Green Onion Cakes

Ingredients:

1 cup of flour, (breaded or all purpose)
1 tablespoon vegetable oil
2 head of green onion, sliced ​​thin
3 tablespoons sesame
4 strips bacon
1/2 tsp salt
1/3 cup boiling water







Procedures:

Mix flour and salt in a bowl. Mix the water with fork until dough make. Knead for 30 minutes.

Meanwhile, fry the bacon until crispy, drain and crush.

Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)

Cut the dough crosswise into small pieces with 2 inch wide.

Brush the thin sheet with oil from the frying of bacon, sprinkle bacon and green onion on the top.

Roll and press the edges to stick together. Align Roll dough and press it with palm. Roll a rolling pin into circles with a 4 inch diameter. Sprinkle with 1/2 tsp sesame both sides and hold both the masses. If not used after squash, refrigerate separately until 8 hours.

Warm oil in pan on moderate fire. Fry the cakes for 2-3 minutes. Serve hot.

Egg Rolls with sweet and sour sauce

Ingredients:

1 pck. of lumpia wrapper

1 egg, beaten less

Cooking Oil

Soy sauce

For crab stuffing-

1 cup celery, sliced ​​thin

1 teaspoon cornstarch

1 tsp sesame oil

2 head of green onion, sliced ​​thin

2 kutsarityang shortening

1/2 tsp ginger, chopped

1/2 tsp sugar

1/2 tsp salt

1/4 pound togue

1/4 pound of crab flesh, squeezed

3/4 cup mushrooms, chopped

3/4 cup bamboo shoots, chopped

1 1/2 teaspoons dry sherry

1 1/2 tsp soy sauce

For Ham stuffing-

1 cloves garlic, minced

1 large onion, chopped

1 cup celery, sliced ​​thin

1 tablespoon cornstarch

1 tablespoon dry sherry

2 cups cabbage, shredded

2 tbsp soy sauce

2 tbsp oil

1/2 tsp ginger, grated

1/2 pound ham, sliced ​​lengthwise and thin

1/2 tsp salt

1/2 cup bamboo shoots, sliced ​​long and thin

Sweet and Sour Sauce-

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tsp chili sauce

3 teaspoons sugar

3 tsp wine vinegar

1/2 cup chicken broth

pepper, very few

Lumpia Skin-

1 cup flour

1 cup and 2 tablespoons water

Procedures:

Make the crab stuffing. In a bowl, mix and dry sherry, soy sauce, sugar, salt, cornstarch and sesame oil. Set aside. Heat oil in pan. Place the ginger, stir once then mix the togue, mushroom, celery and bamboo shoots. Cook for 2 minutes while stirring it. Add the flesh of the crab and green onion. Mix while cooking to thicken. Set aside and refrigerate.

Next is for the ham stuffing. Mix cornstarch, salt, soy sauce and dry sherry and set aside. Heat oil in pan. Put the garlic and ginger, stir then put the onion and celery. Stir for 1 minute and add the ham, bamboo shoots and cabbage. Stir the sauce into the bowl. Place in pan and stir while cooking until boil and thicken. Fridge.

For the sweet and sour sauce. Mix in saucepan all its elements. Cook while stirring until thicken it up. Fridge.

Prepare the skin of Lumpia. Mix flour and water to thicken and become refined. Let at least 15 minutes. Heat pan over medium heat. Dip a pastry brush in broad masses. Wiping the pan to make a thin square with 6 inch wide. If there are holes, brush the dough again. Do not pile it on them when cooked. If not used, put wax paper between each skin and place in refrigerator until for one day.

Placing the stuffing, follow this:

1. Put 2 tbsp of stuffing the skin that lumpia. fold the bottom part and roll once to cover the stuffing.

2. Fold the left and right side of the skin. Brush beaten egg the folded part and the upper part of the lumpia.

3. Roll until it covered properly the stuffing. set aside on a baking sheet while doing the others.

Heat oil in pan with 1 1/2 inch volume. Fry 3 or 4 lumpia for 2-3 minutes. Ready, then turn over occasionally deliver and drain. Serve it with a sweet sour sauce.

Braised Pork Belly with Sugar (Filipino Humba Recipe)

Braised Pork Belly is a sweet pork dish that resembles the famous pork adobo in terms of appearance.  It is popularly known as Humba for Filipinos, especially in the southern parts of the Philippines.This is one of the delicacies usually prepared by every Filipinos in parties or salo-salo,
Try it and you will love it!

