Special Pancit Canton

Note: Much better if you have Calamansi or lemon.,but do not overdo.

Ingredients:

·         100g chicken liver, square cut

·         1  onion, chopped

·         4 cloves garlic, minced

·         3 tablespoons olive oil

·         140g cooked chicken

·         Salt and pepper

·         200g chicken balls

·         2 tablespoons soy sauce

·         1 large carrot, cut into matchsticks

·         1 small cabbage, shredded

·         2 stalks celery, cut crosswise

·         500ml water

·         115g pancit canton (yellow Chinese noodles)

·         2 pcs boiled egg, sliced in to four each

Directions:

1.      In a large frying pan, saute the onion and garlic in oil. Add the chicken, chicken liver, and salt and pepper to taste, then stir fry everything.

2.      Add the chicken balls and cook for 1 minute. Add the soy sauce and all the vegetables - carrots, cabbage, celery - and cook for another 2 minutes.

3.      Add the water and bring to a boil for another 2 minutes. Remove all the ingredients from the pan, leaving behind only the liquid. Set the cooked meat-vegetable mixture aside.

4.      Add the  canton noodles to the liquid. Mix well and cover. Wait for about 5 minutes.

5.      After five minutes pour the sliced eggs and return half the meat-vegetable mixture to the pan and mix with the noodles. Use the rest for garnish when serving.

Enjoy!!!!

Chicken Sisig

Ingredients:

v  2 pcs egg

v  10 pcs of whole Thighs and Legs 

v  3 onions 

v  4 pcs of green chilis (mild)

v  50 grams of butter

v  Salt and pepper

v  Soy sauce

v  Lemon juice

v  Vinegar

v  5 pcs Chicken liver

Cooking Procedure:

1.     Chop the chicken, liver, onion and the green chilis into small pieces.

2.     Heat up the pan and cook the chicken or until it became a little bit brown and set aside.

3.     Using the same pan sauté the onion and add the chopped chicken liver if your done pour the cooked chicken

4.     Pour salt, pepper, lemon juice, soy sauce, vinegar and the egg, you will be the one to decide of the measurement, it depends on your taste, but do not overdo.

5.     After 2 to 3 minutes pour the chopped green chili.

Serve Hot and Enjoy!!!

French Toast

A perfect for break fast because of easy and quick for morning

Ingredients:

• 1/4 cup flour
• 12 thick slices french bread
• 1 cup whole milk
• 1 table spoon sugar
• 1 pinch salt
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Instructions:

1. In a bowl, place in the flour, and gradually whisk in milk. Add in salt, three eggs, cinnamon, vanilla and white sugar, whisking after each addition until there are no lumps.
2. Over medium, heat up pan.
3. Soak each slice in mixture until moistened, then cook in pan until golden on both sides. Serve warm with syrup or favored topping.

Beef Stew

Ingredients:

• 1 1/2 pounds beef (prepared for stew)
• Enough flour to coat
• 1/4 cup salted butter
• 2 Large onions (diced)
• 1 clove garlic (finely minced)
• 1 1/2 cups beef broth
• 2 tablespoons cider vinegar
• 1 tablespoon tomato puree
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper (or to taste)
• 1/2 teaspoon thyme
• Your choice of side (rice or pasta)

Instructions:

1. Coat beef generously with flour. In a dutch oven, cook to golden brown in butter. Mix in the onion and garlic; cook for ten minutes, stirring frequently. Pour in the beef broth, cider, puree and spices.
2. Reduce heat, cover and leave to simmer for around two hours, or until fully cooked. Serve with your choice of side (cooked pasta or rice).

Pork Recipe 2

Roasted Pork with Herbs

Ingredients:

• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 teaspoon rubbed sage
• 1 medium garlic clove (minced)
• 5 pound boneless loin
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

Instructions:

1. Heat oven to 325 F (165 C).
2. Mix together sage, salt, pepper, and garlic in a bowl. Prepare pork loin by rubbing with seasoning mixture. In an roasting pan, place seasoned loin on the middle rack and bake for about three to three and a half hours, or until pork reaches 145 F (63 C).
3. In a saucepan, mix together the white sugar, cornstarch, vinegar, water, and soy sauce. Over medium low heat, bring to a low boil, sauce should begin to thicken. When pork is near finishing, glaze loin with sauce several times over the remaining cook time. Once fully cooked, remove pork from oven and glaze with remaining sauce before serving.

Chicken karaage

Chicken Karaage

Ingredients:

• 1 tbs soy sauce
• 1 tbs sushi seasoning
• 1 tbs finely grated fresh ginger
• 500g chicken thigh fillets, cut into 3cm pieces
• Vegetable oil, to deep-fry
• 130g(1 cup) cornflour
• 2 tbs plain flour

Step 1 
      Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 2 
      Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chichen and toss to caot. Shake off any excess. Cook, turning halway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to plate lined with paper towel. Repeat, in 2 more batches, with remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

1. 
   

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cheese cake

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Healthy Meal

 This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.

Ingredients

1 pound chicken scaloppini (about 4 ounces each)

• Kosher salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup low-sodium chicken broth
• Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
• 1 teaspoon white wine vinegar
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon unsalted butter
• Baby arugula for garnish
• Whole-wheat angel hair pasta or roasted potatoes, for serving

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

Per serving (does not include arugular or pasta/potatoes for serving):
Calories: 207; 
Total Fat: 9.5 grams; 
Saturated Fat: 3 grams; 
Protein: 25 grams; 
Total carbohydrates: 4 grams; 
Sugar: 0 grams; Fiber: 0 grams; 
Cholesterol: 73 milligrams; 
Sodium: 268 milligrams

Pork recipe

sage pork chop

Original recipe makes 6 servings

• 2 tablespoons butter
• 1 cup water
• 2 cubes beef bouillon
• 2 teaspoons salt
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 6 center cut bone-in pork chops

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per sides, or until well browned.

2. Meanwhile, in separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat low, cover and simmer chops for 45 minutes.

Chicken Recipe

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  Adobo-Rubbed Chicken Recipe

  Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion, chopped
  • 2 cloves garlic, roughly chopped
  • 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
  • 1 cup chicken broth, preferably organic
  • Salt and freshly ground black pepper
  • 1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly
  • 12 corn tortillas, warmed
  • Lime wedges, for serving

  • Directions

    Preheat the oven to 375 degrees F.

    Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.

    Preheat a grill or large grill pan over medium-high heat.

    Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

    Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.