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