Wednesday, February 3, 2010

Garlic Chicken


300g chicken drumstick(bone removed)
1 tbsp dark soy sauce
2 tbsp osyter sauce
1 tsp sugar
2 tsp dark vinegar
8 cloves garlic
1 tsp sesame oil
1 stalk coriander


1. Rinse chicken, pat dry and spread it out. Cut into 6 equal portions.

2. Mix well dark soy sauce, oyster sauce, suagr and vinegar. Peel garlic. Using the side of your
cleaver, pat garlic then mash them up before adding to the seasoning ingredients. Add
sesame oil and stir well.

3. Place chicken on plate. Pour garlic sauce over them and steamover high heat for about
20 minutes. Scatter chopped coriander on top.

Crispy Fried Oysters


300g fresh oysters
1 small piece ginger
1/4 tsp salt
1/3cup cornstarch
1 egg white
1/2cup sweet potato starch


1. Rinse oysters and pat dry.
2. Rinse ginger and grind well. Put a tablespoon of it into the oysters then add
salt and mix well.
3. In respective order, dab each oyster with cornstarch, egg white and sweet
potato starch.
4. Heat up some oil for deep-frying to about 170C. Deep-fry oysters till crispy
then remove to drain oil. serve with pepper salt or tomato sauce.

Monday, February 1, 2010

Clay Pot Beef Brisket


500g beef brisket or ribs strips
1/2 carrot, radish
3 stalks spring onion
1 small piece ginger
1 tbsp wine
1 tbsp rock sugar
3 tbsp dark soy sauce
1/4tsp salt
1 tsp cornstarch


1. Rinse beef and scald to remove blood water.

2. Peel ca and raddish, rinse then roll-cut into pieces. Slant-cut spring onion
into sections.Cut ginger into slices.

3. Put 1/2 stalk of spring onion. 5 slices of ginger and 8 cups of water into a pot.
Bring to a boil before adding beef. Cook over low heat for about an hour. Remove
and cut into small pieces when slightly cooled.

4. Heat up 3 tablespoons of oil and stir-fry the rest of spring onion and ginger till
fragrant. Add beef, wine, dark soy sauce and rock sugar. Stir evenly then add a
cup of water, carrot and radish. Cover and continue to cook for about 1o
minutes. Season with salt and thicken with the mixture of cornstarch and 1
tablespoon of water.

5. Heat up the clay pot, Pour cooked beef into it and cook for another 2 minutes.

Sunday, January 31, 2010

Crispy Salty Prawns


600g prawns
2 stalks spring onion
3 gloves garlic
1 red chilli

Seasoning A:

1 tsp salt
1 tbsp wine

Seasoning B:

1 tsp sugar


1. Rinse and drain prawns, marinate with seasoning A.

2. Heat half a pan of oil and deep-fry prawns over low heat first.When the color
turns red, switch to high heat and deep-fry until crispy. Remove.

3. Rinse spring onion, garlic, chilli and chop finely. Heat up another 3 tbsp oil
and stir-fry chopped spring onion, garlic and chilli until fragrant. Add prawns
and fry evenly. Add Seasoning B and serve.

Summer fan cups

Materials needed:

big mixing bowl
wire whisk
1 pack chocolate sandwich cookies
1 cup crushed grahams
2 cups Alpine full cream milk, cold and
divided into 2 separate cups
1 pack chocolate flavored instant pudding and pie filling
1 pack instant cream pudding(96 grams)
gummy candies( worm and shark or fish)
dessert glasses


1. Pour 1 cup cold milk into a mixing bowl.
2. Add chocolate flavored instant pudding.
3. Mix well with a wire whisk.

4. Remove cream filling from chocolate sandwich cookies, and crush cookies.
n Mix 1/4 cup crushed cookies into the mixture.
5. Scoop into dessert cups. Refrigerate for at least 30 minutes.

6. Spoon remaining crushed chocolate cookies onto chilled pudding to resemble dirt.

7. Top with gummy worms.

8. Make a light version of the fun cups.
Pour remaining 1 cup cold milk into a clean mixing bowl.
9. Add instant cream pudding mix.

10. Mix with a wire whisk.

11. Add 1/4 cup crushed grahams. Mix well.

12. Scoop into dessert cups or glasses.
Refrigerate for 30 minutes.
13. Spoon remaining crushed grahams onto chilled pudding to resemble sand.

14. Top with gummy sharks

Friday, January 29, 2010

Banana Brown Barrels

Fun with Banana
6 large meduim-ripe bananas(lakatan) 1 egg 1 cup fresh or evaporated milk 3/4 cup panko(japanese breadcrumbs) 3-4 cups cookikng oil 3/4 cup brown sugar

1. Peel bananas and slice off the pointed tips.Cut bananas into three equal parts.

2. Insert a cocktail toothpick or popsicle stick into the center of each sliced banana.

3. In a bowl, whisk together egg and milk. Spread the breadcrumbs on the waxed paper or
baking paper.Dip each banana into egg-milk mixture.

4. Roll bananas in breadcrumbs.

5. In a frying pan or wok, pour cooking oil and heat until oil begins to shimmer. Carefully
put bananas in the oil and fry until golden brown, or about 1 minute.

6. Use tongs or slotted spoon to remove bannas from the hot oil. Drain bananas on a plate
lined with paper towels.

7. Let bananas cool one to two minutes then roll them in brown sugar. Serve immediately
or chill inrefrigerator until serving time.
Bananas are good warm or cold.

