chicken kabab koobideh

The inspiration to make this at home started after our memorable dinner experience at Persepolis, a Greek and Persian restaurant we recently tried in Savannah, where we had a taste of Persian cuisine for the first time. 

Kabab Koobideh is a uniquely flavored Iranian grilled chicken, beef or lamb cooked with traditional Middle Eastern spices. I love how grilling the meat intensifies the flavor of the spices. I also like the idea of using ground meat as it allows the spices to get distributed better and evenly into the mixture. I had to think of other ways to shape the meat without the traditional wide metal skewers. On the flat side of a small wood chopping board, I formed the mixture into narrow logs using a spatula. Then I carefully transferred them to the grill pan and flattened them (as pictured below). The ground chicken meat cooked fast and retained it's nice shape.

Shown above, (1) I used my favorite stove top grill pan to cook the chicken kebab koobideh (2) ready for plating (3) a pinch of saffron soaked for a few minutes in hot water is all that's needed to flavor and give the rice an intense yellow color (4) combination of exotic spices.

It was only upon learning more about this recipe that I was introduced to advieh. It's an aromatic Persian spice mix that's a blend of cumin, cardamom, coriander and rose petals to name a few. The exotic world of spices is amazing. We always appreciate trying new flavors like this.

kebab koobideh served on a bed of saffron rice sprinkled with toasted pistachios

Food discovery has always been a part of our itinerary when we travel. We have fun seeking interesting restaurants offering local and international cuisine. Thanks to informative apps and popular websites, looking for restaurants is now faster, easier and more interesting. Ideas that I get from our occasional food trips and dining experiences often inspire me to cook at home.

For the recipe...

baked chicken fajita

One of our dinner mainstays is fajitas. Whether it's made with beef or chicken, it's one of those quick no-fuss home cooked favorites. This was the first time I tried to bake fajitas and it proved to be even less work. I just marinated about 1 lb of chicken breast strips (chicken tenderloins may also be used) with a combination of minced garlic, cumin, chili powder, lime juice and 1 teaspoon salt for about an hour. Store-bought taco seasoning may also be used.

Slice up some red onion, red and green bell peppers into strips. Toss the vegetables with the marinated chicken strips. Bake at 375F for 45 minutes or until chicken is fully cooked. The vegetables retained their nice colors after baking. Garnish with sliced green onions.

The baked chicken fajita as shown above served with corn tortillas, avodacos, sliced japapenos, chopped fresh cilantro and more sliced green onions. Any dinner time can be turned into a Mexican fiesta with this meal :-)

chicken pastel

This Filipino version of chicken pot pie is usually served during the holiday season or other special occasions. It's traditionally oven-baked in a rectangular dish with a pie crust topping. I thought about making it simpler for weekday meals and this was the result.

Instead of making a pie crust for the topping, I made some sausage and cheese biscuits (shown below) and served them with the chicken dish. The biscuits were tasty with the browned sausage bits and cheese and were perfect with the creamy chicken.

For the Chicken Pastel recipe...

steamed tofu with diced chicken

I was struck by the beautiful presentation of this tofu dish when I first saw it featured in Nyonya Cooking website sometime ago. I knew I had to make it asap. Although having diced chicken in the original recipe, it may be adjusted to make it vegetarian.

Any combination of vegetables will work. For my version, I steamed the tofu with chopped bokchoy. I prepared the block of firm tofu by cutting it in half-inch thick slices. The tofu may be drained of excess water by setting the slices in a colander for a few minutes then laying them out on a flat surface (plate or cutting board will work) on top of papertowels then weighing them down with another small cutting board or plate. I usually do this when pan-frying tofu to at least prevent the oil from splattering. This step may not be necessary when steaming, however, I just followed the directions from Nyonya Cooking.

For the complete recipe and procedure, here's the link to the video and recipe at Nyonya Cooking website. She makes cooking look so easy with her many informative videos, recipes and ideas.

cooking with curry

Curry spice has a strong distinctive aroma and flavor but combined with rich and creamy coconut milk, a balance is somehow reached that results in a blend that's pleasing to the palate. I have grown to love this combination of flavors.

