Category: FOOD & DRINKS

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!

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

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….

Seafood in Coconut Milk

Seafood Ginataan, photo by Cristy Miclat

Seafood in Coconut Milk

A little spice in coconut milk like the addition of chillies makes it absolutely delicious.  The chilli enhances that creaminess to the coconut milk.  The one drawback is that you will eat more rice with it.  You’ll just have to watch your diet during the next meal!  🙂

Ingredients:

1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.

1 cup mussels

2 squids, cut into rigs

1 cup shrimps

half a squash, peeled and cut into cubes

1 cup green beans (sitaw)

3 cups coconut milk

3 gloves garlic, shopped finely

2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)

1/2 tsp freshly ground black pepper (use mortar and pestle to grind)

1 medium onion, chopped roughly

3 long chillis

1½ tbsp vegetable oil

Instructions

  1. Heat a large casserole pan or wok.
  2. Add the oil and then saute the garlic until golden and fragrant (do not burn).
  3. Quickly add the onions and stir fry until translucent.
  4. Pour-in coconut milk, stir, and bring to a boil.
  5. Add the squash (kalabasa) and green beans (sitaw).
  6. Sprinkle ground black pepper; add the chillies.
  7. Season with shrimp paste or salt.
  8. Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
  9. Gently transfer to  a serving dish and impressed the family and guests with this masterpiece of taste and texture.

Enjoy!

Minced Pork & Potatoes Saute

Minced Pork and Potatoes Saute, photo by Mae Sanguer

Minced Pork & Potatoes Saute

This recipe is much love by Filipinos.  It is easy to make and does not require much ingredients that are not already found in a working Filipino kitchen or except from the ground pork, the rest of the ingredients can be easily bought in a good sari-sari store (local corner shop)

Ingredients

1 tablespoon Olive oil or Vegetable oil
4-6 Garlic cloves, chopped finely
1 medium Onion, chopped finely
1 lb ground Pork
4 medium potatoes, peeled and cut into small cubes
3 tomatoes, chopped  (optional)
3 tablespoons soy sauce
½ cup water
Fish sauce or salt
Freshly ground black pepper

Method of Preparation:

Using a wok or a deep pan, heat the oil.

Fry the garlic until golden, not burnt please, then add the onion and then the tomatoes.  Cook until tomatoes are soft and mushy.

Add the minced pork.  Use a wooden ladle to prod and separate the ground pork.

Saute the pork until brown, add the soy sauce and fry for a couple more minutes.

Stir in the potato cubes and cook for 1 minute just allowing them to be covered with the oil from the cooking minced pork.

Pour in the water and leave to simmer.

Adjust the seasoning by adding more salt or fish sauce according to your taste.

Add a little spice by blitzing it with a generous amount of freshly ground black pepper.

Stir until most of the liquid had evaporated.

Serve with freshly boiled rice.

……

PS:  I remember having left overs as fillings to pandesal for a quick sandwich snack.  Used to love it so very much.

Hot Chocolate Fudge Cake

Hot Chocolate Fudge Cake with Vanilla Ice Cream, photo by JMorton

Hot Chocolate Fudge Cake

Ingredients

  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 Eggs Beaten
  • 150 ml (1/4 pint) Sunflower oil
  • 150 ml (1/4 pint) Semi skimmed milk
  • 2 Tbsp Golden syrup

For the Coating and filling

  • 75g Unsalted butter
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk

Method

  1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
  2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
  4. Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
  6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Serve hot with a scoop or two of vanilla ice-cream.