Pancake

This recipe for Basic Pancake Batter serves/makes 16 pancakes





Ingredients:

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 cups milk
1/4 cup butter, melted
2 extra large eggs
1 teaspoon vanilla extract

Directions:

Preheat a griddle or non-stick skillet. In a large bowl, whisk together the flour, sugar, Baking powder and salt. Make a small well in the center of the bowl. Add the milk, melted butter, eggs and vanilla. Gently whisk the wet and dry ingredients together, just until well combined (about 20 strokes). Using a dry measure for each pancake, spoon 1/3 cup batter onto the hot pan (with or without sizzling fat, such as butter, oil or bacon drippings). Cook until the top of the pancake bubbles. Turn the pancake with a spatula and cook just until the underside is golden brown.

Beef Fried Rice

Beef Fried Rice

150 gm [about 1/2 cup] minced beef
1 cup chopped onions
2 1/2 cup steamed rice
3 Tbsp ketchup
1/2 tsp fine salt
1 tsp Worcestershire sauce
2-3 Tbsp oil

1. Mix ketchup and salt in a small bowl. Set aside.
2. Heat a wok and add the oil. Fry the onion until translucent (about 3-5 minutes).
3. Add the ground beef and cook in medium heat until cooked (about 5-6 minutes). Make sure to separate the tiny beef pieces with your spatula or cooking spoon.
4. Sprinkle the Worcestershire sauce on the beef and cook for a few minutes more.
5. Add the ketchup mixture, mix well. Then add in the rice and stir fry until rice is heated through and mixed well.

Braised Brisket of Beef


beef mami
Braised Brisket of Beef

500 gm brisket of beef
2 pcs star anise
56 gm sliced ginger - mashed
1 sq. in. dried tangerine (or orange) peel
2 Tbsp cooking oil
5 cups boiling water (approximate)
1 tsp garlic - minced
2 tsp rice wine or dry sherry
1/4 cup ground bean paste/sauce

*Seasoning:
1 Tbsp rice wine or dry sherry
1/4 tsp salt
2 Tbsp sugar
1 Tbsp dark soy sauce
a pinch of pepper

*Gravy Mix:
1 tsp cornflour
1 Tbsp water
1 tsp sesame oil

1. Soak tangerine peel in warm water until soft.
2. Wash and place brisket in a pressure cooker. Pour enough water to cover the brisket. Cover and pressure cook for 15 minutes.
3. Remove and cut into chunks.
4. Heat a wok to bring the oil to boil and sauté the minced garlic, ginger, and ground bean paste until aromatic.
5. Put the brisket in the wok to stir fry for 2 minutes. Sprinkle wine.
6. Add the brisket sauce (beef stock where the beef was cooked), star anises, and tangerine peel. Bring to boil.
7. Transfer to the pressure cooker to simmer for 15 minutes.
8. Cook until meat is tender.
9. Remove the lid and stir in the seasoning to cook for a further 5 minutes.
10. Thicken the sauce with the gravy mix.

Notes:
* I don’t usually pre-boil the beef. So I skip procedure nos. 2, 3, & 7 and soften the meat by simmering for a long time or through a crockpot/slow cooker.

*We mainly use the above recipe for beef mami. Just cook some egg noodles and put some chicken broth/stock, add the beef brisket and its sauce, then sprinkle some chopped green onions on top.

Sweet and Sour Meatballs

*Meat Balls:
500 gm minced pork or beef
1/2 tsp salt
1 Tbsp cooking wine
2 Tbsp cornstarch
1/4 cup water
1 cup mangetout/snow peas (sitcharo) - topped and tailed
1 cup button mushrooms - [the smaller the better]
1 cup sliced carrots - precooked
1 red chilli pepper - sliced
1/2 Tbsp minced garlic

*Sauce:
3 Tbsp sugar
3 Tbsp vinegar
3 Tbsp soy sauce
1/2 cup water
1/2 Tbsp cornstarch
dash of sesame oil

1. Mix all the sauce ingredients in a small bowl and set aside.
2. Dissolve the salt and cornstarch in water and cooking wine. Mix well with the meat and form into about 1-inch balls.
3. Deep fry meatballs for about 3 minutes. Drain and set aside.
4. In a wok, heat up 2 Tbsp oil. Stir fry the chilli pepper and garlic until aromatic.
5. Add the snow peas and button mushrooms and stir fry for 1 minute.
6. Stir in the carrots and meatballs. Cook for a few seconds.
7. Add the sauce and bring to boil. Simmer for 2 minutes. Dish up and serve

Japanese Wings

3 lbs. chicken wings - See Note Below
1 egg, lightly beaten
1 c. all-purpose flour for coating
Salt & Pepper to taste
1 c. butter - I've never been able to bring myself to fry in that much butter, so I usually use canola or peanut oil and it works fine

Sauce
3 TBS. soy sauce
3 TBS. water
1 c. white sugar
1/2 c. white vinegar - Apple cider vinegar works well too
1 tsp. minced garlic or 1/2 tsp. powdered garlic - or to taste
1 tsp. salt

Preheat oven to 350º F. Line a roasting pan that has at least 2 inch sides with foil - you really don't want to skip this step as clean up is a true bitch if you don't line your pan and then IMMEDIATELY wash it when cooking is done. Seriously.

You can keep your wings whole as I do, or cut them in half, then dip in egg and coat with flour, salt and pepper. I've skipped the egg part and just dredged the chicken in a mixture of flour, salt & pepper - you don't miss the egg at all.

Heat butter or oil in a large, deep skillet over medium-high heat. Fry wings until brown. Place in a shallow, foil lined, roasting pan.

In a small bowl, combine soy sauce, water, sugar, vinegar, garlic and salt. Pour over wings.

Bake in a preheated oven for 30 to 45 minutes, basting wings with sauce often - I usually baste every 5 to 10 minutes. I also bake them closer to 45 minutes to get that super carmelized sticky result.

*Note: I normally cook about 8 whole wings, I have no idea what the poundage is. But for 8 whole wings, the sauce is just enough. I don't think those 8 equal out to 3 pounds, so if you were going to make more than that, double your sauce.

Nilagang Baka o Baboy
(Clear Soup Stew of Beef or Pork)

500 gm boney parts of beef or pork (ribs, tail, etc.)
6-7 cups water
2 tsp sea salt
1 medium onion - quartered
1 celery stalk - cut into 1.5 inches long
2 bay leaves
1/2 tsp peppercorns
1-2 carrots - peeled and cut into 1/2 inch thick
2-3 potatoes - peeled and cut into 3/4 inch thick pieces
1/2 Chinese cabbage (or any cabbage) - cut into serving pieces

1. Put the beef/pork, water, salt, onion, peppercorns, and celery in a stock pot and bring to boil.
2. Skim off scum floating on top. Simmer for about 1 hour.
3. Add in carrots and potatoes. Bring to boil and simmer again until meat is tender and/or potatoes are cooked.
4. Add in cabbages and cook for 2 minutes. Remove from heat and serve with lemon juice and patis (fish sauce).

