Thursday, August 8, 2013

Pot Stickers

1 pound ground pork
2 tablespoons finely chopped ginger
3 stalks green onion, sliced 1/6"
1 egg, beaten
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon Chinese rice wine
3 tablespoons cornstarch
Pot Sticker wrapper (round)
cooking oil, to fry pot sticker


In a bowl, combine the pork, ginger, green onion, egg, salt, soy sauce, oyster sauce, sesame oil, wine, cornstarch, and mix well. 

Scoop one teaspoon of the mixture on the wrapper, wet half of the edge with water, crimp together the top, make three pleats on each side, then press together to seal. 

Fry around 8 to 10 pot stickers on a pan with cooking oil on high heat for  two minutes or until golden brown, then add 1/4 cup water to steam for 6 minutes with the lid on.

*Serve with a mixture of sweet chili sauce and vinegar. 

Friday, July 26, 2013

Lechon de Leche

Lechon de Leche, a baby suckling pig about 4 to 6 weeks old, roasted in the oven on a roasting pan or in a pottery container big enough to fit a 6 to 15 pounds baby pig.  Others get as big as 20 pounds baby pig, but if you have fewer guests, it would be good to get a smaller one to roast.  The ratio is one to one.  One pound for one person to enjoy this melt-in-your-mouth delightful roast. 

6 to 10 pounds suckling pig, clean and ready to roast
salt and pepper
butter or olive oil

Preheat your oven to 425 degrees Fahrenheit
Rub your suckling pig with salt and pepper. Brush with melted butter inside and outside. Roast in the oven frequently basting with butter or olive oil  for 2 hours or until skin is golden brown and crispy. 

To serve, cut the suckling pig with a plate and divide according to the number of guests. 

*Serve with fried potatoes and a simple green salad.  You can also make a gravy out of the drippings if you like. 

Tuesday, July 9, 2013

Cashew Chicken

Serves 2 or more


1/2 skinless chicken breast, cubed 1/2"
1 teaspoon baking soda
1 tablespoon cooking oil
1 medium yellow onion, cubed 1/2"
1 big green pepper, cubed 1/2"
1 cup whole roasted cashew
4 thin slices of ginger
1 tablespoon cornstarch
1 tablespoon rice wine

To Make Sauce:

1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon sesame oil

Mix everything together until well blended.


Marinate the chicken breast in baking soda for 15 minutes. Sauté the chicken in cooking oil on high heat in a wok until opaque for about 12 minutes. Transfer to a plate. Brown the ginger in the wok, add the onion and green pepper, and cook for 2 minutes. Add the cooked chicken and combine together. Pour the sauce, mix well,  and cook for 2 minutes.  Add the cashew and mix around to incorporate all ingredients.

Vietnamese Fresh Spring Roll

Serves 6


12 small-sized fresh shrimps; cleaned, deveined, cooked, and sliced into half lengthwise
3 ounces bean thread noodle, cooked
English cucumber, sliced thinly or julienned
1 bunch leaf lettuce, wash well and cut to pieces
half a bunch cilantro, wash and discard 2" from bottom part
rice wrapper 

Spicy Peanut Sauce

1 cup peanut butter
3 tablespoons hoisin sauce
1 cup water
1 teaspoon chili garlic paste
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar

Mix everything together in a bowl until well blended.

Sweet Fish Sauce

fish sauce
freshly squeezed lemon juice
1 Thai Chili

Mix everything together in a bowl until well blended.


Wrap the Fresh Spring Rolls.  Get one rice wrapper and soak it in a bowl of warm water and lay it on a plate.  On one side of the wrapper, put a little of the lettuce, English cucumber, cilantro, bean thread, and two or three shrimps on top.  Wrap the mixture with the side of the wrapper closes to where you put the ingredients.  Then fold both ends of the roll inside,  at the same time, roll the fresh spring roll as tight as possible until you reach the end.  Seal with water.  Repeat the process until all ingredients are used.  When serving, cut each roll into 2 or 3 pieces with a sharp knife.  Serve with both the Spicy Peanut Sauce and the Sweet Fish Sauce.

