HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

How To Cook Chicken Paella (Paellang Manok) –This dish is another Filipino traditional dish but not originated from the Philippines. This dish has been cooked in many ways and procedures but not many main ingredients have been liked to use for this dish because it is complicated. I have posted my other Paella recipe days ago and now we are going to cook the other which is cooked with Chicken and I think most of us would prefer to cook this Chicken Paella because chicken is cheaper than the Shrimp. I have eaten many kinds of Paella and I can say that I liked all of them maybe because the chefs cooked these Paellas very good. There are numerous ingredients used in cooking this dish and that is the problem why not many of us don’t cook Paella. In my town, I can only eat this dish at the restaurant not including our home and the price is so steep so I thought I should share this recipe so that some of us can cook their own Paella without spending too much for the ingredients. Here is how to cook Chicken Paella (Paellang Manok):

HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

Ingredients

½ kilo of Chicken (cut into serving pieces)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

Oil

Fish sauce to taste

Cooking Procedure

1. In a pan, fry the chicken until cooked.
2. In another pan, heat the oil. Saute garlic, onion and ginger.
3. Add the Annatto, rice, Tocino. Stir-fry for 2 minutes.
4. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
5. Add the chicken and green peas. Simmer for 10 minutes.
6. Turn of the heat. Let rest.
7. Transfer into the platter and garnish with eggs.

HOW TO MAKE EASY SIOMAI

How To Cook Easy Siomai –Many of us are sick and tired of looking for easy Sioami recipe but most of us upset ebcause we could not find the easy but delicious one. Well, it is time for you to smile because I am about to share with you my Easy Siomai. This dish is very popular in the Philippines although it did not originate in the Philippines. Many street vendors, food carts and small food shops offer this dish. Siomai is very good as snack especially when you combine it with cold lemon soda. There are many ways how to make easy Siomai and I think it is a good thing because it only means that you can make your own version of it. Think about something you may want to add here, maybe a fish or maybe a vegetable. That way you can make your own version of it. And it’s easy, no? Okay, let us get started, prepare all the ingredients. Here is how to make easy Siomai:

HOW TO MAKE EASY SIOMAI

Ingredients

For filling

1 lb ground pork

¼ cup of turnip (thinly chopped)

¼ cup of carrots (thinly chopped)

1 cup of chopped spring onions

1 egg

2 tablespoon of olive oil

1 teaspoon of powdered pepper

50 pieces of siomai wrapper

¼ cup of Low sodium soy sauce

Hot chilli sauce

1 tablespoon of Calamansi extract (lemon will do)

For dip

3 tablespoon of red hot chilli

1 tablespoon of oil

2 cloves of garlic (minced)

Soy sauce to taste

Preparation and Procedure

1. In a bowl, combine all the filling ingredients except wrapper.
2. Scoop a spoonful of filling for every wrapper.
3. In a steamer, boil some water.
4. Arrange the wrapped siomai in the steamer and steam for 20 minutes.
5. While steaming, prepare the dip. Combine all the dip ingredients.
6. When done steaming. Put the Siomai in a platter and serve with dip in a saucer.

HOW TO COOK SINANGAG (FRIED RICE)

How To Cook Sinangag (Fried Rice) –This dish is very similar to the chao fan of the Chinese but this dish is very Filipino. I used to eat Sinanngag when I was in grade school because I love the combinations of garlic and meat. Almost everyday of my entire gradeschool days is Sinangag day. This recipe I am going to share with you is a simpe and easy sinangag. This dish is recommended because almost all the main ingredients of this dish are from last night’s left over. We don’t want to waste food so this dish is exactly what we need to get rid of food waste. Guys, if you had fish last night, it is alright because you can replace the meat with fish you had. Just fry the fish and it is okay. Be careful not to add too much salt because the soy sauce is already salty and it is also okay if you use newly cooked rice. This dish is very exciting because there are many ways how to cook it and many ingredients can be used here like ham, sausage, bologna, pork, beef or chicken. You name it. You can even replace the green peas with carrots, chayote, string beans and a lot more. So gather all the ingredients and let us get started. Here is how to cook Sinangag (Fried Rice):

HOW TO COOK SINANGAG (FRIED RICE)

Ingredients

5 cups of cooked rice (gently mashed)

½ cup of any processed meat like tocino, longganisa etc (diced)

2 tablespoon of soy sauce

Salt to taste

6 cloves of garlic (minced)

½ of cooked green peas

3 tablespoon of oil

Cooking Procedure

1. In a pan, heat oil and saute garlic.
2. Add the diced meat and stri fry for 2 minutes.
3. Add the soy sauce and stir.
4. Add the rice, green peas, salt and stir fry for 10 minutes.
5. Remove from heat and serve.

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

How To Cook Shrimp Paella (Paelyang Hipon) –Another Spanish dish that became traditional dish in the Philippines is this called Paella or Paelya in Tagalog. I have many versions of this Paella dish but this time, we are going to cook the very famous version of it, the Shrimp Paella. This dish is not recommended to those who don’t want to spend more than they ought to spend for food because we know the price of Shrimp in the market is steep. But it is worth it when you have very special visitors so I am sure this one is one of the best dishes to serve for the visitors. Most of the chefs in the country have their own way how to cook Paelyang Hipon and I am going to share with you mine. I would like to advise you to always mind the Fish sauce, stir the dish and check if the saltiness is ok or if it needs little more salt. So gather all the ingredients and let us get started. This is my way how to cook Shrimp Paella (Paelyang Hipon):

HOW TO COOK SHRIMP PAELLA (PAELYANG HIPON)

Ingredients

½ kilo of Shrimp (peeled and deveined)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

3 tablespoon of Olive oil

Fish sauce to taste

Cooking Procedure

1. In a pan, heat the oil. Saute garlic, onion and ginger.
2. Add the annatto, rice, tocino. Stir-fry for 2 minutes.
3. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
4. Add the shrimp and green peas. Simmer for 10 minutes.
5. Turn of the heat. Let rest.
6. Transfer into the platter and garnish with eggs.

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

How To Cook Chicken Pochero (Pocherong Manok) –This dish is another Filipino traditional dish. Although it did not originate in the Philippines, it became popular in the country because the Spaniards brought it the Philippines. There are many procedures and ways how to cook Pochero and I already have shared with you some of my ingredients. This time, we are going to cook it in another way by simply using the chicken as the main ingredient. I just want to share this recipe with you because not all of us prefer beef or pork so this Chicken Pochero is for those who want to try this dish using Chicken instead. This is the simple and neasy version so if you feel like you want something to add in this recipe, just add it but make sure you would not ruin the dish. Here is how to cook Chicken Pochero or Pocherong Manok:

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

Ingredients

1 kilo of Chicken (cut into serving pieces)

6 cloves of garlic (minced)

2 small size onions (chopped)

3 medium size tomatoes (chopped)

1 large size potatoes (chopped into 8 pieces

3 pieces of Plaintain Banana (cut into 3 pieces each)

1 bundle of string bean (cut into 2 inches long)

1 small cabbage (quartered)

¼ cup of fish sauce

1 tablespoon of whole peppercorn

1 bundle of pechay

2 ½ cups of water

¼ cup cooking oil

Cooking Procedure

1. In a pot, heat oil. Saute garlic, onions.
2. Add the tomatoes and Chicken. Saute until the Chicken is half cooked.
3. Add fish sauce and peppercorn.
4. Add the water. Bring to a boil and simmer for 20 minutes.
5. Add the potatoes and simmer until the potatoes are cooked.
6. Add the banana and all the vegetables. Simmer until all the vegetables are cooked.
7. Add salt or water if needed.
8. And serve.