Chicken Pastel Recipe

Don’t be intimidated by this dish.

It is easy to cook.

Ingredients:

Chicken (parts are up to your preference)

Potatoes (cubed)

Carrots (cubed)

Red bell pepper (cubed or square)

Onion (minced)

Garlic (minced)

1 can evaporated milk

1 can all purpose cream

1 can chicken or vienna sausage

Mushroom (optional)

Cheese (optional)

Pan-fry the carrots, potatoes then mushroom. Once the potatoes become translucent add the bell pepper. Fry a couple of minutes and set aside.

Sauté onion and garlic then add chicken. Once the meat turned brown, add evaporated milk and let the liquid reduce. Mix the all-purpose cream, sausage and pan-fried vegetables and simmer until you achieve the desired cream thickness. You can add cheese.

Serve with freshly cooked rice.

Chicken Pastel 

VERDICT
WILL: Ate Sol is asking what to cook on the next event at home and I remembered that Nanay cooked a creamy chicken. And now I know what it was called. The Chicken Pastel. 

My last time I cooked using a milk, it taste like a sweet caramel. Haha. Again, let Abbey do the work at the kitchen. 

When I tasted the sauce! OMG! It is my Nanay’s Chicken Pastel! Yummy, creamy, and taste like cheese! What the!! Saraaap talaga! Cook it now and let chicken reborn a new life! 

Samgyetang - Ginseng Chicken Soup Recipe

Ingredients:

1 medium whole chicken

Samgyetang soup pouch (jujube, ginseng and soup spice)

1 1/2 cup glutinous rice

15 cloves garlic

Green onion

Dipping sauce:

Soy sauce

Vinegar

Chopped onions

Jalapeño

Soak the glutinous rice for an hour.

Clean the chicken.

Fill up the chicken with garlic, jujube, rice and ginseng.

Put the chicken into a pot and fill with water.

Bring to a boil and simmer it until the chicken is cooked as well as the rice.

Mix all the ingredients for the dipping sauce while waiting for the chicken to be cooked.

Serve it in a bowl and garnish with green onion.

Samgyetang - Ginseng Chicken Soup

VERDICT
WILL: I saw Samgyetang meal while watching a Korean TV Show, Return of Superman. A soup that enjoyed well by Song's Triplets. Next, is when Maangchi cooked it on her youtube channel. Darn! I want that hot soup too in my plate. 

I surprised Abbey by putting it on our weekly meal list. And he doesn’t have a choice but to learn how to cook it and where he can buy those ingredients. Haha! A challenge he always loves to do! 

The soup have this herby and earthy feel. It relaxes the body and those spices gave heat from inside. Oh gurl! This is so good! This will be on our meal list again...soon! 

Stir-Fried Chicken With Bell Peppers

Ingredients:

1/4 kilo boneless chicken breasts, cut into bite-sized pieces

2 teaspoons Maggi Savor

1/2 green bell pepper, diced

1/2 red bell pepper, diced

5 cloves of garlic, minced

1 onion, minced 

Salt and Pepper to Taste 

Directions:
In a bowl, marinate the chicken with the Maggi Savor overnight.
Saute the garlic and onion.
Stir fry the chicken for 5 minutes or until it turns white.
Add the bell peppers and saute up to desired crispiness. 
Salt, pepper or splash more Maggi Savor.

Stir-Fried Chicken With Bell Peppers

VERDICT
ABBEY : This is a simple sautéed dish. But don’t be fooled. The flavor is awesome. I didn’t know that bell peppers can bring lots of flavor and make a dish delicious. 

Serve with hot rice and you’re good to go.

Honey Garlic Sriracha Chicken Recipe

Ingredients:

8 chicken wings

1 cup all-purpose flour

salt and pepper

1/3 cup sriracha

1/3 cup honey

1 tbsp vinegar

Mix flour, salt and pepper.

Coat the chicken wings and deep fry them. Set aside.

In a pot, mix sriracha sauce, honey and vinegar. Put in low heat and stir for a couple of minutes until it thickens.

Add the chicken and stir until the wings are coated.

Serve with rice. Or beer :)

Honey Garlic Sriracha Chicken

VERDICT
WILL: Abbey and I saw a youtube channel that interviews people while eating chicken wings coated with chili sauce. 

Drooling on their every bite, I requested Abbey to do a Honey Garlic Sriracha Chicken for our dinner. 

