tag:blogger.com,1999:blog-42845914628452075262024-02-06T23:57:07.768-08:00lola chris' kitchenAsian and Western CuisinesLola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.comBlogger224125truetag:blogger.com,1999:blog-4284591462845207526.post-11172491887055585612020-09-10T14:52:00.003-07:002024-01-15T11:41:20.234-08:00CHILI CRABS<p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"></span><b><iframe allowfullscreen="" class="BLOG_video_class" height="472" src="https://www.youtube.com/embed/mox8rC9BLb8" width="651" youtube-src-id="mox8rC9BLb8"></iframe></b></div><span style="font-family: georgia; font-size: large;"><b><br /></b></span><p><span style="font-family: georgia; font-size: x-large;"><b> Ingredients</b></span></p><p><span style="font-family: georgia; font-size: x-large;">3 pounds Dungeness crab or any crab</span></p><p><span style="font-family: georgia; font-size: x-large;">1 large onion, grated</span></p><p><span style="font-family: georgia; font-size: x-large;">1 whole garlic, minced</span></p><p><span style="font-family: georgia; font-size: x-large;">2 fingers ginger, grated</span></p><p><span style="font-family: georgia; font-size: x-large;">1 Thai Chili, grated</span></p><p><span style="font-family: georgia; font-size: x-large;">1 Jalapeno pepper, grated</span></p><p><span style="font-family: georgia; font-size: x-large;">1/2 cup Tomato catsup</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons soy sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons oyster sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons sesame oil</span></p><p><span style="font-family: georgia; font-size: x-large;">2 teaspoons salt</span></p><p><span style="font-family: georgia; font-size: x-large;">3 tablespoons sugar</span></p><p><span style="font-family: georgia; font-size: x-large;">1/2 teaspoon ground pepper</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons Chinese rice wine</span></p><p><span style="font-family: georgia; font-size: x-large;">3 stalks green onion</span></p><p><span style="font-family: georgia; font-size: x-large;">3 cilantro tops</span></p><p><b style="font-family: georgia;"><span style="font-size: x-large;">Directions</span></b></p><p><span style="font-family: georgia; font-size: x-large;">In a large pot, boil the crabs for 15 minutes or until cooked. Let cool. When cooled, take each crab and remove the shell covering. Remove the mouth and the intestine. Cut the tips of legs and crack the claw. Cut the crab into 4 segments with each segment having the legs attached. Remove eggs and tomale from the shell. Set everything aside and make the sauce.</span></p><p><span style="font-family: georgia; font-size: x-large;">In a big wok, add the cooking oil and heat to medium-high. Saute in the onion, garlic, and ginger until cooked and aroma comes out. Add the tomato catsup, soy sauce, oyster sauce, sesame oil, wine, salt, ground pepper, and sugar. Cook on medium to medium-low heat until it becomes thick and creamy. Taste and adjust. Add water if necessary to adjust thickness of sauce.</span></p><p><span style="font-family: georgia; font-size: x-large;"><br /></span></p><p><span style="font-family: georgia; font-size: x-large;"><br /></span></p><p><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></p>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-72463018802433033072020-09-10T13:52:00.004-07:002022-03-10T18:41:38.201-08:00LENGUA ESTOFADA <p style="text-align: center;"><span style="font-family: georgia; font-size: large;"><b><i> </i></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><b><i><iframe allowfullscreen="" class="BLOG_video_class" height="491" src="https://www.youtube.com/embed/S103Ei5aS_I" width="595" youtube-src-id="S103Ei5aS_I"></iframe></i></b></span></div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span><p></p><p><b style="text-align: center;"><i><span style="font-family: georgia; font-size: x-large;">Ingredients</span></i></b></p><p><span style="font-family: georgia; font-size: x-large;">3 to 4 pounds lengua (ox tongue)</span></p><p><span style="font-family: georgia; font-size: x-large;">2 teaspoons black peppercorns</span></p><p><span style="font-family: georgia; font-size: x-large;">1 large onion, divided</span></p><p><span style="font-family: georgia; font-size: x-large;">6 bay leaves, divided</span></p><p><span style="font-family: georgia; font-size: x-large;">3 tablespoons brown sugar</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons soy sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">2 teaspoons salt</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons tomato catsup</span></p><p><span style="font-family: georgia; font-size: x-large;">1 tablespoon Perrin sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">butter</span></p><p><span style="font-family: georgia; font-size: x-large;">olive oil</span></p><p><span style="font-family: georgia; font-size: x-large;">3 tablespoons all-purpose flour, heaping</span></p><p><span style="font-family: georgia; font-size: x-large;">4 cups white button mushrooms</span></p><p><span style="font-family: georgia; font-size: x-large;">1 package green peas</span></p><p><b><i><span style="font-family: georgia; font-size: x-large;">Directions</span></i></b></p><p><span style="font-family: georgia; font-size: x-large;">1. Wash and clean ox tongue very well. Blanch in boiling water for 10 minutes to remove grime and smell. Discard water.</span></p><p><span style="font-family: georgia; font-size: x-large;">2. In a large pot, put ox tongue, 8 to 10 cups water to cover tongue 1" above. Add the peppercorns, 1/2 of the onion cut in half, bay leaves, and salt. Bring to a rapid boil then lower heat to medium or medium-low and simmer for one hour. Let cool. When cooled, remove white covering/thick skin on tongue by just peeling off with your hands or you can use a small knife. Discard water.</span></p><p><span style="font-family: georgia; font-size: x-large;">3. Put back the cleaned oxtail back into the pot. Chop finely the other half of the onion and rub around the oxtail. Season with salt, soy sauce, vinegar, catsup, Perrin sauce, and grated black peppercorns. Add 8 cups of filtered water and bring to a boil then lower heat to medium to medium-low and simmer for one hour or until tender. Check every 15 minutes or more to make sure tongue is not sticking to the bottom of the pot and burning. After one hour, check if tender and if not, simmer for another 30 minutes. Remove tongue from pot and let cool on a plate.</span></p><p><span style="font-family: georgia; font-size: x-large;">3. Meanwhile, cook the mushrooms in a big pan. Add some butter and olive oil. Add the mushrooms and cook until semi-wilted but not mushy. Season with salt and pepper. Taste. Mushroom will sweat and transfer to a big bowl or for 5 minutes or more.</span></p><p><span style="font-family: georgia; font-size: x-large;">4. Boil some water in a sauce pan. Add the peas and cook for 2 to 3 minutes until it becomes bright green. Strain. Keep in a bowl for later.</span></p><p><span style="font-family: georgia; font-size: x-large;">5. Make your sauce. Heat a pan to medium or medium-low, add the butter and oil. Then add the chopped onions. Cook until medium dark brown or until aroma comes out. Add the flour and keep stirring until flour gets toasted with the onion and color turns brown. Add the liquid where you cooked the tongue. Whisk quickly to incorporate the flour and the liquid until it becomes thicker and creamy. Simmer for 1 to 2 minutes. Taste and adjust.</span></p><p><span style="font-family: georgia; font-size: x-large;">6. Slice your ox tongue about 1/4 of an inch or as you like. Arrange on the middle of a platter. Garnish with the mushrooms on one side and green peas on the other side. Pour the sauce on top of the lengua.</span></p><p><span style="font-family: georgia; font-size: x-large;"><b><i>*Serve with newly steamed Jazmine rice or with bread.</i></b></span></p><p><span style="font-family: georgia; font-size: x-large;"><b><i>*Serves 6 or more.</i></b></span></p>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-6027791876837125542020-09-10T12:28:00.006-07:002022-03-05T21:06:51.730-08:00PATA TIM (PORK LEG STEW)<p style="text-align: center;"><span style="font-size: large;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><i><iframe allowfullscreen="" class="BLOG_video_class" height="563" src="https://www.youtube.com/embed/HMY5lgTgctI" width="675" youtube-src-id="HMY5lgTgctI"></iframe></i></span></div><span style="font-size: large;"><i><br /><b><br /></b></i></span><p></p><p><span style="font-family: georgia; font-size: x-large;"><i><b>Ingredients </b></i></span></p><p><span style="font-family: georgia; font-size: x-large;">3 pounds pata (pork leg)</span></p><p><span style="font-family: georgia; font-size: x-large;">5 tablespoons soy sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">1 teaspoon salt</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons oyster sauce</span></p><p><span style="font-family: georgia; font-size: x-large;">2 tablespoons sesame oil</span></p><p><span style="font-family: georgia; font-size: x-large;">5 tablespoons brown sugar</span></p><p><span style="font-family: georgia; font-size: x-large;">10 pieces dried lotus or chestnut seeds</span></p><p><span style="font-family: georgia; font-size: x-large;">7 dried Shitake mushrooms</span></p><p><span style="font-family: georgia; font-size: x-large;">7 pieces star anise</span></p><p><span style="font-family: georgia; font-size: x-large;">2 stalks BokChoy, quartered</span></p><p><i><b><span style="font-family: georgia; font-size: x-large;">Directions</span></b></i></p><p><span style="font-family: georgia; font-size: x-large;">1. Wash and clean pork leg. Blanch in boiling water for 3 minutes to remove smell and grime. Discard water.