Kabsa

This is a recipe taught to me by my mom who is in Saudi Arabia.
Mom introduced this to me when I was in grade school. Then when she arrived here in the Philippines for my wedding, she prepared this recipe again. It was so delicious! and spicy!

Know more about Kabsa here.

Ingredients:
1/2 kilo chicken, cut into pieces
1/4 cup olive oil
2 medium onions, cubed
4 tomatoes (pakuluin sa tubig pagkatapos ay balatan)
4 cloves garlic, crushed
2 cups of basmati rice
2 cups water (kung ilang cups ang basmati rice ganun din ang tubig)
1 stick of cinnamon bark
2 pcs of cardamom pods (hill)
2 cloves (optional)
1 chicken cube
salt and pepper to taste
2 potatoes (optional)

Cooking Instructions: (click pictures to enlarge)

Nilagang Baka (Beef Stew)

Ingredients:
1/2 kilo kasim (shoulder part ng baka), cut into cubes
3 potatoes, quartered
1 bundle Pechay, cut into half
1 small cabbage, quartered
2 onions, quartered
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 black peppercorns
1 liter of water
Salt and pepper to taste

Cooking Instructions:
1. In a big casserole, heat oil and sauté the garlic and onions.
2. Add water, beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
3. Add the potatoes. Continue to simmer until potatoes are cooked.
4. Add the cabbage then the pechay. Do not over cook the vegetables.
5. Salt and pepper to taste.
6. Serve steaming hot in a bowl and plain white rice.

*for more added flavor, you can also use Maggi Magic Sarap as seasoning in exchange of salt and pepper..1 tablespoon will do.

Chicken Kiev

Ingredients:
2 chicken breasts, boneless
1 cup butter, softened
2 tbsp chopped fresh parsley
2 eggs
salt
pepper
flour
bread crumbs

Chicken filling:
1. In a bowl, combine the butter, parsley, salt and pepper. Mix well.
2. Using a paring knife, make an incision on the chicken breasts and widen it into a pocket.
3. Spoon the butter mixture and stuff it into the chicken. You can also use a plastic bag to stuff the chicken. Make an opening on the corner of the plastic bag, put the butter mixture and squeeze into the chicken.
4. Place the chicken on a shallow dish, refrigerate for 30 minutes or more until butter mixture hardened.

Chicken Kiev breading:
1. Add some salt and pepper on flour.
2. Beat the eggs until well mixed.
3. Dip the chicken on flour then on the egg mixture then on the bread crumbs. make sure chicken is well covered.
4. turn the heat to medium. Pan fry the chicken for about 5-6 minutes on both sides or until golden brown.
5. Cut the chicken kiev into half then serve.

Shrimp Alfredo with Brocolli

Ingredients:
200 grams shrimp
3 packs heavy cream
brocolli, steamed
salt
pepper
5 cloves garlic, minced
1 small onion, minced
1/4 cup butter
500grams fetuccini

How to:
1. Follow the instructions on the fetuccini pack.
2. Boil the shrimps until orange colored. Remove the head and peel the shell. Do not throw the heads. Set aside.
3. Heat butter in a sauce pan, saute garlic and onions. Add the shrimp heads (the strongest flavor is in the head of the shrimps). Season with salt and pepper.
4. Pour the heavy cream and let it boil. Add grated cheese.
5. Cook for a few minutes more.
6. Pour the sauce into the pasta. Top with shrimps and steamed brocolli. Serve.

Note: In this recipe, I used spirals instead of fetuccini (because unfortunately, I was not able to find fetuccini pasta and I'm running out of time to look for one)

Simple Steak Recipe

Ingredients:
450grams pork loin, medallion cut
1 medium-sized onion, cut into rings
2 tbsp. oyster sauce (you can also use worcestershire sauce)
3 tbsp. water
3 tbsp. olive oil/canola oil
McCormick Grill Mates Montreal Steak
salt
ground pepper


How To:
1. Season pork with McCormick Montreal Steak. Rub until all sides are covered. Leave for a few minutes. (you can also use salt and pepper as seasoning)
2. Heat oil in a pan. Cook onions. Season with salt and pepper. Set aside.
3. In the same pan, place the marinated pork and cook until both sides are nicely brown. Medium-heat fire.
4. Add the oyster sauce. Then add the water.
5. Cook for a few minutes more until pork is tender.
6. Remove from pan. Place in a platter and garnish with onions.
7. Serve hot with rice.

*You can also serve this as a steak sandwich. Just cut the pork into strips and place in hotdog buns with onions.

Chicken Carbonara

Ingredients:
1/4 kilo chicken
2 cans Nestle cream
1/2 cup full cream milk (evap milk)
1 can sliced mushroom
5 cloves garlic, minced
1 small onion, minced
ground pepper
salt
fresh parsley
bacon bits
butter
grated cheddar cheese or parmesan cheese
500grams spaghetti

For the noodles:
1. See instructions on the package.

For the sauce:
1. Cook chicken in boiling water then cut into strips or cubes
2. Heat butter in a pan, saute onion and garlic.
3. Put in the chicken strips (you can also use left-over chicken)
4. Add some salt and pepper
5. Add the sliced mushrooms and cook for about a minute
6. Pour the Nestle cream and the milk. Medium-heat fire.
7. Let it boil for a few minutes, stirring occasionally
8. Add the grated cheese (if your sauce becomes so thick, you can add some milk to thin the mixture).
9. Cook for a few minutes more until cheese melts.

To serve:
1. Place the spaghetti on a platter
2. Pour in some sauce then mix.
3. Add grated cheese
4. Add some parsley
5. Season with bacon bits
6. Serve hot.

Bon Appétit!