Suman Recipe

Ingredients

•     4 cups malagkit rice (glutinous rice)
•     1 & 1/2 tbsp salt
•     3 cups thick coconut milk
•     Buli leaves (for wrapping the suman)

Directions

1.     Wash rice and soak with water until it swells. Mix with 2 cups coconut milk and salt.
2.     Wrap mixture in prepared buli leaves (do not fill them up completely).
3.     Place suman in large container.
4.     Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
5.     Let boil until suman is cooked, normally a couple of hours.
6.     Usually served with caramelized sugar and ripe mangoes

Source: Cook Eat Share

Chicken Nachos Recipe

Ingredients

•     3 boneless skinless chicken breasts
•     1 lb shredded cheese
•     1 can black beans
•     1 bag of tortilla chips or follow my chip recipe
•     1 10 oz sour cream
•     2 cups guacamole (see my recipe for organic guacamole )
•     2 fresh diced jalapenos
•     2 cups shredded lettuce
•     1 diced tomato
•     1/4 diced onion
•     2 cups salsa or (see recipe in my recipes )
•     1 large cookie sheet

Directions

1. preheat oven to 350
2. grill chicken with cumin onions and peppers and garlic
3. place chips on cookie sheet 1 layer cover with cheese and add second layer of chips
4. place more cheese
5. spread even layer of black beans onto ships add more cheese
6. place sliced chicken breasts spread evenly over pan of nachos
7. place in oven until melted about 5- 10 minutes
8. dice onions, peppers, and shred lettuce
9. remove from oven
10. garnish with lettuce, peppers, onions , jalapenos ,salsa sour cream and guacamole and enjoy

Source: Cook Eat Share

Buko Pie Recipe

Ingredients

    For Pie Crust:
    2 cups of all-purpose flour
    1 teaspoon of salt
    1 teaspoon of vinegar
    1/4 cup of cold water
    2/3 cup of shortening
    1 piece of egg yolk

    For Buko Pie Filling:
    4 cups of coconut shredded threads
    1 cup coconut of water
    1 can of condensed milk (sweetened)
    2/3 cup of cornstarch

Directions

1.     In a medium-sized bowl, mix the flour and salt then cut the shortening using a pastry cutter.
2.     Mix the water, egg yolk and vinegar. Slowly pour in the liquid to the flour and mix it until the can be handled.
3.     Cut the dough into two. Make sure that the other one is slightly bigger than the other. Then roll up the bigger dough about 2’’ larger than 16-inch plate.
4.     Fit the dough in a pie plate to make its side hangs.
5.     Roll the remaining dough for the crust and set aside.
6.     Mix all the ingredients in a thick casserole.
7.     Cook it and stir well to thicken. Let it cool and pour it into the crust.
8.     Cover its top with the crust and crimp its edges to seal it.
9.     Bake it within 1 hour at 220 degrees Celsius.
10.     Serve and Enjoy!
11.     *Leftovers can be stored in the fridge.

Source: Cook Eat Share

Oreo Cookie Cookie (Oreo Cookies Inside A Cookie) Recipe

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
20 oreos, crushed

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Source: Recipes at Cheryl's Home

S'MORES Pancakes Recipe

WHAT YOU'LL NEED

• Your favorite pancake recipe
• Chocolate chips (optional)
• Jumbo marshmallows
• Chocolate syrup

HOW TO MAKE IT

Mix up your favorite pancake recipe or mix. I used a basic buttermilk recipe and threw in a handful (okay, fine. TWO handfuls.) of chocolate chips. Cook as directed, aiming for pancakes that are about 3"-4" in diameter.

You have two options for melting your jumbo marshmallow:
1) Put the marshmallow on a skewer and toast it over a low gas burner on your stove until it is golden brown and melted all the way through.

OR

2) Place the marshmallow on top of one panckae and microwave for 20-30 seconds on High. Keep an eye on it, because it will expand quite a lot this way!

