Recipe#010

Chicken Chow Mein

INGREDIENTS:

·                     1 tablespoon cooking oil

·                     1 oz fresh noodle or one chunk of dried egg noodles

·                     6 garlic cloves

·                     2 chicken legs (you can also use chicken chests) remove the bones and   cut into cubes.

·                     1 cup carrots, peeled and shredded

·                     1 green chili pepper sliced

·                     1 small section of ginger sliced

·                     1 cup scallion chopped (optional)

·                     2 teaspoon light soy sauce

·                     ½ teaspoon salt

·                     ½ teaspoon ground black pepper

·                     1 teaspoon starch (corn starch or sweet potato starch )

·                     1 teaspoon cooking wine

·                     1 teaspoon sesame oil

INSTRUCTIONS:

1.           Cut chicken into cubs or shreds with similar sizes, and then mix it with salt, starch and cooking wine. Stir in one direction and put aside.

2.           Bring some clean water in a large pot to a boiling and then add noodles to cook around 3 to 4 minutes or around 80% cooked. Move the noodles out and mix with 1 teaspoon sesame oil. Put aside to cool down.

3.           Prepare a pan and heat up cooking oil. Then add chicken cubes in to stir-fry until the color of chicken changed. Then add carrots, green peppers, garlic and ginger in to continue cook for around 1 minute until we can smell the taste. Add noodles in and stir-fry thoroughly.

4.           Add salt, light soy sauce and chopped scallions in. Stir until all the ingredients are totally integrated. Then serve hot.

Recipe#009

Chicken or Ham Macaroni Salad Recipe

Ingredients

§  16 ounces elbow macaroni, cooked

§  1 lb boneless chicken breast, boiled and cubed

§  1 ½ cup pineapple chunks

§  1 cup Spanish onion

§  1 cup raisins

§  3 hard boiled eggs, chopped

§  2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)

§  1 ½ cup Cheddar cheese, cubed

§  2 teaspoon salt

§  1 teaspoon pepper

Cooking Procedure

1.    Cook the macaroni as directed in the package

2.    Place the macaroni in a large container

3.    Add the mayonnaise (and /or miracle whip) and mix well

4.    Put-in the minced onions and mix well

5.    Place the cheddar cheese in and mix again

6.    Now, add the chicken and distribute evenly

7.    Put-in the pineapple chunks, boiled eggs, and raisins and mix well

8.    Add salt and pepper to taste

9.    Chill inside the refrigerator for about an hour

10.  Serve chilled. Share and enjoy!

Recipe#008

Chicken Carbonara Recipe

Ingredients

§  1 lb. spaghetti noodles, cooked according to package instructions

§  1/4 lb. pancetta, chopped

§  1/2 lb. shredded baked chicken breast

§  1 1/2 cups heavy whipping cream

§  1 cup grated Parmesan cheese

§  6 egg yolks

§  1/4 cup chopped fresh basil leaves

§  3 tablespoons chopped fresh parsley

§  2 tablespoons Extra Virgin Olive Oil

§  3 cloves garlic, minced

§  Salt and pepper to taste

§  2 teaspoons grated lemon peel

Cooking Procedure

1.    Cook the spaghetti noodles according to package instructions. Set aside.

2.    In a large bowl, combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley. Whisk and set aside.

3.    Heat the oil in a wide cooking pot or casserole.

4.    Add-in the pancetta. Cook for 5 minutes.

5.    Put-in the garlic and cook until it turns light brown.

6.    Add-in the shredded baked chicken. Stir. Cook for 1 minute.

7.    Put-in the cooked spaghetti noodles. Toss.

8.    Adjust the heat to low and add the heavy cream and egg mixture. Toss until all the ingredients are well distributed.

9.    Season with salt and pepper

10.  Transfer to a serving plate. Garnish with some grated lemon peel on top.

Recipe#007

Sweet and Sour Sauce Recipe

Ingredients

§  4 tablespoons brown sugar

§  2 1/2 tablespoons tomato ketchup

§  1/3 cup rice vinegar or white vinegar

§  1/2 teaspoon soy sauce

§  2 teaspoon cornstarch, dissolved in 5 teaspoons of water

Cooking Procedure

1.    Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.

2.    
Mix the combined ingredients using a balloon whisk or fork.

3.    
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.

4.    
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.

5.    
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Recipe#006

Try naman natin mga bes ang dippings.. kasi tau minsan mahilig din sa mga sawsawan...

SINAMAK

Ingredients:

2 to 3 cups vinegar (use white, cane, or coconut vinegar)

1 cup bird’s eye or Thai chilies (dried or fresh will do)

3 tablespoons ginger, sliced

1 head garlic

3 teaspoons whole peppercorns

1 medium size white onion

Procedure:

1. Combine whole peppercorn, ginger, garlic, onion, and chili in a clean container (usually an empty bottle of liquor). Shake well to distribute the ingredients.

2. Fill the bottle with the vinegar of your choice then tightly cover the bottle.

3. Shake the bottle lightly and store in a safe place for at least 3 days. The longer the storage time, the spicier the vinegar will become.

4. Serve as condiment for fried and grilled foods

Recipe#005

Lumpiang Ubod Recipe

Wrappers

 3 eggs, beaten

·         2 tablespoons oil

·         1 cup (125 g) cornstarch

·         1/2 teaspoon salt

·         11/2 cups (375 ml) water

Filling

·         3 tablespoons oil

·         2 cloves garlic, minced

·         1/2 medium onion, diced

·         2 cups heart of palm (about 10 oz/300 g), cut into thin slices, or 2 cups (10 oz/300 g) boiled bamboo shoots, cut into matchsticks

·         8 oz (250 g) fresh shrimp, shelled, deveined and minced

·         8 oz (250 g) boiled pork, cut into thin slices

·         1 cup (4 oz/125 g) very thinly sliced green beans

·         3/4 teaspoon salt

·         1/2 teaspoon freshly ground black pepper

·         15 lettuce leaves, washed

Sauce

·         1/4 cup (50 g) brown sugar

·         1 cup (250 ml) Chicken Stock (page 28) or 

·         1/2 teaspoon chicken stock granules mixed with 1 cup (250 ml) hot water

·         11/2 tablespoons soy sauce

·         3/4 teaspoon salt

·         1/4 teaspoon freshly ground black pepper

·         1 tablespoon cornstarch

·         1/2 cup (3 oz/90 g) crushed peanuts, to garnish

Instructions:

1 To make the Wrappers, whisk the eggs into the oil. Then add the cornstarch and salt, and whisk until well dissolved. Add the water to form a smooth batter.

2 Ladle about 3 tablespoons of the batter onto a heated skillet and tilt the skillet so the batter forms a thin, even layer. Cook for 1 minute, then flip the Wrapper over and cook on the other side for another minute. Set the Wrapper aside. Repeat to make 14 more Wrappers or until the batter is used up.
 
3 To make the Filling, heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the heart of palm or bamboo shoots and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and cook until the shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt and pepper and mix well. Remove from the heat and set aside.

4 Combine all the Sauce ingredients, except the peanuts, in a deep saucepan or wok over high heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside to cool.
 
5 Lay a Wrapper on a flat surface. Place a lettuce leaf on the Wrapper, so that part of the leaf extends beyond the edge of the Wrapper. Place 3 tablespoons of the Filling at the edge of the Wrapper, then fold one end in and roll it up.

6 Drizzle the Sauce over the spring rolls and sprinkle with the peanuts.

Makes 15 rolls 

Preparation time: 30 mins 
Cooking time: 35 mins