Thursday, August 21, 2014

Potato Balls stuffed with Chicken and Cheese

I have been dying to try the stuffed recipe, so I thought I bring a little fun in my food blog. I am so excited about this concept of stuffing chicken and cheese inside a potato ball. What do you think? Have you tried it?

This is the first time I've used potato. Well, I'm addicted to fries, but mashing it from scratch and using it as the base dough is a new experiment.
So I can only hope for luck.

Potota Balls stuffed with Chicken and Cheese


3 Pieces of Potatoes
Thinly sliced chicken breast
Salt & Pepper
Cheddar Cheese
Bread crumbs

1. Boil the 3 unpeeled potatoes
2. Boil the chicken breast
3. When the potatoes are soft and cooked, mash them (add salt and pepper)
4. Slice the chicken breast thinly (like shreds)
5. Grate the cheddar cheese
6. Mold the mashed potatoes in your palms to make small balls and stuff it with 
thinly sliced chicken and grated cheese
7. Crack the egg, and separate the white from the yolk
8. Coat the potato ball with egg white to have sticky layering, 
then roll it in the bread crumbs
9. Fry these babies until golden brown

So I got lucky, when I found the Gravy!
Thank God for the Gravy! These babies tasted excellent!

Wednesday, August 6, 2014

Chicken Bringhe (Filipino Paella)

Nothing random, I thought. But when I saw this ad on TV the other night, showing how a native Kapampangan "Chicken Bringhe" is cooked, I got inspired. "Bringhe" is a sweet and salty sticky rice dish that is very close to my heart. I grew up eating it every Christmas in my Grandmother's house. It is one of her best dishes. And I am so proud to be able to cook it and share it in my blog.

It's a bit challenging to cook Bringhe, you have to have a nice strong right or left arm ready. I mean, for the stirring of the sticky rice, as it takes a great amount of strength and patience. I have to admit, it was something I didn't expect I could pull through. There was a moment of doubt in me when I couldn't figure how many minutes  the sticky rice will be cooked. It gets shaky, but when I found the patience to wait, I felt relieved.

Chicken Bringhe (Filipino Paella)

4 tablespoons sesame oil 
minced garlic 
chopped onions 
1/2 kilo chicken, chopped 
Salt and pepper to taste 
1 teaspoon turmeric powder 
3 cups glutinous rice/sticky 
4 cups coconut cream (kakang gata) 
1 medium size red bell pepper
2 heaping tablespoons raisins (optional)
2 eggs 

1. Boil the chicken in water with salt and pepper 
2. In a frying pan, heat oil and saute garlic annd onions
3. Season with salt, red bell pepper
4. Add the chicken (without the stock) 
4. Pour in chicken stock and coconut cream 
5. Add glutinous rice and continue sautéing.
6. Allow to simmer over low heat and stir continuously to thicken.
7. When rice is cooked, let pan sit over low heat for one to two minutes to 
make brown crust forms at the bottom of the pan.
9. Flip into a large serving platter.
10. Put eggs on the top before serving.

Tuesday, July 8, 2014

Smoked Fish (Tinapa) and Tomato Basil Pasta

If you haven't been in the Philippines, and probably haven't tried the famous "Tinapa", aka fish that is preserved and cooked through the process of smoking, then this recipe is your breath of fresh air. To be honest, I don't really like the idea of incorporating fish in my pasta, but when my mom brought a bulk of Tinapa from her seminar in Pangasinan, she gave me this one brilliant idea. 

I have seen and tasted pasta recipes that use sardines with tomato sauce, and oh boy, they really taste good! So when this tinapa pasta recipe was suggested, I asked myself in wonder "how can I make it taste good?" There is only one element that made this fish pasta shine like diamond, and I used it in all my recipes. If you are following my blog, you should know what I am talking about!

Smoked Fish (Tinapa) and Tomato Basil Pasta

4 small pieces Smoked fish (Tinapa)
Basil leaves
Dried Basil leaves
Green Bell pepper
Sesame Oil
250 mg angel hair pasta


1. Cook the pasta in boiling water, once cooked stir and set aside
2. Remove the scales of the tinapas, then remove the bones
3. Grind the boneless tinapas to achieve powder texture
4. Chop garlic, onions, tomatoes, bell pepper in small cubes then sautee in sesame oil
5. Add the tinapas, salt and pepper to taste.
6. Add the pasta
7. Chop the basil leaves and add them in the pasta
8. Drizzle sesame oil to bring out the tinapa flavor
9. Garnish with Basil leaves on top and some fresh tomatoes

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