Sandwich the toasted/melted marshmallow between two pancakes and smoosh it down so all that gooey goodness comes squishing out of the sides just a bit. Drizzle with chocolate syrup and gobble it up!
Go clean your face. You've got chocolate and marshmallow all over your chin!

Source: Recipes at Cheryl's Home

Tortang Talong Recipe

Ingredients :

• 250 g. of ground lean pork
• 1 tbsp. of finely minced garlic
• 1/2 c. of finely chopped onions
• 3/4 c. of coarsely chopped tomatoes
• 1 bell pepper, finely chopped
• 4 eggs, beaten
• 1 tbsp. of flour
• 4-5 talong (eggplants)
• salt and pepper
• cooking oil

Cooking procedure :

1. Mix together all the ingredients except the eggplants and the cooking oil.
2. Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. 
3. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. 
4. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
5. Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. 
6. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. 
7. Add more cooking oil as you cook a new eggplant.
8. Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.

Source: Recipes at Cheryl's Home

Baked Leche Flan Recipe

Ingredients for the custard:

• 10 egg yolks
• 1 can condensed milk
• 1/2 cup fresh milk
• 1/2 tsp. lemon zest
• 3/4 cups brown sugar

For the toppings: (Optional)

• Kiwi
• Cherry
• Or any citrus fruit

Procedure:
1. Preheat oven to 150 degrees Celsius.
2. In a small saucepan over low heat, dissolve the sugar until it is caramelized into a golden brown syrup. Carefully transfer into your baking pan covering its entire bottom.
3. In a mixing bowl, cream together the egg yolks and both the condensed and fresh milk. Add the lemon zest.
4. Pour the mixture onto the prepared baking pan with the caramelized sugar and cover tightly with aluminum foil. Bake in the oven for at least 45 minutes.
5. Remove from heat and let it cool.
6. Transfer to a serving platter by flipping the baking pan upside down. Top with you fruit of choice.

Source: Jane's Kitchen

Banana Upside Down Cake Recipe

Ingredients for the topping:

• 1 cup brown sugar
• 5 ripe bananas

Ingredients for the cake batter:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 2 large eggs, separated
• 2 tbsp unsalted butter, softened
• 1 cup sugar
• 1/2 cup milk

Procedure for the topping:
1. In a small saucepan over low heat, pour in the brown sugar, stirring continuously. Once it caramelized, distribute evenly all over the bottom of a non-stick pan. Set aside and let it cool.
2.  Cut the bananas lengthwise and arrange them with minimum gaps (cut side down) over the dry caramel. Set aside.

Procedure for the cake batter:
1. Preheat the oven 180°C.
2. In a bowl, sift together the dry ingredients- flour, cornstarch and baking powder. Set aside.
3. In another bowl or on your electric mixer, cream together the butter, sugar and egg yolks.
4. To this, add the flour mixture in three additions, alternating with the milk, mixing constantly on low speed.
5. In a separate mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. With a spatula, fold the beaten egg whites to the batter.
6. Pour the cake batter carefully over the prepared baking pan with the caramel and banana layer.
7. Bake in the oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Make sure you’re inserting on the cake batter only and not on the bananas underneath.
8. Remove from oven. Let it cool a bit.

Flip the cake upside down on a serving dish while it is still a bit warm. Serve with a dash of whipped cream.

Source:  Jane's Kitchen

Saba Con Yelo Recipe

Ingredients:

• 5 pcs Saba metallic element saging, sliced diagonally (vertically, crosswise or in a circle, whichever you prefer)
• 1 cup sugar
• 2 cups of water
• ¼ cup of recent milk
• 1 ½ of crushed ice

Directions:

Foremost, create sweet plantains. To do so, place Saba metallic element saging, water and sugar in an exceedingly pot. Boil in low heat, permitting the Saba to be grilled and also the sugar to caramelized. Constant stirring is required to forestall sugar from obtaining burnt. after you already achieved a thicker caramel, place the fireplace off, take away the sweet plantains from the pot and place it in an exceedingly platter.