Most Excellent Chicken Wings

3 pounds chicken wings
1 stick of butter or margarine (I used butter - of course! lol)
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/4 tsp. dry mustard

Combine all ingredients except wings in a medium saucepan and heat until butter and sugar are melted. Cool, and pour over wings. Cover and marinate overnight, turning 2 or 3 times. Bake at 375º F. for 1 1/4 to 1 1/2 hours.

Boozy Beef

Beef, Guinness and Mushroom Stew

1 kg shin of beef (stewing cuts) - sliced into 1 1/2 inch cubes
seasoned flour
1/4 cup butter
2 Tbsp oil
2 onions - roughly chopped
125 gm button mushrooms
720 ml (1 1/4 pints) Guinness or other stout beer
2 Tbsp double concentrated tomato puree (tomato paste)
1/2 Tbsp sugar
1 bay leaf
bouquet garni
225 gm fresh shiitake mushrooms (or any flat fleshy mushrooms) - sliced thickly
salt and pepper

1. Preheat oven to 170C/325F/gas mark 3.
2. Toss beef in seasoned flour. (Seasoned flour is all purpose flour mixed with salt and ground pepper. Suggested proportion is - 1/2 cup flour + 1/2 tsp fine salt + ground pepper).
3. Heat a third of the butter plus 1 Tbsp oil in a frying pan and brown the meat briskly in batches, adding more oil if needed. Transfer in a oven proof casserole.
4. Add a third more of butter and saute onions until lightly browned. Add button mushrooms, saute lightly. Transfer fried onion and mushrooms to the casserole.
5. Pour Guinness into the pan and bring up to boil while scraping the residues from the frying. Stir in tomato paste and sugar. Pour over the casserole.
6. Add bouquet garni. Season with salt and pepper. (you can make fresh bouquet garni by tying together with a string the following - bay leaf, 1 sprig of rosemary, 2 sprigs parsley, 2 sprigs thyme)
7. Cover and cook in the oven for 2 1/2 - 3 hours until meat is tender. Check occassionally. If it is drying up too much add a little hot water.
8. Saute the fresh shiitake mushroom in the remaining butter. Stir into the casserole and return to the oven for 5 minutes.
9. Discard the bouquet garni, adjust the seasoning and serve.

Beef Stir-fry



Beef in Oyster Sauce with Vegetables

500 gm beef tenderloin or flank steak - sliced very thinly
1 Tbsp cooking wine or sherry
1 Tbsp water
1 1/2 Tbsp soy sauce
1 1/2 Tbsp cornstarch
1/4 cup oil
500 gm nappa cabbage (aka Chinese cabbage, pechay Baguio) or broccoli - cut into bite-sized pieces
2 green onions - cut into 1-inch pieces
9 slices of ginger root

*Sauce:
3 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp cooking wine or sherry
4 Tbsp water
2 Tsp cornstarch
1 tsp sugar
dash of freshly ground black pepper
dash of sesame oil

1. Mix cooking wine, soy sauce, cornstarch, and water. Add in sliced beef. Marinate for at least 1 hour.
2. Precook vegetable. For nappa cabbage: heat wok and add 3 Tbsp oil; stir fry cabbage with 1/4 tsp salt until it becomes limp. For broccoli: steam for 2-3 minutes or until done. Remove to a serving dish. Set aside.
3. Add 1 Tbsp oil to the marinated beef, mix well. Heat the wok and add the 1/3 cup oil. Stir fry beef until almost cooked. Remove from oil and set aside.
4. Reheat wok and add 1 Tbsp oil; stir fry the green onions and ginger until fragrant.
5. Add beef and sauce mixture. Turn heat to high and stir quickly to mix. Remove and place on top of the vegetable. Serve.

Chili Con Carne

Chili Con Carne

1 kilo minced beef (or 500 gm minced beef and 500 gm minced pork)
125 gm bacon - chopped
1 1/2 Tbsp oil
1 1/2 Tbsp minced garlic
2 medium onions - chopped
2 Tbsp hot chili powder (or 3 Tbsp mild chili powder)
1/2 Tbsp paprika
2 jalapeno peppers - chopped (optional)
1 Tbsp dried oregano
1 tsp ground cumin
1 Tbsp cocoa (or 1 oz/30 gm unsweetened chocolate)
1 1/2 Tbsp worcestershire sauce
1/2 Tbsp cider vinegar
800 gm canned chopped tomatoes or tomato sauce (passata)
400 gm canned kidney beans - drained and washed
1 green bell pepper - chopped
salt and pepper to taste

1. Heat oil in a large pot. Fry bacon until light brown.
2. Saute in same oil the garlic and onion in low-medium heat until onion is translucent (about 5 minutes).
3. Add beef and cook until brown (another 5 minutes).
4. Mix in oregano, chili powder, paprika, cumin, cocoa, and the jalapeno peppers. Cook for a few minutes.
5. Add all the rest of the ingredients - tomato sauce, vinegar, worcestershire sauce. Mix well.
6. Bring to boil then turn heat to low and simmer for 1 hour. If the sauce becomes too dry put in some beef stock or water a little at a time.
7. Mix in kidney beans and bell pepper and simmer for another hour. Taste and adjust seasonings. Serve.

Note: This dish freezes well. Divide and pack into individual plastic containers or bags and freeze.
Lengua Estofado


Lengua Estofado

1.5 kg beef tongue

*Marinade:
1 tsp peppercorns
1 bay leaf
3 Tbsp cider vinegar or white cooking wine
3 Tbsp soy sauce
3 Tbsp sugar
2 tsp sea salt
1 cup water

3 Tbsp oil
1/4 cup minced garlic
1/2 cup minced onions
1/2 cup finely chopped tomatoes
350 gm potatoes - peeled, quartered and sliced
1 big carrot - peeled and sliced
salt and freshly milled black pepper
1/3 cup pimiento-stuffed olives
1 cup button mushrooms - halved or sliced

1. Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
2. Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
3. Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
4. In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
5. If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
6. Saute garlic for about 2 minutes in gentle heat - *do not* burn it.
7. Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
8. Add in the tomatoes and cook until soft.
9. Put the tongue back in the pot together with the marinade.
10. Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add more boiling water a little at a time if it is drying out too much.
11. Tip in the potatoes and carrots - cook for about 5 minutes.
12. Add in the mushrooms and cook for another 5 minutes.
13. Just before serving, remove tongue from sauce and slice crosswise. Arrange in a platter and ladle sauce and vegetables on top. Serve hot

Basic Crepe Recipe
makes 14-16 small crepes

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 Tbsp. melted butter

Dump all of the ingredients into a blender and mix for 30 seconds. Scrape down the sides and mix for 15 seconds more. Cover and let sit for 40 minutes to an hour.

Pulse once more before cooking the crepes up. Heat an 8 inch nonstick omelette pan over medium heat (or an omelette pan if you're high falutin", but then why are you reading my recipe?).

