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July 4, 2010

Egg Foo Young

Egg Foo Young is an American-Chinese omelet dish that fits the Filipino Palate. Just like other omelet dishes; this dish is composed of different ingredients forming a flavorful concoction.

 

This particular recipe is the restaurant version of Egg Foo Young. Unlike the ordinary versions, this recipe involves deep frying which is the typical cooking method in Chinese restaurants.

Ingredients:

1 cup chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon cornstarch dissolved in 4 tablespoons water

1/2 cup shrimp, minced

1 cup ground pork

1/2 cup mung bean sprouts

1 medium sized onion, diced

1 red bell pepper, diced

1/2 cup crimini or white mushrooms, diced

1/2 cup green onions or onion leeks, chopped

2 cups cooking oil

7 pieces raw eggs

1 tablespoon cooking rice wine

Salt and pepper to taste

Cooking procedure:

1. Make the sauce

1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.

2. Spray or pour a little cooking oil in a frying pan and turn on heat.

3. When the oil is hot enough, sauté the ground pork for 5 minutes

4. Add the minced shrimps and sauté for 2 minutes more.

5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.

6. In a large mixing bowl, beat the eggs then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.

7. Heat a cooking pot then pour-in the cooking oil.

8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.

9. Transfer to a serving plate then top with the sauce and some chopped leeks.

10. Serve. Share and enjoy!

July 3, 2010

Pinatisang Manok

Pinatisang Manok or chicken cooked in fish sauce is a simple chicken dish that resembles Chicken Tinola in some way. This is one of the traditional Filipino dishes that our grand parents enjoy during their time.

Since this is a very simple recipe, they say that this dish is can be enjoyed more if fresh native chicken is used. I believe that this is true because native chicken is much tastier than the usual chicken sold in the grocery; although you need to add more cooking time to tenderize the meat.

Ingredients:

1 lb chicken, cut into serving pieces

1/2 bunch spinach or chili (hot pepper) leaves

3 tablespoons fish sauce

1 small knob ginger, julienned

2 cups chicken broth

2 tablespoons bacon fat

Cooking procedure:

1. Heat a cooking pot then and add the bacon fat.

2. Sauté the ginger for 1 to 2 minutes.

3. Add the chicken and cook until outer part turns brown.

4. Pour-in the fish sauce and cook in low heat for 5 minutes.

5. Pour the chicken broth and increase the heat to medium then let boil. Simmer for 30 minutes or until the chicken is tender and at least half of the liquid evaporates.

6. Add the spinach and cook for a few seconds.

7. Turn of heat and cover for at least 2 minutes to further cook the spinach.

8. Transfer to a serving bowl and serve.

9. Share and enjoy!

June 30, 2010

How to Make Tom Yum Goong

Tom Yum Goong is a soup dish that originated from Southeast Asia. It is made with prawns along with herbs and different spices; it is distinguished by its hot and sour taste. Thailand and Laos were said to be the starting places of this hot and sour soup dish; however, the version of both countries have noticeable differences in terms of ingredients and preparation method. What we have here is the Thai version.

Tom Yum Goong’s closest Filipino soup dish counterpart is the Sinigang na Hipon. If you were to compare both dishes side by side, you’ll notice that Tom Yum is a little sweeter and spicier. Also, each dish has different vegetable components and souring agents.

Ingredients:

3/4 lb large shrimps or prawns, shelled and deveined

10 pieces chili peppers, sliced

1/2 cup onion, sliced

2 tablespoons chili paste, roasted

2 cups straw mushrooms

1 medium sized tomato, wedged

1 1/2 tablespoons lime juice

1/2 cup cilantro

4 cups water

2 stalks lemon grass, cut in 1 inch lenght

2 pieces galangal root,pounded

3 pieces lime leaves

1 tablespoon tamarind paste

1 tablespoon fish sauce

Procedure:

1. Pour water in a cooking pot and bring to a boil.

2. Put-in galangal, lime leaves, lemon grass, tamarind paste, and fish sauce. Stir well and simmer for 5 minutes.

3. Add the shrimps and simmer for 3 to 4 minutes.

4. Put-in the onion, straw mushrooms, and chili paste then simmer for another 5 minutes.

5. Add chili and tomato then simmer for one minute.

6. Put-in the lime juice and cilantro then turn off the heat.

7. Transfer to a serving bowl.

8. Serve hot. Share and enjoy!

June 29, 2010

Shrimps with Quail Eggs and Green Peas

If you are a fan of light dishes then you might like Shrimps with Quail Eggs and Green Peas. This light dish is basically a vegetable and seafood dish combined. Depending on your preference, this can either be served as a main dish or as a side dish

Just like our other recipes, the ingredients for this dish can vary. Some like this with young corn and vegetable broth while others add a little milk to make the sauce richer. As for me, I like it this way – simple yet delish.

Have you tried this dish yet? Try this simple recipe and let me know your thoughts.

Ingredients:

1 lb shrimps, shelled and deveined

1 1/2 cups sweet green peas

1 cup chicken broth

10 pieces quail eggs, hard boiled

3/4 cup jicama (singkamas), diced

3/4 cup carrots, diced

1 medium sized onion, diced

3 tablespoons, butter

1/2 cup toasted cashews

1 tablespoon cornstarch (diluted in 3 tablespoons of water)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cooking procedure:

1. Melt butter in a pan or cooking pot.

2. Put-in the onions and cook in low fire until the texture becomes soft.

3. Add the carrots and jicama then cook for 3 minutes.

4. Add the green peas and cashews then cook for 2 minutes

5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.

6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.

7. Add the salt and ground black pepper then stir.

8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.

9. Turn of the heat and transfer to a serving bowl.

10. Serve hot with lots of love. Share and enjoy!

June 28, 2010

How to make home made Beef Tapa

Beef Tapa is dried cured beef similar to “Beef Jerky“. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.

Tapa is usually fried and is best served with vinegar. A popular combination called “Tapsilog“  is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.