Here's how

Ingredients :

1 lb. pork (used pork belly or pork hocks), cut into serving pieces.
1 cup of water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)

Braised Pork Belly with Sugar Procedures:

1.Combine all ingredients in a big pot and bring to a boil.
2.Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
3.If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.
4.As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
5.Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Spaghetti With Roasted Pepper Sauce

Spaghetti With Roasted Pepper Sauce

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 10 mins

This creamy sauce made from roasted peppers can be made while the pasta is cooking.
Ingredients:

1 Package High Fiber Spaghetti
1/3 Cup Diced Onion
3 Garlic Cloves, Peeled & Minced
2 Tablespoons Olive Oil
4 Roasted Sweet Red Peppers
1 Roasted Red Hot Chili Pepper (Optional)
3 Tablespoons Tomato Paste
1/2 Cup Chicken Broth (Or Vegetable)
Salt & Pepper
To Serve:
1/3 Cup Chopped Toasted Walnuts
3 Ounces Goat Cheese Crumbles
Directions:

Heat the olive oil and cook the onion until tender, about 5 minutes.
Add the garlic and cook until fragrant.
Place the onions, garlic, peppers, tomato paste and chicken broth in a food processor and blend until smooth.
Season with salt and pepper, then transfer to a pot and keep warm.
Cook the pasta in a large pot of boiling salted water, until "al dente".
Drain the pasta, reserving a small cup of the pasta water.
Return the pasta to the pot, add the pepper sauce and stir over high heat until well mixed, adding some of the pasta water as needed to loosen the sauce.
Serve the pasta in individual bowls, topped with the goat cheese crumbles and walnuts.

Claypot Chicken with Bitter Gourd Chicken, Dinner, Lunch, Vegetable

This is my mother’s recipe for Claypot Chicken with Bitter Gourd.

Ingredients

    1 large bitter gourd (wash, remove seeds, cut halved across the bitter gourd and then, cut to chunk bite sizes)
    2 whole chicken legs (remove skin and cut to chunky bite sizes. You can keep the skin if you don’t mind the dish slightly oily)
    5 pieces dried chinese mushrooms (pre-soaked till soft and cut to two with stems discarded)
    1 1/2 tablespoons tau cheo
    4 cloves garlic (chopped)
    2 tablespoons cooking oil (preferably palm oil)
    1 cup warm water

Seasoning

    1 1/2 teaspoons dark soya sauce
    Salt to taste
    a pinch of sugar

Method

Heat oil in wok and stir-fry garlic and tau cheo for 30 seconds. Add chinese mushrooms, chicken and bitter gourd and continue stir-frying till outer layer of chicken meat is cooked.

Add seasoning and water enough to cover the ingredients. Bring to boil. Meanwhile, if you have a claypot, heat it up whilst waiting for the gravy to boil in the wok.

Once the gravy is boiling, transfer contents into claypot and simmer for 15 minutes on medium heat till gravy reduced to your liking. If you do not have a claypot, simmer likewise.

Serve hot with white rice.

Creme Brulee

Creme Brulee

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 45 mins

Creamy baked custard is topped with a layer of crisp caramelized sugar in this tasty dessert.
Ingredients:

2 Cups Heavy Cream
1/2 Cup Sugar
1 Vanilla Bean, Split Lengthwise
5 Large Egg Yolks
Topping:
12 Teaspoons Sugar
Directions:

Preheat the oven to 325 degrees F.
Bring the cream to a boil with the vanilla bean, then remove from the heat and let cool for 10 minutes.
In a bowl, beat together the egg yolks and sugar, and slowly begin to add some of the cream mixture to the bowl, mixing well.
Continue until all the cream has been combined with the egg mixture.
Pour this mixture through a fine strainer, and into 4 individual ramekin dishes placed in a baking dish large enough to hold them.
Add enough water into the baking dish to come up halfway up the sides of the ramekins.
Bake for about 35 minutes, or until almost firm.
Cool to room temperature, and then refrigerate for at least 2 hours.
Sprinkle the topping sugar on top of each ramekin, and either broil or use a kitchen torch to caramelize the sugar.
Serve.

Easy Lemon Chicken

The fresh, clean taste of Lemon Chicken is good served all year round. Lemon does a much for chicken as it does for fish as you'll see with this recipe. The lemon shines through and highlights the other flavors in this dish as well.

The best part about this Lemon Chicken recipe is that it's ready in under 30 minutes, and it can also be easily doubled to feed more.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Ingredients:

    3 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see Recipe Notes below)
    1 tablespoon olive oil
    2/3 cup chicken broth
    1/4 cup fresh lemon juice
    2 tablespoons drained capers
    2 tablespoons chopped fresh parsley, plus mor for garnish
    1 lemon, thinly sliced

Preparation:
1. On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper. Coat each breast with the mixture, shaking off the excess.

2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter.

3. Add the chicken broth and lemon juice to the skillet. Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.