</span></p><p><span style="font-family: georgia; font-size: x-large;">2. In a medium pot, put the pork leg, soy sauce, oyster sauce, sesame oil, mushrooms, lotus or chestnut seeds, brown sugar, star anise, and 7 cups of water. Bring to a boil for 10 minutes then lower heat to medium to medium-low and simmer for one hour. Every 5 to 10 minutes, scheme the impurities that float on top and stir and turn the pork leg making sure it doesn't get stick to the bottom of the pot and gets burned. Cook for another 30 minutes or until tender. Pata should be falling off its bones and sauce becomes thick and creamy.</span></p><p><span style="font-family: georgia; font-size: x-large;">3. In a small pot, bring 2 cups of water to a boil and blanch BokChoy for 2 to 3 minutes until crisp tender.</span></p><p><span style="font-family: georgia; font-size: x-large;"><b><i><span>* </span><span>Arrange on the center of a platter with BokChoy and mushrooms on the side as garnish. Serve with newly steamed white Jazmine rice.</span></i></b></span></p><p><span style="font-family: georgia; font-size: x-large;"><b><i>* Serves 4 or more</i></b></span></p>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-36414690311434541012020-08-29T09:19:00.009-07:002022-03-05T21:10:49.296-08:00SAUTEED GROUND BEEF WITH GREEN ONIONS<div style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="544" src="https://www.youtube.com/embed/xDXEevQwYfE" width="644" youtube-src-id="xDXEevQwYfE"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></span></div>
<span style="font-family: georgia; font-size: x-large;"><span><div><span><b><i>Ingredients</i></b></span></div>1 pound ground beef</span><br />
<span>10 garlic cloves, minced</span><br />
<span>2 tablespoons Chinese cooking wine</span><br />
<span>1/4 teaspoon ground black pepper</span><br />
<span>1 tablespoon cooking oil</span><br />
<span>2 tablespoons soy sauce</span><br />
<span>1 tablespoon oyster sauce</span><br />
<span>1 tablespoon fish sauce</span><br />
<span>1 teaspoon sesame oil</span><br />
<span>1 teaspoon honey or 2 tablespoons sugar</span><br />
<span>2 tablespoons sambal</span><br />
<span>2 tablespoons cornstarch</span><br />
<span>2 bundles green onion , cut into 2"</span><br />
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<span><i><b>Procedure</b></i></span><br />
<span>1. In a medium bowl add the beef, garlic, cooking wine, and black pepper. Mix well. Heat a pan to medium-high then add the oil. Saute the beef and cook for 3 to 5 minutes or until no longer pink.</span><br />
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<span>2. Meanwhile in a small bowl, add the soy sauce, oyster sauce, fish sauce, sesame oil, honey or sugar, and the sambal. Mix well until well incorporated.</span><br />
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<span>3. Dissolve the cornstarch with 4 tablespoons water then add to the beef mixture and mix well.</span><br />
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<span>4. Add the green onions and mix to cook for 1 to 2 minutes until well combined.</span><br />
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<span><b><i>*Serve hot with steamed rice.</i></b></span></span><div><span style="font-family: georgia; font-size: x-large;"><b><i>*Serves 4 or more.<br /></i></b></span>
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</div>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-76686566103383364842020-04-24T21:27:00.002-07:002022-03-10T18:43:53.491-08:00CHICKEN ADOBO<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsP3e2Gpw3v2Kr4iJt6kW0D6it9V1CUYSNiSYBPSelMZjidYf68DWUd-HPnhi5B4QvjHvwoUl2xkxXETMtJS2Dg-MkLz5y0UTFFDKdLb1WdzhyTI2J0Sox688TDTQiOppLNdc4TATgXc/s1600/Adobo+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="996" data-original-width="1326" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsP3e2Gpw3v2Kr4iJt6kW0D6it9V1CUYSNiSYBPSelMZjidYf68DWUd-HPnhi5B4QvjHvwoUl2xkxXETMtJS2Dg-MkLz5y0UTFFDKdLb1WdzhyTI2J0Sox688TDTQiOppLNdc4TATgXc/s640/Adobo+%25283%2529.jpg" width="640" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span><i>There are countless ways to cook adobo. Chicken Adobo depending on who I am cooking it for. This version is how my hubby prefers it ~ dry and with lots of toasted garlic with very little sauce. </i></span><br />
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<span><i><b>Serves 6 or more</b></i></span></span></div>
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<span style="font-family: georgia; font-size: x-large;"><span><b><i><br /></i></b></span>
<span><b><i>Ingredients</i></b></span><br />
<span>3 pounds chicken, cut into pieces</span><br />
<span>1 head garlic, pounded </span><br />
<span>2 teaspoons black peppercorn, divided</span><br />
<span>1/2 cup coconut vinegar </span><br />
<span>1/4 cup soy sauce</span><br />
<span>1 teaspoon salt</span><br />
<span>3 bay leaves </span><br />
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<span><b><i>Procedure</i></b></span><br />
<span>In a medium pan or pot, add the chicken, garlic, 1 teaspoon grated or pounded peppercorns and 1 teaspoon whole peppercorns, vinegar, soy sauce, salt, and bay leaves. Marinate for at least 15 minutes.</span><br />
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<span>Bring to a boil over high heat for 10 minutes. Stir and mix together. Cover with a lid and cook for another 10 minutes over medium heat. Stir and mix together then cook for another 10 minutes over medium-low heat until tender. Simmer on low heat until ready to serve.</span><br />
<span><br /></span><b><i><span>*Serves 6 or more</span></i></b><br />
<b><i><span>*Serve hot with rice or bread</span></i></b></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-40277186638706451692020-04-24T17:10:00.003-07:002022-03-08T20:21:54.327-08:00SUMAN (STEAMED SWEET STICKY RICE WITH COCONUT MILK<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtn1x80hKPzAW8TPN99AnCYW62kgIQyGoUs1nzvgicOc1sz6SP1PkdPRGOysc9fBOQaEk1tfKNTl-EClwFFDCq7nI9nRroYAltYmxdo1q7Tgz8My65onWno021PRNcPRfy8xg6JCLacsA/s1600/SUMAN.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtn1x80hKPzAW8TPN99AnCYW62kgIQyGoUs1nzvgicOc1sz6SP1PkdPRGOysc9fBOQaEk1tfKNTl-EClwFFDCq7nI9nRroYAltYmxdo1q7Tgz8My65onWno021PRNcPRfy8xg6JCLacsA/s640/SUMAN.jpg" width="479" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span><b><i>Ingredients</i></b></span><br />
<span>2 cups Malagkit (sticky or sweet) rice</span><br />
<span>1 cup sugar</span><br />
<span>1/2 teaspoon salt</span><br />
<span>2 cups coconut milk </span><br />
<span>Banana leaf, cut into 7" X 10" sheets</span><br />
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<span><b><i>Procedure</i></b></span><br />
<span>Soak the rice overnight. In a big wok or pan pour the coconut milk, sugar, salt, and stir and mix together. Cook over medium hight heat until it boils. Add the rice and continue cooking over medium heat stirring constantly until half cooked or 15 minutes.</span><br />
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<span>Meanwhile, prepare your banana leaf and cut into 7" X 10" sheets. To soften leaf run over fire or heat on a gas or electric stove. </span><br />
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<span>On one sheet of leaf, put 2 to 3 heaping tablespoons of cooked rice at one edge. Fold over and roll as tightly as you can folding both ends to enclose the Suman. Tie with a piece of banana leaf which you can easily pull from the leaf. If you make a big Suman tie both ends but one is enough for a small Suman. Repeat process until you have wrapped all cooked rice. </span><br />
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<span>You can either steam the Suman or put in a big pot with 1" of water and cook for 45 minutes to 1 hour.</span><br />
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<span>Steam for 45 minutes to one hour. </span><br />
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<b><i>Serve hot with a ripe mango or just plain.</i></b><br />
<b><i>Makes more than 10 Suman</i></b><br />
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<span style="font-size: large;"><br /></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-76988417853808779462020-04-24T16:54:00.005-07:002022-03-05T22:26:14.054-08:00CHAMPORADO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YUm-5jgOV37HYNcC_XPad7X6fm1x5-u2RtCgEhlJIGfLH38ibF9Pyj63DdHpTGODVsbTvuMctburm5yScSPhOpelqQ5L0n-DUL5A8IdBdgM__632x0C4BCUs9v1uXiCNqw3KmmXJSYQ/s1600/Champorad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YUm-5jgOV37HYNcC_XPad7X6fm1x5-u2RtCgEhlJIGfLH38ibF9Pyj63DdHpTGODVsbTvuMctburm5yScSPhOpelqQ5L0n-DUL5A8IdBdgM__632x0C4BCUs9v1uXiCNqw3KmmXJSYQ/s640/Champorad.jpg" width="640" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span><i><b>Ingredients</b></i></span><br />