*Makes about 6 to 8 Fresh Spring Rolls

Spicy Fried Catfish

Serves 4


1 big catfish, cleaned and cut 1/2" thick into fillets 
coconut or peanut oil, for frying 

Sauce Mixture

3 tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons red curry paste
3 large cloves garlic, minced
3 thin slices of fresh lemongrass
3 slices fresh Galangal - chopped finely
2 fresh Kaffir leaves - remove center vein and chiffonade very thinly
3/4 cup water
1 tablespoon canola oil
1/4 cup Kra-Chai (optional)

Mix all together in a bowl.

1 red bell pepper, sliced into 16 parts lengthwise
25 fresh Thai basil leaves


Fry the catfish fillets in a wok on high until crispy. Transfer to a serving plate. 

Fry the red pepper in the wok for 2 minutes. Fry the basil leaves for 1 minute.  

Remove all the oil to a bowl and leave 3 tablespoons and add the sauce mixture.  Cook until the sauce becomes creamy. Pour sauce on the fried catfish fillets. 

Garnish with fried red bell pepper and fried basil leaves.

Crispy Pata

Serves 4


1 whole pata (pork leg), clean
1 tablespoon salt
1 teaspoon black peppercorns
2 bay leaves
cooking oil, for frying


Boil the pata in water with salt for one hour or until tender. Let cool.  Keep in the refrigerator to dry uncovered overnight. 

Fry the pata until golden brown and crispy.

* Serve with spicy coconut vinegar, soy sauce, garlic, and bird's eye chili.

Tuesday, June 11, 2013

Sapin-Sapin (Filipino Sweet Rice Layered Cake)

Serves 12 or more


1st Layer - Yellow

     1 cup rice flour
     1/3 cup sugar
     1/2 cup coconut milk
     1 1/2 tablespoon Annatto powder

2nd Layer - White

     1 cup rice flour
     1/3 cup sugar
     1/2 cup coconut milk

3rd Layer - Purple

     1 cup purple yam
     1/3 cup sugar
     1/2 cup coconut milk


First Layer
Mix all the ingredients in a bowl.  Pour into a banana leaf lined round baking dish. Steam 10 minutes. Let cool. 

Second Layer
Mix all ingredients in a bowl and pour the batter to the cooled First Layer.  Steam for 10 minutes and let cool.

Third Layer
Mix all the ingredients and and pour on the cooled First and Second Layers. Steam for 10 minutes. Let cool.  

*Top with Latik  before serving. 


Friday, June 7, 2013

Shepherd's Pie

 Serves 8 or more

3 1/2  pounds Yukon gold potatoes
2 cups heavy cream
8 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon freshly ground black peppercorns
3 egg yolks
1 cup Parmesan Cheese, for the mash
1/2 cup Parmesan cheese, for Mash topping
3 pounds ground lamb or beef
3 tablespoons olive oil
1 1/2  tablespoons salt
1 tablespoon freshly ground black pepper
6 cloves minced garlic
1 finely chopped large onion
2 big grated carrots
2 tablespoons minced rosemary
6 to 10 sprigs thyme
1 small can tomato paste
1/8 cup Worcestershire sauce
1 cup red wine
1 cup chicken stock


Mashed Potato

Peel the potatoes and cut into halves or fourths and boil for about 15 minutes. Drain and put in a bowl to mash.

Add preheated heavy cream with butter, salt and freshly ground pepper, egg yolks, and grated Parmesan Cheese and mash. Taste and adjust seasonings if necessary.

Lamb Filling

Brown the ground lamb in a pan over high high with oil. 
Add salt, ground pepper, onions, garlic, carrots, rosemary, thyme, then cook for 3 minutes.

Add the  tomato paste, Worcestershire sauce, red wine, and chicken stock.  Cook on medium-high heat for 10 minutes.  Taste and adjust seasonings if necessary. Remove the 8 to 10 sprigs of thyme.

Layering on a baking pan

Layer the lamb filling in a rectangular baking pan (14"  X 10" baking dish) evenly and then top with the mashed potatoes.  Top generously with Parmesan cheese.

With a fork, prick and pull up the mash to create peaked areas.

Bake at a preheated oven at 400 Degrees Fahrenheit for about 25 minutes.

*Party Menu
*Tested at Chris' Kitchen June 7, 2013
* Very Delicious
Adapted from Gordon Ramsay's Shepherd's Pie Recipe online.

