Super Easy Shrimp Fried Rice Recipe

INGREDIENTS:

• 1½ Tbs butter
• 1 Tbs minced garlic
• 1½-2 pounds jumbo shrimp
• 2 eggs
• 1 cup diced carrots
• 1 cup sugar snap peas
• 1 cup frozen petite peas
• 4 cups day old white long grain rice
• ¼ cup green onion

Sauce:

• 3 Tbs Soy Sauce
• 1½ Tbs Oyster Sauce
• ¼ tsp ginger paste
• ½ tsp (or more) Sriracha
• 1 Tbs honey

INSTRUCTIONS:

1. Add 1 tbs butter and garlic to a wok or large skillet and saute over medium high heat for 1 minute.
2. Add clean, deveined jumbo shrimp to the skillet and cook until pink
3. Remove shrimp from pan when pink and set aside
4. Add ½ tbs butter to skillet and crack 2 eggs into the pan, and scramble, cook until done
5. Add the eggs to the same bowl as the shrimp and set aside.
6. Mix together sauce ingredients
7. Add vegetables and stir fry for a minute or two
8. Add in your day old rice, and stir to coat well with the sauce, cook for 2-3 minutes
9. Add in the shrimp and eggs, and stir well to incorporate.
10. Enjoy!

Source: Eazy Peazy Mealz

Beef Chow Fun Noodles Recipe

INGREDIENTS:

Stir Fried Noodles:

• 400g (14 ounces) wide rice noodle
• 1 small bunch chives, cut into long section
• 2 cups bean sprouts
• 1 bunch choy sum
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 small white onion, sliced
• 3 thin slices of ginger
• salt
• oil

Beef:

• 300g (10.5 ounces) thinly pounded out beef
• ½ tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp Chinese cooking wine
• 1½ tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp oil

INSTRUCTIONS:

1. In a bowl combine together baking soda, cornstarch, Chinese cooking wine, soy sauce and sesame oil, mix well.
2. Add the beef and using your hands mix it well to distribute the marinade evenly, set aside for 15 minutes.
3. Place wok in a stove top and place in really high heat, once it starts to smoke add oil and swirl it around to coat the surface.
4. Let it reach the oils smoking point then add the beef in single layer as possible, leave it there without mixing for 30 seconds to a minute until brown on one side. Turn to the other side and leave it again for another minute. Now start to stir fry, continue doing so for 2 minutes. Remove beef from the wok.
5. Soak rice noodles in boiling water in a big bowl for 3 minutes, drain then set aside.
6. Combine the soy sauce, dark soy sauce and brown sugar, set aside.
7. Using the same wok add 2 tbsp oil bring heat to high then sauté ginger and onions.
8. Add the choy sum and stir fry for 30 seconds.
9. Add the noodles and the soy sauce sugar mixture, stir fry continuously for 2 minutes until sauce is evenly distributed. Add small amounts of water if needed so it does not dry out.
10. Add the beef back together with the bean sprouts and chives, season with salt if needed then stir fry for 30 more seconds.
11. Remove from wok, serve while hot.

Source: Honest Cooking

Roasted Chicken, Salted Egg And Pickled Green Mango Empanadas Recipe

INGREDIENTS:

Pastry Dough:

• 1 3/4 cups unbleached flour
• 1 cup whole wheat pastry flour
• 2 teaspoons turmeric
• 1/2 teaspoon fine sea salt
• 3/4 cup chilled coconut oil
• 2 teaspoons apple cider vinegar
• 1/2 cup plus 2 tablespoons ice water

Filling:

• ½ roasted chicken
• 1 salted egg
• 1 medium onion
• ½ cup diced pickled mango
• ½ cup frozen green peas
• 1 tbsp coconut oil
• Unrefined sea salt
• 1 tbsp unbleached all purpose flour
• 1/2 – 1 cup chicken stock
• Freshly ground black pepper

• 1 egg

INSTRUCTIONS:

1. To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
2. Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
3. To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.
4. To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.
5. Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.
6. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
7. Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.
8. Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.

Source: Sense & Serendipity

White Chicken Adobo Recipe

INGREDIENTS:

• 8 chicken thighs, de-boned (with skin on)
• 6 tablespoons oil
• 10 cloves garlic, peeled
• 125 ml white vinegar
• 6 pieces black pepper corns
• 2 bay leaves
• salt to taste

INSTRUCTIONS:

1. Season the chicken with salt and pepper. Heat the oil in a large pan. When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.
2. Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.
3. Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.
4. Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.

Source: Trissalicious

Sauteed Corned Beef And Cabbage Recipe

INGREDIENTS:

• 1 tablespoon cooking oil
• 1 large onion, diced
• 2-3 cups chopped cabbage
• 2 15oz cans Corned Beef
• Pepper

INSTRUCTIONS:

1. Heat oil in skillet over medium high heat.
2. Add onion and sauté for 1 minute.
3. Add cabbage and sauté for another 2 minutes.
4. Add cabbage and pepper; cover and simmer on low for 15 minutes.
5. Remove from heat and serve with rice while still hot.

Source: Saraplicious! Kitchen

Gising-Gising Recipe

INGREDIENTS:

• 3 garlic cloves, minced
• 1 red onion, minced
• small piece of ginger, grated (use ginger powder if it’s a hassle for you to peel and grate ginger)
• 100 g small shrimp or about 200 g lean ground pork
• kangkong stalks* chopped thinly about 2 cups or more
• 1 can coconut milk or about 2 cups fresh coconut milk
• green finger chilies, thinly sliced (use as much as you like)
• 1-2 pieces red chili peppers

INSTRUCTIONS:

1. Heat a pan with a little oil, about 2 teaspoons over medium high heat/fire. Add minced garlic followed by onion and ginger;
2. If using meat or shrimp, add them next but take the shrimp off the pan when it turns pink and set it aside to be put back towards the end of cooking.
3. When the ground pork has browned, add the kangkong, season with a little salt and pepper.
4. Next, add green chilies and the coconut milk, add water if needed. Season with fish sauce, cover and let it simmer until coconut oil comes out or stop the cooking process when the veggies are done and you want to have more coconut milk sauce for the rice.
5. Pair it with fried tilapia or any fish and enjoy!

Notes:
*Green beans and sitaw (string beans) can also be used instead.


Source: Home Cooking & Baking

Pulled Lechon Sandwich Recipe

INGREDIENTS:

• 400g Lechon
• 1 Cup Barbeque sauce, homemade or store-bought
• 2 Multi-grain rolls

INSTRUCTIONS:

1. In a saucepan, combine the barbecue sauce and lechon. If necessary, add additional water to barely cover the pork. Cook over low heat until the lechon can be pulled apart easily with a fork, about 1.5 to 2 hours.
2. Reserve and shred all the meat. Mix in the barbecue sauce to keep the pulled lechon moist.
3. Slice the bread down the center and fill with the pulled lechon.
4. Serve with your preferred sides such as caramelized onions, pickles, etc.

Source: Pepper