Chicken Tinola Recipe

Oh, Tinola. It's that heart-warming dish that I took for granted each time Mom made it for us. Believe you me, it is damn hard to get right! I was happy with how my first stab at it turned out, but I was left yearning for a richer and more gingery-flavoured sabow. Next time, I'll use a whole palm of ginger root.



Ingredients

1/2 a palm of ginger root
1 small onion
2 cloves of garlic
2 chicken thighs
4 chicken drumettes
2 cups chicken broth
2 tbsp. fish sauce
4 pieces of chayote
1 bag of fresh spinach

Instructions

Peel and slice the ginger into thin slivers. Peel and dice up the garlic cloves and the onion. Sautée the ginger, garlic and onions in a little bit of oil. Prepare the chicken broth (with bouillon cubes, for example) and add the broth to the sautéed ginger, garlic and onions. Put the pieces of chicken into the broth and boil until tender (about 10-15 mins).

Meanwhile, peel and slice the chayote into medium-sized chunks. Since the chayote cooks quickly, add it to the pot when the chicken is almost done cooking. Once the chayote is tender and cooked, add the spinach to the pot and turn off the stove (it'll soften quickly and cook in less than 2 mins). Then, do it up authentic Filipino-styles and eat your Tinola with white rice! Or be like us and enjoy as a soup.

Champorado ― Breakfast of Champions

How could I have let 8 years fly by without having eaten Champorado all that time?! I swear, the last time I remember eating it was when I went camping with Erika America's familia back when we were 17! I must say, though, that I can't really remember Moms making it that often for us when we were kids. Anyhoo, I prepared my sugarless version for brekky just yesterday using this recipe as a guide. Unlike Jun, however, I added 1/8 cup cocoa, used less dark chocolate and refrained from adding sugar as I already mentioned. Just to my liking, oh jaaa! EZ to make and great with a dollop of soya yogurt!

[Pt. II] Homemade Dinners: Filipino Food

Told you I'd be back with some more of that home-cooked good stuff! And this time, with a vengeance! Cooking filipino food at home has become a sort of therapy for me. I never expect the dishes to taste exactly like mom's, but I secretly hope while cooking that the dish'll at least come close! So far, I've been able to find all the necessary ingredients for the dishes I've made. Some things, however, are ridiculously expensive (e.g. 3,60 Euro for 200 grams of Chinese string beans — that is $4.50 CAD).



Ahhhhhhhh Sinigang. You have the pork lovers and the shrimp lovers, but when I first attempted it, I went with pork. Sadly, (probably due to boiling it for either too long or at too high a temperature) the pork turned out a tad too tough. Furthermore, I had issues recreating the lovely sour tamarind broth Sinigang is known for. Not even Mama Sita could help me out on that one. At least André had the chance to try taro for the first time! But ya, if I attempt this dish again, it'll have to be with shrimp.



I don't know why I didn't cook this dish earlier! It's called Ginataan Sitaw at Kalabasa, which means String Beans & Squash in a Coconut Sauce. I loved everything about how the dish turned out except for the sauce. For me, the sauce was a bit too watery (perhaps it was the recipe I used). As well, it could've had more flavour. Mind you, I did decide against using bagoong (shrimp paste) because I'm scared of the salty stuff! But as a whole, I just love all the different textures going on here: soft (baby food-like) squash, juicy shrimp and beans cooked to al dente all bathing in a creamy coconut sauce.

1st Filipino Dinner Party

Even though Filipino cuisine isn't my absolute favourite (I'm a huge fan of Middle Eastern cuisine and Indian cuisine), right now I'm on this madd flip food tip, aspiring to make all the childhood dishes I grew up with. What can I say? I miss the taste of "home," and making these dishes makes me feel closer to the loved ones who live over 6000 kms away. The process of teaching oneself how to cook: priceless.



Menu | 1st Filipino Dinner Party | 25th August 2012

—Grilled Eggplant & Mango Salad
—Pancit (Filipino Noodle Dish)
—Turon (Banana Lumpia)

We had also served many Filipino snacks and drinks: Puto, Dried Mango Slices, Banana Chips, Sky Flakes, Mango Juice & Calamansi Juice. It was pretty kool because most of our guests hadn't really tried Filipino cuisine before. There really isn't anything more interesting than the sharing of cultures.