*Serves 10 or more

Tuesday, May 21, 2013

Som Tam (Green Papaya Salad)

1 clove garlic
1 bird's eye chili (add according to your taste)
2 tablespoons palm sugar
2 tablespoons Thai fish sauce
1 cup green papaya strands
4 fresh green beans, break open pods and cut 2"
6 cherry tomatoes, sliced into two
3 tablespoons juice of fresh lime
1/4 cup dry-roasted skinless peanuts
1/2 cup cilantro sprigs


Pound the garlic and the chilies in a mortar and pestle.
Add the palm sugar and pound to combine with the garlic and chilies.
Mix the green papaya, fresh green beans, cherry tomatoes,  and pound lightly just to bruise (not so hard).  Season with fish sauce and lime juice.  Adjust according to taste.  

Top with peanuts and garnish with cilantro.

Thursday, April 18, 2013

Adobong Pusit (Squid Adobo)

3 tablespoons cooking oil
5 cloves garlic, crushed
1 medium onion, sliced
1 medium tomato, chopped
2 pounds squid, cleaned, cut to pieces
3 tablespoons coconut vinegar (or white vinegar)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 teaspoon black peppercorns, crushed
3 bay leaves

Brown the garlic in a wok on high heat with oil. Add the onions and cook until translucent or for 2 minutes. Add tomatoes and saute until wilted or for 2 minutes.

Add squids and cook for about 5 minutes. Season with soy sauce and fish sauce. Sprinkle with black pepper and add the bay leaves. Mix well and cook for another 2 minutes.

*Serve with newly steamed rice.  Enjoy!

Wednesday, April 17, 2013

Boiled Chicken

For tonight's dinner I'm cooking Boiled Chicken with different dipping sauces just the way my mother-in-law, Uy Siok Hui had taught me.  She is no longer with us but her memories will linger with me as long as I live. I was lucky to have learned all the different home cooked meals she had taught me from the Fujian province in China where she comes from.  She was a great cook and one of my great cooking mentors.

This dish has a similarity to Singaporean's Hainanese Chicken Rice, although she did not boil the rice with the chicken stock. The sauces were quite a little different too. Instead, she served the chicken stock with some added veggies.  Very simple, yet very delicious.  


3 pounds whole chicken ( I used Brown chicken)
3 fingers ginger, thinly sliced 
1 bunch green onion, cut into 2" 
1 head garlic


Wash and clean chicken with water.  Rub with lots of salt inside and out. Rinse well.  Dry chicken with paper towel. Season with salt then stuff cavity with ginger, garlic, onions and ginger. 

Put chicken in a dutch oven and boil on high for 6 minutes, then lower heat to simmer for 30 minutes.  Turn heat off and let sit for about an hour without opening lid.

Dipping Sauces
Ginger, garlic, and green onion 
Heat a small pan, add the oil, ginger, garlic, green onions, and salt. Cook for about 3 to 5 minutes on medium heat.

Soy Sauce, Sesame Oil, and Sugar 

Boil the soy sauce, sesame oil, and sugar on medium heat for about 3 to 5 minutes.  Mix well.

*Serve with newly steamed rice and with some sliced tomatoes and cucumber. Enjoy!

* Another dish learned from Uy Siok Hui.

Japanese-Style Fried Chicken

2 pounds chicken wings, legs, or thighs (cut each part into two pieces)
1 teaspoon salt 
1 teaspoon pepper
1 cup rice flour
cooking oil
1 cup Teriyaki sauce (prepared earlier)
2 tablespoons toasted sesame seeds


Wash chicken pieces with warm water and dry with paper towels.  Season with salt and pepper, then coat with the rice flour.

Fry chicken pieces in pan on medium-high heat with the oil for 10 minutes. Repeat the process until you finish frying all the chicken pieces.

Fry for the second time for about 8 minutes or until golden brown. If you want them crispier, fry for a 3rd time but only for a minute.  Let drip on a paper towel. 

Put teriyaki sauce in a bowl and add all the fried chicken pieces to coat. Transfer to a serving plate.

Sprinkle with toasted sesame seeds.  


Friday, April 12, 2013

How To Make Teriyaki Sauce

Making your own Teriyaki Sauce is easy.  It's cost effective and taste a lot better than what you get from the commercial bottle you buy from the store, minus all the preservatives, artificial flavorings, and other unhealthy additives to keep its shelf life longer.