Thursday, January 28, 2010

Baked Oysters with cream-spinach sauce

2 tbsp butter
1 tbsp minced garlic

1 cup mince onion
1 cup Carnation Evap
1 250ml Nestle All Purpose Cream
2 eggyolks, tempered
1 tsp sugar
3 cups chopped spinach
2 Maggi Chicken broth cubes
2 kl fresh oysters with shell, cleaned,blanched and top shell discarded


1. Pre-heat oven to 350F. Heat butter, saute garlic and onion until limp.

2. Add the next six ingredients one by one while stirring mixture vigorously
with a wire whisk.

3. Seamer until heated through but not boiling. Set aside.

4. Arrange oysters on baking dish and top with the prepared cream and spinach.
Baked for 15 minutes or until topping turns light brown in color.

Wednesday, January 27, 2010

Deep-Fried Shrimp Balls

1 egg
600g shelled shrimps


11/2 salt
1 tsp sugar
Ginisa Mix
some Cornstarch


1. Filter egg for the egg white.
2. Rinse and de-vein shrimps. Pat dryan and chop into a paste. Add egg white
Seasoning, stir the paste in one direction with a fork.
3. Puor oil into a pan until it is 70% full. when it is hot, use your fingers to make
a shrimp paste balls and dip them carefully into the pan. Deep-fry shrimp
balls until golden brown.

Cheese Crab

Add Image

2 crabs
2 butter
1 tbsp chopped garlic

Seasoning A:

some cornstarch

Seasoning B:

some cheese
1 tbsp sugar


1. Wash crabs thoroughly and cut into chunks. Coat seasoning A on the crabmeat
only. Deep-fry briefly.
2. Heat up some oil and melt butter. Stir-fry chopped garlic until fragrant.
Add Seasoning B and some water, bring to a boil and pour over crabs.

Thursday, January 21, 2010

Stir-fried Clams


300g clams
3 stalks spring onion
1 small piece ginger
3 gloves garlic
few stalks basils
1tbsp wine
1tbsp dark soy sauce
1/2tsp sugar
1tbsp fish sauce
1/4tsp sesame oil


1. Rinse clams and drain. Slant-cut spring onion into sections.
Cut gi and cunger into thin slices. Peel garlic and cut into slices.
Pluck old leaves and tough stems off basils.
2. Heat up 2 tablespoons of oil and stir-fry spring onion, ginger and garlic till
till fragrant. Add clams stir evenly. Add wine, dark soy sauce, sugar and
fish sauce. Cover and cook for about a minute.
3. when clams open up, add basils and sesame oil.

Mango and Shrimp Rolls


1 mango
30 shrimps
1/4tsp salt
pinch of pepper
10 pcs. spring roll skin
2 stalks coriander
some mayonnaise


1. Remove skin and seed of mango and cut into 20 small pcs.

2. Remove shrimps veins, rinse and pat dry. Mix well with salt and pepper. Cut
coriander into sections.

3. spread a piece of spring roll skin. Place 2 pcs. of mango. 3 shrimps and a
sectionof coriander on it. Squeeze on a little mayonnaise and roll up.
dab some cornstarch water at the ends to prevent the roll from opening up
during frying.

4. Heat up some oil for deep-frying to about 170C. Deep-fry the rolls till golden
brown. Remove to drain oil.

Monday, January 18, 2010

Ihaw-Ihaw Fiesta with Green Mango and Bagoong Relish

A platter of grilled chicken and pork with a siding of green mango ang bagoong relish

1 Kg. pork liempo chopped
1 Kg. chicken breasts or thigh fillets
1/4 cup chopped wansuy ( cilantro)
1/2 cup cooked bagoong alamang
1 tsp. Maggi Magic Sarap

For The Marinade:

1/2 cup Maggi Savor Classic, divided
2 packs Maggi Magic Sarap ( 8 grams each)
1/4 cup minced garlic, divided
10 pcs calamanci

For the basting liquid:

1 cup annatto oil
1 pack Maggi Magic Sarap (8 grams)
1 tbsp. sugar

For the green mango and bagoong relish:
2 pcs. green mangoes chopped
2 pcs. onions chopped
3 pcs. tomatoes deseeded


1. combine ingredients for the marinade and mix well. Divide into two bowls,
and add pork liempo and chicken in separate bowls. Marinate for at least
1 hr.
2. Prepare the basting liquid or annatto oil by mixing together all ingredients.
3. Grill marinated pork and chicken, basting both sides occasionally with the
prepared annatto oil to give it added color and flavor.
4. Prepare the green mango and bagoong relish. Combine all ingredients and
mix well.
Serve with grilled pork liempo and chicken.

Mushroom and chikcen bites


1 can Jolly Whole Mushroom 400g
250 grmas chicken breast fillet, small dice
1/2 teaspoon Dried basil
1 small Onion, minced
2 cloves Garlic, minced
1 stalk Celery, minced
1 piece Egg
1/2 cup Cheesse, grated
to taste Salt and pepper
Spring roll wrapper


1. Saute garlice in canola oil just until cooked
2. Add onions,garlic,celery and mushrooms. Season with dried basil, salt and
3. When the filling is cool,fold in the egg and grated cheese.
4. Cut the wrapper in half. Place 1 teaspoon of the feeling at the edge of the
wrapper.Fold over into triangles until sealed well. Repeat the process until
wrapper and filling is used up.
5. Preheat canola oil to 300 F. Fry the triangles until golden brown.
6. Drain these on paper towels and serve warm.