It was definitely an evening to remember. I think our Turon turned out amazing, as the plantain was super-ripe. Plus, that combination of something soft and sweet fried in something crispy is always $%*#ing bomb! The eggplant/mango salad took me forever to prepare but I was happily surprised that its sweet/sour taste appealed to our guests! And lastly, I gotta admit our Pancit turned out a bit dry... but now I know what I need to do properly for next time :) Soo... next up: Canadian Dinner Party?!!!

Mom's Chicken Adobo Recipe

Making adobo was easier than I thought! The second time around turned out very similar to the first time, even though this time around, the major difference was that I marinated the chicken for a few hours. As well, this time I added potatoes. Interested in taking a stab at it? Here's the ingredient list:

3 chicken thighs
3 chicken drumsticks
1/2 cup white vinegar
1/2 cup dark soy sauce
3 dried bay leaves
2 garlic cloves, minced
1 medium onion, chopped
1 tbsp black peppercorns
salt + freshly ground pepper
5 medium potatoes, chopped



Directions

1. Fry the potatoes in 1 tbsp oil for 5 mins. Set aside.
2. Combine all the other ingredients in a large pot or pan.
3. Let the ingredients marinate for up to 24 hours in the fridge.
4. When ready to cook, add the slightly-fried potatoes to the pan.
5. Bring the pan to a boil, then after a few minutes, lower heat.
6. Cover and let simmer for 30-40 minutes, stirring occasionally.
7. When the chicken is tender, remove the pan from heat.
8. Serve with steamed rice and diced tomatoes.



This is not really a "traditional" Filipino Adobo recipe. Instead, it is my Mom's recipe, which just so happens to include potatoes. Having said that, feel free to alter the recipe to your liking, omitting or including ingredients as you please. Another tip: I recommend marinating the chicken in its sour/salty bath overnight. Though Mom doesn't think this is necessary, I think it increases the flavour factor by leaps and bounds. If you choose to do this, however, then prepare the potatoes the next day as well.



What I love is that Adobo is so simple to make, and it takes so little prep time! You just gotta throw ingredients into a pot or pan and voila! Hm. It's funny... Filipino food has never been my favourite food of all time, but living abroad has made me miss it more and more. I guess because the very sight of it conjures up memories of home and familia. But on another note: Here's Giada Di Laurentiis's version of Adobo. She definitely wants to battle it out with me. I like her lime idea but sugar?!?!?*! C'mon naow!

Homemade Dinners: Filipino Food

I'll give you €5 if you guess these three Filipino dishes correctly! Hehe. Ah gosh, I really wish I cooked more Filipino food at home. To be honest, since I've been living in Germany, I've been more interested in cooking traditional German dishes! Anyhoo, Moms helped me out by relaying her secret recipes to me via Skype/phone, and here are the results of my attempts to make the dishes I grew up with...



Did you guess all the dishes correctly? Starting from the photo at the top, so far I've attempted to make Adobo, Beef Torta and Pancit Palabok... and not one of them turned out even slightly similar to Mom's original dishes. Scheiße ey. My (brightass orange) Palabok sauce was too salty, my Torta was too starchy (I used too much annatto seed powder) and our Adobo was still tender/juicy but just not sour enough. At this point I'm scared to death of even attempting to make Sinigang, but oh, how I crave it!

Filipinos in Braunschweig?!

Marshall McLuhan once said, "Canada is the only country in the world that knows how to live without an identity." Only within the last 1.5 years of living abroad have I come to thoroughly understand this. As a foreigner here, I'm constantly asked "Where are you from?" I always proudly respond, Canada!" If I receive a bewildered facial expression, I further explain, "My parents are from the Philippines." Ohhh.

Back when I was living in Toronto, whenever someone asked me "Where are you from?" I'd respond, "I'm Filipino." Strange, eh? Such is the common case for being born and raised in an immigrant country. Nowadays, I identify myself as a Canadian who was raised in/amongst the Filipino culture. And I gotta admit, I miss it. I miss mom's pancit palabok, pandisal from Baker's Best... even all the loud famjams. So imagine my state of shock after finding out that Filipinos exist here in Braun-town. Hallo Deutsch-Philippinischer Kulturkreis, guess who wants to become your newest member?

Happy Mother's Day, Mama!

Today is Mother's Day and unfortunately, I'm unable to give my mama a great big hug... which sucks. As such, I'm sending a MAHAL KITA to my mama from across the Atlantic. Originally written to me from another loved one (you know who you are - tee hee), the message is now being passed on. Love ya, momskis! Can't wait 'til you, dad and Ates (hopefully) come visit us later this year. Make it happen!

