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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Chicken Empanada

This is the second post I made in making Chicken Empanada. The difference is this time I used shredded chicken.
I really have no patience making the dough from scratch so ready made Pepperidge Farm Puff Pastry Sheet is the solution. It not sweet compare to homemade empanada dough but it works well.
Ingredients:
2 package Puff Pastry Sheet
1/2 lb chicken breast, boiled and shredded
1 large potato, cubed small
1 large carrot, cubed small
1 medium red bell pepper, cubed small
1/2 cup raisins
1 medium onion, minced
4 pcs garlic cloves, minced
2 cups chicken broth
salt and ground black pepper to taste
cooking oil
1 tablespoon cornstarch, diluted in 1/2 cup water
Cooking Direction:
Heat wok and add 2 tablepsoon cooking oil. Saute garlic and onion till onion turns golden brown. Add shredded chicken followed by carrots, potato, bell pepper and raisins. Season with salt and pepper. Add chicken broth and simmer for 5 minutes or till liquid evaporates. Remove mixture from the heat and allow to cool.

Cut dough into round shapes. You could use small plate to get the perfect round shape.
Scoop a tablespoon of chicken mixture and place in the middle of the dough. Fold in half and seal using corn starch diluted in water and microwaved for 1 minute till it turns into a paste. Use fork to seal and design the ends.
Set over to 350 degrees. Place empanadas in a baking pan lightly sprayed or brushed with cooking oil. Bake for 30 to 40 minutes or when empanadas turns golden brown. Remove from heat. Allow to cool for 10 minutes then serve.

BJ's - Brea, CA

Todays yummy lunch....
BJ's Brewhouse
Brea, CA
600 Brea Mall
714.990.2095 TEL
for drink: Strawberry Lemonadefor appetizer: Mini-Bruschette
Grilled Focaccia bread, topped with melted provolone, and blend of fresh Roma and sun-dried tomatoes, onions, basil, roasted red peppers, served with signature pesto vinaigrette.
my choice for lunch: Salmon Teriyaki
Fresh salmon fillet sautéed with onions, red peppers, napa cabbage, green onions and sweet baby carrots tossed with teriyaki sauce and served over sticky white rice topped with sesame seeds.

Eggplant and Tofu

Cooking Ingredients:2 pack hard tofu, cut in cubes
1 lb eggplant, sliced
3 garlic cloves, minced
1 thumb size ginger, minced fine
1 small onion, sliced thin
1 piece red bell pepper, julienne
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 cup water
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 teaspoon sugar

Cooking Direction:Prepare sauce by diluting cornstarch in water.
Mix soy sauce, rice vinegar, sugar and sesame oil. Set aside

Using a wok, fry tofu till golden brown.
Drain excess oil and set aside.

Brown garlic and ginger in a wok.
Add onion, bell pepper and eggplants.
Stir fry for 5 minutes.
Add the fried tofu and continue to stir fry for few more minutes.
Add the cornstarch sauce mixture and stir.
Remove from heat and serve.

Rellenong Bangus

Stuffed Milk Fish
Ingredients:
1 big boneless bangus (milkfish)
6 cloves of garlic, minced
1 onion chopped
2 eggs
1 small carrot, chopped
1 medium potato, chopped
1 can sweet peas

1/2 cup raisins
1 medium bell pepper, chopped
1/2 cup flour
cooking oil
salt and pepper to taste
Cooking Instructions:
Scrape fish scales while the fish is still frozen. Rinse and pat dry using a paper towel.
Using a spoon scrape the fish meat from the skin.
Refrigerate the skin.
Boil fish meat in 1/3 cup water till water evaporate and set aside.
Saute garlic until brown. Add onion
Stir in fish meat, carrot, potato, bell pepper and snow peas.
Season with salt, ground pepper, and add raisins.

Transfer cooked mixture to a plate. Allow it to cool before adding egg and flour.
Fill in mixture in bangus skin, sew the skin and fry.
Allow the fried fish relleno to cool before slicing.
Serve with catsup.

Pork Hamonado

This recipe is worth a try. Great for party or get together. This dish reminds me of town fiesta back home in Iloilo.
Ingredients:
3 lbs pork loin (fillet, slightly pounded)

Marinade:
2 cups pineapple juice
2 teaspoon salt
1 cup brown sugar
pinch of ground pepper

Filling:
5 pieces hole sweet pickles, sliced
1 carrot, sliced
1 can sliced pineapple, 4 pieces cut into chunks
(the remaining pineapple save for garnish)

Cooking Procedure:
Using a bowl marinate pork in the marinade sauce for at least 20 minutes.
Spread the fillet pork and assemble the filling and roll.
Tie using a string. (I used thread) Wrapped around the meat.
Cook pork in the marinade over low heat till the sauce is thick, while turning or rolling over the sauce. Cover wok.Remove meat and allow it to cool. Remove string before slicing.
Garnish with sliced pineapple and pour the remaining sauce on top and serve. This recipe really worth a try. I will be making this again. I just can't remember w/c website I got this recipe. It turned out really good.

Tinapang Baby Bangus

Fried and served with slices of tomato seasoned in fish sauce with lots of freshly cooked steam rice.
I was pretty surprised, this tinapang baby bangus purchased in my local Asian Grocery Store (99 Ranch) is boneless. Good buy for $2.40 a lb. on sale. I bought 3 packs/4 pieces and stored the rest in the freezer.

Master Sardines

a closer look..... My new favorite, Master Sardines w/ Ampalaya

Check your local Asian grocery store for availability.