Chinese Fried Chicken & Mushroom

Fried Chicken & Mushroom, photo by JMorton

Chinese Fried Chicken & Mushroom

2 chicken breast, without skin
1 onion
200 g  cremini or brown mushrooms
2 tbsp cooking oil
1 inch ginger, peeled and sliced finely
3 garlic cloves, chopped finely
salt (to taste)
1/2 tsp Ground white pepper

For the marinade:
1/2 tsp salt
3 tsp. Shaoxing wine (rice wine)
1 tsp. cornstarch

Method of Preparation:

Cut chicken breasts into thin slices and place in a large bowl.

In a separate container, mix  the marinade ingredients together; mix well then pour over the chicken pieces to marinate.

Clean the brown mushrooms with a damp paper towel, trim the stalks, then cut in halves.
Heat a wok or a large frying pan over high heat.

Add the oil and swirl it carefully around the wok. Add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.

Using the same wok, add the chicken and stir-fry the slices. Cook until the chicken had whiten.

Add the ginger, garlic and onion and continue to stir until deliciously aromatic.

Stir in the mushrooms and check the seasoning by adding salt and pepper to taste.

Serve with freshly boiled rice or some green salad.

Enjoy!

Roast Duck in Pineapple with Thai Chilli Sauce

Duck in Pineapple, photo by JMorton

Roast Duck in Pineapple with Thai Chilli Sauce

INGREDIENTS

    • 2 boneless duck breasts
    • 1 pineapple, or 1 can of pineapple chunks
    • 3 tablespoons soy sauce
    • 1 teaspoon brown sugar
    • 3 garlic cloves, chopped
    • 1 inch piece ginger, peeled and sliced
    • 1 hot red pepper (jalapeno, serrano, thai, or cayenne), chopped finely
    • 1 large onions, chopped into chunks
    • 1 teaspoon black pepper
    • 2 tablespoon vegetable oil

Method of Preparation

Peel the pineapple and slice off the tough core. Cut in half and chop 1/2 into chunks. And put the other half in a juicer.  A can of pineapple chunks is a suitable replacement, do not throw away the juice.

Using a mixing bowl, pour in the pineapple juice and to it, add the soy sauce, brown sugar, garlic, ginger, jalapeno (or other chilli), and black pepper. Stir well to combine.

Cut slits into the duck skin, but not deep enough to separate into pieces.  Put the duck into the mixing bowl and cover with the marinade.  Leave to marinate for at least 10-15 minutes to soak in the juicy sweetness of pineapple.

Preheat the oven to gas mark 425F or 220C.

Heat the oil in a wok over medium-high heat.

Take the duck breasts out of the marinade, shake off excess juices from the meat before dropping into the oil.  Ensure to save as much of the liquid as possible as it would be needed.

Sear both sides of the duck.

Transfer  the duck into an oven pan. (leave the wok with the oil as it will be needed in a later procedure)

Then pour the marinade over the meat and cook for 10 minutes in the oven.

When done, remove the meat and set aside.

Heat the wok again, add the pineapple chunks and onion, sprinkle with a little sugar, and cook for 5 minutes.

Pour in the marinade into the skillet, reduce until syrupy, about 4-5 minutes. Pour the syrup and pineapple over the meat, and serve up.

Enjoy!

Man to Man – KDrama Review

Man to Man – KDrama Review

A new Korean drama has just started airing on 21 April 2017, replacing the super cutésie Strong Woman Do Bong Soon.

I have looked forward to the new drama after I saw a trailer starring  Park Hae-Jin, a gorgeous clean cut Korean actor, who I first saw in the drama Cheese in the Trap.  He was so good with his role that I’ve been watching his other dramas.

He is currently starring in Man to Man.  Two episodes of the series has been released.  But I am still not really hooked.  Not because of Park Hae-Jin was lacking!  He is still very good, in fact he is maturing into a very fine actor.

But there is something about the drama that is rather off putting, at the moment.

It is the lead actress, Kim Min-Jung; her character is too full on, that you want to strangle her or even banish her from the show.  It is how they made up poor Kim MIn-Jung.   The actress is pretty but she was made to look very androgynous with her full lips and enormous big eyes highlighted by her severe fringe, she looked like not a cuddly but rather a ferocious bush baby.  She has so many scenes where she is annoyingly stalking either one of the main actors. I just wanted her to go away!

