Chicken Sopas (My Inang Daling recipe)

My version of my Inang Daling Chicken soup.

Yummy sopas with cheese puto!

My Grand Ma Inang Daling always prepare this for Christmas or Easter celebration.This soup goes along with her home made puto(rice cake) topped with Magnolia processed cheddar cheese.This recipe is the healthy version of her sopas.

2-chicken breast with bones, remove all visible fat and skins.Simmer it with enough water and seasoned with salt and pepper and cook it for 45- 50 minutes.Simmer it gently so the broth is clear not cloudy.When the meat is no longer pink inside set aside and cool.De boned the cooked meat and cut into small bite size pieces.

2-carrots diced
4-stalks celery cut into bite size
2c. shredded cabbage or the bokchoy(Chinese cabbage)
2- cloves garlic minced
1- small onions  chopped
1-small red sweet pepper diced or green pepper will do too.
1c. fresh green beans cut into bite size
minced green onions(optional for garnish)
2T. oil
1/4c. evaporated milk ( I used the fresh milk 2% or 1%),
1 1/2 c. pasta uncooked (wholegrain is better or the high fiber pasta)macaroni,spaghetti or whatever you have in hand.

Saute garlic and onions with 2 T. oil until fragrant, add carrots and green beans.Add the rest of the veggies and cooked meat. Add about 8c. of chicken broth,season with salt /pepper cover.When the broth is boiling add the pasta cook until noodles are tender or al dente(a little bite to it)Add the milk ,put the lid and turn off the heat.

Cece's Custard Cake

Yummy dessert!

Baking cake gently using a water bath method.

Custard/Leche Flan on top  and soft mamon cake at the bottom

Baked cake!

Caramel:

1c. sugar

1/4c. water

Custard:

6 eggs at room temperature

1 can condensed milk(13-14 oz)

1 can evaporated milk

1/2 c. sugar

Cake:

6 egg yolks at room temperature

1/2 c. sugar

1- 1/2 c. cake flour, sifted

1t. baking powder

1/2c. milk diluted(1/4c. milk mix with 1/4 c. water)

1t. finely grated lemon rind

Meringue:

6 egg whites at room temperature

1/2t. cream of tartar

1/2 c. white sugar

Caramel:

1. Preheat oven to 350F(180 C). prepare a 9 inch round pan.

2. In a heavy deep saucepan,combine water and sugar(don't stir) over a medium heat until dissolved. 

3. Brushing  down sides of pan with pastry brush dipped in cold water.

4. Bring to boil over medium- high heat for 8-10 minutes or until dark amber.

5. Immediately pour onto prepared pan. Set aside.

Custard:

1. In a bowl,mix egg yolks and sugar, do not beat.

2. Stir to blend or until sugar dissolved.

3. Strain through a sieve into caramelized pan . Set aside.

Cake:

1. In a bowl, mix egg yolks and gradually add sugar beating the mixture until light and lemony  color.

2. Add flour alternately with diluted milk (beginning and ending with flour)

3. Add grated lemon zest.Beat until smooth  and no lumps, set aside.

Meringue:

1. Using an electric mixer, beat egg whites until frothy, add cream of tartar beat until soft peaks forms.

2. Add sugar gradually beat until stiff and glossy.

3. Gently fold meringue to the cake mixture until well blended,scrape the bottom of the bowl as you fold.

4.Pour over custard. Do not stir!

5.Place cake pan in a roasting pan half filled with hot water.

6.Bake for an hour or until toothpick comes out clean.

7. Transfer pan(roasting pan) to rack. Let cool until room temperature. Remove cake pan from water and let   

    it cool completely.

8. Run a knife around the edges of pan. Invert into serving platter. Chill before serving!

Kale Laing

Cooked laing kale leaves.

Chopped kale.

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Simmering garlic,onions,coconut milk and ginger. 

Curly leaf kale.

Taro leaves, fresh or dried, are hard to find in my local Asian stores so I am replacing it with hearty, peppery flavor kale leaves. Add a mild fresh jalapeno pepper for heat, simmering the dish for an hour in a very low heat with a lid on. Resulting to a delicious  dish that is high in fiber and low in saturated fat. Kale leaves are high in calcium,lutein,vitamins C and a potent anti-cancer properties.Next time it will be baby spinach laing!