Hold the pan up off the heat with your left hand. With your right hand, take a 1/4 cup measuring cup, and dip out about that much batter and pour into the warm pan. Before putting the pan back onto the heat, swirl it around until it coats the base of the pan evenly, and only creeps up the sides a bit. Place the pan back on the burner. After about a minute (I know this isn't precise, but all stoves and pans are different), use the edge of a knife or a thin plastic spatula to lift one edge. Using your fingers and the knife/spatula, flip the crepe over to the other side. They aren't as delicate as they seem, so try to not stress over tearing it up. Also, as a warning, your first crepe (like the first pancake you make), may not be all that hot. If it isn't, it is a nice thing to munch on while you make the pretty ones.




French Onion Salisbury Steak courtesy of Cuisine at Home April 2005 edition

Makes 4 Steaks; Total Time: 45 Minutes

1 1/4 lb. ground chuck
1/4 c. fresh minced parsley
2 TBS. scallion, minced
1 tsp. kosher salt
1/2 tsp. black pepper
2 TBS. all-purpose flour
2 TBS. olive oil
2 cups onions, sliced
1 tsp. sugar
1 TBS. garlic, minced
1 TBS. tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 tsp. kosher salt
1/2 tsp. dried thyme leaves
4 tsp. minced, fresh parsley
4 tsp. Parmesan cheese, shredded
Cheese Toasts
4 slices French bread or baguette, cut diagonally (1/2" thick)
2 TBS. unsalted butter, softened
1/2 tsp. garlic, minced
Pinch of paprika
1/4 cup Swiss cheese, grated (I used 4 italian cheese blend, shredded)
1 TBS. Parmesan cheese, grated

Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4"-1" thick oval patties. Place 2 TBS. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.

Heat 1 TBS. oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.

Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.

For the Cheese Toasts

Preheat oven to 400º F.

Place bread on baking sheet.

Combine butter, garlic and paprika and spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.
Mechado


Mechado

1 kilo stewing beef - cut into serving size pieces
3 Tbsp oil
4 cloves garlic - minced/mashed
1 onion - chopped
2 Tbsp soy sauce
1/2 tsp peppercorn
500 gm passata (tomato sauce) [about 2 cups]
2 bay leaves
1 tsp salt
1 cup water
2 potatoes - quartered and sliced 1/2 inch thick
1 carrot - cut into 1/2 inch round
1 slice unwaxed lemon
Directions:
1. Brown beef briefly in oil and set aside.
2. In the same pan saute garlic and onion for 5 minutes or until onion is translucent.
3. Add in browned beef, tomato sauce, laurel leaf, soy sauce, peppercorn, salt, and lemon slice.
4. Bring to boil and simmer for 3 minutes. Remove lemon slice.
5. Simmer and cook for about 1 hour 15 minutes or until beef is tender.
6. Add in potatoes and carrots. Cook for a further 10 minutes or until potatoes and carrots are cooked. Serve.



Muffin-topped Beef Stew

500 gm stewing steak - cut into chunks
2 Tbsp flour - seasoned with salt and pepper
2 Tbsp olive oil
1 large onion - chopped
2 medium carrots - peeled and chopped
2 large parsnips - peeled and chopped
200 gm mushrooms - sliced
1 bay leaf
2 Tbsp tomato paste (optional)
1 Tbsp Worcestershire sauce
1 cup red wine
2 cups stock

*Topping:
225 gm flour (about 1 1/2 cups)
1 Tbsp baking powder
140 gm cheddar cheese - grated (about 1 1/2 cups)
2 Tbsp olive oil
2/3 cups milk

1. Preheat oven to 150C/300F.
2. Toss beef in seasoned flour. Reserve 1/2 Tbsp of excess flour mixture.
3. Heat the olive oil in a pot. Brown the flour-coated beef in high heat. If need be, do it in batches. Remove from pot once colour changes. Set aside.
4. Lower heat and fry onions until soft and translucent - about 5 minutes.
5. Add the carrots, parsnips, mushrooms. Cook 2 minutes.
6. Stir in the reserved flour mixture and cook for a few seconds.
7. Bring back beef in the pot. Stir and cook for 1 minute.
8. Add bay leaf, tomato paste (if using), Worcestershire sauce, red wine, and stock.
9. Bring to boil then put in oven. Bake for 1 3/4 - 2 hours of until the beef is tender.
10. While the stew is in the oven, make the topping: Mix flour, baking powder, and half of the cheese.
11. Combine milk and olive oil.
12. Stir in milk mixture to the flour mixture to form a soft dough. If need be, add milk a little more at a time.
13. Once the stew is done, remove the pot from the oven and raise the temperature to 190C/375F.
14. Spread (you may have to use your hand) on top of the stew and sprinkle the rest of the cheese on top.
15. Bake for 15 minutes or until golden brown.

Ayam Tempra


Ayam Tempra
(Spicy-Sour Stir-fried Chicken)

750gm chicken - cut into serving pieces
2 Tbsp oil
1 tsp minced garlic
1 medium onion - quartered
1 stalk lemongrass - cut diagonally into 1 inch pieces, pounded slightly
1 long green chilli pepper - sliced (optional)
1 bird chilli - sliced (optional)
1/2 cup chicken stock/broth
3 Tbsp lime juice
3-4 Kaffir lime leaves - midrib removed and leaves finely sliced

*Marinade:
1/2 Tbsp minced garlic
1 stalk lemongrass - cut diagonally into 1 inch pieces, pounded slightly
1 tsp shrimp paste (blachan)
3 Tbsp ketjap manis (thick sweet soy sauce), or dark soy sauce
1 1/2 Tbsp water
1 1/2 Tbsp crushed palm sugar

1. In a mortar and pestle mix and mash all marinade ingredients and pour over chicken. Set aside and let sit for at least an hour. Drain and reserve marinade.
2. In a wok, heat the oil over medium high heat. Saute the garlic, onion, lemongrass, and chili, until fragrant.
3. Add chicken pieces and stir fry until chicken is well browned.
4. Pour in the marinade and chicken broth. Bring to boil then lower heat to a simmer.
5. Stir from time to time, adding more broth or water a little at a time if it gets too dry. Cook until chicken is tender, about 25-30 minutes.
6. [optional] Remove lemongrass.
7. Add in lime juice, Kaffir lime leaves, and salt to taste. Stir well and remove from heat.
   

Note: If using boneless chicken meat, cooking time is cut drastically and you may not need to add more broth or water.

Braised Chicken Wings

12 chicken wings (about 1 kg)
2 tsp soft brown sugar
2 tsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp rice wine

1/2 pint seasoned oil
1/2 tsp finely chopped ginger
1 Tbsp chopped spring onions
2 Tbsp yellow bean sauce
150 ml stock or water
1 Tbsp honey

Directions:

1. Cut wings at the joints and discard tips (or use in chicken stock). Marinate wings in soy sauces, rice wine, and brown sugar for at least 1 hour. Deep fry for 4 minutes.
2. Saute in 1 tsp oil - green onion, ginger and yellow bean sauce for 30-40 secs. Add the chicken and marinade, cook briefly (about 1 minute).
3. Add stock and simmer for 8-10 mins. under cover. Remove cover turn heat high, reduce sauce until sticky. Just before turning off heat, add honey and blend well. Serve.