I noticed that the best scenes were the interactions between the two male leads and therefore, the female lead is really redundant.

Anyway the drama series is about a popular action star Yeo Woon-Gwang played by Park Sung-Woong, who was being used by a government agency as a cover for a secret agent Kim Sul-Woo played by Park Hae Jin, for undercover work.

Park Hae Jin, looked so cool in the beginning of the drama, where he was a member of an elite team; as sharp shooter, he saved a little girl from a terrorist but got court marshalled for insubordination.

Just for Park Hae-Jin,  I will persevere to watch a few more episodes before I give a final verdict of continuing to the end or not. 🙂 🙂 🙂

Update:

25 April 2017, I opened Netflix and found Man to Man as being shown but sadly as an instalment just like normal series on telly!

Pork Bhuna Recipe

Pork Bhuna, photo by PH Morton

 

Pork Bhuna Recipe

We had chicken yesterday so instead of a bhuna made out of chicken, I prepared it with pork. I must say, the hubby said it was tasty.

I cheated a bit by using ready made bhuna sauce bought from Sainsburys. But to freshen it up, I added chopped carrots, whole red pepper and a chopped onion to the pan.

If you want to start from scratch here is a lovely recipe from the BBC Food Network:

Ingredients

  • sunflower oil
  • 2 medium onions, halved and finely sliced
  • 4 garlic cloves, finely chopped
  • 25g ginger, peeled and finely chopped
  • 2 green chillies, finely chopped (take out the seeds if you like)
  • 2 heaped tsp cardamom pods, seeds crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp fennel seed
  • juice of ½ lemon
  • 4 skinless chicken breasts, cut into pieces
  • 400g tin chopped tomatoes

Method

  1. Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
  2. Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Banana Stuffed Suman

Banana Stuffed Suman, photo by Mae Sanguer

Banana Stuffed Suman

Ingredients

500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water

Instructions

Soaking the rice overnight in water would make the grains swell up and quicker to cook.

Rinse and drain the soaked rice and cook with water.  Add a pinch of salt to boiling rice.  Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.

Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.

Pour the coconut syrup mixture over the sticky rice and mix well.

Using another pan pour in the water and tablespoon of sugar and heat until boiling.  Add the bananas and cook for two minutes.  Drain and let the bananas cool down.

Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.

Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.

Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.

Enjoy!

Ground Pork Omelette (Giniling na Torta)

Ground Pork Omelette (Giniling na Torta), photo by Mae Sanguer

Ground Pork Omelette (Giniling na Torta)

This recipe was once by favourite breakfast when I was still happily living in the Philippines.  I love the smell of frying garlic, which I knew would be a basic of a minced pork omelette.  My mother knew this was the only way to get me up from the comfort of my warm blanket and pillow at 5am to be ready for work at 7am.  Those were the days……

Ingredients

  • 500g minced pork
  • 3 tbsp vegetable oil
  • 3 cloves garlic, finely minced
  • 1 onion, chopped finely
  • 1 large potato, peeled and cut into small cubes
  • 1 tsp. salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup water
  • 4 eggs, beaten
  • ½ cup oil

Instructions

  1. Using large sauce pan, heat a tablespoon of the oil and sauté the garlic and onion.
  2. Add the minced pork and cook until brown all over.
  3. Season with salt and freshly ground black pepper.
  4. Stir in the potato cubes.
  5. Drench with a cup water.
  6. Cook until potato cubes until they have softened and the liquid has evaporated.
  7. Heat up a large frying pan and pour in the rest of the oil over a medium heat.
  8. Pour in half of the beaten eggs.
  9. Add the meat mixture on top.
  10. Pour in the rest of the egg and let it cooked for a couple of minutes.
  11. Using a spatula, loosen the sides and turn the omelette upside down.
  12. If rather nervous about flipping or tossing the omelette, put the pan under a hot grill and cook until eggs mixture had solidified.
  13. Transfer to a serving dish and serve with lots and lots of tomato sauce and of course with boiled rice or buttered bread.

