In this blog post, we will explore how to create a variety of delicious dishes, including stock soup, chicken corn creamy soup, ginataang sayote with chicken, and fish fillet with a creamy sauce. Each recipe is broken down into easy-to-follow steps, ensuring that you can recreate these delightful meals in your own kitchen.
Making the Stock
Ingredients for Stock
- Mirepoix (onion, carrots, celery)
- Chicken bones
- Ground pepper
- Salt
- Garlic
- Celery leaves
Instructions
- Begin by placing the chicken bones in a stock pot.
- Add the mirepoix and all the spices (ground pepper, salt, garlic, and celery leaves).
- Pour enough cold water over the bones, mirepoix, and spices.
- Heat the pot over medium-high heat. As the stock heats up, foam and impurities will rise to the top. Skim this off with a ladle.
- Once skimmed, let it simmer for about an hour.
- After simmering, strain the stock into another bowl to remove the bones and solids.
Chicken Corn Creamy Soup
Ingredients
- 1 cup chicken (boiled and shredded)
- 1 cup milk
- Chicken stock (made earlier)
- Corn
- Butter
- All-purpose flour
- Onion
- Garlic
- Leeks
- Carrots
- Salt and pepper to taste
Instructions
- Start by boiling the chicken until fully cooked. Remove the chicken and shred it.
- In another pan, melt butter and sauté garlic, onion, carrots, and green onion for 2 to 3 minutes.
- Add the chicken stock to the sautéed mixture and stir.
- Once simmering, add the shredded chicken and corn, stirring to combine.
- To thicken the soup, mix flour and milk together to avoid lumps, then add this mixture to the pan.
- Season the soup with salt and pepper to taste. Your chicken corn creamy soup is now ready to serve!
Ginataang Sayote with Chicken
Ingredients
- Sayote (chayote)
- Chicken
- Chicken stock
- Garlic
- Onion
- Salt
- Ground pepper
Instructions
- In a pan, heat oil over medium heat. Add minced garlic and chopped onion, sautéing until the onion becomes translucent.
- Add the chicken to the pan and cook until it is no longer pink.
- Once the chicken is browned, add the sayote and season with salt and pepper.
- Pour in the chicken stock, cover, and cook until the sayote is tender. Your ginataang sayote with chicken is ready to enjoy!
Fish Fillet with Creamy Sauce
Ingredients
- Cream dory fish (marinated)
- Bread crumbs
- All-purpose flour
- Egg
- Ground pepper
- Salt
Instructions
- Season the all-purpose flour with salt and pepper to taste.
- Coat the marinated fish with the seasoned flour, dip it in egg, and then coat it with bread crumbs.
- Deep fry the coated fish until golden brown.
Making the Creamy Sauce (Bamal Sauce)
Ingredients
- Milk
- White pepper
- Salt to taste
- Butter
- All-purpose flour
Instructions
- In a pan, melt butter and create a roux by adding all-purpose flour.
- Gradually pour in the milk, stirring continuously until the sauce thickens.
- Season the sauce with salt and white pepper to taste. Your bamal sauce is now ready to serve with the fish fillet.
Conclusion
These recipes provide a delightful way to enjoy homemade stock soup, creamy chicken soup, and flavorful seafood dishes. Each step is designed to guide you through the cooking process, ensuring that you can create these delicious meals with ease. Enjoy your cooking adventure!
