Sarap Recipes

Bacon Potao-egg Salad

2014-02-01T11:43:00.003-08:00

It happens to prepare this homemade potato, egg salad, because my husband bought a bag of potatoes which around 10 lbs. I’m wondering how am going to start to cook it, then suddenly pop in my mind to make my own potato egg salad. I normally buy a ready made salad in the supermarket and tasted some are too sour or too sweet.

In this recipe, I added bacon to give a nice flavor and texture of the salad. It is always best to make your own salad because you are hundred percent sure it is fresh; nonetheless you can minimize the sweetness. You are in control with the ingredients, as well the handling and clean preparations.

So being all that said, the homemade potato, egg salad was served delicious and my family enjoyed.

Ingredients:

6 Yellow potatoes, washed

4 Large eggs

4 Slices bacon

¾ cup Light mayonnaise

2 Tbsp. Rice vinegar

1 Tbsp. Horseradish mustard

2 Tbsp. Sweet relish

1 tsp. White sugar

Salt

Procedure:

1. Place together the potatoes and eggs in a large pot. Fill water enough to cover. Boil until potatoes get soft and egg to cook. Once done boiling, let them cool.

2. Peel off the skin of potatoes and egg, and then slice them in circular shapes. Set aside.

3. Fry the bacon until brown and crispy. Place on a plate and pat with paper towel to remove excess oil. Crumble the bacon and set aside.

4. Mix the mayonnaise, vinegar, mustard, sweet relish and sugar in large salad bowl. Mix vigorously to blend well.

5. Toss in the potatoes, crumbled bacon and egg, (spare some sliced eggs, and bacon for garnish) stir slowly until potatoes and egg well coated. Season it with salt.

6. Place the salad on a serving plate. Garnish with remaining eggs and bacon.

7. Can be served right away or place in fridge for an hour to cool then serve.

Mini Hawaiian Pizza

2014-01-31T05:34:00.001-08:00

It was fun preparing a homemade pizza with my daughter. We made a priceless moment, making this pizza, I felt she really appreciated being with me in the kitchen. Her anticipation to have the mini pizza is something tickles my heart. I saw how she’s so proud to make her own smiley Hawaiian pizza. My 3 years old son is enjoying too, he was counting the time on the oven down to zero. This is something I will treasure forever and I would love to make more pizza with them.

I realized how important to engage your children help you in a simple way of making a meal. In this way they will learn how to be a responsible and independent being. The most is the bond ties between parent and child. My daughter whispered “Mom, I look forward to make pepperoni pizza”. :-)

Ingredients:

5 pieces English muffins split in half- 10 mini pizzas

1 cup Tomato pasta sauce

½ cup White Mushroom, sliced

2 Slices cooked ham, diced

½ cup Pitted black olives, sliced

½ cup Pineapple tidbits

½ cup Green bell pepper, diced

2 cup Mozzarella cheese

Olive oil spray

Procedure:

1. Preheat oven at 400 degrees Fahrenheit.

2. Spread the pasta sauce on top of muffins.

3. Sprinkle cheese on top of sauce and arrange all the vegetables and ham on top.

4. Spray olive oil and bake uncovered for 20-25 minutes.

5. Let it cool and serve.

Embutido

2014-01-30T08:54:00.001-08:00

Embutido is a known name for meatloaf in the Philippines. I have tasted a lot of kinds of meatloaf, but as a Filipino, our classic embutido is one of a kind. This dish can be served as an appetizer when it’s cold, but mostly we loved to have this with rice.

Oh, how I love embutido, when I was back home at least once a week my Mom served as embutido for our dinner or lunch. The funny thing is, she doesn’t cook it, instead she buys it from our neighbor who is doing business, making embutidos, tocinos, longganisa etc. She occasionally cooks this dish, as I remember only when it is Christmas or New Year. I would say embutido makes it special once Mom prepared it.

In my recipe, I added bacon so it can have a smoky flavor. The aromatic and smokiness of bacon in embutido will surely you’ll get a kick out of this.