The crispiness and spiciness is totally bombastic in our tastebuds! Lovely! Who will count on cholesterol if the chicken's skin will be the most important part! Haha! 

Next time, I think I can endure the next spiciness level! 

Pho Ga (Vietnamese Chicken Noodle Soup) Easy Recipe

ABBEY: Wilma loves noodles and this Pho Ga is long overdue. Here it is:

Ingredients:

Whole medium chicken / thigh part, wings, breast

3 pcs star anise

7 pcs cloves

3 tbsp coriander seeds

Ginger

Medium Onion

Fish sauce

Pho noodles / rice noodles (pre cooked)

Mint

Basil

Bird eye chili

Lime

Chicken broth

Roast the star anise, cloves, and coriander seeds for a couple of minutes until fragrant and put in a pot.

Slice the ginger crosswise as well as the onion and grill in open flame and place in the pot.

Clean the chicken/chicken parts and put in the pot. Fill it with water until all is submerged.

Bring it to a boil and lower the heat. Let the flavour come out of the chicken for 1 hour. Make sure to add water as necessary.

Let it cool and remove the chicken then shred the meat.

Once the chicken is removed, bring the stock to a boil again. Put fish sauce as to your preference.

You can also put chili or put it later in the bowl.

Have a serving of noodles in the broth and let simmer for a couple of minutes. Strain it and place in a bowl.

Scoop broth into the bowl. Put shredded chicken.

Garnish with mint and basil along with chili, black pepper or more fish sauce. Squeeze a slice of lime.

Welcome to Vietnam! Enjoy.

Pho Ga (Vietnamese Chicken Noodle Soup)  Easy 

VERDICT
WILL: This is the Vietnamese' soup that I kept on pushing Abbey to try to cook for a year. And after those begging (haha) he finally done it! 

How was Pho Ga? Gosh! It tasted like that we bought it at one of Vietnamese stall. The minty and herbally soup fantastically complemented the chicken stock. 

My conclusion is that we can open up a food store. Haha! Go Abbey!

Fried Chicken Shawarma Recipe

We tried Laura in the Kitchen’s version of the sauce.

Marinade:

Chicken fillets / breasts / boneless thighs

Cumin seeds

Coriander seeds

Chicken masala

Garlic cloves

Olive oil

Shawarma sauce:

Yogurt

Olive oil

2 cloves garlic (minced)

1/2 tsp cumin powder

Juice of 1/2 lemon

Garnish

Cucumber (diced)

Tomatoes (diced)

Roast cumin and coriander seeds. Pound them along with olive oil, garlic. Put the chicken masala for additional heat. Rub it on the chicken and marinate preferably overnight or 4 hours.

Mix all the ingredients for the sauce and set aside.

Fry or grill the chicken and chop in bite-sized pieces.

Put some chicken in pita bread, garnish with cucumbers, tomatoes and put the sauce. Enjoy.

Fried Chicken Shawarma

VERDICT
WILL: Abbey found a new way to entice our tastebuds with his new version of wrapped chicken. Well, now it is called "Chicken Shwarma". Surprised? Haha! 

With simple twitch and add of cumin powder for the sauce he revolutionized our old chicken wrap! Sweetness, saltines and yumminess in one! 

You do not need to deprive yourself with a tasteless food just to have a healthy meal! Cook this at home. 

Honey Garlic Chicken Easy Recipe

Ingredients:

Boneless chicken thighs (cut into 3-inch pieces)

4-5 cloves garlic minced

1 tbsp minced ginger

2-3 tbsp honey

2-3 tbsp soy sauce

Fry chicken in a pan with little oil until golden brown and then set aside.

Using the same pan, sauté garlic and ginger until fragrant.

Put soy sauce and honey and let the suace thicken.

Mix in the chicken until covered by the sauce.

Serve with hot rice.

Honey Garlic Chicken Easy Recipe

VERDICT
WILL: Everybody seems were hooked in food cooking pages in facebook. I tried to cook this, then I failed haha! Abbey, my own chef and saviour gave it a try and tennneeennn.. PERFECT!

It is sweet, aromatic and have a sting of spiciness. Love it! Oh! The chicken have a crunchy texture too! How can you eat at restaurant if someone can cook for you a delicious food! Haha! 

Mahal ko si Abbey!

