Thursday, June 28, 2012

Almond Jelly Chinese Style

Almond Jelly Chinese Style


1/3 oz. Agar-Agar or 2 envelope of unflavored gelatin
 5 cups cold water
2 T. sugar
3 T. milk
4 T.  almond syrup or 2 t. almond extract
4 cups cold water
1 can fruit cocktail (or diced fresh fruits)

1. After cleaning the agar-agar with water squeeze and place in a deep pan, cook with 5 cups cold water about 15 minutes over medium heat.

2. Add 2 T. sugar to the agar-agar. When sugar is blended, strain into a big bowl.

3. Add milk and 2 T. almond syrup (or 1 t. almond extract) stir briskly until thoroughly  mixed. Let cool and remove to refrigerate for at least 2 hours or until firm.

 4. Remove Jelly from ref and cut into small pieces. then place in a soup bowl or individual bowl.

5. Place put on top of almond jelly pour over the cold water and splash remaining syrup or extract. serve

Steam Chicken with Green Onion

Steam Chicken with Green Onion


1 whole Chicken

1/2 cups shredded green onion
1/3 cup shredded young ginger
5 T. oil
2 green onions
3 slices ginger
1 T. salt
1-1/2 T. wine

1. Crush Green onion and ginger with a flat knife, put bowl with wine and salt, mix well.

2. Clean and rub chicken with marinade, inside and out. Let it sit for about 1/2 hour but not over 2 hours

3. Place bowl of chicken and marinade in boiling steamer to steam over high heat for 10 to 15 minutes.

4. Turn off heat and remove the chicken after 15 minutes. Cut the chicken into 1" wide, 2" long pieces, lay on platter in a chicken shape. Sprinkle shredded green onion and ginger on top.

5. Heat oil in frying pan, sprinkle over the chicken dish and drain. Repeat the process but this time do not drain the from the dish, serve.

Sunday, March 11, 2012

French Onion Soup

French Onion Soup

50g butter
1 T. olive oil
1 kg onion
14 oz chicken or beef consommé
1/2 cup dry sherry
salt and pepper to taste

1. Slice onion into rings.
2. Heat oil and butter then add onion on low heat, stir until tranlucent and soft.. take your time.. (my case took about 45mins)
3. add consommé and sherry, then bring to a boil then simmer for 30 mins.
4. season to taste and serve with bread topped with parmesan and parsley

Thursday, February 2, 2012

Sauteed Pork Chop

600g. pork loin 1/2 t. pepper 1 T. white wine 1 T. soy sauce 1 t. MSG 6 T. water 1 T. cornstarch 1 T. chili sauce 2 T. sugar 2 T. tomato sauce 3 T. water 1/2 t. MSG 2 T. soy sauce 3 T. water 1/2 lemon juice 1 onion 1 red hot chili peppers 2 T. green peas 6 slices tomatoes Cut pork into 1/5" thick slices and flattened it. Combine the first 10 ingredients and cook for 1-1/2 hours. heat oil in the pan then fry the pork until golden brown. Add onion(sliced), red chili, green peas and tomatoes. Saute together with pork then add the remaining ingredients.

Sunday, January 8, 2012

Fish Casserole

Fish Casserole 

2 c. fillet of fish 
4 hard boiled egg shopped
1 T. calamansi or lime juice

White Sauce
1/2 c. butter
1/2 c. flour
4 c. milk
1 can of cream of chicken soup
2 T. chopped onion
1 c. mayonnaise

1. Cook fish in water with salt and when cool add egg and calamansi.

2. Melt butte, add flour, add milk and thicken. Then add soup, onion and cool.

3. Combine mayonnaise and 2 cups of grated cheese.

4. Layer 1/2 sauce, 1/2 cheese and 1/2 fish& egg.

5. When the pan is full,place buttered bread crumbs on top then bake for 350 for 30 mins.

Petite Pies Provencale

Petite Pies Provencale

1 onion sliced
1 garlic clove, minced
1/2 c. cooking oil
5 medium tomatoes, cut in wedges
3 large potato, sliced
1 small eggplant, diced
1 green pepper, sliced
15 okra, sliced
1 T. salt
1/2 t. oregano
1/2 t. pepper
6 bread shells*

*Bread Shells
24 slice bread, trimmed
2 T. water
1/2 c. melted butter

1. Cook onion and garlic in cooking oil until lightly browned. Add remaining vegetables and seasonings.

2.Stir, cook, and cover over in low heat for 30mins. Stirring frequently.

3. Uncover and simmer for 30 mins. longer.

4. Prepare bread shells**; fill with vegetable mixture.

5. Decorate as desired with bread cut outs. served hot.

**how to prepare bread shell
1. Flatten bread slices with rolling pin.

2.Piece 4 slices together in each of six 5" pie pans. forming a shell.

3.Brush edges with water, overlap and seal well.Trim

4. Brush with melted butter.

5. Bake 30-40 mins at 350F or until crisp and golden brown.