recipe Archives - Page 2 of 2

Recipe: Cream cheese filled bacon-wrapped chicken

by Penny Angeles-Tan | Feb 27, 2017 | Bon Appetit

They say that everything’s better with bacon and I can’t help but agree. For today’s dinner, I decided to make cream-cheese filled bacon-wrapped chicken. Sadly, I cannot display photos of the dish itself because we were too hungry that as soon as it was cooked and placed on the table, everyone took a piece off the platter and … nibble, bite, chew, savor, swallow, yum! It was gone. 😀

For this post, I will use photos from the web but as soon as I am able to do this dish again I will make sure to take photos and post it.

Some things you need to know about chicken

photo courtesy of buzzfeed.com

There are two kinds of meat on a chicken – the dark meat and white meat. In a nutshell white meat is made up of the entire torso of the chicken while dark meat is the thighs, legs, and wings.

White meat is meatier (there is more of it) and is often dry which is why it is what is usually used in making chicken salad, chicken sandwiches, etc.
Dark meat is juicier (fatter) and softer so people who are counting calories tend not to get this. However, it is for that reason that dark meat tastes yummier!

What you need to know about bacon

bacon sizzling on a pan by Kenny Alexander

photo credit to Kenny Alexander taken from http://6iee.com

It’s delicious. Nuff said. 😀

There are many brands selling bacon to be found in the supermarket but my favorites are Purefoods and it’s sister brand, Vida.

Purefoods bacon comes in many variants – classic honey-cured, maple, thick slice, barbeque, and honey roast.
Vida comes in only 1 variant … just bacon 😀

Kitchen tools I used

teaspoon
2 chopping boards
large plastic container
mallet or a pestle (if you don’t have a mallet)
toothpicks

Ingredients I used for this recipe

chicken thigh fillet
Vida bacon – you will understand in a bit why I chose to use this one, besides for its price. 🙂
Hunt’s barbeque sauce – you can use any old barbeque sauce. This just happened to be the one we had available.
Arla cream cheese, any variant – my go-to brands are usually Philadelphia cream cheese and Emborg but I saw this one and got curious because it is less expensive. FYI, it’s pretty good, too!.
salt and pepper

Alternative ingredients

You can use Purefoods barbeque flavored thick cut bacon if you like to save on steps. 😀

Procedure: what I did to put this dish together

I usually like preparing early so that when it is almost time to eat all I need to do is pop the food in the oven, in the fryer, on the pan, or pot. Today was no different – I prepared 3 hours ahead. 😀

Layout the bacon on a chopping board or large plastic container without overlapping and pour some barbeque sauce on it (not too much!) and smear. Some of the sauce will end up on the board or container, that’s ok. Flip the bacon and smear the other side as well and then just let it sit.
Take your chicken thigh fillet, lay it out as flat as you can on a chopping board, and then pound it flat (using a mallet or pestle) until it is almost evenly about 1/2 inch thick. If it came out thinner than that, it’s ok, just make sure it is even. Some would recommend putting the chicken in a clear plastic bag or cling wrap first. This will help in preserving the juices and will avoid splashes.
Layout all the chicken pieces you just pounded on your chopping board. Take some salt and sprinkle in on the chicken.
Take your pepper and do the same amount of pepper to use really depends on your preference and the preference of the people who will eat it. But, if I may suggest, don’t be heavy-handed with the seasonings.
Note: There is no need to rub the salt and pepper in, just let it sit.
Flip the chicken pieces and repeat the salt and pepper.
On another chopping board take one of the bacon strips that you marinated in barbeque sauce and lay it flat.
Take one chicken thigh fillet and put it on top of the bacon starting from one end with the majority of the bacon uncovered by chicken.
Place 1 tsp. of cream cheese and plop it down on top of the chicken and smear it on as flat as you can concentrating on the center part of the chicken. Once cooked the flavor of the cream cheese will infuse with the chicken and you won’t actually see it on the final product. 🙂
Starting at the end where the chicken is starting rolling as tightly as you can without breaking the bacon and making the chicken tumble. Your goal is to have a rollup that has bacon inside and out and to make sure the cream cheese will not escape the chicken when you cook it.
Once you reach the end, take a toothpick and poke it through to secure the roll then transfer your finished product into a container, possibly the one where the bacon is marinating.
Repeat the procedure with the remaining pieces. Once done, cover the rolls and place them in the refrigerator to “set”. Actually, we are just allowing the flavors we added to everything to seep in. At a minimum, I’d say 30 minutes.

