Moist Carrot Cake

2 cups all-purpose flour
1 1/4 cup of brown sugar
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 canola oil
2 cups finely grated carrot
1 cup well-drained crushed pineapple
1 cup flaked dessicated coconut
1/2 cup chopped walnuts
1 cup raisin

Cheese Cream Frosting:
125gm cream cheese - softened, at least take it out from the fridge 30 minutes before working on it
3 tbsp sugar
3 tbsp unsalted butter - softened
3 tbsp orange juice
1 tbsp fresh milk

Method:
1. Beat sugar and eggs until the sugar dissolved. Pour in veggie oil and mix well.
2. Sift together cinnamon powder, all-purpose flour, baking soda and baking powder. Add into the wet ingredient above and mix well.
3. Add in carrots, pineapple, dessicated coconut, raisins and walnuts. Mix well.
4. Pour into a greased baking dish;
5. Bake in a preheated oven at 170 degree C for 50-60 minutes.
6. For Cream Cheese Frosting, cream sugar and butter - add in cream cheese until smooth. Add in orange juice and milk. Spread over the top of cooled carrot cake

Pork Kadios

1 pig’s leg. (hind part)
3 cups kadios, the partly green and violet ones
4 pcs average batuan fruits
jackfruit, 2×4x8 inches, sliced
garlic, onions, tomatoes, salt.
2 1/2 liters of water

grill the pork leg in very hot coals. the goal is to make some parts of the pork singe to black to coax out the aroma of the burnt pig skin

cut the pork legs into desired size. i usually cut it 2 inches crosswise. sautee with the three amigos: garlic, unions and tomatoes

boil [is that the right term? first time writing a recipe :-) i just usually tell people how to cook things.] til it’s almost melt-in-your mouth soft. throw in the batuan

add the kadios. wait til it becomes soft. add salt to taste

add the jackfruit. let it boil for a minute. serve

White Chocolate Cookies

2 1/4 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 bar butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups white chocolate morsels

Combine flour, cocoa, baking soda and salt in small bowl.Beat butter, granulated sugar, brown sugar and vanilla extract inlarge mixer bowl until creamy. Beat in eggs. Gradually beat in flourmixture. Stir in morsels.
Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake in preheated 350° F. oven for 9 to 11 minutes or until centersare set. Cool on baking sheets

Pork Pata and Peanut Stew

QUESTION: Does my mom put onion and garlic here??? not quite sure can't ask my mom war kami now eh...

Anyways can't find a picture in the web. So, if my mom cook this recipe i'll took some to show you.

1k pork pata, cut into portion size
30 g Fresh peanuts, shelled
Slices peeled ginger, 1 cm thick
Spring onions
2.8 liters Water
1/4 tsp. Salt

Method :

Put the pork pata, peanuts, ginger and spring onions into a large, heavy pot together with the water and bring to the boil over a high heat.
Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring once in a while.
Skim off scum and season with salt to taste.
The meat may be served in chunks or cut into small pieces.

**I don't eat pork skin BUT I love peanuts. *-*

Sa Yang Choi (Beef and Watercress Stew)

I was trying to figure out how to cook "sa yang choi" a beef and watercress stew that my mom cooks... I don't know where she learned it but its one of our favorite.

I came across with this recipe in the web. I was googling watercress and try to get some image of it when I saw this one. Actually, I wasn't expecting that i would find one... i just alter it a bit to show how my mom cooks it (originally, this stew comes with red dates and pork is used instead of beef) I just omitted it!

I really don't know the name of this food but everytime we ask our mom whats for lunch she'll say sa yang choi so I'm gonna call it that way na lang.

Beef
Watercrest
Salt to taste


Wash and separate the watercrest’s sprouts and stems and put them in a different bowl.
Boil water in a stockpot and add in pork ribs once it’s boiling. Then throw in the watercrest stems then boil for 1.5 hours.
Remove the stems from the stockpot and put in the watercrest sprouts and let it boil for another 1/2 hours.
Add salt before serving.

