Juju
@jujumaoo • 4,800,000 subscribers
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🇵🇭 Chicken Sotanghon | Soups so good it can cure any sickness Ep. 32 Chicken Sotanghon is one of those Filipino comfort food that just hits, especially when you want something bolder other than your usual chicken noodle soup. My take is very garlic forward with a collagen rich broth *Most measurements are estimates. Season and adjust to your liking :)* INGREDIENTS: Chicken & Broth: - 1 whole chicken, portioned - water or chicken stock, as needed (chicken stock just makes it extra rich and chickeny) - bay leaf - Salt and ground black pepper, to taste Soup: - Annatto oil for frying - 10-15 cloves garlic, minced - 1 red onion, chopped - 1/2 cup celery, chopped - shredded chicken - Reserved chicken broth as needed - Fish sauce to taste - Black pepper to taste - Annatto seeds (atsuete), for coloring - sotanghon noodles (vermicelli noodles) - 1 large carrot, julienned - 1 Chinese cabbage, chopped - Quail eggs as needed, boiled and peeled Toppings: - Spring onions - Crispy garlic bits INSTRUCTIONS: - Portion the chicken and place it in a pot with bay leaf, salt, and pepper. Pour in the chicken stock and water, then simmer for around 40 minutes, or until the chicken is cooked through and tender. Remove the chicken and reserve the broth. Once cool enough to handle, remove the bones and shred the meat. - Heat the annatto oil, then lightly toast the minced garlic. Add the onion and chopped celery. Stir in the shredded chicken and pour in the reserved broth. Season with fish sauce and black pepper. - Place the annatto seeds in a fine-mesh strainer and dip them into the simmering soup, stirring gently until the broth turns a vibrant reddish-orange. Remove the seeds. - Add the sotanghon noodles and cook until they begin to soften. Follow with shredded Chinese cabbage, julienned carrots, and boiled quail eggs. Simmer until the vegetables and noodles are cooked through. - Ladle into a bowl, finish with chopped spring onions and crispy garlic.Serve hot and enjoy! #ASMR #CookingASMR #Soup #Soupsogood
Juju6,000,000 views • 1 month ago
💍 Marry Me Gnocchi Soup | Soups So Good It Can Cure Any Sickness Ep. 21 INGREDIENTS: Chicken: - Chicken breast fillet - italian seasoning - garlic powder - Old Bay - paprika - olive oil - Salt & pepper Chicken Soup: - 2 white onions, diced - 12-15 garlic cloves, sliced - 1 large carrot, diced - 1 stalk celery, diced - 1 tbsp tomato paste - 4-8 pcs of sundried tomatoes, minced - Chicken stock as needed - 1 pack gnocchi - 1 cup of heavy cream - Parmesan to taste - 1/2 cup cheddar cheese - Pepper to taste - 1 bunch of spinach, chopped *all measurements are estimates. season to taste w/ your ❤️ Toppings: - Parsley - Heavy cream INSTRUCTIONS: - Season your chicken breast with the ingredients listed above, and bake in the oven 180°C for around 25-35 mins. slice it into small chunks. - Saute onions, garlic, carrots and celery and cook down w/ tomato paste - Add your sun-dried tomatoes and chicken stock - Add in your gnocchi, cream, and roasted chicken from earlier. Let the gnocchi cook for around 2-5 minutes before adding your cheeses. Lastly add spinach and season to taste. - Serve and enjoy! #Soup #ASMR #cookingasmr
Juju18,100,000 views • 11 months ago
