Filipino Recipes

Ingredients:

For the lobster stock:

• 2 lobsters shells (or the equivalent of 3 lbs- meat removed and reserved)
• 3 tablespoons olive oil
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 garlic head, halved
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 2 tablespoons ketchup
• 1 tablespoon peppercorns
• 16 cups water

For the fettuccine:

• 1lb of dried or fresh fettuccine (450 g)
• 1 tablespoon of olive oil
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1 cup of fresh or frozen peas
• 1/2 cup of fresh chives, thinly sliced
• Salt and pepper to taste

Procedure:

• In a large stockpot filled with boiling water, cook the lobster for approximately 8 minutes. Drain, remove and de-shell, keeping the carcasses for the stock. Keep lobster meat in a separate bowl for later.
• In the same stockpot, add oil. Combine lobster shells with all the stock ingredients. Bring to a simmer and let reduce for 2 hours. Strain and transfer 6 cups (1,5 l) of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from heat and set aside.
• Bring a pot of salted water to boil and add fettuccine. Cook a minute less than instructed. Strain and set aside.
• Heat 1 tablespoon of olive oil in a pan on medium heat and add shallot. Sautee for 1 minute, then add garlic and continue cooking for another 2 minutes. Add stock. Add pasta, lobster meat, peas and chives, and 2 tablespoons of butter and mix well. Salt and pepper to taste.

Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.

source: asian-food-channel

Ingredients:

• 8 chicken thighs, debone and skin removed
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 20g fresh ginger
• 2 tsp coriander root, chopped
• 2 tsp lemongrass, chopped
• 12 black peppercorns
• 1/2 tsp salt
• 4 tbsp thai chilli sauce
• 2 tbsp dark soy sauce
• 1/2 cup thick coconut milk
• 1/2 cup Carnation Evap
• 1 tbsp palm sugar
• fresh pandan leaves
• oil for frying
• thai chicken dip

Procedure:

1. Debone chicken, remove the skin and cut the meat into cubes. Chop the garlic, shallot and galangal and place in a mortar together with coriander root, lemongrass, peppercorns and salt, pound into a smooth paste.
2. Transfer paste to a shallow dish and add the chili sauce, soy sauce, coconut milk, Carnation Evap and palm sugar. Stir to blend thoroughly, then add the pieces of chicken and set aside for 40 minutes.
3. Wrap a piece of chicken (still coated with marinade) in pandan leaf securely.
4. Heat Top Choice oil in a wok until it starts to smoke and fry the chicken until tender, approximately 10 minutes.
5. Remove with a slotted spoon and transfer directly to a serving plate.

source: my-favorite-recipes