** My mom would normally brown the meat first before stewing. Then, she would add water and put some cloves of garlic.... and knorr beef cubes (her typical flavoring)

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Watercress = Sa Yang Choi (that's how we call it)

I remember... before during our kitchen lab. our professor won't believe me that we have watercress here in the philippines. She keeps insisting that we don't have one... and points out that maybe its a water spinach and not watercress. well, she is wrong this one really looks like our "sa yang choi" a watercress... what do you think? for me it is!

Adobong Kangkong

2 bundles kangkong
2 tbsp. cooking oil
4 cloves garlic, minced
1 piece Maggi Pork Broth Cube
3 tbsp. vinegar
1 tbsp. soy sauce

Cut leaves off stem and slice tender stems to 2 inch lengths. Discard tougher ones.
Heat oil and saute garlic until brown.
Stir in Maggi Pork Broth Cube and stems of kangkong.
Add vinegar, soy sauce and 1/4 cup water. Simmer until almost done before adding the leaves. Continue cooking for 1 more minute.

Adobong Sitaw

Ingredients

2 tbps. vegetable oil
2-3 cloves mashed garlic
1 sliced onion
1 tsp. bagoong alamang or to taste
1/2 cup cubed pork
1/2 cup peeled and deveined shrimp
1 bundle of sitaw (yard long beans) cut in 3-inch length
1/4 cup water if needed

Saute garlic and onion in hot vegetable oil as usual
Add bagoong and stir
Add the pork and stir until slightly brown
Add the sitaw and keep stirring until coated with oil
Add the shrimps (if overcooked, shrimps tend to be tough)
Cover pot so let cook for a couple of minutes
Check if gets too dry and keep stirring
Add 1/4 cup water if it dries up to prevent burning
Cook until veges are tender but still crisp
Serve with hot steamed Jasmine rice.

Sopas

Chicken (preferably breast and neck)

Onions, diced

Garlic, crushed

2 c of elbow macaroni

Carrots, diced

Potatoes, diced

Spring onions

Cabbage, shredded

Hard-boiled eggs

1 cup of evaporated milk

Salt and pepper

Patis (fish sauce)

Add chicken in a pot of boiling water. Bring to boil. Add salt and pepper and simmer until cooked. Remove chicken, de-bone and set aside. Return the bones to the pot. Add onions, potatoes and a tablespoon of diced carrots, and continue simmering for flavorful chicken broth.
Meanwhile, heat oil in a large saucepan. Throw in garlic and sauté until golden brown. Scoop out 2 or more tablespoons of fried garlic and set aside. Add shredded chicken into the saucepan, sprinkle with patis and stir-fry until slightly browned. Transfer more than half of the cooked shredded chicken in a bowl and set aside.

Throw in onions into the saucepan and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth from the other pot. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add elbow pasta when the soup boils and simmer until al dente. Throw in the rest of the diced carrots and shredded cabbage and cook for another 3 minutes. Slowly add milk while stirring to avoid curdling. Adjust the taste with patis or salt. Cook for another minute then serve hot topped with shredded chicken, fried garlic, ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup.

Pinakbet

1/3 kg. yellow squash, sliced into cubes

1 long bitter gourd.

a bunch of string beans

8-10 pcs. okra

4 eggplant

1 ½ cups diced tomatoes

3 long green chillies

2-3 tbsp garlic, finely crushed

2 medium onions, finely sliced

a knob of ginger, roughly crushed

1 cup fresh shrimp extract

½ cup bagoong alamang (shrimp paste)

¼ kg. pork

2 tbsp lard or cooking oil

water

In a deep pan, heat the oil and fry the garlic till golden brown then add the onions till transparent. Add the ginger and then the tomatoes. Simmer till it is a pasty consistency then stir in the shrimps then the bagoong and let dry to ‘toast’ the mixture.

Stir the pan to keep the mixture from burning then pour in the shrimp extract. Again, let it ‘toast’ and pour in a tablespoon or two of water if it gets too dry then add the pork. When the pork has become tender, put in the squash and the chillies. You can add the chillies later if you don’t like the pinakbet spicy or even omit completely.

After around five minutes, add the bitter gourd, let it sweat till half-cooked then add the beans. At this point, the small slices of squash have become very tender and tend to thicken the sauce.

