Popcorn Chicken Recipe

Pop Chicken

Ingredients

• 1 lb. boneless chicken breasts, cubed
• 2 raw eggs, beaten
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 1/2 cups cooking oil

Cooking Procedure

1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to mix.
3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture. Shake well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
6. Serve with Ketchup or Mayonnaise.

Credit to: panlasang pinoy

Advertisements

Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ingredients

• 8 slices of bread
• 4 ounces ham, sliced into thick strips
• 3 ounces Velveeta cheese, sliced into thick strips
• ¼ cup pimento strips
• ¾ cup Panko bread crumbs
• 2 medium eggs, beaten
• 2 cups cooking oil

Instructions

1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients

• 3 lbs. beef shank

Ingredients for boiling

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 6 cups water
• 1 yellow onion, wedged

Ingredients for sauteeing

• 1 yellow onion, minced
• 4 cloves garlic, crushed
• 1 thumb ginger, minced
• 4 tablespoons brown sugar
• 4 to 5 pieces star anise
• 3 tablespoons cooking oil
• 4 tablespoons soy sauce
• 3 cups garlic fried rice.

Instructions

1. Pour water into a pressure cooker. Let boil,
2. Add wedged onion, ground black pepper, and salt.
3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
4. Remove the beef shank. Set the beef stock aside.
5. In a clean pot, heat oil.
6. Saute garlic, onion, and ginger.
7. Add the boiled beef shank. Cook for 1 minute.
8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

Sizzling Tofu

 

Sizzling Tofu

Ingredients

• 14 oz. extra firm tofu, cubed
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped green bell pepper
• 1 medium yellow onion, chopped
• 1 tablespoon butter
• 2 cups cooking oil

Sauce

• ¼ cup Lady’s Choice Mayonnaise
• 1 tablespoon Knorr Liquid Seasoning
• ½ teaspoon onion powder
• 2 tablespoons water

Instructions

1. Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
2. Heat oil in a pot.
3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
5. Saute onion and bell peppers.
6. Add the fried tofu. Cook for 2 minutes.
7. Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
8. Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.

Credit to: Panlasang Pinoy

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Ingredients

• 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 2 cups cooking oil

Instructions

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.

Credit to: panlasang pinoy

Grilled Stuffed Squid (inihaw na pusit)

Grilled Stuffed Squid

Ingredients

• 2 large squid, cleaned
• 2 medium ripe tomato, sliced into small cubes
• 2 medium yellow onion, sliced into small cubes
• 2 thumbs ginger, minced
• 2 tablespoons mirin
• 3 tablespoons soy sauce
• 4 tablespoons annatto oil
• 1 bunch scallions
• 1 lime (or 2 pieces calamansi)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
2. Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
3. Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
4. Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes.
5. Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike.
6. Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar.

 

 

Credit to: Panlasang Pinoy

 

 

Stir Fried Pepper Steak

Stir Fried Pepper Steak

Ingredients

• 1 lb. beef sirloin, sliced thinly
• 3 small bell peppers, sliced
• 3 tablespoons Knorr Liquid Seasoning
• ½ cup scallions, chopped
• 2 tablespoons oyster sauce
• 2½ tablespoons cornstarch
• ½ teaspoons ground black pepper
• 5 teaspoons cooking oil

Instructions

1. Pour Knorr liquid seasoning and oyster sauce over the beef sliced. Add the ground black pepper. Mix well.
2. Add the cornstarch. Mix until all the ingredients are distributed. Let is stay for 5 minutes.
3. Heat 3 tablespoons oil in a pan.
4. Stir-fry the bell peppers for 3 minutes.
5. Remove the bell peppers and set aside.
6. Add 1 to 2 tablespoons of oil in the same cooking pot. Add the marinated beef. Stir fry for 8 minutes or until the beef is completely cooked.
7. Add the bell peppers back and then stir-in the scallions. Stir-fry for 3 minutes.
8. Transfer to a serving plate. Serve over rice.