Easy One Pot Cajun Chicken Recipe

Ingredients: 

Chicken parts (legs, wings, thighs) - we used boneless thighs

3-4 stalks of celery ribs (chopped to small pieces)

1 can red kidney beans

1 can diced tomato

1 medium green bell pepper (diced)

1 medium onion (diced)

2-3 tsp cajun seasoning

1-2 tsp cayenne pepper

2-3 cloves garlic (minced)

chicken stock or cubes

uncooked rice (brown or white)

2-3 tbsp olive oil

Fry chicken in a pan with olive oil until golden brown. Set aside.

On the same pan, sauté onion, celery, and bell pepper.

Add minced garlic once onion is translucent.

Next mix in cajun seasoning and cayenne.

Put the diced tomato and water according to how you cook the rice. Add a cup more as the beans will also absorb it. Upon boiling, throw in the chicken cubes and let it be dissolved.

Finally ad rice and beans and let it cook.

Easy One Pot Cajun Chicken Recipe

VERDICT
WILL: Now, I am experiencing the anxiety my Mom revealed to me when she asked me what food our Ate Natie should cook for us on the following day. She narrated viands and none of them hit my head and to her frustration she blurted out “Wag na kayo kumain.” Haha! Now, because of YouTube and facebook, it is lot easier to search for new kind of food to serve on the dining table.Abbey is avid fan of cooking channel at YouTube specially of The Domestic Geek. Sara Lynn Cauchon’s smile is mesmerizing!  

Abbey, surprise me of One Pot Cajun Chicken. When I arrived at our doorstep, the aroma greeted me! It is spicy, it is tasty! Flavours play with my taste buds! Gosh! What a lovely dish! 

Thanks Abbey for cooking this and cheers to The Domestic Geek for inspiring my husband to cook!

Chicken Liver Curry Recipe

Ingredients:

300-400 grams of chicken liver (cleaned and cut into bite-sized pieces)

2 tbsp of ginger-garlic paste

1 tbsp chicken 65 or chicken tikka powder

1 medium tomato (finely chopped)

1 onion (finely chopped)

1 tsp turmeric powder

Few leaves of coriander

Few leaves of curry leaves

Sauté onion, tomato, coriander and curry leaves. Once tomato is already melted, put on ginger-garlic paste, chicken 65. Put on the liver along with a cup of water. Cover with lid.

Simmer until the sauce thickens.

Top with fresh coriander and fried curry and serve with rice.

Chicken Liver Curry

VERDICT
WILL: When we were at the Banana Leaf Apolo, I saw one dish at their menu and because we may not finish all what we ordered, I just requested Abbey to cook it for our next week’s dinner. That is the Chicken Liver Curry.

Abbey surprised me with basmati rice and papadum on the side. Well, what can you expect on Abbey’s cooking? Yummy! Our house was filled of curry’s aroma! 

Try to cook it too!

Simple Chicken a la King Recipe

1/4 kg chicken (diced)
1 red bell pepper (sliced)
1/2 green bell pepper (sliced) 
1 can of cream of mushroom 
5 cloves of garlic 
2 onions 
4 tbsp dissolved flour  
Salt and pepper to taste 

Boil chicken in 4 cups of water with salt until it is tender. Sauté garlic, onions and sliced peppers. Pour in the chicken together with its broth on to the sautéed spices. While boiling pour in the dissolved flour until it thickens. Add on the cream of mushroom. Keep stirring up to a couple of minutes. 

Serve on top of your hot rice. Enjoy!

VERDICT
ABBEY: I'm happy whenever Wilma is telling me that she'll cook because I know that'll be tasting new food. She cooked Chicken ala King. She got scared when the flour formed lumps but managed to dissolve them into a thick cream. 

It was delicious. The strong mushroom flavor blended well with the chicken. Serve it on newly cooked rice and it's heaven.

Chicken Adobo with Coconut Milk and Turmeric

ABBEY: Yes, this is a fusion of chicken curry and adobo. :)

Boneless chicken leg (any preferred chicken part)

2 medium-sized potatoes (cut to bite-size pcs)

200 ml coconut milk

2 tsp turmeric powder

1 cup vinegar

1 cup soy sauce

10 clove minced garlic

Marinate chicken with vinegar, garlic, and turmeric; preferably overnight.

On a pan, put 1 tbsp of oil and pan fry the chicken. Save the marinade for later use.

Once fried, put back the marinade and let it simmer for 5-7minutes.

Put on the coconut milk and potato. Simmer again for 3-4 minutes.