1- 13 oz  unsweetened coconut milk
2- bunches of kale leaves(remove stems,washed, and chopped )
2-cloves of garlic,chopped
1- small onions,chopped
1-thumb size ginger sliced thinly
2T.bagoong
a handful of shrimps
flaked boneless smoked tinapa
1-sliced jalapeno pepper
fish sauce to taste

Pour coconut milk in  heavy bottom soup pot,be sure to scrape the cream,add onions,garlic, and ginger simmer in a low heat for 5 minutes. Add chopped kale,bagoong,pepper,flaked tinapa.Do not add any water!Kale leaves give off a lot of water.Cover and cook for 45 minutes in a very low heat.Stir.When kale are tender, add shrimps.Turn off the stove.Serve with rice and fried fish.
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Cece's Tortang Talong

My mom specialty-Tortang Talong. Sometimes she  added cooked ground pork or just plain broiled eggplants dipped in scrambled eggs. Serve with garlic fried rice and banana ketchup!Sarap almusal!

2- Japanese eggplants(broiled and removed of charred skin or you can use microwave--poke it with fork and microwave it for 3 minutes or cook it in salted boiling water )my mom cook it on top of the gasul stove to char and then remove the skin. It gives it that smoky flavor.

2-eggs beaten
salt,pepper and oil for frying(about 1/2c. will do)

 Cook the eggplants and remove the skin. Use a fork and shred  it a bit leaving the stem intact.Heat frying pan with oil,dip cooked eggplants in eggs and seasoned it . Fry  into a hot oil until crisp and brown.

Chicken Vegetable Lumpiang Shanghai

 


This is my children favorite Filipino food. I sometimes substitute cooked flaked tilapia meat and added some tofu.Serve with store bought sweet and sour sauce or my husband favorite sauce vinegar with sili and soy sauce.

2- skinless chicken breast( seasoned with salt and pepper and cooked in water )shredded
1c. shredded cabbage, 1/2 c. fresh greenbeans cut thinly
2 - carrots minced
1- bunch of green onions chopped
1- clove garlic minced
1-small onions chopped
1- small tofu squares crumbled
soy sauce and pepper to taste
1- bag of lumpia wrapper(Found in the frozen section of any Asian store)
1T. oil and more for frying

1. In a wok heat oil and add minced garlic and onions until fragrant.
2. Use a food processor and pulse veggies for a seconds and add it to the hot wok, then add the the crumbled tofu and cooked shredded chicken breast.Add soy sauce,pepper.Let it cook  about 5-6 minutes.Set aside to cool down a bit.
3. Wipe the same wok with paper towels and add enough oil  about 1/2c.heat in a medium heat.While the oil is warming wrap the egg rolls by placing a tablespoon of  cooled filling in one of the corner of the eggroll wrapper then fold the sides and seal it with a little water. Fry  until both sides are cripy brown about a minute on both side.Drain excess oil on a paper towel..Serve with store bought sweet and sour or soysauce and vinegar dipping sauce with chili.

Ginisang Labanos

1 big daikon/labanos peeled and cut into julienne
1T. of oil
1 medium size tomatoes chopped and onions
2 cloves of garlic minced
1/2t. atsuete powder
2t. vinegar
tofu or ground pork(optional)
water or vegetable stock,fish sauce and pepper

1. In a medium frying pan saute garlic, onion and tomatoes add tofu or ground pork.Drain fat.
2. Add the julienne labanos and the powdered atsuete, water or vegetable stock/broth.Cover and simmer  for 3-4 minutes.Add the vinegar last and turn off  the heat.Season with fish sauce and freshly cracked pepper.Serve with rice.

Bulanglang

I remember, we usually eat this dish with inihaw na bulig(mud fish or also called snake head fish)  freshly caught at my dad's  rice field in  San Pablo Hagonoy Bulacan with my Inang Gening homemade balawbalaw(a fermented rice and shrimp dish)all the family members eating on the long Narra tables  having a picnic by the green ricefield eating with our hands using banana leaves as our plates.Desserts usually guinatan,suman with sweet mangoes or rice cake and fresh buko juice from the farm.I miss all that foods and  laughter that  sadly my kids will never appreciate.

1c. of squash pelled cut into cube
a bunch of talbos nang kamote or kankong (washed and cut into bite size)
1-small onions minced
1c. broccoli  cut into small florets
2-small tomatoes chopped
1c. cut green beans or the Asian green  long beans cut into bite size
2T.fish bagoong(the secret ingredient)bagoong balayan,and some water,patis and pepper
A handful of fresh okra trimmed the ends


In  a medium sauce pot,add enough water about 3c. add bagoong tomatoes,onions and the squash, cook until fork tender then add the rest of the veggies, adjust seasoning .Serve with fried or broiled fish and rice.

