How to Cook Arroz a la Valenciana #VideoRecipes

Resource: Panlasang Pinoy

Panlasang Pinoy Arroz a la Valenciana

Ingredients:

1-1/2 cup glutinous rice (malagkit)
1-1/2 cup white rice
1-1/2 tsp. salt
5 cup coconut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/4 kg. pork, cut into serving pieces
2 tbsp. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika
6 potatoes, quartered and fried
1 small can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced
parsley

Procedures:

1) Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.

2) Fry the chicken-pork pieces in hot oil; set aside.

3)In the same fat, render off color from athlete seeds; discard seeds.

4)Saute garlic, onion, and add tomato sauce. Season with salt and pepper.

5) Add the fried meat and simmer until tender.

6) Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.

7) Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.

8) Good for 12 persons.

Chicken Cordon Bleu Pasta

How to prepare Chicken Cordon Bleu -- MAC and ME Cooking Show



Photo Source: "Chicken Cordon Bleu Pasta by swampkitty, on Flickr">





The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted or grilled chicken purchased in the meat department to speed things up.

Ingredients:

• 8 ounces uncooked medium egg noodles
• 1/4 cup all-purpose flour
• 2 cups fat-free milk, divided
• ½ cup cream cheese
• 1 tbsp unsalted butter
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) shredded cheese
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1 cup frozen peas, thawed
• 1 cup (4 ounces) diced lean deli ham
• 1/4 teaspoon black pepper

Procedures:

1) Cook noodles according to package directions, omitting salt and fat.

2) While cooking noodles, lightly spoon flour into a dry measuring cup, and level with a knife.

3) Combine flour, cream cheese, unsalted butter and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.

4) Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

5) Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

Note: Try to control the consistency of the sauce. Your choice is the most appropriate one.

Tuna Salad Wrap

Quick Tuna Salad Wrap




Photo Source: "Tuna salad (mayo) wrap by wmgregory, on Flickr">







Ingredients:

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
2 cans water-packed light tuna, drained, about 12 ounces
2 tablespoons chopped mixed olives
2 tablespoons capers
1/4 cup diced red or yellow bell peppers
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 teaspoon lemon peel
1/4 teaspoon freshly ground black pepper
4 10-inch whole-wheat tortilla
8 slices tomato
4 large lettuce leaves

Procedures:

1) In a large bowl, combine vinegar, lemon juice, water and olive oil. Add tuna, capers, olives, bell peppers, chives, parsley, lemon peel and black pepper and stir until well combined.

2) Place 1/2 cup of salad into tortilla. Add one lettuce leaf and 2 tomato slices. Roll burrito style, leaving one end open.

3) Serves 4 serving

Thai Pancakes Polamai #VideoRecipes

Thai Pancakes Polamai #VideoRecipes

These Thai pancakes are filled with an exotic array of tropical fruits. Decorate lavishly with tropical flowers or mint sprigs. Serves 4

Ingredients:

Batter:

125 g/ 4 oz/ 1 cup plain flour
Pinch of salt
1 egg
1 egg yolk
300 ml/ ½ pint/ 1 ¼ cups coconut milk
4 tsp vegetable oil, plus oil for frying

Filling:

1 banana
1 papaya
Juice of 1 lime
2 passion fruit
1 mango, peeled, stoned and sliced
4 lychees, stoned and halved
1 – 2 tbsp honey
Flowers or mint sprigs, to decorate

Procedures:

• To make the batter, sift the flour into a bowl with the salt. Make a well in the center, add the egg and egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and gradually adding the remaining coconut milk to make a smooth batter. Add the oil and mix well. Cover and chill for 30 minutes.

• To make the filling, peel and slice the banana and place in a bowl. Peel and slice the papaya, remove and discard the seeds then cut into bite-sized chunks. Add to the banana with the lime juice and mix well to coat.

• Cut the passion fruit in half and scoop out the flesh and seeds into the fruit bowl. Add the mango, lychees and honey and mix well.

• To make the pancakes, heat a little oil in a 15 cm/6 inch crepe or frying pan. Pour in just enough of the pancake batter to cover the base of the pan and tilt so that it spreads thinly and evenly. Cook until the pancake is just set and the underside is lightly browned, turn and briefly cook the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.

• To serve, place a little of the prepared fruit filling along the center of each pancake and then, using both hands, roll it into a cone shape. Lay seam-side down on warmed serving plates, allowing 2 pancakes per serving.

• Serve the stuffed pancakes at once, decorated with flowers and mint sprigs, if liked.

Traditional Pizza Dough #VideoRecipes

Traditional Pizza Dough #VideoRecipes

A traditional way of making pizza dough for a 15-inch pizza and select toppings of your choice.

Ingredients:

• 1 (1/4-ounce) envelope active dry yeast
• 2 teaspoons sugar
• 1 1/4 cups warm water (105 degrees F to 115 degrees F)
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• Cornmeal

Procedures:

1. Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.

2. In work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.

3. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, for 1 hour, or until dough is doubled in bulk.

4. Preheat oven to 450 degrees F.

5. Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.

6. Spray a 15-inch pizza stone or 15-inch pizza tray lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork. Or, put in a pizza tray and put inside the oven (if you’re not using stone.)

7. Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.

8. Serves 1 (15-inch) pizza.