Pork Steak with sweet Cabbage

    Ingredients:
              
            500g Pork chop (skinless)

            100ml Soya Sauce

            5 pips of Garlic

            1 tsp. Black Pepper

            1 med. sized Lemon

            1 med. White Onion

            3 tbsp. Corn Oil

            2 cups sliced Cabbage

            1 tsp. sugar

            1 tsp. salt




     Method:


        1.) Wash the pork nicely and pat dry with kitchen towels,set aside.

        2.) For the marinate,chop garlic finely,mix in together with soya sauce,black pepper and a tbsp of oil.
             Let it marinate in the fridge for at least 2hrs.

        3.) Cooking: Separate the pork from the marinate. Heat up the skillet add in 2tbsp of oil and start to pan
             grill the pork in medium to high heat for approx. 2 mins. on both sides. Remove from heat and take
             the garlic from marinate and fry for few seconds,then add in the soya sauce mixture. Squeeze in the
             lemon and simmer for another minute in med. heat or until a bit thicking. Now add in the grilled pork,
             and cover. Simmer for another minute in high heat,add in the sliced onion and take it off from the hob.
             Done.

       4.) Now for the cabbage, blanche the cabbage in boiling 1 cup of water together with the sugar and salt

             for 2 minutes and strain.Now it's ready to serve with the pork steak...enjoy!!!

      

Home-made Spanish Style Sardines

  As a native Filipino,part of our weekly food list in Philippines is a tin of sardines. We cook this with any vegetables around or just serve it with tomato and onion. I don't buy it since I learn how to cook it. It is really fantastic,nutritious food. You can serve it with your favorite salad,it goes well with cucumber,tomato,scallion and a squeeze of lemon....love it!


    INGREDIENTS:

         1 kilo SARDINE (tamban)
          or 1 kilo BANGUS
         1 medium size Red Bell Pepper. (cut into strips)
         1 pc. pickled cucumber, sliced crosswise
         1 med. size carrot, sliced crosswise
          bay leaf
          peppercorns
          Bird's eye chili (siling labuyo) (optional)
          olive oil or corn oil
          salt

       8-9 pcs. 8 oz wide neck glass bottle for Sardines(tamban)
      6 pcs. 16 oz wide neck glass bottle for bangus


    METHOD;

Clean fish and cut head and tail off leaving the mid section, length according to bottle’s height. Remove fish innards and wash thoroughly, place in a colander and let drain until almost dry, wipe off all traces of blood. Roll fish in salt and let stand for 15-20 minutes. Now remove excess salt off the fish and put inside the bottle, insert at the side of each bottle 2-3 sliced carrots, 2-3 sliced pickled cucumber, 2-3 strips of bell pepper, 2 bay leaf, 5 peppercorns and siling labuyo (if using). Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Put a rack inside the pressure cooker and arrange the bottles. Pour water into the pressure cooker up to about an inch below the bottle neck. Cover and seal the pressure cooker and turn on the heat, when the pressure cooker starts to whistle lower the heat and cook for 1 1/2 hours. Turn off the heat and release the pressure before opening pressure cooker. Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles. Wash the bottled sardines. Keep the bottled sardine for 2-3 days to cure before serving. But its ready to eat whenever you want. Enjoy!

Claypot Rice

   I love this recipe because it is very easy to prepare and deliciously enjoyable if you  are a rice lover like me. Ingredients can find in every Asian supermarkets in UK. Soppused to be cooked in claypot but I did cooked it in our rice cooker. It will come out nicely to a non-stick rice cooker or pot.

  INGREDIENTS;

       500g Chicken
       4 cups rice
       1 stalk spring onion (chopped)
       2 inches ginger
       6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
       1 small piece salted fish (cut into small pieces)
       2 Chinese sausage (sliced) – optional

 Seasoning for Chicken:

        3 tablespoons oyster sauce
        3 tablespoon soy sauce
        1 tsp. chicken boullion powder
        1 teaspoon corn starch
        1/2 tbsp. sesame oil
        1/4 tsp. pepper
        1/2 teaspoon sugar
        2 tablespoon Chinese cooking wine or dry sherry

  For the Rice;
       4 tablespoons soy sauce
      1 tablespoon dark soy sauce
      2 teaspoons cooking oil
      1 pinch of salt

 METHOD:


Cut the chicken into pieces,add in the seasoning and marinate for at least an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour. Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour,add the rice seasoning as well. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. Quickly stir-fry the chicken until half-cooked. Add in the chopped spring onions. Dish out and set aside. Deep fry the salted fish and set aside. Add the chicken into the rice cooker when the rice is almost dry. Leave the rice cooker on “Warm” for about 25 mintues before serving. Top the chicken rice with fried salted fish and serve immediately.

