Roasted boneless chicken with paella stuffing

Roasted boneless chicken with paella stuffing

A. Salandanan (original recipe)

Ingredients

1  whole chicken deboned... pwede din maski not deboned

1 ilocos longanisa... could be lucban or any chorizo or sausage of choice

1 1/2 cup of cooked rice

Oyster sauce approximately 2 tbsp 

Soy sauce 2 tbsp

Half cup water

half tbsp sesame oil

1 sachet clara ole paella mix

half tbsp garlic powder

Procedure:l

Debone Chicken 

Combine oyster sauce, water, sesame oil, garlic powder and soy sauce place in a container rub half of the preparation on deboned chicken set aside remaining sauce

on a bowl place  2 tbsp of the sauce combine it with rice mix rice with calra ole paella mix... cut longanisa into small pieces and mix with rice

stuff the rice into chicken.... if deboned stitch the cavity filled with rice make sure that the rice will not fall off.

Roast/ Broil or oven bake the entire chicken at approximately 250 C for about 35 to 40 mins occasionally  basting the chicken with the remaining sauce. serve and enjoy XD

Calamari with black rice (Alden version)

Calamari with black rice (Alden version)

Ingredients

2 ½ cups water

1 cup black rice

2 tablespoons unsalted butter

Salt and freshly ground pepper

calamari rings (desired quantity)

1/4 tbsp basil

1/2 tbsp crab fat

1/2 Tbsp barrio fiesta bagoong

½ cup tomato sauce

Directions

1. Cook the rice set aside (black rice ratio 1 cup rice v.s 2 1/2 cups H20)

2. In a pan melt 2 tbsp of unsalted butter add bacon (optional)

3. Add basil

4. Add crab fat

5. add bagoong

6. and then the calamari rings (wait for calamari rings to be cooked.. if all white na add tomato sauce and stir.

7. add cooked rice mix together and enjoy :D

Beef Shish kebab

Beef Shish kebab recipe

Original recipe by: Alden Salandanan

Ingredients

1 kilo beef sirloin (cubed.. or any skewer friendly cut)

2 cups light soy sauce_ 1:1 proportion of water to conventional soy sauce

1 tbsp muscovado sugar

1/2 tsp cumin powder

onion leeks just a few strands about 4 thin strands diced

4 large tomatoes

4 large white onions

1-2 tsp meat tenderizer

Procedure:

Rub meat tenderizer on the sirloin.... make sure it is distributed evenly and wait for 15 to 20 mins

prepare a marinating bowl combine 2 cups soy sauce (or kikkoman green) with muscuvado sugar and cumin powder and onion leeks make sure sugar is dissolved and marinade is mixed evenly.

Marinate the sirloin on the bowl.... (minimum time 15 mins max is 40 mins)*

slice onion and tomatoes into cubes or preferred shapes for skewering

dip your bamboo skewers in water at least 15 minutes prior to skewering the beef onions and tomatoes.

skewer the beef onion and tomatoes... do not throw away the marinade solution just add 1/2 cup of light soy sauce and 1 tbsp sugar (this will be used for brushing while kebabs are on grill)

Grill the skewers until preferred cooking state... some prefer it medium rare but make sure it is well done....(parasitology 101 XD) to avoid juice from seeping out and over cooking use a brush to cover the kebabs constantly this also ensures a glazed pro looking kebab XD ( i prefer to marinade the skewered kebabs if they're becoming too dry i dunno it's just me XD)....... take off the grill serve and enjoy XD

suggestion = i suggest these to be served with lettuce leaves... its fun to wrap these kebab pieces and eat it Indian style... kinda a greek india fusion thingie. I also suggest nachos with sultan's eggplant (see past document recipe's) dipping as appetizer

* Marinating time is not that long when i barbecue this coz the marinade brush is the key to spicin' this up

Crispy Dinuguan

Crispy Dinuguan Recipe- Alden Salandanan

Crispy Dinuguan Recipe

Ingredients

• 1/4 kg pork, cut into cubes
• 1/4 cup vinegar
• 2 pcs long green pepper
• 1 ginger piece a pinch size will do
• 1 medium sized onion, chopped finely
• 1 tbsp garlic, minced
• 1 tbsp cooking oil
• 1 1/2 cup water
• 2-3 cups pork blood
• 1 bag of choice chicharon..... bagnet or whatever crispy pork you want... chicharon bulaklak and crispy innards would be really nice to add
• 1 large pack of Sinigang mix classic.... just use 3/4 of the total contents

Cooking Procedure

1. Sauté the garlic and onion and ginger a pan
2. Add the pork and sauté for about 5 mins
3. Add 2 tbsp of seasoning or patis
4. Simmer until desired meat tenderness approximately 20 mins
5. Add the pork blood and mix well. Let this simmer for 10 minutes
6. Add the vinegar. Simmer for 15 minutes.
7. Serve hot add chicharon or choice crispy innards at this point
8. Enjoy your meal!