Adobo

1 kilo chicken or pork - chopped into serving size pieces
1/2 cup vinegar
1/4 cup soy sauce
5 cloves garlic - minced or mashed
1/2 cup water
2 bay leaves
1 tsp peppercorns
1/2 Tbsp brown sugar (optional)

1. In a pan or pot, combine the meat, garlic, peppercorns and bay leaves. Pour vinegar on it - do not stir.
2. Bring to a boil, stir and turn the meat. Simmer for about 10 minutes.
3. Stir in the soy sauce, sugar and water. Simmer until meat is tender. Add more water if you want more sauce or if it is drying out too much.
4. [Optional] Pan fry or deep fry the meat very briefly just to brown the outside and bring back to the sauce.
5. [Optional] Add some thickener like cornstarch dissolved in water to the sauce. Simmer again for a few minutes. Serve.

Chicken Caldereta

Chicken Caldereta

1 kg chicken - cut into serving sizes
1/3 cup vinegar
2 tsp salt
1/2 tsp black peppercorns - lightly cracked with mortar and pestle
1/2 Tbsp minced garlic
1 medium onion - chopped
oil for frying
500 gm passata (tomato sauce)
1/4 cup coarse grained liver pate (or mashed cooked liver or 85gm can of liver spread)
125 gm chorizo - chopped into 1/2-inch slices [optional]
1/2 bell pepper - seeded and sliced
1 green or red fresh chilli [optional]
hot chilli sauce (or Tabasco)
1/3 cup bottled olives - drained [optional]
1/3 cup peas (fresh or frozen)
250 gm potatoes - peeled and quartered
1/2 cup grated cheddar cheese

1. Mix vinegar, salt, garlic, and peppercorns in a bowl. Add chicken pieces, mix well. Marinate chicken for at least 2 hours.
2. In a big pot, heat oil for frying. Drain chicken from marinade and brown briefly in the oil in batches. Set aside.
3. Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on medium heat until soft and translucent (about 4-5 minutes).
4. Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a few minutes.
5. Add in the browned chicken, stir for a minute.
6. Add the rest of the marinade, stir and cook for about 30 seconds.
7. Stir in the passata and bell pepper. Bring to boil then turn down the heat.
8. Add the chorizo and fresh chilli (if using). Simmer until meat is almost done.
9. Stir in the liver pate and mix well to combine.
10. Add potatoes and peas. Simmer until potatoes are cooked.
11. Add grated cheese, mix well until cheese has melted.
12. Taste sauce and correct seasonings adding hot chilli sauce if preferred.
13. Add olives just before removing from heat. Serve warm

Chicken Curry


Chicken Curry

1 1/2 kg chicken - cut into serving pieces
2 onions - mashed or pureed
3 Tbsp curry powder
1 tsp turmeric
2 Tbsp ginger juice
2 Tbsp cooking wine
2 slices ginger
1 lemon grass
5 Tbsp oil
3 garlic cloves
2-3 chillies - seeded and chopped
2 tsp belachan (shrimp paste)
500 gm potatoes - peeled and quartered
1/2 cup water
2 cups coconut milk
2 tsp sea salt
1 Tbsp sugar
1/2 tsp chicken powder

1. Mix the ginger juice, 1 Tbsp of the curry powder, and wine with the chicken. Marinate for at least 1 hour. Set aside.
2. Remove outer skin of the lemon grass. Lightly mash then chop into smallish pieces.
3. Using a mortar and pestle (or an electric blender/chopper) mash the lemon grass, garlic, ginger, belachan, and chillies into a smooth paste. Set aside.
4. Combine 1 Tbsp of the oil with the turmeric powder and 2 Tbsp of the curry powder to make a thick paste.
5. Heat a pan with 1 Tbsp oil and saute the pureed onions until aromatic.
6. Add in the curry mixture and fry for about 30 seconds. Remove from heat.
7. Mix in the lemon grass mixture and stir to combine well.
8. In a medium sized pot, heat 3 Tbsp oil and saute the curry-lemon grass mixture over low heat until pungent.
9. Stir in the chicken with the marinade and cook for about 2-3 minutes.
10. Add in the water, salt, sugar and chicken powder. Simmer for 20 minutes.
11. Tip in the potatoes and simmer for about 10 minutes or until potatoes are cooked.
12. Stir in the coconut milk and bring to boil again.
13. Remove from heat and dish up.

Chicken Soy Sauce


Chicken Soy Sauce

500 gm - 600 gm chicken legs or wings - cut into bite-size pieces
1 Tbsp soy sauce
oil for deep-frying
1 potato (about 250 gm) - cut into bite-size pieces
1 medium carrot - cut into bite-size pieces
1 green onion - cut into 1/2-inch pieces
1 1/2 Tbsp cooking wine

*Sauce:
1 cup water
1/2 Tbsp sugar
2 Tbsp soy sauce

*Thickener:
1 Tbsp water
2 tsp cornstarch

1. Marinate the chicken in the 1 Tbsp soy sauce for about 20 minutes.
2. Mix the sauce and thickener in separate containers. Set aside.
3. Heat the oil in the wok and deep-fry the marinated chicken for about 4 minutes or until golden. Remove and drain briefly in paper towels. Set aside.
4. Deep-fry the potatoes and carrots until golden (about 3 minutes). Drain and set aside.
5. Remove the oil from the wok and then add 1 Tbsp oil.
6. Stir fry the green onions until aromatic.
7. Add the chicken, wine and sauce. Cover, bring to boil and simmer for 5 minutes.
8. Add in the potatoes and carrots. Cook for a further 10 minutes.
9. The sauce should reduce to about 1/2 cup. Stir in the thickener and bring gently to boil. Dish up and serve.

Chicken Stock

1/2 to 1 kilo bony part of chicken
1 Tbsp rock salt
1-2 bay leaves
1 tsp pepper corn
1 stalk celery - chopped into 1 inch pieces
1 medium onion - quartered
1 carrot - peeled and sliced into 1 inch pieces (optional)
8 cups water

1. Combine all the above ingredients in a big pot. Bring to boil.
2. Skim off any scum that comes up to the surface.
3. Bring down heat to low and simmer for at least 1 hour.
4. Remove and discard rendered fat/oil floating on the stock soup by any of the following methods:
   
   
   1. Skim off with a spoon
   2. Chill the stock in the fridge and skim off the congealed oil on top
   3. Use a gravy/stock oil separator jugCrispy Fried Chicken with Sauce
      

Crispy Fried Chicken with Sauce
boiled chicken (from Chicken Stock)

*Sauce
2 1/2 Tbsp. Soy sauce
2 Tbsp. Vinegar
1 1/2 Tbsp. Sugar
1 tsp. Sesame oil
2 Tbsp green onion - chopped (optional)
1 Tbsp. ginger - chopped (optional)

Deep fry chicken until crisp (about 4-5 minutes). Put in a serving plate.

Mix the ingredients for the sauce and pour over the fried chicken.