When the bitter gourd and the beans are around 3 minutes from being done, put in the okra. Stir gently, then sweat for a minute then add the aubergine. Pour in a small amount of water if it becomes too dry. Simmer gently then test all the vegetables for doneness. Turn off the heat and cover the pan for a few minutes before serving.

Cheese Bread

2 cups flour
4 tsp. baking powder
1 1/2 teaspoons salt
1 1/2 cups shredded Cheddar cheese
1/4 grated Parmesan cheese
2 eggs, beaten
1/4 cup butter, melted
1 cup milk
2 tablespoons grated Parmesan cheese

Preheat oven to 350F degrees.
Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.
Pour into a greased 9x5" loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.
Bake about 45 minutes.
Serve warm, or sprinkled with cheese and toasted the next day.

Chicken Mango Roll

Chicken Roll - Like the one I use to eat way back in highschool - one of my favorite snacks - I usually match it with soya milk. *-* really yummy n tofiluk hihihi

Chicken breast, cooked and cubed/shredded
ripe mango
mayonnaise
breadcrumbs
salt and pepper
oil for frying

"still don't know the exact measurements 'cause i'm still trying to figure out how to make it."

"since mango is in-season now... i think have to buy chicken breast to try cooking this one."

Radish Cake

Ingredients:

1 radish, grated (squeeze out excess juice)

2 cups of rice flour

3 cups water

1 tsp pepper

2 tsp salt

Optional ingredients: (you can use either one or you can use all of the following)

chinese mushroom, cut into strips

lean meat, cut into strips

chinese sausage, sliced

dried shrimps, soaked in water to soften

Garnish:

shallots spring

onions

chilli

Procedure:

1. Fry shallots till golden and remove. Next, fry chinese sausage and remove. Fry the dried shrimps (which have been removed from water and pat dry). Set all these ingredients aside.

2. Fry radish, add salt and pepper, then add flour. Add the above ingredients together and fry till well mixed.

3. Pour out into a round cake tin and steam for 1/2 an hr.

4. Remove from steamer and garnish.

Pork Floss

3 lbs pork shoulder
1.5 cups water
1.5 tablespoons dark soy sauce
6 tablespoons light soy sauce
2 teaspoons white pepper powder
1.5 teaspoons salt
250g sugar

Slice the meat into medium thickness. Simmer the meat water until the pork is soft. This takes about one hour.

Stir in the seasoning and cook again over medium heat until the stock is almost dry.

Remove the meat and cut the meat into fairly big pieces.

Shred the meat into fine shreds with a fork.

Put the shredded meat in a wok together with the remaining stock and fry till almost dry.

Lower the heat and add sugar while the meat is still moist.

Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more. It takes some time but it is worth the effort.You’ll appreciate the store bought pork floss more after you’ve gone through the tedius process of making it.

Pork Floss Buns

Ingredients:

Filling:

50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:

A:

285g Bread Flour,

35g Sugar

1/2 tsp Salt

6g instant dry yeast

B:

30g egg (small sized)

85mL warm milk

84g water

C:

22g butter

Garnish:

2 eggs, beaten

Sesame seeds (to your liking)

Method:

1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.

***

Recipe 2:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

480g bread flour

120g all purpose flour

1 pack rapid rise yeast

110g caster sugar

20g dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

60g unsalted butter, at room temperature

pork floss

mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes. Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper. Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough.

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.For pork floss bun,Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

*Need to find an egg cream filling for this one*

***

Could it be this?!?

1/3 cup sugar

1/4 cup cornstarch

2 egg yolks

1 cup milk

1 tablespoon butter

1 teaspoon vanilla extract

Preparation:

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.

My Lola's Papaitan (Bitter-bitteran) or (Innards Stew)

My Lola's papaitan is the only papaitan I would ever eat. WHY? aside from the fact that I'm sure of how safe it is to eat (regarding HACCP) for me and my kapatids... my lola cooks the best "papaitan".


My lola is an ilocana. I'm not quite sure if papaitan (based on its name) should taste bitter. So, I try to google it and majority of it says that papaitan is bitter and main ingredients are pork, beef, goat? WHAT!? GOAT! (I never eat goats meat =( ).


