Sunday, September 11, 2011

Beef in Hot and Tangy Coconut Sauce

adobadong carne beef in hot and tangy coconut sauce

Beef in Hot and Tangy Coconut Sauce

a.k.a. Adobadong Carne



2lbs. Beef cut in 2" cubes
1/2 cup vinegar
1/2 cup water
2 cloves garlic
6 pepper corns crushed
1 t. salt
1 can coconut milk
2 hot banana peppers
1" slice ginger

Combine all ingredients except coconut milk, in a pot and bring to a boil. Lower heat and simmer for an hour or until beef is tender. Remove hot peppers after first 30 mins and set aside.

Add coconut milk and simmer for 5 minutes longer. Return hot peppers. If preferred.

to make this hotter you can crush the chill peppers against the side of the pot with a spoon.

enjoy :)

Saturday, August 27, 2011

Clam Chopsuey


clam chopsuey


4 garlic cloves, crushed
1 medium onion, sliced
1 kg. clam, boiled in 1-1/2 cups water and shelled
1 cup clam broth
1 large sayote
200g carrots sliced
250g tomato sauce
300g chinese cabbage or plain cabbage
1 medium red bell pepper, cut into strips

Saute garlic, onion and clam meat. Add broth and season with 1T. soy sauce, 1/3 t. salt and 1/4 t. pepper. Allow to simmer

Add carrots and sayote. Simmer until half tender, add tomato sauce. simmer for 5 minutes and add the cabbage and bell peppers. Simmer until cooked.

Sunday, August 14, 2011

Puto (steamed muffins)

Puto (steamed muffins)


ingredients
2 cups bisquick mix
2 eggs
1 cup sugar
1-1/2 cup milk
1/2 t. baking powder
2 T. melted butter

toppings
grated coconut
cheese (optional)

Thoroughly blend all ingredients, except toppings, stir until smoothl. Fill muffin pans 2/3 full with mixture

steam for 20 mins or until a toothpick inserted in the center of comes out clean.

Put toppings of choice.

enjoy this yummy recipe

Wednesday, August 3, 2011

Rice Cookies


Rice Cookies


ingredients
1 cup butter
1-1/2 cups sugar
3 eggs
rind from lime, grated
2-1/4 cups all purpose flour
2 t. baking powder
1/2 t. salt
3 cups puffed pinipig or rice crispies


Pre-heat oven to 350F and grease cookie sheets

Cream butter and sugar. Add eggs oneat a time beating well after each addition

Add lemon rind and mix well

Combine flour, baking powder and salt, add to creamed mixture and mix thoroughly.

Gently fold pinipig or rice crispies into the butter.

Drop mixture by teaspoonsful into cookie sheets 1-1/2" apart.

bake for 12-15 minutes until just lightly golden. Remove from oven and cool a few seconds and transfer with a spatula to a cooling rack while hot.

keep in tightly covered cookie tin. :)

Thursday, July 21, 2011

Special Mamon

6VY9NVERR9ZFSpecial Mamon(Filipino Sponge Cake)

2 cups cake flour
1 cup sugar
3/4 cup egg yolk
1 T. baking powder
1/2 cup melted butter
1/4 cup water

-----------------

1-1/2 cup egg white
1 t. cream of tartar
1/2 cup sugar


preheat oven to 350F
Shift flour and baking powder 3 times.Beat egg yolks until fluffy.

Gradually add 1 cup sugar, then melted butter alternate with water and flour. Set aside

Beat egg whites with cream of tartar until fluffy. Add sugar, and beat until stiff. Fold to egg white.

put in muffin pan or cupcake pan then bake for 15 mins

Wednesday, May 25, 2011

Empanada

1/2 cups melted shortening
1/2 t. baking powder
2 cups all purpose flour
1/4 t. salt
1 egg

filling:
1 kg. ground pork
1/4 kg. ham
1 can Vienna sausage
2 small box rasins
olives and pickles, chopped (according to taste)

Mix together 1 egg, well beaten, and 1/4 cup water.

