Tinga de Pollo (Chicken Tinga)

Thermomixing again! I had to share this very easy to make yet so tasty Mexican chicken recipe. I have made this many times over, and served it as taco filling, in sandwiches, and what little left over mixed in with scrambled eggs.

The instruction is for making this using the Thermomix. However, I have included a stove top version below. Happy cooking!

Ingredients:

10.5 oz onions, quartered

1 oz vegetable oil

10 oz tomatoes, quartered

2 heaping teaspoons chicken stock paste

36 oz boneless, skinless chicken breast, in pieces (1.5 inch)

1 oz piloncillo, in pieces, or dark brown sugar

1-3 oz canned chipotle chillies (in adobo sauce)

2 bay leaves

18 Mexican tostadas

7 oz panela cheese (I used Feta cheese), crumbled

8 oz sour cream, to serve

Preparation:

  1. Place onions an oil into mixing bowl and cover with the measuring cup or splash guard and set to 5 seconds/speed 5. Then saute 5 minutes/250F/speed 1.
  2. Add tomatoes, and chop 5 sec/speed 5. Scrape down the sides.
  3. Add stock paste, chicken, piloncillo, chiopotle chilies, and bay leaves and cook 18 minutes/212F/reverse blade/speed 1. Remove bay leaves and shred 4 sec/reverse blade/speed 4.5.
  4. Spoon shredded chicken onto tostadas, top with cheese, and serve with sour cream.
Cilantro and radish makes it like a crunchy taco!

Chicken Tinga (Tinga de Pollo)

  • Servings: 6
  • Difficulty: easy
  • Print

Quick and easy to make, this Mexican shredded chicken is very versatile. Serve left overs in a taco or stirred into scrambled eggs.

Ingredients


1 oz vegetable oil

10 oz tomatoes, quartered

2 heaping teaspoons chicken stock paste

36 oz boneless, skinless chicken breast, in pieces (1.5 inch)

1 oz piloncillo, in pieces, or dark brown sugar

1-3 oz canned chipotle chillies (in adobo sauce)

2 bay leaves

18 Mexican tostadas

7 oz panela cheese (I used Feta cheese), crumbled

8 oz sour cream, to serve

Directions

  1. Place onions an oil into mixing bowl and cover with the measuring cup or splash guard and set to 5 seconds/speed 5. Then saute 5 minutes/250F/speed 1.
  2. Add tomatoes, and chop 5 sec/speed 5. Scrape down the sides.
  3. Add stock paste, chicken, piloncillo, chiopotle chilies, and bay leaves and cook 18 minutes/212F/reverse blade/speed 1. Remove bay leaves and shred 4 sec/reverse blade/speed 4.5.
  4. Spoon shredded chicken onto tostadas, top with cheese, and serve with sour cream.

TO MAKE WITHOUT A THERMOMIX:

Heat a saucepan with the oil over medium high heat. Saute the chopped onions and tomatoes until soft. Add the chicken stock paste, chicken pieces, piloncillo, chilies, and bay leaves and simmer for 25 – 30 minutes, stirring occasionally. Shred the meat using 2 forks. Serve as above.

Mummy Hotdogs

Halloween is one of my favorite holidays! So much fun to see scary beings, goblins, vampires, super heroes, and scary, decorated houses! It’s the one night a year that kids and kids-at-heart alike get to dress up and get candies all night!

One of my physical therapist mentioned two years ago that she prepares a special Halloween dinner for her kids every year. Complete with meatloaf shaped like a foot, eyeball ice in their glasses, wormy pasta, etc. What a tradition, right? Something the kids for sure will remember forever!

I am all for tradition and what better way to do it than with food! However, going all out like that takes a lot of time planning, then cooking and making it. So I started simple with just one recipe.

This will not be a difficult one at all! You’ll just need a few, store bought ingredients and a little time! My son loves to have this for his school lunch around halloween. I’m sure the kids in your life will too!

You can easily double or triple the recipe to make this for a party.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent rolls

1 slice American cheese

8 hot dogs

Candy eyes

Mustard or ketchup, if desired

  • Heat oven to 375°F.
  • Unroll dough and separate at perforations, creating 4 rectangles. Press perforations to seal.
  • With knife or kitchen scissors, cut each rectangle lengthwise into 8-10 pieces. Slice cheese into 1/2 inch by 1 inch pieces for the face. You’ll only need 1 piece per hotdog.
  • Wrap pieces of dough around each hot dog to look like “bandages,” stretching dough slightly to completely cover hot dog. Continue with another dough as needed, pinching the ends to seal. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.”
  • Place wrapped hot dogs on an ungreased cookie sheet, leaving space in between each hotdog mummy.
  • Bake 15 to 18 minutes or until dough is light golden brown and hot dogs are cooked through. After removing from the oven, immediately place a piece of cheese on the hot mummies face and a pair of candy eyes on the cheese, and press down lightly to attach.
  • Let cool and decorate with mustard or catsup if desired.

