Sunday, May 20, 2012

Tamarind-Glazed Chicken Stir-fry


Ingredients:
4 fillets skinless chicken breast
1 tsp sinigang sa Sampalok mix
1 tbsp fish sauce (patis)
3 tbsp brown sugar
1/2 tbsp cornstarch, dissolved in /2 cup water
1 medium onion, diced
1/4 cup diced bell pepper
salt and pepper to taste
1/4 cup cashew nuts, chopped (leave some whole for garnish) (I used garlic nuts)

Instructions:
Cut chicken fillet into 1-inch bite sized pieces. Mix together sinigang mix, fish sauce, brown sugar, and dissolved cornstarch. Add sauce mixture to chicken pieces (enough to coat the pieces) and let it stand in the chiller for about 30 minutes.

Over high heat, saute chicken pieces until light brown. set aside.
In the same pan, saute onions and bell pepper. Add chicken pieces and sauce; let simmer until sauce thickened and chicken pieces are cooked. If sauce becomes too thick and chicken is still uncooked, just add a bit more water.

Adjust seasoning according to taste. Add chopped cashew nuts and mix well. Garnish with whole cashew nuts, if desired.

Recipe Credits: Yummy Magazine, October 2011

Sweet & Spicy Tofu and Eggplant stir-fry


Ingredients:
4 medium eggplants
1 1/2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp liquid seasoning
1/4 cup sugar
2 red bird's eye chilies, chopped
200 grams medium-firm tofu, cut into 1/2 inch cubes
steamed rice, to serve
chopped green onions for garnish

Instructions:
Rinse eggplants and cut crosswise into 1 inch thick rounds, then cut into half to form half moons. Heat oil in a skillet and fry eggplants pieces until soft and golden brown. Drain on paper towels. Set aside.

Place oyster sauce, liquid seasoning, sugar and chilies in a sauce pan. Mix until sugar dissolved  and slightly thick. Add eggplant and tofu. Stir-fry gently.
Portion steamed rice. Top with tofu-eggplant mixture, then garnish with chopped onions.

Notes:
  • Instead of red chilies I used Siling Pangsigang (long chili)
  • I pan fry the tofu and cut into 1/2 inch cubes
Recipe Credits: Yummy Magazine, March 2012

Spicy Peanut Noodle Salad

In a pot, cook 1 pack pancit canton noodles for 5 minutes. Drain water and let noodles cool. Meanwhile, peel and Julienne 1 cucumber. Give 1 cup bean sprouts a quick boil. Mix cucumber and bean sprouts with noodles; toss everything in 3 1/2 tablespoons satay sauce. Serve warm.

Recipe Credits: Yummy Magazine, May 2012

Tuesday, May 08, 2012

Pork Steak

Ingredients:
3-4 pieces Pork chop
Soy sauce
Calamansi Juice
2 small white onions, sliced
White sugar
Salt and Pepper to taste

Instructions:
Combine all ingredients except the onion slices. Marinate for 1 hour. Pan-fry the Pork chop. Pour in the remaining marinade and let it boil. Simmer until pork is tender. Add water as needed. Before serving add the white onions.
 

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