Cut in shortening with the dry ingredients.

Add egg and water and knead until smooth.

Roll out thin of a floured board and cut with a round cookie cutter.

Fill about a teaspoon of filling, fold over and pres the edges together

fry the ingrediens with garlic and onions finely chopped

Sunday, May 8, 2011

Fried Dumpling

fried dumpling a.k.a gyoza

2-1/2 cups flour
2/3 cups boiling water
1/3 cups cold water
3/4 lbs ground pork (not too lean)
4 oz shelled shrimp
3 dried mushroom (soaked)
10 oz. cabbage
1 T. chopped green onion
1 t. chopped ginger
2 T. soy sauce
2 t. salt
2 T. lard or sesame oil
3 T. oil

Add boiling water to flour and mix with chopsticks, then add cold water, and knead it very well, let it stand for at least 15 minutes covered with cloth.

Place pork, shrimp (cut into small pieces), mushroom (also cut into little pieces), green onion, ginger, soy sauce, salt and sesame oil. Mix thoroughly until thickened.

Blanched cabbage, squeeze dry and chopped finely then add to the meat mixture.

remove dough to floured board, knead again until smooth and divide the dough into 40 pieces. Flatten each pieces with hand and roll into 2-1/2" round thin pancake, then put 1T of meat mixture and fold into a half circle then pinch the edges together.

Heat 2T. oil then place the dumplings in a flower shape in the pan without overlapping and let it cook until bottom is golden then add 2/3 cups water. Cover and let it cook until the water is evaporated and add remaining 1 T. oil to finish cooking

Thursday, May 5, 2011

Sweet and Sour Pork Litchi Style



1 lb (500g) pork tenderloin
2 green peppers (cut into 1/2" sections)
6 water chestnuts (sliced)
1 green onion (chopped)
1/2 T. garlic (chopped)

Marinade
1 T. soy sauce
1 t. cornstarch
1 t. wine

Sauce
1 T. soy sauce
3 T. sugar
2 T. vinegar
3 T. water
1/2 T. cornstarch
1/2 t. salt
1 t. sesame oil

Cut pork into 1" x 2", 1/4" thick slices along the grain. Score each slice horizontally and vertically. Marinade for at least 10 minutes.

In a very hot pan of oil deep fry the pork for about 1/2 a minute or until done, Then remove and let it drain.

Heat 2T. of oil the saute garlic, green onions then add the water chestnuts, green peppers and stir in the sauce until it's cook through. then add the pork to the sauce and mix well. Serve.

Chicken with Green Peppers




1 lb chicken meat
2 green peppers
3 red peppers
3 T. garlic (sliced)

Chicken Marinade
1/2 egg white
1 T. cornstarch paste (1T. cornstarch+1 T. cold water)
1 T. soy sauce

Seasoning Sauce
2 T. soy sauce
1 T. brown sugar
1/2 T. wine
1 t. cornstarch
1 t. sesame oil
1 t. sugar
1/2 t. salt

Remove all bones from chicken (if there is), then cut into 1" cubes. Soak in marinade for at least 30mins.

Remove stem and seeds from green peppers and cut into 1" squares.

Heat oil and fry chicken for 1-2 minutes or until done. Remove from pan and drain oil.

Using 2T. from the oil used to cook the chicken, fry the garlic until fragrant then add the peppers and stir fry for a few seconds then add the chicken and sauce, stir until it thickens and serve immediately.

Monday, May 2, 2011

Honey Chicken

honey chicken

500g chicken cubes
1 egg white, beaten
1/3 cup cornflour
2 onions thinly sliced
1 green pepper
2 carrots cut into batton
100g snow peas
1/4 cup honey
almonds
oil for cooking

Heat pan until very hot and add 1-1/2 table spoon of oil. Dip chicken in egg white then in cornflour and stir fry until golden brown. then remove from pan.

