Category: Meat

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.


Roast Duck in Pineapple with Thai Chilli Sauce

Duck in Pineapple, photo by JMorton

Roast Duck in Pineapple with Thai Chilli Sauce


    • 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.


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:


  • 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


  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.

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……


  • 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


  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


  • 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.

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)


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.

Chicken Liver Adobo Recipe

Chicken Liver, by Mae Sanguer

Chicken Liver Adobo Recipe

Adobo is a much loved food by the Filipinos.  So much so that various types of meat, and vegetables and most often combination of meats and vegetable and sometimes meat on meat are cooked as adobo.

The sour taste from the vinegar and saltiness from the soy sauce as well as the fragrance from fried garlic and aroma of bay leaves are probably what give adobo a slight edge over other delicious Filipino recipes.

Even my pernickety English family loves adobo, they can’t get enough of it.  I can never look forward to left-overs to be eaten for breakfast with a fried rice! Oh well, appreciation of food is happiness to the cook 🙂

Anyway another variation of adobo is chicken liver, which is vitamin and mineral rich.

Below is the recipe:


500g fresh chicken liver, cut into bite size pieces
200g mange tout, topped and tailed (trimmed)
1 thumb-sized ginger, cut into strips
6 cloves garlic, finely chopped
1 small onion, chopped finely
1/4 cup soy sauce
1/2 cup vinegar
1/4 cup water
2 bay leaves
1 tbsp brown sugar
1/4 tsp whole black peppercorn
1/4 tsp freshly ground peppercorn
2 tbsp cooking oil


  • Using a colander Wash and then drain the chicken livers.
  • Heat a wok and then add the oil.
  • Saute the ginger, add the garlic and onion.
  • Mix in the chicken livers.
  • Pour in the soy sauce, vinegar and water. A tip that has been passed to adobo cooks, never to stir the vinegar until it has boiled.  Apparently stirring prior to boiling point prevent the acid to break down and the adobo will be really sour.  (actually I like my adobo sour, so I am naughty sometimes and give the vinegar a mix)
  • Drop in the bay leaves, whole peppercorn and sugar.
  • Add the mange tout.
  • Leave to simmer for 10 minutes.
  • Adjust the taste, add in salt, if required, and ground peppercorn.
  • Pour out into a dish excess liquid from the adobo.
  • And then stir fry the chicken liver and mange tout until liver is no longer pink.
  • Serve immediately with freshly boiled rice.


Beef & Broccoli In Oyster Sauce

Beef & Broccoli, photo by Mae Sanguer

Beef & Broccoli In Oyster Sauce


  • 2 tbsp sunflower oil
  • 200g quality beef steak for stir frying (cut into thin strips)
  • 200g broccoli, separated into florets
  • 1 onion, sliced
  • 3 garlic cloves, sliced finely
  • 2-3 tbsp oyster sauce
  • 125ml water
  • salt and freshly ground pepper to taste

Method of Preparation

  1. This recipe is best prepared using a wok.  Heat a wok until smoking hot.
  2. Pour in half of the oil then add beef. Stir-fry for 2 mins, then tip onto a plate and set aside.
  3. Heat the rest of the oil into the wok and then add the onion and garlic and stir-fry until fragrant and the onion is translucent.
  4. Add the broccoli florets with a splash (1 tbsp) of water then cook until broccoli is bright green.
  5.  Pour in the oyster sauce and the rest of the water. Bring to the boil and cook until reduced to a sticky sauce.
  6. Stir in the beef and cook for a minute.
  7. Check the seasoning; add ground black pepper and salt, if required.
  8. Serve immediately with freshly boiled rice.

Jamon Con Pina (Ham with Pineapple)

Jamon Con Pina, photo by Arnold Gamboa

Jamon Con Pina (Ham with Pineapple)

This recipe is meant to be shared especially for special occasion, such as party celebrations, birthdays, New Year, Christmas and Easter Sunday.

The Philippines long history has a lot of Spanish influences in religion, traditions, names, DNA and food amongst other things.

The Philippines adopted many Spanish recipes but given their own Filipino twist.

I find that gammon can be very salty, therefore sweetening it helps and this recipe is just perfect.


1 kg ham or gammon joint

3/4 cup vinegar

2 cups water

1/4 tsp dried thyme

1/4 tsp cloves

1/4 tsp cinnamon powder

1/4 tsp dried oregano

2 laurel leaves (bay leaves)

1 head garlic, chopped

1 cup Demerara sugar

1 bottle of stout beer (Cerveza Negra)

1 big can of pineapple slices or use fresh pineapple if you are feeling industrious. 🙂


Boil the gammon or ham in the vinegar and water for 25 minutes.

Drain and discard the vinegar broth.

Rinse the gammon and return to a pan and cover with water and bring to a boil.  Add the thyme, cloves, cinnamon, oregano, bay leaves and garlic.  Simmer for 20 minutes.

Pour in the stout and then stir in half a cup of sugar.

Cook until ham/gammon is tender.

Take out the ham and let it rest for at least 15 minutes.

Preheat the oven to 200C.

Remove the skin and score the fat with diamond patterns.  Rub in the rest of the sugar all over the gammon.

Put in the oven for 10 minutes.  Then add the slices of pineapple and cook for a further 10 minutes.

Let it rest for 10 minutes then carve and enjoy!

Chicken Curry 2

Food by Arnold Gamboa

Chicken Curry, photo by Arnold Gamboa

Chicken Curry 2

This recipe is perfect for a buffet party.


1 whole chicken, put in pieces along the joints

2 onions, chopped and peeled

1 half cup celery leaves, chopped

1 sprig of parsley, chopped

Salt to taste

1 cups sliced celery

2 cups cooking apples, peeled, cored and chopped

1½ – 2 tablespoons curry powder

2 tsps plain flour, dissolved in 2 tbsp cold water

1½  tsp turmeric powder

1/2 cup fresh coconut milk

1½ tsp chilli powder

Parsley to decorate


Method of Preparation:

  • Using a casserole dish, cover the chicken pieces in water.
  • Add slices from one of the onions to the casserole together with the celery leaves and a sprigs of parsley.
  • Simmer gently until chicken pieces are cooked.  This may take 45 minutes.
  • Season with salt.
  • Remove the chicken pieces but without discarding the broth.
  • Bring the broth to a boil.
  • Add the remaining chopped onion and the chopped cooking apples to the pan.
  • Cover the casserole and lower down the heat and let it simmer until the vegetables have softened.
  • Return the chicken pieces, add more water to ensure that all the pieces are submerged in liquid.
  • Add the curry powder, turmeric, chilli powder and stir in the flour batter.
  • Simmer for another 5 minutes.
  • Adjust the seasoning with salt.

Serve the chicken curry with a good drizzling of fresh coconut milk  and decorate with sprig of parsley.  Don’t forget to serve with the curry heaps of freshly boiled rice.