Here's a recipe which you can use as a sauce or a marinade.  You can also put it in a bottle, keep in the refrigerator, and it would last for about two weeks or more.  Just double the ratio if you want to make more. 


1/2 cup soy sauce (use Japanese soy sauce)
1 cup Mirin
3 tablespoons sake wine
1/3 cup sugar
5 slices ginger
3 cloves minced garlic


Put everything in a sauce pan and bring to a boil.  Turn down heat to low and simmer for about 20 minutes. Let cool.

* Makes about 1 1/2 cups Teriyaki Sauce

Pickled Radish

1 cup water
1 cup white vinegar
1 cup sugar
1 teaspoon salt
3 cups thinly sliced radish
5 cloves garlic
3 whole red bird's eye chilies


Boil the water, vinegar, sugar, and salt together in a saucepan for about 30 minutes to make a brine.  Let cool. 

Put the sliced radish in a big mason jar with the garlic cloves and the bird's eye chilies. 

Pour the cooled brine in the mason jar. 

Keep in the refrigerator for 24 hours. 

Saturday, April 6, 2013

Tom Kha Gai

3 cups chicken stock
1/2 chicken, cut to pieces
1 1/2 cups fresh coconut milk or 1 can coconut milk 
1 finger Galangal, thinly sliced
2 stalks lemon grass, bruised, cut 1" diagonally
4 Kaffir leaves, bruised and torn in half (remove center vein)
1 red bird's eye chili, sliced to small pieces (add more to your taste)
3 cups oyster, straw, or button mushrooms, halved
1/4 cup fish sauce
Juice of 2 limes, or more
2 or 3 cilantro sprigs, for garnish


In a medium pot, bring the chicken stock, coconut milk, lemon grass, kaffir leaves, and galangal to boil.

Lower heat and add the chicken and cook for about 15 minutes on medium heat. Temperature should not go above 180 Degrees F. Do not bring to a boil.

Add the fish sauce, lemon juice, bird's eye chili and mix well.  Garnish with the cilantro on top and serve hot.

*Serve with steamed Jazmine rice.

Monday, March 18, 2013

Pad Thai Goong (Shrimp Pad Thai)

1/3 cup cooking oil
2 eggs
7 ounces pad Thai noodles, soaked in cold water for about 30 minutes
3/4 cup pad Thai sauce (or mix 1/4 cup fish sauce, 1/4 cup tamarind concentrate, and 1/4 cup palm sugar)
5 garlic cloves, minced
1/3 cup chopped preserved sweet radish (optional)
1/2 cup dried tiny shrimps (optional)
1/2 block firm tofu, cubed
12 medium fresh shrimps, deveined
8 stalks chives, cut into 1 1/4"
2 cups bean sprouts
1/2 cup dry roasted peanuts, coarsely ground
1/4 cup cut cilantro


Heat a 14" wide pan over high and put half of the oil. Fry the eggs quickly and set aside on one side of the pan.

Drain the noodles and add to the pan, then pour the sauce on top. Stir and mix them around quickly to cook.  Set on one side of the pan with the eggs.

Add the remaining oil and brown the garlic, then the shallot, dried shrimps, and the pickled radish, and cook for about 2 minutes. 
Add the tofu and shrimps. Cook until shrimps are no longer pink. Then, mix everything together. Put in the chives and bean sprouts and combine everything together. 

Transfer to a serving plate and garnish with chopped peanuts and cilantro on top.  

*Serve with extra chives, bean sprouts, red chili flakes, and cut fresh limes on the side.

*Serves 6 to 8

Sunday, March 17, 2013

Dinuguan (Filipino Pig's Blood Stew)

This is the healthy version of my Dinuguan.  Less fat and no Pig's cheeks or pig entrails.  Just plain pork meat with less fats.


2 cups or tubs of  fresh pig's blood  
2 pounds pork butt or shoulder, diced 3/4"
1 pound pig's ears, boiled tender, diced 3/4"
7 cloves garlic, crushed
1 small yellow onion, sliced
1 1/2 teaspoons black peppercorns, crushed
1 cup coconut or white vinegar
1 tablespoon salt
1 tablespoon fish sauce
3 tablespoons cooking oil
1 teaspoon ground oregano or whole oregano
3 laurel leaves
5 Jalapeno peppers

In a big bowl, mix the diced pork butt or shoulder, freshly pounded black peppercorns, vinegar, and salt.  Marinate for 30 minutes.