Ingredients:

1 lb beef sirloin, thinly sliced

1 cup soy sauce

3 tbsp minced garlic

2 tbsp sugar

1 tsp salt

1 tsp ground black pepper

Material:

1 Clear plastic bag (Ziploc)

Marinating Procedure:

1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside

2. Place the beef in the clear plastic bag

3. Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well

4. Place inside the refrigerator and marinade for a minimum of 12 hours

Cooking procedure:

1. In a pan, place 2 cups of water and bring to a boil

2. Add 3 tbsp of cooking oil

3. Put-in the marinated beef tapa and cook until the water evaporates.

Note: The oil serves as a frying agent. When the water evaporates, the oil is left to fry the meat.

 

June 27, 2010

HARDINERA

Hardinera is a famous meatloaf dish that originated in Quezon Province. This is considered as a special dish and is often served only in special occasions such as town fiestas and other important gatherings.

 Some say that cost of ingredients and tedious preparation method were some of the reasons why this is not a common everyday dish; You can make breadcrumbs out of leftover breads; use the unexpired cheese sitting in the fridge. Buying in bulk also saves you money.

Ingredients:

2 tablespoons cooking oil

1 medium sized onion, diced

3 cloves garlic, minced

1 lb pork, diced

1 cup water

1/2 cup tomato sauce

1/4 cup sweet pickle relish

1/2 cup beef franks or hotdogs, diced

1/4 cup raisins

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 beef cube

1/2 cup pineapple chunks

1/4 cup roasted sweet pepper

1/4 cup liver spread

1/4 cup cheese, grated

1/2 cup bread crumbs

2 pieces hard boiled eggs, sliced or wedged

2 pieces raw eggs

Cooking procedure:

1. In a cooking pot, add cooking oil and sauté garlic and onions.

2. Add the diced pork and cook for 3 to 5 minutes.

3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.

4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.

5. Mix all the ingredients until everything is well incorporated.

6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.

7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.

8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.

9. Cover the whole llanera with aluminum foil.

10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.

11. Remove the steamed mixture from the llanera and transfer to a serving plate.

12. Serve either hot or cold. Share and enjoy!

June 26, 2010

Chicken Curry (Pinoy Style)

The Philippines is considered as the melting pot of Asia. People of different race and origin call it their home. Along with themselves, these peolple (migrants, traders, and colonizers) brought their culture, tradition, and food. This is the reason why spices such as curry has made its debut in the Philippine cuisine.

Pinoy Style Chicken Curry is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Additional vegetables were added and the taste was spiced-up to increase flavor. A truly wonderful dish that is worth trying.

Ingredients:

2 lbs chicken, cut into serving pieces

1 big potato, chopped

1 tbsp garlic, minced

3 stalks celery, cut into 2 inches length

1 medium onion, chopped

1 small red bell pepper, cut into cubes

2 tbsp fish sauce

1 cup coconut milk

2 tbsp curry powder

1 thumb ginger, cut into strips

1 cup water

Cooking procedure:

1. Pan-fry the potato and set aside

2. Pan-fry the chicken and set aside

3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger

4. Add the pan-fried chicken, fish sauce, and curry powder

5. Add water and simmer until the chicken is tender

6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes

7. Add the coconut milk and mix well. Simmer for 5 minutes

* Pan-frying is a method wherein the outer part of a meat or vegetable is fried for a small amount of time.

 

June 23, 2010

Beef Pares

Beef Pares are cubed beef briskets cooked with different spices and tenderized to perfection. The aroma of this dish alone is really enticing and the flavor is so captivating as if someone is whisphering in your subconcious mind to go and get more.

Ingredients:

1 lb beef (uncut, preferably brisket)

1/4 cup soy sauce

1 tsp ground black pepper

1/4 cup sugar

2 tbsp ginger, minced

2 cloves garlic crushed

1 medium-sized onion, minced

4 cups water

1 piece beef cube

2 pieces star anise

2 tbsp cooking oil

3 tbsp scallions or green onions, finely chopped

Cooking Procedure:

1. Pour the water in a pot and bring to a boil.

2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker)

3. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.

5. Slice the boiled meat in cubes and set aside.

6. Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion.

7. Put-in the sliced meat and saute for about 2 to 3 minutes

8. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil.

9. Put-in the star anise and simmer for 10 to 15 minutes or until the sauce thickens

10. Garnish with scallions on top.

11. Serve with Garlic Fried Rice and soup

12. Share and Enjoy!

Note: For the soup: combine 1 cup beef stock used for boiling and 2 tsp of sauce.

 

June 22, 2010

Sotanghon Guisado

Sotanghon Guisado is a noodle dish made from sotanghon. It is also known as cellophane noodles or Chinese vermicelli. The term “guisado” was derived from the Filipino word “gisa” which means to sauté.

This dish is prepared similarly with other popular Filipino noodle dishes such as Pancit Guisado (or bihon guisado) and Pancit Canton. A good way to make this dish stand-out is by adding lots of minced garlic during the first steps in cooking. The smell of roasted garlic makes the aroma more appealing and the garlicky taste blends well with the sour taste of squeezed calamansi or lemon juice.

As you might have noticed, the recipe suggests the use of annatto water. This has nothing to do with the taste; it is only intended to provide color to the dish for presentation purposes. Annatto water is simple to make; all you need are annatto seeds and water. Simply soak annatto seeds in warm water and for at least 15 minutes then rub the seeds using your fingers to extract the color. Another original ingredient of this recipe that I can’t find is wood ears. These are edible fungus that resembles small mushrooms. These are locally referred to as “tenga ng daga” because of its shape. This dish will be more complete and will taste even better if you can grab hold of it.