Ingredients:

1.5 lbs Ground pork

1 Egg, raw

¾ cup Plain bread crumbs

½ c Cheddar cheese, finely grated

½ cup Grated carrots

½ cup Raisins

½ cup Minced onion

2 Slices bacon, finely chopped

2 Tbsp. Sweet relish

1 Tbsp. Pickled jalapeno pepper, diced

1 tsp. Worcestershire sauce

2 Hard boiled eggs for filling, cut in half or quartered wedges

Procedure:

1. Mix thoroughly all the ingredients in a large bowl, until blended except the hard boiled eggs.

2. Lay an aluminum foil to roll the mixture.

3. Divide the mixture into 3 portions, to make 3 rolls.

4. Spread the mixture evenly on the foil and fill the boiled eggs in the middle. Roll to form a log and tightly seal both ends.

5. In steaming procedure, I used my rice cooker with steamer function. Steam for an hour or until well cooked.

6. Once cooked, place it in the refrigerator to cool before slicing.

7. You may serve it with ketchup dipper.

Katogo- Stewed Cassava and Beans

2014-01-29T13:08:00.002-08:00

Katogo is one of the most popular dishes in Uganda, some variation of preparing this dish. Katogo can be a combination of matooke (it is a plantain, a staple food in Uganda) and beans or sweet potato with meat and cooked in a sauce.

This dish is a healthy one pot meal, as the cassava great source of carbohydrates and beans with proteins. Katogo is widely serves of many Ugandans, in hotel, restaurants and in school.

It was a great experience, to prepare this dish with my amazing husband. He guided me the step by step of making the dish. He told me how he loved to eat Ugandan dish today and I asked him to help me to cook his Ugandan favorite dish. This dish is absolutely will fill you up. Try this delicious, healthy and inexpensive dish.

Ingredients:

1 cup dried red beans, boiled or 18 oz canned red beans

2 pieces Cassava, cut in bite size

1 Carrot, chopped

3 Roma tomatoes, chopped

½ cup Green bell pepper, chopped

½ cup Onion, sliced

3 Tbsp. Olive oil

1 cup Tomato sauce

2 cups Vegetable or chicken broth

4 Cloves garlic, crushed

1 Tbsp. Grated fresh ginger

½ tsp. Turmeric powder

½ tsp. Coriander powder

½ tsp. Chili powder

½ tsp. Salt

Procedure:

1. Heat oil in a large pot, sauté garlic and ginger until fragrant.

2. Next, add in the onion and sauté until translucent.

3. Add in the tomatoes and powder spices, sauté until looks like a paste.

4. Then, add the cassava, carrots and the broth. Stir slowly. Cover and simmer until cassava get tender.

5. When cassava is tender, add the red beans.

6. Lastly, pour in the tomato sauce and add the bell pepper. Season it with salt and simmer for another 5 minutes.

7. Serve and enjoy.

Braised Pork hock

2014-01-28T07:14:00.000-08:00

My goodness, I lost in a second to myself while having this dish, so delicious. I can't remember how many bowls of rice I have eaten. The hock meat blended perfectly with juicy pineapple, so a party while chewing them. It is just delicious, indescribable period.

Anyway, the preparation of this dish almost similar in cooking adobo, just a little twist by omitting vinegar. You probably will need pretty much time to cook the pork, but if you have a slow cooker you can prepare this ahead of time.

Fill a lot of rice on your plate with this mouth watering dish, braised pork hock.

Ingredients:

2.5 lbs. Pork hock, washed
15 oz. Pineapple chunks, with juice
4 Bay leaves
1 Tbsp. Peppercorn
1 Onion, sliced
6 Cloves garlic, crushed
3 Tbsp. Soy sauce
1 Tbsp. Brown sugar

Procedure:

1. Place the pork hock in large pot and cover it with enough water to boil. Boil until the meat get soft and tender. It will take approximately an hour or so to get tender.
2. Once the meat is tender, remove some of the broth and leave about a cup.
3. Pour in the soy sauce and pineapple juice. Add in all the spices except the pineapple.
4. Cover and simmer over medium-low heat.
5. Once the sauce gets thicken, add the pineapple chunks. Simmer for a few minutes and serve.

Chicken in BBQ sauce

2014-01-27T07:04:00.002-08:00

This version of baked chicken in BBQ sauce made just so easy, it’s an effortless recipe with a fantastic taste. This dish reminds me of a good friend back in Maryland, she taught me to baked ribs in barbecue sauce. It was incredibly delicious and no mess in preparations. Thought, I would make it in chicken too, and believe me its finger licking good. For sure, your little ones would love it too. This will be perfect menu in any occasions. Have a feast in your ordinary day!

