Catherine Aison's Healthier Filipino Recipes
Total Page：16
File Type：pdf, Size：1020Kb
Catherine Aison’s Healthier Filipino Recipes Chicken Adobo Makes 2 servings 1 pound boneless, skinless chicken breast 1/2 cup sliced onion 3 tablespoons white vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons honey 2 teaspoons minced garlic 2 teaspoons olive oil Saute garlic and onions in olive oil. Add chicken breast. Cook until chicken is light brown. Add the rest of the ingredients. Cover sauce pan and simmer for another 5-10 minutes or until chicken is done. Serve with rice (optional). Pancit Bijon (rice noodle) Estimated cooking and preparation time: 45 minutes 1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1 napa cabbage, sliced into strips 1 onion, peeled and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 2 carrots, sliced into strips 1/2 pound snow peas 1 package fish balls cut in half 2 tablespoons of cooking oil (canola) 1 cup diced celery 3 tablespoons soy sauce salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced Pancit bihon cooking instructions: Soak the pancit bihon noodles to soften for 10 minutes. Grease a large pan or wok with oil. Saute garlic and onions. Add fish balls. Add the chicken broth, the shredded chicken breast, and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes, or until the noodles are soft. Add salt and pepper to taste. Serve hot with sliced calamansi on the side. Cooking notes: Squeeze calamansi or lemon onto pancit bihon before serving. Catherine Aison’s Healthier Filipino Recipes Shrimp Caldereta 1 Pound shrimps (substitute for beef) shell and head removed. 2 Pcs. Large carrots quartered 1 cup green peas 2 cups spaghetti sauce (any flavor) 1 small can tomato sauce ½ package Caldera mix 2 tbsp liver spread ½ cup mild cheddar cheese 1 tsp minced garlic 1 tsp. canola oil Cooking instructions: Sautee garlic in oil, add shrimps and cook till shrimps turn pink, add spaghetti sauce, tomato sauce and carrots. Simmer constantly stirring so sauce don’t burn and stick to the pan. When the carrots are almost done, add green peas, cheddar cheese and liver spread. Stir for another minute or two or until cheese has completely melted then turn stove off. Your Shrimp Calderata is ready. You can add Calderata over steam rice or eat with bread. Sinigang na Bangus (fish soup) 1 Medium size milkfish (cleaned and cut into 4 pcs) 1 package sinigang broth (tamarind) found in Asian stores 2 pcs tomatoes 1 medium size onions 1 package spinach 1 medium size radish (white) 1 tsp cooking oil 2 pcs small jalapenos (optional). If you want slightly spicy soup add jalapenos) Cooking instructions: Sautee onions and tomatoes for about a minute, add fish and stir for about a minute or less. Add water around half liter bring to boil (add more if you want more soup). Add radish, sinigang broth and jalapenos. Bring to boil. If you want more flavor you can add fish sauce or salt to taste. Add spinach when cooking is almost done so as not to overcook it. .