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.

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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.