cphadobo

Ingredients

3 tablespoons olive oil
1 teaspoon dried oregano
1 head garlic minced
Juice of 1 lemon
2 boneless chicken thighs (approx.400g)
Salt
Ground black pepper
Asparagus (ends removed)
Zucchini
1 lemon sliced

Directions
1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and dried oregano. Mix until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 2 hours.

• 

• 

2. Preheat the oven at 200degC.  In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.

• 

• 

3. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.

4. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15-30 minutes.

Share and Enjoy.

Quick, easy, delicious salmon dinner!

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. This miso salmon is four ingredient magic at its best. Lets start!

• 

• 

Ingredients

• 3 tablespoons miso paste
• 1 tablespoon sugar
• 2 tablespoons sake (optional)
• 2 tablespoons mirin
• Skin-on salmon fillet (400g)
• Lemon wedges

Directions

1. Mix miso paste, sake, mirin, sugar in a bowl until sugar and miso are dissolved.
2. Place fish skin side down in baking dish and pour the miso mixture over the fillet. Cover with plastic wrap and refrigerate for at least 1 hours or, better still, overnight.
3. Heat oven to 200C (broil setting). Place wire rack in rimmed baking sheet and cover with aluminium foil.
4.  Using your fingers or kitchen towel, remove miso mixture from the fillet (do not rinse or you will lose some of the flavour) and place fish skin side down on foil.
5. Broil salmon 10-15 minutes or until deeply browned, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary.
6. Transfer to platter and serve with lemon wedges.

Share and enjoy.

INGREDIENTS

6 dried shitake mushrooms

1 tbsp vegetable oil

4 slices ginger

6 garlic cloves, smashed

4 spring onions (scallions), sliced lengthways

2 star anise

1 cinnamon stick

¼ cup Chinese Shaoxing wine

¼ cup light soy sauce

2 tbsp dark soy sauce

3 tbsp sugar

4 chicken thighs (Debone)

salt

400g (14 oz) fresh Chinese egg noodles, cooked

100g (3.5 oz) Chinese broccoli (gailarn), blanched until tender

2 tsp sesame oil

4 tbsp sambal oelek* (optional)

INSTRUCTIONS

STEP 1
Soak the mushrooms in 1 cup hot water for 20 minutes or until softened. Drain and set aside. Strain and reserve the soaking liquid.

STEP 2
Heat the vegetable oil in a large saucepan over medium-high heat. Add the ginger, garlic and spring onion and stir-fry for a minute. Then add the star anise, cinnamon stick, mushrooms, mushroom soaking liquid, Shaoxing wine, light soy sauce, dark soy sauce, sugar and 3 cups of water. Bring to a simmer. Then add the chicken and simmer for another 10 minutes. Turn the heat off, cover and allow the chicken to steep in the hot liquid for 30 minutes.

STEP 3
Lift out the chicken and mushrooms and reserve for later. Taste the braising liquid and season to taste with salt. Place a quarter cup of the liquid into 4 shallow serving bowls. Add the cooked noodles and top with cooked Chinese broccoli, sliced reserved chicken and a mushroom. Drizzle each plate with a little sesame oil and spoon a little sambal on the side if using.

 

“If the Philippines had an official national dish, it would probably be a sort of stew known as adobo.” 

It’s one of those dishes that everybody has their own recipe, but the basic idea is chicken or pork cooked in vinegar and soy sauce with peppercorns and garlic…lots of garlic. It is very simple, like the best comfort food is. The smell of a pot of adobo will bring you running to the table.

INGREDIENTS

Chicken thighs debone

¾ cup vinegar

1/3 cup soy sauce

3 Tbsp brown sugar

¼ tsp ground black pepper

1 Tbsp finely grated ginger

6 garlic cloves, finely chopped

2 Tbsp vegetable oil

1 brown onion, halved and sliced

1 long red chilli, finely sliced

4 bay leaves

¼ cup sliced spring onion

salt

INSTRUCTIONS

STEP 1
Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the chicken in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes or more.
​
STEP 2
Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove chicken from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the chicken to a plate and set aside.
​
STEP 3
Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring for about 5 minutes or until the onions have coloured and are soft. Add the garlic and chilli and cook for another minute. Add the chicken pieces, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 30 minutes. Transfer chicken pieces to a large bowl or platter. Place sauce over medium-high heat and simmer for 15 minutes to thicken slightly. Pour sauce over chicken pieces and scatter over the spring onion.