Ingredients:

A whole chicken except the backbone part cut into big pieces
A lot of crushed garlic
18 oz. Original BBQ sauce
3 Tbsp. Steak sauce
1/2 c Brown sugar
1/2 c Ketchup
1/2 tsp. Red pepper flakes (optional)
2 Tbsp. Worcestershire
Salt and pepper

Procedure:

1. In a big pot, place the chicken and cover it with enough water, and add about 6 cloves crushed garlic.
2. Boil for 20-25 minutes until tender.
3. While waiting preheat oven at 350 degrees Fahrenheit.
3. Combine the sauces, seasoning, and brown sugar. Blend them well and set aside.
4. Drain and place the chicken in a baking dish pour in the blended sauces and add more garlic.
5. Bake the chicken for 50-60 minutes; you will need to flip the chicken for even cooking.

Pan-seared Scallops

2013-07-18T11:28:00.000-07:00

INGREDIENTS:

7 pcs large size scallops
1 Tbsp olive oil
1 lemon
3 sprigs cilantro
2 Tbsp light soy sauce
1 tsp lemon and pepper powder
Skewers

PROCEDURE:

1. Season scallops with lemon and pepper powder.
2. Over medium heat, heat oil in the pan and add scallops.
3. Cook both sides until golden browned.
4. Remove from heat and thread scallops onto skewers.
5. Return in the same pan simmer the soy sauce and lemon juice for 3 minutes. Add in few leaves of cilantro.
6. Pour in the sauce over scallops. Serve.

Pan-fried Ribeye

2013-07-17T22:50:00.002-07:00

Ingredients:

1 boneless rib-eye steak, cut into strips
Pinch of salt and fresh ground pepper
1 tsp. olive oil

Sauce:

6 Sprigs cilantro
1 Clove garlic, minced
1 lemon
1 Tbsp. olive oil
1/2 tsp. salt

Procedure:

1. Season meat with salt and pepper, fry until it's just browned. Set aside.

2. In a food processor, puree the cilantro with garlic, salt, lemon juice and olive oil.

3. In the same pan, cook the mixture over medium heat until heated through, stirring occasionally.

4. Serve.

Red Beans and Rice

2011-09-20T05:00:00.000-07:00

Red kidney bean is one of my husband's favorites. If we talk about beans, honestly, I'm not a good cook. I was skeptical to try out this recipe, but it turns out a perfectly delicious dish. Yes, it was a big deal for me to make this. Now here, I want to share how I made this spicy red kidney beans and rice in one.

Ingredients:

8 oz - 1/2 lb Dried kidney beans soaked overnight and boiled
1/2 lb Ground beef
2 c Basmati rice, steamed
3 c Cloves garlic minced
1 Medium red onion chopped
1 Red bell pepper chopped
a thumb size ginger grated
1/2 stick butter
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. cayenne pepper powder
1 cube beef bouillon
1 Fresh lemon
alt and pepper

Procedure:

1. In a nonstick saucepan, melt the butter over medium-high heat. Saute the fresh ginger, garlic, onion and the chopped red bell pepper.

2. Add in the ground beef, saute until it turns brown. Add the boiled kidney beans and put in all the spices. Add water if necessary. Simmer for 5 minutes.

3. Add the steamed rice and mix them evenly, Squeeze it with lemon and season with salt and pepper. Give it to simmer for another 3 minutes.

4. Place in a plate and serve. You can garnish it with chopped cilantro if available.

Bokchoy with Oyster Sauce

2011-09-17T09:40:00.000-07:00

This recipe can be done in less than 10 minutes. Bokchoy or Chinese Cabbage is perfect side dish with any spicy dishes with rice. In this recipe, I don't want to make it complicated adding so much ingredients. As much as possible I maintained the crispiness and nutritious of bokchoy. This is so simple and easy, have an easy sarap bokchoy with oyster sauce.

INGREDIENTS:

4 bunches bokchoy, stems trimmed
3 cloves garlic sliced
1 Tbsp. vegetable oil.