Dakmoraejumeoni twigim, Popcorn chicken gizzards

Dakmoraejumeoni twigim, Popcorn chicken gizzards

 source: Maangchi.com.

Ingredients:

Chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour, baking soda

Directions:

For 2 -3 servingsCooking time:  30 minutes

Prepare 250 grams (½ pound) of chicken gizzards

1. Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive.
2. Wash and drain in a colander.

Make batter:

1. Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts salt, 1 large egg, and a pinch of baking soda in a bowl.Tip: The batter will seem a little dry, but when it’s mixed with the wet gizzards and olives it will become perfectly crispyFry:

1. Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
2. Put the gizzards and olives into the batter and mix well with a spoon.
3. Heat the vegetable oil (about 3 cups) to 350 degrees F.*tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it’s the right temperature to start frying.
4. Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil.
5. Deep fry over medium high heat about for 10 minutes until golden brown and crispy.

Make dipping sauce:

1. Grind 1 tbs roasted sesame seeds and put into a bowl.
2. Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon, 1 ts soy sauce, and ½ ts-1 ts honey to your taste.
3. Mix it well.

Burger Patties

Guest Recipe by: Anne Lauren B. Salandanan


The wifey "Anne" whipped up a batch...
My younger brother replied that it 's Better than "Brothers Burgers" XD

1 kl ground beef (sirloin)

1 tbsp worcestershire sauce

2 tbsp oyster sauce

1 tsp salt

1 tsp pepper

1 tbsp brown sugar

2 tbsp paprika

1 tbsp cumin

1 egg

2 medium white onions, finely chopped

spring onions, chopped

mix all ingredients. form into balls them steam for about 3-5 minutes.

BBQ sauce

1/4 cup water

1/8 cup brown sugar

1/8 cup soysauce

1 tsp ground pepper

1/2 cup tomato catsup

2 tbsp garlic powder

2 tbsp white vinegar

simmer until thick

put steamed patties over hot grilled.baste with BBQ sauce. ENJOY :D

* you can adjust all the measurements. you can add chili or cayenne powder

 for healthier patties (esp for kids) you can put minced carrots, celery or spinach :)

New Year with new ideas :D

     Though 2011 was a grill and roast filled year, there were still some cooking elements that i did not cover and mastered yet...... I'm not saying that last year was a total waste but I am just even more enthusiastic to explore new concepts and methods aside from my favorite charcoal hardcore glazed dishes. 

2011 was a blast because this is the year where i honed my skills on some cocktails and mixed drinks... this is the year that i have developed the real essence of cooking a beer can chicken, this is the year where i can light up charcoal without losing my patience XD, I perfected my pizza dough, I cooked hiroshima style okonomiyaki and this is the year where i learned that my love for cooking will really never die.

Uhhhm so far I have discovered great eats this year and the top grossing simple eats goes to... Tuding's of Course, Namnama Ilocos bagnet and empanadang iloco, Budbod meals by "Pinatos" San Pedro... For the semi high ended ones we have Kikufuji japanese restaurant for their superior serving of sea urchin and wide range of unagi sushi and sashimi.... the rotating sushi bar "sakae" @  MOA..... coz they got PWNED XD and another imporatant find is STAVROS their meals are epic the flavors are all superb in blending try the gyro its really really gooooood :D. Not all eats were successful I've tried COW___NGA pizza they screwed up serving time totalled the pizza and dropped it in the floor and they literally will feed you to the mosquitoes, their Nachos took 20 minutes in preparation.... sheesh. Another one Epic Failure is FU__YA japanese restaurant because of their constantly burnt okonomiyaki.and nearly styrofoamy like sashimi : P.

Of course the most memorable eating experiences that occurred to us was the family bonding, the hubby and wifey kitchen cook offs and the plum li'l kid and voracious youngster who served as both fans and critics on every recipe or dish that we create

Well Imma gonna say goodbye to 2011 and I am hoping that I could make my ultimate dish this 2012.....  but variety is great so I'll be starting with the conventionally odd grills or anything that may inspire me.... cheers and have a pleasant year ahead.... Kepp cookin' grillin' or eatin' Flame on!