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January 12, 2018

Filipino Chicken Curry

Posted by HI Cookery under 01 January | Tags: , , , , |
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Filipino Chicken Curry

January 12: National Curried Chicken Day

We have cooked different chicken curries for our blog before. But Islander seems to have gone back to the basics with her family’s Filipino-style chicken curry recipe for National Curried Chicken Day. This tasty dish is sometimes served at Filipino buffets and fiestas.

The Philippines were ruled by the Indianized kingdom of the Hindu Majapahit, Khmer Empire and Buddhist Srivijaya for 2,000 years before the islands were colonized by Spain. There is still a big population of Indians in some areas. Thus, the Indian culture has influenced Filipino cuisine. This recipe fuses Indian curry spices with sour patis (Filipino fish sauce) to give this dish its distinct flavor.

For a Filipino fusion food, try this Pinoy-style chicken curry recipe on National Curried Chicken Day.

Recipe

  • 1-2 pounds chicken legs or thighs
  • 3 tablespoons oil
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, quartered
  • 2 garlic cloves, smashed
  • 1 tablespoon patis (fish sauce)
  • 3 tablespoons curry powder
  • 1 cup water
  • ½ – 1 cup baby carrots
  • 1 can (14 ounces) coconut milk
  • 1 bell pepper, cut into large squares
  • Salt and pepper to taste

Directions

Prepare the vegetables by cutting the potatoes, onion and bell peppers. Set aside.

Heat 2 tablespoons of the oil in a large pot. Cook the potatoes on medium high heat for about 5-7 minutes, stirring occasionally so they don’t stick to the pot. Transfer to a bowl and set aside. In the same pot, add 1 tablespoon of oil and lightly brown the chicken pieces. Add the onions and garlic to the chicken and sauté until the onions have softened. Season with patis (fish sauce).

Sprinkle in the curry powder. Stir well with the water. Add the carrots and potatoes. Cover, lower the heat to medium and simmer for about 20 minutes, stirring occasionally.

Stir in the coconut milk. Mix in the bell peppers. Season with salt and pepper to taste. Cook for another 10 minutes. Transfer to a large serving bowl. Serve hot with rice.

Notes

  • Bottled patis (fish sauce) may be found in the Asian section of some grocery stores or in Asian markets.
  • Search our blog for more chicken curry recipes.
  • Find more Filipino recipes under the ethnic section of our Theme Menus.

 

 

January 6, 2018

Lentil Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Lentil Soup with Lemon

lentilsoup

January 6: National Bean Day

We are but a few days into the new year and our resolution to eat healthier is fulfilled with this recipe for lentil soup with lemon. In some countries (like Italy, Hungary and Lebanon), these lucky legumes are considered an auspicious new year’s food. The beans’ flat and round shape resembles coins and, when cooked in liquid, the lentils plump up, symbolizing growing wealth. Health and wealth in a bowl are a wonderful way to ring in the new year as well as celebrate National Bean Day!

Recipe

Adapted from Sol S.

Ingredients

  • 1 pound lentils (preferably red lentils), rinsed
  • 6 cups water (or chicken or vegetable stock)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5+ cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 lemon, juiced
  • ¼ cup fresh cilantro leaves, chopped

Directions

In a large pot, bring the water to a boil. Reduce the heat to medium. Add the lentils and cook covered for 20 minutes. Meanwhile, heat the olive oil in a pan. Saute the chopped onions and minced garlic until soft and fragrant.

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Add the onion-garlic mixture to the lentils. Stir in the ground cumin. Simmer for 10 minutes. Stir in the lemon juice and cilantro leaves. Ladle into soup bowls and serve hot with flat breads.

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Notes

  • Lentil soup with lemon is also a good recipe to make during January (National Soup Month). We also like to eat lentil soup on Lent Fridays—it is simply delicious while fasting from meat dishes.
  • Thanks to our Syrian chef friend, Sol. S., for sharing this recipe with us.
  • Search our blog for more bean and soup recipes.
 

January 25, 2017

Irish Coffee Cupcakes

Posted by HI Cookery under 01 January | Tags: , , , , |
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Irish Coffee Cupcakes

Irish Coffee Cupcakes

January 25: National Irish Coffee Day

Sometimes on a cold winter night, Highlander has a hot nightcap—a decaffeinated Irish coffee. His favorite flavors of chocolate, coffee and Bailey’s (Irish cream liqueur) with a shot of whiskey is a relaxing drink at the end of a long work day.

He also indulges in Irish coffee cupcakes as an occasional after-dinner treat. They are among his favorite desserts, along with the Irish cream liqueur cake that he often requests for his birthday.

Irish coffee cupcakes are ideal for National Irish Coffee Day as well as St. Patrick’s Day.

Recipe

(Adapted from “Ready for Dessert: My Best Recipes” by David Lebovitz)

For the cupcakes

  • 1 ¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup coffee, strongly brewed
  • 6 tablespoons cocoa powder
  • ½ cup butter, room temperature
  • 1 ¼ cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Directions

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a saucepan over medium heat, mix together the coffee and cocoa. Add the butter and stir until melted.

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Add the brown sugar and cool to room temperature before beating in the eggs. Stir in the vanilla. Gradually add the flour mixture and stir until the batter is smooth.

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Scoop into a muffin tin lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 20 minutes. Remove from the oven and cool completely. While the cupcakes are baking, make the Irish cream filling. Yield: 14 cupcakes

irishcoffeecupcakessteps3

For the Irish cream filling

  • 4 ounces cream cheese, softened
  • 4 tablespoons (½ stick) butter, softened
  • 6 tablespoons powdered sugar
  • 1 ½ tablespoons Irish cream liqueur (we used Bailey’s)

Directions

In a bowl, beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar. Stir in the Irish cream liqueur until the filling is smooth. Core the cooled cupcakes.

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Pipe the filling in the center. Replace the cores and press down to flatten the tops slightly. Chill in the refrigerator for 10-15 minutes to set the filling. Make the Irish whiskey chocolate glaze.

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For the Irish whiskey chocolate glaze

  • 4 ounces semisweet chocolate
  • ¼ cup heaving whipping cream
  • 2 teaspoons corn syrup or agave nectar
  • 2 tablespoon Irish whiskey (we used Jameson’s)
  • green confectioner’s candy, melted (optional)

Directions

In a microwavable bowl, melt the chocolate. Stir until smooth. Then pour in the cream. Mix until incorporated. Stir in the corn syrup or agave nectar and Irish whiskey until smooth. Frost with a spatula or dip the tops of the cupcakes to coat.

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Let the chocolate glaze set. Drizzle melted green confectioner’s candy on top (optional).

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Notes

  • We used Wilton brand green candy melts to drizzle on top of the cupcakes.
  • An alternative to the Irish whiskey chocolate glaze is a whipped ganache frosting. Simply cool the glaze to thicken at room temperature and beat until light and fluffy. Place in a decorating bag. We used Wilton tip 1M to pipe swirls on top of the cupcakes. Optional: Sprinkle green shamrock shapes or non-pareils on the frosting for a festive food.

irishcoffeecupcakessteps8

 

 

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