I made the chicken curry shown above with boneless chicken thighs instead of boneless chicken breasts. The chicken pieces fully absorbed the flavors of the curry and other seasonings. Brown the chicken pieces in canola oil. Transfer to a plate and set aside. In the same pan, cook onions and garlic. Add the coconut milk, curry powder and seasonings then return the chicken to the pan. Simmer until chicken pieces are fully cooked and tender. Pan fry sliced potatoes then add them to the chicken curry together with red or green bell peppers. Garnish with chopped cilantro.

I have always loved the combination of acorn or butternut squash and fresh green beans cooked in coconut milk. A touch of curry elevated this simple vegetable side dish to a more exotic taste level. Chunks of acorn or butternut squash were sauteed in garlic and onions. Add the coconut milk and the green beans then season with curry powder, salt and pepper. Simmer until all the vegetables are tender but not overcooked.

a lighter sesame chicken

I find the combination of broccoli with chicken or beef in Chinese cuisine very irresistible. Toasted garlic and sesame seeds added crunch as well as a hint of nutty flavor to this classic dish. The light sauce with garlic and oyster sauce completes the Sesame Chicken.

Ordering it in Chinese restaurants may be the easiest and fastest thing to do but it doesn't take much time to cook it at home. There's always an option to make it lighter and healthier by using leaner parts of the chicken like boneless breast fillets. In a skillet, toast minced garlic in oil until light brown then transfer it to a papertowel lined plate to drain. To cut back on calories, lightly sprinkle flour on both sides of the chicken pieces and pan fry them in a little oil until they are golden brown. I like to steam the broccoli pieces to retain the deep green color before tossing them into the skillet with the cooked chicken. For the sauce, stir together a little soy sauce (salt may be substituted), water and oyster sauce and pour it over the chicken and broccoli. Season with salt and pepper if needed. To serve, garnish the Sesame Chicken with toasted garlic, toasted sesame seeds and red chili bits.

pork and chicken afritada

Many Filipinos I know will agree that afritada will remain as one of those favorite everyday dishes that our mothers cooked for us which we grew up eating. Perhaps the most popular version is made with chicken but afritada may be made with pork, chicken or a combination of both, which I personally prefer. It may be classified as a basic stew simmered in tomato sauce. However, the use of strong Spanish flavors of pimenton or smoked Spanish paprika with the addition of red bell peppers and potatoes will easily give a clue to the influence of centuries (1521-1898 to be exact) of Spanish rule in the Philippines. 

 

Spanish influence is not just evident in food but it's imbedded in the Filipino culture as well.

Strong Spanish influence is still very much present not just in food and cooking but in the culture and life of many Filipinos. It became a big part of my life when I went to study at one of the Philippines' oldest universities which was founded by the Spanish friars in 1611. It's interesting that the main building of the university with it's original intricate stonework still stands today as a reminder of that era. I believe that this strong influence will remain and continue to be passed on to many generations to come.

PORK & CHICKEN AFRITADA 

olive oil for pan frying
1/2 lb boneless country style pork*
1/2 lb boneless chicken thighs, trimmed of fat*
2-3 medium yukon gold potatoes, peeled and quartered
1 small red bell pepper, cut into small squares or strips
1 small green bell pepper, cut into small squares or strips
1/2 cup frozen green peas (optional or may be substituted for the green bell pepper)
1 small can tomato sauce or 2 tbsps. tomato paste
2 cloves garlic, minced
1/2 cup sliced onions
1 tsp. paprika or pimenton (smoked Spanish paprika)
salt and pepper to taste

Pour a little olive oil in a skillet or pan and sear the pork and chicken. Set aside. Lower the heat and in the same pan or skillet, saute the garlic and onions. Return the browned meat to the skillet. Season with salt and pepper. Add a little water and simmer the meat for a few minutes before adding the tomato sauce and tomato paste. Cover and simmer until meat is tender. Pan fry the potatoes in olive oil until cooked and golden brown then transfer to a plate lined with paper towel to drain. Add the red and green bell then the fried potatoes last. Serve with steamed rice.

