How to cook Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

Ingredients
  • 2 lbs. chicken wings, separated at joints
  • 5 tablespoons cornstarch
  • 1¼ tablespoons sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup honey
  • 1 teaspoon sesame oil
  • ¼ cup water
  • ½ cup spicy banana ketchup
  • 1 teaspoon minced garlic
  • 1 thumb ginger, minced
  • 2 tablespoons sherry cooking wine or mirin
  • 1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
  • ¼ cup chopped scallions
  • 2 tablespoons toasted sesame seeds
  • 2 cups canola oil
Instructions
  1. Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
  2. Heat the cooking oil in a deep cooking pot.
  3. Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
  4. Meanwhile, make the glaze by heating a wok or wide pan.
  5. Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
  6. Add the soy sauce and cornstarch mixture. Stir.
  7. Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
  8. Sprinkle toasted sesame seeds and chopped scallions.
  9. Transfer to a serving plate.

How to cook Beef Kebabs

Beef Kebabs

Beef Kebabs

Ingredients

  • 1 lb. beef tenderloin, cubed
  • 1/4 cup light soy sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon granulated white sugar
  • 2 teaspoons rice wine vinegar
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • A few dashes of salt and ground black pepper

Cooking Procedure

  1. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
  2. Add the cubed beef tenderloin on the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
  3. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
  4. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender in the inside. Add more time if you want your beef well done, but it will be less tender.
  5. Transfer to a serving plate. Serve with Saffron rice.

 

How to cook Callos

Callos or ox tripe stew is a Filipino-Spanish dish made from ox tripe and veal shanks (ox feet). The tripe and shanks are boiled and simmered until the texture becomes extra tender; this makes eating this dish pleasurable. Different vegetables can also be added but the commonly used are carrots, chick peas (garbanzos), and bell pepper.

Callos

Callos

Ingredients:

1 1/2 lb ox feet (veal shanks), cleaned
2 lbs ox tripe, cleaned
15 ounces chick peas (garbanzo beans)
8 ounces tomato sauce
2 pieces chorizo de bilbao, sliced
1/4 lb bacon, sliced crosswise in 1 inch length
1 large bell pepper, cut into thick strips
1 large onions, sliced
1/4 cup Extra Virgin Olive Oil (EVOO)
1 teaspoon salt
1/2 teaspoon Ground black pepper
1 medium sized carrot, cubed
1 teaspoon whole peppercorn
4 cups water

Cooking Procedure:

1. Pour water in a casserole or cooking pot and bring to a boil.

2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender (you may use a slow cooker or pressure cooker for this step).

3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.

4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.

5. Heat a large wok or pan then pour-in the olive oil.

6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.

7. Pour-in the tomato sauce then let boil.

8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.

9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.

10. Put-in the chick peas and bell pepper then simmer for 10 minutes.

11. Transfer to a serving dish.

How to cook Ham and Cheese Quiche

Ham and Cheese Quiche

Ham and Cheese Quiche

Ingredients

  • 1 Pastry dough
  • 1/2 lb. ham, cubed
  • 1 cup fresh milk
  • 5 eggs, beaten
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Cooking Procedure

  1. Preheat the oven to 350F.
  2. Arrange the pastry dough on a round baking dish.Blind bake for 12 to 15 minutes.
  3. Meanwhile, combine the beaten egg, salt, pepper, milk, and cheese. Mix well.
  4. Add the cubed ham to the egg mixture and stir.
  5. Remove the baking dish from the oven. Pour the entire mixture in the baking dish.
  6. Place it back in the oven. Bake for 35 to 40 minutes at 350F.
  7. Remove from the oven.

KFC Gravy Recipe

KFC Gravy

KFC Gravy

Ingredients

  • 3 tablespoons butter or vegetable shortening
  • 5 tablespoons all-purpose flour
  • 1 piece chicken cube or 2 teaspoons chicken powder
  • 1 piece beef cube or 2 teaspoons beef powder
  • 2  1/4 cups water

Cooking Procedure

  1. Dilute the beef and chicken cubes in water.
  2. Heat a saucepan and put-in the butter. Let the butter melt under low heat.
  3. Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
  4. Add the remaining flour and continue stirring.
  5. Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
  6. Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
  7. Serve hot with fried chicken or mashed potato.

 

 

How to cook Chicken Dynamite Lumpia

Chicken dynamite Lumpia is a Chicken Lumpia or Chicken Egg Roll version with a piece of long green pepper inside. The shape of the dish resembles dynamite — that is why it was called as such. This Chicken dynamite Lumpia Recipe is easier to prepare as it looks. It also makes a good appetizer.

Chicken Dynamite Lumpia

Chicken Dynamite Lumpia

Ingredients
  • 1 lb. ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup bread crumbs
  • 10 pieces long green pepper (siling pansigang or finger peppers)
  • Lumpia wrappers
  • 1 cup Panko bread crumbs
  • 2 eggs
  • 1 ½ cups cooking oil
Instructions
  1. In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.
  2. Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken mixture. See this egg roll recipe video for guidance. However, you will only need to cover one side completely; the side with the pepper stem should be open so that part of the pepper will be visible.
  3. Heat the cooking oil in a frying pan.
  4. While the oil is being heated, beat an egg in a wide bowl.
  5. Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure that the lumpia is fully coated with crumbs.
  6. Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown. Note: the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly browning the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken will be somewhat raw.
  7. Transfer to a plate line with paper towels. This will absorb the oil.
  8. Arrange in a serving plate.

 

 

 

How to cook Fettuccine Alfredo

Fettuccine Alfredo is a pasta dish similar to that of pasta alla carbonara and traditionally made from fettuccine pasta, tossed with parmesan cheese, and butter. Since its debut in the US, several variations were made that almost deviated from the original recipe. Eggs, flour, olive oil, and asiago cheese were sometimes added for a twist in flavor and a much richer texture.

Fettuccine Alfredo

Fettuccine Alfredo

Ingredients

  • 1 lb fettuccine, cooked according to package instructions
  • 1 1/2 cup milk
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Romano cheese, shredded
  • 6 egg yolks
  • 4 pieces fried bacon, crumbled (optional)
  • Salt and pepper to taste

Cooking Procedure

  1. Cook the fettuccine according to package instructions
  2. Heat a saucepan or cooking pot and pour-in the milk then bring to a boil
  3. Add the heavy whipping cream and stir then let boil.
  4. Adjust the heat to the lowest possible then add the Parmesan and Romano cheeses. Stir continuously until cheese melts and the texture of the mixture becomes fine.
  5. Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk-cheese mixture. Continue whisking until everything is well distributed.
  6. Add the egg yolk mixture in the saucepan/cooking pot and stir until the texture becomes thick.
  7. Add the cooked fettuccine and toss until the noodles are well covered with sauce.
  8. Add the crumbled fried bacon, salt, and pepper and mix with the other ingredients.