INGREDIENTS:
3 slices ginger
3 cloves garlic (roughly chopped)
1 can chicken breast (kirkland brand from costco)
1/2 c rice *
1/2 c sweet rice *
10 c water
fish sauce (to taste) *
oil
* I used the rice cup for measuring
DIRECTIONS:
1. Set IP to Sautee mode. After heated, add oil to pot and sauté ginger and garlic until fragrant.
2. Add chicken and stir for a minute. Add fish sauce (approximately 2 tablespoons). Add rice. Stir for a minute and add water.
3. Place lid on IP and set to Porridge mode (normal).
4. Let pressure release naturally and remove lid.
5. Set IP to Saute mode. Stir until arroz caldo is of desired thickness.
6. Add fish sauce if desired.
NOTES:
I like my arroz caldo on the thicker side, hence the use of sweet rice. I've seen most recipes that use regular rice and the water is reduced to 8 cups.
RESULTS:
Tasty. The canned chicken breast was a convenient shortcut and didn't seem to affect the flavor. On the stove, I normally use chicken thighs.
Monday, January 6, 2020
Sunday, January 22, 2012
Pho
INGREDIENTS:
beef bones (I usually use 2 beef shanks)
carrots (2-3 thick ones, peeled and cut in big chunks)
ginger root (unpeeled and cleaned)
1 onion (quartered)
beef (chuck roast - some cubed and place in broth, thinly slice rest)
fish sauce
salt
sugar
pepper
star anise (about 8)
bean sprouts
pho noodles
hoisin sauce
siracha sauce
DIRECTIONS:
1. Parboil beef bones in salt and water. Drain, and place back in pot.
2. Add to broth - water, fish sauce (or beef/chicken buillon cubes, or chicken stock). Also add carrots, ginger, onion, and other spices (at least the star anise, but I've also experimented with adding allspice and cinnamon sticks). Also add cubed beef if you want.
3. Bring broth to boil, then lower to a simmer. Simmer for several hours.
4. Continually skim fat off surface of broth. Season to taste along the way.
5. While broth cooks, thinly slice some beef and boil the pho noodles.
6. To prepare pho for eating, place a serving of cooked noodles and bean sprouts (and other desired garnishes) in a bowl. In a separate small pot, add broth and desired amount of thinly sliced beef. After beef is cooked, poor meat and broth over your noodles and veggies in bowl. Add hoisin sauce and/or siracha sauce if you want.
beef bones (I usually use 2 beef shanks)
carrots (2-3 thick ones, peeled and cut in big chunks)
ginger root (unpeeled and cleaned)
1 onion (quartered)
beef (chuck roast - some cubed and place in broth, thinly slice rest)
fish sauce
salt
sugar
pepper
star anise (about 8)
bean sprouts
pho noodles
hoisin sauce
siracha sauce
DIRECTIONS:
1. Parboil beef bones in salt and water. Drain, and place back in pot.
2. Add to broth - water, fish sauce (or beef/chicken buillon cubes, or chicken stock). Also add carrots, ginger, onion, and other spices (at least the star anise, but I've also experimented with adding allspice and cinnamon sticks). Also add cubed beef if you want.
3. Bring broth to boil, then lower to a simmer. Simmer for several hours.
4. Continually skim fat off surface of broth. Season to taste along the way.
5. While broth cooks, thinly slice some beef and boil the pho noodles.
6. To prepare pho for eating, place a serving of cooked noodles and bean sprouts (and other desired garnishes) in a bowl. In a separate small pot, add broth and desired amount of thinly sliced beef. After beef is cooked, poor meat and broth over your noodles and veggies in bowl. Add hoisin sauce and/or siracha sauce if you want.
Saturday, January 21, 2012
Patupat (or Suman)
INGREDIENTS:
2 c sweet rice
2 c coconut milk (1 can + water to equal 2 cups)
1 tsp salt
1/2 cup sugar (or a little less, slowly add and taste)
banana leaves
DIRECTIONS:
1. Soak rice in water for several hours and drain water.
2. Cook rice with coconut milk on stove. Bring to boil, then quickly lower to a simmer. Make sure to stir once in a while so that it doesn't burn. Cook for about 20 minutes. Rice won't be fully cooked, but will be sticky.
3. Add salt and sugar to rice as needed. Mix well and make sure to taste. Cover pot while rice cools.
4. After mixture has cooled, wrap in banana leaves.
5. Steam wrapped patupat in steamer for about 1 hour.
NOTES:
Not absolutely necessary to soak rice, but it provides a better texture. You can also boil patupat to cook them (just put patupat in a pot, and add enough water to barely cover them; bring water to a boil then lower to a simmer; cook for about an hour). However, I found steaming to provide a better end result.
