Couscous

Couscous is a traditional authentic dish of the Moroccan.  It  is cooked in different variance of chicken, lamb, beef or fish together with vegetables. It depend on what recipe you want. 

Couscous Steamer 

Ingredients:

1 whole chicken (cut into 4 parts)

1 pack  couscous 
2 pcs. Onions (chopped)
2 pcs. Carrots (diagonal cut or cut into 2 parts)
2 pcs. Zucchini (cut into 2 parts , diagonal)
2 pcs. Potato 
1 piece of pumpkin medium size, (cut into big size cubes)
4 pcs. of Garlic (chopped)
1 can of green peas
1 tsp. Cumin
1 tsp. Paprika
1 tsp. Saffron
Salt (to taste)
Pepper (to taste)
1/2 cup of Olive Oil
2 pcs. chicken cubes
5 Cups of Water (or more)

Procedure

In a pre-heated couscous steamer (lower part of the caserole),  put olive oil, sauté the garlic, onion.

add the chicken together with paprika, cumin, saffron, salt and pepper (to taste)

add 5 cups of water or more.

On the upper part of the steamer, put couscous together with olive oil and salt to taste

Let it boil for 15 minutes or more until the meat become tender.

Remove the meat and put the vegetables (put first the hard one)

Add the chicken cubes and vegetables 

Remove the couscous and  mix it with butter and cook it again.

Cooked it for 10 minutes

Serve it in tradional way

Kaldereta

 Kaldereta / Caldereta Recipe is one of the best recipe in the Philippines which sometimes serve everytime there's occasion. This is one of My daughter's favorite.


Ingredients:

2 kilos of beef (ribs)
1 cup of tomato sauce
3 garlic cloves, thin slice
1 onion, thin slice
4 cups water or more until the meat becomes tender
2 pcs. red bell pepper, cut into cubes
1 can liver spread or cooked liver finely chopped
1 tsp. chilli powder
3 bay leaves
2 pcs potatoes, cut into cubes
2 pcs carrots, cut into cubes
1 cup cooking oil
1 tsp. black pepper
2 tbsp. cheese
salt to taste


Cooking Procedure

Fry the carrots and potatoes in the pre-heated pan, remove until color turns light brown

Sauté the garlic and onions

Add the beef , let it fry a little or until brown

Then add water let it boil for 30 minutes or until the meat becomes tender

Put the tomato sauce and liver spread and simmer for 10 minutes

Add carrots, potato, bay leaves, bell pepper, cheese, chilli powder and simmer, for 10 minutes

Add salt and pepper to taste

Serve Hot. Enjoy!

Makes 6 servings

Chicken Adobo

 Adobo is an authentic and one of the Filipino's favorite dish. You can cook it in different variance like, chicken, pork, beef or mix of these three, or together with potato or boiled eggs. Vegetable adobo is also posible like string beans and kangkong (only found in the Philippines it's a bit similar to spinach with long stem).

Chicken Adobo Recipe

1 kilo Chicken (cut into small part)

3 pcs. garlic (cut into thin slice)

1 onion (thin slice)

2 tbsp of soy sauce

1 chicken cubes

2 to 3 cups of water

2 tbsp. of vinegar

1 tsp. of black pepper

1 tsp. sugar

3 tbsp. cooking oil

1 small ginger cut into thin slice or 2 tsp. ginger powder

3 pcs. bay leaves

Salt to taste

Cooking Procedure

Put cooking oil in a pre heated pan.
Fried the chiken together with ginger let it brown.
Add garlic and onion. Put the soy sauce and vinegar.
Add water, sugar, black pepper, sugar, chicken cubes.
Let it simmer for 20 minutes.
Add bay leaves
Salt to taste

Adding additional water is optional if you want it dried adobo or with sauce.

Serve hot.

Makes 5 servings

Chicken with Cauliflower

Chicken with Cauliflower

Ingridients:

1 Klo. Chicken (cut into small pcs.)
1/4 cup of cooking oil
3 pcs. of garlic (thin slice)
1pcs. of onion (thin slice)
Cauliflower (cut into small pcs.)
2 pcs. carrots (cut in diagonal size)
1 pc. bell pepper
1 tbsp. soy sauce
1 tsp. pepper
1 chicken cube
1 tbsp. fish sauce
3 cups of water
salt to taste


Procedure:

Put oil in pre-heated pan.
Sauté the garlic and onion (let it brown)
Add the chicken (let it brown),
Put carrots then add the water
Simmer for 15 minutes
Add the soy sauce, chiken cube, fish sauce, pepper and salt to taste
Add bell pepper
Add the cauliflower
cook for 3 minutes

Serve while its hot