Reheat pan and add 1 tablespoon oil and stir fry the vegetables until cooked, then add the honey until coated well, Then add the chicken until everything is evenly coated. At this point you may season it with salt and pepper to taste, serve immediately then sprinkle the almonds on top

Thursday, March 17, 2011

Chicken Rolls

chicken rolls



1/4 c. butter
1/4 c. celery
1/2 c. mushroom
1/4 c. pimentos
1/4 c. onions
4 t. flour
2-1/2 c. dice cooked chicken
salt and pepper to taste
chicken stock (see recipe for the amount)

Heat the frying pan, then add in butter. When it melted, put in onions, celery and mushrooms till lightly browned. Put in flour and add chicken stock to make sauce thick.

Then ad the diced chicken in and roll it in the pancake(see recipe below). Place in oven - pour grated cheese over it - brown slightly


------------------------------

Pancake roll
3 eggs
5 t. milk
5 t. flour

Mix together and deep fry like making a hot cake

Sunday, March 13, 2011

Jelly Roll

Jelly Roll



6 eggs (separated)
6 T. sugar
6 t. flour
1/4 c. beer

To the egg whites, beat stiff, add by spoonful the sugar beating well after each addition. The beat the yolk with the beer and add to egg white mixture. Blend Well

Cut an fold the flour into the mixture. Pour into shallow pan lined with greased paper. Bake for 15mins. at 400F.

Remove paper lining. Spread jam, frosting or custard over cake and roll.

Dust surface with sugar. slice crosswise

Polvoron

Polvoron



1 c. all purpose flour
2 c. powdered milk
3/4 c. sugar
1/2 c. butter (melted)

Brown the flour in a skillet. Remove from fire. Add powdered milk and sugar. Mix well. Add melted butter, mixing thoroughly. Mold and wrap in cellophane

Thursday, March 10, 2011

Peanut Butter Cookies

Peanut Butter Cookies



1/2 c. shortening
1/2 c. peanut butter
1-1/2 c. all purpose flour
3/4 t. soda
1/2 t. salt
1 egg
1 c. sugar
1/2 t. baking powder

Cream shortening, peanut butter and sugar. Add dry ingredients and mix well. Roll into balls and press with fork on cookie sheet. Bake about 10 mins. in 375F oven

Bibinka Especial

Bibinka Especial



1-1/2 c. coconut milk
1 c. sugar
2 c. all purpose flour
4 t. baking powder
1 t. salt
3 eggs

Beat eggs and sugar, add shifted flour with salt and baking powder. Add coconut milk. Beat on banana-leaf-lined bibinka or torta pans (you can use muffin pans too) at 400F for 30 minutes. When almost done, sprinkle with sugar and cheese

Tuesday, March 8, 2011

Special Mamon

Special Mamon



2 cups flour
3/4 cups sugar
3/4 cups egg yolk
1 1-2 cups egg whites
3/4 t. cream of tartar
1 T. baking powder
1/2 cups melted butter
1/3 cups water
1/3 cups sugar

Shift flour, baking powder 3 times, beat egg yolk until fluffy.

Add the 3/4 cup sugar then ad the melted butter and water then the flour and baking powder. Set aside.

Beat the egg whites w/ cream of tartar until fluffy then dd the sugar. Beat until stiff.Fold the batter to the egg whites.

Bake for 320F until golden brown. When done spread butter on top and sprinkle sugar and grated cheese.

Cheese Soup

Cheese Soup



2 T. butter
1/2 cup chopped celery
2 T. plain flour
3 cups milk
3 cups peeled diced potatoes
1-1/2 cups frozen peas
1 can mackerel, drained and flaked
2 cups, cheddar cheese or filled cheese
dried dill weed (optional)

Melt butter, add celery and saute until tender. Stir in flour, and cook for a few minutes stirring constantly. Remove from heat.

Add milk, heat slowly, stirring constantly up to boil. Boil for one minute, Stirring constantly.

