filipino food : Chicken Pastel

Sangkap:

• 1 kl manok, hiwain
• 1 kutsarang mantika
• 5 butil na bawang, dikdikin
• 1 sibuyas, pinuhin
• 2 tasa tubig
• 1 chicken cubes
• 1 patatas, hiwain ng pakwadrado
• 1 carrot, hiwain ng pakwadrado
• 1 siling pula
• 2 kutsara cornstarch, lusawin sa 2 kutsarang tubig
• 1 kutsara margarine
• ½ tasa gatas

Paraan ng pagluluto:

1. Igisa ang bawang, sibuyas at manok.
2. Idagdag ang tubig at chicken cubes at pakuluin.
3. Idagdag ang patatas, carrots at silimg pula hanggang maluto.
4. Idagdag ang lusaw na cornstarch habang hinahalo.
5. Idagdag ang margarine at gatas, haluin.

Spicy Orange Chicken

Ingredients

• Sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
•  
• 3 tablespoons cornstarch
• 2 tablespoons water
•  
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Beef Noodle Soup

Ingredients

• 1 pound cubed beef stew meat
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup beef bouillon granules
• 1/4 teaspoon dried parsley
• 1 pinch ground black pepper
• 1 cup chopped carrots
• 5 3/4 cups water
• 2 1/2 cups frozen egg noodles

Directions

1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

pork vindaloo

2 dried red chilies

1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed
1/3 cup white wine vinegar
1 1/2 teaspoons kosher salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced

2 to 3 tablespoons water

1-inch cube fresh ginger, peeled and finely minced
1 small whole head of garlic, peeled and separated

2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric

1 cup water
Cooked Basmati or long grain white rice for accompaniment

1. Using a spice or coffee mill, grind red chilies, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside.
2. In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.
3. Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water.
4. Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste.
5. Again, using the blender or processor, blend the ginger and garlic with 2 to 3 tablespoons water into a smooth paste.
6. Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork to a bowl until all pork is browned nicely.
7. Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.
8. Serve with cooked Basmati or long grain white rice.

Indonesian food: Nasi Goreng

INGREDIENTS

> 4-5 servings
> 55 min 25 min prep
> 2 cups prepared jasmine rice
> 2 onions (sweet or yellow)
> 3 garlic cloves, minced
> 2-3 stalks celery
> 2 cooked chicken breasts, chopped (or half a package turkey bacon, chopped finely)
> 1 tablespoon tomato ketchup
> 1/2 teaspoon shrimp paste (or half inch cube of solid shrimp (blachan)
salt and pepper, to taste
> 1/4 cup ketjap manis (or more, to taste)
> 1 teaspoon sambal oelek (chili paste, or to taste) (optional)

DIRECTION


STEP 1

>> Pour a little oil in a large skillet/wok.

STEP 2

Fry chicken/bacon in skillet on medium heat until cooked thoroughly.

Add all other ingredients except rice to the skillet. Add sambal if you want it hot.

Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.

Add rice to mixture and mix it inches.

STEP 3

>> Heat until rice is heated.

Add more ketjap to taste. There is usually enough ketjap when the rice is light brown from its color.

STEP 4

>> To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.

Crispy fried Pork Ribs

Ingredients

 

Pork ribs

 

Marinade

 

1 c orange juice

 

1/4 c soy sauce

 

Ingredients for crispy pork ribs

 

2 c orange juice

 

1/4 c soy sauce

 

2 tbsp plum sauce (optional)

 

2 tbsp ketchup

 

2 tbsp brown sugar

 

2 tbsp sauce thickener

 

1 c flour

 

1/2 tsp baking soda

 

2 tbsp Asian seasoning

 

Sesame oil for deep frying

How to make Crispy Fried Pork Ribs 

STEP 1

Marinate the pork ribs in orange juice and soy sauce. Regfrigerate it for 12 hours.

STEP 2

 Heat a pan and add orange juice,soy sauce, plum sauce, brown sugar, ketchup and stir on medium heat. Add sauce thickener. Keep stiring and boil a bit.

STEP 3

 Then, in a bowl, mix flour, baking soda, Asian seasoning. Now coat the pork ribs in it and deep fry for 8-12 minutes at 375 F. Once fried toss some sauce over the ribs. Any Asian sweet sauce is good. And serve.

California maki with mango delight

INGREDIENTS

> seaweeds

> 3 mango

> 1 cucumber julliane cut

> 2 cups of Japanese rice

> 10 pcs. of crab sticks

>3/4 cups of vinegar

> 1 pinch of salt

> 1 tsp. of sugar

> 2 cups of water

> japanese mayonaise

> bamboo mat

DIRECTION

STEP 1

>> cook the japanese rice for 15 minutes. add 2 cups of water. and wait for 15 minutes

STEP 2

>> pour the rice into the flat container. and preheat the pan with the 3/4 cups of vinegar ,1 pinch of salt and 1 tsp of sugar. mix the sugar and salt with the vinegar. until it finely mixed.

STEP 3

pour the mixed vinegar, salt and sugar to the rice in the container. and mixed it

STEP 4

>> get the bamboo mat and place the seaweed. And  then get the rice . put the rice into the seaweed.

and when you put the rice into the rice make sure that the rice is firmly  flat. put the japanese mayonaise, and put the crab sticks, cucumber, and put again  the japanese mayonaise , after that. put the mango strips.

STEP 5

>> roll the seaweeds by using the bamboo mat.

Pork Chop with sour cream

6	pork chops, washed
1	can cream of mushroom soup
1	can tomato sauce
1	(8 oz.) carton sour cream
2	chopped garlic cloves STEP 1      >> cook the pork STEP 2    >> when the pork is lightly brown meat on both sides. Pour tomato sauce over meat. STEP 3    >> Add soup, garlic, and sour cream and cook until done.

Garlic chicken

Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!"

Ingredients

• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Lobster Scampi

Ingredients

1/2 cup of olive oil

• 2 ounces (1/2 stick) butter
• 1 tablespoon hot pepper oil or 1 teaspoon crushed red pepper
• 16 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon Hungarian paprika
• 2 tablespoon Worcestershire sauce
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1/2 pound cooked lobster meat

Directions

>>Melt butter and oils in a large pan over low heat.

>> After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. 

>>Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.

angel hair pasta with lemon and chicken

The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta 

in this quick and easy dish. Serve with a generous topping of Parmesan cheese

 and a tossed green salad.

Ingredients

1 package (9 ounces) BUITONI Refrigerated Angel Hair Pasta 

1 1/2 cups cooked diced chicken 1/3 cup butter, melted 

2 to 3 tablespoons lemon juice 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley 1/4 teaspoon marjoram 1/4 teaspoon garlic powder 

Directions:

PREPARE pasta according to package directions.

TOSS pasta with chicken, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.