I’ve always wanted to try this dish, watching all kinds of cooking shows (yes I am a FOOD NETWORK fan) well all of them really! Now I know that this dish is inherited from the Spanish rule we’ve had over 333 years and I think we made it our own.. Filipino Style! =) Thanks again Philippines Foods & Recipes!
Paella is an Spanish rice dish and considered as one of their country’s national dishes. We, Filipinos, do also have our own version of the Paella recipe, sometimes called Valenciana. Although, Paella recipe varies from region to region, the Filipino Paella is one of the most delicious recipe ever.
Filipino Paella Recipe Ingredients:
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 4 or 5 large cloves garlic, minced
* 1 tablespoon finely minced ginger root
* 1 teaspoon ground annatto (achiote)
* 1 cup long-grain rice
* 3 ounces cured chorizo, diced
* 2 medium tomatoes, coarsely chopped
* 2 cups chicken or fish stock
* 1 tablespoon fish sauce
* Several good grinds of black pepper
* 1/2 to 3/4 pound fresh shrimp, peeled and deveined
* 1/2 cup fresh or frozen peas
* Pimiento-stuffed olives
* sliced hard-boiled egg, for garnish (optional)
Filipino Paella Cooking Instructions:
1). Heat the oil in a medium, heavy saucepan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.
2). Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.
3). Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.
4). Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.
5). Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.
Here’s an article that I get a weekly newsletter in regards to seeking a FT employment, which I am still looking for that position! I saw this article and I have seen some office romances in my lifetime and want to share this with you. I agree with this and NO I have never been involved, but if you can call it an office romance, I did get involved (short-term) with another shipmate while we were stationed together in the Navy.. many moons ago…this article was written By Roberta Chinsky Matuson, Monster Contributing Writer
You spend most of your waking hours at work. You rarely get out for lunch, never mind dinner. You’d like to meet that special someone, but you just don’t know where to look. Suddenly, Cupid shoots his arrow, and it hits the person in the next office. Your heart starts beating faster, and blood rushes to your head. Out with all reason — love is in the air!
Stop. Sure, meetings will be more fun. You already have lots in common. But how often do office romances work? And when it ends, what will your life be like? Will you be peering around corners to make sure your former love isn’t in the hall and avoiding the company picnic for fear your ex will flaunt a new love interest? Is this any way to live?
Before you throw your next promotion to the wind, here are five reasons dating your coworker might not be such a good idea….READ THE 5 REASONS!!
I really don’t know if I’ve had this before but it sure looks yummy! =) I’d love to try all the recipes that has been posted here…am sure I will do at some point! Thanks Philippines Foods & Recipes and the credit goes to Marlon Serrano (see the image below)
Insarabasab or Sarabasab is an authentic pork Filipino recipe that originated from the Province of Ilocos. This can be served as a food included in your meal or as a pulutan (for alcohol drinkers).
1). Slice the pork 1” thick for roasting. Spice with salt.
2). Roast pork over an open fire until all pink color of meat disappears.
3). When roasted, slice pork again into 1/4″ x 1″ (thickness x length) long strips, and then mixed with onions, ginger, vinegar, pepper, and siling labuyo.
4). Season with soy sauce, and lemon or Calamansi juice according to taste.
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