Stir in potatoes, peas and mackerel. Heat until vegetables are tender. Add cheese; stir in until melted. Garnish with dill weed

Macarroni Tuna Salad

2 cups cooked and drained shell macaroni
2 cups shredded cheddar chesse
1/2 cup sweet pickle relish
2 T. chop pimiento
1 t. chopped onion
1/2 cups diced celery
1 can (7oz.) Tuna flakes
1-1/2 t. calamansi (lime) juice
salt and pepper to taste
mayonnaise or salad dressing
8 pcs. tomatoes
lettuce

Combine all ingredient together. Toss until well blended. season to taste. Mix with mayonnaise or salad dressing. Chill. Serve on tomato cups or with tomato wedges on a lettuce bed

Monday, February 28, 2011

Crispy Chicken Drumstick

12-15pcs. chicken drumstick
4 t. salt
2 t. peppercorn (grounded)
3 egg whites
4-5 T. cornstarch
oil (for frying)

Rub the drumstick with salt and pepper evenly and leave to season for 3 hours. Drain away any liquid. Beat egg whites lightly with a for for 5-6 seconds.

Place the drumstick in a single layer on a flat heatproof dish. Place the heat proof dish and contents in a steamer and steam for 30mins on high. Pour away any liquid and transfer the dish and contents to a pre heated oven at 400F (200C). Leave to bake and dry for 12 minutes.

Wet the drumsticks with egg whites, sprinkle and coat heavily with the cornstarch.

Deep fry the drumstick, 5 or 6 at a time in hot oil for 3-1/2 minutes. Drain thoroughly on crumpled kitchen paper and keep warm. When all the drumstick have been fried, serve with sprinkled chopped parsley, watercress or spring onion (optional)

Monday, February 21, 2011

Spring Roll




6oz. lean pork
4oz. shrimp (shredded)
1/2lb. cabbage
2oz. spring onion
20 pcs. spring roll skin
6 cups oil
1 T. soy sauce
1 t. salt
1 T. flour
1/2 cups soup stock

marinade (pork)
1/2 T. soy sauce
1 t. cornstarch

marinade (shrimp)
1/4 t. salt
1 t. cornstarch

make paste
1 T. cornstarch
1 T. water

After cutting pork into string shapes, marinade it. In another bowl marinade shrimp.

Heat 5T. oil in frying pan, stir fry the pork about 1/2 minute, drain and put is aside. Use the same oil to fry shrimp until well done. Remove to bowl with pork. Add the shredded cabbage to the frying pan, stir fry a moment, add soy sauce, salt and soup stock, cover with lid, cook for about 2 minutes. Then add pork, shrimp, spring onions, stir fry another 1/2 minute over high heat, stir in the cornstarch paste until thickened and removed to a bowl.

Place 2T. filling on spring roll skin, about 1" from the edge that is toward you, roll once or twice, then fold right beside toward the center, then left side toward center, continue rolling into a tight roll. Brush outer edge of the skin with flour paste and place this side face down to hold tightly and to keep the shape until frying.

Heat oil in pan, Deep fry spring roll 10 at a time. Use high heat, fry for about 3 minutes or until golden brown. serve with soy sauce and brown vinegar

Thursday, February 17, 2011

Humba (pork with black bean sauce)


2-1/2lbs. pork hocks cut into 2" squares
2 cloves garlic minced
1/2 cup vinegar
3 T. brown sugar
1/4 cup soy sauce
1/4 t. oregano
1 small bay leaf
2 t. salted black beans
1/4 t. pepper
1 cup water
1/2 cup peanuts

Combine all ingredients in a big pot, bring to a boil, lower heat and simmer for 1-1/2 hours or until pork is tender.

remove bay leaf and serve hot

Wednesday, February 16, 2011

Paksiw na Lechon (Lechon in Tangy Liver Sauce)

>
2lbs. leftover lechon cut into big cubes
2 cups liver sauce for lechon
1 small bay leaf
3 T. soy sauce
1/2 t. peppercorns
1/4 cup vinegar
1/4 cup brown sugar
1/2 t. salt

combine all ingredients in a pot, cover and simmer for 30 minutes. correct the seasoning.