Place items of sweet Saba in an exceedingly separate serving bowl then put crushed ice and layer it with another set of ‘minatamis metallic element saging’. Pour recent milk. Serve and enjoy!

Source: Bubble News

Mais Con Yelo Recipe

Ingredients:
(1 serving)

• 1-2 cups shaved ice
• 1 tbsp sugar or any sweetener that you prefer.
• 1 tbsp corn cereal for toppings (optional)
• 1/2 cup cream corn, you may use whole kernel corn if you prefer
• 1/2 cup condensed or evaporated milk

Procedure:

1. Put creamed corn into a halo halo / parfait glass.
2. Top glass with shaved ice.
3. Pour milk over ice.
4. Top with corn flakes.
5. Stir well and add sweetener until desired sweetness is reached.

Source: Bubble News

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

I love low effort recipes like this one, especially on the weekend when you may not have a lot of time to cook. This recipe takes a minimum of advance preparation before going into a low oven to slowly braise to tender perfection all afternoon while you're busy with other things.

I don't add the honey and vinegar to the barbecue sauce while the beef braises because I like to preserve the flavor of the beef without penetrating it with sweetness. The spiced tomato, onion and garlic sauce is perfect for braising the beef before the sweet and tangy elements are added to the sauce after the roast is cooked. This way, the pure flavor of the beef and the sweet, tangy flavor of the sauce remain distinct but compliment each other amazingly.

Don't be afraid to double up on this recipe to feed a large group or to take along to a pot luck supper; it's been very popular when I have shared it at a couple of gatherings recently. I do like to toast the burger buns or crusty bread slices but it isn't completely necessary if you want to include them on the buffet table along with the beef and coleslaw so that people can construct their own sandwiches.

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Recipe by Barry C. Parsons

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw - tender beef, slow braised in an easy, smoky homemade barbecue sauce then served on toasted buns or crusty bread with delicious Creamy Dijon Coleslaw. The perfect way to feed a crowd on game day and a real pot luck favorite too.

Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 1/2 hours
Yield: Serves 6 - 8

Ingredients

• 3 - 4 pound blade, chuck or cross rib beef roast
• salt and pepper to season the roast
• 1 1/2 cups plain tomato sauce
• 1 medium red onion very finely diced
• 4 cloves garlic finely minced
• 1/2 to 1 tsp chipotle powder (to taste depending on spice level you prefer)
• 2 tsp smoked paprika
• 2 tsp dry mustard powder
• 1/2 tsp ground cumin
• 1 tsp ground thyme
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• Creamy Dijon Cole Slaw
• 2 cups shredded cabbage
• 1 large grated carrot
• 1/2 cup mayonnaise
• 1 1/2 tbsp whole grain Dijon mustard
• 1 tbsp apple cider vinegar
• 3 tbsp sugar (or 2 tbsp honey)
• salt and pepper to season

Cooking Directions

1. Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.
2. Transfer the roast to a covered roasting an or dutch oven.
3. Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
4. Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.
5. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
6. Add the honey and vinegar and simmer for about 15 - 20 minutes or until it thickens to a barbecue sauce consistency.
7. Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.
8. Pour the hot sauce over the beef.
9. Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.
10. To make the slaw, stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
11. Toss together well with the cabbage and carrot. 

