Another Japanese favorite! My wife is now torn between Gyudon and this. For this dish I was able to use Powdered Dashi (Ajinomoto brand). I was able to buy it at Robinson's Supermarket. This is again based on a YouTube video, the same presenter from the Gyudon I made (cookingwithdog).
Caramelized Shallots are great! Superb as a an appetizer or a side dish but this will hardly fill a hungry belly. I really enjoyed the flavor it had so in order to make this dish filling i added some chicken fillets. The Caramelized Shallots recipe is from Ina Garten. I seasoned the chicken with salt and pepper, added the same marinade for the shallots and lightly coated it with flour, sauteed some minced shallots in oil and butter then quickly stir fried the chicken. At this time the shallots were already in the oven and i just added the chicken, gave it a toss and let it cook some more. I used twice the ingredients mentioned since i had to used on the chicken too.
This is based on a dish i saw while watching Tablescapes: Life On A Plate on the Asian Food Channel. I wasn't able to list down the ingredients and the recipe isn't at the website but i think i got the idea since i liked the outcome. :)
For the rice i added about a cup of rice, which i think is too much. Maybe half a cup will do. Cover with broth. I used a combination of chicken and ham bones for the broth. Just fill the pot as if you were cooking rice. Cover and cook till the rice is done. Always check if the rice is done and if there is enough broth. In the episode, this was finished by placing the pot in an oven and letting it cook from there. I didn't do this part but will try it someday. My rice turned out delicious, lots of flavors and goes well on its own (a bit mushy though). Next time I'll adjust the rice and broth and will probably use the oven. :)
This was supposed to be my first entry for Lasang Pinoy Sundays when it featured soup. This was actually my second soup dish that i cooked, the first one was an experiment that didn't turn out well. So, to be sure, i went with something familiar and delicious. You can hardly go wrong with this since all it requires is sauteing some garlic, ginger and onions then adding the chicken and enough water to cover the chicken. Cover the pan and peel and cut some green papayas lengthwise or slice them 2 inches in length (Seeds discarded). You can have this longer, it's just that i prefer it that way. Wash a generous bunch of chili leaves, and remove them from the stalks. About half an hour later, add the green papayas and let them cook till soft. Season this with salt and pepper or fish sauce if you like. Before serving, add the chili leaves, give it a stir and leave it for about 5 minutes. In our home, we use fish sauce with or without chili peppers or soy sauce as a dipping sauces. Good meal. Good soup.
This one dish that is quick and easy to do. There are many variations using more than just carrots and potatoes and i think they also taste good. I prefer the simple version though, just ground meat or in this case ground chicken, potatoes and carrots. The eggs i added because i think it goes well with it. Ground pork is usually used for this, but i prefer the flavor of ground chicken. All this needs is minced garlic, a chopped onion, ground meat (chicken, pork or beef), carrots and potatoes, tomato sauce and soy sauce. Saute the garlic, followed by the onions then the ground chicken, season with S&P and let it cook till no longer pink. Add about 2-3 tablespoons of soy sauce and 1 pack of tomato sauce. Add some sugar if you like it a bit sweet. Boil some eggs and serve it with the Picadillo. Goes well with rice or bread or just as is!
I have always been apprehensive about stir frying chicken without any dark sauce or tomato sauce. My few attempts in the past always ended up lacking any flavor or having a flavor i didn't like. With my previous blunders in mind, i used a fusion of ingredients to make sure i do not fall short in the flavor category. The way i usually cook, is i rarely taste what i cook till near the end, way past the point of no return, i just smell it as i cook. I know it's a bad practice which could lead to disaster, but so far any disasters have been minimal and still edible. ;)
I made this by sauteing the garlic and ginger till fragrant, then added the bell peppers and lemongrass followed by the chicken. At this point i added about 1/4 to 1/2 cup of water. Let this cook till the chicken is no longer pink. Add salt, pepper, sugar and fish sauce. Moving on, i added the celery (leaves and stalks), coriander and basil. The finger chili was added in the end just to add a little bite. Let this simmer for about 15 minutes till the flavors really blend together. If this gets dry just add a little more water, i don't like my stir fries to be dry. The verdict? It tastes like a Thai, Chinese and Filipino dish. The dish called on the memory of my taste buds. The chicken was tender and carried lots of flavor, a total turn around from my previous attempts. One thing i wanted to do was to add mushrooms, but i was disappointed with quality i had so i skipped it. There will definitely be next time for this.
This is a quick meal to do and we've been having this way back before i learned to cook. I remember my used to use chicken feet for this dish, and it was delicious. Nowadays, we've switched to using chicken wings instead. I cooked this Sunday, and the photo above was all that was left for my lunch at the office.
Here's another take on Chicken & Corn soup. Actually, this is much more than just chicken and corn. This is a complete meal as a soup. The steps to do this are basically the same as Version 2 with a few additions. With this version, i added a large tomato, 1 large carrot and a couple of stalks and leaves of celery, all chopped. While this was cooking, i had some pasta ready to be added. I cooked this twice in one day since i had to give away the 1st batch and the 2nd we had for dinner. The first batch made use of spaghetti cut into about 1 inch lengths while the other made use of pasta shells. The pasta shells looked better, but didn't get the chance to take photos of it.
I dunno if there is going to be a version 4 or maybe by that time, the name should be changed already. All i know is, this just keeps getting better. 
I guess I'm on a roll using Rosemary in my dishes lately. I really like the aroma it brings when you add it to food! Another thing that I've been using a lot of is Lemongrass, and like Rosemary imparts an aroma and flavor to liven up any dish. Chicken lollipops are readily available here in most major supermarkets, so no problem in acquiring that. 
The marinade is similar to my previous post except that i used Kecap Manis, added lots of finely minced garlic, salt, paprika, worcestershire sauce, dried rosemary and pounded lemongrass (the white inner core). 
I used the leafy part of the lemongrass and tied it around the bone of the chicken lollipops. I then coated this in egg and flour then proceeded to deep fry it. The result are fragrant and crunchy chicken lollipops!
Chicken fillets, one of the easiest thing to cook and in so many delicious ways. All this took is a marinade of soy sauce, lots of garlic, pepper, some sugar and rosemary. Two hours in the fridge is enough for this to absorb the marinade.
To do this, i just fried some minced garlic in butter, added sliced mushrooms followed by the chicken. After a while, i added about 1/2 a teaspoon of Rosemary. This was done in less then 30 minutes.
To compliment this, I made some mashed potatoes with butter, cheese, milk and corn.