Yummy na, sarap pa

Queen of Mystery – 2017 KDrama Review

Queen of Mystery

Queen of Mystery – 2017 KDrama Review

There seems to be a bit of a lull as far as Korean dramas are concerned.   Of course there are still plenty to watch but nothing really that exciting that you can’t wait for the next instalment of the series to come by.  Some of the dramas are alright but most, you can leave to pile up and wait for the whole drama to conclude and then binge-watch them all in a day (with lots of fast-forwarding) or over a weekend.

There are of course a few that are so watchable that you are left wanting for more.  One of these dramas was the Queen of mystery.

Based on the four episodes shown so far, the story is about a woman,Yoo Seol-Ok (played by Choi Gang-Hee), who is somewhat strangulated by her day to day responsibilities towards her rather onerous husband’s family.  She doesn’t really get much support from her husband either, who is busy being a prosecutor, which is a very hectic and busy job.  Her mother-in-law, though not too nasty so far, is very demanding.  There is also a rather wily sister-in-law.

To get away from the humdrum of her rather slavish life, she would hole herself in a secret room in her best friend’s restaurant.  She made a little office, where she created her own library  of information on murders, mischiefs, misdemeanours and everything else.

With keen, logical and didactic mind, she developed an excellent observational capabilities, so much so that she started going out on her own investigating crimes within her locality.

Her abilities did not go unnoticed; before too long a still rookie lieutenant of the police force started consulting her with minor crimes, which she solved with 100% accuracy.

An experienced but rather maverick police officer, Ha Wan-Seung (played by the gorgeous Kwon Sang-Woo) was transferred to her local police station and did not like her involvement with the police.  He basically told her to go home and look after her house; cook for her husband.  Solving crime is not for bored housewives.

Of course, with all the initiating forces coming together, Ha Wan-Seung started to think that the ajumma (an aged or mature married woman) can be of use in an investigation after a seemingly ordinary burglary turned into a murder as the ajumma rightly predicted.

The chemistry between the leads is good.  You can see them working together and could lead to a possible romance.

Little hints have been given that her husband is known in the police force as being single, he is also working away from home all the time.

I can’t wait to see how this drama develops.  It ticks all the boxes of a good drama, so far.  I do love a bit of action and of course I would never say NO to a bit of romance. either 🙂

Pork & Shrimp in Coconut Milk

Pork & Shrimp in Coconut Milk, photo by Mae Sanguer

Pork & Shrimp in Coconut Milk

Ingredients

  • 1½ lbs. pork, cubed
  • 1 lb shrimps, shell removed
  • 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
  • 2 cups coconut milk
  • ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
  • 1 small squash, peeled and cubed
  • 200g  string beans, cut into 2 inch pieces
  • 1 medium  onion, sliced
  • 4-6 cloves garlic, chopped finely
  • 3 tbsp vegetable  oil
  • ¼ tsp freshly ground black pepper
  • Salt to taste

Method of Preparation:

  1. Heat the oil using a casserole pan or a wok.
  2. Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
  3. Add the onion and cook until translucent.
  4. Stir in the pork. Cook the pork is ssizzling in its juice and oil.
  5. Sprinkle the ground black pepper.
  6. Carefully pour in the vegetable broth. Bring it to a boil.  Then lower down the heat and leave to simmer for 10 minutes.
  7. Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
  8. Stir in the squash and cook for 10 minutes.
  9. Season with the shrimp paste. Stir thoroughly.
  10. Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
  11. Transfer to a serving plate.
  12. Serve with freshly boiled rice.

Shrimp Adobo with Coconut Milk,

Shrimp Adobo with Coconut Milk, photo by Mae Sanguer

Shrimp Adobo with Coconut Milk

This recipe is another much loved variation to the adobo.  This recipe used shrimp and the addition of gata (coconut milk).

Ingredients:

2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
200g mange tout, topped and tailed (trimmed)
1/2 cup vinegar
1/4 cup soy sauce
350 ml coconut milk (gata)

COOKING PROCEDURE

Heat the oil in a wok or a frying pan and saute the garlic.

Add the shrimp and cook until it turned pinkish.

Stir in the mange tout.

Pour in the vinegar and soy sauce.

Add the ground pepper.

Let it simmer for a minute.

Tip in the coconut milk and let it simmer until thickened.

Serve hot with freshly boiled rice.

Itadakimasu….