It’s dense. It’s chocolatey. It’s healthy. It’s low-sugar. It’s gluten-free so that means NO FLOUR. It’s also a power snack if you are an endurance athlete like a runner/triathlete, or if you are into fitness in general. And it’s made of potatoes. Now, everyone on this …
I call this the get-well-soon soup. Well, in truth, it’s a Chinese dish that I’ve grown to love recently. This chicken Sibot soup is actually my local take on the traditional Chinese Chicken Black Soup which is known to have medicinal properties.
Some would say eeeewww, while others will say YUM! This recipe isn’t for everybody, but if you are like me who likes chicken feet. Then watch this video. Because I will show you how you can make the classic dimsum chicken feet!
This is not a Filipino recipe, but I know Filipino also eats a lot of chicken feet as adobo or if not as bbq.
Here’s one thing important though. Making this dish TAKES TIME. So before doing this recipe make sure to set aside at least two hours of your time.
1 kg of chicken feet
1 thumb-size ginger - grated or finely chopped
3 tablespoons Chinese rice vinegar
1 tablespoon honey
2 tablespoon white sugar
1/4 cup soy sauce
1 1/2 tablespoon black beans
1/2 tablespoon Chinese five spice
2 cups of water
I'm also going to break down the cooking process into 4 stages so its easier for you to follow along.
STAGE 1: FLASH BOIL
- In a large pot, fill it with water. Then add in 3 tablespoons of Chinese vinegar, and then honey. If you don’t have Chinese vinegar, a regular vinegar will do.
- Stir, then add the chicken feet and let it boil for 5 minutes. Never skip this step by the way because this helps in making the skin soft and pruny for later.
- Drain and rinse the meat so it cools down to room temperature. Soak it in an ice-cold water. Leave it for 10 minutes.
- Finely grate or chop ginger, garlic, and chili.
STAGE 2: DEEP FRYING
- In a large pot (I highly suggest a pot with a lid) to do this next step. Add your choice of cooking oil. I’m using coconut oil here but you do you on your choice of oil here. Once you have the oil set to the right temperature, carefully place some pieces in while mixing it from time to time.
- Cook for about 2-3 minutes or until you have a light brown color.
- Drain and place it in a cooking tray. Let it cool until good enough to hold with your hands.
- Now, this is the part where I cut the nails. Some would do it while the meat is fresh, but doing it at this stage makes it easier as the bones are crunchy already and easier to cut. After cutting the nails, slice it diagonally into 2-3 cuts.
Stage 3: BRAISING
- In a pot, add the oil. Then toss in the grated ingredients from earlier. So those were the garlic, chilis, and ginger. Sautee for a few seconds.
- Then add in the soy sauce. Followed by the Chinese vinegar, then sugar. Also, add about a tablespoon of salt.
- Also, add Chinese Five Spice. Then our salted black beans (also known as Tausi or Taosio in the Philippines). Let it boil for 2-3 minutes on medium-low heat.
- Then add in the chicken feet, with 2 cups of water. Mix it and allow to cook for 15 minutes, or until the sauce has reduced.
- If the skin isn’t tender enough and the liquid has reduced. It means it needs more time, add in another 1 cup of water, and let it simmer again until you have a reduced sauce and soft texture of the skin.
Stage 4: STEAM PROCESS
- Using a pot or a wok, add in water enough to boil but not go beyond the steamer that you will be using.
- Then use saucers to plate by grabbing a few portions of the chicken feet to the saucer, then add a scoop of the reduced sauce. Then top it with some green chilis.
- Stack the steamers on top of each other, then allow to steam for 15 minutes. Serve!Complete your Chinese dimsum experience by also making my Homemade Dimsum Break Steam Rice and Chinese Chili Oil. Also watch the recipes below!
For this video, we will do Sinugba na Isda or inihaw…without the grill. This tuna panga recipe is assured to give you that moist, well-cooked grilled fish. Plus the marinade flavor is so Filipino that gives it a balance of salty, sweet, and spicy flavors.
Sinugba has always been a staple weekend sort-of-life celebratory dish in the Philippines. You know your neighbor is making sugba when you get a sniff of that smokey charcoal aroma in your neighborhood. And for a chick who grew up in Gensan where we …
Tuloy, Tamban, Sardine. A very inexpensive type of fish that most of us Filipinos would normally just fry and eat with the standard soy sauce with sili. I love this fish so much because it’s inexpensive but I admit, it takes time to clean and prep for cooking. But the effort that you make to prep this fish, makes up for the delicious and healthy benefits of this ingredient.
So I decided to put up this recipe because I think this tuloy (or sardine fish) deserves a spotlight. This sardine recipe is easy to follow, doesn’t require many ingredients, and it actually puts the humble sardine a step up.