Ingredients:

1/2 lb vermicelli noodles (sotanghon)

1 lb chicken

1 cup celery, chopped

1  1/2 cups onion, diced

1 teaspoon whole peppercorn

4 cups water

1/4 cup annatto water

2 to 3 tablespoons garlic, minced

1 cup onion leeks, chopped

2 tablespoons fish sauce

1/2 cup carrots, julienned

2 tablespoons cooking oil

Cooking procedure:

1. Pour water in the cooking pot and apply heat.

2. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken

3. Simmer for 40 to 60 minutes then turn off the heat and let cool.

4. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside.

5. Filter the liquid using a strainer and set aside. This will be the chicken broth.

6. Soak the noodles in water until it becomes soft.

7. Heat a clean wok or cooking pot and pour-in cooking oil.

8. When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.

9. Add-in chicken and cook for 2 minutes.

10. Pour-in annatto water and chicken broth then bring to a boil.

11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.

12. Add the noodles and fish sauce then cook for another 2 minutes.

13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.

14. Serve hot. Share and enjoy!

June 21, 2010

Orange Chicken

Orange Chicken is a dish of American-Chinese origin. There are claims that this recipe originally came from Hunan (a province in china) and was modified when brought here in North America for the purpose of adapting to the American palate.

It is a fast food chain, most of their dishes are far better than the one’s served in restaurants. Just added green onions to make it more appealing. It also minimized the ingredients to make this a budget friendly recipe fit for those who want to practice a frugal way of living. Try to make our future recipes as budget friendly as possible so please stay tuned.

Ingredients:

2 lbs boneless chicken breast, cubed

1 cup brown sugar

2 cups all purpose flour

1 raw egg,beaten

¼ teaspoon salt

¼ teaspoon pepper

cooking oil

1 ½ cup water

4 tablespoons orange juice

2 tbsp cornstarch

1/4 cup vinegar

2 tablespoons soy sauce

1 teaspoon garlic, minced

1/2 cup green onions, finely chopped

Cooking Procedure:

1. In a container, put-in the flour, salt, and ground black pepper then mix well

2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)

3. Close the container and shake until the chicken is evenly coated with the flour mixture

4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside

5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil

6. Add the garlic and simmer for 5 minutes

7. Add the sugar and and simmer for 3 to 5 minutes

8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well

9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates

10. Serve hot. Share and Enjoy!

 

June 20, 2010

Cooking Rabbit and Rabbit Recipes

 

 Pressure Cooker an essential for all Rabbit recipes 

and great for any stew

Deni Electric 5qt Pressure Cooker

The Deni Electric 5qt Pressure Cooker (model: 9700) is safe and simple to use. Cook fork tender stew in 30 minutes, roasts in under an hour, and fruits and vegetables in minutes. Put the ingredients in the pot, set the timer, and enjoy a delicious home cooked meal. Brown your meat in the cooking pot before cooking under pressure to make cooking time even faster.

The Deni Pressure Cooker combines steam, heat, and pressure while retaining the nutrients and flavor of the food. The removable five quart non-stick cooking pot provides even heat distribution while the outer housing remains cool to the touch.

 

First Up Rabbit Stew - rabbit recipe 

The Easy Way to cook rabbit

 

Ingredients

A couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
Root Vegetables Carrots Swede Potatoes or any other root veg you have
A couple of pints of chicken stock
Salt and Pepper to taste Method

Remove Lungs Heart Liver Kidneys (use those for more stock or discard).

Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).

Chop the root vegetables into large chunks. Not the potatoes that comes later.

Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.

Turn up the heat on the frying pan, add another liberal splash of olive oil, seal the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).

Once sealed transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.

Add the chopped root vegetables bring the whole lot back up to the boil.
Turn down the heat to a low simmer stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another three quarters of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables.
I also find a good bottle of Claret helps the whole lot down.
  Enjoy.

Rabbit cooking casserole dishes 

Mustard Rabbit recipe 

 

This Mustard Rabbit dish takes some time to prepare ... but it's worth it! Ingredients

Half a dozen rabbit joints
4 large tablespoons of Dijon mustard
Seasoned flour
Large knob of unsalted butter (a couple of ounces is about right)
3 or 4 rashers on streaky bacon
onion
garlic
about half a pint of double cream Method

Wash and dry your rabbit joints.

Put them in a large bowl, cover with salted water and leave to soak for a couple of hours.

Drain and dry.

Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. I suggest the fridge... 

The following day...I said this mustard rabbit recipe takes time...
Dust the rabbit joints lightly with seasoned flour, shake off any surplus.

Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides.
Lift out the rabbit joints and set them aside.

Peel and finely chop one onion and garlic cloves to taste.
Remove the rind from the bacon and roughly chop it.
Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft.

Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets.

Remove the casserole from the heat and stir in the double cream.

Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c.
Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time.

Serve straight from the casserole (mind you don't burn the table)!

Boiled potatoes and the usual green vegetables go well with this dish
You might want to throw a few bread croutons over the top as well.

Enjoy.

Rabbit Stew Two 

The Picky Way

 

A couple of Rabbits (Try to obtain young rabbits for this recipe).
Garlic, Onions and Extra Virgin Olive Oil.
Root Vegetables Carrots and Swede.
Closed Cup Button Mushrooms.
Red Wine...open a bottle drink half, save half!
(you don't have to drink the whole half bottle at once this recipe takes a while)! Method

Clean your rabbits remove the lungs liver kidneys and heart.

Joint your rabbits, you needn't be too fussy with this part just back legs off and a chop above the saddle will do.

Put the rabbit pieces in a large saucepan cover and with water.
Bring to the boil and remove any scum that forms.
Reduce the heat to a low simmer throw in a couple of whole peeled garlic cloves, cover and simmer slowly for about an hour.

You could busy yourself with the half bottle of wine during this hour.

When the hour is up remove the rabbit pieces and garlic cloves from the liquid.
Pour the remaining half bottle of wine into the liquid..(you did save some wine didn't you)?
Bring this back to a simmer and leave it to reduce by about one third.

Now for the picky part..take all the meat off the bones, it should be quiet tender by this time and you'll get some good sized chunks from the back legs and saddle, leave them whole.
Be wary it will be HOT.
Use a blunt knife to remove the meat if it's too hot to handle.
Put the meat to one side.