TILAPIA: "Dinarang Sa Apoy" (Wrapped Tilapia Cooked Via Direct Fire Recipe)

INGREDIENTS:
 
1 800 grams – 1 kilo cleaned Tilapia or Pla-Pla (term for a kilo or larger Tilapia)
 
RUB:
2 sachets Knorr or Maggi “Sinigang Mix” (tamarind soup base mix)
3 grams fine salt
2 grams ground black pepper
2 grams ginger powder
2 grams red cayenne pepper powder (for little “kick”)
20 ml. EVOO (Extra Virgin Olive Oil)
 
GARNISH, SIDES & DIP
1 whole bunch of “pechay Baguio” (wom bok or wong bok) to serve as fish-wrap and as bed & garnish.
2 medium tomatoes – sliced
1 small carrot, de-skinned, julienned
whole red and green bell peppers for garnish ONLY (optional)
1 “manibalang (semi-ripe) green mango” – skin on, sliced (should you want plain green...go ahead)
20 grams pre-cooked “alamang bagoong” (shrimp paste) as mango dip
15 ml. soy sauce with 5 ml. calamansi (or lemon) juice for dip

COOKING MEDIA:
foil
wire rack
2 tongs or spatula with large scoop-ends

PROCEDURES:

1. Slit sides and back of Tilapia for full flavor rubbing & penetration

2. Except for EVOO, blend and mix well via wire whisk all powder ingredients of rub. Set aside.

3. Pour in EVOO to all sides, inside, into the slits and into head of fish and cover all parts by seemingly massaging its flesh. This will ensure optimum powder-flavor absorption.

4. Apply rub and ensure all parts are covered.

5. Foil underneath, lay flat leaves of pechay to serve as bed & wrap, put in fish, cover with leaves of pechay again… then wrap and fold ends of foil so juices won’t leak out.

6. In wire rack lay fish. Fire stove to high temp.

7. As size of fish is quite big that it won’t fit into 1 cooking, cook fish 2 minutes in upper part…slide then cook lower part for 2 minutes as well.

8. Turn fish the other side and repeat #7.

9. After 4 minutes… now you get your juiciest and tastiest Tilapia that you can happily enjoy with family or friends.

10 Set in plate, garnish, serve along with mango & “bagoong” plus the soy sauce-calamansi dip.

Note:
Seems long process at first instance but your 2nd to nth times will normally just take you 10 minutes prep plus max 10 minutes cooking.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic

Ube Halaya Recipe

Ingredients :

•     3/4 cup purple yam powder
•     1-1/2 cups milk
•     1/2 cup sugar
•     1 egg, beaten
•     1 tsp. unsalted butter

Cooking Procedures :

1. Place yam powder and milk in a saucepan; mix thoroughly. Add sugar, egg and butter; simmer over low heat for about 1 hour. Stir constantly using a wooden spoon until the mixture thickens and becomes elastic.
2. Transfer the mixture into a lightly greased containers with lid; let cool to room temperature. Do not cover while still hot.
3. When cooled, cover and chill in the refrigerator for about 3 hours; serve chilled in individual bowls.
4. Serves 4 to 6.

Source: Filipino Recipe Site

Guinataang Bilo-Bilo Recipe

Ingredients :

•     1 cup glutinous rice flour
•     1/2 cup dried tapioca pearls
•     2-1/2 cups coconut milk
•     10 cups water
•     2-1/2 cups sweet potato, peeled and cubed
•     1 cup sugar
•     3 ripe saba (plantain) bananas, sliced into rounds
•     5 fresh or canned jackfruit, cut into strips

Cooking Procedures :

1. Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and bring to a boil. Drop each balls in the boiling water; cook for 5 minutes or until they float. Remove rice balls; set aside.
2. Boil tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.
3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil. Add sweet potatoes; cook over medium heat for 15 minutes. Add cooked tapioca, sugar and cooked rice balls; cook for 10 minutes.
4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is tender. Add the remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to low; simmer for another 3 minutes.
5. Ladle onto individual bowls; serve warm or chilled this guinataang bilo-bilo.
6. Serves 4.

Source: Filipino Recipe Site

Kutsinta (Brown Rice Cake Recipe)

Ingredients :

•     1-1/4 cups water
•     3/4 cup brown sugar
•     1 cup flour
•     1 tsp. lye (lihiya) water, for cooking
•     grated fresh coconut

Cooking Procedures :

1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well.
2. Boil some water in the steamer. Stir flour mixture to recombine.
3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans.
4. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds.
5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe.
6. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes.
7. Makes 10pcs of Kutsinta.

Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores. It is used in suman sa lihiya which are usually wrapped in banana leaves and insapin-sapin, the multi-layered and muti-colored rice cake. Frozen banana leaves and even fresh ones are now available in Filipino food stores.

Source: Filipino Recipe Site

Coconut Milk Jelly (Nata De Coco & Tadpole Recipe)

Ingredients

• 1pkt Agar agar powder (10g)
• 1pkt Tadpole (boil 5mins)
• 1pkt Nata De Coco (coconut flavour, Jubes)
• 250ml Fresh coconut milk (Heng Guan) add a pinch of salt
• 150ml Syrup from Nata De CoCo 
• 750ml Water
• 6-8 tbsp Sugar
• Pink & Green food colouring
• 14 cups

Method

1. Fill each cup with 6 cubes of Nata De Coco.
2. Combine agar agar powder, water, syrup and sugar. Bring to boil until the mixture dissolve.
3. Lower the fire then pour in the fresh coconut milk, and stir a while, off the fire.
4. Divide into 2 bowls. Add pink and green food colouring into individual bowl.
5. Pour 3/4 portion mixture into each cup. Leave to set, the jelly will split into 2 layers.
6. Chill in the fridge.
7. Décor each cup with 3 Nata De Coco & Tadpole before serving.

Recipe by Wendy Kwan

Mango Spice Banana Bread

Mango Spice Banana Bread

Necessity was again the mother of invention when it came to this new version of Banana Bread. I'm not sure why Spouse keeps buying so many bananas when they never seem to all get eaten before they start to get over ripe. This time a sweet, very ripe mango shared the bottom of the fruit bowl with the bananas. First, I figured I'd make spice muffins with the mango and banana bread with the bananas but then it occurred to me, "Why not combine the two?" The result was really delicious and well worth trying.

Make sure you dice the mango quite small (under 1/2 inch), especially of it is very ripe, to make sure the mango pieces stay evenly distributed in the batter. This is my new favorite banana bread. These flavors really do go together exceptionally well.

Mango Spice Banana Bread

Recipe by Barry C. Parsons

A different mango and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.

Prep time: Approximately 20 minutes

Cook time: 45 minutes
Total time: Apprroximately 1 hour 15 miutes
Yield: 1 large or 2 small loaves
Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 tsp powdered ginger
• 1/4 cup orange juice
• 1 tsp orange zest, finely minced
• 1 large ripe mango, diced small

Directions

1. Preheat oven to 350 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in diced mango.
5. Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
6. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Homemade Cherry Ice Cream Bon Bons {Dairy-Free Option}

CHOCOLATE + CHERRIES go so perfectly together!  

With this heat wave going on in Northern California, I knew I had to make some homemade ice cream ... I mean why not?  Ice cream is mandatory when summer heat hits!  At least it is in my book.  

One of my family's favorite fruits is cherries.  We all love them + I love ice cream, so I decided to make homemade cherry ice cream for us.  But I didn't stop there, I decided to make something extra special ... 


CHERRY ICE CREAM BON BONS 

I am super excited to be sharing this delicious + sweet recipe over at one of my favorite blogs today ... Live Simply!  

These dainty little bites of cherry ice cream covered in chocolate are out of this world!  

Head over to LIVE SIMPLY to get the full recipe for these Homemade Cherry Ice Cream Bon Bons!

If you haven't visited Kristin's beautiful blog yet, make sure to check out some of my favorite recipes ... Beet Strawberry Salad with Balsamic Mustard Dressing, chewy Chocolate Chip Cookies + Brownies {these are SO delicious ... trust me, you're going to want to make these often}.  She's got wonderful DIY recipes too like her Homemade Ultra-Moisturizing Lotion {without coconut oil} + Homemade Neosporin.  