Happy World Egg Day!

I never knew such a day existed until today. However, I am not surprised as there is a “DAY” for almost everything nowadays. Coffee day, donut day, chocolate chip cookie day…

I was informed by a fellow blogger (ChirpyHome.com – thank you!) that October 11 is World Egg day and he asked if I intended to write about it. He was nice enough to send me a link to a really well written article on eggs. Link of the article: https://www.breakingasia.com/taste/the-ultimate-guide-to-the-eggs-of-asia/ And so here is this post!

I grew up in Asia and I am quite familiar with most of the eggs featured in the article. Some I love (salted duck eggs and ramen eggs!), some I never heard of (adobo eggs – must be new!), some I tried but not really liked (poor baby ducks – balut).

One way I loved eating eggs when I was young was raw, scrambled with soy sauce and poured over hot, just cooked white rice. Now that was before I knew what I know now. But it was good times! Sometimes ignorance can be bliss!

For this article, I thought about featuring a recipe I love from the Philippines that features eggs – EGG PIE! I also thought about writing about different ways scrambled eggs are prepared (my favorite is tamago yaki!). I even played with the idea of featuring different recipes using salted duck eggs…

Egg Pie!

I have exactly 7 days before October 11 (“today” is actually Friday, October 4) so I think I will have enough time to try out a couple of recipes and post that. To be continued…as I go to to the kitchen to think about eggs.

In the meantime, I found these line up of Asian style scrambled eggs for you to try! They all look so delicious!

Japan: Tamagoyaki! Sweet and savory, this rolled egg omelette is my favorite. You’ll find it on top of nigiri, or in a sushi, or in a bento box. It uses a special rectangular pan specifically for this dish. I like to eat it for breakfast with rice or toasted bread.

Philippines: Scrambled egg with “ginisa” ingredients – garlic, onions, and tomatoes. It is usually served with fried rice and banana catsup(banana sauce).

Korea: Gyeranmari is similar to the Tamagoyaki but less sweet and most of the time has extras like veggies, seafood, etc. They also use the special pan to roll up the egg. Sometimes served with catsup.

China: This scrambled eggs flavored with sesame oil, shao xing wine, tomatoes, and ginger is the Chinese version. It is often served with rice and topped with scallions.

Vietnam: Scrambled eggs flavored with fish sauce, ginger, and tomatoes will surely wake up your tastebuds! I like the taste of fish sauce and yes, my Vietnamese co workers always tells me that that is the secret for all the yummy food they have.

So for my featured recipe, Egg Pie it is!

I remembered buying this from bakeries in the neighborhood and in rural areas. It almost always tastes the same. I love the custardy filling (I’m biased as another favorite sweet is flan!), and the caramelized brown top.
This is an easy to make recipe and I tried to stay true to what ingredients they likely used in the Philippines. However, I used my Thermomix to make it faster and easier.

CRUST:

5.5 oz all purpose flour

2.5 oz unsalted butter, cut into little pieces

1/2 teaspoon salt

2 oz cold water

FILLING:

4 large eggs

1 can (11.5 oz/340ml360g) evaporated milk

1 can (13.76oz/390g)sweeneted condensed milk

2 teaspoons vanilla extract

Make the crust:

1. Place the flour, butter, salt, and water into the Thermomix mixing bowl. Mix 20 sec/speed 4. Remove pastry from bowl and form into a flattened ball.

*To make without the Thermomix: Place flour and salt in a bowl and cut in butter using a fork or rub into the flour using your fingers. Pour in water and mix to form a ball. Continue with the recipe.

2. Roll out the crust on a floured board to fit a 9 inch pie plate. Poke holes with a fork and refrigerate for 15-30 minutes. Preheat oven to 400F. Place a parchment sheet over the pie crust and place pie weights on top (or rice, or beans). Bake for about 10 minutes, while preparing filling.

My trusty pie plate is around 25 years old!

Make the filling:

3. Clean out the Thermomix bowl. Separate one egg and set the white aside in a small, clean bowl. Place 3 whole eggs and 1 egg yolk in the Thermomix bowl and add the evaporated milk, condensed milk, and vanilla extract. Set to 30 sec/speed 5, turning the speed up gradually.