Foods in Toronto that I will miss :(

It's not like I'm leaving forever. But since I knew I'd be gone for a bit, I made sure to indulge in some of my favourite Tdot foods these past two months. I've condensed the endless list below...



—Chef's Special Pad Thai from Khao San Road
—Korean Tofu Soup from Owl of Minerva
—Curry Chicken Patty from Randy's Take-out
—Montreal-style Bagels from Bagel House
—Sparky Gianduja Truffle from SOMA
—Pork Empanada from Baker's Best Bakery
—Walnut/Red Bean Cakes from Hodo Kwaja
—Green Olive Bread from St. Phillips Bakery
—Fat-noodled Pancit made by Mama Pascual :)

Homemade Coconut Milk Ice Pops

The best homemade coconut milk ice pops can be found at Rapid Creek Market only 15 minutes away from Darwin in The Territory. I was in town just last Sunday, and as I strolled the aisles of the market, picking and prodding at different types of Asian veg, a little sign caught my eye. In scraggly writing, the sign announced, "coconut milk ice pops, only oneeee dolla." I nearly squealed in excitement. Nothing's as cheap as $1 in Oz, nothin! Calmly, I asked Mr. Man in a Striped Shirt if I could please try one. He smiled, lifted the lid of this huge cooler thingy, slid a translucently white-ish ice pop out of its socket and handed it to a very happy Shelley.

Boy, was this ice pop ever refreshing! Not too creamy and not too sweet, I was actually pleasantly surprised. In fact, the ice pop was like a frozen state of 50% coconut water and 50% coconut milk. Yum, trust! I loved how it was al dente-ish, too. I mean I know this term's used to describe pasta but don't you love when ice pops are sorta firm to the bite? It's hard to explain. But anyhoo... directly across the little booth that sells these fantabo cocomilk ice pops, there's this "SARI-SARI" store where one can buy Sky Flakes and hopia and Mama Sita ulam powders! Hoorah for feeling closer to home when encountering Filipino-ness in Oz!

[Top 3] Healthy Hostel Meals

It is now Day 40 of Shelley in Oz. Too too toooooo many times, I have seen backpackers resort to eating that gawd-aweful nutrient-lacking, dried noodle-y shyte for dinner. I understand that when one's tired and hungry after a long day's work, one may not feel like cooking... and that's why the following 3 dishes make me proud of the people who made 'em. By far, they're the healthiest hostel meals I've seen come outta our cramped kitchen at Bev & Mick's Backpackers (the koolest hostel EVER, might I add). It's hella NOT impossible to eat healthy as a backpacker on a budget. Trust.

―1―
Lisa's Andijviestammpot [Dutch Endive Potato Mash]

Waa waa waa backpackers are always complaning about how expensive vegetables are. In actuality, they ain't thaaaat expensive. All Lisa bought were a couple potatoes, the cheapest bacon and cheese she could find at Coles, a bunch of endive and voila! For under $10 she prepared a meal for 6 people! First, boil some potatoes & mash 'em. Then, chop up some endive & cook until tender in a little oil over the stove. Add some chopped bacon into the pan with the endive and let it cook. Mix the endive & bacon with the mashed potatoes. Mix it well, dammit! Chop up chunks of cheese (feta, cheddar, goat, you name it!) and scatter atop the Andijviestammpot. Bon appetito!

―2―
The Boys Make Schnitzel + Steamed Veg + Boiled Potatoes, gasP!

The trick is to hit up the Queen Victoria Market around closing time... which is easy for me 'cuz I live 5 minutes away from it, muahahaha! But seriously now, around closing time, the prices of produce, meat, seafood & so forth get slashed!!! So the boys bought cheapass schnitzel this night, apparently. All they had to do was pan-fry 'em up. Easy as p-i-e, I tells ya! I rarely everrrrr see guys at my hostel cookin' up a storm in our hole-in-the-wall-y kitchen. The mere sight of guys cooking fresh vegetables is too rare to be true! Thus, I felt absolutely COMPELLED to snap photos of this once in a lifetime sighting. Hey dried noodles enthusiasts, it's time to get on board, k???!