Season to taste and adjust the sourness and saltiness according to your preference.

VERDICT
WILL: Are you stressed out thinking what will be your dinner for tonight or tomorrow or on the next day? Well you are not alone, but thanks to different cooking site for us to checkout and try to cook. 

I saw an unsual "adobo", it was mixed with coconut milk and Abbey saw another style that was with curry. So Abbey do what? He cooked Chicken Adobo with Curry and Coconut Milk. The taste is a blast. You will not look for another meal. This is. Total package. 

Looking forward for another remarkable meal with mu Chef Abbey. :) 

Chicken and Asparagus Recipe

Ingredients
Chicken breast (cut into 1-inch bite-size)
1 tbsp soy sauce
1 tbsp honey
bunch of asparagus (1-inch in length)
garlic (thinly sliced)
onion (thinly sliced)
1-2 tbsp oil

Marinate the chicken with soy sauce and honey and set aside for minimum of an hour.

Heat the oil in a pan on medium-high heat. Sauté the asparagus for a couple of minutes. Remove it on the pan and set aside. Put in the chicken but reserve the marinade and let it cook for a couple of minutes. Mix the garlic and onion and sauté until fragrant.
Put the marinade and let it simmer. Put back the asparagus.

Serve with hot rice and Sriracha sauce (optional).

VERDICT
WILL: We are changing our diet since last year. And if we are eating meat we always see to it to incorporate it with more vegetables. Abbey last week told me that he will do a viand with asparagus so I make Sunday clear for that. 

After our power nap after Bukit Timah hiking, Abbey prepared this meal to relinquish all the energy burn up. The scent of stir fried asparagus made me smile. Abbey holler that the dinner is ready. After saying grace, I munched and I proved I am not wrong, that night’s meal is awesome. 

The sweetness of the honey plus the crunchiness of asparagus and tenderness of the chicken sends a quick bliss!

I am so lucky to have a husband and chef in one!

Chicken Fajitas Recipe

Fajitas wrap:

Tostillas

Bell peppers cut into strips ( yellow, green, and red)

- this will give good appearance as well

Sour cream

Salsa

1 large onion cut into strips

Chicken marinade:

Chicken breasts (1/2 inch thick)

Cumin

Chilli powder

Jalapeno

1 lime

Cilantro (finely chopped)

Mix all the ingredients for marinate in a bowl and put the chicken. It can be marinated overnight for better taste.

To cook it, put a tablespoon of oil in a pan and some salt in the chicken. When the oil began to smoke, put the chicken in the pan and let it be seared for 2-3 minutes on each side.The trick is to wrap the chicken in aluminum foil after cooking until ready to serve. The chicken will continue to cook with the heat and all the moisture will be locked inside.

After cooking the chicken, add a couple of tablespoon of oil in the same pan and saute bell peppers and onion for a couple of minutes and then set aside

This is optional: heat your sizzling plates.

While waiting, cut the chicken to strips, put it on the plate along with the veggies.

Put some sauce collected in the chicken to the plate for the sizzling effect.

Top with sour cream and salsa.

Heat your tostillas and serve.

VERDICT
WILL: Don't you deny it that you are thinking you can eat that everytime you are seeing a photos of foods while you are surfing the world wide web. Well, I am also guilty of it. So when I saw restaurants like Chili's and Stewords River Boat offering chicken fajitas, I immediately googled for recipe. So here, my greatest man cooked for me. Haha.

Saw him how to do it and it seems easy. But never dare and too lazy to do it on my own. :) The taste is awesome. The aroma filled our home and it is really nice. Lime, sour cream and salsa sauce is really perfect combination. Chicken is so tender.

Try to do this guys.

Slow Fried Chicken with Mushroom Sauce Recipe

2pcs Chicken Fillet
Salt
Pepper
Paprika
1 can mushroom
1 pack cooking cream
Garlic 
Onion

Dry marinade the chicken with pepper, paprika and garlic for 12 hours. Fry in a low heat. 

Sauté garlic, onion, and sliced mushrooms. Once caramelized, pour in the cooking cream. Let it simmer.

Put the mushroom creme on top and serve with hot rice.

VERDICT
ABBEY: Wilma again waved her magic sandok to come up with this recipe. The food is delicious. The cream really went well with the chicken. The soft texture of button mushroom gave more variation on each bite. Maybe next time she'll perfect the cream to gravy-like viscosity.