Filipino Chicken Curry

FILIPINO CHICKEN CURRY

8-10 pcs. chicken (I prefer dark meat - juicier and tastier)

1 large potato cubed or several small ones halved or quartered to bite-sized pcs

1 onion chopped

1-2 cans coconut milk (depends how much sauce you want and how creamy you like it - I used coconut cream powder)

curry powder (depends how you like your curry, I used about 6 tbsps)

1/3 head of cabbage chopped

 Saute onion in a bit of oil

 Add chicken. Pour in water, enough to cover chicken. Boil for 45 mins.

 Add coconut milk (or powder), potatoes, cabbage. Reduce heat to a simmer. Simmer for 20 minutes.

Serve with rice (or I bet you can eat this like stew with some bread too!)

Leche Flan

We hosted a potluck dinner with another couple and their baby last night. At first, I was going to try this recipe I came across two weeks ago for a tomato curry and coconut rice. But somehow, I just didn't feel like making those. I was a bit panicked, not sure what to make... then I got a craving for one of my favourite Filipino dessert - leche flan! How about for a main dish? Since Sean loves curry chicken, and I've never made the Filipino version of chicken curry for him, I decided to make that.

I had a pretty good idea on how to make these, but had to make a call to my cousin before I started cooking, just to confirm... and had to make a couple more calls while I cooked for additional guidance. =)

Below is the recipe for the dessert. The recipe for the curry will be on a separate post.

LECHE FLAN

 

 6 eggs

1 large can evaporated milk

1 can condensed milk

sugar (brown or white)

1 tsp vanilla extract

water

 

 Caramelize sugar by heating it on low in a saucepan and adding some water. Amount of sugar depends on how much caramel sauce you like. I used about 1 cup. I started with about 1/4 cup water, then added more as needed until I got the consistency I wanted - thick but fluid. Keep your eye on this as the sugar can burn easily.

In a bowl, mix eggs, evaporated milk, condensed milk and vanilla extract.

Once caramel is ready, pour to make a thin layer (or thick - it all depends on how much of this stuff you want to eat your flan with!) in the bottom of the container/s for the flan. Choose containers that would fit into whatever you use to steam.

Steam for 20 minutes and check. Check by poking a toothpick or a small knife into the flan. If it comes out clean, it's ready! If not, it needs to steam some more.

Slide a knife around the sides of the flan, place a plate face down over the container and flip upside down. Flan should slide down with the caramel sauce on top. Serve and enjoy!

OMG! It was caramel-y goodness!! Disclaimer - this is not exactly good for you with all the sugar involved... but it tastes so good! It was pretty easy to make and very few ingredients needed as well! I'm not sure why I always wait until I visit my cousin and request for him to make this in order to enjoy it! Looks like there will be more leche flan in my future! I have 2 more containers sitting in the refrigerator... sooo good with coffee! Looking forward to my afternoon coffee tomorrow, yum! =)

Going Gourmet for Maddi

When Maddi started eating solids, she was a pretty adventurous eater. She pretty much tried whatever we offered. Lately, however, she has been really picky. The last few days, she wouldn't eat anything but mandarin oranges.

So I pulled out my Williams-Sonoma baby & toddler cookbook and decided to step it up a notch in my offerings. I made cheesy pasta with broccoli & mini salmon cakes for dinner last night. This was what her plate looked like...

I was really excited to serve it, only to be rejected by tightly shut lips... which only opened for mandarin oranges. Really, kid?!

Maybe it's just a phase... because tonight, she ate one and a half of those mini salmon cakes for dinner! Yay, my efforts weren't for naught!

If you want the recipe, here it is:

MINI SALMON CAKES

by Williams-Sonoma

 

1 pc whole grain bread processed into fine crumbs in a food processor
1 small pc. boneless & skinless salmon filet finely chopped
1 egg loosely beaten
1 tbp lemon juice
1 stalk green onion finely chopped
1 tbp olive oil (or as needed) for frying
salt to taste

 

combine bread, salmon, egg, lemon juice, green onion and salt

divide into eight equal portions and fashion into small patties with your hands

heat oil over medium heat; fry one side for 3 minutes, flip and fry the other side for another 2-3 minutes or until cooked through and outside is golden brown
 

you can serve with sauce by combining plain yogurt, dijon mustard, finely chopped green onions and some lemon juice