Cooking time!

How to cook it is up to you. You can pan-fry, deep-fry, air-fry, or bake. The cooking time will depend on how thick your chicken is. I opted to use the air fryer (in an attempt to be healthier, hehehe) so that I do not use up so much oil and to keep the cream cheese in the chicken.

Preheat the air fryer for 5 minutes.
Place a few pieces in the air fryer without crowding (about 4 to 5 pieces). Set the temperature to 180 degrees and cook for 20 minutes.
Ding! Place your cream cheese-filled bacon-wrapped chicken on a platter and let it rest for at least 5 minutes before serving.
Serve and enjoy!

Serve alone or with a dipping sauce of your choice! One roll-up is pretty big and is good for 1 serving per person. For the growing boys and hungry adults, you may need 2 of these. 😀

Cooked properly the bacon will be warm and crispy and the chicken will be soft and juicy and infused with the flavor of the cream cheese. FYI, I got rave reviews about this from my family last night. 😀 Try making it yourself and let me know what you think.

If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes

The Datu Puti Adobo Movement was taken to the next level

by Penny Angeles-Tan | Jun 25, 2016 | Bon Appetit, Food & Beverage

Every now and then, I feel the urge to write more than the minimum of 500 words, and this is one of those times. How much do you love adobo? Should it be considered the national dish? I absolutely love adobo! It is not only easy to prepare but also incredibly flavorful. Additionally, it keeps well for days!

In celebration of the rich cultural and gastronomic heritage of Adobo, NutriAsia’s Datu Puti challenged Filipinos to find and celebrate the best Adobo recipes at the recent Datu Puti Adobo Challenge. This event took place on Saturday, June 11, at the Mercato Centrale food market in Bonifacio Global City, Taguig.

Co-presented with Mercato Centrale and Our Awesome Planet, the Datu Puti Adobo Challenge aimed to advance the Datu Puti Adobo Movement in 2016.

Launched in 2015, the Datu Puti Adobo Movement was established to advocate for Adobo to be declared our pambansang ulam. This movement resonates deeply with many, as Adobo is both a personal and national treasure. Each household has its own unique recipe for Adobo, and the distinct flavors help define families, connect us as Filipinos, and uplift our nation. The event is also supported by partners such as the Philippine Culinary Heritage Movement (PCHM) and the National Historical Commission of the Philippines (NHCP).

The push for Adobo has gained significant recognition, even reaching the halls of Congress. In 2014, Bohol First District Representative Rene Relampagos introduced House Bill 3926, which aimed to formally designate Adobo as the national dish. Since the advocacy’s launch in June 2015, the Datu Puti Adobo Movement has garnered support for the bill through a petition.

The Adobo Challenge

To encourage greater participation in the Datu Puti Adobo Movement in 2016, the advocacy group launched the Datu Puti Adobo Challenge, bringing together veteran home-based cooks from Mercato Centrale to prepare their unique Adobo dishes.

Participating food vendors at Mercato Centrale prepared adobo dishes using various types of meat and vegetables. Each dish was marinated in or cooked with at least two of the three main Datu Puti products: vinegar, soy sauce, and patis (fish sauce).

The top 14 entries were chosen based on several criteria, including:

Creativity of Concept: This evaluates the story behind the dish, as well as its originality, branding, and cooking technique.
Innovation: This considers the use of unique special ingredients, particularly Datu Puti products.
Philippine Culinary Heritage: This includes how the entries adopt and represent various regional cooking styles.

Mercato Centrale was the perfect venue to celebrate our culinary heritage and host the Datu Puti Adobo Challenge. This food fair is a popular destination for urban food enthusiasts. Located at the intersection of 7th Avenue and 25th Street, across from The Forum and in front of the “Between the Lines” art mural in the heart of the BGC business district, Mercato Centrale takes place every Friday and Saturday from 6 p.m. to 3 a.m. It has established itself as a vibrant hub for diverse culinary experiences.

