STEAMED CHICKEN

Here's another one quick, easy and convinient recipe for chicken. Main ingredients are easy to find in every supermarket here in Europe. Normally I use chili pepper to give a bit of a zing to it, but I put bell pepper instead 'cause I'm going to serve it with my "no chili" friend😉😜!Eat this with fluffy boiled jasmine rice.

you will need:

500g chicken legs (cut into 2-3 inch portions)
1 tbsp. fermented black beans(chopped)
3 cloves of garlic(chopped)
half of a medium bell pepper or 1 finger chili if you want it a bit hot
1 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. rice vinegar or any vinegar you have
half a tsp. brown or demerara sugar
1 tspnful of corn flour
pinch of salt and ground black pepper
 
chopped coriander leaves and spring onion to garnish


procedure:

Clean and wash the chicken removing excess fats, drain it nicely. Mix all the 
ingredients except the garnish. Put the prepared meat in a heat proof dish for steaming later. Set aside while preparing your steamer to boil, then steam the chicken when it's ready, put the lid on nicely. Leave it for 25-30 mins. Garnish with your chopped coriander leaves and spring onions then serve.

Yong Tau Foo

      INGREDIENTS:

            Fish Paste Mixture
  
        1 kg. Fish paste (bought frozen in asian supermarket)
        2 sprig of Spring Onions
        1 tbsp. of Ginger juice

        6 pcs friedTufo
        8 pcs finger Chilies
        5 pcs okra (seeds removed)
        5 pcs small or med sized eggplants (cut into half and scrape the middle with spoon)


  Procedure:
Mix altogether the fish paste, spring onion and ginger juice.
Cut the tufo in half and fill it with the fish mixture, and then do the same thing with the other
vegetables. Steam it for 5 to 10 minutes depends on how big your portions are. You can freeze them when it gets cold for later or shallow fry them and dip it in sweet chili sauce. Serve with rice or noodles. Enjoy!

FISH CURRY

                                                              =  FISH CURRY  =


     INGREDIENTS:

                 1 large Fish, (approx. 700g.)

                 thumb sized   fresh turmeric and
                 galangal

                1 stalk lemongrass

                2 tsp shrimp paste 

               4 small red chillies

               3 garlic cloves, chopped finely

               1 1/2 tbs tamarind concentrate

                270ml can coconut milk

                1 tsp sugar

                1 med. onion, cut into four

               5 pcs. cherry tomatoes

               6 pcs. okra/ ladies finger

               3 tbsp. canola oil or any vege. oil

                salt to taste

                fresh coriander for garnish


  HERE'S HOW TO COOK;

 Process onion, garlic, galangal, turmeric, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
        

Heat oil in a wok or large, deep frypan. Add paste, stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish,salt and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste. 

Serve scattered with chopped coriander,enjoy with white rice or roti!

 

               

= CRISPY PORK LUMPIA with CHOPPED KING PRAWNS =

                                             = CRISPY PORK LUMPIA with CHOPPED KING PRAWNS =


   Ingredients:


             1/2 kg. Mince Pork

             1 cup chopped King Prawns

             1 tsp. Potato Starch

             a dash of Shaoxing Rice Wine

             3 stalks of Spring Onion (green part), chopped finely

             a tsp. of light soya sauce

             sprinkle of salt and pepper

             pinch of sugar

            Spring Roll Wrapper


    Method :

         1.)  Mix altogether the mince meat,chopped prawns,potato starch,rice wine,chopped spring onion,
                 and the condiments.
.
         2.) Lay one wrapper down with a corner pointed towards you. Add about two tablespoons of filling     to the lower third of the wrapper, keeping it in a nice, tight row. Roll from the bottom corner towards
   the top, keeping everything nice and tight. Roll until nearly half way up, then stop.

The next step is to fold the left and right corners towards the center. Start by first pressing in on the edges of the filling with your fingertips to make sure it's packed nice and tight. Fold the corners towards the center, again keeping everything tight. Moistening the edges of the wrapper with a bit of water will help it stick to itself and keep its shape.

          3.) Heat enough oil in a frying pan (350 degrees), cook until golden brown and crisp, about 5 
             minutes.   Drain on paper towels and servewith sweet chili sauce or plum sauce.


         ENJOY!!! :)

          

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.