Sweat some garlic and onions in a liberal dash of olive oil in a frying pan.
Once tender add to a large stew pot.
Give the root vegetables and button mushrooms a quick glaze in olive oil in the frying pan.
Add to the stew pot.
Put the rabbit meat into the stew pan and add the reduced wine/stock liquid.
Bring this to a very low simmer stir, cover and leave for three quarters of and hour or until the root vegetables are tender.

Serve with mashed potato and leafy green vegetables and you could open another bottle of wine after all this time!

Enjoy.

A Word about Rabbit Meat 

Rabbit meat is one of the leanest meats available it is leaner than beef, pork, or chicken meat.

Farmed Rabbit is to my taste rather bland more like chicken than rabbit. It's all right if you want to use it in an heavily flavoured dish such as curry but for stewing, roasting, frying or barbecuing I'd say go for the wild rabbit every time.
If at all possible obtain ferreted rabbits as they won't have any shot in them to catch unwary teeth!

Farmed Rabbit is sold in two different categories the Fryer and the Roaster

The Fryer is a young rabbit of up too twelve weeks old and weighing in between one and a half and three and a half pound.
The tender fine grained flesh of the fryer is ideal for barbecuing or frying.

The roaster is a rabbit over eight months old and weighing in at over four pounds.
As the name suggests the roasters more coarsely grained but less tender flesh is ideal for roasting but also great for stewing.

Bunny Burgers 

The rabbit recipe

 

This one is quick and simple. Ingredients

Rabbit Meat off the Bone
One egg (beaten)
Onion (if you want Crunch)
Breadcrumbs
Salt and Pepper Method

Course grind your rabbit meat and put it in a bowl.
Season to taste with salt and pepper.
Add finely chopped onion now if you want a crunchy texture to the finished burger.

Add some bread crumbs and mix well (use your hands you get a better mix that way) add a little beaten egg and mix again.
The object is to get the rabbit meat to bind together so it will stay as one piece when it is cooking. Not too wet and not too dry.
If the mixture is too dry add a little more beaten egg or if it is too wet add more breadcrumbs or rabbit meat.
When you are satisfied that your mixture is correct you can proceed to the burger making stage.

You can just grab a handful of the mixture, roll it into a ball between your palms and press it flat on a board.
But by far the easiest way to form the burger is to use a Burger Press as this gives an even uniform result every time and if you are making a lot of burgers it will save you an awful lot of valuable time.

Now you have your bunny burgers cook them in the normal way.
Grill or barbecue them turning once or twice during the process.

 

Igado

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart.

Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips

½ lb pig’s liver

½ lb pig’s kidney

1 ½ cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

Salt and pepper to taste

6 tablespoons soy sauce

5 tablespoons vinegar

1 ¼ cup water

2 tablespoons cooking oil

Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, sauté the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!

 

June 19, 2010

How to Make Baked Pork Chops with Italian Seasoning

Baked Pork Chops with Italian Seasoning sounds like a complicated dish – but it is not. This is one of the favorite easy pork chop recipes that usually make for dinner.

Although pork chops are required in this recipe, you may use other pig parts such as loin and ham provided that they are thinly sliced; you may also try this recipe using boneless chicken breasts.

The ingredients required in this recipe are pretty basic. However, some might not be familiar with the Italian seasoning – allow me to give you a little information about it. Italian seasoning is a consolidation of dried herbs that includes rosemary, thyme, oregano, sage, basil, red pepper, and marjoram. It is usually packaged in small shakers and can be found in the spices section of your favorite grocery store.

Ingredients:

2 lbs pork chops (about 3 to 4 pieces)

2 teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoons Italian seasoning

Procedure:

1. Rub salt and pepper on the pork chops. You need to sprinkle salt and pepper on one side of the pork chop then rub it on the whole surface. Make sure to distribute the salt and pepper evenly on the side where you are rubbing. After completely rubbing the first side, flip the pork chop over then do the same process on the other side.

2. Sprinkle the Italian seasoning and let stand for 30 minutes. Sprinkle or dash the Italian seasoning on top of the pork chops; makes sure to cover both sides. Set the pork chops aside for at least 30 minutes so that the seasonings can penetrate to the meat. This adds more flavor and aroma.

3. Preheat oven to 450 degrees Fahrenheit for 10 minutes. Similar to what we do in baking breads, the oven needs to be preheated at least 10 minutes before baking. This ensures that the oven is hot enough before the meat is placed. In addition, this also assures us that the meat is properly cooked based on the baking time indicated. You see, there is a big possibility of having the meat undercooked if the timer is started while the desired oven temperature has not been reached yet.

4. Place the pork chops in a roasting pan with rack and bake for 45 minutes. Putting the meat in a roasting pan with rack while baking is highly recommended. The rack plays an important role in preserving the inner juices of the meat because heat is transferred through convection (placing the meat on a flat metal tray can possibly burn the meat and release its juices).This also allows excess fats to drip in the roasting pan leaving you a healthier meal. You might need to flip the meat in the middle of the process so that both sides are consistent.

5. Remove from the oven and transfer to a serving plate.

6. Serve hot with your favorite sauce on the side. Share and enjoy!

 

June 18, 2010

Chicken Parmesan with Marinara Sauce

Chicken Parmesan (also known as Chicken Parmigiana) is a chicken dish composed of chicken breast, parmesan and mozzarella cheeses, and marinara sauce. Boneless skinless chicken breasts are flattened by light pounding or pressing. The chicken slices are dredged in flour and breadcrumbs and pan fried in extra virgin olive oil until half done.

 

Pan frying the chicken does not complete the whole process; you still need to make the marinara sauce, arrange the chicken with the rest of the ingredients, and bake. It would be better if you make your own marinara sauce so that you can control the taste.