This venue caters to both comfort food cravings and fresh culinary discoveries, all prepared by emerging food entrepreneurs. During the Datu Puti Adobo Challenge, several selected vendors from Mercato added their unique takes on Adobo to their usual offerings, delighting food enthusiasts with exciting renditions of this beloved national dish.

The Winning Adobo, Atbp., hosted by the well-known foodie Tonipet Gaba, the feast became even more festive with musical performances from local talents UpDharma Down and Ebe Dancel. It was a delightful experience to witness both culinary and entertainment talents supporting the Adobo initiative. As guests enjoyed aromatic flavors accompanied by local OPM (Original Philippine Music), the sense of Pinoy pride was truly in the air.

The Top 3 entries in the Datu Puti Adobo Challenge impressed the crowd with their creative interpretations of the dish. Winners were selected based on criteria that included taste, presentation, storytelling, and the passion behind each dish. Three vendors from Mercato were named as the winners, and through on-the-spot voting by the Mercato foodies, one entry was recognized as the People’s Choice.

Here are the recipes from the vendors. Keep in mind that our home versions may not taste the same since we won’t use their exact methods. To truly enjoy these dishes, we should go to Mercato Centrale. 🙂

The big Adobo winners are:

1st Place: The Oinkery

DISH NAME: Pugon-smoked Pork Adobo

DESCRIPTION: Pork shoulder pugon-smoked for 8 hours, glazed with a rich Cebu-style adobo sauce and garnished with fresh green mango (manggang hilaw).

Inspired by Cebu’s method of cooking lechon, The Oinkery roasts their pork meat inside a traditional pugon giving it that distinct smoky taste. Matthew combines the finished product with his sister’s Cebu-style adobo sauce and garnishes it with fresh green mangoes on the side. Having been slow-cooked for a total of eight hours, the meat is guaranteed to be soft and juicy with every bite.

I found their adobo flavorful and I loved how the meat was so tender that it falls off the fork. The mango was a perfect pairing for this dish. If it were not served with the adobo I would have ordered a green mango shake from one of the other vendors.

Here is the recipe for Oinkery’s Pugon-Roasted Pork Adobo.

Ingredients:

1 kg. pork shoulder
handful seasoning spices (salt, pepper, paprika, etc.)
30 ml. cooking oil
4 cloves garlic
200 ml. Datu Puti soy sauce
100 gms. brown sugar
200 ml. Datu Puti vinegar
2 pcs. bay leaf
black peppercorns
1 pc. Indian mango

Procedure:

Pre-heat oven to 230-250F.
Season meat with seasoning spices. (Optional: Let stand to marinate for at least 30 minutes to an hour.)
Roast meat in the oven for 8 hours or until fork-tender.
Saute garlic cloves in cooking oil.
Combine Datu Puti soy sauce and brown sugar in the cooking pan and wait for the sauce to boil.
Add the Datu Puti vinegar and wait for the sauce to boil.
After boiling place the cooked meat along with the bay leaf and peppercorns.
Simmer.
Serve with steaming hot rice and garnish with strips of Indian Mango.

Second place: Dayrit’s

Dayrit’s Pork Adobong Laing Pinangat won 2nd place in the Datu Puti Adobo Challenge.

DISH NAME: Pork Adobong Laing Pinangat

DESCRIPTION: Two Filipino favorites, Adobo and Laing, in one unique and flavorful dish.

Pork Adobong Laing Pinangat – that’s two of the famous Filipino favorites, adobo and laing, combined in one extraordinary dish. Dayrit’s 40 years of experience in creating sumptuous heritage home-cooked meals is very evident with their entry for The Adobo Challenge 2016. According to Chef Miguel Dayrit, their version of the classic adobo recipe is different from the rest because it combines the strong flavors of two Pinoy viands to create an outstanding dish. This Bicolandia inspired concoction is a fusion of the creamy, hot and spicy and the sour and salty trademarks of laing and adobo respectively.

This was my excuse to eat something healthy. 😀 I liked it because it was a vegetable dish and had an adobo taste.

Here is the recipe for Dayrit’s Pork Adobong Laing Pinangat.