<span>1 cup Malagkit (sticky or sweet) rice</span><br />
<span>1 cup cocoa powder</span><br />
<span>1 heaping tablespoon creamy peanut butter</span><br />
<span>1 cup brown sugar</span><br />
<span>1 teaspoon salt</span><br />
<span>1 cup evaporated milk</span><br />
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<i><b>Procedure</b></i></span><br />
<span>1. Wash the rice and put in a large pot with 8 cups filtered water. Boil over high heat for 10 minutes. </span><br />
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<span>2. Meanwhile in a medium bowl melt the cocoa powder in hot water. Add to the boiling rice and stir well until incorporated. </span><br />
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<span>3. Season with sugar and salt. Add the peanut butter and mix well until dissolved. Pour the milk and cook over low heat until it becomes creamy. Simmer on low until ready to serve.</span><br />
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<span><i><b>* Serves</b></i><span> </span><b><i>6 or more</i></b></span><br />
<b><i><span>* Serve hot with extra milk to drizzle on top.</span></i></b><br />
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<span style="font-size: large;"><br /></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-66576719117835670232020-04-23T21:08:00.003-07:002022-03-05T22:27:05.537-08:00CHICKEN TINOLA<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZkfdDiQdR9aB2qbk-1KmK-pTHN_SddGCNSBWvtOF6xEfFiT21Wx-3DvW9aNjyxARrto6pP36woMtVrGSbhFC9PrQCMagO8DvMh89Hh-bKG3eWte96dvzMAqkDhcxJCtny9XqsXFVk-w/s1600/Tinola.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZkfdDiQdR9aB2qbk-1KmK-pTHN_SddGCNSBWvtOF6xEfFiT21Wx-3DvW9aNjyxARrto6pP36woMtVrGSbhFC9PrQCMagO8DvMh89Hh-bKG3eWte96dvzMAqkDhcxJCtny9XqsXFVk-w/s640/Tinola.jpg" width="640" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span><b><span><i>Serve 6 or more</i></span></b></span><br />
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<span><b><span>I</span><span>ngredients</span></b></span></span></div>
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<span style="font-family: georgia; font-size: x-large;"><span><i>2 1/2 pounds chicken, cut into serving pieces</i></span><br />
<span><i>1 finger ginger, sliced</i></span><br />
<span><i>1/2 yellow medium onion, sliced</i></span><br />
<span><i>6 cloves garlic, lightly pounded</i></span><br />
<span><i>2 teaspoons salt</i></span><br />
<span><i>2 cups green papaya or sayote, cut into chunks</i></span><br />
<span><i>1 cup pepper leaves or spinach</i></span><br />
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<span><b>Procedure</b></span></span><br />
<span>In a big pot, add the chicken, 10 cups water, ginger, onion, garlic, and salt. Bring to a rapid boil over high heat then simmer on medium heat for 10 minutes. Remove scum that floats on top. Continue cooking on medium to medium-low heat and keep on the removing the scum the floats on top. Add a small amount of water if needed. Cook for 15 more minutes or until chicken is tender. </span><br />
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<span>Add the papaya or sayote. Cook for another 10 minutes or until veggies are tender. Add in the pepper or spinach leaves.</span></span><br />
<span><span><br /></span><span><i><b>* Serve hot with steamed rice.</b></i></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><b><i><br /></i></b></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-2201774732847004712019-12-12T20:12:00.004-08:002022-03-05T22:23:47.047-08:00HOW TO MAKE EGG NOODLES<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HYYrQU7HhpNLA8xUlqxetHvsRa7IXFHproYnamjJ1oPBn5rkT0goFBU0IyQfFnlk8tObd4xaYLvpKwGDc9UIDXjTHWTg4Z_HhdPB9KTgeID70OZTG7oLQSTQx8MYxgKTob3ME_0Hfnc/s1600/homemade+noodles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HYYrQU7HhpNLA8xUlqxetHvsRa7IXFHproYnamjJ1oPBn5rkT0goFBU0IyQfFnlk8tObd4xaYLvpKwGDc9UIDXjTHWTg4Z_HhdPB9KTgeID70OZTG7oLQSTQx8MYxgKTob3ME_0Hfnc/s640/homemade+noodles.jpg" width="640" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span style="mso-bidi-font-weight: normal;"><span><i>You can make this noodle to add to your Wonton Noodle Soup which was featured in my previous post. </i></span></span>
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<span style="mso-bidi-font-weight: normal;"><span><b>Serves 2 to 3</b><span><o:p></o:p></span></span></span><br />
<span><span><span style="mso-bidi-font-weight: normal;"></span><br /></span><span style="mso-bidi-font-weight: normal;"><b><i>1 1/2 cups all-purpose flour, plus more for dusting<o:p></o:p></i></b></span></span><br />
<span><b><i>1 or 2 eggs</i></b></span><br />
<span><b><i>1 teaspoon salt</i></b></span><br />
<span><b><i>1 teaspoon olive oil</i></b></span><br />
<span><b><i>1/4 cup water or more (depends on humidity)</i></b></span><br />
<span><b><i>1/4 cup cornstarch for sprinkling</i></b></span><br />
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<span style="font-family: georgia; font-size: x-large;"><span style="mso-bidi-font-weight: normal;"><span>In a medium bowl, put the flour and salt. Mix together. Make a well in the center and add the egg and oil. Mix everything together. Add water a little at a time until they clump together and form into a ball. Knead for about 8 minutes until dough becomes smooth and pliable. Let rest for 30 minutes.<o:p></o:p></span></span><br />
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">Put dough on a floured working surface and with a rolling pin roll and flatten into a square thin dough to about 1/8 of an inch thick, dusting with flour to prevent sticking when needed.<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">Fold dough to three equal parts and cut with a sharp knife to your desired thickness.<span style="mso-spacerun: yes;"> </span>For fat noodle, cut to 1/4" and for medium cut to 1/8”. Fluff noodles and sprinkle with cornstarch to prevent them from sticking together.<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">For immediate use cook in a rapid boiling water for 4 minutes or store in the refrigerator for 3 days or in the freezer for 1 month.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">Note:<span style="mso-spacerun: yes;"> </span>This recipe using all-purpose flour will make the noodles soft and off-white in color.<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;"><b><i>*This recipe can also be used to make Wonton, spring roll, and Siomai wrappers.<o:p></o:p></i></b></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">1/14/2015<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: georgia; font-size: x-large;">By Chris Nyles<o:p></o:p></span></span></div>
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-55394198105845433162019-12-03T14:11:00.004-08:002022-03-05T22:24:58.565-08:00HOW TO MAKE WONTON NOODLE SOUP<div style="text-align: center;">
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<span style="font-family: georgia; font-size: x-large;"><span>Here's a simple recipe on how to make Wonton Noodle Soup from scratch. All you need are ground pork, green onion, soy sauce, sesame oil, black or white pepper, chicken bones (to make broth), and flour.</span><br />
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<span>If desired, you can add shredded Chinese cabbage or noodles (home made or store bought) to your Wonton soup. </span><br /></span>
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<span style="font-family: georgia; font-size: x-large;"><span><b><i>Makes 4 servings</i></b></span><br />
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<span><b>Ingredients</b></span><br />
<span>1 whole carcass of chicken, to make broth</span><br />
<span>3 cups all-purpose flour</span><br />
<span>1 egg</span><br />
<span>3 teaspoon salt</span><br />
<span>1 pound ground pork</span><br />
<span>1/4 pound shrimps, chopped finely</span><br />
<span>1/3 cup onion, chopped finely</span><br />
<span>8 teaspoons light soy sauce</span><br />
<span>4 teaspoons sesame oil</span><br />
<span>2 teaspoons green onion, finely chopped, for garnish</span><br />
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<span><b><i>To make Chicken Broth</i></b></span><br />
<span>Cut the chicken into pieces and put them into a medium pot. Add 8 cups water then bring to a boil. Lower heat and simmer over medium or medium low for one hour or more. When boiling, scheme the impurities that float on top.</span><br />
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<span><i><b>To make Wonton Wrapper</b></i></span><br />
<span><i>You can buy commercial Wonton wrappers but if you have no access to Asian stores, you can easily make them. Here's the recipe:</i></span><br />
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<span>3 cups all-purpose flour</span><br />
<span>1 egg</span><br />
<span>1 tablespoon salt</span><br />
<span>1 cup water</span><br />
<span>Flour and cornstarch, for dusting</span><br />