Chicken Wings with Oyster Sauce

12 chicken wings (about 1 kilo)
1-1/2 Tbsp. soy sauce
oil for frying
1 green onion, cut into 6 pieces
6 slices ginger root

*Sauce:
2 Tbsp. oyster sauce
1/4 tsp. salt
1 tsp. sugar
dash of black pepper
1 cup water

*Thickener:
1/2 Tbsp. cornstarch
1 Tbsp. water

1 bunch broccoli

1. Cut the wings in the joints, discard the tip or use for chicken stock. Clean the wings and pat them dry.
2. Add soy sauce and mix them together. Set aside for 20 minutes.
3. Cut and separate the broccoli florettes. Wash well and steam for 3-4 minutes or until just about cooked. Line the sides of a serving plate with the cooked broccoli. Set aside.
4. Heat wok then add oil. Deep fry wings until golden brown (about 5 minutes); remove.
5. Remove oil from the wok. Reheat the wok and add 2 Tbsp. oil. Stir-fry the onions and ginger root until fragrant.
5. Add wings and sauce; bring to boil; cover and simmer for about 5 minutes, or until liquid is reduced to 1/2 cup.
6. Add thickener; stir. Dish up on the serving plate with broccoli. Serve.

Note: For the vegetables, you may use any steamed/cooked green vegetable such as pechay (pak choi), nappa cabbage (Chinese cabbage), regular cabbage, choi sum (Chinese broccoli), etc.
Chinese Fried Chicken

Chinese Fried Chicken

1 kg chicken - cut up into serving sizes
1 Tbsp cooking wine
1 tsp sea salt
1 tsp sugar
4 tsp soy sauce
4 green onions - cut into 1-inch pieces
4 slices ginger root
2 small egg yolks
4 Tbsp cornstarch
oil for frying

1. Mix the cooking wine, salt, sugar, soy sauce, green onions, and ginger in a bowl. Add in the chicken, mix well and marinate for at least 1 hour.
2. Before frying, you may remove the ginger and green onions if preferred. Add the egg yolks and mix. Add the cornstarch, mix well.
3. Deep fry in oil (medium heat) for about 6-7 minutes or until cooked and the outside is crispy. Serve.

Hoisin Chicken

1 kg chicken - cut into serving pieces
cornflour
oil for deep frying
2 Tbsp oil
1 inch piece of ginger - peeled and grated
1 medium onion
250gm broccoli - washed and cut into small flowerets
1 red bell pepper - deseeded and cut into 1/2-inch cubes
1 x 425 gm can straw mushrooms
1 1/2 Tbsp soy sauce
2 1/2 Tbsp hoisin sauce
2 1/2 Tbsp cooking wine
2 1/2 Tbsp vinegar
1 cup water
2 chicken stock cubes
1/2 tsp sesame oil
1 Tbsp cornflour
2 Tbsp water extra
salt

1. Dissolve 1 Tbsp cornflour in the 2 Tbsp water.
2. Dissolve stock cubes in the water (I use hot water then let it cool down). Add in all ingredients for the sauce - soy sauce, hoisin sauce, wine, vinegar, sesame oil.
3. Dredge chicken in cornflour. Deep fry until golden brown, drain.
4. In a wok, heat 2 Tbsp oil with ginger gently. Once hot and sizzling, add onion; saute for 1-2 minutes.
5. Tip in broccoli, pepper and mushrooms; cook for 2 minutes.
6. Add sauce and cover and simmer until broccoli is cooked through.
7. Mix in the cornflour-water mixture and boil until thick.
8. Add the fried chicken and cook for 2 minutes more. Taste and correct seasonings. Serve.

WASABI AND PANKO-CRUSTED PORK WITH GINGERED SOY SAUCE

Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish Tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don’t have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World) — (I used fresh grated ginger)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Yield: 4 servings

THAI CHICKEN SAUTE
(Adapted from Cooking Light, March 2007)

Use less hot sauce for milder flavor.

1 (3 1/2-ounce) bag boil-in-bag rice — (I used Jasmine rice)
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic — (I used fresh minced garlic)
1 teaspoon bottled ground fresh ginger (such as Spice World) — (I used fresh ginger)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce) — (I used Huy Fong brand)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge).

Lugaw with Chicken

500 gm chicken - cut into bite-sized pieces
1 cup rice
1 Tbsp glutinous rice [optional]
2 Tbsp fish sauce (patis)
8 cloves garlic - minced
1 medium onion - chopped
1 square inch of ginger root - julienned
6 cups water
2 Tbsp oil
2 stalks green onion
chopped vegetables [optional]
pinch of kasubha (saffron) [optional]

1. Saute garlic in oil until brown. Do it in low heat so as not burn it. Remove garlic from the oil and set aside. (or you can set aside only half of it)
2. Fry onion in the same oil in medium heat until translucent. Add ginger and cook for another 3 minutes.
3. Add chicken and patis, mix a little and then cover and simmer for 5 minutes turning the chicken once in a while.
4. Add all the rice and mix with the chicken and patis mixture. Let the rice absorb the patis for about 3 minutes.
5. Put in the water and bring to boil. Once it boils, turn down heat to simmer for about 30 minutes or until both chicken and rice are cooked. Stir occassionally making sure the rice does not stick at the bottom of the pot.
6. [Optional] At this point you can add chopped vegetables of your choice to the pot and cook until they are done. Favourites are broccoli, carrots, peas, etc.
7. Ladle into bowls; sprinkle chopped green onion, kasubha, and reserved garlic on top. Serve with lemon or calamansi juice and more patis.





Southern Fried Chicken

1 - 1.5 kg chicken - cut into serving pieces
250 - 500 ml (1-2 cups) buttermilk*
120 gm (1 cup) plain flour
1 tsp fine salt
1/2 tsp freshly ground pepper
1/8 tsp cayenne pepper
Lard or vegetable oil for frying
4 smoked streaky bacon - chopped thinly
375 ml (1 1/2 cups) chicken stock
125 ml (1/2 cup) double cream (heavy cream)
1-2 Tbsp lemon juice

1. Marinate the chicken pieces in the buttermilk for at least 2 hours or better if overnight. Let it come to room temperature before cooking.
2. Mix flour, salt, pepper, and cayenne pepper in a plastic bag. Take the chicken, one at a time, from the buttermilk and put in the plastic bag with flour mixture. Twist the end of the bag to close and shake well to coat the chicken evenly. Repeat with all the chicken pieces. Set aside 2 Tbsp of the used seasoned flour.
3. Heat 1/2-inch layer of lard or vegetable oil in a cast iron skillet/frying pan. Add in the bacon. Fry until crispy. Remove bacon and drain on paper towels; set aside.
4. Add the flour-coated chicken in the hot fat putting the serving or presentation side down first. Do not crowd the chicken in the pan. Cover and cook in medium heat for 15 minutes.
5. Remove cover and turn chicken with tongs. Do not use fork because it will pierce the meat and thereby lose its juiciness. Fry uncovered for a further 10-15 minutes. Take out the chicken from the pan and drain in a brown paper bag or on paper towels just make sure not to let them linger on the towels too long or it will go soggy.
6. Drain all but 2 Tbsp of the oil from the frying pan leaving behind all the brown bits at the bottom. Add in the reserved 2 Tbsp seasoned flour. Cook until lightly browned. Add the stock, cream, and lemon juice and bring to boil while whisking constantly until sauce is smooth and thick. Taste and add more seasonings it necessary.
7. You may add the crisp fried bacon to the gravy or sprinkle them over as a garnish if you wish. Serve with some mashed potatoes.

