Chicken Curry

Our household isn't much of a curry fan.  In fact, I don't think we've ever had curry dishes at home. I wanted to change that, and introduce something new to the pallate. Again, here is a simple recipe made from scratch, put together and influenced by my mother's traditional Filipino dishes (i.e. aroz caldo, laing, ginataan, etc.).

Ingredients:
- 1 lb. chicken breast/thigh (skinless/chopped into small quarters)
- 1 1/2 cups white/golden potatoes (chopped coarsely) 
- 1 cup carrots (chopped coarsely) 
- 1 whole onion (chopped coarsely) 
- 1/2 cup tomatoes (chopped coarsely) 
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- chilli peppers (according to preference)
- 3 cups coconut milk ( appx. 2 cans)
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 1/2 tbsp yellow curry powder
- 1/cup cornstarch (diluted in water) 
-2 tbsp cooking oil

tomatoes, onions, garlic, ginger/white potatoes/carrots/chili peppers

curry powder/chicken broth/coconut milk/fish sauce

Prep:

* Cut chicken into small quarters.  Boneless may also be used.  I like to use chicken with bone for more flavor

* Heat oil in cooking pan and sautee garlic, onions, ginger and tomatoes.  Once tomatoes are broken down, add chicken into sautee and stir until chicken is seared.
* Add chicken broth and let simmer for 7 minutes in med-low heat.  Add coconut milk and fish sauce and continue to simmer for 10 mins.

*Add curry powder and stir while it continues to stir.  Chop chilli peppers into half and add to the pot.  Add potatoes and carrots.  Add cornstarch mix and sti. Let pot simmer for 10-15 mins until chicken is tender and vegetables are cooked.

Serve over rice...tahdahhh!

Ukoy

It surprises me how few Filipinos know about this food!  I first had these 10 years ago when my mom's co-worker brought a tray to my high school graduation party.  Besides it's funny name, I remember how delicious they were! Then, 7 years ago, I randomly created my own recipe by happenstance--making do with these simple ingredients I found in our fridge.  Here is my easy-to-make, uncomplicated version:

Ingredients: (Warning: this recipe usually makes for a huge batch!!! Hehehe) 

- 2 lbs. immitation crab meat/crab sticks (the stringier they are, the easier they are to chop up)

- 1 lb. small, peeled and cooked shrimp (I usually use the frozen ones that come in a bag)
- 2 cups kabocha squash (kalabasa), peeled and cut into strips

- 2 cups carrots peeled and cut into tiny strips

- 3 cups green onions (chopped)

- 5-6 eggs (beaten)

- 2 1/2 cups cornstarch

- 4 cups of canola oil (for deep fry)

-Salt and Pepper (to taste)

Preparation:

*Thaw crabmeat and shrimp.  Strain to rid of excess fluid and mositure.  Chop crab meat into small strips.

 * Chop vegtables into small bits:  slice carrots and squash into small, strips.  Mix veggies with crab and shrimp mix.  Season veggie and seafood mix with salt and pepper to desired taste.

* Beat eggs and mix thoroughly with seasoned vegetables and seafood.  Once mixed, slowly add cornstarch into mixture until entire mixture has pasty consistency.  The entire mixture should not be runny.  If runny, continue to add cornstarch until tacky.

* Preheat oil in a shallow frying pan.

*In a shallow, deep fry, spoon mixture into the pre-heated oil and fry until golden brown.  Turn and repeat for the other side.

* Let cool on a tray of paper towels to absorb excess oil.  Serve with ketchup or vinegar/garlic dip.

ENJOY!!!!!

Quiche Florentine & Ham N Cheddar Quiche

Great appetizer, snack or a breakfast dish to serve!  It can be made both with or without a crust.  But I personally like it with a crust for a balanced taste.  Here is my easy, "from scratch" recipe:

(Crust recipe makes for 48 mini crusts/ Filling recipe each good for 24 pcs)

CRUST:  (I like to use a cream-cheese base tart crust) 

 -6 oz of cream cheese, softened

-1 cup of butter (approximately 2 sticks), softened or room temp.

- 2 cups of all purpose flour

* Mix fllour, cream cheese and butter into a food processor.  This will "cut" flour into the two wet ingredients.  "Cutting" the flour requires the three ingredients to be mixed till they form a crumbly, clay-like consistency.  If not a food processor, this  may be done with a fork.

*When clay-like consistency is attained, knead the dough until smooth.

* Make small balls from dough and drop into a mini muffin baking pan.  Non-stick baking pans are best to use, otherwise grease baking pan.

*Press ball of dough down to cover base of baking pan; spread and distribute dough against the shape of the slot.

FILLINGS: 

Florentine   (Florentine recipes usually require two main ingredients: Spinach and cheese.  For this particular recipe I chose to use Swiss for a more pungent taste to compliment the spinach)

-1.5 cups spinach (chopped in small pieces)

-3/4 cup mushroom (diced)

-1/4 cup of onions. diced

-1 tsp. garlic, minced

(l-r) Spinach-mushroom mix/onion & garlic

-1 cup shredded cheddar mix (white and mild) or Mexican cheese mix (cheddar, asiago, & monterey jack)

-1/2 cup shredded Swiss cheese

-1 tbsp. olive oil

- Salt & Pepper

-4 eggs

-1/2 cup heavy cream or half and half (heavy cream usually works best)

• Egg & Cream base: *With an electric mixer, beat eggs and heavy cream together. (Repeat for Ham and Cheddar)  Set aside.

* Mix spinach and diced mushroom.

* Heat oil.  Sautee onions and garlic.  Add spinach and mushroom mix.  Stir until spinach wilts and mushroom is cooked.

*Strain sauteed spinach mix to rid of excess fluid.  (Excess fluid will make the quiche soggy).  Let it cool for 10 mins (adding it immediately to the egg/cream mixture and cheese will cook the egg and melt the cheese).

*Add spinach mixture and cheeses into egg and cream mixture to make Florentine filling.  Spoon filling into pan with crust.

Quiche florentine before baking

Ham & Cheddar Filling:

-4 eggs

-1/2 cup heavy cream

-2 cups of Kraft Three Cheddar Mix (white, sharp and mild)

-1 cup smoked ham, diced in small pieces

-1/2 cup red bell pepper, diced in small pieces

-Salt & Pepper to taste

ham & cheddar quiche before baking

*Bake at 350 degrees farenheit for 13-15 mins until cheese puffs and golden brown. 

*Let stand to cool for 10 minutes and loosen edges of quiche with knife. Remove from baking pan & serve.