―3―
Shelley's Pancit [Filipino Noodles]

All I gotta say is...... THANKS MOMMY! You are my #1 inspiration always!!! Yup, I got a hankering for Mom's infamous Pancit after not being home now for... hmmm... almost 2 months-ish? And so I made din-din for the kiddies one day! The veggies weren't expensive, but the shrimps kinda were! $3.20 for a small pack of frozen ones. Wompskis. The secret ingredient in this dish? Oyster sauce, baby! Can't live without it! Perfect for any stirfry, and that's what's up! I used dried "Philippine-Style" Canton Noodles in this dish, but next time, I know to purchase Hokkien Noodles (the fat & yellow juicy ones) from any Asian grocery story (of which there is one at every corner here in downtown Melbourne). Love you Momskis ♥♥♥

1♥TO REPPIN'................

[Woop-de-wooh! Proud to be Filipino-Canadian!]

...shoutouts to 1♥TO...

[shnacks] pandesal + portobello + provolone

This was but one of the many snacks I had today. Sick of eating my pandesal (a sweet, airy bread eaten by many Filipinos) with butter or cream cheese all the darn time, suddenly, I was inspired. Here's what happened:

—One pandesal was toasted in the mini-oven until browned and crispy.
—Thick slices of portobello mushrooms were sautéed in a wad of butter.
—The pandesal was taken out of the toaster and sliced open.
—A slice of Santa Lucia sweet provolone was placed inside the pandesal.
—Portobello slices were slipped inside the sandwich and the concoction was pressed down.
—All 3 ingredients squished together and the cheese softened, melting all oo-ily and goo-ily.
—Gobbling gobbled gone.

Three seconds after biting into this sandwich-y conction, I started to enjoy it. Something about the juicy, aldente portobello mushrooms sandwiched between warm, sweet pandesal and sweet provolone made me happy about life. Please note: any kind of bread would suffice for this snack idea, but if you haven't tried pandesal, now's the time folks! The airiest and most authentic-tasting pandesal in the GTA can be found at Baker's Best Bakery.

Team Manila Lifestyle

It's about time Filipinos started representing! Team Manila Lifestyle is a clothing and accessories brand that celebrates the urban culture of Manila. I'd rock these t-shirts and these coin purses, would you? (Yes, they're coin purses. No, they're not skirts. Haha.) The typography on these products isn't particularly arresting, it's true, but what the hey — they make me smile. (I'm not keen on the use of Helvetica.) See the girl eating fishballs on a skewer? Yeah, I wish that was me. She actually kinda looks like me. It's the hair.

Team Manila Studio

Team Manila Lifestyle is rooted in Team Manila Studio, which is essentially a multi-disciplinary graphic design studio. Bigups to Team Manila Studio for designing Ang Pambansang's uber cute website! In the design of Ang Pambansang's website, Team Manila's illustrative style is spirited and whimsical — a colourful and accurate pictorial representation of the diverse Philippine Islands. Tuna!!! Tunaaaaa!!!

Lumpia: The Mac Diddy of All Comfort Foods

You say spring rolls, I say lumpia. Poh-tay-toe, poh-tah-toe. In Filipino, lumpia translates as "spring roll." Mom's version of Lumpiang Prito, "fried spring roll," is the BOMB DIGGITY DAWG! Filipinos love dipping these fried little crunchy suckers into vinegar and eating them with white rice. I usually ditch the rice and gobble-mangia on these lumpia fresh from frying pan, still standing up in front of the stove. cRuNcHhhhhhHH cRRUUNNCH CRuNNNCH crunch.crun.cru.cr.c. WATCH OUT, T.O. STREET FOOD SCENE!!!!!!!!!!!!!!!!!!!!!!!!

            Mom's Lumpiang Prito

• Moms prepares the lumpia filling by choppin' up small pieces of green beans
  and sliverin' up small pieces of carrots. Add bean sprouts if you like.
• Moms sautees the green beans and carrots with small, whole shrimps. 
• When the veggies and shrimps are cooked, she spoons this lumpia filling
  onto thin sheets of rice paper, around 3-4 tbsps per sheet. These spring roll rice
  paper sheets can be bought at Chinese grocery stores like T & T Supermarket.
• FUN PART = Fold each rice paper like a present, tucking the edges in first.
  Each lumpia roll should now resemble a phat, yummy, irregular cigar.
• Moms pours a generous amount of canola oil in her frying pan. With the stove
  on medium heat, she carefully places no more than 4 lumpias into the pan.
  SSSSSSSSSSSSSIIIIIIIIIIZZZZZZZZZLLLLLLLLLLLLLLLEEEE
• Fry, oh glorious lumpia, fry. Turn each lumpia over and over again until evenly
  browned on all sides. Want 'em crispier? Fry 'em for longer. Then enjoy enjoy :)