1 egg white
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2 teaspoons cornstarch
  • 1 10-ounce can pineapple chunks (reserve juice)
  • 1/4 cup juice from the canned pineapple
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2-3 tablespoons stevia powder
  • 1 tablespoon + 1 teaspoon cooking oil
  • 1 green bell pepper, cut into 1 inch chunks
  • 1 teaspoon ginger, sliced thinly
Procedure:
  1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
  2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and stevia powder.
  3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
  4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.
Taste the sauce and add more stevia powder if you’d like.  Also, if the flavors are too strong for your taste, you may add 1/8 to 1/4 cup of water.

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The Baon Chronicles: Sugar-free Lemon Chicken

Standard

/Baon/

Filipino noun
1. Provisions
2. Packed lunch or snack
I saw this recipe on Pepper.ph (http://www.pepper.ph/classic-lemon-chicken/), which is apt for the upcoming Chinese New Year.  The recipe makes use of chicken breast, which is ideal for the figure conscious and the New Year “resolutioners” (how are you guys holding up?).  But then again, it involves deep frying. Just be lenient with yourself, it’s a holiday anyway 😀
I tweaked the recipe a little and made a “less guilty” version by substituting honey and sugar with stevia powder. (Side story: Ever since my mother was diagnosed with Type 2 diabetes, I became more cautious about my sugar intake)
Ingredients for the Chicken
    • 500g chicken breast fillet, cut into chunks
    • Canola Oil for frying
Ingredients for the Marinade
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 pc egg
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
Ingredients for the Lemon Sauce
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1/4 cup Stevia powder
  • 2 thin slices of lemon (for garnish, optional)
Procedure
  1. Marinate the chicken and the other ingredients for at least 20 minutes.
  2. In a saucepan on medium heat, combine all ingredients for lemon sauce. Whisk continuously until the liquid boils.
  3. Allow to boil for 1 minute before turning off the fire. Set the sauce aside to cool.
  4. Deep fry marinated chicken pieces for 3-4 minutes or until it’s cooked thoroughly and has turned a light golden brown. Drain the chicken pieces on paper towels.
  5. In another pan, heat some of the lemon sauce on medium heat and toss in the fried chicken. Coat the meat well and allow the sauce to slightly thicken some more.
  6. Serve.  Perfect with steaming white rice.