RESULTS:
I still need to tweak the flavor of it. Just make sure to taste the rice along the way as you add salt and sugar. Also, careful not to wrap the patupat too tightly. A couple of my cone-shaped ones busted open in the cooking process.
Other than that, the end result has been a success.
2 c sweet rice
2 c coconut milk (1 can + water to equal 2 cups)
1 tsp salt
1/2 cup sugar (or a little less, slowly add and taste)
banana leaves
DIRECTIONS:
1. Soak rice in water for several hours and drain water.
2. Cook rice with coconut milk on stove. Bring to boil, then quickly lower to a simmer. Make sure to stir once in a while so that it doesn't burn. Cook for about 20 minutes. Rice won't be fully cooked, but will be sticky.
3. Add salt and sugar to rice as needed. Mix well and make sure to taste. Cover pot while rice cools.
4. After mixture has cooled, wrap in banana leaves.
5. Steam wrapped patupat in steamer for about 1 hour.
NOTES:
Not absolutely necessary to soak rice, but it provides a better texture. You can also boil patupat to cook them (just put patupat in a pot, and add enough water to barely cover them; bring water to a boil then lower to a simmer; cook for about an hour). However, I found steaming to provide a better end result.
RESULTS:
I still need to tweak the flavor of it. Just make sure to taste the rice along the way as you add salt and sugar. Also, careful not to wrap the patupat too tightly. A couple of my cone-shaped ones busted open in the cooking process.
Other than that, the end result has been a success.
Friday, January 20, 2012
Tupig
INGREDIENTS:
1 lb glutinous rice flour (or 1 box mochiko)
2 cans coconut milk
1 pkg frozen shredded young coconut
brown sugar, to taste (about 1/2 cup)
banana leaves
DIRECTIONS:
1. Combine rice flour, brown sugar, coconut milk, and shredded coconut. Mixture will be a little runny, but sticky.
2. Wrap mixture in banana leaves.
3. Bake in oven at 375F for 1hr and 30min.
4. Let completely cool before eating, tastes much better the next day.
NOTES:
When they're straight out of the oven, the texture isn't quite right (not as sticky). Don't over bake.
RESULTS:
Thumbs up from the entire family. This recipe is a keeper. The final recipe posted here is a result of combining a few recipes I found over the internet.
1 lb glutinous rice flour (or 1 box mochiko)
2 cans coconut milk
1 pkg frozen shredded young coconut
brown sugar, to taste (about 1/2 cup)
banana leaves
DIRECTIONS:
1. Combine rice flour, brown sugar, coconut milk, and shredded coconut. Mixture will be a little runny, but sticky.
2. Wrap mixture in banana leaves.
3. Bake in oven at 375F for 1hr and 30min.
4. Let completely cool before eating, tastes much better the next day.
NOTES:
When they're straight out of the oven, the texture isn't quite right (not as sticky). Don't over bake.
RESULTS:
Thumbs up from the entire family. This recipe is a keeper. The final recipe posted here is a result of combining a few recipes I found over the internet.
Tuesday, May 3, 2011
Red Velvet Waffle
INGREDIENTS:
2 cups all purpose flour
5 tablespoons cocoa
1 teaspoon baking soda
1 1/3 cups sugar
1/4 teaspoons salt
½ Stick of butter (melt then allow to cool)
2 cups buttermilk
2 eggs
1 teaspoon vanilla
2 tablespoons red food color
Cream Cheese Butter (Combine Butter, Cream Cheese, and Cinnamon in a bowl.)
DIRECTIONS:
1. Combine the flour, cocoa, sugar, salt, and baking soda in a large mixing bowl.
2. In another bowl combine the butter, buttermilk, eggs, vanilla extract, and red food color.
3. Once this is all mixed, slowly add the flour mixture to the wet mixture a few scoops at a time. Use a whisk or a mixer to combine, but do so slowly.
4. Pour batter into heated waffle maker, and cook!
NOTES:
For the cocoa, I used Hershey's unsweetened cocoa. I also made a buttermilk substitute (1 tablespoon of distilled vinegar into a 1 cup measurement, and fill remaining with milk). I didn't make the cream cheese butter.
RESULTS:
Soooo good! They are great as a dessert waffle, but aren't overly sweet. I didn't make the cream cheese butter because I was tired and the waffle was just as good with nothing on them.