HAVE YOU EVER MADE BON BONS BEFORE?  SUMMER IS THE PERFECT TIME TO GIVE IT A TRY! 

{{ Check out my Homemade Blackberry Ice Cream Bon Bons recipe too.}}

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop + Allergy Free Wednesday @ Tessa the Domestic Diva. 

Barbecue Chicken Thighs Recipe

Ingredients

3 Chicken Thighs

Marinade
2 cloves garlic (finely pounded)
2 pieces shallot (finely pounded)
2 tbsp Japanese barbecue sauce
2 tbsp castor sugar
1 tbsp Huadiao wine
1 tbsp soy sauce

Instructions

-Marinate the chicken thighs with all the ingredients and mix well. Season for overnight or at least 4 hours.
-Set oven to 220 degrees. Line a baking tray with aluminum foil. Place chicken thighs in the oven and bake for 20 minutes. Remove out the tray and applies the leftover marinade sauce over the chicken thighs. Lower the temperature to 160 degrees and bake
for another 45mins until the chicken is cooked and turned slight brown.
-Serve on a plate with spaghetti, potato with bacon sliced, bacon with asparagus.
-Ready to enjoy!

Recipe by Sandra Kwan

Gramp's Salad Recipe

INGREDIENTS:

1. 8-10 pieces of processed meat product you wish.
Slice into strips and fry to your desired done-ness. Set aside.
2.    1 medium broccoli (stalks included) cut to bite size
3. 4-6 leaves of sliced lavander cabbage
4. 4-6 whole leaves of green cabbage - 2 to serve as "bed" & 2 sliced
5. 4 whole leaves of lettuce (any type) - 2 also to serve as "bed" & 2 sliced
6. 1 small carrot - julienned
7. 2 cloves crushed garlic
8. 5ml. EVOO (Extra Virgin Olive Oil)
9. 20 grams oyster sauce
10. 5 grams salt
11.2 grams black pepper
12. 15 ml. tap water for dressing
13. 250 ml. tap water for blanching

PROCEDURES:

1). Saute crushed garlic in heated EVOO.
2). Pour in 5ml. tap water & oyster sauce.
Toss. Simmer. Set aside.
3). In a pan pour in 250 ml. water. Add 1/2 of salt. Boil.
4). In strainer gather all veggies and
blanch in boiling water for just 1 minute.
5). Create "bed" of blanched whole veggie leaves in plate.
6). Pour on top sliced vegetables.
7). Top with fried meat strips.
8). Dress with simmered oyster sauce.
9. Again & again, best enjoyed with loved one.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic

Pinaupong Manok Recipe

INGREDIENTS:

MAIN:

• 1 kilo fully cleaned chicken, neck, feet & innards removed 
• and, if possible, skin still intact
• 2-3 kilos rough sea salt (steaming pan dependent)
• 2 packets of Knorr or Maggi “Sinigang Mix” (tamarind soup base)

GARNISH:

• 1 small sliced carrot
• 1 small sliced cucumber
• 1 small bunch onion leaves or celery stalks (optional)

DIPPING SAUCE:

• 1 small cut of ginger, de-skinned, grated
• 20 ml. EVOO (Extra Virgin Olive Oil)
• 40 ml. soy sauce
• 10 ml. calamansi juice
• 10 grams “chili-garlic sauce” (optional)

PROCEDURES:

1.   Covering all parts inside and outside, rub chicken with “Sinigang Mix”. Set aside.

2.   In suitable pan, pour in salt and make at least 2 inches thick layer at the bottom.

3. Sit in chicken making sure not a part of it touches the sides of pan. (failing which, burning occurs). Use its neck or feet as “kalso”  (wedge thing) under it to ensure chicken sits upwards.

4. Heat pan at medium temp and “steam” chicken for no more than 20 minutes (for very juicy inside) or up to 25 minutes (for just right medium well state). Steaming longer will render dryness to poultry.

