Prelab:
I was in the mood to cook something different, so I tried it out. But I only did half of the chicken pastel recipe because we don't use the oven. I still have zero experience on oven dishes. I used to help them (ma mere et ma soeur) when they bake cupcakes or grill the fish using the oven, but I've never done oven dishes on my own.
Date Performed: October 24, 2010
Ingredients:
600 g chicken (on the "half a kilo" range)
1/3 of a Spanish sausage (Chorizo de Bilbao), approx. 4 inches length)
5 small pieces of Vienna sausage
2 tbsps. of green peas
- (I didn't have time to measure the weight since ma tante poured it from the tablespoon)
1 dalandan
2 tbsps. soy sauce
3 hard-boiled eggs
120 g butter (approx 1/4 of a regular butter)
3 cups cold water
1 tsp cornstarch
Optional: carrots - I cut 1 small piece of carrot and added it at the same time I added the green peas.
Optional: onion - I added 1 small red onion when I fried the sliced chorizo and the vienna sausage.
Optional: salt and pepper - I didn't add this since my folks like it bland.
Preparation:
Boil the eggs in water* for 10 minutes. Peel off the eggshells. Slice the hard-boiled eggs. Set aside.
Traditional step 1: Dress and bone the chicken. (I didn't do this step)
Cut the chicken into small pieces and place these in a bowl. Using a juicer**, squeeze the dalandan and pour the juice onto the chicken. Add the soy sauce. Mix the chicken pieces together with the liquid gently with your hands for about a minute. Then, let it stand for 30 to 45 minutes.
Put in a frying pan that can handle 3 cups water. Add water (and salt and pepper). Simmer for 30-45 minutes, then remove about one and a half cup of water (or leave about one cup of the original amount of liquid). From the half cup of liquid removed, add some cornstarch and mix. Add the green peas into the liquid, then pour them together back into the pan. Simmer for another 30 minutes or until the meat is tender. (Most of the liquid should have evaporated by then. To know if the meat is tender, thrust a fork into the chicken. If the fork is easily removed, then it is probably tender.)
While waiting for the meat to be tender, fry the small and thinly sliced Vienna sausage and chorizo in a separate frying pan with melted butter. When the chicken meat is tender, pour in a little bit of the sauce (this depends as to whether you want it to have a lot of liquid or not) with the chicken and the peas into the pan where the sausage and chorizo were cooked. Cook for 2-3 minutes. Arrange the hard-boiled eggs on top of the dish and serve while hot.
In the traditional step (the last part which I didn't do), one is supposed to put them in a pastelera with the remaining sauce, arrange the eggs, peas and sausage on top and let cool. Then, cover the top with pie crust, press the edges, and bake in moderate heat (oven) until brown.
* water: Add a pinch of salt before boiling the eggs so that the eggshell can be easily removed.
**Juicer: Cut the dalandan in half. Squeeze the half by screwing downward.
Post-lab:
Everyone save ma soeur liked it. Ma soeur was complaining as usual with my dish.
There's a secret ingredient, the chorizo. We normally don't eat chorizo because it's pork. And ma mere don't buy cornstarch because of the "corn".
Ma mere never attempted to do this dish because she knows it's a difficult dish. She says it really felt special when I cooked this.
Next time, I should give mes tantes some of my dish right from the start. I totally forgot in the excitement. They're the ones who lent me the chorizo and the cornstarch.
Saturday, November 6, 2010
Friday, October 8, 2010
Experiment 18: Instant Chicken Noodle Soup
Prelab:
Ma mere's sick since Wednesday. Last night, after work, mon pere couldn't find where that Chicken Soup was, but I found it easily. Anyways, I cooked (or more like boiled) it for them. It's been a while since I did something in the kitchen. I've been busy working to support myself.
Since the label had straightforward instructions, it was fairly easy, like Chemistry.
Date Performed: October 8, 2010
Ingredients:
1 sachet of Knorr Instant Chicken Noodle Soup (serves 4)
1 L of distilled water
1 small Lettuce (.0333 kg)
2 small eggs
Preparation:
Boil 1 liter of water. Add the Instant Noodle Soup sachet and stir.
Lower the flame to medium-fire. Add the cut lettuce leaves. Add in one beaten egg (for texture). Then, add one egg on the side (do not stir). Lower the flame to low-fire.
Wait for 7 minutes to be done (from the time the sachet was added). Serve.
Post-lab:
LOL. Mon pere says that the soup tastes good. Well, of course it tastes good if you followed the label's instruction properly. Though there's no way I could perfect "5 tasas" (5 small cups), the label said 1 liter of water - which was easier. The label also says to cook it for 5 minutes, but I cooked it for 7 minutes because I had to count the cooking time for the egg. There was a 2-minute lapse between adding the sachet and adding the extra ingredients (lettuce, beaten egg, egg), that's why.
