by Penny Angeles-Tan | Nov 16, 2023 | Bon Appetit
Chicken pastel is not something I would cook every day as it has many ingredients. But as I was going through the ref and my pantry, I realized I had most of the ingredients to make it. I just had to run to the grocery for three ingredients: bell pepper, carrot, and Chorizo de Bilbao.
Before leaving, I brought the chicken out to thaw. As I was driving to the grocery, in my head, I was going “Pastel or Curry” over and over, and I decided that if I could not find the Chorizo de Bilbao, that meant that I would be making curry. I had an idea of where it could be, so I went straight to that section and immediately saw it … hanging below the Chinese Chorizo and Chorizo Macau. Decision made!
What part of the chicken should I use?
When it comes to chicken, I confess that I favor the thigh part because it is meaty and extra juicy. You can, of course, use any part or even one whole chicken. I know I saw some recipes that say to use chicken breasts, but … just between you and me … that part is dry … my least favorite part of the chicken.
Chicken fillet is also an alternative, but I find that many chicken stew-type dishes are more flavorful with the bone-in. That being said, you can most certainly use fillets … just add more flavor in with the chicken stock later.
Is substitution ok with marinades?
I say, sure, why not? Experiment! I do it all the time. I work with what I have in the kitchen. For example, I used light soy when I made this because that is what I had on hand. For the citrus, I usually use kalamansi, but since I still had half a lemon in the ref, I decided to use it rather than let it spoil.
Is there a technique for marinating chicken?
Honestly, it is the simplest thing. Just put the chicken in a large bowl, pour in the soy sauce, squeeze on the lemon juice, then give the chicken a massage. After that, just leave it alone for at least thirty minutes. Easy peasy, right?
Prep to kill time.
Some people leave the kitchen while marinating as it does take time. Me? I use that time to get all the other ingredients together and set them aside so that when I need them, I just need to scoop them into the pot. After all, there is still a lot that needs to be done.
- No chicken stock? No problem. Just dissolve one chicken bouillon cube in one cup of hot water, and voila! Instant chicken stock. 🙂
- wash the veggies, then set aside to dry a bit
- peel and chop the garlic
- peel and chop the onion
- unwrap and slice the chicken franks
- unwrap and slice the Chorizo de Bilbao
- peel and slice the potato
- peel and slice the carrot
- slice the bell peppers, removing the seeds
- pop the can of sliced mushrooms and drain
Slow is good.
There are quite a few recipes that call for high or medium-high heat, and that is usually how I start because I want to get the pan or pot nice and hot when I have to saute first. But once I have the meat in the pan, I usually bring it down from high to medium-high. Later, when the juices come out, I bring it down to medium-low to simmer. Cooking at too high temperatures might cook the food faster, but we miss out on the flavor and tenderness of the dish.
When cooking stews, medium-low and low heat are good once you get a good simmer. Trust me, it takes a little longer, but the results are quite gratifying.
If you don’t enjoy cooking, it may seem like a lot to do. Personally, I find cooking therapeutic and seeing (and hearing) my family enjoying what I prepared makes me happy.
Chicken pastel
Prep Time30 minutes mins
Cook Time40 minutes mins
Course: Main Course
Cuisine: Filipino, Spanish
Keyword: chicken, entree
Servings: 6
Author: Penny Angeles-Tan
- 1 kg chicken chopped
- 1/4 cup soy sauce
- 1/2 lemon or 1-2 kalamansi
- 2 tbsps. cooking oil
- 4 cloves garlic
- 1 onion
- 1 piece Chorizo de Bilbao
- 1 cup chicken stock You can substitute with 1 cup hot water plus 1 Knorr chicken cube.
- 4 pieces chicken franks sliced
- 1 large potato cut into wedges
- 1 piece carrot cut into wedges
- 1 cup all-purpose cream You can substitute it with evaporated milk.
- 1 red bell pepper cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- 1 cup sliced mushrooms I like to use champignons.
