FILIPINO PANCIT
I got this recipe from my mother when I moved out of the house, because I wanted to make filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites! My family absolutely loves it. Its definitely worth all the work done to make this dish.
Provided by Mebriella
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
- The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
- Drain the marinade off the chicken and discard the marinade.
- In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
- In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
- Add the carrots and stir fry for about 5 minutes.
- Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
- Add the chicken to the vegetables and continue stir frying.
- Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
- Keep cooking and mixing until the noodles are tender and cooked thoroughly.
- Serve with the green onions and/or lemon juice from the lemon slices.
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- In a saucepan add chicken and enough water to cover. Bring to a boil, remove the scum that may float on top. When broth has cleared, season with salt and pepper to taste. Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through.
- Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.
- Add onions and garlic and cook until softened. Add coconut milk and broth and bring to a gentle boil. Slowly add rice flour, whisking vigorously to prevent lumps. Cook, stirring regularly, for about 2 to 3 minutes or until smooth and resembling a thick paste.
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- Wash and dry the banana leaves. Cut them into squares about 20 cm wide. If using fresh banana leaves you may have to heat them first (direct heat) to become pliable. Set aside.
- Saute onion and garlic just until tender. Pour in coconut milk and season with salt and pepper then let it cook until it starts to boil.
- Add the rice flour and mix continuously until it thickens into a thick paste-like consistency. You may need some water if the mixture is too dry as some rice flour absorbs more liquid.
- Divide the mixture into two. Set aside the other half for now and add the peanut butter and achuete powder to the other half and mix well.
FILIPINO TAMALES - KAPAMPANGAN BOBOTU RECIPE - …
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Category Breakfast, SnackTotal Time 45 mins
From amiablefoods.com
Category Breakfast, SnackTotal Time 45 mins
- Cut banana leaves into squares approximately 8 in x 8 in. Wash and dry ten heat in an open fire to be more flexible. Set aside
- In a small bowl, Place chicken breast and add water just enough to cover the meat. Then add salt and cook until chicken is tender and cooked through. Drain and save the stock and shred the chicken using forks. Heat oil in a pan over medium heat and add achuete powder. Tip in the shredded chicken and cook for two minutes or until the meat is coated with color. Set aside.
- Toast the rice flour in a pan over low heat until light brown in color. Transfer in a bowl and set aside. Using the same pan heat oil over medium heat and mix-in achuete powder. Saute onion and garlic then pour in coconut milk. Add toasted rice flour and mix until it forms. Add chicken stock, fish sauce, ground pepper, salt.
- Heat oil in a pan and saute onion and garlic. Pour coconut oil and let simmer. Tip in rice flour and salt keep on mixing until thickens into a paste. Add more water if needed if the mixture is too dry.
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- In a saucepan over medium heat, add chicken and enough water to cover. Bring to a boil, skimming scum that may float on top. When broth has cleared, season with salt and pepper to taste.
- Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through. Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.
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- Pour coconut milk and chicken stock then bring it to a gentle boil. Add rice flour while continuously mixing to avoid limps then cook for 3 minutes or until smooth and even in texture, season with a bit of salt. It should resemble a really soft dough. Remove from wok then set aside.
- Dissolve annatto powder in a tablespoon of hot water then pour it into the 1/3 rice dough. Add the peanut butter and mix until colour is even.
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- Make the tamales: Roast both rice flours in pan over medium heat. Keep mixing so flour does not burn, just until it turns beige in color and toasty in aroma. Set aside.
- Fry peanuts in oil until golden. Process in a blender with 1 cup coconut milk until a smooth paste is achieved. Set aside.
- In a large saucepan, sauté garlic in annatto oil. Add toasted flour, peanut mixture, shrimp juice, remaining coconut milk, and chicken stock. Stir continuously. Add sugar, salt, and pepper.
- Add lye to water then pour about half into the saucepan. Continue stirring until a light and thick paste is achieved. Strain the mixture then cook over medium-low heat until it reaches a smooth, thick, pudding-like consistency. Mix the remaining mixture in the strainer with the remaining water then strain again and add to the rest.
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Main ingredients Corn ( maize) masa, banana leavesRegion or state North AmericaPlace of origin MesoamericaVariations Corunda, Guajolota, Uchepos, Zacahuil
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- Run banana leaves through stove until wilted. Set aside. Optional if frozen, once thaw, it is a bit wilted already.
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- Cook the chicken (optional). In a pot over medium heat, add chicken and pour 500ml (or just enough) water to cover the chicken. Bring it a boil, occasionally skimming the foam and scum on top. When broth has cleared, season with salt and pepper and season to your preference. Next, lower heat and cover the pot with a lid. Allow it to simmer for about 15 to 20 minutes or until chicken is cooked through. Remove the chicken from the pot and set it aside to cool, about 2 to 5 minutes. Next, shred the chicken into small pieces and set it aside.
- Heat the coconut milk. Heat 30ml oil in a pan over low heat. Add chopped onions and garlic and cook it for 2 minutes or until translucent. Pour in the coconut milk and season with salt and pepper. Allow it to simmer for 5 minutes.
- Cook the rice flour mixture. Slowly add the rice flour into the pan, whisk vigorously to ensure the mixture is lump-free. Cook for 4 to 5 minutes or until texture becomes a smooth thick paste. Divide mixture into two equal portions. Transfer one portion of the mixture onto a plate and leave the rest of the mixture in the pan. Turn off the heat. Add 30ml annatto water (by dissolving 2g annatto powder in 30ml water) and 2tsp peanut butter into the rice flour mixture in the pan and stir until evenly colored and well combined.
- Wrap Tamales. In a steamer, pour 500ml (or enough water) and bring it a boil. Place a sliced banana leaf on a flat surface and add around 2tbsps of plain rice flour mixture on the center of the leaf. Next, add 2tbsps of the (annatto) colored mixture. Flatten to form a square (of about 4" x 4"). Add shredded chicken and salted egg slices on top. Fold and secure with a cooking string and place it in the steamer. Allow it to steam for 25 to 30 minutes.
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