But, my lola's papaitan is different... she uses pork/beef and taste a little salty and "maasim". really tasty. I really love her papaitan one of my favorite food. and I miss my Lola Taba's papaitan.


Sad to say we won't be able to taste it again or even ask for that recipe... But if my memory serves me right heres some of the ingredients:


pork/beef (not quite sure what part)
pork/beef intestine
pork/beef tripe
pork/beef liver
pork/ beef bile
ginger
garlic
salt and pepper


I don't know how it is done so I can't post it...


Maybe if I was able to get her recipe... I'll be rich by now hihihi tsk* tsk* tsk* sayang...


I have to make it on my own na lng.

Anyways, my lola's papaitan look more like this without the sili.

I'm so missing it! Grrrrrrrrrrrrrr.............

Beef with Potatoes

This dish is more like a picadillo without the tomatoes, atsuete etc. etc.

In short, a simpified version of cooking picadillo.

I don't have the exact measurement for this one. just trust your tastebuds!

Ingredients:
Ground Beef
potato, cut like french fries but a little smaller 1 - 1.5 inch length
garlic
oyster sauce
soysauce
rosemary and thyme
salt and pepper
water
cornstarch disolve in water

Saute garlic in oil add a pinch of salt (it's one of my habit - adding salt while sauteeing garlic. 'cause I've read it helps release more its taste). add beef cook till brown season with oyster sauce, salt and pepper ( if you have rosemary and thyme: you may also add it!). add potato and water (water should cover the beef and the potato). simmer for 15 minutes. add soy sauce. and thicken the sauce by adding cornstarch mixture.

Tortang Talong (Eggplant and Meatloaf Omelette)

A non-traditional way of cooking our tortang talong (eggplant omelette). Cause traditionally, tortang talong (eggplant omelette) should look like this right?

Mine's, look more like this! minus the 'tangkay' with a twist

I got so tired of seeing my mom cooking our tortang talong one-by-one. it's so time consuming. so, I suggested her this kind of method. A much easier way of cooking and less expensive too. hihihi *-*

4 Eggplant, grilled and skinned
1 can Meatloaf, cut into cubes
4-5 eggs, whisked
8 cloves garlic
1 onione (white or red)
2 tbsp oyster sauce
a dash of salt and pepper
nutmeg
oil for frying


Saute garlic and onion in a pan. then add meatloaf. cook till slightly brown.
Mash eggplant using a fork.
Mix eggplant with meatloaf and whisked egg in a mixing bowl.
then add oyster sauce and season it with nutmeg, salt and pepper.
heat pan, then fry.


NOTE: you may use ground beef or pork in replace of meatloaf whichever you like....
although if you use beef or pork. you'll have to cook it much longer.

Pork Floss Pancakes

1/2 cup all-purpose flour
2 eggs
finely chopped green onions
salt and pepper to taste
Pork Floss

Combine all the ingredients in a mixing bowl and add enough water to form a smooth and slurry batter.
Place a ladle of the batter into an oiled frying pan on medium low heat and swirl to coat the whole pan.
When the batter has set, flip the pancake to cook on the other side.
Place some pork floss on one end of the pancake.
Roll the pancake up into a roll. All this is done while the pancake is still warm on the pan. Ming who helped Julie to make this must have a pair of steel hand as she was able to handle the hot pancake with her bare hand.
For me, I will make the pancake first and remove it from the pan before I add the pork floss and do the rolling.

Coleslaw

1 1/3 cups mayonnaise

3 tablespoons white vinegar

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons milkdash salt

8 cups chopped cabbage (1 head)

1/2 cup shredded carrot

1.Combine all ingredients except the cabbage and carrots in a large bowl and blend until smoothwith an electric mixer.

2.Add cabbage and carrots and toss well.

3.Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours.

Spicy Chicken Fillet Sandwich

Ingredients:
7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees. You could also use aheavy skillet and fry in small batches. For a healthier version, broil thechicken in the oven.
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprikaand garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessaryto help it fit on the bun. For easy cleanup, place the chicken in a zipbag before pounding.
5. Coat each piece with the flour, then roll it in the watered down peppersauce. Coat the chicken again in the flour mixture and set it aside. Repeatfor other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Removethe chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hotfry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of thetomato.
9. On the bottom bun, place one piece of chicken.10.Assemble and serve warm.