PREPARATION:

1. Wash the bok choy very well in cold running water.

2. Bring pot of water to a boil and blanch the bok choy for 1 minute. Remove it from water and set aside.

3. Heat the oil in a wok over medium-high heat, add in the garlic and saute for a minute.

4. Add the bokchoy and oyster sauce, stir-fry for a minute.

5. Serve while it's hot.

Paksiw na Bangus (Milkfish Cooked in Vinegar)

2011-09-16T06:29:00.000-07:00

Milkfish is the national fish in Philippines bangus in Filipino, because as they said this fish is can be found anywhere in the country. One thing unique with this fish is the taste even it's really boney but Filipinos love it . Milkfish like any other fish can be cooked in many ways, can you name some of them? Today I preferred to cook it in vinegar with bokchoy or petchay, you can use eggplant too if available. Paksiw is only one of countless ways to prepare this fish.

Ingredients:

1 big bangus cut sliced in 5 pieces
1 bunch bokchoy stems trimmed
2 long green pepper
a thumb size ginger sliced
1 medium red onion sliced
4 cloves garlic crushed
1 1/2 c vinegar
1/2 c water
salt to taste
olive oil

Procedure:

1. In a medium pot, arrange the bokchoy and fish along with the rest of the ingredients.

2. Simmer for 15 minutes over medium heat.

3. Pour in a tablespoon of olive oil. Simmer for few more minutes.

4. Remove from heat and serve. Perfect with white steamed rice.

Fried Galunggong or Scad Mackerel

2011-09-15T11:23:00.000-07:00

Galunggong or scad mackerel assumed is a second national fish in the Philippines, this fish can cook in many ways, like paksiw (cook in vinegar), adobo, sarciado (cook in tomato sauce) and a lot more.

It is amazing to find galunggong here in the US, I never thought that you can find here everything, especially food. Though if you will convert the price is pretty expensive, it's probably the fish was imported. I made my calculations, each fish I bought was costing 1.75 dollars plus tax, and in this amount conversion to peso roughly you can have a 2 lbs for a 1 fish here. Anyway, I missed this fish for almost 2 years. I simply fried and match with tomato, onion salsa.

Ingredients:

2.25 lb Scad mackerel, around 4 big sizes, clean washed
salt and ground black pepper
cooking oil
2 tomatoes chopped and half red onion chopped for salsa

Procedure:

1. Lightly salt the fish and dash with ground black pepper.

2. In a pan, heat enough amount of oil, in over high-heat fry the fish.

3. Fry until each are brown and crispy.

4. Place the fried fish on a plate with paper towel to absorb excess oil, serve with chopped onion and tomatoes.

Chinese Stir-Fried Egg and Tomato (番茄炒蛋)

2011-09-14T06:42:00.000-07:00

Fan qie chao dan is how you call this Chinese dish. This is very popular in China and no single Chinese would not love this. Preparation is so easy and even youngsters can make, this is perfect if you are running out of time to cook. Simple dish yet healthy and delicious. Try and you will start to have the egg and tomatoes over and over in your meal.

INGREDIENTS:

3 large size eggs
3 large size tomatoes cut in cubes
4 stalks green onions chopped
cooking oil
tiny chopped fresh ginger
1 c chicken broth
a tsp. of of soy sauce
a tsp. of white wine
a tsp. sesame oil
a pinch of sugar and salt
a tsp. cornstarch

PREPARATION:

1. In a bowl beat the eggs and add a pinch of salt.

2. Heat a tsp. of oil in a non-stick skillet, fry the egg and flip on the other side once the bottom is done. Break the scrambled eggs and set aside.

3. The same skillet add some more oil and fry the ginger and tomatoes for 3 minutes.

4. Add in the eggs.

5. In another bowl mix the soy sauce, white wine, sugar, sesame oil and cornstarch in chicken broth.

6. Pour it in, low the heat, stir and simmer for 2 minutes or until sauce get thick.

7. Put it in a plate and garnish with chopped green onion.

8. Serve.

Beef and Zucchini Pasta

2011-09-13T16:30:00.000-07:00

I hardly thought of what menu for tonight, and checked what I got in my kitchen. I had penne noodles in my pantry, zucchini and red bell pepper bought yesterday and got also sirloin beef in the freezer. I came out with this recipe from nowhere, I just made everything easy and simple but the outcome is perfect. You would love the flavorful beef and the crisp of zucchini in every bite. Try it and the taste is wonderful.

Ingredients:

1lb. Penne noodles
1 lb Sirloin beef, cut in strips
2 Medium size zucchini, cut diagonally
Olive oil
a medium size red bell pepper chopped
3 Cloves garlic, crushed
1 Sweet onion, chopped
1 tsp. red pepper flakes
2 Tbsp. Oyster sauce
2 Tbsp. light soy sauce
Salt and ground black pepper

Procedure:

1. Fill a large pot of water with salt, and let it to boil. Slowly add the pasta and stir gradually so the noodles won't stick together. Cook the pasta al dente.

2. While waiting for the pasta to cook, in a bowl, marinate the beef in oyster sauce and sprinkle with ground black pepper.

3. Place the non-stick saucepan and heat the olive oil. Saute the garlic and onion for 2 minutes.

4. Add in the marinated beef and simmer until the beef turns brown.

5. Next is the vegetables, toss them together and simmer for another 3 minutes.

6. Pour in soy sauce and season with red pepper flakes, little bit of salt and ground black pepper.

7. Toss the pasta with beef and vegetables and bring to simmer for a minute.

8. Serve hot and sprinkle with Parmesan cheese if desired.

Hui Guo Rou ( Twice Cooked Pork)

2011-09-10T17:05:00.000-07:00

This dish is originates from Sichuan Province, in Southwestern China. Hui guo rou which is literally meant of " meat back to pan or wok " because you have to boil the pork and fry it in pan. Nowadays, this dish is one of the top menu serves in all Chinese restaurants. The mouth watering spicy and sweet flavor will rise up your appetite. If you have been searching a recipe for your pork this is the thumbs up way to prepare. Fill your plate with hot steamed rice with hui guo rou.

Ingredients:

1 lb Pork belly
1 Tbsp. peppercorn
3 pcs. Bay leaves
1 tsp. Salt
1 c Red and green bell pepper, chopped
1 tsp. Olive oil
3 Cloves garlic, sliced
A thumb-sized fresh ginger, thinly sliced
6 Stalks fresh green onion
1 Tbsp. Soy sauce
1 Tbsp. Oyster sauce
1 Tbsp. Chinese wine vinegar
1 Tbsp. Sugar
1 Tbsp. Fermented black beans
3 Tbsp. Chili bean paste

Procedure:

1. Boil the pork belly in a big saucepan, together with salt, peppercorn and bay leaves. Let the meat to simmer over medium heat for about 30-45 minutes.

2. Place the meat in a big bowl and cool or refrigerate it before slicing. Make sure the meat is cool enough to handle to slice. Slice the pork belly in thin pieces.

3. In a big wok, heat the olive oil and put in the sliced meat, fry until the meat turns to brown color.

4. Add in the ginger and garlic, continue frying.

5. Add in the soy sauce, oyster sauce, the chili bean paste, sugar and the fermented black beans.

6. Give a blast of wine vinegar.

7. Add all the vegetables. Sir fry for more minutes.

8. Serve and enjoy.

Fried Spring Roll/Lumpia Shanghai

2011-08-28T16:38:00.000-07:00

Lumpia has a vast variety, served most of the restaurants in South East Asia. This type of lumpia is fried made out from ground pork, minced onion and grated carrots. It becomes popular in Philippines to call this pastry as Lumpia Shanghai, which the fried lumpia is best to dip in sweet and sour sauce, which attest the influence of the Chinese. The simplicity of this pastry gives a delightful crunchy flavor.

Ingredients:

1.5 lb ground pork
30 pcs. Spring roll wrapper
4 Stalks Chinese celery finely chopped
1 Fresh carrot grated
1 Medium sweet onion, finely chopped
3 Cloves garlic, minced
1 Large egg, beaten
1 tsp. Soy sauce
1/2 tsp. Chicken powder
Salt and pepper to taste

Procedure:

1. Mix all the ingredients, except the wrapper.
2. Wrap 2 teaspoon of mixture in spring roll sheet in 5-6 inches length.
3. Heat a lot of oil in a deep frying pan over medium heat.
4. Deep fry the wrapped lumpia until turns brown.
5. Drain and lay the fried lumpia on a kitchen paper towel on plate to absorb the exist oil.
6. Enjoy the crunchy lumpian Shanghai.

