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Hearty Recipes To Warm You Up This Chilly Morning From “Casa Daza”

It’s been non-stop rain over the weekend and we still couldn’t quite drag ourselves from the comforts of our bed for the start of another work week.

If you need some pick-me-upper to give you that boost of energy you need to jumpstart your week, better head to the kitchen and start on these heart recipes that will surely warm you up and fill your tummy. These dishes come straight from Chef Sandy Daza’s Casa Daza, perfect to savor with the pitter-patter of the rain on your background.

 

Thai Squid Salad with Siling Labuyo

Ingredients:

  • Fresh squid
  • A bundle of lemongrass
  • 2 red onions
  • 2 tsp. sugar
  • 1 tbsp. kinchay, chopped
  • 3 tsp patis
  • Sriracha sauce
  • Siling labuyo, depending on your heat preference
  • Calamansi juice to taste
  • White vinegar to taste

Directions:

1. In a bowl, place 1/4 cup finely chopped lemongrass (soft part only).
2. Add red onion slices, kinchay, and sugar. Drizzle some sriracha sauce.
3. Add patis, calamansi juice, and white vinegar.
4. Score the fresh squid. Blanch it in boiling for at least 1 minute. Don’t overcook!
5. Transfer squid to a bowl of ice water to stop the cooking.
6. Add the squid to the salad dressing and mix well.
7. Serve with chopped siling labuyo.

 

 

Pancit Canton Guisado

Ingredients:

  • Pork Kasim
  • Shrimp, peeled
  • Chicken breast
  • Cabbage
  • Strings beans
  • Snow peas
  • Carrots
  • Oyster sauce
  • Patis
  • Chicken broth
  • Canton noodles
  • Quail eggs, boiled
  • Celery leaves

Directions:

  1. Heat cooking oil in a pan. Add chopped garlic and onions.
  2. Add pork kasim and cook until brown.
  3. Add shrimp, chicken, and broth.
  4. Mix in 2 tbsp oyster sauce.
  5. Season with patis, sesame oil, and pepper.
  6. Put the noodles.
  7. Add snow peas, carrots, string beans, and cabbage.
  8. Cover the pot until vegetables are cooked.
  9. Serve with chopped celery leaves and quail eggs.

 

 

Pinakbet Iloko

Ingredients:

  • Ginger, peeled and sliced
  • Kamote, peeled and diced
  • Fish bagoong
  • Water
  • Ampalaya, chopped
  • Sitaw, chopped
  • Onion, peeled and chopped
  • Okra, chopped
  • Eggplant, chopped
  • Tomato, chopped
  • Pork bagnet

Directions:

  1. Pour 3/4 cup water into a heavy pot. Add fish bagoong. Mix together.
  2. Add ginger strips and kamote cubes. Simmer for 15 minutes until kamote becomes soft.
  3. Add eggplant, ampalaya, sitaw, okra, tomato, and onion. Cover and don’t mix.
  4. Deep fry the bagnet until it turns brown and crispy. Slice the bagnet.
  5. Toss the vegetables.
  6. Transfer the pinakbet to a bowl and top with bagnet.

 

 

Adobong dilaw

Ingredients:

  • Pork belly
  • Chicken thigh
  • Turmeric, peeled and sliced
  • Onion, peeled and chopped
  • jalapeno peppers, peeled and chopped
  • Green chilies
  • Oil
  • White vinegar
  • Water
  • Patis
  • Laurel leaves
  • Whole peppercorns

Directions:

  1. Marinate chicken thighs in patis.
  2. Heat oil in pan. Saute a cup of garlic. Add turmeric.
  3. Put the marinated chicken thighs in, skin-side first. Let it brown.
  4. Set aside chicken when cooked.
  5. Add onions.
  6. Put in a cup of vinegar, water, 3 bay leaves, 2 tsp whole peppercorns.
  7. Add pork belly and season with patis.
  8. Add jalapeno peppers.
  9. Cover and simmer for at least 45 minutes.
  10. When pork is soft, add the chicken thighs. Cook for another 30 minutes.

 

Read More: 3 Tips To Cook Like A True Blooded Batangeño According To Sandy Daza

 

For more recipes and meal inspirations, stay tuned to Casa Daza on Metro Channel, channel 52 on Sky Cable and channel 174 on HD. New episodes of Casa Daza air Mondays, with replays throughout the week.