Tuesday, September 16, Thank you Pete made kalamansi juice this weekend from the fruit you sent and it tasted just as good as the flavor I first fell in love with over 40 years ago in the Philippines. There is something so refreshing and so soul-nurturing about that taste and that smell that just sends me to a state of nirvana. Thank you SO much for those jade gems! By the way, Pete keeps the skins and rubs them on his fingernails like a cleanser.
Have I told you how much I love chicken rice? I have been known to eat chicken rice and char siu rice popular in Malaysia and Singapore everyday for 3 weeks and I have never gotten sick of it. Up to this day, even when I return home to Malaysia, I would harp Madam Mummy or the Boy to take me out to my favourite chicken rice shops so that I can indulge.
Luckily for me, my man and beloved husband is a great cook and has Calamansi jam that to keep his wife happy is to feed her. Feed her all the things she loves to eat. That way no nagging will ensue and there is peace and quiet in the house until the next meal time of course.
Trim off any excess Calamansi jam and skin from the chicken and keep it aside this will be used for the rice in Step 2. Grab a handful of coarse or kosher salt and start rubbing all over the skin but at the same time being careful not to tear or damage the skin.
You should see a smooth clean skin once completed. The next step is to give your chicken a work out! Boil a large pot of water that can fit a whole chicken with the carrots and 2 spring onion stalks.
Rub chicken cavity with light soy sauce.
Fill it with garlic cloves, ginger slices and remaining 2 spring onion stalks. Switch heat off, cover with lid and let it stand in the pot for 40 minutes. Take chicken out keep poaching stock and empty the cavity. Leave aside to cool for minutes before cutting into desired pieces.
Wash the rice with 3 to 4 changes of water to remove excess starch and other impurities. Soak for 10 minutes and drain once completed. Remember that excess chicken fat and skin at the start of Step 1?
To do so, heat a wok on medium heat and add the chicken fat with 2 tablespoons of water. Bring it down to a low simmering boil for about 10 minutes until oil is released from the fat. Transfer oil into a small bowl.
In the same wok, pour 2 Tablespoons of the chicken oil. Add garlic and ginger and fry until fragrant approx. Transfer all ingredients into a rice cooker. Add chicken stock and pandan leaf and cook rice until done. Once cooked, use a fork to fluff the rice. Season with salt and pepper. Simmer or keep warm on very low heat until ready to serve.
Do this easily by cutting a slit along the chilli lengthwise and remove the seeds by scrapping away using the sharp end of the knife. Keep the seeds if you prefer it spicy.
Grab a mortar and pestle. Add chillies, garlic and ginger and start pounding. Alternatively, you can use a food processor.Kultura Festival is the Midwest's premier Filipino American food and arts event featuring Fil-Am chefs, performers, artisans, educators, and more.
Private Dining. Cherry offers a sophisticated dining experience in a unique private setting. The elegant room can accommodate up to 26 guests for a sit-down dinner. How to Make Calamondin Orange Jam Really simple, you can make it in one day!
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Mar 20, · Kalamansi Marmalade has the perfect combo of sweet and tart that goes perfect for snacking or entertaining. Sweet like candy and soft like jelly! (also be spelled with a “c” as in calamansi) Filed Under: appetizer, Dessert, Party Food, Recipes, snacks Tagged With: entertaining, finger food, jam, jellies, kalamansi, marmalade, party foodServings: 1.