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<span><b><i>Mixing Dough</i></b></span><br />
<span>You can either mix the dough by hand or you can use an electric mixer. </span><br />
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<span>To mix by hand, put the flour, egg, salt, water in the medium bowl. Make a well in the center, then pour the egg, salt, and water. Slowly incorporate all the ingredients with a spatula until it forms into ball. If it is wet, add 1 tablespoon of flour at a time until your desired consistency. Not too dry, not too wet. If it is dry, add 1 tablespoon water at a time. Lay on a clean surface and knead for 8 minutes until smooth and elastic. Dust with flour or cornstarch, then cover with a plastic wrap and let rest for 30 minutes. </span><br />
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<span>To mix by using an electric mixer, put the flour on the mixing bowl, then add the egg, salt, and water. Pulse slowly until all ingredients form into a ball. If wet, add 1 tablespoon of flour until your desired consistency, or if dry, add 1 tablespoon of water at a time until desired consistency. Dough should be smooth and pliable. Dust with flour or cornstarch, then cover with a plastic wrap and rest for one hour.</span><br />
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<span><b><i>Rolling Dough</i></b></span><br />
<span>You can roll the dough by hand with a rolling pin or you can use a pasta maker.</span><br />
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<span>To roll by hand, divide your dough into 4 equal parts. Take one part at a time and put on a clean surface. Cover the other three parts of dough while you are working on the first one. With a rolling pin, roll dough starting at the center and going outwards on both side creating a square shape flat thin dough about less than 1/8 of an inch thick and about 12" X 12". When done, dust with flour or cornstarch, then put rolled dough on top of </span><span>a cloth towel while you work on the other 3 parts of dough until you've processed all the parts.</span><br />
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<span>To roll by using a pasta maker, flatten one ball of dough with your hands and insert in the Pasta rolling machine. Roll to a desired thickness of less that 1/8 of an inch and a squarish shape of 12" X 12". When done, dust with flour or cornstarch, then put rolled dough on top of a cloth towel while you work on the other three parts of dough. </span><br />
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<span><i><b>Cutting Dough</b></i></span><br />
<span>Cut each 12" x 12" rolled dough into 3" x 3" wonton wrappers. You should be able to make 16 wonton wrappers for one rolled thin dough and a total of 64 wonton wrappers for all 4 rolled 12" x 12" thin flat dough.</span><br />
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<span><i><b>To make Wontons</b></i></span><br />
<span>Get one Wonton wrapper and put it on your left palm. Scoop half a teaspoon of the pork mixture and put it on the center of the wrapper. Crimp with your fingers to shape in any form you like. </span><br />
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<span><b><i>To make Filling</i></b></span><br />
<span>In a medium bowl, put the pork, shrimps, onion, soy sauce, salt, egg, sesame oil, and cornstarch. Mix everything together until mixture becomes sticky. </span><br />
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<span><b><i>To make Wonton Soup</i></b></span><br />
<span>Reheat your chicken broth over medium and drop the wontons. Let simmer until wontons are cooked or for about 10 to 15 minutes. Taste and adjust seasoning if needed. </span><br />
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<span>Scoop on individual bowls and garnish with green onion on top. Serve hot.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-79103646382519350152019-11-16T16:10:00.014-08:002022-03-05T22:30:39.303-08:00CLEVER WAYS OF COOKING FOR THANKSGIVING DINNER<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MayS10f302YGY8cViylhMBdzBNWQNPAj7au7SFU-kiiAB9VeYBqc3uVHB-gm3V8NRgh7vD1B8JzDrot_zxgmjNNd6dWGaE61ugJjSYVU_T2xNbRimapOdV7lGUo02Ox9ibXmTn43NsU/s1600/IMG_0691.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MayS10f302YGY8cViylhMBdzBNWQNPAj7au7SFU-kiiAB9VeYBqc3uVHB-gm3V8NRgh7vD1B8JzDrot_zxgmjNNd6dWGaE61ugJjSYVU_T2xNbRimapOdV7lGUo02Ox9ibXmTn43NsU/s640/IMG_0691.JPG" width="640" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><span><div style="text-align: justify;">Turkey is the center stage of my Thanksgiving table. The homemade gravy made from the turkey liver and gizzard simmered long enough to extract the flavor is extremely important. Next comes my homemade Cranberry sauce, those round little brilliant berry red hues that pops when it signals their readiness to release their tangy sweet flavor when their done. And oh, let's not forget the lumpy velvety mashed potatoes glistening from dollops of butter and cream. </div></span>
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<div><div style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;">Any other side dishes are essential. But simplicity is the key. The cook can take it easy and make them ahead of time, like the night before. Case in point ~ as long as they taste good and are colorful vegetables of yellow, orange, red, or green that would brighten and complement the brownish color of the center stage of our table, the turkey, they can find their place in this feast.</span></div>
<span style="font-family: georgia; font-size: x-large; text-align: center;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><span style="text-align: center;">Cauliflower is a breeze to make into </span><i style="text-align: center;"><b>Cauliflower Au Gratin</b></i><span style="text-align: center;"> and holds up its shape when cooked. Broccoli, sweet corn, carrots are easy to blanch and caramelize with drizzles of brown sugar and glistened with dollops of butter.</span></span></div>
<span style="font-family: georgia; font-size: x-large; text-align: center;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><span style="text-align: center;">And what's Thanksgiving without the classic Apple Pie or Pumpkin Pie, or why not both, when they can be prepared ahead of time. Top that with a scoop of creamy Vanilla Ice Cream to go </span><i style="text-align: center;">A la Mode</i><span style="text-align: center;">. </span></span></div>
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<span style="font-family: georgia; font-size: x-large;"><div style="text-align: justify;">For the drinks, I prefer opening a good white wine to pair with my turkey, and for those who prefer a no alcohol beverage but can still be poured into a glass wine, Martinelli Sparkling Grape or Apple is fit for kids or seniors alike.</div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><br /></span></div>
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<span style="font-family: georgia; font-size: x-large;"><div style="text-align: justify;">These dishes, tastefully arranged on your Thanksgiving table, are enough to skip the appetizer, soup, or salad, if you have no more room.</div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: x-large;"><br /></span></div>
<span style="font-family: georgia; font-size: x-large;"><div style="text-align: justify;">Happy Thanksgiving to all!</div></span></div>
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com1tag:blogger.com,1999:blog-4284591462845207526.post-37460814311213516082016-07-19T04:00:00.001-07:002022-03-05T22:31:30.638-08:00LUMPIA SHANGHAI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV3Lb1F7-Hr-FeKBvp_n0zab74IFmNM22_PsI4oYkcjvqi5hyphenhyphenbfvfn8uAJwG_PTMb7v1RpuedLpDNeOD1NZeayl-bDV9eOVPfPhmASDxcyj8PRmx-OlA1opE_bPa57wV9W6pkxYe_W3g/s1600/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV3Lb1F7-Hr-FeKBvp_n0zab74IFmNM22_PsI4oYkcjvqi5hyphenhyphenbfvfn8uAJwG_PTMb7v1RpuedLpDNeOD1NZeayl-bDV9eOVPfPhmASDxcyj8PRmx-OlA1opE_bPa57wV9W6pkxYe_W3g/s640/11.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: georgia; font-size: x-large;"><span><b>Ingredients</b></span><br />
<span>1 pound ground pork</span><br />
<span>1/4 pound shrimps, shelled, deveined, finely chopped</span><br />
<span>3 dried Chinese mushrooms, soaked in hot water, finely chopped </span><br />
<span>1 cup onion, finely chopped</span><br />
<span>1 teaspoon salt</span><br />
<span>1 tablespoon soy sauce</span><br />
<span>1 teaspoon sesame oil</span><br />
<span>1 teaspoon rice wine</span><br />
<span>1 egg</span><br />
<span>2 tablespoons cornstarch</span><br />
<span>40 Lumpia wrapper (round, eggless, and thin)</span><br />
<span>cooking oil, for frying</span><br />
<span><br /><span><b>Procedure</b></span></span><br />
<span>Mix ground pork, shrimps, mushrooms, salt, soy sauce, sesame oil, rice wine, and cornstarch until well combined. Add the egg and cornstarch and mix well. </span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span><span><b><i>Wrap</i></b></span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span>Wrap your Lumpia.</span></span></span><br />