Ingredients:

2 kgs. pork kasim, cubed
50 gms. garlic
2 c. Datu Puti soy sauce
2 c. Datu Puti vinegar
2 tbsps. Datu Puti patis
10 gms. whole pepper
2 pcs. laurel leaves
whole gabi leaves
gabi leaves, shredded
500 ml. kakang gata
5 pcs. diced siling labuyo
thyme (used for wrapping)

Procedure:

Heat the saucepot. Put in the garlic, pork kasim, Datu Puti soy sauce, Datu Puti vinegar, and Datu Puti patis.
Simmer until pork is tender, set aside.
In another sauce pot put the kakang gata over a low fire, stir. Be careful not to make the gata too thick.
Pour in the Datu Puti soy sauce and Datu Puti vinegar and stir until it boils. Set aside.
Place the pork adobo at the center of the whole gabi leaves. Put a little sauce and the gabi on top and the kakang gata. Wrap, using the thyme to secure the wrap.
In a separate saucepot put the mixed gata sauce with the wrapped adobo laing. Let it boil for 25 minutes, reduce the heat until the sauce thickens.
Take off the thyme used for wrapping. Serve.

Personally, this seems too much work. I’ll just order it from Dayrit’s. 😀

Third place: Bakmi Nyonya

Bakmi Nyonya’s classic Filipino adobo infused with Indonesian spices and served with Sambal wowed the judges and won 3rd place at the Datu Puti Adobo Challenge.

DISH NAME: Babi Kekap Adobo Nyonya

DESCRIPTION: Classic Filipino adobo infused with Indonesian spices. Served with Sambal.

Lucy of Bakmi Nyonya, one of the well-known food vendors in Mercato Centrale, reinvents the Pinoy classic adobo and incorporates her Indonesian-style of cooking to come up with a unique entry to the Adobo Challenge 2016. This delicate pork adobo treat is mixed with secret Indonesian spices, cooked in soy sauce and vinegar, and served with the classic sambal.

I’ve always enjoyed spicy food and growing up there was this restaurant not too far from my house called Rasa Singapura where we got our stash of sambal sauce. When I had the opportunity to taste this adobo dish by Bakmi Nyonya they immediately got my vote.

Here is the recipe of Bakmi Nyonya’s Babi Kecap Adobo Nyonya.

Ingredients:

1 kg. liempo with ribs
1 c. Datu Puti vinegar
1/4 c. Kecap Manis
1/4 c. Datu Puti soy sauce
3 tbsps. Datu Puti fish sauce (patis)
5 pcs. shallot
5 cloves garlic
pepper to taste
wine to taste
lesser galangal
100 gms. Earwood mushroom
palm sugar

Procedure:

Fry pork. Add shallots and garlic.
Saute until golden brown.
Add all ingredients, simmer.
Add a moderate amount, simmer.
Cook in low heat for 3 hours.

People’s Choice Award: Lariza’s

Lariza’s Seafood Adobo

DISH NAME: Seafood Adobo

DESCRIPTION: A mix of crab, shrimp, and mussels cooked adobo style and topped with cheese.

Lariza’s, another well-known food vendor in Mercato Centrale shares their expertise in creating a unique dish for the Adobo Challenge 2016. Their very own “Seafood Adobo” is a mixture of mussels, prawns, and crabs stirred in a mixture of vinegar and soy sauce, garlic, onion, pepper, and finished off with cheese on top to add a creamy, tangy taste. Tess Gonzales, the proud owner of Lariza’s knew that her opponents would stick to the usual pork or chicken adobo, so she decided to come up with something edgy. With her “Seafood Adobo”, she hopes to motivate Filipinos to be more daring and “adobofy” fresh catch from the sea as an alternative to the usual adobo recipes.

This was not among my favorites. I didn’t hate it, though. It was just ok. But, to be fair, part of my issue was allergies so I have to be careful when eating seafood. If not for that I may have enjoyed it more.

My personal favorite

Sadly, my personal favorite didn’t make it. Maybe most people found it too different? It is very different and not really easy to make but definitely very delicious! Curious about it? Here is the recipe for your enjoyment.