*Note: If you don't have any buttermilk, you can substitute with the following: for every cup of buttermilk, put in scant 1 cup of milk in a non-metal container then add 1 Tbsp vinegar or lemon juice to make 1 cup; do not stir, let stand and curdle for about 5-10 minutes.
Mashed Potatoes

1 kg potatoes
60 gm butter
4 Tbsp milk
2 Tbsp single cream
sea salt and pepper to taste

Peel and quarter potatoes. Steam for 20-25 minutes or until cooked through.

Tip the cooked potatoes in a bowl. Add in butter, milk, cream, sea salt (about 1-2 tsp) and pepper.



Beat with an electric mixer with low speed at first to break up the potatoes. Then turning the speed higher to mix it to a creamy, fluffy mash.

Taste and adjust seasonings to your preference.

Spicy Chicken with Water Chestnuts

500gm chicken meat
1/3 cup oil for frying
1 cup apulid (water chestnuts) - roughly chopped

*Marinade:
2 tsp cooking wine
1 1/2 Tbsp cornstarch
1 1/2 Tbsp soy sauce

*Spicy mixture:
1 1/2 Tbsp chopped green onion
1 1/2 Tbsp chopped ginger root
1 1/2 Tbsp chopped garlic clove
2 tsp hot chilli paste

*Mix sauce:
2 tsp cooking wine
1 1/2 Tbsp. soy sauce
2 Tbsp water
1 Tbsp sugar
1 1/2 tsp cornstarch
1 1/2 tsp white vinegar
dash of sesame oil
dash of Szechuan peppercorn powder (optional)

1. Cut the chicken meat into 1-inch cubes. Add marinade and mix; marinate for 20 minutes. Before stir-frying, add 1 Tbsp. oil and mix so that the meat will separate easily during frying.
2. Heat wok then add oil. Stir fry the chicken until cooked; remove and drain.
3. Remove the oil from wok. Reheat the wok then add 2 Tbsp. oil. Add spicy mixture; stir-fry until fragrant.
4. Add water chestnuts and stir-fry to mix.
5. Add chicken meat and mix sauce. Turn heat to high; quickly stir-fry to mix. Remove and serve.

Spicy Fish Fillet

2/3 lb. (300 gm) fish fillet
2 Tbsp. oil

*Marinade:
1/2 Tbsp. cooking wine
1/3 tsp. salt

*Light batter:
1 egg
4 Tbsp. cornstarch, flour
3 Tbsp. water

*Mixture 1:
1 1/2 Tbsp. green onions, chopped
1 Tbsp. ginger root, chopped
1/2 Tbsp. garlic clove, chopped

*Mixture 2:
1 Tbsp. cooking wine
3 Tbsp. ketchup
1 tsp. hot chilli paste

*Mixture 3:
3/4 cup water
1 Tbsp. sugar
1/2 Tbsp. cornstarch
3/4 tsp. salt

1. If the fish meat thick, slice it lengthwise. Cut the fish meat into small steaks or fillets (about 1 1/2 inches x 1 inch). Add marinade, and set aside for 20 minutes. Mix light batter mixture.
2. Heat the wok then add oil. Dredge the fish in the batter mix. Deep-fry (or pan fry) the fish over medium heat for 3 minutes or until the fish is thoroughly cooked and the outside is crispy. Remove to a serving platter. Remove the oil from the wok.
3. Reheat the wok then add 2 tbsp. oil. Stir-fry mixture 1 until fragrant; add mixture 2 and stir-fry. Add mixture 3, bring to a boil then pour over the fish. Serve.
Spicy Stir-fried Prawns


The current IMBB theme is quite easy - anything fried. Host Linda of At Our Table chose it of course. And because of the sooo many possibilities and choices, I couldn't quite make up my mind on what to offer. It's just like arriving early at a shopping car park and finding yourself with 200+ empty car spaces to choose from - it's a nightmare! Do I choose near the stairs? Or the one where I can backout easily? Or is it the one near the pay machine? Arggghh! (Why am I talking about car parks here?)

Anyway, the dietary needs of an impending dinner time solved it for me. I need something quick and easy to prepare - stir fry to the rescue! It's been awhile since I've cooked this so I totally forgot what to avoid and watch out for. And as we were eating it I remembered what it was - when using smaller prawns, shell it completely otherwise a lot of the delish spicy sauce is wasted on it which you're going to discard anyway. If you're using jumbo prawns it's okay to have the shell on. The 'spicy' name is a bit misleading. It's not spicy hot, just lots of garlics, green onions and ginger. Bean sauce added gives it a little heat and the ketchup lends the sweet-sour tang. Enjoy!


Spicy Stir-fried Prawns

500 gm big prawns - beheaded, deveined, shell on*
1 Tbsp cornstarch
oil for deep frying
1 1/2 Tbsp oil
1/2 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
2 Tbsp finely chopped green onion
1 tsp hot bean sauce/paste
1 Tbsp cooking or rice wine
1/4 cup ketchup
1/2 tsp sea salt
2 tsp sugar
1/2 Tbsp cornstarch
1 cup water

1. Mix together hot bean paste, rice wine, and ketchup in a small bowl; set aside.
2. Dissolve the sea salt, sugar, and 1/2 Tbsp cornstarch in the water in a separate bowl. Set aside.
3. Drain as much water as you can from the prawns (pat dry with paper towels if possible). Mix in the 1 Tbsp cornstarch.
4. Heat enough oil for deep frying in a saucepan. When hot, drop prawns in batches and deep fry for 2 minute or until cooked*. Drain in paper towels. Set aside.
5. Heat wok, add in 1 1/2 Tbsp oil and wait until it is smoking hot.
6. Stir fry the green onions, garlic, and ginger in the wok until aromatic.
7. Add in the ketchup mixture. Stir fry for a few seconds.
8. Add the water mixture. Bring to boil.
9. Tip in the prawns and stir to mix. Dish up and serve.

Note: If the prawns are small, shell completely and also reduce the deep frying time to about 1 minute only.
Sweet and Sour Fish

Now where could the fish be in that picture? You see it? I almost didn't. :lol: It's like a case of 'Where is Wally?'. I had to wade through loads of carrots, bell peppers, and onions to get to the fish. Whichever way it looked, it was good. Though I've heard a chef friend calling this fish (or chicken or pork) marmalade. Whoa! I'm hurt! ;) I still think it is great as long as it's not sickly sweet. This is also called Escabecheng Isda in the Phils.