Aussie Fries

1 pound bag of frozen french fries

1 cup shredded colby jack cheese

6 strips of bacon, cooked

Oil for frying

Heat oil to 350 degrees in a large heavy skillet.
Fry the potatoes in small batches, until golden brown.
Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done.
Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.
Place back into a warm oven until the cheese begins to melt.

Serve with dipping sauce:

1/2 cups sour cream

1 Tbsp horseradish

dash cayenne pepper

dash salt

dash black pepper

Combine all ingredients and mix well.

Black And White Cookies

2 1/4 cup all purpose flour
1/2 cup Unsweetened cocoa powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar; packed
3/4 cup White sugar
1 cup Salted butter; soft
3 large Eggs
2 teaspoon Pure vanilla extract
5 1/4 oz Semisweet chocolate bar - chopped coarsely
5 1/4 oz White chocolate bar - chopped coarsely

Preheat oven to 300 degrees.In a medium bowl combine flour, cocoa, baking soda and salt.Mix well with a wire whisk. Set aside.Blend sugars in a large bowl using an electric mixer at medium speed.Add butter and mix, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth.Add the flour mixture and chocolates, and mix at low speed until just combined. Do not overmix.Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.Bake about 25 minutes.Transfer cookies immediately to a cooling rack.
Yield: 3 dozen cookies.

Barbecue Sauce

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar, packed
6 Tbsp lemon juice
salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

Buffalo Shrimps

Ingredients:

Buffalo Sauce:

1/4 cup hot sauce

1/4 cup butter

1/8 teaspoon paprika

1 dash black pepper

1 dash garlic powder

Shrimp:

12 uncooked large shrimp, peeled and deveined

1 egg, beaten

1/2 cup milk

1 cup all-purpose flour

Directions:

Buffalo Sauce:

Combine ingredients in a small saucepan over medium heat until butter is mixed through.Cover, and keep warm over low heat.
Shrimp:Combine egg and milk in a small bowl.Place flour in a large zip-type bag.Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.Refrigerate about 5 minutes while the deep fryer heats up to 375 F.Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.Remove, drain, and toss gently with Buffalo Sauce.

Fried Chicken

1 Tbs sugar

1 1/2 cups self-rising flour

1/2 cup cornstarch

3 tsp seasoned salt

2 tsp paprika

1/2 tsp baking soda

1/2 cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1 Chicken (Cut into Pieces)

2 eggs, mix with 1/4 cup cold water

1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

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3 pounds chicken
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening

Chicken Gravy:
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne

Directions

Preheat oven to 350°

1. Place the chicken parts in a medium-sized bowl and add enough buttermilk to submerge the chicken. Cover with plastic wrap and place in the refrigerator for 8–12 hours or overnight.
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!

Chicken Burger

Makes 4 sandwiches.

2 whole chicken breasts, boned and halved
1 cup teriyaki marinade
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
3/4 cup alfalfa sprouts
4 lettuce leaves
4 large tomato slices
4 slices Swiss cheese
Salt & Pepper, to taste

1. Marinate the chicken for at least 30 minutes in the teriyaki marinade.
2. Preheat your grill to medium heat.
3. Brown one side of each bun on the grill.
4. Cook the bacon in a pan until crunchy, then set aside.
5. Grill the chicken breasts about 5 minutes on each side, until cooked through.
6.Apply about 1/2 tablespoon of mayonnaise on the bun.
7. Divide the sprouts into 4 portions and place on each bottom bun.
8.Then, put a lettuce leaf, and a slice of tomato on top.
9. Put one chicken breast on top of the tomato.
10.Add a slice of Swiss cheese on the chicken, and 2 pieces of bacon.
11.Top with the other side of the bun.
12. Microwave for roughly 10 seconds to warm.

