The Shy Home Chef » chicken stock

Almondigas (Misua with meatballs)

Shy Home Chef — Wed, 30 Jan 2013 23:21:04 +0000

piece

medium sized patola (loofa or Chinese Okra), sliced

Procedure

For meatballs:

Combine all ingredients. Mix thoroughly until all the ingredient are well incorporated. Form into 1 inch balls.

For broth:

Saute onions and garlic in hot oil. Add chicken stock, then season with patis and salt. Allow to boil.
Add meatballs to boiling stock. Cover and simmer for 10 minutes.
Add patola and simmer for 3 minutes.
Put in vermicelli and cook for another 1-2 minute.
Turn off the heat and ready to serve.

Shy Home Chef — Wed, 16 Jan 2013 23:10:05 +0000

Ingredient
1	pound	chicken, cut into serving pieces
3	pieces	pieces potatoes, peeled and halved
1	piece	red onion, diced
6	cloves	garlic, minced
1	piece	green bell pepper, sliced into strips
1	piece	red bell pepper, sliced into strips
1	piece	medium size carrot cut same size as potato
2	cup	chicken stock (broth)
1	cup	tomato sauce
3	pieces	bay leaf
1/4	cup	patis (fish sauce)
3	tablespoon	cooking oil


Procedure

In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken turn into slightly brown.
Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
Salt and pepper to taste. Serve this dish hot with steamed rice.

Shy Home Chef — Tue, 15 Jan 2013 13:59:35 +0000

Ingredient
3	pounds	Oxtail (Cut into 2″ Thick Pieces)
		Flour (For Dredging)
4	tablespoons	olive oil
1	cup	onion
1	cups	Chicken stock
2	cups	red wine
1	cup	tomato sauce
1	cup	chopped tomato
1	tablespoons	fresh thyme leaves
	dash	salt and pepper

Procedure
1	Trim the excess fat from the oxtails and season liberally with salt and pepper.
2	In a 6 to 8-quart, heavy-bottomed casserole, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, This should take 8 – 10 minutes. Removed the browned oxtails to a plate and set aside.
3	Add the onions to the same pan and stirring constantly with a wooden spoon, cook them until lightly browned. Add the wine, stock, tomato sauce, chopped tomato and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook for 1 ½ – 2 hours, or until the meat is falling off the bone.
4	Carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
5	Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
6	Pour over pasta.