*The pork and chicken may also be marinated in soy sauce and lemon juice for a few hours for more flavor before cooking.

chicken bao (siopao)

Straight from Andrea Nguyen's cookbook, Asian Dumplings, I finally tried to make these Filipino-style chicken baos or siopao, as they are best known in the Philippines. They were not complicated to make, thanks to Ms. Nguyen's well-tested recipe and precise instructions. I made these sometime ago using another recipe I found online but the filling was pork instead of chicken. This recipe specified boneless chicken thighs for more flavor. The chicken filling can be made ahead and refrigerated until ready to use. I made sure that the boneless chicken thighs were trimmed of extra fat.

They're convenient to have for lunch or quick snacks and they freeze well individually wrapped in cling wrap then stored in an air tight container. A quick reheating in the microwave for a few seconds and they're ready to eat. They're best kept refrigerated for a few days or they may be frozen for a longer period  of time.

a relaxing fondue night at home

We don't get the opportunity too often so a visit from my mom-in-law deserves a special and fun treat. Fondue always evokes leisure and relaxation with good company sharing a special meal together. I will always think of it as something fun and enjoyable. We decided to get a fondue set not too long after our anniversary dinner at the Melting Pot, a restaurant specializing in fondue. It turned out to be such a memorable dinner that we thought about making it at home. It may have lost it's appeal through the years, after all, it was back in the 60's when it reached the peak of its popularity.  Fondue sets have long been pushed to the back of most kitchen cabinets or given away to thrift shops. It's good to know that the Melting Pot has been successful in bringing the experience back. We rarely bring our set out but once in awhile, the thought of that awesome melted stringy Swiss cheeses keeps coming back to haunt us :-) My mom-in-law's visit was a perfect time for us to have fondue at home once again. I think we have to make it a tradition now and bring out the fondue set everytime she's here. I don't think I will get any negative votes on that :-)

(1) the set-up for the first course or appetizer (2) vegetable and meat plates with bite-size chicken and beef pieces (3) cubes of whole wheat baguette and chewy artisan bread ready to be dipped in the melted cheese, a combination of two flavorful Swiss cheeses, emmental and gruyere ~ the cheese melted perfectly and we were happily dipping chunks of whole wheat baguette in the hot and stringy cheese (4) my plate with a baguette cube dipped in melted cheese.

white chicken chili

I've never had this kind of chili before so it sounded very interesting when I saw it featured on United Tastes of America on the Cooking Channel the other day. The host Chef Jeffrey Saad went on a chili-tasting mission from Texas to California where he tasted this white chicken chili. Canned salsa verde with tomatillos and jalapenos added just the right level of heat to the chili. Instead of canned cooked beans, I soaked a pound of dried great northern beans the night before then simmered them over medium-low heat the next day until they were tender. I reserved and pureed about 2 cups of the cooked beans which I stirred into the chili. This made the consistency creamier and thicker eliminating the need for a roux or a cooked flour thickener.

For my recipe version...

baking with friends

I still have so much to share from my stay in the Philippines this past holiday season. My friends and I had a few opportunities to meet up and one of the most memorable was when we gathered for a baking session. Food, baking and cooking are just some of the interests that kept our friendship going all these years since we graduated from college. Shown below are the results of our breadmaking that day. We went to a local bakeshop supplier at the market and got 1st class bread flour. They sell good quality SAF instant yeast which I like to use. It was the first time I worked with the local bread flour so I wasn't expecting success all the way. The end result was good and we were able to make pan de sal (a popular Filipino roll), dinner and cinnamon rolls and a braided loaf bread.