<span><span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span><span><b><i>Fry</i></b></span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span>In a small sauce pan, deep fry Lumpias 350 degrees F 5 to 6 minutes, or until golden brown.</span></span></span><br />
<span><em><strong><span face=""arial" , "helvetica" , sans-serif"><br /></span></strong></em><span><i><b>Sweet and Sour Sauce</b></i></span></span><br />
<span>In a saucepan, put 1 cup water, 2 tablespoons tomato catsup, 1 tablespoon sweet chili sauce, 1 tablespoon soy sauce, 1/2 teaspoon salt, 2 tablespoons vinegar, 4 tablespoons sugar, mix together, then bring to a boil for 5 minutes. </span><br />
<span><span><br /></span> Mix 3 tablespoons of cornstarch in 3 tablespoons water and add to the boiling mixture. Blend well.</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><em><span></span></em><br /></span> <em><strong><span>How to wrap a Lumpia</span></strong></em></span><br />
<span>Seal the edges with the beaten egg. Repeat the process. Lay one Lumpia wrapper on a working surface. Put 1 tablespoons of the filling on one end of the wrapper. Spread filling evenly on a straight line until about 4" in length. Fold the wrapper about 1" inside from both ends and then roll as thinly and tightly as possible until you reach the other end. Brush and</span><br />
<span><br /> Make as many Lumpia as you can with the filling. Put them inside a gallon of Ziplock and keep in the freezer for 2 hours or overnight. When you're ready to fry, cut each Lumpia in 3 pieces.</span><br />
<span><em><span></span></em><br /> <i><b>*Serve with sweet and sour sauc</b></i><i><b>e as a dip</b>.</i></span></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-7147383375822596082016-04-01T02:43:00.008-07:002022-03-05T22:32:07.891-08:00PANCIT CANTON<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS18xF0SoauBIlEbqxfFUnFky_JmuH2_yJR8ktRFNGexKntzI7WG0ULC8UNxUEz-5e8zJZ1f5cCMcb3jZl6XvUGddOqBeq-pUXimnK0BOo1O4Yur1RMhyphenhyphenzpBFy0frro-w_abaE57IYFI/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS18xF0SoauBIlEbqxfFUnFky_JmuH2_yJR8ktRFNGexKntzI7WG0ULC8UNxUEz-5e8zJZ1f5cCMcb3jZl6XvUGddOqBeq-pUXimnK0BOo1O4Yur1RMhyphenhyphenzpBFy0frro-w_abaE57IYFI/s640/1.jpg" width="640" /></a></div>
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<span><b style="font-family: georgia, "times new roman", serif;"><span style="line-height: 107%;"><br /></span></b>
<b><span style="font-family: georgia; font-size: x-large; line-height: 107%;"><i>Serves 8
or more</i><o:p></o:p></span></b></span></div>
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<span style="font-family: georgia; font-size: x-large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: georgia; font-size: x-large; line-height: 107%;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<span style="font-family: georgia; font-size: x-large;"><span style="line-height: 107%;">3
tablespoons cooking oil</span><span style="line-height: 107%;"><o:p></o:p></span></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">5
cloves garlic, crushed<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1 small onion, sliced <o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1/4
pound pork, sliced thinly<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1/4
pound shrimps, deveined, cut into pieces<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1/4
pound chicken livers, cut to pieces (optional)<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">3
pieces dried Shitake mushrooms, soaked in hot water<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1
carrot, sliced<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">3
stalks Italian parsley, chopped<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1/4
cabbage, shredded <o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1 tablespoon soy sauce<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">1 tablespoon oyster sauce<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large;"><span style="line-height: 107%;">8 ounces Pancit Canton dry noodles<o:p></o:p></span><br />
<span style="line-height: 107%;">2 cups chicken broth or water</span></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">2
stalks green onions, for garnish<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">3 sprigs Cilantro,
for garnish<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">Calamansi
or lemon, cut into wedges<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: georgia; font-size: x-large; line-height: 107%;"><b>Procedure</b></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">Heat
a big pan or wok on high, add the oil, then brown the garlic for 2 minutes. Add
the onion and cook until translucent. Stir in the pork and cook
until no longer pink or for 3 minutes. Add in the chicken livers, shrimps, mushrooms, and stir
fry for 3 minutes or until cooked. Add the carrots, cabbage, Italian parsley and stir and mix everything together.<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;"><br /></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;">Season
with soy sauce, oyster sauce, and salt. Pour in the chicken broth or water and cook until boiling.<o:p></o:p></span></div>
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<span style="font-family: georgia; font-size: x-large; line-height: 107%;"><br /></span></div>
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<span style="font-family: georgia; font-size: x-large;"><span style="line-height: 107%;">When
it boils, remove half of the vegetables and meat mixture and set aside. Add the noodles and let soak in the liquid to soften noodles. Do not stir until noodles soak up the liquid and become soft. When noodles are softened, toss everything around and mix gently.<o:p></o:p></span><br />
<span style="line-height: 107%;"><br /></span>
<span style="line-height: 107%;"><b><i>*Transfer to a serving platter and top with the vegetables and meat mixture you set aside earlier. Garnish with green onion, cilantro, and lemon wedges on top.</i></b></span></span></div>
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-59279074184014594182014-09-29T14:46:00.002-07:002022-03-05T22:39:16.258-08:00KOREAN BEEF STEW (GALBI JJIM)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YF18f7mZeHeLIFIIWRC4Dd2OCBudjpYG_-OXQkUsynewsMFhHKD0nPO2i82dSd1Yg0wpphMzYrRr3KViuAYAZFx2xNOp8LacHTX66QDeUI_xeCIIGl-6OfOYSZeXE3mTpsNnY1bC2mA/s1600/Korean+Beef+Stew.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YF18f7mZeHeLIFIIWRC4Dd2OCBudjpYG_-OXQkUsynewsMFhHKD0nPO2i82dSd1Yg0wpphMzYrRr3KViuAYAZFx2xNOp8LacHTX66QDeUI_xeCIIGl-6OfOYSZeXE3mTpsNnY1bC2mA/s1600/Korean+Beef+Stew.jpg" width="480" /></a></div>
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<span style="font-family: georgia; font-size: x-large;"><i>One of my favorite cuisines in Asia is Korean cuisine. Not that I don't favor the other delightful cuisines in Asia, for they are all exquisite, but there's something I love about Korean dishes and I'll never get tired cooking them. For one, their "Kimchi" is very Korean. No other country in Asia makes Kimchi except the Koreans. In the mid 1980s, during my visit to Seoul, I happened to have talked to a nice Korean lady seated beside me on my plane back to Manila and she told me that Kimchi were made in preparation for winter, when the land is covered with snow and they can't grow vegetables. </i></span></span><span style="font-family: georgia; font-size: x-large;"><br />
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<span style="font-family: georgia; font-size: x-large;"><i><span><br /></span>
<span>Last night, after dinner, I decided to cook Korean Beef Stew. After cooking, I kept the pot of stew in the refrigerator. This morning,I scooped the fat out, reheated it on low, and simmered it again to reduce the sauce to a creamy consistency. I also sliced the cucumber thinly and marinated it in seasoned vinegar to go with my stew. Last but not least, the steamed rice was already cooked and was ready to go with my Korean stew. </span></i></span></div>
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<span style="font-family: georgia; font-size: x-large;"><span><strong><span></span></strong><br /></span>
<strong><span>Ingredients</span></strong></span></div>
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<span style="font-family: georgia; font-size: x-large;">5.3 pounds beef short ribs, cut into pieces</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">1/2 cup Korean soy sauce, plus 2 tablespoons (or any soy sauce will do)</span></div>
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<span style="font-family: georgia; font-size: x-large;">1 whole garlic, pounded</span></div>
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<span style="font-family: georgia; font-size: x-large;">1 medium onion, sliced</span></div>
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<span style="font-family: georgia; font-size: x-large;">2 tablespoons rice wine</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">1/2 teaspoon salt</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">2 tablespoons sugar</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">2 tablespoons honey </span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">2 tablespoons sesame oil</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">1 teaspoon freshly ground black peppercorns </span></div>