5. While waiting heat EVOO, pour in grated ginger and heat for 1 minute. Set aside.

6. And now... oh WOW,  your chicken “steamed via bed of salt” is done.

7. Mix in “calamansi juice”, soy sauce and “chili-garlic sauce” for dip or grated ginger with soy sauce or whatever… it’s your rule…your wild…

8. Slice, garnish and serve your very own style of better than Hainanese poultry.

NOTE: 
Don’t worry about your pan. Just pour in half pan tap water.
Let sit overnight.  Post cleaning, it will again be 
“spick and span”.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic

Til dia Maasor Aanja..... ( Fish in sesame seed paste gravy)

তিল  দিয়া মাছর  আঞ্জা 

Ingrediants:

• 10-12 pieces of River fish ( Rohu, Catla etc.)
• 4 tbsp Til bota (Sesame Seed Paste...Here I have used brown sesame seed paste)
• 1 cup of boiled potato cubes 
• 1 Large Onion (finally chopped)
• 1/2 tsp Ginger paste
• 1/2 tbsp garlic paste
• 1-2 Green Chilies 
• 1 tsp Cumin Powder
• 1/2 tsp Turmeric Powder
• 3-4 tsp mustard oil
• Salt to taste

Method:

• Clean and wash the fishes carefully. In a big bowl add salt and turmeric powder in the fishes and rub it with your hand.
• Heat mustard oil in a pan and fry the fishes for about 5-6 minutes. When it turns golden brown in color keep the fried fishes aside
• In the remaining oil of the pan add onion, green chilies, garlic and ginger paste. Cook till it turns brown.
• Add boiled potato cubes,cumin powder, turmeric powder and salt. Fry them for 5 minutes
• Add the sesame seed paste and 2 cups of hot water. 
• Add the fried Fish pieces .Cover and cook it till the gravy turn thick.
• Garnish with coriander leaves & serve with steamed rice

Oven Toastered Chicken Recipe

INGREDIENTS:

• 1 kilo whole cleaned, innards removed, chicken

MARINADE:

• 500 ml. tap water
• 100 ml. Sprite or 7-Up
• 10 ml. cane vinegar
• 5 grams salt
• 2 grams MSG (optional)

MEAT RUB:

• 3 grams cracked black pepper
• 3 grams dried thyme
• 2 grams nutmeg powder
• 2 grams coriander powder
• 2 grams Spanish paprika powder
• 3 grams garlic powder
• 3 grams onion powder

COOKING NEEDS:
Oven toaster with rotisseri
Oven toaster skewer
Stainless wire or thick tying thread
Meat thermometer

PROCEDURES:

1.    Combine all ingredients of marinade. Tumble well to dissolve solids.
2.    In ref or chiller (NOT FREEZER), marinate chicken overnight.
3.    With little massaging, tumble every 6 hours to effect full flavor absorption.
4.    Mix all ingredients of meat rub. Toss and tumble well for optimum blend.
5.    Without overly draining, coat chicken thoroughly with meat rub 
covering all parts-outside and inside.
6.    Screw on chicken unto skewer. Tighten and secure well as chicken will be cooked while rotating. If need be, use stainless steel wires or thick thread to fasten legs well unto skewer. Wedge skewer unto rotisserie slots. Set to lowest temperature and cooking time first. Test if rotating.
7.    Check if heating rods up & down are ON. 
8.    All ok, re-set oven toaster to 170-175 deg. C (338-347 deg. F).
9.    Roast/toaster for 45 minutes OR until internal temperature of chicken on its middle part of legs (where blood is usually evident ) is 85 deg. C
10.  Once desired INTERNAL temp is reached, DONE. Be glad to have a toastered chicken with light to dark brown skin outside, ultra aromatic, 
juiciest poultry with zero blood coagulation inside that you've ever cooked.
CAREFUL. TOASTER IS HOT. 
ENJOY.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic