Monday, March 18, 2013

Pad Thai Goong (Shrimp Pad Thai)

1/3 cup cooking oil
2 eggs
7 ounces pad Thai noodles, soaked in cold water for about 30 minutes
3/4 cup pad Thai sauce (or mix 1/4 cup fish sauce, 1/4 cup tamarind concentrate, and 1/4 cup palm sugar)
5 garlic cloves, minced
1/3 cup chopped preserved sweet radish (optional)
1/2 cup dried tiny shrimps (optional)
1/2 block firm tofu, cubed
12 medium fresh shrimps, deveined
8 stalks chives, cut into 1 1/4"
2 cups bean sprouts
1/2 cup dry roasted peanuts, coarsely ground
1/4 cup cut cilantro


Heat a 14" wide pan over high and put half of the oil. Fry the eggs quickly and set aside on one side of the pan.

Drain the noodles and add to the pan, then pour the sauce on top. Stir and mix them around quickly to cook.  Set on one side of the pan with the eggs.

Add the remaining oil and brown the garlic, then the shallot, dried shrimps, and the pickled radish, and cook for about 2 minutes. 
Add the tofu and shrimps. Cook until shrimps are no longer pink. Then, mix everything together. Put in the chives and bean sprouts and combine everything together. 

Transfer to a serving plate and garnish with chopped peanuts and cilantro on top.  

*Serve with extra chives, bean sprouts, red chili flakes, and cut fresh limes on the side.

*Serves 6 to 8

Sunday, March 17, 2013

Dinuguan (Filipino Pig's Blood Stew)

This is the healthy version of my Dinuguan.  Less fat and no Pig's cheeks or pig entrails.  Just plain pork meat with less fats.


2 cups or tubs of  fresh pig's blood  
2 pounds pork butt or shoulder, diced 3/4"
1 pound pig's ears, boiled tender, diced 3/4"
7 cloves garlic, crushed
1 small yellow onion, sliced
1 1/2 teaspoons black peppercorns, crushed
1 cup coconut or white vinegar
1 tablespoon salt
1 tablespoon fish sauce
3 tablespoons cooking oil
1 teaspoon ground oregano or whole oregano
3 laurel leaves
5 Jalapeno peppers

In a big bowl, mix the diced pork butt or shoulder, freshly pounded black peppercorns, vinegar, and salt.  Marinate for 30 minutes.

In a large wok, brown the marinated pork with cooking oil on high heat for 10 minutes or until pork is cooked and tender.

Add the oregano and bay leaves, then pour the pig's blood and do not stir.  Wait until it starts boiling before  stirring.  Cook for 1o minutes on medium heat.  Lower heat and simmer for 5 minutes.

* Serve hot with a Filipino steamed rice cake called Puto or with plain steamed rice.

Thursday, March 14, 2013

Hainanese Chicken Rice

3 pounds chicken, whole
3 thumbs ginger, thinly sliced 1/8"
1 clove garlic, smashed
6 stalks of green onion, cut into 2 "
3 cups long grain rice
3 cups chicken stock
5 slices ginger
3 cloves garlic, smashed

Clean the chicken by rubbing with a generous amount of salt inside and out. Rinse. Repeat the process if chicken is still gunky. Pat dry with paper towels. 

Season chicken with salt inside and out. Fill the cavity with the sliced ginger, garlic, and green onions. Put the chicken breast in a pot, add 8 to 10 cups water covering the whole chicken 1/2". Bring to a rapid boil over high heat then reduce heat to medium to medium-low heat and simmer for one hour. Turn heat off and leave it for 30 minutes without taking the lid off. Remove chicken from stock and Reserve the stock to cook the rice.

To cook Rice
Wash rice three times and let drain on a colander. Cook in a pot or a rice cooker with 3 cups of chicken stock. Put the ginger, garlic on top. Bring to a boil then simmer over medium to medium-low heat for 30 minutes or more.

Dipping Sauces
Chicken Soy Sauce 
Combine 5 tablespoons light soy sauce, 3 tablespoons chicken stock, 1 1/2 tablespoons brown sugar, 1 tablespoon garlic oil or 2 cloves of minced garlic and 1 tablespoon peanut oil.

Ginger/Garlic Sauce 

Grate 3 thumbs ginger and 8 garlic cloves. You can use a food processor or a mortar and pestle for this procedure. Add 1 teaspoon salt, 2 tablespoons chicken broth, 2 tablespoons peanut oil, and 1 teaspoon sesame oil.  Heat in a saucepan until the oil bubbles.

Chili Sauce

8 to 10 fresh bird's eye chilies, 3 sliced ginger, 4 garlic cloves, 1/4 teaspoon salt, 1 tablespoon lime juice, 2 tablespoon chicken stock. Puree the chilies, ginger, garlic, and salt  in a small food processor or pound in a mortar and pestle. Add the lime juice and chicken stock and combine well to make sauce.

*Serve with the rice and sauces on the side, sliced cucumber, and garnish with cilantro on top.

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