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<span style="font-family: georgia; font-size: x-large;">10 Shitake dried mushrooms, soaked in hot water, halved</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">3 small carrots, cut into 1 1/4" (optional)</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">1 medium Daikon radish, cut 1 1/4" (optional)</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">1 cup chestnuts, lotus seeds, or Gingko nuts, soaked in hot water (optional)</span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;">3 tablespoons toasted sesame seeds, for garnish</span></div>
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<span style="font-family: georgia; font-size: x-large;">4 green onion stalks, chopped, for garnish</span></div>
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<span style="font-family: georgia; font-size: x-large;"><span><span><span><strong></strong></span><br /></span>
<span><strong>Procedure</strong></span></span><br />
<span><span>Wash the ribs well in running warm water. </span><span>Put into a big pot with 6 cups water, soy sauce, garlic, onion, rice wine, salt, and sugar. </span><span>Bring</span><em><strong> </strong></em><span>to a boil and then simmer on medium-low heat for one hour, or until meat is tender. </span><span>Add the honey, sesame oil, and ground black peppercorns, mushrooms, carrots, Daikon, and nuts. </span><span>Simmer for another 30 minutes over low heat until all flavors have mixed together. </span></span><br />
<span><span><br /></span><b><i>*Garnish with sesame seeds and sprinkle green onions on top.</i></b></span></span></div>
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<span><span style="font-family: georgia; font-size: x-large;"><b><i>*Serves 4 to 6</i></b></span></span></div>
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<span style="font-family: georgia; font-size: x-large;"><b><i>*Tested and tried at Chris' kitchen on 04/03/2011</i></b></span></div>
<div style="border: currentcolor; clear: both; text-align: left;">
<span style="font-family: georgia; font-size: x-large;"><b><i>*Tested and tried again on Chris' kitchen on 9/29/2014</i></b></span></div>
Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com2tag:blogger.com,1999:blog-4284591462845207526.post-69029411512494184692014-01-07T03:19:00.001-08:002022-03-05T22:41:38.350-08:00NO-KNEAD BREAD<span style="font-family: georgia; font-size: x-large;"><span>November 8, 2006</span><br />
<span><span><br /></span>
Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery</span><br />
<span>Time: About 1½ hours plus 14 to 20 hours’ rising</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH-A7RJgjFPmoEu5RTt8KrR9rWQsuBpoTIBwJHT_ZwY2o0PyFzz_yI9A4lUlQQeMLrmpNnhYfEXdJbVnR1X__trB6OegAGSph4za912-KyjRby1tsBLkjcn6WLcGGjQ-im65j_EpHhw8/s1600/8209_10152000906432911_504149415_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBH-A7RJgjFPmoEu5RTt8KrR9rWQsuBpoTIBwJHT_ZwY2o0PyFzz_yI9A4lUlQQeMLrmpNnhYfEXdJbVnR1X__trB6OegAGSph4za912-KyjRby1tsBLkjcn6WLcGGjQ-im65j_EpHhw8/s640/8209_10152000906432911_504149415_n.jpg" width="640" /></span></a></div>
<span><span style="font-family: georgia, "times new roman", serif; font-size: large;"><br /></span>
<strong><span style="font-family: georgia; font-size: x-large;">Ingredients</span></strong></span><span style="font-family: georgia; font-size: x-large;"><br />
<span>3 cups bread flour or all-purpose flour, more for dusting</span><br />
<span>¼ teaspoon instant yeast</span><br />
<span>1¼ teaspoons salt</span><br />
<span>Cornmeal or wheat bran, as needed.</span><br />
<span><strong><br /></strong>
<strong>Directions</strong></span><br />
<span>In a large bowl, combine flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees Fahrenheit.</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<span>Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.</span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<span>Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.</span></span><br />
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<span>At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.</span></span><br />
<span><br />
Yield: One 1½-pound loaf.</span></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-60534593135457815152013-08-08T21:58:00.002-07:002022-03-05T22:43:46.982-08:00POT STICKERS<div><span style="font-family: georgia; font-size: x-large;"><b><span><br /></span></b></span></div><span style="font-family: georgia; font-size: x-large;"><b><span><span></span>Ingredients</span></b><br />
<span>1 pound ground pork</span><br />
<span>2 tablespoons finely chopped ginger</span><br />
<span>3 stalks green onion, sliced 1/6"</span><br />
<span>1 egg, beaten</span><br />
<span>1/2 teaspoon salt</span><br />
<span>1 tablespoon light soy sauce</span><br />
<span>1 tablespoon oyster sauce</span><br />
<span>1 tablespoon sesame oil</span><br />
<span>1 tablespoon Chinese rice wine</span><br />
<span>3 tablespoons cornstarch</span><br />
<span>Pot Sticker wrapper (round)</span><br />
<span>cooking oil, to fry pot sticker</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<b><span><span></span>Procedure</span></b></span><br />
<span>In a bowl, combine the pork, ginger, green onion, egg, salt, soy sauce, oyster sauce, sesame oil, wine, cornstarch, and mix well. </span><br />
<span><span><br /></span>
<span>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. </span></span><br />
<span><span><br /></span>
<span>Fry around 8 to 10 pot stickers on a pan with cooking oil on high heat for two minutes or until golden brown, t</span><span>hen add 1/4 cup water to steam for 6 minutes with the lid on.</span></span><br />
<span><br />
*Serve with a mixture of sweet chili sauce and vinegar. </span></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-88574856708708602662013-07-26T13:52:00.003-07:002022-03-05T22:44:35.737-08:00LECHON DE LECHE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pXUjPV9G6sv_RIYXEigK-m1gHVOlXTZs6iJIf9gM3barUpbo2LuJcdAoW6Uz6hFnyWcNMAQWO3e15qkg-OMjDm6uo_DqBOMamqkndAFWLASDmfnkiUXUs-Srw3O_tztRB4OKjQ2qNu4/s1600/IMG_1397.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pXUjPV9G6sv_RIYXEigK-m1gHVOlXTZs6iJIf9gM3barUpbo2LuJcdAoW6Uz6hFnyWcNMAQWO3e15qkg-OMjDm6uo_DqBOMamqkndAFWLASDmfnkiUXUs-Srw3O_tztRB4OKjQ2qNu4/s640/IMG_1397.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: georgia; font-size: x-large;"><span><i>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. </i></span><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: georgia; font-size: x-large;"><span></span><i></i><br /></span></div>
<div style="border: currentcolor;">
<strong><span style="font-family: georgia; font-size: x-large;">Ingredients</span></strong></div>
<div style="border: currentcolor;">
<span style="font-family: georgia; font-size: x-large;">6 to 10 pounds suckling pig, clean and ready to roast</span></div>
<div style="border: currentcolor;">
<span style="font-family: georgia; font-size: x-large;">salt and pepper</span></div>
<div style="border: currentcolor;">
<span style="font-family: georgia; font-size: x-large;">butter or olive oil</span></div>
<div style="border: currentcolor;">
<span style="font-family: georgia; font-size: x-large;"><br /></span></div>
<div style="border: currentcolor;">
<strong><span style="font-family: georgia; font-size: x-large;">Procedure</span></strong></div>
<div style="border: currentcolor;">
<span style="font-family: georgia; font-size: x-large;"><span>Preheat your oven to 425 degrees Fahrenheit</span><br />
<span>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. </span><br />
<span><span><br /></span> <span>To serve, cut the suckling pig with a plate and divide according to the number of guests. </span></span></span></div>
<span style="font-family: georgia; font-size: x-large;"><br /><b><i> *Serve with fried potatoes and a simple green salad. You can also make a gravy out of the drippings if you like. </i></b></span><br />
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-62267444250121024112013-07-09T13:23:00.002-07:002022-03-05T22:50:36.185-08:00CASHEW CHICKEN<span style="font-family: georgia; font-size: x-large;"><strong><span>Serves 2 or more</span></strong><br />
<span><span face=""arial" , "helvetica" , sans-serif"><strong></strong><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Ingredients:</span></strong></span><br />
<span>1/2 skinless chicken breast, cubed 1/2"</span><br />
<span>1 teaspoon baking soda</span><br />
<span>1 tablespoon cooking oil</span><br />
<span>1 medium yellow onion, cubed 1/2"</span><br />
<span>1 big green pepper, cubed 1/2" </span><br />
<span>1 cup whole roasted cashew</span><br />
<span>4 thin slices of ginger</span><br />
<span>1 tablespoon cornstarch</span><br />
<span>1 tablespoon rice wine</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<em><strong><span face=""arial" , "helvetica" , sans-serif">To Make Sauce:</span></strong></em></span><br />
<span>1 tablespoon oyster sauce</span><br />
<span>1 tablespoon rice wine</span><br />