In a large wok, brown the marinated pork with cooking oil on high heat for 10 minutes or until pork is cooked and tender.

Add the oregano and bay leaves, then pour the pig's blood and do not stir.  Wait until it starts boiling before  stirring.  Cook for 1o minutes on medium heat.  Lower heat and simmer for 5 minutes.

* Serve hot with a Filipino steamed rice cake called Puto or with plain steamed rice.

Thursday, March 14, 2013

Hainanese Chicken Rice

3 pounds chicken, whole
3 thumbs ginger, thinly sliced 1/8"
1 clove garlic, smashed
6 stalks of green onion, cut into 2 "
3 cups long grain rice
3 cups chicken stock
5 slices ginger
3 cloves garlic, smashed

Clean the chicken by rubbing with a generous amount of salt inside and out. Rinse. Repeat the process if chicken is still gunky. Pat dry with paper towels. 

Season chicken with salt inside and out. Fill the cavity with the sliced ginger, garlic, and green onions. Put the chicken breast in a pot, add 8 to 10 cups water covering the whole chicken 1/2". Bring to a rapid boil over high heat then reduce heat to medium to medium-low heat and simmer for one hour. Turn heat off and leave it for 30 minutes without taking the lid off. Remove chicken from stock and Reserve the stock to cook the rice.

To cook Rice
Wash rice three times and let drain on a colander. Cook in a pot or a rice cooker with 3 cups of chicken stock. Put the ginger, garlic on top. Bring to a boil then simmer over medium to medium-low heat for 30 minutes or more.

Dipping Sauces
Chicken Soy Sauce 
Combine 5 tablespoons light soy sauce, 3 tablespoons chicken stock, 1 1/2 tablespoons brown sugar, 1 tablespoon garlic oil or 2 cloves of minced garlic and 1 tablespoon peanut oil.

Ginger/Garlic Sauce 

Grate 3 thumbs ginger and 8 garlic cloves. You can use a food processor or a mortar and pestle for this procedure. Add 1 teaspoon salt, 2 tablespoons chicken broth, 2 tablespoons peanut oil, and 1 teaspoon sesame oil.  Heat in a saucepan until the oil bubbles.

Chili Sauce

8 to 10 fresh bird's eye chilies, 3 sliced ginger, 4 garlic cloves, 1/4 teaspoon salt, 1 tablespoon lime juice, 2 tablespoon chicken stock. Puree the chilies, ginger, garlic, and salt  in a small food processor or pound in a mortar and pestle. Add the lime juice and chicken stock and combine well to make sauce.

*Serve with the rice and sauces on the side, sliced cucumber, and garnish with cilantro on top.

Wednesday, February 20, 2013

Green Chicken Curry

1 boneless and skinless chicken breast, sliced thinly, 2" X 1" X 1/4"
1/2 cup bamboo shoots, sliced about 1/4 inch
3 slices Galangal
1 stalk lemongrass, bruised and cut diagonally about 2 inches
2 Kaffir leaves, bruised, vein removed
1/8 cup palm sugar
2 tablespoons fish sauce
2 tablespoons green curry paste
2 cups fresh or 1 can coconut milk
1 cup chicken stock


Saturday, February 2, 2013

Adobong Manok (Chicken Adobo)


2 to 3 pounds chicken, cut into serving pieces
1 whole bulb garlic, pounded and chopped coarsely
1 1/2 tablespoons whole black peppercorns, finely pounded
1 teaspoon whole peppercorns
3/4 cup native Philippine coconut vinegar or white vinegar
1/3 cup Philippine soy sauce or any soy sauce
3 laurel leaves


Marinate the chicken pieces with  the garlic, finely pounded peppercorns, whole peppercorns, vinegar, soy sauce, and laurel leaves in a wok for 30 minutes.

Bring to a boil for 25 minutes. Mix around every 8 to 10 minutes to allow all pieces of chicken to cook evenly. Lower heat and simmer for 10 minutes with the lid on.

*Serve hot with steamed  rice.

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