Adobo (pork in vinegar and soy sauce)


1-1/2 lbs pork shoulder or butt cut into 1-1/2" cubes
1/2 cups vinegar
2 t. soy sauce
1 t. salt
3 cloves garlic
1 small bay leaf
1/4 t. pepper
1 T. sugar
1/2 cup water
2 T. cooking oil

Combine all ingredients except cooking oil, in a pot and let stand for at least 30mins.

Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.

Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish.

Pour off all remaning oil from skillet. Add reserved sauce and cook for about a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve

Tuesday, February 15, 2011

Sweet and Sour Boneless Fish

Sweet and Sour Boneless Fish


1 whole fish(about 1-1/2 lbs.
1/2 cups onion
1/2 cups tomato
2 T. green peas
6 cups oil

Marinade:
1/2 t. salt
1 T. wine

Batter:
2 eggs
5 T. flour
3 T. corn starch
5 T. water

Seasoning Sauce:
1/2 T. soy sauce
1 T. wine
4 T. sugar
4 T. vinegar
4 T. catsup
6 T. water
3 t. cornstarch
1 t. salt
1 t. sesame oil

Cut the head off the cleaned fish and split the fish lengthwise but do not cut through the back. Open the two halves to form the shape of a butterfly. Remove the bones. ON the inside of the fish cut three 1/4" deep slashes lengthwise on each side and slash the same way crosswise 1/2" apart. Marinade for 10 minutes.

Soften the mushroom with warm water. Cut into cubes.

Heat oil. Dip the fish in the batter. Fry until golden brown. Dip the two pieces of fish and fry for 2 minutes. Take out, wait until the oil is heated up again. Turn and fry for another minute. Arrange the fried pieces on a large platter with the head (fried).

Heat 3T. oil, saute onion, mushroom, tomato cubes and peas. Stir in seasoning sauce mix until thickened and cooked through. pour over fish and serve

Sunday, February 13, 2011

West Lake Fish

1 live/fresh fish (carp or any fresh water fish)
1/2 cup shredded young ginger
2 green onion
2 T. soy sauce
3 T. sugar
1 T. wine
2 t. salt
4 T. brown vinegar
2 t. brown food color(optional)
3 T. lotus root starch or cornstarch
1 T. sesame oil
4 T. lard
2 cups soup stock

Kill fish by striking a blow on the head (do not remove the head), Scale an clean. Split it lengthwise from gills down without cutting through the back. Chop the large bones into section.

Put the fish in boiling water with some green onion and ginger, cook for about 2 minutes over medium heat until the fish is done (when eyes pops out). Remove the fish from pan and place onto a platter.

Sprinkle the young shredded ginger on the fish.

Splash wine in the 3T. heated oil, add soup stock immediately. Add soy sauce, sugar, vinegar, salt and food color. When the soup is boiling add starch (mix with 5 T. water before use) cook until thickened. Sprinkle 1 T. sesame oil and 1 T. lard (or hot cooking oil) into the sauce, pour over the fish. Server immediately.

Spicy Fish Slices

1-1/4 fish meat or any white fish meat
3 green onions
5 slices ginger
5 T. soy sauce
1 T. wine
1/2 t. salt
4 T. sugar
1-1/2 cups boiling water
1 t. five spice powder (or all spice)
5 cups oil

Slice the fish meat into 1-1/2" wide and 2-1/2 long" thick slices (about 16 slices).

Crush green onion and ginger. Put in bowl with soy sauce, wine and salt. Marinate the fish slices with this mixture for about 3-4 hours.

Mix sugar and five spice powder in a bowl a boiling water to mix well.

Heat oil very hot in frying pan. fry the fish until very dark (about 3 minutes). Remove the fish from the pan and put in sugar mixture immedietly, soak about 3-4 minutes.

Remove fish from sgar mixture and lay on platter. Let it cool before serving

Wednesday, February 9, 2011

Mold San-Sze Soup

6 oz. chicken meat or lean pork
4 oz. ham or Canadian bacon
2 eggs or shredded snow peas
2 bamboo shoots or turnip
1 black dried mushroom
2 green onions
3 slices ginger
2 t. salt
6 cups soup stock
1/2 T. chicken grease

Boil the chicken in 8 cups of boiling water with green onion and ginger for about 20 minutes. Remove the chicken, let cool, save the soup stock about 6 cups for later use.

Tear the cold chicken into shreds. Cut ham into thin strips.

Peel and boil whole bamboo shoots about 10 minutes, cut into thin strips. Soak mushroom in warm water and remove the stem.Using a frying pan to make two thin pancakes, with the beaten eggs. cute into thin strips

In a medium size bowl put the mushroom upside down in the center arrange the shredded chicken, ham egg attractively in the bottom of the bowl.

Add bamboo strips in the center, sprinkle 1/2t t. salt and 1/2 cup of soup stock then steam for 20 mins.

Put the steamed dish into a large soup bowl. Bring the soup stock to a boil an season to taste. (Add salt and chicken grease). Pour it around the steamed bowl. REmove the steamed bowl and serve

Friday, February 4, 2011

Honey Dew Ham

1-1/4 lbs. Chinese Virginia ham
1/2 cup water
1 cup crystal sugar (or sugar)
1/2 cup dry lotus seed or chestnuts
1 T. wine
1/2 t. Kuei-Hua juice (optional, this is a popular Chinese flavoring, if you can't find this you may omit it)

trim off the black surface of the ham. soak the ham with hot water about 1/2 hour, then wash it, put the ham in a plate. steam for about 1/2 hour

note! If american style ham is used then you may omit this process

cut the ham crosswise into 1" wide, 2" long, thin slices. Arrange the ham slices attractively on the bottom of a bowl or deep plate. Put the odd sized pieces in the center. add half of crystal sugar, wine and hot water (to cover ham) steam for about 30 mins.

drain off any liquid from the steam bowl, add soaked lotus seeds(or chestnuts) and the other half of the crystal sugar. steam for another 1/2 hour until the seeds are tender

to prepare sauce, pour the liquid from the steamed ham bowl into a small saucepan. Add Khei Hua juice. simmer and stir until thickened, turn ham from bowl to plate and pour the sauce over it and serve

Wednesday, February 2, 2011

Mold pork in brown sauce

1 lb lean pork with marbled fat and ridn
4 green oinion (1" long)
2 slices ginger
1 star anise (optional)
5 T. soy sauce
1 T. wine
2 t. sugar
1 t. salt
5 C. oil
1 t. sesame oil
1/2 lbs. green veggies

make paste
2 t. cornstarch
1 T. cold water

cut pork into 4" cube pieces and cook in water. bring to a boil for about 30 mintues, then take the pork out and let it drain dry, then marinade it with soy sauce util it becomes brown. save the soy sauce. next, deep fry in very hot oil about 3 mintues until the skin is very dark.

soak the fried pieces of pork in cold water (skin side down) for about 1/2 hour until the skin becomes wrinkled and soft again

cut the soaked pieces into large thin slice, arrange the slices in a bown or a soup plate,
add sugar, wine, green onion, ginger, star anise and soy sauce (from the marinade) and steam over high heat for 1-1/2 hours until tender.

pour the liquid mixture from the steam meat into a sauce pan. bring to boil. thicken it with cornstarch paste. add a few drops of sesame oil. put a serving plate upside down over the soup plate with steamed meat in. turn the whole thing over so that the meat is on the serving plate. pour the cooked gravy over the meat

saute the green veggies and season to taste, arrange along the rim of the meat plate

spiced pork

1-1/4 lbs boneless pork
2 T. soybean paste
3 T. soy sauce
1 T. wine
2 oz. crystal sugar (or sugar)
1 pc. star anise (optional)

wipe the pork and rub all sides with soy bean pasteand soak for aobut 2-3 hours

put soy sauce, wine and star anise in deep pot and boil, then add pork and 2 cups boiling water, bring to boil over high heat, reduce heat to about half, stew for 1/2 hour. then a sugar, contining to stew 1 more hour. Turn meat often while stewing

when the sauce is reduced to 1/2 cups and rather thick, remove from fire and let it cool in pot

slice the pork and lay on plate attractively and pour the sauce on top

note: spiced pork tastes better eaten cold. place the sliced pork in baked sesame buns or chinese pancake.