Ingredients:

3 pieces boneless skinless chicken breast halves, flattened

1 cup bread crumbs

1 cup all-purpose flour

1 piece raw egg

4 tablespoons extra virgin olive oil

1 cup mozzarella cheese, grated

1/2 cup parmesan cheese, grated

1 tablespoon flat parsley, chopped

Sauce:

2 tablespoons extra virgin olive oil

1 cup onions, diced

1/2 cup carrot, minced

1 tablespoon garlic, minced

1 can peeled whole tomatoes (28 ounces)

Salt and pepper to taste

Cooking procedure:

1. Make the Sauce

1.1. Heat a cooking pot and pour-in 2 tablespoons of extra virgin olive oil.
1.2. Sauté garlic and onions until the texture of the onions becomes soft.
1.3. Add-in carrots and cook for 2 minutes.
1.4. Add the whole peeled tomatoes and lightly mash it while cooking. Bring to a boil and simmer for 15 to 18 minutes

2. Heat a skillet or frying pan and pour-in 4 tablespoons of extra virgin olive oil.

3. While waiting for the oil to reach the desired temperature, rub the salt and pepper on each chicken breasts.

4. Dredge the chicken breasts in flour, dip in the beaten egg mixture, and roll over bread crumbs.

5. Pan-fry the chicken breast in the pan with extra virgin olive oil until half done. Flip the chicken to cook the other side.

6. Preheat the oven to 350 degrees Fahrenheit.

7. Arrange the cooked chicken breasts on an oven safe plate then pour the sauce over each piece.

8. Sprinkle parmesan cheese over each chicken (this should be on top of the sauce).

9. Top the parmesan cheese with mozzarella cheese and pour the remaining sauce on the plate.

10.Place the plate with chicken in the oven and bake for 20 minutes.

11.Remove from the oven and garnish with chopped parsley.

12.Serve hot. Share and Enjoy!

.

June 17, 2010

Humba Pork

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.

This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.

The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation. This is usually eaten with cua pao, steamed dough with a texture similar to siopao. We’ll try to feature Hong-ba soon.

Ingredients:

2 lbs pork belly

1 cup Pineapple juice

1 large onion, diced

5 cloves garlic, minced

2 tablespoons salted black beans

2 tablespoons soy sauce

2 tablespoons vinegar

2 ½ tablespoons brown sugar

½ cup dried banana blossoms

2 pieces dried bay leaves

1 teaspoon whole peppercorn

Cooking Procedure:

1. Heat the cooking pot then brown the pork belly

2. Add the onions and garlic and cook until the onions are soft

3. Put-in the soy sauce, peppercorn, bay leaves

4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)

5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes

6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes

7. Add the dried banana blossoms and simmer for 5 to 8 minutes

8. Transfer to a serving plate and serve. Share and enjoy!

June 16, 2010

Sizzling Gambas

 

Sizzling Gambas is a shrimp dish that is considered to be both an appetizer and a main dish. Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons. On the other hand, the “sizzling” adjective refers to the manner on how the shrimps are presented. A hot metal plate known as a sizzling plate (or fajita plate) is used to serve the dish to make it more appealing and exciting to eat.

I like this dish not only for its presentation but for its taste as well. I like having this very spicy so I put a lot of chilies and hot sauce to make it fiery. Some bars and restaurants in the Philippines serve good Gambas too. However, the shrimps are often small and few; you have to dig through the vegetables to find the shrimps. They should call it sizzling vegetables with hibi (small shrimps) instead

I figured that some of you might want to have the exact amount of ingredients and the written cooking procedure, so here it is.

Have a good day, everyone!

Ingredients:

1 lb shrimp, peeled and deveined

2 tablespoons garlic, minced

1/4 cup lemon juice

1/2 cup green chili, sliced diagonally

1 cup red bell pepper, chopped

1/4 cup cooking oil or olive oil

1 medium-sized onion, quartered

2 tablespoons cooking rice wine

1/4 cup tomato sauce

2 tablespoons chili sauce

Salt and pepper to taste

Cooking procedure:

1. Combine lemon juice and shrimp and marinade for 30 minutes.

2. Pour cooking oil in a wok of frying pan then apply heat.

3. When the oil is hot enough, put-in the garlic and cook until the color turns light brown.

4. Add the onions and red bell pepper then cook until the texture softens.

5. Put-in the shrimps and cook for 2 minutes.

6. Add the cooking rice wine, salt, and pepper then cook for another minute.

7. Add the tomato sauce and stir. Cook for 2 minutes.

8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.

9. Heat a sizzling plate and transfer the shrimp along with the other ingredients.

10. Top with sliced green chilies and serve.

11. Share and enjoy!

June 15, 2010

Lengua Estofada

Lengua Estofada (sometimes called Lengua Estofado) is stewed Ox tongue cooked in tomato sauce. This dish is of Hispanic origin; it has been adopted by the Filipino Palate (Panlasang Pinoy) due to Three Centuries of Spanish colonization.

Some people look at this dish as something exotic or unusual. Adjectives like “gross” or “yucky” are sometimes used to describe it. When I was still a child, I personally despise Lengua. Back then, it was hard to understand why many people enjoy eating cow’s tongue. As years passed by, I learned to appreciate this delightful dish. I just imagined that the meat I’m eating is beef brisketBeef Kaldereta (believe me, it worked). Did you know what my first impression was after tasting this dish? An upscale version of the Beef Kaldereta

Ingredients:

2 lbs Ox tongue (cleaned, boiled, skin removed, and thinly sliced)

1 cup Tomato sauce

1 pc large potato, peeled and thinly sliced (crosswise)

1 tsp garlic, minced

1 medium sized onion, diced

1 pc beef cube

½ cup green onions, chopped

½ cup green olives

2 cups white mushrooms, sliced

1 tbsp oyster sauce (optional)

1 cup cooking oil

3 cups water

Cooking Procedure:

 

1. Sauté the garlic and onion

2. Put-in the Ox Tongue and cook for a few minutes

3. Add the tomato sauce, beef cube, and water then simmer for 1 to 1 1/2 hours (30 minutes if using a pressure cooker)

Note: Add water as needed.