Avocado Egg Roll

2-4 servings

30 mins prep time

Egg Rolls:
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use wonton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce:
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce:
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls:
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Spanish Bread (Pinoy version)

dough:

1 to 1 1/2 packets of yeast
1/4 c warm water
1/2 c milk
1/2 c melted butter
1/3 c sugar
4 egg yolks
1 tsp salt
3-3 1/2 c all purpose flour


filling:
3/4 c breadcrumbs
1/2 c brown sugar
1 tbsp all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
extra breadcrumbs


dissolve yeast in warm water. in a bowl, combine milk, butter, sugar, egg yolks and salt. blend well then add the yeast mixture and enough flour to make a moderately stiff dough. transfer dough to a floured surface and knead until smooth and elastic. place dough in a greased bowl, cover and let rise until double in bulk.punch down dough then divide into equal pieces. combine all the ingredients for the filling. roll out each dough into a small rectangle. brush with butter then spread with some of the filling (or you can just sprinkle a little sugar on the butter or omit this step). roll up, then cover in breadcrumbs. place seam side down on greased baking sheets. let rise until doubled in bulk again then bake in a preheated 325˚F oven for 20 minutes or until lightly brown.

Ensaymada

3 1/2 to 4 teaspoonfuls of yeast

1/3 cup of lukewarm water

1 1/2 teaspoonfuls of white sugar

1/2 cup diluted evaporated milk or undiluted whole milk

1/2 cup white sugar

1/4 cup melted butter

3 egg yolks

2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)

grated mild white or yellow cheese

white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300˚F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Pan De Sal

Ingredients:

1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 to 2 tablespoon oil
4 cups flour
3 teaspoons dry yeast
breadcrumbs

Direction:

Combine water, evaporated milk and milk and heat in the microwave for 35 seconds. Take note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*

Run tap water over the egg for 30 seconds to warm it. In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as suggested by the manufacturer. Mix well with a dough mixer. If you don’t have one…you may use a heavy wooden mixing spoon (Holzlöffel). Mixing the dough manually is quiet a hard task, but never mind, this is a good exercise for your bicepts. Mix around 15 to 20 minute.
Knead the dough!

After you have thoroughly mixed the ingredients, you’re ready for some real fun. Now, sprinkle a little flour on your clean kitchen counter or table. Keep a little extra flour on the side to use as you work the dough. Turn the dough out onto the table. Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary. The dough is supposed to be somewhat sticky. So be careful not to add to much flour.
Give it a rest…

Put dough back into the mixing bowl. Cover the top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.

When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop).

Spray two baking sheets with non-stick cooking spray; preheat oven to 190°C or 375°F.
Roll in bread crumbs in an oval shape; place on baking sheet.Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, or until golden brown.

Bitter Melon Omelette

1-1/2 cups ampalaya, sliced thin crosswise
1 teaspoon garlic, minced
1/2 cup tomatoes, sliced
2 eggs, slightly beaten
2 tablespoons oil
1/4 cup onion, minced
1/4 cup water
Salt to taste

Sauté garlic and onion in 2 tablespoons of shortening or oil. Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.
Add the beaten eggs spreading all over the vegetables. Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable. Yield: 4 servings.

** to remove bittery taste of the ampalaya rub ampalaya with salt and let stand for a minute or two and squeeze-out the juices after.

Pork Leg Vermicelli

300-400g dried rice vermicelli or green bean thread

8-10 dried Chinese mushrooms

1 1/2 cups shredded carrot1

1/2 cabbage

2 cans 14 oz stewed pork chops or pork leg

1 tbsp fish sauce or soy sauce

Soak the vermicelli or bean thread in water until soft then drain. Soak the mushrooms in about 1 cup of water for a couple of hours until soft then remove the stalks and slice up. Save the mushroom liquid for the noodles if it gets too dried out when frying. After opening the cans of stewed pork, spoon out the fat for frying, pour out the rest onto a shallow bowl. Remove the bones and mash up the the meat so that there are no big chunks.In a wok or large frying pan, saute the vegetables in a bit of vegetable oil or the fat from the stewed pork. When half-cooked, add in the stewed pork and turn down the heat while mixing the ingredients together. Toss in the noodles and turn up the heat, pushing it into the sauce at the bottom of the pan to soak up the flavour as it cooks. Continue stir frying until the noodles are cooked and all the ingredients are well combined. Add in fish sauce or soy sauce to taste.Serve with cut red chilli or pickled green chilli and dig in!