Braised Pork Belly w/ Egg

     I use to cook this recipe when I'm quite busy. It is very easy,just prepare everything you need, add in everything and leave in the stove for few minutes and done! Voila!!!


  Ingredients:

            500g Pork Belly, cubed
            5 pcs. Egg, hard boiled
            4 cups of water
            3 tsp. Dark Soya Sauce
            3 Tbsp. Light Soya Sauce
            2 Tbsp. Sweet Soya Sauce
            1 Tbsp. of Oyster Sauce
            1 head of Garlic,cut into halves
            1 pc. Bay leaf
            Salt and Pepper to taste


  Method:

        Boil the water in the pot,add in the garlic, bay leaf, pork and cracked pepper. Bring to boil and then add all the sauces in including the eggs. Lower the heat to medium,braise the pork for about half an hour or until the pork is cooked through and tender. Add salt if necessary. Continue to simmer until the sauce is thickens. Serve with steamed white rice.   

Ham and Cheese (with Chili) Rolls

  In this recipe I did used a small tin of Spam instead of ham. it's for a reason that it's the only thing i had that time. This recipe is very quick to do and all the ingredients can find in every kitchen(I think?). All you need most are rolling pin,enough oil to fry and a leftover loaf of bread. Now let's start cooking!


INGREDIENTS:

   3-4 slices sweet Ham
   100g cheddar Cheese
   2-3 Finger Chilis,deseeded
   5-8 white Bread slices
   1 Egg,beaten
   bread crumbs
   Veg. Oil for frying


METHOD:

  Slice into strips the ham,cheese and chilis,set aside. Flatten the bread using rolling pins. Arrange the ham,cheese and chili strips and roll. Press a bit  for a couple of seconds to hold and maintain shape. Then quickly dip in to the beaten egg and roll in bread crumbs then fry in a generous amount of oil and to a moderate to low heat. When frying,carefully seam the rolls at the bottom of the frying pan. Fry for 1 1/2 mins. or until golden brown,when done,put in a plate with a kitchen towels to drain the oil. Repeat process on the remaining ingredients. Serve with your choice of dip or try a mixture of mayonaise and tomato ketchup.

Crab in Creamy Sauce

This is very simple way of cooking king crab. First time i cooked in Brixham,Devon here in UK,the seafood capital of England. My husband liked it less spicy,so it's up to you how to adjust the chili and pepper. Enjoy!



          1 large (aprox. 700g) Crab
          1 med. Onion, chopped
          6 pips Garlic, chopped
          thumb size Ginger, julienned
          1 red chili, chopped
          1 cup Evap Milk
          1 pc. Birds Eye Chili
          2 tbsp. Butter
          Coriander leaves, chopped
          Spring Onion for garnishing
          Salt to taste
Method:
  Clean the crab (make sure you boiled and clean properly) and cut into pieces.Prepare the ingredients.
  Heat up the wok in medium heat,melt the butter and add in the ginger,garlic,chilis and onion. Fry until fragrant.
  Now add in the crab,stir fry for a minute then pour in the milk and cover. Lower the heat,and wait for 2 minutes then stir,adding in the coriander leaves and spring onion. Salt to taste,cover and turn up the heat for  another minute and ready to serve.

MY FOOD ADVENTURE

I made this blog so I could share my recipes to everybody. Most of these recipes are inspired by food that I'ved eaten in other country that I been. I like to try anything,even some of the exotic food that local people loves. I think I don't need to name it though.:-)... To make it short,I love eating and I love cooking! Hope you enjoy my recipes and Happy Cooking!!!