4. In a separate pan, heat the cooking oil and fry the potatoes. Set aside

5. On the same pan were the potatoes were fried, remove excess oil and sauté the mushroom.
Add some oyster sauce then set aside

6. Once the Ox tongue is tender, add salt, pepper, and green olives and simmer for 5 minutes

7. Serve the Ox tongue with the fried potatoes and sautéed mushrooms in a single serving plate. Share and Enjoy!

June 14, 2010

Beef Salpicao

 

Beef Salpicao is a dish composed of cubed beef sirloin or tenderloin, lots of minced garlic, Worcestershire sauce, olive oil, and some liquid seasoning (the seasoning can either be oyster sauce or soy sauce -- but I think using oyster sauce is better). This could be mistaken as cubed garlic steak because of the very close resemblance (it also resembles the steak used in Chipotle’s Steak Burrito minus the garlic).

 After doing some research on the origin of this dish, it seems that the trail that I am following lead me nowhere. The next famous salpicao outside of the Philippines can be found in Portugal. The name of the dish is spelled as salpicão and it is a type of sausage that uses different kinds of meat. It also looks very different from the Philippine salpicao dish. I guess that I need to dig deeper into this matter unless some of you know something about it. You could always inform us by placing a comment.

It is important to use the tenderest part of the cow when cooking this dish. Since searing the meat until it dries up does not take that long, there wouldn’t be enough time to tenderize the meat that you are cooking. I highly recommend using beef tenderloin or sirloin for this recipe.

Try this Beef Salpicao recipe

Ingredients:

1 1/2 lbs beef sirloin (or tenderloin), cubed

3 tablespoons garlic, minced

1 teaspoon salt

1/8 cup butter

3 tablespoons olive oil

1/2 teaspoon ground black pepper

5 tablespoons Worcestershire Sauce

2 tablespoons oyster sauce

Cooking procedure:

1. Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.

2. Add the olive oil and marinade for at least 30 minutes.

3. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.

4. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.

5. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up.

6. Put-in the butter and cook for 2 to 3 minutes more.

7. Transfer to a serving plate.

8. Serve hot. Share and enjoy!

June 13, 2010

Chicken Satay with Peanut Sauce

This Chicken Satay recipe is amazing !!! The flavors come together like they were made for each other. The chicken by itself was very flavorful and could stand on it’s own; the Peanut Sauce was good too.

 On another note, you can pair the Peanut Sauce with Asian Summer Rolls too. This recipe was taken from  from FoodNetwork/Ellie Krieger and Thai Food Tonight

This is a definite keeper!

Ingredients:

1-½ lb of chicken breast cut to 1 inch cubes

½ cup coconut milk

2 tablespoon of soy sauce

2 tablespoon of fish sauce

1 shallot ( finely chopped)

1 tablespoon fresh ginger ( grated)

1 clove of minced garlic

1 tablespoon of finely chopped lemon grass

1 tablespoon of brown sugar

½ tablespoon of curry powder

salt and black pepper to taste

bamboo skewers ( soaked for 30 minutes )

1 cup of Thai Peanut Sauce ( Dipping Sauce ) – see recipe below

Procedure:

1. In a mixing bowl, combine the milk, soy sauce, fish sauce,shallot, garlic,brown sugar, curry powder and ginger. Season with salt and pepper, mix well.

2. Add the chicken cubes and marinate for 1- 3 hours.

3. Pre-heat your grill pan on medium-high heat and spray or brush with oil.

4. Thread chicken onto skewers while pan is heating.

5. Grill chicken satay for 2-3 minutes per side, or until meat is cooked through and has light grill marks.

6. Serve Chicken Satay warm with Peanut Dipping Sauce and Asian salad of your choice.

Peanut Sauce ( Dipping Sauce ) :

Ingredients:

1 cup of coconut milk

1 tablespoon of Thai curry paste

2 tablespoon of fish sauce

1 tablespoon of sugar

2 tablespoon of creamy peanut butter

Cooking Directions:

1. Bring 3/4 cup of coconut milk to boil.

2. Immediately stir in the Thai curry paste.

3. Add fish sauce and sugar, mix well.

4. Add the peanut butter, mix well and make sure it is well incorporated.

5. Finish it with the remaining coconut milk. Cook for 1 more minute.

 

 

June 12, 2010

Pork Estofado

Pork Estofado is a stewed pork dish served with fried plantains. This pork recipe is comparable to pork adobo but, the use of carrots and fried plantains provide distinction to this dish.

 

I like the idea of having plantains in pork and beef dishes. Plantains or “saging na saba” help improve the flavor of a dish and adds a little sweetness to it. Take the beef pochero as an example: the sweetness of the plantains blends well with the other ingredients producing a great tasting dish. Sometimes, I also use plantains in Beef Nilaga to add more life to it.

Do you like the idea of using plantains (saba) in some of the dishes that you cook?

Try this Pork Estofado recipe and let me know your thoughts.

 

Ingredients:

3 lbs pork, cubed

3 pieces dried bay leaves

1 tablespoon whole peppercorn

1 1/2 cup carrot, sliced

4 plantain bananas, sliced diagonally (1 inch thick)

1/2 cup vinegar

3/4 cup soy sauce

3 tablespoons brown sugar

1 cup water

5 tablespoons minced garlic

1 cup cooking oil

Cooking procedure:

1. Heat a frying pan and pour 3/4 cups of cooking oil.

2. When the oil is hot enough, fry the sliced plantains until the color of each side turns medium to dark brown. Set aside.

3. Pour 1/4 cup of cooking oil in a separate cooking pot then apply heat.

4. When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.

5. Add the cubed pork and cook for 7 to 10 minutes.

6. Put-in the soy sauce, water, whole peppercorns, and dried bay leaves then bring to a boil. Simmer until pork is tender.

