Anyway, through the years, I’ve been making this Hainanese Chicken Rice dish at home. I made some adjustments to the recipes that I would find online and adding more flavor by doubling-down on spices. Twice the flavorful spices and umami taste without the MSG.
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 …
My curiosity for this herb started years back when I posted this spice pack on my Instagram, and my old boss responded that its called SIBOT. A mix of Chinese spices, that I swear, smells like heaven!
I didn’t know how to cook with it yet so I’ve been stocking up on these spices waiting for a eureka moment to hit me on how I can use this magical pack of herbs. Fast forward to the present, I’ve been cooking with this from time to time especially if I need that hearty soup to give me a pick-me-up-mood at the end of the day. Plus, in Chinese tradition, it's known as a medicinal soup. So that’s just a great bonus to have if you are making this dish.
This chicken Sibot soup is actually my local take on the traditional Chinese Chicken Black Soup. Since hunting a black chicken is close to impossible in the Philippines, we are going to stick with our usual dressed chicken. And for this recipe, I used chicken thighs. But you can use any other chicken parts as well.
4 pieces of chicken thighs with bone-in.
2 packs sibot pack
1 large carrot - cut into cubes
1 medium-size sweet potato (camote) - cut into cubes
2 medium-size radish - cut into cubes
Salt to taste
- On a pot, bring the water to boil and add in the chicken meat. Cook it for 15 minutes. While it boils, remove the white froth that forms on top of the broth.
- Then add in the sibot herbs. Continue to let it cook for about 15 mins.
- Add in the sliced sweet potato, carrots. Then salt to taste. Continue to cook for 5 minutes.
- I wanted the radish to retain that crunchy texture, so I made sure to add it to the last part along with the goji berries, and just let it cook for 3 to 5 more minutes.
- Serve in a bowl and enjoy!
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 …
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 are abundant in seafood, most specially the priced tuna, sugba (which means to-grill in English) has been a regular thing. So for this video, I will show you how to make a sinugba marinade and glaze that is TRULY Filipino in flavor.
Full list of ingredients and measurements:
1 cup soy sauce
1 1/2 cup water
4 cloves of garlic - chopped
2 bird’s eye chili - chopped (optional)
2 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
2 tablespoon tomato sauce
1.In a large container, mix the the soy sauce, water, crushed garlic, chili, salt, and ground black pepper.
2.Add your choiced fish meat, and marinade for at least 1 hour to 3 hours.
3.Then grill your marinated mixture.
1.Strain 2 cups of the marinade mixture, and cook over low heat.
2.Add the tomato sauce and sugar, and stir until you have a thick consistency. Set aside.
3.While on the half part of the grilling process, brush the glaze to meat and allow to cook for 5 minutes.
Note: De-glaze for the second or third time if needed.
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
I noticed that a lot of fellow Filipino’s fall to this idea that lettuce (most especially iceberg lettuce) is a healthy choice to have when it comes to eating green salads. Although I have nothing against this choice, what most people do not understand is that there are FAR BETTER healthier ingredients out there instead of just lettuce. Most especially if you’re choice of lettuce is the iceberg, which, unfortunately, does not have much nutritional content. Now add to that the type of dressing that you use that can make it an unhealthy bowl of a “healthy bowl”. That’s why I’m excited to share with you my go-to salad recipe that’s been my staple at home.
The star of this dish is the singkamas, also known as jicama. I love this root crop so much because there’s just plenty of dishes you can make of it. Another wonderful thing about jicamas/singkamas is that its packed with nutrients. Have a look at this image. It's totally worth it to have it in your kitchen.
(image credits to www.organicfacts.net)
Ingredients are VERY FILIPINO so it’s easy to find and you won’t need to purchase that western-kind of ingredients just to make a healthy salad bowl. So here’s how you can make this salad at home that serves 3-4 people.
1 medium/large size Jicama/Singkamas – peeled and thinly sliced
2 medium almost-ripe tomatoes (orange in color) – sliced into wedges
1 medium-size red onions – thinly sliced
3 strands of long beans/sitaw – cut into an inch length (optional)
1 salted egg - sliced thinly
Raisins – ¼ cup
For the dressing
¼ cup extra virgin olive oil
4 kalamansi – squeezed and with seeds removed
2-3 tablespoon of honey
1 teaspoon of salt
Black pepper – crushed
- Slice the vegetables and salted egg according to instructions, then add them together in a mixing bowl.
2. In a separate bowl, add the kalamansi juice, olive oil, salt, and black pepper together. Wisk vigorously until you the ingredients are fully emulsified.
3. Add the mixed dressing to the bowl of fresh ingredients, and toss everything all together.
4. Place a portion of the salad to a salad plate.
5. Serve and enjoy!