Chicken In Mushroom Sauce

1 5-pound roasting chicken, cut into serving pieces

Flour

salt and pepper

1 cup oil / canola oil

Butter

1/4 cup rich chicken broth

1 small onion, chopped

1/2 pound fresh mushrooms, sliced

1 clove of garlic, crushed

1/2 cup sour cream

1/2 cup heavy cream

Salt and pepper

Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

Mushroom Cheeseburger

Ingredients:

Burger Patty:

500g mince meat

1/2 onion chopped finely

1/4 c chopped parsley

3 tablespoons of a bbq sauce

1 crushed garlic clove

2-3 tablespoons of breadcrumbs

1 egg

salt and pepper

blue cheese or cheddar cheese

Burger Buns

1/2 c mushrooms, chopped

onion, sliced into rings

lettuce, chopped

tomato, sliced into rings

French Fries

Simply combine all the ingredients together for your burger patty and fry for about 10-15 minutes on each side, depending on how well cooked you like your burger. Place the cheese about 5 minutes prior to turning off heat.On the side, cook the onions first for about 5 minutes and then add your musrooms for a few more minutes.Grill your Burger Buns 5 minutes prior to burgers being ready.Serve with French fries or Salad.Undo the top button of your jeans and Enjoy!

Blue Cheese Burger

1 pound ground beef (16-20%)
1 Tbsp Dijon mustard
2 cloves minced garlic
2 green onions, chopped
1/2 cup (about 2 ounces) crumbled blue cheese

1 egg
Salt and freshly ground black pepper

Put ground beef, mustard, garlic, onions, blue cheese, and egg into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.

Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.
Makes 4 burgers.

Chinese Chicken Livers

Ingredients
1 lb chicken livers
1 tbsp soy sauce
1/4 c vegetable oil
2 tbsp honey
1 tbsp white wine
1 or 2 cloves minced garlic

InstructionsWash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for15 to 20 minutes. I usally turn the livers about half way.

Chicken Corn Soup

3 c chicken broth

1 can creamed corn

1 c chicken; diced, cooked, skinned

1 tbsp cornstarch

2 tbsp cold water

2 egg, seperated

2 tbsp parsley; finely, minced

Combine chicken broth, corn, and chicken pieces in a large saucepan.Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking,uncoverd, for 3 minutes. Beat egg whites untill foamy; stir intosoup. Reduce heat to a simmer and cook until foamy. Ladle soup intoindividual bowls and garish with parsley. Serve hot.

Wonton

Ingredients:

10 chinese mushrooms, small

1/4 lb prawns

7 water chestnuts

1/2 lb ground pork

1 green onion, finely chopped

1 pk wonton skins

1 tsp salt

1/2 tsp sugar

1 tsp thin soy sauce

1 tsp oyster sauce

1 dash of pepper

1 1/4 tbsp cornstarch

1 sm egg

Instructions:

Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,and discard stems; then, chop into very small pieces.Shell, devein and wash prawns. Chop into very small piecesPeel and crush water chestnuts with the flat side of the cleaver. Ifyou don't have a cleaver, chop the water chestnuts into very finepieces.Combine mushrooms, prawns, water chestnuts, pork and green onion.Add all other ingredients and mix well. 1 teaspoon of filling isused for each wonton.With one corner of the skin toward you, place 1 teaspoon of fillingabout an inch from the corner.Fold one corner to cover the filling.Told once more...about 3/4 inch.Turn the won ton so that the triangle is toward you. Dampen the leftcorner with a little water.Swing the right corner away from you and place it on top of thedampened left corner. As you make this fold, simultaneously pull thefilling toward you with your middle finger. You should finish with alittle "hat-like" effect.