- salt and pepper to taste
Preparation
Wash the chicken cut-ups and place them in a container. Pour over the soy sauce and lemon/kalamansi and mix. Let it sit for 30 minutes to marinate. Set aside.
Peel and chop the other solid ingredients. Set aside.
Cooking
In a pot, saute the garlic and onion in some oil.
When onions are softened, add in the Chorizo de Bilbao.
Add the marinated chicken and lay it out evenly at the bottom of the pan to cook evenly. Scoop the sauteed garlic, onion, and Chorizo de Bilbao on top of the chicken so that they do not overcook or burn. The goal here is to LIGHTLY BROWN the chicken, not fry it. Lower the heat slightly and cover. You will notice that the chicken will not appear fried but will produce a "soup" instead if you do this. Make sure to turn the chicken as you don't want only one side to brown.
If you have more chicken pieces than space, do them in batches. When the first batch is lightly browned on both sides, put in the remaining chicken and place the first batch on top of them. Don't forget to cover. This step should take around 5 to 10 minutes.
Add the sliced chicken franks and chicken stock. Lower the heat and let it simmer covered for 20 minutes.
Add the potato, carrot, and cream. Mix, then simmer covered for another 8 minutes.
Add the bell peppers and mushroom, mix, and cook for another 3 minutes.
Turn off the heat and just let it sit for a few minutes before serving.
by Penny Angeles-Tan | Jul 23, 2023 | Bon Appetit
Do you recall me mentioning how we usually have chicken by default here at home? It is a no-brainer, to be honest. When we can’t think of what to cook or what to order in we just go CHICKEN!
For those of you who have gotten into the habit of ordering using apps like Grab or Foodpanda, you know how expensive it can get to order food. You start off just intending to buy for yourself but then there is a minimum needed to get free delivery or discounts using vouchers. In the end, you end up spending more than you intended.
I happen to be one of those people that love to cook and often prefer to do things from scratch. I love Magnolia for coming up with the bridge between cooking from scratch and instant food. Hooray for Magnolia Chicken Timplados Fried Chicken Drumsticks!
Contents of one (1) Magnolia Chicken Timplados RTC Friend Chicken Drumsticks
The packet comes with 3 drumsticks, breading, and BBQ flavoring. This is either good enough for sharing with 1 or 2 people or, just enough for me if I eat it alone without rice.
It isn’t an instant meal like a TV dinner that you can just pop in the microwave and eat. This ready-to-cook packet is, as it says … ready to cook, so it does require some rudimentary cooking skills to come out well. I posted some directions on how to cook the Magnolia Chicken Timplados Ready-To-Cook Fried Chicken Drumsticks on Hearthandhomebuddies.com and CleanSpoonChronicle.com in case you need to know how it is done.
This package I got was not for BBQ chicken. It isn’t a saucy dish. No, it is fried chicken with BBQ powder coating it.
I love the marinade! It is flavorful but not overpowering. The breading gives that crispiness we look for in fried chicken, and the BBQ powder flavoring gives this simple dish that extra zing! I can’t finish a pack on my own but I know that my nephew and niece certainly can. It pairs perfectly with pasta!
I had my BBQ-flavored fried chicken with creamy tomato pesto with Italian sausage and mushroom. I liked it so much that I did it again the following day, lol!
If you live alone or with just one other Magnolia Chicken Timplados is something you may want to consider having in your freezer. It is ready to cook any time you are. Magnolia Chicken Timplados is available in all leading supermarkets.
by Penny Angeles-Tan | Mar 12, 2023 | Bon Appetit
Cooking pasta al dente is something many people find challenging. Even when we follow the cooking instructions in the package of store-bought pasta noodles they don’t always turn out right. I learned a trick that guarantees your pasta will never be undercooked or overcooked and soggy.
Boil water in a pot.
The size of the pot and the amount of water really depends on how much pasta you are cooking. If you are cooking just one serving then a smaller pot and less water would obviously be better. A common question I encounter is how do we know how much water to put in?
How much water do I put in?
If you are cooking pasta like fusilli, penne, bowties, or macaroni here is a trick I learned.
- While the pot is dry, pour in the pasta and shake the pot until it is evenly distributed.
- Take note of how high up the pasta goes and then transfer it to another container.
- Fill the pot with water up to where the pasta reached plus 1 inch.
When cooking pasta like spaghetti, capellini (angel hair), fettuccini, or lasagna, I honestly just eyeball it following the same principle as above. If you are cooking the whole package, following the package instructions also helps.
Can I put the pasta in yet?
Set the pot to boil. Sometimes we get impatient and want to put the pasta in when the water starts to smoke. DON’T DO THAT. Literally, wait for the water to bubble and boil.
Before putting in the pasta add the salt and a little oil to the water. The salt will add flavor to the pasta and the oil will help in preventing the pasta from sticking.
Is there a proper way to put the pasta in?
Keep the heat setting on high.
For long pasta noodles like capellini, spaghetti, and fettuccini, the trick is to hold the pasta in a fist, standing (the pasta noodles, not you) in the middle of the boiling water and then letting go, allowing the pasta noodles to fan out in the pot.
Do not make the Italians angry. DO NOT BREAK THE NOODLES TO FIT THE POT! As the noodles absorb the water, they will all slide into the pot and fit, I promise. Once the noodles have settled in the water mix them slightly so that they get coated in the oil.
If you are cooking fresh noodles you just put them in carefully so as not to tear them. For other types of pasta, you can just pour them in and mix them slightly to evenly distribute them in the pot.
How long do we cook this?
This is where several opinions usually come in but this is what we’ve found works the best. First of all, make sure the heat is set on high. set your timer for TWO (2) MINUTES.
Yes, I said just TWO Minutes. Cook your pasta uncovered on high heat. While waiting for the timer to ping you can start preparing your sauce and toppings.
Once the timer pings turn off the heat, stir your noodles (which at this point will not look cooked yet), and then cover the pot. Set your timer once again depending on the kind of pasta you are cooking from four (4) to eight (8) minutes. Pasta noodles like capellini need less time so I usually let them sit in the hot water for three (3) to four (4) minutes. With thicker pasta like penne, rigate, or fusilli you can max out the time.
Take note that at this point the pasta is cooking in the hot water but no extra heat is added. This is an important step to ensure your noodles are al dente. In the meantime, prepare your sauce and toppings. My go-to is aglio e olio as it is quick and easy. I just add whatever meat I have on hand such as marinated chicken, sausage, or leftover pork chop. You can also prepare your sauce ahead of time if it will take longer than five (5) minutes to prepare.
Once the timer pings again, your pasta is ready to be served! If you are mixing your sauce in directly then just drain the water and put the sauce and pasta together. Make sure the pasta is drained well or your dish will be watery. If you are serving the pasta and the sauce separately then aside from draining the water, you will also want to run the pasta under running water to stop the cooking process. Remember, while there is heat, the pasta will keep cooking!
Today I whipped up come capellini aglio e olio topped with chopped up hotdog and sprinkled with Parmesan cheese.
The only thing you have to do now is eat!
* except for the last photo, all the other photos were taken from Unsplash.com.
by Penny Angeles-Tan | Jan 13, 2023 | Bon Appetit
Every year, we always wish for the good health of our loved ones. One great way to do this is to try out new recipes that are more nutritious and share it with them.
You can offer nutritious meals to your family without compromising on taste. You can also shop for affordable ingredients at your nearby grocery. For more variety, pasta is a quick and easy ingredient you can turn into a filling meal. There are also endless possibilities with pasta or “pastabilities” that you can whip up every day.
Kick-off 2023 right with masarap, masustansya, and sulit dishes using a good quality ingredient like El Real Pasta. Here are some recipes that the whole family will enjoy:
Bet na bet na Pinakbet Pasta
Pinakbet is a Filipino ulam with pork and vegetables like squash, ampalaya, and tomatoes, which are all good sources of vitamins and minerals. You can change it up and make Pinakbet Pasta with El Real Healthy Pasta. The combination of crispy pork belly, hearty vegetables, and flavorful bagoong will give you a burst of flavor. See the full Pinakbet Pasta recipe here.
Spicy and creamy Healthy Laing Pasta
Add a spicy kick to your El Real Healthy Spaghetti by adding laing and chilis to it. The taro leaves used to make laing are known to be rich in vitamins A and C. For the sauce, it’s made with coconut cream to make it thicker and creamier. See the full Healthy Laing Pasta recipe here.
Go green with Pesto and Parmesan Macaroni
For a nutritious and filling macaroni dish, you can try making Pesto and Parmesan Macaroni. Made from basil, pesto is said to be a good source of vitamins, calcium, and iron, which makes it a great pasta sauce. Give your dish more flavor with some lemon juice and sour cream in the sauce, and top off your El Real Elbow Macaroni with chili flakes and parmesan cheese. See the full Pesto and Parmesan Macaroni recipe here.
Healthy Sardine Spaghetti for your dose of seafood
Fish like sardines are an excellent source of vitamins B-12 and D, and other nutrients. Sardines can make a great pasta dish when mixed with oil, garlic, and a little lemon juice on top of El Real Healthy Pasta. See the full Healthy Sardine Spaghetti recipe here.
Creamy Spinach Pasta for all ages
If you want a dose of iron and vitamins, you can try adding spinach to your meals. A delicious way of incorporating this into a pasta dish is by mixing it with cream and ricotta cheese. You’ll get a nice creamy sauce with hints of spinach with every bite of El Real Healthy Spaghetti or any type of El Real pasta. See the full Creamy Spinach Pasta recipe here.
Start the year right with sarap, sulit, at sustansya meals courtesy of El Real Pasta. You can now share nutritious pasta dishes that are also delicious with your loved ones, be it daily or on special occasions.
For more recipes, visit www.realpastabilities.com. For more information, follow www.facebook.com/iloveelreal.
by Penny Angeles-Tan | Oct 13, 2022 | Bon Appetit
Doughnuts have been a popular sweet indulgence of Pinoys since these were introduced about 4 decades ago. And from then on, doughnuts have evolved, even trended, into exciting formats and flavors.
Doughnut you know that you can now whip up consistent, #Madalicious, premium quality yet affordable doughnuts to satisfy you and your family’s cravings or start up a sweet profitable business venture? San Miguel Mills Inc (SMMI) added recently to its line of baking premixes
Mix ‘n Fry Yeast Raised Doughnut Mix. You doughnut need to make doughnuts from scratch, which will incur a lot of your precious time. Instead, just add yeast, water, and oil to the premix and be ready to churn out 2 dozen delicious, soft doughnuts! Get glazy with these doughnuts.
#BakingMadeEasy #UnleashThatMasterbakerInYou
Glazy donuts
Course: Snack
Keyword: pastry
Servings: 2 dozen
Cost: 2,187 pesos
Doughnut
- 7 cups Mix 'n Fry Yeast Raised Donut Mix (1 kg)
- 4 tsps. Emperor's Best Instant Yeast (11 grams)
- 1 1/2 cups water plus 1/2 tbsp. (350 grams)
- 1/4 cup vegetable oil plus 2 tsps. (55 grams_
Sugar glaze
- 4 1/4 cups powdered sugar plus 1/2 tbsp. (600 grams)
- 2 tsps. gelatin powder (6 grams)
- 1/2 cup hot water plus 1/2 tbsp. (120 grams)
- 2 tbsps. corn syrup plus 1 tsp. (45 grams)
Doughnut
Combine all ingredients and mix at low speed for 1 minute. Scrape sides.
Shift to high speed and mix until the dough is fully developed. Rest the dough for 30 minutes.
Roll out the dough (‘’sheet’’) to about 10mm thickness and rest for 30 minutes.
Cut out using a doughnut cutter and arrange on cheesecloth-lined trays. Proof for about an hour or until it doubles in size.
Preheat the fryer to 180°C. Fry for 40 seconds on each side. Drain excess oil on paper towels and cool.
Coat with sugar or apply sugar glaze.
Enjoy these tasty donuts dusted with sugar or glazed to perfection!
by Penny Angeles-Tan | May 31, 2022 | Bon Appetit
The roles of fathers have gone beyond being the sole provider for the family. They are equally important in nurturing the family’s wellbeing by building strong relationships and being actively involved in child care interests and responsibilities.
These wonderful fathers, who literally become our rock, protect us as much as they can. Some fathers may not be huggers or emotionally attuned to us but you know they truly care deep down through their unique love language. We are truly blessed to have fathers and father figures in our lives, who helped mold us into what we are today. We thus salute these ‘’men’” on their special day.
Nothing beats whipping up something sweet from the heart. Make your love language food. Make this utterly #Madalicious treat, Cerveza Negra Chocolate Balls, made with Magnolia Devil’s Food Cake Mix combined with Cerveza Negra. It will pleasantly surprise your taste buds, too.
Cerveza Negra Chocolate Balls
Prep Time40 minutes mins
Cook Time25 minutes mins
Course: Dessert
Keyword: Cerveza Negra, chocolate
Servings: 40 pieces
Chocolate Balls
- 1 550 g pack MAGNOLIA DEVIL’S FOOD CAKE MIX
- 3 50 g each pc MAGNOLIA BROWN EGGS
- 1 330 mL bottle CERVEZA NEGRA
- 1 120 mL cup coconut oil
Coating and Decor
- 1/2 kg dark chocolate chopped
- 100 grams pistachio nuts chopped
- 120 grams cocoa powder
- 80 grams desiccated coconut
- 100 grams white chocolate melted (optional)
Preheat the oven to 176.7°C (350 F). Meanwhile, line and grease one (1) 12x16 inch square pan with baking/wax paper. Set aside.
In a bowl, combine cake mix, eggs, Cerveza Negra, and oil. Mix until smooth and pour into the prepared pan.
Bake for 25 minutes. Let cool and then crumble cake and form into 1-inch balls.
Prepare dark chocolate by melting it for 10-15 seconds in a microwave oven over a high setting.
Dip each ball in melted dark chocolate and then roll each ball in pistachio nuts, cocoa powder, or desiccated coconut. Drizzle with some melted white chocolate placed in a piping bag, if desired.
Yield: 40 pc (30 grams per ball) /4 pc per serving
Keep the heat setting on high.
Add a spicy kick to your El Real Healthy Spaghetti by adding laing and chilis to it. The taro leaves used to make laing are known to be rich in vitamins A and C. For the sauce, it’s made with coconut cream to make it thicker and creamier. See the full Healthy Laing Pasta recipe 
For a nutritious and filling macaroni dish, you can try making Pesto and Parmesan Macaroni. Made from basil, pesto is said to be a good source of vitamins, calcium, and iron, which makes it a great pasta sauce. Give your dish more flavor with some lemon juice and sour cream in the sauce, and top off your El Real Elbow Macaroni with chili flakes and parmesan cheese. See the full Pesto and Parmesan Macaroni recipe 
Fish like sardines are an excellent source of vitamins B-12 and D, and other nutrients. Sardines can make a great pasta dish when mixed with oil, garlic, and a little lemon juice on top of El Real Healthy Pasta. See the full Healthy Sardine Spaghetti recipe 
If you want a dose of iron and vitamins, you can try adding spinach to your meals. A delicious way of incorporating this into a pasta dish is by mixing it with cream and ricotta cheese. You’ll get a nice creamy sauce with hints of spinach with every bite of El Real Healthy Spaghetti or any type of El Real pasta. See the full Creamy Spinach Pasta recipe 
Doughnuts have been a popular sweet indulgence of Pinoys since these were introduced about 4 decades ago. And from then on, doughnuts have evolved, even trended, into exciting formats and flavors.
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