🇵🇭🍗 Max’s Style Fried Chicken INGREDIENTS: *some measurements may be estimates only so season and adjust to your liking 🙏🫶 Chicken Marinade: - 6pcs chicken leg quarter - 1/4 cup patis - 1/4 cup ml of calamansi - 10 cloves of garlic, minced Chicken blanching liquid: - 3 onions, chopped - 3 heads garlic, halved - 1 stalk of cilantro/wansoy - ¼ cup of calamansi juice - 3-4 bay leaves - ¼ cup of peppercorn - ¼ cup of patis - 1-2 sachets of Maggi Magic Sarap - marinating liquid - Water as needed Chicken Drying: - 1 sachet of Maggi Magic Sarap - 1 tsp of baking powder Chicken Frying: - Oil as needed Sweet Potato Fries: - 6 sweet potatoes, fries cut - Water as needed - ⅓ cup of white vinegar - 1/4 cup of flour - ¼ cup of cornstarch - ¼ cup of rice flour - 1 tsp of baking powder - 1 tsp of baking soda - Water from soaking - Oil Dipping: - Banana Ketchup - Worcestershire sauce INSTRUCTIONS - Marinate the chicken w/ all ingredients under “marinade”. Set aside for 2hrs-overnight. - Transfer the chicken to a pot and add all the ingredients under “Chicken Boiling Liquid.” Pour in enough water to cover most of the chicken, low simmer for around 15 mins. - Combine the Maggi Magic Sarap and baking powder, then season the chicken evenly. dry in fridge overnight uncovered. - Soak sweet potatoes in water and vinegar. Reserve some soaking water before draining. Combine the potatoes, flour, cornstarch, rice flour, baking powder, and baking soda. add a little reserved soaking liquid to create a light batter. deep fry at 165°C for 4-5mins or until crisp. - For the dipping sauce, combine the banana ketchup and Worcestershire sauce. - Serve fried chicken with rice, sweet potato fries, and dipping sauce. Enjoy! #CookwithMagic #cookingasmr #asmr
Juju3,100,000 views • 3 months ago
🇵🇭 Pork Adobo | Filipino Food Bible – Episode 1 My take on one of the most iconic Filipino dishes - Pork Adobo! This series will feature all filipino dishes in all their variations. consider this your guide to filipino cuisine. comment what you wanna see next! INGREDIENTS: Pork Adobo - 1.2 kg pork belly (or cut of choice) - 15–20 cloves garlic, minced (adjust to taste—more is always welcome) - 1 onion, chopped - 500 ml pork broth - 190 ml soy sauce - 100 ml cane vinegar - 3 long green chilies - 4 bay leaves - 1 tbsp whole peppercorns - 30 g palm sugar, chopped (adjust to sweetness) - Oil, for frying Toppings - Sliced onion leeks - Crispy garlic bits - Boiled eggs INSTRUCTIONS - Fry the pork until lightly browned on all sides, then remove and set aside. - In the same pot, sauté the garlic until lightly golden and fragrant. Add onions and cook until softened. - Return the pork to the pot, pour in the pork broth. Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns, and palm sugar. - Cover and let simmer on medium heat for 5-10 mins **don’t mix to allow vinegar to cook. - Turn to low heat for 1–2 hours, until the pork is tender and the sauce has reduced. you want it to be almost swimming in its own fat like a confit - Optional: If serving with eggs, add the soft boiled eggs 2-3 mins before serving to retain jammyness - Serve over hot rice, topped with crispy garlic and leeks, and a hard-boiled egg on the side. Enjoy. #FilipinoFoodBible #filipinofood #asmr #cookingasmr #pinoyfood
Juju8,900,000 views • 10 months ago