Thursday, January 27, 2011

stewed whole duck in brown sauce

1 whole duck or chicken
4 green onions
3 slice ginger
1 star anise (optional)
6 T. soy sauce
2 T. wine
3 oz. crystal sugar or 3 T. sugar
2 t. salt
2 t. sesame oil
8 cups oil
1/2 lb green vegetalbes (optional)


clean duck, brush an soak with soysauce about 1/2 hour, reserve sauce

deep fry the duck until it looks brown and the skin is crispy. remove duck from frying pan and drain oil

put the duck in a stew pot or the same frying pan, add green oinons, ginger, star anise, wine and the remaning soy sauce and 5 cups boiling water (to barely cover the duck) cover with lid and stew about 2-1/2 hours over very low heat. add sugar and salt after 1 hour in cooking.

when the sauce is reduced to 2/3 cups, splash the sesame oil, place duck on platter and pour sauce over top.
serve

note: stir-fry green veggies with 3 T. oil and 1 t. salt, 1/2 t. sugar and place around duck. lettuce an parsley may be used but do not fry!

deep fried chicken with walnuts

3/4 lbs chicken breast
1 cups walnuts (or cashew nuts)
1 egg white
1/2 T. wine
1 t. salt
2 T. cornstarch
6 cups oil
1 t. flavored pepper salt

remove the skin and membrane from chicken meat and slice into 1-1/2" wide an 2" long 1/8" thick pices and place in a bowl to marinade with egg white, salt, wine and cornstarch. set aside about 15 minutes

boil the walnuts in boili8ng water about 10 seconds, remove and let cool, then chop into small pieces the size of rice.

dredge the chicken pieces on all sides with chopped walnuts, then deep fry over low heat about 1 minute or until golden brown

remove chicken from frying pan and lay on plate, serve with flavored pepper salt

note: pepper salt
1 T. brown pepper corn
2 T. salt

stir and mix over low heat in a dry frying pan about 1 minute when salt is brown and pepper corn is dark and smell good let cool then grind very fine and shift with a very fine sieve. this keeps well in a tighly covered bottle and is use in an fried or roasted dishes.

Tuesday, January 25, 2011

stewed chicken with pineapple sauce

1 whole chicken
2/3 cups pineapple, diced
1/2 cups onions, sliced
1/2 cups pineapple juice
5 parsley leaves
5 T. soy sauce
1 T. wine
2-1/2 cups cold water
1 T. cornstarch (make paste)
1 T. cold water (make paste)
1 t. sesame oil
5 cups oil

clean the chicken. soak the soysauce and wine or about half an hour. deep fry in the hot oil until it becomes golden brown

remove the chicken an drain off oil from frying pan. put back only 3T. oil in pan and stir fry the onions. Add the remaining soaked sauce and pineapple juice. add the chicken then add cold water, cover the lid. stew at low heat for

about half and hour, until the chicken is done(when only half the liquid is left)

remove the chicken and cut into 1" wide and 2" long pieces, then lay on a platter in a chicken shape

add pineapple into the pan, cook with the chicken liquid for about 3 minutes in low heat. Add corstartch paste and sesame oil and sesame oil, stir well. pour the sauce over the chicken with parsley for decoration

sweet and sour spareribs

Sweet and Sour Spare

sweet

1-1/4 lbs pork spareribs
3 green onions
4 T. soy sauce
4 T. sugar
3 T. brown vinegar
5 T. cold water
1/2 T. wine
2 t. cornstarch
1 t. sesame oil
6 cups oil

cut the spareribs into 1" square pieces, then marinade with wine and soy sauce for 30 minutes, reserve the soy sauce in bowl.