My friend S also served a healthy but filling lunch for our group that day. The marinated chicken strips made a tasty filling for the toasted pita bread. She also fixed a few sides that went well with the chicken wraps served with aoili dressing. As usual time was too short and we had to part ways but it was fun to bake bread and be with my best friends once again.

cooking class at Nestle

Attending cooking lessons at the Maggi culinary center is getting to be a tradition whenever I'm in Manila. I would always get a call from my cousin aG informing me of the date for the cooking class. It didn't really matter what they were cooking that day as it has always been a treat for us to attend. The lessons are usually free as part of the company's marketing plan to introduce and promote Nestle and Maggi products. The classes are always full so it's important to reserve early for a seat. The Nestle building is just a walk away from my cousin's place in Rockwell so she always reserves the seats for us. We had the opportunity to see Chef Imelda Go assisted by her daughter as she shared her tasty rice dishes to the class. She was generous with her cooking tips and we all enjoyed listening and watching as she cooked her specialties that day. Her food presentations were all outstanding. Hopefully the lessons will continue to inspire many avid and beginner cooks searching for new recipes and cooking techniques.


the spacious, bright and well organized
Maggi kitchen located at the Nestle building



Chef Imelda Go at work

8 treasure rice stuffed roasted chicken with
5 spice seasoning and a touch of hoisin sauce

beef orange rice

very colorful Thai bagoong rice ~ made with Thai shrimp paste
wrapped in egg and garnished with mango and cucumber slices
cilantro and fresh chilis

the sweet finale ~ Thai black rice served with coconut cream

some of the popular Nestle products available in the market today
that Filipinos consume everyday

yakitori (Japanese grilled chicken)

Every cuisine must have its version of grilled skewered meat. We have skewered pork barbecue in the Philippines, Thailand's pride is chicken satay, churasco in Brazil, exotic kebabs and many more. I think Japanese yakitori is just one of the most popular which successfully made its way to this side of the world. The bite-size chicken pieces may also be skewered in between green onion stalks and other vegetables. They are marinated in a basic soy sauce, brown sugar, ginger and mirin or sake then brushed with more of the marinade while grilling. For my version shown above, I decided to add 2 tablespoons of miso (made with soy) and reduced the soy sauce then added a little lemon juice to the marinade. Instead of treading the green onion stalks with the chicken in the skewers, I just sprinkled the grilled yakitori with sliced green onions at serving time and served them with a plate of sliced cucumbers.

YAKITORI MARINADE
1-2 tablespoons white miso (optional)
2 tablespoons kikkoman brand soy sauce
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1-2 tablespoons mirin or sake (Japanese rice wine)

Combine all the ingredients and marinate the chicken pieces for a few hours or overnight. Grill the chicken skewers until well done but not dry. Serve with soy sauce and mirin dip. Sprinkle with sliced green onions.

roasted split chicken

This wasn't the first time I made roast chicken although this time I decided to split it for more even cooking. It was also easier to marinate it this way with most of the chicken parts soaking in the marinade. There was no need to turn them unlike with a whole chicken. Just the same, the result was moist and very tender with full flavor. We love the flavor combination of herbes de provence, garlic, butter and olive oil. This was a medium size chicken, about 5-6 lbs. I rinsed the chicken well and dried the skin with a folded papertowel. Then I sprinkled a generous amount of salt and pepper on the skin and inside the chicken cavity before brushing with olive oil and butter. Finally, I cut up some peeled yellow potatoes, onions and carrots and arranged them on the baking dish. The chicken went on top of these vegetable chunks. Other root vegetables will work great as well. I like to line my baking pan with nonstick foil for easy clean-up. Roast or bake in a convention oven at 350 to 375F for 1 and 30 minutes or until fully cooked. Baste the chicken with drippings in the pan as soon as it comes out of the oven then allow rest covered with foil for 15-20 minutes before slicing.

chicken with button mushrooms

I've always relied on boneless chicken breast fillets for simple dishes to make for our weekday meals. One of the best combinations that we like is chicken with mushrooms and cream. I used whole canned button mushrooms this time and half and half instead of heavy cream. I prefer to slice the chicken breast fillets into thinner slices for faster cooking. Sprinkle each side of the chicken with salt and pepper them dredge in flour. Pan-fry until slightly browned on each side and fully cooked but not dry. Set them aside on a serving platter. In the same skillet, melt about 2 tablespoons of butter or olive oil. Sautee finely chopped onions until soft. Add the button mushrooms and cook for a few minutes. Pour in some chicken broth and half and half. I also added a little sour cream but this is optional. Season with salt and pepper. Simmer the creamy sauce for a few minutes until slightly thickened. Add chopped parsley. Pour the sauce back on the chicken in the serving platter. Garnish with more chopped fresh parsley if desired. I served it with fresh whole wheat pasta, shown below.

