TWISTS ON YOUR COOKING

During my trip to hongkong (mid nineties), i had the chance to meet two great cooks named mama paquita, papa enrique and their daughter olga.  they worked for el toro spanish restaurant in kowloon.  Being a filipino i was more exposed to the paella valenciana whose main ingredient is glutenous rice.  as explained to me by the father maother daughter team, there are quite a lot of varieties of the said dish. to make the long story short, they taught me two simple versions that would match my particular taste (I don't really like glutenous rice as a main meal).  Two ways to do it. One is cooking rice in broth in an open paellera pan.  i told them we don't have that in the Philippines or at home in particular.  So our regular pan will do for as long as i get the right flavors in it and the right texture.  So cooking in an open pan will usually take forever so i took the easy route.... cooked (steamed) rice!!!!  Ingredients really is flexible which is what i like about this dish.  But its really up to you depending on how you like it but one should always keep in mind presentation.

Serves 4 - 6 persons

5 cups cooked rice (long grain is best as they don't usually break when cooked)

Mains:

remember.... portioning will depend on how you like 'em. make sure your pan will not overflow!

shelled mussels, clams, scallops, crab meat, shelled shrimps, tuna chunks, squid (and head, no ink)

chicken cutlets

cabbage, button mushrooms, asparagus spears, onion, bell pepper, garlic, peas

For flavor:

soup stock - combine chicken stock and seafood

salt and pepper

saffron .... ooops too expensive! use turmeric powder

and a bit of tomato sauce

For garnish:

chicken wings, prawns with shells, crabs, all shellfish listed above in their shell, squid heads, a few cabbage

chopped spring onions, salted eggs, fresh tomato, parsley.

1. Heat oil in pan until golden brown. quickly saute onions and sprinkle some black pepper.

2. Saute chicken cutlets until fully cooked then followed by the rest of ingredients in the main section.  then sprinkle the turmeric powder.  just enough to give it an orange color then the tomato sauce.  remember, just cook them properly. do not overcook!  you can throw in everything all at the same time pour a little stock to reinforce the cooking process. when its done, set everything aside. Oh oh! you also include here the ones listed in the garnish section.  separate them from the rest as you will use this to garnish your dish.

3.  Now throw in the rice. saute' saute' saute'. pour in more stock until the rice develops a lightly sticky texture.  flavor some more if needed.  for me, the trick to cooking is following your taste.

4.  When the rice already absorbs all the liquids, mix in all the ingredients that were previously prepared then the cabbage which goes last to avoid over cooking.

5. Mix mix mix and pour in broth until you are able to achieve the stickiness you want.

6.  Do not remove from pan, arrange all the garnish on top, salted eggs. etc. be creative.

7.  Serve hot with slices of lemon and be proud of the artistry!

Here's my paella which i made for an auncle's bday (tito gener)

PAN BARBECUED TIKTILAAAOOOOK!

No time? forget the grill! try this!

Any version of barbecue sauce mix

A little brown sugar

Garlic

Tamato sauce and/or catsup

Cooking oil

Black Pepper 

Smoke Flavor (spices section guys!)

Chicken or Pork Cutlets (Beef is okay. make sure its lean and thinly sliced for easy cooking)

Heat oil, throw in black pepper first to take advantage of its flavor.  Oh oh! crushed!

then the brown sugar (adjust according to your sweetbuds). Just as the sugar is melting, throw in the meats then the sauce.  Oil will usually float so remove 'em. then just a tinie winie drop of smoke flavor then continue turning over the mixture. just when you are about to be done, pour in the tomato sauce and catsup.  you can serve it from here or you can throw the thing in the oven for more cooking. enjoy!