deep fry the spareribs for about 2 minutes, take out and heat oil again then friy once more until spareribs turns very brown (about 15 secs). remove spareribs and drain off oil from frying pan

add sugar, vinegar, water, cornstarch, sesame oil and shredded green onion to the bown used for marinating spareribs. this is the seasoning sauce.

heat one tablespoon oil in frying pan and pour in the seasoning sauce, boil and stir fry until thickend and heated thorughly, add spareribs and stir well before serving

Monday, January 24, 2011

Jellied Chicken

2 chicken breast (about 3/4lbs)
2 slices ham
10 parsley leaves
1/6oz Agar-agar or 1 envelope of unflavored gelatin
1-1/2 t. salt
1 T. wine
1/2 cup carrot (shredded)
1/2 cup turnip
1 green onion
2 pieces of ginger

place the chicken, green onion, and ginger in boiling water for about 20 mins. remove the chicken from the pan and let cool, then remove all the bones an skin. Cut into 1" wide 1-1/2" long pieces (with skin)

soak the agar-agar about 10 minutes, squeeze and cook with 1-1/2 cup chicken soup remaining from boiling the chicken for about 8 minutes in low heat, stock will be reduced to 1 cup. pour in a bowl, add chicken meat, salt and wine. steam for about 1/2 hour

slice the ham and cut into small leaf shape or triangles. lay in the bottom of bowl at attractively along with parsley leaves, then add chicken chicken meat. add the stock. when it's cool place in refrigerator until firm. this will take more than 1 hour.

turn the bowl on a plate, remove the bowl, decorate with shredded carrot and turnip or green peas around the plate and serve

Sunday, January 23, 2011

Paper Wrapped Fried Chicken

1 lbs. chicken
2 slices ham
2 black mushroom (1" round)
15 parsley leaves
15 squares of cellophane paper (5"x5")
3 T. soy sauce
1/2 t. salt
1 T. Wine
1 t. sugar
1/4 t. black pepper
2 T. sesame oil
6. cups oil

cut the chicken meat (with skin) into 1" wide, 2" long cross-wise slices, lay in bowl and marinade with soy sauce,sugar,salt,wine and black pepper for about 15 minutes

soak mushrooms in warm water and remove stems. cut each in 8" small triangular pices.

slice the ham and cut it into the same size as the mushrooms

using 1 sheet of paper at a time, brush it with some sesame oil with corner facing you, place the middle 1 parsley leaf with face down. on one side of the parsley place mushroom slice and on the other side the ham slice.

lay on top of this 1 slice of chicken meat skin faced down. fold up the corner nearest to you to edge of chicken

fold the left and the right corners over the chicken meat to make a package.

tuck the remaining corner inside to make a neat rectangular package. the parsley, mushroom and ham is on the top side

heat oil in frying pan to about 300C., drop the packages into oil, fry about 2 minute, remove package and lay on platter and serve

Wined Chicken

1 whole chicken
2 Tbspn. salt
1-1/2 cup wine (Chinese "Shao-Sing" or Japanese wine a.k.a. "sake")
1 cup chicken stock (cold)

clean and dry chicken. rub the chicken with salt, both inside and out. let stand for about 4-6 hours

put chicken in bowl, steam it over high heat for about 25 min.

remove chicken from bowl, let cool then cut in 4 to 6 large pices, lay in deep bowl.

add chicken stock and wine, mix by shaking the bowl, cover and keep in refrigirator about one day. (turn chicken once after 6 hours)

remove 1 or 2 pieces of chicken at a time cut into 1" wide 2" long. Lay on a serving plate and sprinkle with 1 tablespoon of wine brine. Decorate with tomato slices or parsley if desired

enjoy

note: the wine brine can be save and used again. It is not advisable to soak the chicken for longer than 4 days or the flavor might get a little too strong