Adobo Consomme with Duck Dumpling

Ingredients:

Adobo Consomme

veal bones
pork knuckles and bones
duck bones
carrots, celery, leeks, onions, garlic, bay leaf, peppercorns
Datu Puti soy sauce
Datu Puti vinegar
egg white
bouquet garni (parsley, peppercorns, sage, and bay leaf)

Duck Dumpling

native duck adobo cooked with Datu Puti soy sauce and cane vinegar
carrots
garlic
shitake mushroom
flour
breadcrumbs
egg
salt
warm water

Procedure:

For the consomme

Saute onions and garlic until brown and translucent.
Add peppercorns and bay leaf.
Drop the veal, pork, and duck bones and cook until browned making a nice caramelization on your pot surface.
Add your Datu Puti soy sauce and vinegar and let it simmer.
Add carrots, celery, leeks, and diced onions.
Whip egg whites and add.
Add warm stock and let it simmer for 2 hours then strain.

For the dumpling

Combine salt, flour, and hot water and mix until you form a dough and let it rest for 30 minutes.
Roll into thin discs and set aside.
Saute garlic and shitake mushrooms. Add Datu Puti soy sauce and vinegar and then simmer.
Add duck adobo.
Remove from heat. Let it cool and then add carrots, breadcrumbs, flour, and egg.

Datu Puti products

All Adobo winners were awarded start-up funds in cash, so they could include their winning dishes in the regular Mercato menu. The People’s Choice awardee also received P3,000 worth of Datu Puti goods.With these latest initiatives and the warm response of urban foodies, the Datu Puti Adobo Movement has definitely made strides in rallying more people behind the nation’s ulam of choice.Interested parties may still support the Datu Puti Adobo Movement by signing the petition at www.adobomovement.com.

Cuptivating Meals for the Busy Bee

by Penny Angeles-Tan | Oct 19, 2015 | Bon Appetit

No matter how old you are, mac ‘n’ cheese will always be the food of the gods. Savory, creamy, cheesy, and chewy, macaroni and cheese is a comforting dish that brings out the kid in us. Surprisingly satisfying, given how little time and money it takes to make, mac ‘n’ cheese powder from store-bought boxes and recipes can get old and isn’t the healthiest option.

Now, you’re caught in a dilemma: you want your comfort food and don’t have much time to prepare a meal that’s delightful and healthier. With your emails beeping and your phone ringing every now and then, you wonder when and where you can grab a quick bite. Don’t sacrifice your mealtime and risk your health and productivity! This recipe combines your comfort, convenience, and real cheese for a quick but satisfying meal on-the-go.

Ingredients:

¹/₃ cup pasta
½ cup water
¼ cup milk
½ cup shredded cheddar cheese (option: mix Swiss and parmesan cheese as well)
Optional: ½ tablespoon butter or margarine

Procedure:

Combine pasta and water in a Tupperware Jumbo Mug
Microwave pasta in 1-minute intervals, stirring after each minute to check noodle consistency. The water should be absorbed and the noodles should be soft after about 4 minutes of this
Add cheese and milk, and stir. (Optional: add melted butter here to make your mac ‘n’ cheese creamier)
Put pasta back in microwave for 1 minute, stir thoroughly, and enjoy!

With Tupperware’s Jumbo Mug, you have no reason to skip meals anymore! The Jumbo Mug comes with a cover that can also be used as a coaster, and a large handle for easy handling. It comes in colors Lychee, Blue Iris, Sea Green, or Purlicious and all parts of the Jumbo Mug are microwave-reheatable.

Tupperware Jumbo Mugs

This versatile pick-me-cup is perfect for the busy bee in the office! With just one Tupperware Jumbo Mug, you can make several different dishes and take it with you when you’re on the go: easy microwaved omelet, heavenly molten chocolate cake, and even a chocolate chip cookie. Or if you want some home cooked porridge (arroz caldo), simply pour some into your mug and reheat it while you’re at work.

Do yourself a favor by treating yourself to a cuptivating meal-in-a-mug or a nice warm beverage—tea, coffee, hot chocolate! Enjoy a quick and delicious lunch with Tupperware’s Jumbo Mug, whether you’re in the office or on the go!

About Tupperware® Brands

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