Buffalo Wings

chicken wings

garlic powder

salt

red pepper

1/4 to 1/2 cup butter, melted

hot pepper sauce, to taste

Wash chicken wings. divide at joints. Place jointed chicken wingson a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlicsalt, salt, and red pepper.
Bake in a 400-degree oven about 1/2-hour or until they start tobrown. Take out and turn all chicken wings over and sprinkle thatside with salt, garlic salt , and red pepper. Bake

Flour Tortilla

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 Tablespoon lard or vegetable shortening

1/2 cup warm water

Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.

Tiramisu

Tiramisu
1 Package of Lady Fingers

4 egg yolks

½ cup of sugar

1 lb of Marscapone cheese/cream cheese

1 cup of heavy cream

½ cup freshly made espresso coffee

¼ cup cocoa powder

In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese/cream cheese until thoroughly mixed. In a medium-size bowl whip the cream until stiff peaks form and fold into the cheese mixture. Dip the lady fingers in espresso and line a 9 by 13 inch pan with them. Pour in half the cheese mixture and smooth. Add another layer of the Lady fingers dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving.

Beef And Broccoli With Garlic Sauce

1 pound beef steak

1 tablespoon vegetable oil

1/2 teaspoon salt

1 dash white Pepper

1 1/2 pound broccoli

1 teaspoon cornstarch

1 teaspoon sesame oil

1/4 cup chicken broth

2 tablespoons vegetable oil

1 tablespoon vegetable oil

1 tablespoon finely chopped garlic

1 teaspoon finely chopped ginger root

2 tablespoons brown bean sauce

1 cup sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Mapo Tofu

8 Cubes medium hard Tofu 2" x 2"
1 1/2 k Ground pork
1 tsp Chopped garlic
1 tbsp Chopped green onion
1 tbsp ground red pepper paste
1 tsp Brown peppercorn powder
2 tbsp Soy sauce
1 tsp Salt
2 tsp Cornstarch
2 tsp Water
1 c Soup stock
1 tsp Sesame oil
3 c Oil

Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.

Pork With Red Bean Paste

Ingredients:

Pork loin
3 Tbsp of red bean paste
1 ½ Tbs of soy sauce
1 Tbsp of ground red pepper
2 Tbsp of sugar
2 Tbsp of rice wine
1 tsp of ginger juice
1 ½ Tbsp of chopped garlic
2 Tbsp of chopped green onion
sesame seed oil
2 Tbsp of milk
ground black pepper

Directions:

(1) Cut pork meat into thin slabs (you can ask market people to do this.)

(2) Put all the ingredients into a large bowl, and mix with pork.

(3) Marinate meat for 30 minutes to an hour.

(4) Cook the meat in an oven or over a grill on aluminum foil (recommended).

Korean Chicken Soup

Ingredients
1 tablespoon toasted sesame seeds

8 cups chicken broth (preferably homemade)
2 tablespoons finely chopped garlic
2 tablespoons finely grated fresh ginger
1/2 cup uncooked white rice
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili paste
1 cup shredded cooked chicken
2 scallion, finely chopped

Directions
1.In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
2.Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes.
3.Stir in soy sauce and sesame oil. Add chile paste to taste.
4.Add chicken and heat until warmed through.
5.Ladle the soup into bowls and garnish with scallions and sesame seeds.

Korean Chestnut Rice

Ingredients:

2 c Rice

6 Chestnuts

3 1/2 c Water

Salt To taste

Instructions:

1.Wash the rice in cold water, drain and keep aside.

2.Peel the chestnuts and cut them into halves.

3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about 15 mins.

4.Keep stirring at regular intervals to keep the rice from sticking at the base.

5.Once the rice and chestnuts become soft remove and serve hot.

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450 grams of white rice

50 grams of "KuroMai"

200 grams of peeled chestnuts

600mls of japanese stock

3 spare teaspoons of salt

Wash the rice and let it stand for an hour. Put all ingredients into your rice cooker, press the button and viola! If you dont have a rice cooker, put all the ingredients into a lidded non stick saucepan, bring to the boil on a high flame, reduce the flame to very low for twenty minutes, then let it stand for five minutes before stirring gently so as not to mash the chestnuts.

Pork Kikiam

Ingredients:

1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil

Instructions:

Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

For the sweet-sour sauce:
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed
oil

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.