Lemon/Kalamansi Pudding Cake



Yummy



I'm harvesting my kalamansi from my backyard  and some few Meyer lemons. I usually freeze the kalamansi juice for further use for baking and  kalamansi juice drink for my kids lunches.I would like to share you our family favorite light dessert, not too sweet and so much lemony /kalamansi flavor.Yummy lemony/kalamansi pudding at the bottom and the light sponge cake rises on the top.Very easy to make!!


4 large eggs separated
1/3 c. kalamasi juice(no seeds please)
1/3c. lemon juice
2t. lemon zest
1T. melted butter
1 1/2c. white sugar
1/2c. self rising flour
1/2t. salt
1 1/2c. Carnation Evap. milk(secret ingredient!)

Preheat oven to 350 F(175 F)

1.Beat together egg yolks,juice,zest and butter until thick and lemon colored.
2.Combine sugar,flour and salt:add alternately with milk to the yolk mixture,beating well after each addition.
3. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer.Pour into a 11x13 square Pyrex dish.


Citron or also called Buddha hands

 4.Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 F(175 C) for 45 minutes.

One of my Kalamansi tree sorry, didn't rake the pine needles yet

Baked Tahong

1lb fresh or frozen tahong
3T.bread crumbs
2 cloves minced garlic
cheddar cheese
salt and pepper
unsalted butter,lemon juice,hot sauce

1. If you can purchase mussells/ tahong in half shell then omit this step.I could only buy the frozen one with both shell intact so I steamed it until it opened.
2. Preheat oven in broil or use a BBQ grill outside.
3. Lay all the half shell in a  sheet pan, mix softened butter ,salt, pepper,minced garlic,lemon juice blend it well like a mayo consistency add hot sauce if you prefer.
4.Spread a small butter sauce on top  sprinkle bread crumbs and cheese and broil it for 4-5 minutes.They cooked very fast. Serve with lemon wedges.

Chicken Arroz Caldo With Puto



Yummy chicken arroz caldo with crispy tofu, crispy fried garlic and lemon wedges and green onions!!



Homemade white puto!!!



 


 






 This dish is soo homey, remind me of my Grandma Inang Daling, she prepare it with goto and steam her homemade puto and everything is made from scratch.She used saffron, crispy garlic and tofu for topping and some kalamansi slices. Saffron is so expensive so I just omit it.This is so good for cold winter/fall months!!!



2 skinless chicken breast
2 thumb size ginger minced
1 small onions chopped
5 cloves garlic minced
a bunch of green onions sliced thinly
1 1/2 c. rice
salt,pepper,fish sauce to taste
1T.olive oil/canola oil
kalamansi/lemon slices
fried crispy tofu(optional)

1.Boil chicken breast with enough water add salt and pepper or if you use patis add it too.Simmer in medium
 heat. Skim the scum on top and discard it. Boil chicken until tender about  an 1 hour or so.Cut chicken into chunks discarding bones.Save broth.

2. In a medium stockpot/ kaserola heat a tablespoon of oil and saute garlic until brown but not burnt, save some garlic for the toppings, add ginger, onions cook it until fragrant, add  cooked chickens. Add  chicken broth about 6-7 cups and rice. Cook for 30 minutes in medium heat, keep stirring and taste it and season with salt and pepper. Taste the rice make sure its done, add some more broth if needed.Serve with your favorite toppings- I liked fried tofu,crispy garlic,green onions and lemon wedge and patis of course. YUMMY!

Chicken breast Arroz Caldo leftover for my husband lunch!!

Ginger Mussels Soup

1-16 oz  frozen Mussels
a thumb size of ginger( minced)
2-cloves of garlic(chopped)
1/2  small onion minced
1- banana pepper or jalapeno -sili
a handful of spinach leaves/pechay/sili leaves (washed)
1t. oil
3c. chicken broth or plain water
salt/pepper/fish sauce to taste

- Add oil in the heated skillet or wok and saute garlic,onion,ginger until fragrant.
-Add the mussels and the veggies stir  for a minute then add broth or plain water, season with salt /pepper/fish sauce to taste. Let it boil for 15-20 minutes until all the mussels shells are opened.Serve with steamed rice.