7. Add vinegar and wait for the liquid to re-boil. Simmer for 5 minutes.

8. Add brown sugar and carrots. Stir then simmer for 10 minutes more.

9. Turn off the heat and transfer the contents of the cooking pot to a serving plate.

10. Garnish with fried bananas then serve.

11. Share and enjoy!

June 11, 2010

How to Make Grilled Chicken with Mandarin Salad

The fresh chicken breast caught my attention and the light bulb in my head immediately lit-up. Grilling the chicken is the thing that I have in mind and the only challenge left is to have a unique salad idea to compliment the chicken

Based on experience, I had 2 facts about Grilled Chicken that I used as a basis in selecting the salad ingredients.

1. It goes well with fruits
2. It easily absorbs sauce.

It just happened that I am passing by the canned fruit isle and mandarin orange segments were the first ones that I saw. Since Mandarin orange is a fruit and it contains juice, it can be a perfect candidate. Grilled red bell pepper is the next ingredient to have but I settled on bottled grilled sweet pepper because bell peppers (capsicum) are so expensive at this time (I wonder why). I also got some shallots and parsley for additional spice and aroma.

After tossing the salad ingredients, I scooped a spoonful to judge the taste. I never expected the concoction to taste that good. I was really amazed.

Try this out and let me know what you think.

Ingredients:

4 pieces chicken breast, boneless

11 ounces whole peeled mandarin orange segments, drained

4 ounces sweet roasted pepper, drained

3 tablespoon shallots, minced

2 tablespoons parsley, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

Procedure:

 1. Combine mandarin orange segments, sweet roasted pepper, shallots, and parsley.

2. Toss the ingredients to be evenly distributed. Refrigerate for at least 2 hours.

 3. Rub salt and pepper on the chicken breast and let stand for about 30 minutes (for the chicken to absorb the flavor).

 4. Grill the chicken breast.

5. Transfer the grilled chicken breast to individual plates and place Mandarin Salad on the side.

6. Serve. Share and enjoy!

June 10, 2010

Siopao Asado

Siopao Asado or Hot Buns is a type of dumpling with sweet pork filling. Often referred to as Steamed Dumplings, this tasty bun is so popular that it needs no introduction of any sort.

This reminds me of Chowking or better yet Ma Mon Luk. Whenever I dine-in these joints, I order siopao along with beef mami or maki. I don’t know if the combination sounds appealing but it really works for me. How about you? Do you have some food in mind that goes well when eaten with siopao?

This recipe is not complicated at all. Just be sure to have the ingredients on hand and follow all the steps. It won’t be long before you enjoy your own home made siopao asado.

Ingredients:

Dough:

2 cups warm water

2 ½ tbsp sugar (added to yeast mixture)

½ cup sugar (added to the flour mixture)

1 pouch dry yeast

5 cups all purpose flour

1 ¼ tbsp baking powder

6 tbsp shortening

Asado Filling:

2 lbs pork, chopped into small pieces

3 tbsp lard or shortening

2 tbsp garlic, minced

1 large onion, minced

2 tbsp cornstarch, diluted in 1/4 cup water

4 tbsp soy sauce

4 tbsp sugar

3 tbsp oyster sauce

1 tbsp hoisin sauce

Cooking procedure:

1. Cook the Asado filling

1.1 Heat the shortening in a pan

1.2 Saute the garlic and onions

1.3 Put-in the pork and cook until the color of the outer part turns light brown

1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes

1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes

2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).

2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.

4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)

5. Place the siopao in a steamer and steam for 15 minutes.

6. Serve hot. Share and enjoy!

Note: I used a multi-cooker in steaming the Siopao. The good thing about multi cooker is its flexibility; you may steam on it or use it as a pasta cooker -- I even cook soups and stew on it. I you are looking for a durable multi-cooker,check out All-Clad Multi-cooker. If in case you just want a plain steamer, a Bamboo Steamer is the most practical thing to get.

This won’t be complete without our Special Siopao Sauce. Try it!

How to Make the Special Siopao Sauce

 Ever since we featured Siopao Asado here in our Filipino Food Blog, we have been receiving a lot of inquiries and requests for the Special Siopao Sauce that should go with it. Based on my replies on your comments, this Siopao sauce recipe should be released along with the Siopao Bola-Bola video (which I plan to feature soon) – but I’ve decided to publish this recipe ahead because more requests on this are coming in on a regular basis.

We appreciate all your comments and emails. We will continue to work hard and do our best to be able to deliver your requested Filipino Recipes. Happy Cooking!

Ingredients:

2 cups beef stock

1 piece star anise or ½ teaspoon five spice powder

2 tablespoon cornstarch diluted in 4 tablespoons of water

¼ cup onions, diced

2 cloves garlic, chopped

A dash of ground black pepper

4 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon salt

Procedure:

 1. Heat the saucepan and pour-in the beef stock. Bring to a boil.

 2. Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed.

3. Turn of the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid.

 4. Heat a clean saucepan and pour-in the filtered mixture. Bring to a boil.

 5. Add the cornstarch diluted in water then stir continuously until the texture becomes thick.

 6. Turn off the heat and allow the mixture to cool down then transfer the Siopao sauce to a serving container.

 

June 9, 2010

 Crispy Spinach

Crispy Spinach is an appetizer dish where in spinach are dipped in a batter and fried until crispy. This is a very simple recipe that takes minimal effort and time to prepare. If you like having Chicharon (pork rinds) then you might want to try this recipe as a healthier alternative – just make sure to line paper towels on the plate to absorb excess oil.

I grew up eating a similar kind of dish: Crispy Kangkong. It goes well as an appetizer for fried dishes.

The key to this recipe is the type of dipping sauce that you will use. Although the texture of fried leaves are good, the taste is close to none. Having a good tasting dipping sauce should make up for the lack of taste of this dish. The Asian Dipping Sauce does a great job in giving life to this crispy fried dish.

Try this Crispy Spinach recipe and let me know what you think.

