Chicken Caldereta

Cuisine: Filipino

Chicken Caldereta is a popular comfort food in the Philippines. There are many different version in every household. You can experiment with the ingredients and try different vegetables. And here is my version.

1 whole chicken, cut
1 cup tomato sauce
1 cup water
1 cup of pineapple chunks (can-type)
1/4 cup of pineapple juice
1 red bell pepper, strips
1 green bell pepper, strips
1 jalapeno pepper, sliced
2 potatoes, peeled and slice into wedges
cooking oil
1 onions, quartered
1/2 head garlic, minced
5 tsp. soy sauce
salt & ground pepper
1/2 cup thai chili sauce
1/2 tbsp of chili powder
3 tbsp of bread crumbs

1) Clean chicken, cut into small serving pieces. marinate with soy sauce, salt, pepper, and garlic.
2) Fry the potato wedges until golden brown. Set Aside.
3) Let stand for 1 hours. Drain.
4) Fry until a little brown. Add soy sauce mixture , water, tomato sauce, onions, thai chili sauce and chili powder. Cover and simmer for 30 minutes in low heat.
5) Add the rest of the ingredients. Cook for another 10 minutes.

Beef Stew Cowboy style

Cuisine: American

I was watching food network the other day and was inspired by Paula Deen's recipe but i added one ingredient which is the soy sauce.

Recipe of Paula Deen, Food network.



1/2kg lean beef, cut in cubes
2 tablespoons vegetable oil
3 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
Dash ground allspice
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
ground pepper
1/2 cup soy sauce


1) Brown meat in hot oil.
2) Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
3) Cover and simmer 1 1/2 hours in low heat. Remove bay leaves and garlic clove.
4) Add carrots and celery. Cover and cook 30 minutes longer.
5) To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
6) Serve hot with rice.

Pasta with chick peas and spinach

Makaronia me spanaki kai revithia
Cuisine: Greek


1 can chick peas
250 g spaghetti (thin size preferred)
1/2 cup olive oil
1 medium onion, cut in slices
3 garlic cloves, diced
200 gr spinach, finely chopped
1 tsp lemon rind
2 tsp lemon juice
4 medium tomatoes, peeled and cut in slices
2 tbs parsley, finely chopped
1 tsp mint, finely chopped
1 cup water
Salt
Pepper



1) Boil the spaghetti, wash them with cold water and strain them.
2) Saute the onion and the garlic with some oil portion.
3) Add the rest of the oil, lemon rind,lemon juice, tomatoes, chick peas and spinach. Stir well, add water, salt, pepper and the herbs and let it boil for 5-10 minutes.

Tiger Shrimp Salad with Flat Green Beans

Yesil Fasulyeli Karides Salatasi
Cuisine: Turkish

250g tiger shrimp, peeled, deveined and cooked
250g cherry tomatoes
1/4 red onion, chopped
2 green onions, chopped
250g flat green beans, cut in bite sizes and boiled with salt and pepper
2 tbsp parsley, chopped, finely

Sauce:
1/2 cup mayo
2 tbs cream
1 tbsp lemon juice
1/4 cup olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1) Whisk the sauce ingredients. Then mix all the salad ingredients in a large bowl. Pour the sauce all over and toss.
2) You can serve this dish at room temperature or after chilling it in the fridge.

Fried Calamari

1kg medium sized Squid, Cleaned & bodies cut into 1/2-inch-thick rings
2 egg whites
2 cups all-purpose flour
1 tbs dried parsley
Juice of 5 calamansi (lime)
Salt & Pepper
Vegetable oil

1) After cleaning and cutting the squid, marinate it with lime juice with salt and pepper for about an hour or two.
2) Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
3) Mix the flour, parsley, salt, and pepper in a large bowl.
4) Soak the squid in the egg white then dip to the flour mixture.
5) Carefully add the squid to the oil and fry until crisp and very pale golden.
6) Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Serve with Chili-Mayonnaise Dip as an appetizer.