Fresh sardine - 1 kilo (with innards and gills removed)
Extra virgin olive oil – about ¼ cup
Finely chopped garlic – 4 cloves
Chilis – 3 pcs (chopped)
Salt – 1 tablespoon
Ground Black Pepper – 1 teaspoon
Kalamansi – 5 pcs.
- Remove the gills and innards of the fish. I found that using a scissor to remove the innards is the easiest way rather than using a knife.Note: make sure to have a separate container where you can put in all those innards. Don’t throw them out in the trash right away btw, because they are going to stink like death. Literally! Boil them first, then feed it to a cat or dog.
- Then remove the scales by going to the opposite direction of the fish scales. Once done, rinse with water and set aside.
- Pre-heat oven to 250 degrees for 5 mins.
- In a large bowl, add the chopped garlic, chili, extra virgin olive oil, salt, and ground black pepper. Followed by squeezing the calamansi into the mixture. Mix until all ingredients are combined.
- Then add the cleaned sardine fish. Lightly toss it with the marinade mixture to ensure that the marinade mixture is thoroughly mixed to the fish meat. Set aside for 30 minutes.
- Now on a baking tray, drizzle some of the olive oil, and spread it out evenly on the tray. Doing this will avoid the fish meat from sticking together once cooked. Then lineup the fish meat to the tray.
- Add thin slices of garlic, more chopped chilis (depends on how spicy you want it), and also add the squeezed calamansi peelings from earlier. Go drizzle some more extra virgin olive oil.
- Place in the oven and cook for 10 minutes.
- Fish is done. Serve it as is on a tray, or transfer to a serving dish and with the drippings too!
Now I also made another variation of this. For the 2nd half of the fish, I added some dried fennel seeds just to give it that aromatic Middle Eastern twist, which actually came out pretty good as per our 3-person-table voting over dinner.
Who doesn’t love pancakes? Like really fluffy, creamy, milky, pancakes! Most of us home cooks would normally buy the pre-mixed pancake box from a grocery store to achieve such “YUMMY PANCAKES”. They’re great, but they are NOT really that great for me. Plus, you actually do not have to buy those boxes also. Making a restaurant-style pancake is actually EASY TO MAKE
Before you make a yummy pie, in this case an ube pie. You need to make the pie crust. This pie crust recipe is ideal for sweet pies but if you want to use this for savory pies, just omit the sugar in the recipe. Here’s how you can easily make it at home.
2 ½ cups all purpose flour/first-class flour
1/8 cup white sugar
150 grams butter (cold)
Ice cold water
1. Sift the flour on a large bowl then add the sugar and mix altogether.
2. Cut the butter into 1 inch cubes, then add to the flour mixture.
3. Roughly break the butter to the mixture until you have a chunky texture of the flour.
4. Then slowly add the cold water (about 3 tablespoon at a time) while continuously massaging the flour to a dough. Once you achieve a soft texture on the dough, wrap it on a cling wrap and place it in the fridge for 45 minutes.
5. Next is cut the dough into half. The first dough will be for the bottom crust, while the second dough will be used as a top crust/ribbon.
6. With the first half of the dough, massage it to form a ball. Then using a flat surface, dust it with flour so as your rolling pin.
7. Preheat oven to 200 degrees Celsius.
8. Flatten the dough using the rolling pin by rolling the dough in one direction, then turn the dough to one side. Make sure to have the thickness of the dough is as same as a coin.
9. Place your pie mold on top of the dough, and cut it 1 inch wider of the actual container.
10. Oil your pie container, then place the dough on top of it. Gently tap the sides of the container to make sure that the dough fits properly to the mold.
11. Cover the dough with a tin foil, and add weights to the bottom part of the dough to avoid the dough from rising.
12. Place in the oven for 40 minutes.
13. Now for the 2nd half of the dough, repeat steps 5 to 7.
14. Then using a ruler as a guide, cut the dough into 1 inch wide, and remove and group each strips.
15. When adding the dough ribbons as the top crust, pinch the uncooked dough to the bottom crust, and do a criss-cross pattern of weaving to the ribbons.
Note: Add an egg wash to the dough ribbon to give it a golden brown color once cooked.
16. Bake the top ribbons with the pie filling altogether for about 30-45 minutes, or until the top pie crust turns golden brown.
Now if you want to know how I made this criss-cross pattern on this video or basically the full recipe of this Ube Pie, you can see the recipe here.
The humble ube. Ugly on the outside, damn good in the inside! That’s how I would sum up this humble root crop. Ube is a staple dessert or snack ingredient in the Philippines, and it has especially become famous/trending with other recipes like ube cheese pandesal, …