Scallops and Mushroom Alfredo

2011-08-26T11:12:00.000-07:00

How about pasta for dinner tonight? Oh you would heavenly appreciate this recipe, the saucy scallops and mushroom alfredo. Preparation just made for you so easy. Note down also that scallops is a good source of Vit. B12 and Phosphorus.

INGREDIENTS:

1 lb. fettuccine noodles
1 jar or 10.5 oz ragu cheesy alfredo sauce
1 lb thawed medium scallops
1 tin of mushroom
olive oil
5 cloves garlic minced
1 tsp. Italian seasoning
Parmesan cheese

PREPARATION:

1. Boil water and cook the fettuccine until al dente in 13 minutes.
2. Drain and set aside the pasta.
3. In a pan over medium heat, heat oil and saute garlic, don't burn the garlic.
4. Add in the scallops saute for 2 minutes.
5. Pour out the brine and add in the mushroom, saute for 3 minutes.
6. Pour in the cheesy alfredo sauce. Season it with Italian seasoning.
7. Stir well and simmer for 5 minutes.
8. Add in the noodles and toss.
9. To serve sprinkle with parmesan cheese.

TIPS:
Using ready made sauces will save a lot of time.

Squid with Celery

2011-07-14T19:32:00.000-07:00

How do you cook your squid? Here is another recipe that I'm sure that you will enjoy and love the taste of squid with celery. The secret of successful cooking is to have the ingredients complete. When you hit the flavor, you made it right. Alright here we go with the recipe.

INGREDIENTS:

1 lb squid- Wash the squid under running cold water, remove the clear cartilage pull it out and discard. Cut the head, squeeze and wash it thoroughly until ink get cleared. You can remain the tentacles if you want so.
olive oil
4 cloves minced garlic
red onion chopped
grated fresh ginger
2 long green pepper- cored and seeds removed
small bunch Chinese celery cut in 3 inches long
5 stalks green onion
light soy sauce
ground black pepper

PREPARATION:

1. In a wok, heat the olive oil over high flame.
2. Saute the grated ginger, garlic and onion.
3. Add in the squid, season it with soy sauce and ground black pepper.
4. Simmer for 7 minutes.
5. Add the long green pepper, green onion and Chinese celery.
6. Serve and share to your love ones.

Crispy Anchovy Fritter (Ukoy na Dilis)

2011-07-10T17:19:00.000-07:00

I am very happy to found dilis (anchovy) in Oriental Supermarket downtown, I am so excited. I suddenly craved for ukoy mmm yum! So, why not to rush and cook crispy anchovy fritter (ukoy na dilis). This recipe is very simple and everybody can make, ukoy is best with dipping vinegar, chili and garlic sauce.

Ingredients:

1 lb. Anchovy
2 Eggs
1/2 c All purpose flour
1/4 c cornstarch
4 Stalks green onion chopped
Salt and ground black pepper
lot of cooking oil for deep fry

Procedure:

1. In a large bowl, mix the anchovy, flour, cornstarch, egg and 1 c water to make a smooth batter. Dash it with ground black pepper and salt. Add in the chopped spring onion, mix it thoroughly.
2. In a wok, heat oil over high flame. Using a small bowl, scoop the fish batter mixture and pour slowly into heated oil.
3. Let it fry until the bottom turns brown.
4. Flip it and cook until crispy.
5. Depend how big your pan is, can fry one at a time.
6. Drain using a stainless strainer.
7. On a plate, lay a paper towel to drain the exist oil.
8. Serve.

Kung Pao Chicken (Gong Bao Ji Ding)宫保鸡丁

2011-07-09T14:57:00.000-07:00

I really love spicy dishes, and here is one of classic dish Kung Pao Chicken, originated in Sichuan in Central-Western China. I was a little disappointed when just got here in Maryland and went one of the Chinese restaurant and order this dish. The taste it wasn't exactly what I have always in China. I bet you will love the way I prepared for this dish, which the main ingredients are chicken, roasted unsalted peanuts and chilies. Bring down this dish at home, enjoy the spicy, sweet sauce and crunchy Kung Pao Chicken.