*To make without the Thermomix: In a large mixing bowl, place 3 eggs and 1 egg yolk. Add the evaporated milk, condensed milk, and vanilla extract. Beat with a mixer until well blended. Continue with the recipe.

4. Beat the egg white that was set aside until soft peaks form. Fold it into the egg/milk mixture until no large lumps remain. This will give your pie the browned top.

Beat eggwhites to soft peaks.

5. Remove pie crust from the oven and carefully remove the pie weights and parchment. Pour the filling into the crust and carefully return to the oven. Bake at 350F for 15 minutes, then at 325F for 30 more minutes, or until a knife inserted in the filling comes out clean.

The egg/milk filling in the pre baked crust.

6. Cool completely on a wire rack before cutting.

Puffy top

NOTE: Top will be puffy in when you take it out of the oven. It will sink back in after a few minutes.

After cooling the top slightly collapses.
Enjoy!

VARIATION: To make ube or taro flavored egg pie, add 1 tablespoon McCormick Ube flavoring. Check the link below! #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Extra recipe: Egg Sandwich

This one is so easy but I got a few moms asking how to make it, so I’ll just add it. This is how my mom makes Egg Sandwiches so it’s how I make mine too.

You’ll need:

6 hard boiled eggs, shelled

1/3 cup mayonnaise (or more to suit your taste)

salt and pepper to taste

Sliced bread

If you make this is the Thermomix, just place all ingredients in the mixing bowl, cover and set to 10 seconds, speed 5. Taste and adjust seasoning.

If you do not have a Thermomix, place eggs in a bowl and break it up into little pieces using a fork. Add the mayonnaise, salt, and pepper, and stir well. Taste and adjust seasoning.

We eat this on sliced bread, alone or topped with cheese, ham, turkey, etc. Whatever you have on hand, really. My son loves this for lunch and I hope you will too!

Happy World Egg day!

Egg Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Filipino Egg pie with custardy filling and caramelized top.

 

Ingredients

CRUST:

5.5 oz all purpose flour

2.5 oz unsalted butter, cut into little pieces

1/2 teaspoon salt

2 oz cold water

FILLING:

4 large eggs

1 can (11.5 oz/340ml360g) evaporated milk

1 can (13.76oz/390g)sweeneted condensed milk

2 teaspoons vanilla extract

Directions


    Make the crust
    :

  1. Place the flour, butter, salt, and water into the Thermomix mixing bowl. Mix 20 sec/speed 4. Remove pastry from bowl and form into a flattened ball.

  2. *To make without the Thermomix: Place flour and salt in a bowl and cut in butter using a fork or rub into the flour using your fingers. Pour in water and mix to form a ball. Continue with the recipe.

  3. Roll out the crust on a floured board to fit a 9 inch pie plate. Poke holes with a fork and refrigerate for 15-30 minutes. Preheat oven to 400F. Place a parchment sheet over the pie crust and place pie weights on top (or rice, or beans). Bake for about 10 minutes, while preparing filling.

  4. Make the filling:

  5. Clean out the Thermomix bowl. Separate one egg and set the white aside in a small, clean bowl. Place 3 whole eggs and 1 egg yolk in the Thermomix bowl and add the evaporated milk, condensed milk, and vanilla extract. Set to 30 sec/speed 5, turning the speed up gradually.
  6. *To make without the Thermomix: In a large mixing bowl, place 3 eggs and 1 egg yolk. Add the evaporated milk, condensed milk, and vanilla extract. Beat with a mixer until well blended. Continue with the recipe.

  7. Beat the egg white that was set aside until soft peaks form. Fold it into the egg/milk mixture until no large lumps remain. This will give your pie the browned top.
  8. Remove pie crust from the oven and carefully remove the pie weights and parchment. Pour the filling into the crust and carefully return to the oven. Bake at 350F for 15 minutes, then at 325F for 30 more minutes, or until a knife inserted in the filling comes out clean.
  9. Cool completely on a wire rack before cutting.
  10. VARIATION: To make ube or taro flavored egg pie, add 1 tablespoon McCormick Ube flavoring. #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Egg Sandwich

  • Servings: 6
  • Difficulty: easy
  • Print

An easy to make egg sandwich spread that is sure to be a favorite!

Ingredients


6 hard boiled eggs, shelled

1/3 cup mayonnaise (or more to suit your taste)

salt and pepper to taste

Sliced bread

Directions


If you make this is the Thermomix, just place all ingredients in the mixing bowl, cover and set to 10 seconds, speed 5. Taste and adjust seasoning.

If you do not have a Thermomix, place eggs in a bowl and break it up into little pieces using a fork. Add the mayonnaise, salt, and pepper, and stir well. Taste and adjust seasoning.