Nilasing na Hipon (Fried Shrimp Marinated in Wine)

Nilasing na Hipon

Nilasing na Hipon

Ingredients
  • 1 pound shrimp, head and shell on
  • ¾ cup all purpose flour
  • ¼ cup Shao Xing Cooking wine
  • ¼ teaspoon ground black pepper
  • 1½ teaspoons garlic salt
  • ¼ teaspoon ground cayenne red pepper
  • 3 tablespoons cornstarch
  • 1½ cups cooking oil
Instructions
  1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
  2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
  3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
  4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
  5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
  6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
  7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
  8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
  9. Arrange in a serving plate and serve with spicy vinegar.

Filipino Lumpia

Filipino Lumpia

Filipino Lumpia

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Instructions

  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Spaghetti and Meatballs

Spaghetti & Meatballs

Spaghetti & Meatballs

Ingredients
  • 1 lb spaghetti
  • 1 lb ground beef
  • 2 tablespoons olive oil
  • ½ cup bread crumbs
  • ½ cup parmesan cheese, grated
  • 1 onion, chopped
  • 1 cup beef broth or stock
  • 24 ounces crushed tomatoes
  • 3 tablespoons Chinese parsley, chopped
  • 6 fresh basil leaves
  • 2 teaspoons Worcestershire sauce1 egg, beaten
  • 5 cloves garlic, crushed and chopped
  • 1 piece raw egg
  • Salt and pepper to taste
Instructions
  1. Cook the spaghetti according to package instructions.
  2. In a large mixing bowl, combine ground beef, ¼ cup parmesan cheese, bread crumbs, Worcestershire sauce, 2 cloves garlic, egg, salt and pepper then mix thoroughly.
  3. Scoop about 2 tablespoons of the mixture and mold until a spherical shape is formed. Continue this step until the mixture is consumed.
  4. Arrange the molded mixture in a greased baking tray then preheat oven to 400 degrees Fahrenheit and bake for 15 minutes.
  5. Heat a cooking pot then pour-in olive oil.
  6. When the oil is hot enough, sauté the garlic and onions.
  7. Pour-in the crushed tomatoes and bring to a boil.
  8. Add the beef stock, parsley, and basil then simmer for 15 minutes.
  9. Put-in the ¼ cup parmesan cheese and baked meatballs them simmer for 5 minutes
  10. Place on top of the cooked spaghetti then serve. Share and enjoy!

 

Buttermilk Fried Chicken

ovenfried-buttermilk-chicken-recipe

Buttermilk Fried Chicken

Ingredients
  • 2 lbs chicken, cut into serving pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup extra virgin olive oil
Instructions
  1. Combine chicken and buttermilk in a large mixing bowl then mix well.
  2. Place the mixture inside the fridge and marinade overnight.
  3. Combine flour, salt, and ground black pepper then mix well.
  4. Dredge the marinated chicken in the flour mixture then set aside.
  5. Heat a frying pan and pour-in olive oil.
  6. When the oil is hot enough, pan fry the chicken for 3 to 5 minutes per side. Transfer the semi-fried chicken in a baking tray.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. Bake the semi-fried chicken for 30 minutes then reduce the heat to 350 degrees Fahrenheit and continue baking for 15 to 20 minutes.
  9. Turn off the oven and transfer the chicken to a serving plate.

Chicken Binakol

Chicken Binakol

Chicken Binakol

Ingredients:

  • 1 tablespoon canola oil
  • 3 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • thumb-sized ginger, chopped then squashed
  • 4 pcs chicken legs, cut into chunks
  • 3 pcs young coconut (juice & meat)
  • 200 grams fresh oyster mushrooms, sliced
  • peppercorns & salt to taste
  • 1 tablespoon fish sauce (patis)
  • a bunch of fresh spinach or malunggay leaves

Procedures:

  • Beat canola oil then saute garlic, onion and ginger.
  • Be careful not to burn ’em, or you will have a burnt flavor soup.
  • Toss in all the chicken pieces then pour a tablespoon of fish sauce.
  • Saute until the chicken meat releases its own juice without adding water. stir often.
  • Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
  • Scrape the young coconut meat and mix it with the chicken.
  • Drop about 7 to 10 pieces of peppercorns.
  • Simmer for another 10 minutes.
  • Put the sliced fresh oyster mushrooms into the simmering soup.
  • Let boil for another 3 minutes.
  • Add in the spinach leaves, and continue to simmer for another minute.
  • Season with salt to taste.

 

 

Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

 

 

Ingredients
  • 20 chicken wings (tips removed), rinsed and patted dry
  • 1½ cups rice or cider vinegar
  • 1 cup sugar
  • ¾ cup ketchup
  • 6 tablespoons Chinese plum sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
  • 3 tablespoons finely minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons chopped cilantro, for garnish
 
Instructions
  1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
  2. Preheat the oven to 350ºF.
  3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
  4. Place the chicken wings in a large bowl and toss well with 1½ cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

 

 

Asian BBQ Pork Baby Back Ribs

Asian BBQ Pork Baby Back Ribs

Asian BBQ Pork Baby Back Ribs

 

Ingredients
  • 1 (2½ to 3 lbs.) slab baby back ribs
  • 1 large red onion, chopped
  • 2 teaspoons minced garlic
  • ¾ cup Teriyaki sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon five spice powder
  • 1 cup chicken broth
Barbecue sauce ingredients:
  • ½ cup hoisin sauce
  • 2½ tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • ½ teaspoon sesame oil
  • ⅛ teaspoon five spice powder
  • 1 tablespoon sesame seeds
  • A pinch of ground black pepper
Instructions
  1. Clean the baby back ribs and remove the layer of white membrane at one side. Slice the slab into 3 to 4 pieces.
  2. Arrange the ribs in a resealable bag and then add the Teriyaki sauce. Remove the air in the bag, seal, and marinate for at least 1 hour.
  3. Arrange the marinated baby back ribs, onion, ginger, garlic, five spice powder, and chicken broth in a slow cooker. Set the cooker to high and slow cook for 3 hours.
  4. Make the asian barbecue sauce by combining the barbecue sauce ingredients. Set aside.
  5. Carefully remove the baby back ribs from the slow cooker. Gently rub-of the onion and other ingredients used in the slow cooker from the ribs. Arrange in a baking tray lined with aluminum foil.
  6. Pre-heat the oven to 350F. Brush the barbecue sauce all over the ribs. Leave some sauce for later use. Bake for 15 minutes.
  7. Remove from the oven and brush the remaining sauce. Serve!