Ingredients:

1.5 lb. Skinless chicken breast diced
3/4 cup Roasted peanut
Peanut oil
4 Cloves minced garlic
1 Tbsp. grated fresh ginger
Half medium red onion chopped
2 Tbsp. chili bean paste 豆瓣酱 (instead dried chili/or pepper corn)
1/2 Red bell pepper diced
6 Stalks of celery, diced
1/4 c White wine
3 Tbsp. White sugar
1 Tbsp. Soy sauce
1 Tbsp. Oyster sauce
1 Tbsp. Cornstarch
1/2 c Water.

Procedure:

1. Marinate the diced chicken in white wine for 10 minutes.
2. In a wok, heat oil over high flame.
3. Saute the garlic and ginger together. Saute them well.
4. Add the chili bean paste.
5. Add in the marinated chicken. Simmer for 10 minutes.
6. Put the chopped red onion. Stir occasionally.
7. Add the peanuts. Season with soy sauce and oyster sauce.
8. Put the red bell pepper and celery. Simmer again for 3 minutes.
9. Dilute the cornstarch and sugar in water and pour it in.
10. Stirring continuously, cooking over a high flame.
11. Serve.

Baked Salmon in Citrus

2011-07-06T06:49:00.000-07:00

I've always been fascinated by a different style of cooking. Most especially if in the main recipe is fish. My recipe today is baked salmon with soy sauce. I'm proud to say the taste is better than I expected. The lemony flavor proves the Asian taste for this dish.

Ingredients:

5 pieces salmon fillet thawed
5 minced garlic
2 lemon
1 cup soy sauce
olive oil
1 tsp. ground pepper
half green bell pepper cut in strips
half red bell pepper cut in strips

Procedure:

1. In a large bowl, place the salmon, soy sauce, garlic, lemon juice and ground black pepper. Toss each fillet to absorbs the liquid.
2. Cover and marinate overnight.
3. Preheat the oven at 400 degrees.
4. Drizzle olive oil over salmon.
5. Cover and bake it in 25-30 minutes. Flip once at a half time of baking.
6. Place salmon on a plate, and the remain sauce simmer it in pan.
7. Add in the peppers. Simmer until sauce gets thickened.
8. Pour sauce on top of salmon.
9. Serve.

Spaghetti Bolognese with Mango Peach Salsa

2011-07-02T14:45:00.000-07:00

Today, I came up a new menu after a marathon of oriental food on the table. Spaghetti Bolognese, which all kids loved. My daughter has tasted and even asked for another plate. This recipe is perfect for a busy Mom. Any existing sauce can keep in the fridge and reheat for the next meal. Try this satisfying sweet spaghetti bolognese with mango peach salsa.

Ingredients:

1 lb. Spaghetti noodles
26 oz Spaghetti sauce
1 lb Ground beef or ground turkey
2 cups Mango with peach salsa
Olive oil
6 Cloves garlic minced
1 Large size red onion chopped
2 Carrots diced
salt and ground pepper
Parmesan cheese

Procedure:

1. Boil the spaghetti noodles according to the package direction.
2. Drain in a colander. Set aside.
3. In a big sauce pan, heat olive oil over moderate flame.
4. Saute garlic and onion until fragrant.
5. Add the ground beef, stir and cook until the meat turns brown.
6. Add the diced carrots and next the spaghetti sauce.
7. Bring it to simmer. Stirring occasionally.
8. Add the mango with peach salsa. Simmer for 5 minutes.
9. Season the sauce with salt and pepper.
10. Mix desired amount of sauce in pasta.
11. Sprinkle a Parmesan cheese is optional.

Eggplant with Dried Fish 咸鱼茄子

2011-06-30T15:03:00.000-07:00

Eggplant with dried fish (咸鱼茄子)salty fish, eggplant literally translated in Chinese, has a unique sensational taste. This dish served in all most famous cuisine in Guangdong China. You would love the blend taste of dried fish over eggplant. Try this simple recipe, preparation is just easy.

