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Filipino Pork Sinigang

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Difficulty Level: Easy

Cooking Time: 30 mins

Serves: 4 people

 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 (1/2 inch) piece fresh ginger, chopped
  • 2 plum tomatoes, cut into 1/2-inch dice
  • 1 pound bone-in pork chops
  • 4 cups water, more if needed
  • 1 (1.41 ounce) package tamarind soup base (such as Knorr®)
  • ½ pound fresh green beans, trimmed4

 

To Cook

  1. Heat the vegetable oil in a skillet over medium heat. 
  2. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  3. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. 
  4. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. 
  5. Continue simmering until the pork is tender and cooked through, about 30 minutes. 
  6. Stir in green beans and cook until tender.

 

All about Sinigang

What is Sinigang?

If Thailand has Tom Yum, Philippines has Sinigang. A perfect rainy day food, Sinigang is every Filipino’s comfort food. A tamarind based meal, this soup, which is the hero of the meal, is infused with the perfect balance of salty and sour. The flavors are enhanced by the sidekick, usually pork or shrimp. Vegetables, such as eggplant, morning glory, and radish, are added for some crunch. Best eaten with steamed rice, Sinigang is definitely a staple Filipino household meal that’s not to be missed.

 

 

Origins of Sinigang?

Sinigang, a sour tasting soup originating from the Philippines, is usually served as a main dish with rice. Many people make this dish for special occasions such as a birthday or a baptism, but its not for any special purpose, just a common dish of the Filipino culture.

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Cooking for your loved ones

Italian Onion Frittata

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Onion Frittata

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 200g sweet onions, finely sliced
  • 4 eggs
  • 30g grated hard Italian cheese (Pecorino Romano, Parmesan, etc.)
  • 40g dried breadcrumbs
  • salt, to taste

Directions

  1. Heat the olive oil in a frying pan over low heat. Add the onions and cook gently until very soft, letting them caramelise slightly.
  2. Transfer onions to a bowl, leaving behind any excess oil. To the bowl, add the eggs, cheese, breadcrumbs and salt and whisk well.
  3. Heat the frying pan with the oil over medium heat. Pour the egg mixture into the pan, swirling the pan round to make sure the mixture spreads evenly. Cook 5 minutes or until the mixture on the bottom and the edges of the pan sets.
  4. Place a plate on top of the pan and carefully flip the frittata onto it. Slide the frittata back into the pan and cook on the other side for 5 minutes longer. Serve hot.

All about Onion Frittata

What is Kotopoulo Skorthato?

The frittata is a typically Italian preparation, in some ways similar to the French omelette and the Spanish tortilla. But the frittata has a character all its own, and in Italy its oldest version is the      one made with onions. The onion frittata is a typically “poor” dish, created in the farmyards of peasant homes, those same farmyards where the hens were raised next to plots where white or yellow onions were grown.

Way to enjoy Kotopoulo Skorthato?

For years the onion frittata was the main daily meal for workers and labourers, but, as always happens in fairy tales, with its unrivalled deliciousness this recipe has earned the trust of the most finicky of palates; it is no accident that the onion frittata is a true classic, served in the same way by food trucks travelling over provincial roads and on the tables of the finest restaurants.

Italian cuisine: green peas and sweet potato fritatta. Focus selective

 

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Cooking for your loved ones

Greek Lemon Garlic Chicken

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Greek Lemon-Garlic Chicken (Kotopoulo Skorthato)

Difficulty Level : Easy 

Serves: 2 people

Cooking Time: 30 mins

Ingredients

  • 3 1/4 to 3 3/4 pounds chicken (cut into quarters)
  • 3 1/2 pounds potatoes
  • 1/4 cup lemon juice (juice from 2 to 3 medium lemons)
  • 2 teaspoons salt
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 8 cloves garlic (finely chopped)
  • 1/2 cup olive oil
  • 1 1/2 cups of water

Steps to Make It

  1. Preheat oven to 350 F/176 C.
  2. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes.
  3. Transfer chicken to a roasting pan and add potatoes, placing on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan.
  4. Add water and roast uncovered for a total of 1 hour and 40 minutes. Halfway through (at 50 minutes), turn the chicken and continue roasting.
  5. Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

All about Kotopoulo Skorthato

In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh

This is a traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat. You simply roast chicken pieces and potatoes in an oregano, garlic, olive oil, and lemon juice mixture. You can lessen the garlic if it is not one of your favorite flavors; don’t worry—the classic tastes of lemon and oregano will still make this dish uniquely Greek. 

Make sure you use Mediterranean oregano for this dish—even better, a Greek variety. You don’t want to use Mexican oregano as it has hints of licorice and citrus while the Greek version is more savory and earthy tasting. 

Because the recipe includes chicken and potatoes all you need to round out the meal is a nice salad of cucumbers and tomatoes

 

 

 

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Cooking for your loved ones

Thai Tom Yum Soup

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Difficulty Level: Easy

Cooking Time: 30 mins

Serves: 2 people

Ingredients

  • 1 stalk lemongrass 
  • 3 to 4 cups chicken stock
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried crushed chili (or to taste)
  • 3 makrut lime leaves
  • 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
  • 12 to 14 medium or large raw shrimp (shelled)
  • 1 green or red bell pepper (sliced)
  • Optional: 1 handful cherry tomatoes
  • 1/2 (13.5-ounce) can coconut milk (or to taste)
  • 2 tablespoons fish sauce
  • Garnish: sprig fresh cilantro (roughly chopped)

To Cook

  1. Gather the ingredients.
  2. Prepare the lemongrass: Finely mince the lower third of the stalk and keep the upper part whole.
  3. In a deep cooking pot, pour the chicken stock and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn’t mince. Boil 5 to 6 minutes, or until fragrant.
  4. Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
  5. Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until the shrimp are pink and plump.
  6. Turn down the heat to low and add coconut milk and fish sauce. Taste-test and adjust as needed.
  7. Serve in bowls with fresh cilantro sprinkled over as a garnish. Enjoy. 

All about Tom Yum Soup

What is Tom Yum Soup?

Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup.

Origins of Tom Yum Soup?

Although the exact history of Tom Yum Goong is not fully known, it is widely believed that it is a Thai soup originated from Central Thailand, where there is an abundance of fresh shrimp in the Chao Phraya River.

Over the years, the soup has become a favourite in Thailand and quickly spread around the world thanks to its relatively simple preparation and fantastic flavours. Many western cultures have been exposed to Tom Yum Goong and it has become a staple dish of Thai restaurants that serve customers from all over the world. New ingredients have been added here and there, most notably the choices of meat and the herbs used in creating the paste. While some modern versions of Tom Yum Goong use straw mushrooms or oyster mushrooms, some restaurants added Nam Phrik Phao, a Thai chilli pasta which gives the Tom Yum soup an orange colour and enhances the chilli flavour in the soup.

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