Chicken Kung Pao Recipe

Chicken Kung Pao

Chicken Kung Pao

 

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion.

Yang Chow Fried Rice Recipe

Yang Chow Fried Rice

Yang Chow Fried Rice

Ingredients
  • 6 cups cooked white rice, refrigerated overnight
  • 1 cup barbecued pork, chopped
  • 1½ tablespoons soy sauce
  • 2 teaspoons salt
  • 8 to 10 pieces shrimps, shelled and deveined
  • ¾ cup green peas
  • ¼ cup green onion, chopped
  • 2 pieces raw eggs, beaten
  • 1 teaspoon sugar
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 3 tablespoons cooking oil
Instructions
  1. Heat cooking oil and sauté ginger and garlic.
  2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
  3. Pour-in the beaten egg mixture and cook.
  4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
  5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
  6. Add barbecued pork. Cook for 3 minutes.
  7. Add green peas and shrimp. Cook for another 3 minutes.
  8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
  9. Turn the heat off and then transfer to a serving plate.

Buko Pandan

Buko Panda

Buko Panda

Ingredients
  • 1½ cup young coconut strips (Buko)
  • 5 ounces condensed milk
  • 8 ounces Table cream or all-purpose cream
  • 3 ounces powdered gelatin
  • 1¼ cups water
  • 6 drops Buko Pandan flavoring
  • 2 scoops vanilla ice cream (optional)
  • ½ cup small tapioca pearls, cooked (optional)
Instructions
  1. Combine water and powdered gelatin then stir using a spoon.
  2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
  3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
  7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional).
  8. Serve for dessert. Share and enjoy!

Fudge Brownies Recipe

Fudge Brownies

Fudge Brownies

 

Ingredients

  • 3/4 cup unsweetened baking cocoa powder
  • 1 1/4 cup all-purpose flour
  • 2 cups granulated white sugar
  • 4 pieces raw eggs
  • 10 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped walnuts
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Cooking Procedure

  1. Combine the flour, cocoa powder, sugar, and salt. Mix well and then set aside.
  2. Using a different bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until all the ingredients are incorporated.
  3. Fold-in the dry ingredients and mix until everything is well distributed.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Arrange the mixture in a baking pan.
  6. Bake for 18 to 22 minutes, or until it passes the toothpick test
  7. Melt the chocolate chips in a saucepan and then pour-in the condensed milk and vanilla extract. Mix well.
  8. Remove the brownies from the oven and then spread the chocolate mixture over. Sprinkle the top with chopped walnuts. Let cool in room temperature and then refrigerate for a couple of hours.

Embutido Recipe

Embutido

Embutido

 

Ingredients
  • 2 lbs. ground pork
  • 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 hard boiled eggs, sliced
  • ½ cup sweet pickle relish
  • ½ cup tomato sauce
  • 2 raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1½ cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Instructions
  1. Place the ground pork in a large container
  2. Add the bread crumbs then break the raw eggs and add it in. Mix well
  3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let cook for 1 hour.
  9. Place inside the refrigerator until temperature turns cold

Bibingka

Bibingka

Bibingka

 

Ingredients

  • 1 cup rice flour
  • 1/8 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 3 tablespoons butter
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1/4 cup fresh milk
  • 1 piece salted duck egg, sliced
  • 1/2 cup grated cheese
  • 3 pieces raw eggs
  • Pre-cut banana leaf

Cooking Procedure

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine rice flour, baking powder, and salt then mix well. Set aside.
  3. Cream butter then gradually put-in sugar while whisking.
  4. Add the eggs then whisk until every ingredient is well incorporated.
  5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
  6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
  7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
  8. Pour the mixture on the pan.
  9. Bake for 15 minutes.
  10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
  11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
  12. Remove from the oven and let cool.
  13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.