Ingredients:

6 pcs. eggplant cut in lengthwise
1 pc dried fish, soaked in water for 1 hour and chop in small cubes
vegetable oil
cornstarch
5 cloves garlic minced
grated fresh ginger
1 Tbsp. chili bean paste
1 Tbsp oyster sauce
white wine
1 Tbsp. sugar
green onions chopped

Preparation:

1. In a large plate, coat eggplants with cornstarch.
2. Heat wok over high flame, put oil and deep fry the coated eggplants.
3. Drain exist oil, using stainless strainer.
4. Back to wok, remove some of the oil. Saute the ginger and garlic. Next, the chili bean paste.
5. Add in the fried eggplant and chopped dried fish.
6. Add a cup of water, oyster sauce and white wine.
7. Let it simmer for 5 minutes in moderate flame.
8. Add sugar, gradually mix until the sauce get thick.
9. Put in a ceramic pot or plate and garnish it with green onion.
10.Serve and share.

Spicy Indian Chicken Masala Curry

2011-06-29T14:52:00.000-07:00

Try the authentic taste of spicy Chicken Masala Curry. Preparations is just easy, sometimes we expect to make this recipe is complicated, but the fact is not. I got this recipe from my Indian colleague. This time it made me as one of my favorite dish.

INGREDIENTS:

1 lb chicken
3 c plain whole milk yogurt
4 Tbsp. Indian curry powder
1 Tbsp. chicken masala powder
1 tsp. turmeric
1 tsp. cayenne powder
1 tsp. coriander powder
1 tsp. cumin powder
1 stick cinnamon
1 big tomato chopped
1 red bell pepper chopped
1 large size red onion chopped
5 cloves garlic minced
2 full Tbsp. grated fresh ginger
olive oil
2 tsp. fish sauce
salt and ground pepper for season

PREPARATION:

1. Wash and cut chicken in medium size pieces.
2. In a bowl, season the chicken with fish sauce and black ground pepper. Marinate for 30 minutes.
3. I a big sauce pan, heat oil and saute fresh ginger, garlic and onion.
4. Add the chopped tomatoes and red bell pepper.
5. Put all the powder ingredients to make a paste.
6. Add in the marinated chicken and throw the stick of cinnamon. Stir it well and simmer for 10 minutes.
7. Pour in the yogurt, cover and give more 10 minutes until the chicken get well cooked.
8. Season with salt and pepper. Adjust salt according to your taste.
9. Serve. Perfect with hot steamed rice.

Spicy Beef Biryani

2011-05-11T11:08:00.000-07:00

Alright, why not to try this Indian recipe. Beef biryani is a spicy and aromatic dish whereby can found mainly in Indian and Pakistan cuisine. I tried to cook this before, but I'm reluctant to post because I didn't get yet the perfect taste. Now, here we go with the help of a good friend where She is a chef in one restaurant back in Singapore where she worked. She is not Chinese, though Indian but I'm telling you She is nothing but a very good cook. Let's get down the business with this long procedure of cooking the spicy beef biryani.

Ingredients:

8 cups Basmati white rice, uncooked
3 lbs. Pot roast beef, cut in small chunks
Olive oil
2 Red onion, finely sliced
8 Cloves garlic, minced
1 Tbsp. Grated fresh ginger
8 Fresh roma tomatoes, chopped
2 Fresh lemon
1 can Chick peas
a can of garlic tomato sauce
4 cups Plain yogurt
a handful of raisin
chili powder
curry powder
coriander powder
paprika
cumin powder
turmeric
cajun powder
ginger masala powder
ground pepper and salt to taste
2 cinnamon sticks
1 cup Fresh cilantro, chopped

Procedure:

1. Cook the 8 cups of basmati rice, set aside.
2. In a big wok, heat oil, saute the garlic, onion, ginger and fresh tomatoes.
3. Put the beef and cook until tender.
4. Pour the can of garlic tomato sauce. Simmer.
5. Add in the plain yogurt and stir well till the mixture is even.
6. Put all the powder spices, estimate and taste the sauce if perfect.
7. Put the cinnamon sticks.
8. Pour in the chickpeas and raisins.
9. Dash with salt and pepper to taste.
10. Squeeze the sauce with fresh lemon.
11. In an aluminum pan mix the rice and the sauce evenly.
12. Top it with the remaining chopped tomatoes and cilantro.
13. In 350 degrees oven, bake the rice for 30 minutes.
14. Serve while its hot.