pork and chicken adobo

the best way to eat adobo, as a rice topping

In the Philippines, adobo is cooked in many different ways and I think it continues to evolve. It's well known as the national dish of the Philippines around the world and makes a presence in various gatherings but remains to be an everyday dish for many Filipino families. I would say it may be considered as a counterpart of the traditional stew in many other countries.

(1) several garlic cloves, peeled and smashed (2) whole peppercorns (3) apple cider vinegar and soy sauce are the basic ingredients which are combined with pork and chicken (4) to make a simple Filipino adobo.

It's also very uncomplicated to cook, using only four basic ingredients, vinegar, soy sauce, garlic and whole peppercorns [as shown above]. For our family's favorite adobo version, we like to combine pork and chicken. White vinegar is commonly used but for a milder taste, cane or apple cider vinegar may be substituted. For a cup of vinegar, I add only 1/4 cup of soy sauce and season with more salt if needed. A few dried bay leaves may also be tossed in the mixture. Bring this to a boil then lower the heat and simmer until the pork and chicken are very tender.

Adobo may also be cooked dry [as in photo above] by draining off the sauce and pan frying the meat in a little oil. I prefer to remove the cooked meat from pan and set them aside in a bowl while I simmer the sauce to reduce it. My sister in law introduced us to her adobo version with cubed potatoes and I've been making it that way since. For me, the secret to a good adobo is lots of garlic and patience :-) The longer it simmers, the more flavroful it becomes.

adobo with cubed potatoes

chicken piccata variation

Perhaps one of the most versatile chicken dishes around, this variation was the result of running out of capers, one of the main ingredients for this dish, and substituting something in our pantry which I seldom run out, canned black olives. I've always praised the convenience of using boneless chicken breast fillets for everyday meals. They're always tender and easy to prepare. I usually slice them into thinner pieces, about half inch thick. They cook even faster this way. Laid out on a tray, sprinkle the chicken with salt, pepper and a thin coating of flour then repeat on the other side. I find that those mini sifters that I buy from the dollar store are most handy to use for sprinkling the flour over the chicken fillets instead of just using your fingers. Tapping the sifter lightly, neatly and evenly distributes the flour in a thin coating. Pan fry the fillets in olive oil until browned and cooked through. Transfer them to a serving dish and keep warm. Keep the heat on medium to low. In the same skillet, adding more olive oil if needed, toss in the sliced black olives. Add about a half to 3/4 cup of chicken broth with about 1/4 cup of white wine (optional)then simmer gently until reduced. Add minced garlic, about 2 tablespoons of butter and continue to simmer. Season with salt and pepper. Add the juice of half a lemon. Thinly slice the remaining lemon then toss in the lemon slices into the sauce. Pour the sauce over the chicken. Sprinkle with chopped fresh parsley or basil. Serve warm with orzo or angel hair pasta.

chickpea salad & chicken rice curry

I didn't hesitate to try this fresh and colorful salad as soon as I saw the idea online. The colorful vegetables were enough to brighten my day. I was browsing my favorite website, Tastespotting, for dinner ideas when I found this. From what I learned, this salad is very popular in Israel where it's served as a side salad with everything from sandwiches to main dish meals. It had diced English cucumbers, canned chickpeas, chopped red onions, diced tomatoes and diced yellow peppers. For the dressing, just combine and whisk together red wine vinegar, salt, pepper and a little sugar. I made the salad ahead so the flavors will have enough time to blend together while it chills in the refrigerator.