🇵🇭 Kare Kare | Filipino Food Bible Ep. 10 Kare-kare is a rich Filipino stew made with oxtail, tripe, and vegetables, all simmered in a thick peanut sauce. It’s usually served with bagoong (fermented shrimp paste) on the side to balance the flavors and an extra level of umami and saltiness 😋 INGREDIENTS: Boiling liquid: - 1-2 red onions, chopped - 2 bulbs of garlic, chopped - 1 tbsp of salt - 1 tbsp peppercorns - 5-6 bay leaves - 1 kg of oxtail - 650g of ox tripe - Beef stock as needed Kare Kare: - 10g of annatto powder - 2 tablespoons oil - 15-20 cloves garlic, minced - 2 tbsp annatto powder - 1 white onion, diced - 1 banana heart, chopped, washed and rinsed w/ salt - Beef stock as needed - green beans, chopped - eggplants, quartered - pechay/bok choy - 1 ½ cup peanut butter - Patis to taste - ½ teaspoon salt - 1 tbsp of sugar (optional to taste) Toasted rice slurry: - 1:5 tbsp of water to toasted rice, blended Served with: - Bagoong - Crushed peanuts INSTRUCTIONS: - Start by seasoning your meat with salt and pepper and sear. Add all ingredients under “boiling liquid” and fill the pot as needed with beef stock. Simmer until tender, remove meat and set aside the broth for later. - Saute onions, garlic, and banana hearts in oil mixed with annatto powder. Add your meat back and cover with the broth from the boiling liquid and simmer for 15-20 minutes. - To thicken the mixture, add toasted rice to a food processor or blender. Take some of the rice and mix with water to form our slurry. - Add both rice slurry and peanut butter stir and reduce to thicken. Season with patis/salt/pepper and add your vegetables. - Serve alongside bagoong top and enjoy! #CookingASMR #ASMR #FilipinoFood #PinoyFood
Juju5,000,000 views • 6 months ago
🇮🇹 Truffle Arancini w/ Roasted Garlic Truffle Aioli - These cheese stuffed, crunchy, truffley balls came out amazing thanks to the help of this Mazza Truffle Salsa from @Euro Rich Food Trade ! Ingredients used: Arancini: - 2 tbsp Mazza truffle paste - 2 cups Mazza Arborio rice - Stock of choice chicken/beef/vegetable (here I used beef broth) - 1/3 cup freshly grated parmesan cheese - 1/4 cup white wine - 1 white onion (diced) - 1/2 stick butter - Salt & pepper to taste - cubed mozzarella cheese (for stuffing) - Flour, egg and breadcrumbs (for breading) Aioli: - 1 bulb of (roasted w/ oil, salt and pepper until soft: 180C ~40mins) - 1 egg - 1 1/2 cup neutral oil - 1 tbsp Mazza truffle paste - 2 tsp Dijon Mustard - Juice of 1 lemon - Salt to taste *You can shop for the Truffle salsa in my bio 🤗 #Eurorich #Mazza #arancini #truffle #risotto #italianfood #riceballs #cheese #foodtok #asmr #asmrcooking
Juju8,100,000 views • 3 years ago
🇵🇭🐟Tortang Dulong Tortang dulong is a humble staple made with affordable ingredients. Simple and easy to prepare, but packs a satisfying punch. Pair this with a fresh ensalada and you’ve got yourself one of the best budget meals you can make right at home. If you want to pack in more flavor, consider seasoning with Maggi Magic Sarap for extra added umami! @MAGGI Philippines INGREDIENTS: Tortang Dulong: - 1 kg of dulong or silverfish, rinsed well - 1 white onion, diced - 15-20 pcs of garlic, minced - 3 eggs for binding - ⅓ cup cornstarch - ⅓ cup flour - 1 tbsp of annatto powder (optional) - Pepper to taste - 1 sachet Maggi Magic Sarap Ensalada: - 4 pcs of tomato - 1 red onion, chopped - coriander/wansoy (optional) - ¼ cup of calamansi juice - 1 tsp of patis - 1 tsp pepper - Salt to taste Others: - Banana ketchup INSTRUCTIONS: - Start by rinsing your dulong well under cold water. Place this onto a bowl and add all ingredients under “tortang dulong.” - Carefully ladle in your dulong batter to a pan and shallow fry for 2-3 minutes per side or until golden brown and crispy. - For the enselada, simply combine all ingredients under “ensalada” into a bowl and mix. - Serve with banana ketchup or condiment of choice like vinegar, a good serving of ensalada and hot rice and enjoy! #CookwithMagic #ASMR #cookingasmr
Juju861,600 views • 7 months ago
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