I spied a couple of fresh looking breams at the Chinese grocery the other day. There and then I decided to make this. Almost any type of white-fleshed fish can be used here: lapu-lapu (grouper), tilapia, pomfret, red snapper, etc. The vegs are really optional, you can have this without the accompanying palaver. The weather was warm enough for me to fry the fish outside in the back garden. I wouldn't dare do it again in the kitchen or else the whole house will stink even with the extractor on. Or maybe I need a more powerful extractor?


Sweet and Sour Fish

1 kg white fleshed fish - gutted and cleaned
1/2 Tbsp minced garlic
1 medium onion - sliced
3 pieces dried shiitake mushrooms [optional]
1/2 cup julienned carrots
1/2 cup julienned red or green bell pepper
1/2 cup ketchup
1/2 cup vinegar
1/2 cup sugar
1/2 cup water
2 tsp cornflour
1 tsp salt
oil for frying
extra salt for the fish

1. Make 2 or 3 even spaced slits on the flesh of both sides of the fish. Sprinkle salt all over and set aside for 15 minutes.
2. If using dried mushrooms, soak these in warm water for about 20 minutes. Drain and squeeze water by hand from the mushrooms. Cut off stems and discard. Shred or slice the mushrooms thinly. Set aside.
3. Combine ketchup, vinegar, sugar, water, 1 tsp salt, and cornflour in a bowl, set aside.
4. Heat wok or pan with about 1/2 inch of oil. Pan fry fish in medium heat on both sides until thoroughly cooked and a little crispy. The time for this will vary on how big or thick your fish is. Generally it's about 6-7 minutes each side. Remove and drain on paper towels. Arrange on a serving plate and set aside.
5. While your fish is frying, saute the garlic and onion in a separate wok or saucepan until onion is translucent and soft.
6. Add in carrots, bell pepper, and mushrooms (if using). Stir and cook for about 3 minutes.
7. Stir in the vinegar mixture and bring to boil. Cook for another minute. Remove from heat and pour on top of the fried fish. Serve warm.

*Variations: Add pineapple chunks or sprinkle some shredded green onions on top.
Sweet and Sour Prawns


Sweet and Sour Prawns

500 gm shelled and deveined shrimps or prawns
1 egg white - lightly beaten
1 1/2 Tbsp cooking wine
1/2 tsp sea salt
1 1/2 Tbsp cornstarch
1 Tbsp oil (optional)

*Sauce:
1 tsp minced garlic
1 medium onion - chopped into bite-size pieces
1 bell pepper (red or green) - roughly diced
1 x 227 gm can of pineapple chunks - drained of juice
6 Tbsp sugar
6 Tbsp water
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup pineapple juice
1 tsp sea salt

*Thickener:
2 Tbsp cornstarch
3 Tbsp water

1. Dissolve 1/2 tsp salt in the cooking wine. Mix well with the prawns in a bowl. Marinate for about 20-30 minutes.
2. Add in the egg white, mix well, then cornstarch, mix well again. If the mixture is really thick like a batter, mix in the 1 Tbsp oil to separate the prawns.
3. Drop each piece of prawn in hot oil and deep dry for about 2 minutes. Drain briefly on paper towels. Set aside.
4. In a separate bowl, combine the ketchup, pineapple juice, sugar, vinegar, and salt. Stir well to dissolve the sugar and 1 tsp salt. Set aside.
5. In another container, mix the thickener by dissolving the cornstarch in the water.
6. Heat 2 Tbsp cooking oil in a wok. Saute the onion and garlic for about 2 minutes. Make sure not to burn the garlic.
7. Stir in the bell pepper and cook for about 1 minute.
8. Add in the pineapple chunks, cook for 30 seconds.
9. Tip in the ketchup mixture and bring to boil.
10. Add in the thickener and bring to boil again.
11. Stir in the deep-fried prawns, toss lightly, dish up and serve.

Pork Jamonado

1 kilo whole pork shoulder - rolled and tied into a log
2 1/2 Tbsp sea salt
6 Tbsp sugar
4 cups pineapple juice
2 bay leaves
3 Tbsp cooking wine
1/2 Tbsp peppercorn
2 Tbsp butter
1 Tbsp hoisin sauce (optional)
brown sugar
1 Tbsp cornstarch dissolved in 1 Tbsp water (optional)

1. Combine all ingredients in a pot except the brown sugar.
2. Cook pork until tender (about 1 1/2 hours) by simmering gently in low heat. Stir from time to time to prevent it getting scorched.
3. Once tender, remove pork from pot, set aside.
4. Reduce sauce until thick; taste and adjust seasonings; add brown sugar if needed.
5. (Optional) Add cornstarch mixture and cook until thick.
6. Removing strings from the pork and slice crosswise. Serve warm with the sauce.

picadillo

When my mother wanted to 'extend' the whatever meat we had for a meal, she would buy a little minced/ground pork and cook this dish. Making sure that there are a lot of potatoes, peas and carrots in it. This is the version of picadillo that I know from childhood. The standard picadillo in the Philippines is usually made of beef. I think my mother used pork because first, she doesn't eat beef; second, pork is cheaper than beef and cooking and stretching this dish is all about economics.

Now that I closely looked at it I realised it is a variation of the Afritada recipe of hers. It's just that all the vegetables are cubed. Nevertheless, me and my family do enjoy this especially if fresh tomatoes are used.


Picadillo

500 gm minced pork
2 Tbsp. oil
2-3 cloves garlic - minced or mashed
1 large onion - chopped finely (about 2/3 cups)
3 large tomatoes - chopped finely (about 1 1/3 cups)
1/2 tsp rock/flaked salt
2 Tbsp soy sauce
2 Tbsp double concentrate tomato puree (tomato paste)
1 1/2 cup water
1 red bell pepper - deseeded and cubed
2 medium sized potatoes - cubed
1/2 cup frozen peas
1 carrot - cubed (about 1 cup)

1. Heat oil in a pan. Saute garlic and onion for about 2 minutes or until onion becomes translucent.
2. Add tomatoes and salt and saute for a further 2 minutes or until the tomatoes are half cooked.
3. Add soy sauce, mix a little then add the minced pork.
4. Cover and simmer for about 5 minutes mixing it every once in a while.
5. Add water and tomato puree. Bring to a boil.
6. Add bell pepper and bring heat down to a simmer.
7. Simmer for about 30 minutes or until meat is done/tender.
8. Add potatoes and carrots and simmer for 3 minutes.
9. Add peas and simmer for another 3 minutes or until all the vegetables are cooked. Serve.