 

 

Enjoy a hearty bowl of garlicky flavors from the Philippines.

Tonights dinner is a again a  Filipino dish cooked and served traditionally as main menu or viand or as an appetizer served with beer or wine during special occasion. Well the word “Salpicao” varies in usage and meaning from different region across the world, like in Portugal, Salpicao means sausage made of beef meat and in Brazil, they mean salad containing beef as part of the main ingredient. In the Philippines, when we say Salpicao, we basically mean, beef braised to attain perfect tenderness  and fried or sauteed in garlic and some seasoning. And then topped with crispy garlic to conclude the perfect dish. I will show you how I do my version and hope you try one for yourself too!

---

---

INGREDIENTS:

• Beef
• 1/4 cup of minced garlic
• 2 tbsp of olive oil
• 1/2 tsp black pepper salt
• 1/3 cup of chopped spring onions
• 1 tsp of white sugar
• 1/3 cup of soy sauce
• 2 tsp worcestershire
• 1 tsp chili flakes

---

STEPS:

1.) In a pan heat up 1 tbsp of olive oil and slowly fry half of your garlic until slightly brown. Season with salt.

2.) Season the steak with some salt and some black pepper. Let stand for 20 mins.

3.) Fry off the steak with 1 tbsp of oil. Sear on one side for 2 mins on medium high. Add in the garlic and flip over.

4.) Whisk together the sauces, soysauce, chili, worcestershire, and sugar.

5.) Add the white parts of the spring onions to your steak and stir fry for an additional 4 mins until the meat is cooked to your liking. Start seasoning with the sauce mix, tablespoon by tablespoon, depending on how salty and saucy you want the dish.

6.) Once the seasoning is already well blended, you can fry it over a hot oil until it turns golden brown. Drain and set aside. This step is already up to you if you want to fry it or just leave it as it is. You can skip the frying if you want to.

7.) Serve and topped with crispy garlic and fried rice. Enjoy!

Egg Pie is a classic Filipino dessert or snack. Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack.

With this Egg Pie recipe, I used ready-to-use tart dough I bought from Bilka (Denmark). You can see the link below.

 

Ingredients  

• 2 – 9 inch ready bake deep dish pie crust or Bilka Bilka Tærtedej
• 5 large egg
• 1 can 12 oz evaporated milk
• 1 can 14 oz condensed milk
• 1 tsp vanilla extract
• 1 tsp lemon

Instructions

1. Preheat oven to 350 degrees.
2. Place evaporated milk in a deep bowl and microwave for 1 minute. Transfer evaporated milk in a blender.
3. Add 4 whole egg and 1 egg yolk to the blender and blend for 1 minute. (Place the remaining egg white in a bowl and set aside)
4. Add condensed milk, vanilla extract, lemon juice to the blender. Blend for 1 minute.
5. Beat egg white using an electric mixer until it turns foamy.
6. Pour the milk and egg mixture slowly to the foamy egg white and fold.
7. Using a fine strainer, gently pour the mixture into the pie crust.
8. Bake for 1 hour or until fully cooked. (Insert a toothpick in the center of the pie to check if the pie is fully cooked)
9. Remove the pie from the oven and allow to cool. Best to refrigerate overnight before cutting and serving. Enjoy!

EASY. HEALTHY AND DELICIOUS

INGRIDIENTS

400 grams Chicken breast fillet ( 2 pieces)

250 grams Green beans

10 pieces Cherry tomatoes (cut in half)

140 grams Tomato Pesto ( I used Pesto Rosso Med soltørrede tomater )

PROCEDURE

1. Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes.
2. Heat a skillet over med-high heat, and add olive oil. When pan is sufficiently heated, sear chicken breasts over high heat.
3. Allow about 2 minutes (until lightly browned) before turning to other side.
4. Remove the chicken from the skillet and slice it into bite size.
5. Put the tomatoes and green beans into the skillet and stir for 4 minutes.
6. Add the bite size chicken then add the tomato pesto and stir.

SHARE AND ENJOY.