Ingredients:

30 to 40 baby spinach or savoy leaves

1 cup flour

1 cup ice cold water

1/2 teaspoon salt

1 piece raw egg

1 1/2 cups cooking oil

Cooking procedure:

1. Combine flour, egg, salt, and water and mix well. Set aside.

2. Heat a small cooking pot or frying pan then pour-in the cooking oil.

3. When the oil is hot enough, dip the spinach in the batter one after the other (the mixture that you prepared in step 1) and fry each side until crispy. Repeat this step until all the leaves are cooked.

4. Remove from the pot or pan and transfer to a plate lined with paper towel (this will absorb the oil).

5. Transfer to a serving plate.

6. Serve with Asian Dipping Sauce.

7. Share and enjoy!

June 8, 2010

Max's style Fried Chicken

Max’s style Fried Chicken is a recipe close to the very popular and delicious Fried Chicken dish served by Max’s Restaurant.

This Fried Chicken dish is served with fried kamote (sweet potato) and best eaten with Jufran banana catsup or worcestershire sauce. To make your dining experience more realistic, you can serve Lumpiang Sariwa and Pancit Canton along with it.

 

Ingredients:

1 whole spring chicken (cornish game hen)

6 pieces dried bay leaves

1/4 cup chopped cilantro or parsley

4 cups water

3 cups cooking oil

2 tsp salt

1 tsp ground black pepper

Cooking Procedure

1. In a steamer, pour the water and bring to a boil.

2. Add the dried bay leaves and chopped cilantro in the boiling water

3. Steam the chicken for 45 minutes

4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.

5. Rub salt and pepper all over the chicken.

6. In a deep-fryer or tall pot, pour the cooking oil and apply heat.

7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)

8. Remove the chicken from the fryer and allow oil to drip.

9. Serve hot with fried kamote (fried sweet potato). Share and Enjoy!

 

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June 7, 2010

How to Make Chicken Noodle Soup

Chicken Noodle Soup is a popular soup that is believed to have anti-inflammatory effects that can temporarily relieve illness. This soup is simply made-up of chicken meat, chicken stock or broth, wide egg noodles, vegetables, and spices.

There are several ways to prepare this soup dish. One of the earliest methods makes use of a whole dressed chicken. The chicken is boiled in several cups of water to extract juices that will make-up the broth. Bones are then removed from the boiled chicken while the meat is chopped to attain a uniform size and placed back in the cooking pot for further cooking. The method that we’ll be using here is more practical than the conventional style because this will save you more time and effort. Instead of starting from scratch, chopped deboned chicken and pre-packed chicken stock will be used; this saves time in boiling and deboning.

I enjoy having Chicken Noodle Soup during cold weather: it makes me feel warm and somewhat relieves the stress that builds up from a whole days work. After finishing a bowl of this healing soup, I always feel relaxed and recharged.

Do you like having Chicken Noodle Soup? What positive effects have you experienced after having this delightful soup?

Ingredients:

3 cups chicken; deboned and diced

2 cups wide egg noodles

1 teaspoon vegetable oil

10 cups chicken stock

1 cup water

1 1/2 teaspoon salt

1 cup celery, chopped

1 cup onion, chopped

3/4 cup carrots, diced

1 tablespoon cornstarch combined with 2 tablespoons of water

1 tablespoon parsley, minced

Cooking procedure:

1. Heat a cooking pot and pour-in the chicken stock, water, and vegetable oil. Bring to a boil.

2. Put-in the chicken and salt then simmer for 40 minutes or until the chicken is tender.

3. Add celery, onions, and carrots then simmer for 12 minutes

4. Put-in the wide egg noodles and cook for about 10 minutes.

5. Pour-in the cornstarch and water mixture then stir thoroughly (this will thicken the texture of the soup)

6. Sprinkle minced parsley on top.

7. Serve hot. Share and enjoy!

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June 6, 2010

PORK ASADO



Pork Asado or Asadong Baboy is a sweet pork dish that was introduced by the Chinese. Unlike Chicken Asado, which is its name counterpart, Pork Asado has contrasting ingredients and method of preparation.

This is one of the dishes wherein slabs of meat are preferred unsliced when cooked – just like the Lechon kawali. You can’t go wrong in preparing this tasty dish since the procedure is simple; all you need to do is marinade the meat in a mixture of spices and seasonings and boil it until tender. If you like easy to prepare oriental tasting dishes then this one is for you.

I began to like this dish when I came across it in a Chinese Fast Food Restaurant in Makati during my elementary days. The restaurant was located within Makati Cinema Square (it was a nice place back then) but I think that they moved to another location since the place is now crowded with DVD stalls and tiangge. It became a family habit to dine-in the restaurant every Saturday after my sisters scheduled voice training at the Ryan Cayabyab music studio in nearby Sunvar plaza (she is a competitive singer, too bad I didn’t have that talent; I can be a good host though :-) ).

If you’ll examine the ingredients closely, you’ll notice an ingredient called five spice powder. It is a powdered spice composed of star anise, cloves, cinnamon, Sichuan pepper, and ground fennel seeds. This is an important ingredient of this dish which gives it distinction over Humba and Pork Hamonado.

Got questions? Kindly post it in the comments section and I’ll do my best to get back to you soon.

Try this Pork Hamonado recipe and let me know what you think.

Ingredients:

1 1/2 lbs pork

1 teaspoon five spice powder

1/2 cup soy sauce

1/3 cup brown sugar

1 teaspoon garlic, minced

2 tablespoons cooking rice wine

1/4 teaspoon salt

1 to 2 cups water

Cooking procedure:

1. Combine soy sauce, five spice powder, garlic, and salt then mix well.

2. Marinade the pork in the combined mixture for at least 1 hour.

3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.

4. Add brown sugar and stir to distribute evenly.

5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.

6. Turn off the heat and remove the meat from the cooking pot.

7. Allow the meat to rest for about 10 minutes then slice.

8. Transfer to a serving plate and top with the thick sauce then serve.

9. Share and enjoy!

SOURCE :  PANLASANG PINOY