Mon pere cooked sinigang that night. I think the instant chicken noodle soup and the sinigang don't match, but then again, ours isn't a traditional family limited with dish traditions. We can eat lugaw (rice porridge) even at the afternoon or at night (even though it's considered a morning dish locally).
Ma mere's sick since Wednesday. Last night, after work, mon pere couldn't find where that Chicken Soup was, but I found it easily. Anyways, I cooked (or more like boiled) it for them. It's been a while since I did something in the kitchen. I've been busy working to support myself.
Since the label had straightforward instructions, it was fairly easy, like Chemistry.
Date Performed: October 8, 2010
Ingredients:
1 sachet of Knorr Instant Chicken Noodle Soup (serves 4)
1 L of distilled water
1 small Lettuce (.0333 kg)
2 small eggs
Preparation:
Boil 1 liter of water. Add the Instant Noodle Soup sachet and stir.
Lower the flame to medium-fire. Add the cut lettuce leaves. Add in one beaten egg (for texture). Then, add one egg on the side (do not stir). Lower the flame to low-fire.
Wait for 7 minutes to be done (from the time the sachet was added). Serve.
Post-lab:
LOL. Mon pere says that the soup tastes good. Well, of course it tastes good if you followed the label's instruction properly. Though there's no way I could perfect "5 tasas" (5 small cups), the label said 1 liter of water - which was easier. The label also says to cook it for 5 minutes, but I cooked it for 7 minutes because I had to count the cooking time for the egg. There was a 2-minute lapse between adding the sachet and adding the extra ingredients (lettuce, beaten egg, egg), that's why.
Mon pere cooked sinigang that night. I think the instant chicken noodle soup and the sinigang don't match, but then again, ours isn't a traditional family limited with dish traditions. We can eat lugaw (rice porridge) even at the afternoon or at night (even though it's considered a morning dish locally).
Friday, February 19, 2010
Revisiting Expt 11 - Traditional Chicken Stew
Prelab:
I cooked ma mere's traditional, local chicken stew today. It is said that chicken soup is good for sick people. Since mon pere is ill and ma mere has her hands full, I had to cook the requested dish.
Date Performed: Feb. 19, 2010
Ingredients:
1 whole chicken (640 g)
6 small cloves of garlic, chopped
1 slice ginger (amounts as much as the garlic), chopped thinly
1 small white onion, chopped
2 tbsps fish sauce (a.k.a. patis)
4 cups water
1 whole green papaya, chopped
1 small bundle of green chilli (a.k.a. sili) leaves (50 g)
* If you don't have green papaya (that is, the unripe papaya), you may use jute (a.k.a. saluyot) instead.
Preparation:
Sautee ginger, garlic, and onion in that order. Add the chicken. Cover. Wait for the chicken to turn light brown (approx. 10 minutes). Add 2 tbsps of fish sauce. Let it simmer for about 5 minutes. Pour 4 cups of water (because the water should cover the meat). Then, add papaya. Cover and bring to a boil (approx. 10 minutes). When it boils, reduce the flame to low heat (and wait for 10 more minutes or until the papaya is cooked - that is, you can run through a fork into it easily). Add the chilli leaves. Mix quickly and turn off the flame. Serve hot.
Post-lab:
So far, the chicken soup tastes good.
I'm famished. I think I want to eat right now. They did give me permission to do so. They won't be back until much later. Oh well.
Ma mere says that the dish would taste better with chicken liver (not the crushed version, but rather, the normal version you find in the grocery).
I cooked ma mere's traditional, local chicken stew today. It is said that chicken soup is good for sick people. Since mon pere is ill and ma mere has her hands full, I had to cook the requested dish.
Date Performed: Feb. 19, 2010
Ingredients:
1 whole chicken (640 g)
6 small cloves of garlic, chopped
1 slice ginger (amounts as much as the garlic), chopped thinly
1 small white onion, chopped
2 tbsps fish sauce (a.k.a. patis)
4 cups water
1 whole green papaya, chopped
1 small bundle of green chilli (a.k.a. sili) leaves (50 g)
* If you don't have green papaya (that is, the unripe papaya), you may use jute (a.k.a. saluyot) instead.
Preparation:
Sautee ginger, garlic, and onion in that order. Add the chicken. Cover. Wait for the chicken to turn light brown (approx. 10 minutes). Add 2 tbsps of fish sauce. Let it simmer for about 5 minutes. Pour 4 cups of water (because the water should cover the meat). Then, add papaya. Cover and bring to a boil (approx. 10 minutes). When it boils, reduce the flame to low heat (and wait for 10 more minutes or until the papaya is cooked - that is, you can run through a fork into it easily). Add the chilli leaves. Mix quickly and turn off the flame. Serve hot.
Post-lab:
So far, the chicken soup tastes good.
I'm famished. I think I want to eat right now. They did give me permission to do so. They won't be back until much later. Oh well.
Ma mere says that the dish would taste better with chicken liver (not the crushed version, but rather, the normal version you find in the grocery).
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