<span>1 teaspoon sesame oil</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<span face=""arial" , "helvetica" , sans-serif">Mix everything together until well blended.</span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Procedure:</span></strong></span><br />
<span>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.</span></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-86084155408053232852013-07-09T03:39:00.007-07:002022-03-05T22:51:19.662-08:00VIETNAMESE FRESH SPRING ROLL<span style="font-family: georgia; font-size: x-large;"><b><span>Serves 6</span></b><br />
<span><span face=""arial" , "helvetica" , sans-serif"><b><span></span></b><br /></span>
<b><span face=""arial" , "helvetica" , sans-serif">Ingredients</span></b></span><br />
<span>12 small-sized fresh shrimps; cleaned, deveined, cooked, and sliced into half lengthwise</span><br />
<span>3 ounces bean thread noodle, cooked </span><br />
<span><span>English cucumber, sliced thinly</span><span>
or julienned</span></span><br />
<span>1 bunch leaf lettuce, wash well and cut to pieces</span><br />
<span><span>half a bunch cilantro, wash and discard 2" from bottom part</span><span>
</span></span><br />
<span>rice wrapper </span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<i><b><span face=""arial" , "helvetica" , sans-serif">Spicy Peanut Sauce</span></b></i></span><br />
<span><span>1 cup peanut butter</span><span>
</span></span><br />
<span>3 tablespoons hoisin sauce</span><br />
<span><span>1 cup water</span><span>
</span></span><br />
<span>1 teaspoon chili garlic paste</span><br />
<span><span>2 tablespoons freshly squeezed lime juice</span><span>
</span></span><br />
<span>1 tablespoon soy sauce</span><br />
<span><span>1 tablespoon sugar</span><span>
</span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<span face=""arial" , "helvetica" , sans-serif">Mix everything together in a bowl until well blended.</span></span><br />
</span><div>
<span style="font-family: georgia; font-size: x-large;"><span><span face=""arial" , "helvetica" , sans-serif"><b><i><span></span></i></b><br /></span>
<b><i><span face=""arial" , "helvetica" , sans-serif">Sweet Fish Sauce</span></i></b></span><br />
<span><span>fish sauce</span><span>
</span></span></span></div>
<span style="font-family: georgia; font-size: x-large;"><span>water</span><br />
<span><span>sugar</span><span>
</span></span><br />
<span>freshly squeezed lemon juice</span><br />
<span>1 Thai Chili </span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<span face=""arial" , "helvetica" , sans-serif">Mix everything together in a bowl until well blended.</span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Procedure</span></strong></span><br />
<span><span>Wrap the Fresh Spring Rolls. Get one rice wrapper and soak it in a bowl of warm water and lay it on a plate. </span><span>On one side of the wrapper, put a little of the lettuce, English cucumber, cilantro, bean thread, and two or three shrimps on top. </span><span>Wrap the mixture with the side of the wrapper closes to where you put the ingredients. </span><span>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. </span><span>Repeat the process until all ingredients are used. </span><span>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.</span></span><br />
<span><span><span></span><br /></span>
<i><b>*Makes about 6 to 8 Fresh Spring Rolls</b></i></span><br />
</span><ul><span style="font-family: georgia; font-size: x-large;">
</span></ul>
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-70337104443596055372013-07-09T03:36:00.001-07:002022-03-05T22:52:02.259-08:00SPICY FRIED CATFISH<span style="font-family: georgia; font-size: x-large;"><strong><span>Serves 4</span></strong><br />
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<strong><span>Ingredients</span></strong></span><br />
<span>1 big catfish, cleaned and cut 1/2" thick into fillets </span><br />
</span><div style="text-align: justify;">
<span style="font-family: georgia; font-size: x-large;">coconut or peanut oil, for frying </span></div>
<span style="font-family: georgia; font-size: x-large;"><span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<em><span><strong>Sauce Mixture</strong></span></em></span><br />
<span><em></em><span>3 tablespoons palm sugar</span></span><br />
<span>2 tablespoons fish sauce</span><br />
<span>1 tablespoon oyster sauce</span><br />
<span>2 tablespoons red curry paste</span><br />
<span>3 large cloves garlic, minced</span><br />
<span>3 thin slices of fresh lemongrass </span><br />
<span>3 slices fresh Galangal - chopped finely</span><br />
<span>2 fresh Kaffir leaves - remove center vein and chiffonade very thinly</span><br />
<span>3/4 cup water</span><br />
<span>1 tablespoon canola oil</span><br />
<span>1/4 cup Kra-Chai (optional)</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<span>Mix all together in a bowl.</span></span><br />
<span><em><strong><br /></strong></em></span>
<span>
<em><strong>Garnish</strong></em></span><br />
<span>1 red bell pepper, sliced into 16 parts lengthwise</span><br />
<span>25 fresh Thai basil leaves</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Procedure</span></strong></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span>Fry the catfish fillets in a wok on high until crispy. Transfer to a serving plate. </span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span><br /></span></span>
<span>Fry the red pepper in the wok for 2 minutes. Fry the basil leaves for 1 minute. </span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span><br /></span></span>
<span face=""arial" , "helvetica" , sans-serif"><span>Remove all the oil to a bowl and leave 3 tablespoons and add the sauce mixture. </span><span>Cook until the sauce becomes creamy. </span><span>Pour sauce on the fried catfish fillets. </span></span></span><br />
<span><span><br /></span>
Garnish with fried red bell pepper and fried basil leaves.</span><br />
</span><ol>
<ol><ol><span style="font-family: georgia; font-size: x-large;"></span></ol>
</ol>
</ol>
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<br />Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-69504471972564178292013-07-09T03:29:00.001-07:002022-03-05T22:52:43.660-08:00CRISPY PATA<span style="font-family: georgia; font-size: x-large;"><strong><span>Serves 4</span></strong><br />
<span><span face=""arial" , "helvetica" , sans-serif"><strong><span></span></strong><br /></span>
<strong><span>Ingredients</span></strong></span><br />
<span>1 whole pata (pork leg), clean</span><br />
<span>1 tablespoon salt </span><br />
<span>1 teaspoon black peppercorns</span><br />
<span>2 bay leaves</span><br />
<span>cooking oil, for frying</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Procedure</span></strong></span><br />
<span><span>Boil the pata in water with salt for one hour or until tender. Let cool. </span><span>Keep in the refrigerator to dry uncovered overnight. </span></span><br />
<span><span><br /></span></span>
<span><span>Fry the pata until golden brown and crispy.</span></span><br />
<span><br /><b><i>
* Serve with spicy coconut vinegar, soy sauce, garlic, and bird's eye chili.</i></b></span></span><span style="font-family: "georgia";"></span><br />
<ol>
</ol>
Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-20912033527161743322013-06-11T15:57:00.001-07:002022-03-05T22:55:18.105-08:00SAPIN-SAPIN (FILIPINO SWEET RICE LAYERED CAKE)<span style="font-family: georgia; font-size: x-large;"><span>Serves 12 or more</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><strong><span></span></strong><br /></span>
<span face=""arial" , "helvetica" , sans-serif"><strong><span>Ingredients</span></strong><strong><span> </span></strong></span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><strong><span></span></strong><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif"><em>1st Layer - Yellow</em></span></strong></span><br />
<span> 1 cup rice flour</span><br />
<span> 1/3 cup sugar</span><br />
<span> 1/2 cup coconut milk</span><br />
<span> 1 1/2 tablespoon <span style="color: red;">A</span><span style="color: red;">nnatto powder</span></span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif"><em>2nd Layer - White</em></span></strong></span><br />
<span> 1 cup rice flour</span><br />
<span> 1/3 cup sugar</span><br />
<span> 1/2 cup coconut milk</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif"><em>3rd Layer - Purple</em></span></strong></span><br />
<span> 1 cup purple yam</span><br />
<span> 1/3 cup sugar</span><br />
<span> 1/2 cup coconut milk</span><br />
<span><span face=""arial" , "helvetica" , sans-serif"><span></span><br /></span>
<strong><span face=""arial" , "helvetica" , sans-serif">Procedure</span></strong></span><br />
<span><br /></span>
<span><span face=""arial" , "helvetica" , sans-serif"><i><b>First Layer</b></i></span></span><br />
<span>Mix all the ingredients in a bowl. Pour into a banana leaf lined round baking dish. Steam 10 minutes. Let cool. </span><br />
<span><br /></span>
<span><i><b><span>Second Layer</span></b></i></span><br />
<span>Mix all ingredients in a bowl and pour the batter to the cooled First Layer. Steam for 10 minutes and let cool.</span><br />
<span><br /></span>