This recipe made 5 waffles in my belgian waffle maker. I heated the leftovers in the waffle maker the next day and they're still tasty. I'm actually eating some right now as I type this. Yummy...
http://jgrunsthekitchen.wordpress.com/2010/06/23/red-velvet-waffles/
2 cups all purpose flour
5 tablespoons cocoa
1 teaspoon baking soda
1 1/3 cups sugar
1/4 teaspoons salt
½ Stick of butter (melt then allow to cool)
2 cups buttermilk
2 eggs
1 teaspoon vanilla
2 tablespoons red food color
Cream Cheese Butter (Combine Butter, Cream Cheese, and Cinnamon in a bowl.)
DIRECTIONS:
1. Combine the flour, cocoa, sugar, salt, and baking soda in a large mixing bowl.
2. In another bowl combine the butter, buttermilk, eggs, vanilla extract, and red food color.
3. Once this is all mixed, slowly add the flour mixture to the wet mixture a few scoops at a time. Use a whisk or a mixer to combine, but do so slowly.
4. Pour batter into heated waffle maker, and cook!
NOTES:
For the cocoa, I used Hershey's unsweetened cocoa. I also made a buttermilk substitute (1 tablespoon of distilled vinegar into a 1 cup measurement, and fill remaining with milk). I didn't make the cream cheese butter.
RESULTS:
Soooo good! They are great as a dessert waffle, but aren't overly sweet. I didn't make the cream cheese butter because I was tired and the waffle was just as good with nothing on them.
This recipe made 5 waffles in my belgian waffle maker. I heated the leftovers in the waffle maker the next day and they're still tasty. I'm actually eating some right now as I type this. Yummy...
http://jgrunsthekitchen.wordpress.com/2010/06/23/red-velvet-waffles/
Wednesday, October 20, 2010
The Very Best Salisbury Steak
INGREDIENTS:
1 (10 1/2 ounce) can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
DIRECTIONS:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.
NOTES:
I actually cooked this a while ago, so my memory of the changes I made is a little foggy. I do remember that I doubled the gravy. So I added an extra can of french onion soup and doubled everything else when I did the gravy part. I think I would've even tripled it 'cause Vuong and I like a lot of gravy. I also omitted the mustard powder. I didn't have it, and I don't care for mustard taste too much. I also think I might've added some sugar to the sauce, since I'm not too much of a ketchup fan.
RESULTS:
Really good. It's like a fancy loco moco. The patties were nice and tender, and the gravy sauce was pretty good.
I totally forgot about this recipe! I've only made it once so far. I'm definitely going to make this again as soon as I can get the ingredients together.
EDIT - 05/03/2011
I made these again a month or so ago. It wasn't as good as I remembered from the first time. Not sure what it made it "really good" the first time around. I don't think I'll be making these again any time soon.
http://www.food.com/recipe/the-very-best-salisbury-steak-56694
1 (10 1/2 ounce) can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
DIRECTIONS:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.
NOTES:
I actually cooked this a while ago, so my memory of the changes I made is a little foggy. I do remember that I doubled the gravy. So I added an extra can of french onion soup and doubled everything else when I did the gravy part. I think I would've even tripled it 'cause Vuong and I like a lot of gravy. I also omitted the mustard powder. I didn't have it, and I don't care for mustard taste too much. I also think I might've added some sugar to the sauce, since I'm not too much of a ketchup fan.
RESULTS:
Really good. It's like a fancy loco moco. The patties were nice and tender, and the gravy sauce was pretty good.
I totally forgot about this recipe! I've only made it once so far. I'm definitely going to make this again as soon as I can get the ingredients together.
EDIT - 05/03/2011
I made these again a month or so ago. It wasn't as good as I remembered from the first time. Not sure what it made it "really good" the first time around. I don't think I'll be making these again any time soon.
http://www.food.com/recipe/the-very-best-salisbury-steak-56694
Disney's French Toast
INGREDIENTS:
1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
Coating
4 teaspoons cinnamon
3/4 cup sugar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Mix coating in a smaller bowl.
3. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make).
4. When golden brown, Remove, pat with paper towel to remove excess oil.
5. Sprinkle bread with coating.
NOTES:
I like to use hawaiian sweet bread. I've tried with regular white bread, not as good. I haven't used texas toast yet 'cause I haven't found it.
RESULTS:
We love this french toast! Make it!
http://www.food.com/recipe/disneys-french-toast-49232
1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
Coating
4 teaspoons cinnamon
3/4 cup sugar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Mix coating in a smaller bowl.
3. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make).
4. When golden brown, Remove, pat with paper towel to remove excess oil.
5. Sprinkle bread with coating.
NOTES:
I like to use hawaiian sweet bread. I've tried with regular white bread, not as good. I haven't used texas toast yet 'cause I haven't found it.
RESULTS:
We love this french toast! Make it!
http://www.food.com/recipe/disneys-french-toast-49232
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