Aside from the salad, I also found an idea for a chicken and rice dish that looks so exotic and different. I was so inspired that I tried making them both for dinner. The chicken rice curry was so easy to make in the electric rice cooker. This was the first time I used the rice cooker to cook something other than just plain rice and it worked great. The rice curry was so full of flavor that we couldn't stop raving about it. It may be too rich for some but we like full flavors in our meals so this was just perfect for our taste. Thanks to Appon Thai, one of my favorite foodblogs which was my source for the idea and recipe for this chicken rice curry. Letting global flavors meet, I served the colorful salad with the rice dish instead of cucumber and tomato slices as suggested. The salad went well with the chicken rice curry. The ginger dressing or dip for the curry was also important to complete the meal.

pospas (chicken & rice soup)

When it comes to comforting soups, the Philippines has a lot to offer. They are well integrated in everyday cuisine and they are usually considered as main dishes which can be eaten with rice and vegetables. One of those we like to have on a regular basis, which my mother loved to cook because it was also one of her favorites, is "pospas" or chicken and rice soup. There are many variations but with the same basic flavors of ginger, onions and garlic. The chicken asopao, which my husband tried at La Mallorquina restaurant on our first visit to Puerto Rico, reminded me of this chicken and rice soup version. Still recovering from our seasonal allergies and colds, and with the onset of the lower winter temperatures, this steaming hot soup with chicken and rice was a complete meal by itself. It was exactly what we needed to get us through the cold snap.

POSPAS (CHICKEN and RICE SOUP)

1 whole chicken, cut-up or meaty parts of chicken (I used 6 pcs skinless chicken drumsticks)
thinly sliced fresh ginger (2" piece)
minced fresh garlic (about 2 tbsps.)
1/2 cup thinly sliced onions
1/4 cup jasmine rice (1/2 cup may be used if not using sticky rice)
1/4 cup sticky rice (optional but available in Asian markets)
water or chicken broth
juice of half a lemon
salt and pepper to taste
a few saffron strands (optional)
1 tsp. paprika
chicken bouillon (optional)
fish sauce (optional)

Wash the chicken pieces well and pat dry with papertowels. In a soup pot, pan fry the chicken pieces in about 2-3 tablespoons of canola oil until lightly browned. They don't have to cook thoroughly at this point. Transfer them to a plate as they brown. In the same pot, over medium heat, sautee the ginger until fragrant and slightly toasted. Add the minced garlic and the onions. Cook for a few minutes. Meanwhile, combine the rice, rinse and drain well. Add to the pot and stir for a few minutes. Add the chicken pieces and stir together to combine with the rice. Add about 5 cups of water. Add the saffron strands and paprika. If the soup gets too thick as it simmers, just add some more water. Season with fish sauce (optional), chicken bouillon (optional) salt and pepper. Squeeze half a lemon into the soup. Simmer until rice and chicken are fully cooked. Garnish with sliced green onions. Serve hot with more lemon wedges.

Note: One common version is using chicken broth instead of chicken pieces then adding hard-boiled eggs to the soup at serving time. Lightly toasted minced garlic in oil may also be sprinkled on the soup along with sliced green onions before serving.

chicken in cream cheese sauce

I wasn't planning to add cream cheese to this chicken dish but I had no choice but to turn to it when I forgot to get a container of ricotta cheese I was supposed to use for this recipe. Looking for a possible substitute, I remembered I had a box of cream cheese in the fridge so why not. I didn't use the entire box but just about half of it, mixed it up with some half and half, a little sour cream and came up with the base for the creamy white sauce. Set the cheese mixture aside. Boneless chicken breasts, always great to have for quick meals, were sliced thinly, seasoned with salt and pepper and dredged with a little flour. Then they were sauteed in a combination of olive oil and butter until lightly browned. Transfer them to a platter and keep warm by covering with aluminum foil. Meanwhile, in the same pan, cook some minced garlic and finely chopped onions over low heat. Slowly whisk in the cream cheese mixture and simmer, adding chicken stock or water to make it thinner, if needed. Put the chicken pieces back in the sauce and continue to simmer. Adjust the seasonings. Add some chopped tomatoes if desired and garnish with chopped fresh parsley. The cream cheese was a good substitute which made the sauce rich and smooth. It was easy to adjust the consistency of the sauce by adding some liquid like chicken broth or water. Serve with pasta or steamed rice.