<span><b><i>Third Layer</i></b></span><br />
<span>Mix all the ingredients and and pour on the cooled First and Second Layers. Steam for 10 minutes. Let cool. </span><br />
<span><br /></span>
<span><b><i>*Top with Latik before serving.</i></b></span><span> </span><br />
</span><div style="text-align: justify;">
<span style="font-family: georgia; font-size: x-large;"><br /></span></div>
<span style="font-family: georgia; font-size: x-large;"><span face=""arial" , "helvetica" , sans-serif"><strong><span></span></strong><br /></span>
<span face=""arial" , "helvetica" , sans-serif"> </span></span>Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-71831515850415175752013-06-07T22:24:00.005-07:002022-03-05T22:57:36.751-08:00SHEPHERD'S PIE<div class="separator" style="clear: both; text-align: center;">
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<font face="georgia" size="4"><br />
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</div>
<font face="georgia" size="6"><span><b> Serves 8 or more</b></span><br />
<strong><span><br /></span></strong>
<strong><span>Ingredients</span></strong><br />
<span>3 1/2 pounds Yukon gold potatoes</span><br />
<span>2 cups heavy cream</span><br />
<span>8 tablespoons unsalted butter</span><br />
<span>1 teaspoon salt</span><br />
<span>1 teaspoon freshly ground black peppercorns</span><br />
<span>3 egg yolks</span><br />
<span>1 cup Parmesan Cheese, for the mash</span><br />
<span>1/2 cup Parmesan cheese, for Mash topping</span><br />
<span>3 pounds ground lamb or beef</span><br />
<span>3 tablespoons olive oil</span><br />
<span>1 1/2 tablespoons salt </span><br />
<span>1 tablespoon freshly ground black pepper</span><br />
<span>6 cloves minced garlic</span><br />
<span>1 finely chopped large onion</span><br />
<span>2 big grated carrots</span><br />
<span>2 tablespoons minced rosemary</span><br />
<span>6 to 10 sprigs thyme</span><br />
<span>1 small can tomato paste</span><br />
<span>1/8 cup Worcestershire sauce</span><br />
<span>1 cup red wine</span><br />
<span>1 cup chicken stock</span><br />
<span><span></span><br />
<strong>Procedure</strong></span><br />
<span><em><span><br /></span></em>
<em><span><b>Mashed Potato</b></span></em></span><br />
<span><span style="text-align: justify;">Peel the potatoes and cut into halves or fourths and boil for about 15 minutes. </span><span style="text-align: justify;">Drain and put in a bowl to mash.</span></span><br />
<span><span style="text-align: justify;"><br /></span>
<span><span style="text-align: justify;">Add preheated heavy cream with butter, salt and freshly ground pepper, egg yolks, and grated Parmesan Cheese and mash. </span><span style="text-align: justify;">Taste and adjust seasonings if necessary.</span></span></span><br />
<span><em><span><b><br /></b></span></em>
<em><span><b>Lamb Filling</b></span></em></span><br />
<span style="text-align: justify;"><span>Brown the ground lamb in a pan over high high with oil. </span></span><br />
<span style="text-align: justify;"><span>Add salt, ground pepper, onions, garlic, carrots, rosemary, thyme, then cook for 3 minutes.</span></span><br />
<span><span style="text-align: justify;"><br /></span>
<span><span style="text-align: justify;">Add the tomato paste, Worcestershire sauce, red wine, and chicken stock. </span><span style="text-align: justify;">Cook on medium-high heat for 10 minutes. </span><span style="text-align: justify;">Taste and adjust seasonings if necessary. </span><span style="text-align: justify;">Remove the 8 to 10 sprigs of thyme.</span></span></span><br />
<span><em><span><b><br /></b></span></em>
<em><span><b>Layering on a baking pan</b></span></em></span><br />
<span style="text-align: justify;"><span>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.</span></span><br />
<span><span style="text-align: justify;"><span><br /></span></span>
<span style="text-align: justify;"><span>With a fork, prick and pull up the mash to create peaked areas.</span></span></span><br />
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<span style="text-align: justify;"><span>Bake at a preheated oven at 400 Degrees Fahrenheit for about 25 minutes.</span></span></span><br />
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<span><b><i>*Party Menu</i></b></span></font></div>
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<span><b><i><font face="georgia" size="6">*Tested at Chris' Kitchen June 7, 2013</font></i></b></span></div>
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<span><b><i><font face="georgia" size="6">* Very Delicious</font></i></b></span></div>
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<font face="georgia" size="6"><span><b><i>Adapted from Gordon Ramsay's Shepherd's Pie Recipe online.</i></b></span><br />
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<span face="arial, helvetica, sans-serif">*Serves 10 or more</span></i></b></span></font></div>
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-78657441370129585752013-05-21T22:45:00.001-07:002022-03-05T22:58:34.374-08:00SOM TAM (GREEN PAPAYA SALAD)<span style="font-family: georgia; font-size: x-large;"><strong><span>Ingredients</span></strong><br />
<span>1 clove garlic</span><br />
<span>1 bird's eye chili (add according to your taste)</span><br />
<span>2 tablespoons palm sugar</span><br />
<span>2 tablespoons Thai fish sauce</span><br />
<span>1 cup green papaya strands</span><br />
<span>4 fresh green beans, break open pods and cut 2"</span><br />
<span>6 cherry tomatoes, sliced into two</span><br />
<span>3 tablespoons juice of fresh lime</span><br />
<span>1/4 cup dry-roasted skinless peanuts</span><br />
<span>1/2 cup cilantro sprigs</span><br />
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<strong><span face=""arial" , "helvetica" , sans-serif">Procedure</span></strong></span><br />
<span>Pound the garlic and the chilies in a mortar and pestle.</span><br />
<span>Add the palm sugar and pound to combine with the garlic and chilies.</span><br />
<span><span>Mix the green papaya, fresh green beans, cherry tomatoes, and pound lightly just to bruise (not so hard). </span><span>Season with fish sauce and lime juice. Adjust according to taste. </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif">Top with peanuts and garnish with cilantro.</span></span><br />
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Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0tag:blogger.com,1999:blog-4284591462845207526.post-73840480736155594332013-04-24T04:38:00.016-07:002022-03-05T23:13:59.384-08:00BIBINGKANG MALAGKIT (STICKY RICE CAKE)<div style="text-align: justify;">
<span><font face="georgia" size="6"><span>l rice is cooked. Transfer to a greased (butter or coconut oil) or lined with banana leaf rectangular baking dish (14" X 10").</span><span face="arial, helvetica, sans-serif">
</span><span>Press down and spread the cooked rice evenly.</span></font></span></div>
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<span face="arial, helvetica, sans-serif"><span>Pour the topping you made earlier on top of the cooked rice and spread evenly with a spatula. </span><span>Bake in a preheated oven at 350 degrees Fahrenheit for about 25 minutes. Increase temperature to 375 degrees F for about 15 to 20 minutes. Let cool. </span></span><span style="text-align: justify;">Bibingkang Malagkit is a native sticky rice cake made of sweet glutinous rice cooked with coconut milk and topped with a creamy and thick Matamis na Bao (solidified cane sugar shaped like a cone). </span></span><br />
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<span><font face="georgia" size="6"><span><i><br /></i></span><span><i>Serves 12</i></span></font></span></div>
<font face="georgia" size="6"><span><b><br /></b><b><span></span>Ingredients</b></span><br />
<span>1 can coconut milk, for the topping</span><br />
<span>1 cup brown sugar, for the topping</span><br />
<span><span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">2 cups sweet glutinous rice</span></span><br />
<span>1 can of coconut milk, for the glutinous rice</span><br />
<span>1 cup water</span><br />
<span>1 cup brown sugar, for the glutinous rice</span><br />
<span>1 teaspoon salt</span><br />
<span><span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">banana leaf, to line baking pan (optional)</span></span><br />
<span><span face="arial, helvetica, sans-serif"><span></span><br /></span><span face="arial, helvetica, sans-serif"><strong>To make the topping</strong>, boil the coconut milk until thick and creamy. </span></span><br />
<span><span><br /></span><span><b>Procedure</b></span></span><br />
<span><span>Wash the rice and cook in an iron wok or pan with the coconut, water, and salt. Keep on stirring and mixing until the rice gets half-cooked (10 minutes) before adding the sugar. </span><span></span></span><br />
<span><span face="arial, helvetica, sans-serif"><span style="font-family: georgia;"></span><br /></span><span face="arial, helvetica, sans-serif"><span style="font-family: georgia;">Add the sugar. </span><span>Keep the heat on low unti</span></span></span><br /></font>
<br />Lola Chrishttp://www.blogger.com/profile/15533824068175470401noreply@blogger.com0