Chicken and Chinese Sausage Rice Pot

500 gm chicken - cut into cite sized pieces
2 cups rice
4 Chinese dry black mushrooms
4 links Chinese sausages - cut into 1/2-inch diagonal pieces
1 medium onion - sliced
2 green onions - cut into 1-inch pieces
1 Tbsp minced green onions
1 Tbsp oil

*Marinade:
1 Tbsp light soy sauce
1/2 Tbsp cooking wine
1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp minced garlic
1/2 tsp minced ginger

*Sauce:
2 Tbsp light soy sauce
1 Tbsp rice wine (or cooking wine)
1/2 tsp sugar
drops of sesame oil

1. Mix all ingredients for the marinade in a bowl. Add chicken, mix well. Set aside and marinate for at least 30 minutes.
2. Soak mushrooms in hot water for 10 minutes. Remove then squeeze out excess water. Cut out and discard stems and slice caps into four sections.
3. Put rice in a clay pot (or any medium sized pot preferably a thick one that will hold heat well) and rinse several times to remove excess starch and avoid cooked rice from being malata (gummy). Level off the rice and add enough water to reach up to the first joint of your middle finger. This is about 2cm (3/4 inch) from the rice to the water level.
4. Cover and cook on high until it boils. When it reaches boiling point reduce heat to low.
5. While the rice is not yet boiling, heat oil in a wok and stir fry the onion, green onion, chicken, sausage, and mushrooms for 3 minutes.
6. Once you see that the rice is levelling off and the water is just beginning to dry out, add the stir fried meats on top of the rice. Cover and DO NOT lift the lid for about 25 minutes.
7. Meanwhile, mix all ingredients for the sauce in a small saucepan and heat to near boiling.
8. When the 25 minutes is over, serve the rice pot right away. Pour the heated sauce on top and sprinkle the minced green onion.

Pork Barbecue

1 kilo pork meat - sliced thinly into about 1.5 square inch pieces
1/2 cup toyo
1/3 cup lemon juice
1/4 cup ketchup
1/4 cup honey
salt and pepper (to taste)
3/4 cup 7-Up
1/2 Tbsp garlic - pounded

1. Mix soy sauce and lemon juice, taste. If need be, add more lemon juice or soy sauce according to your taste.
2. Add all the other ingredients except the pork. Taste again and adjust seasonings if desired.
3. Marinate pork in this mixture overnight.
4. Soak bamboo sticks in water for about 30 minutes.
5. Skewer pork meat close together in the bamboo sticks.
6. Bring to boil the remainder of the marinade in a saucepan. Set aside as a basting sauce.
7. Grill pork barbecues over hot coals while basting with the reserved sauce.

Sticky BBQ Wings

1 kg chicken wings
2 Tbsp soy sauce
4 tsp Worcestershire sauce
5 Tbsp ketchup
2 tsp Dijon mustard
1 tsp Tabasco sauce or to taste (optional)
2 tsp paprika
2 Tbsp honey
1 tsp minced garlic
cooking oil

1. Combine together all the ingredients in a bowl (except the chicken and oil). Marinate chicken for at least 2 hours or overnight.
2. Preheat oven to 200C/400F.
3. Remove the chicken wings from the marinade. Arrange on a baking tray. Brush lightly with oil.
4. Bake for about 35-40 minutes or until the meat is no longer pink in the bone and turning the wings from time to time.
5. You may also cook this in a barbecue in which case it has to be grilled for 6-8 minutes on one side. Then turn and cook for another 10-12 minutes. Before removing check first if the meat is thoroughly cooked.
6. Serve warm.

Stir-fried Beansprouts with Chicken

250 gm boneless chicken meat - shredded or jullienned
250 gm bean sprouts
1/4 cup oil

*Marinade:
1/4 tsp salt
1/2 Tbsp cooking wine
1/2 egg white - slightly beaten
3/4 Tbsp cornstarch

*Sauce:
1 tsp cooking wine
1 tsp cornstarch
3/4 tsp salt
3/4 tsp sugar
1 1/2 Tbsp water
black pepper
dash of sesame oil

1. In a bowl, mix the marinade: stir the salt in the cooking wine until dissolved.
2. Add in the chicken, mix well. Mix in the egg white, mix well. Then add the cornstarch, mix well again. Set aside for about 20-30 minutes.
3. Mix all the ingredients for the sauce in another bowl. Set aside.
   Heat the wok and pour in the oil.
4. Mix additional 1 Tbsp oil into the marinated chicken to make them separate easily during cooking.
5. Once the oil in the wok is smoking, tip in the chicken and stir fry for about 3-4 minutes or until cooked. Remove from the wok and drain on paper towels.
6. Remove the oil from the wok but retain about 2 Tbsp in it. Reheat wok.
7. Stir fry the bean sprouts for a few minutes until slightly wilted.
8. Add in the chicken and stir fry for 30 seconds.
9. Turn up heat to high and mix in the sauce. Stir for a few seconds or until the sauce has thickened. Dish up and serve.

Almondigas
(Meatballs with Soup)

500g minced pork
1 egg - beaten
2 Tbsp chopped green onions
1 Tbsp soy sauce (or 1 tsp. salt)
1 Tbsp patis (fish sauce)
freshly ground pepper
3 Tbsp flour
1 Tbsp oil
4 cloves garlic - minced or mashed
1 small onion - sliced
6 cups meat stock (or water)
2 bunches of miswa (very thin flour noodles)

1. Mix beaten eggs, pepper and soy sauce. Add pork and chopped onions. To bind, add flour and mix well.
2. Form the pork mixture into 1-inch balls and set aside.
3. In a pot, heat oil and saute garlic and onion. Cook until onion is translucent.
4. Add in patis. Pour in the stock and bring to boil.
5. Add meatballs to the soup. Bring to boil again.
6. Lower heat and simmer for about 30 minutes.
7. Add miswa and cook for about 2 minutes. Serve with lemon and soy sauce or patis (fish sauce).

Chinese Roast Ribs

1 sheet pork ribs (about 700gm/1.5 lbs)

*Marinade:
2 garlic cloves - minced
1/2 tsp sea salt
2 Tbsp caster sugar
1 Tbsp hoisin sauce
1 Tbsp yellow bean sauce
2 Tbsp soy sauce
1 Tbsp rice wine or dry sherry

1. Mix together all ingredients for the marinade.
2. Put ribs in a roasting pan and pour over the marinade to cover evenly. Cover pan with foil and refrigerate for at least an hour (better yet overnight), basting occasionally with the marinade.
3. Preheat oven to 200C/400F/Gas Mark 6.
4. Bake ribs with the marinade (in pan still covered with foil) for at least 1 hour or until fork tender, turning over once midway during cooking.
5. After this, remove foil and the cooking of the ribs can be finished outdoors in a barbecue or in the oven.
6. To finish cooking in the oven, lay ribs meat side down and baste with the pan juices. Return to oven and bake uncovered for 25 minutes.
7. Turn the ribs over and again baste well with pan juices and bake for a further 25 minutes or until fall-apart tender. Dish up and serve.

Fried Pork Chops

6 pork chops (about 500 gm)
2 Tbsp water
1 Tbsp soy sauce
1/2 Tbsp cooking wine
1/2 tsp salt
1 tsp sugar
1 tsp white vinegar
2 garlic cloves - minced
1 egg yolk
1 Tbsp cornstarch

1. Tenderise the pork chops with a meat mallet or the back of a big knife like a cleaver.
2. Except for the pork chops, combine all ingredients in a container.
3. Add in the pork chops and marinate for at least 1 hour.
4. Pan fry or deep fry the pork chops for 5 minutes or until they are golden brown and thoroughly cooked. Dish up and serve.