Chicken Feet

I hate chicken feet BEFORE but when I tried my auntie's version of it. can't resist trying it out. this one is really yummy! You will learn to love it!

Ingredients:

1 k Chicken feet, chop off nails. Blanch in hot water for 10 minutes. Cool, then remove scales.
1/3 c Cooking Oil
1 Head Garlic, pounded
1 tbsp Ginger, minced
1/2 c Leeks, chopped
2 Tbsp tause (salted beand), washed
2 Tbsp Chili Bean Sauce
2 Tbsp Soy sauce
2 Tbsp Sugar
1/2 tsp iodized salt
3/4 c water

1 1/2 Tbsp Cornstarch, dissolved in water

1 tsp Sesame Oil

Procedure:

In a pressure cooker, heat oil. Saute garlic, ginger, leeks. Then add tausi, chili bean sauce. Then add chicken feet. Stir awhile. Add soysauce, sugar, iodized salt and water. Cover pressure cooker before opening. Then thicken sauce with dissolved cornstarch. Add 1 tsp of sesame oil/chili oil.

** If using chicken wings, fry the chicken wings first before preccure-cooking. Use 3/4 c of thick coconut milk instead of water.

** If pressure cooker is not available, use 1 1/2 c of water (coconut milk) and simmer over low fire for 30 minutes or until tender.

Pork with Coffee Peanut Sauce

Ingredients:

1/2 lb of pork, thinly sliced into strips (these are rib chops, but you can use any leaner cut)
2 Tbsp dark soy sauce
4 Tbsp peanut butter
1 1/2 Tbsp brown sugar
3-4 Tbsp strong brewed coffee
bamboo skewers, soaked in water

In a small bowl, mix 1 tbsp. soy sauce, and 1 tbsp peanut butter. Rub into pork and marinate for 1 hour in the fridge.

Thread the pork on skewers. Broil on the highest and closest setting about 2-3 minutes per side, until lightly browned and cooked all the way through.

To make a dipping sauce:
In a small saucepan over low heat, combine the remaining soy sauce, peanut butter, brown sugar, and enough coffee to thin the sauce. Serve with the Pork

Pork Katsudon

Katsudon is more like a complete dish. Why? Because it has everything, including meat, egg, vegetables and rice, all in one bowl.

Katsu means pork cutlet in Japanese. Don is a short form for Donburi. Donburi is a bowl which is bigger than a rice bowl. Usually, a Donburi bowl for rice has a lid to keep its contents warm. The size is similar to a noodle bowl, but a noodle bowl does not have a lid. (Noodles should be very hot, with steam coming out from the bowl as it whets the appetite.)

During our Food and Beverage laboratory, my friends and I wanted to try something different to offer to our fellow schoolmates. So, we tried this... the pork is very tasty. the funny thing is... at first, we thought that the sauce we make is a failure but as I read this. I found out that we did the right thing. Which makes me glad... *-* The bad news is we weren't able to sell it as much because they(our market) didn't know we were offering something inside the coffeeshop because the door is closed. although we did post a menu of the foods we are offering. But, then we tried to re-sell the chops the following day and we sold it all out! You see, even if one has something good to offer... we still have to consider the location and let the market know that we are selling something. cause some are too hungry to READ boards!!!



Ingredients:

Pork Chop (used 3 chops for this recipe)

1/2 c flour

3/4 c (panko) breadcrumbs

1 medium sized egg, beaten

salt and pepper to taste

oil for frying

Season the meat on both sides with salt and pepper and dredge into flour. Dip in egg. Dredge in panko breading. Chill for 30 minutes. Pan fry till golden brown. Set aside.

For the sauce:

1 medium white onion, sliced

1 stalk onion leek, sliced thinly

1 tsp brown sugar

1/4 c soy sauce

1/2 c mirin

Egg (If you have left over egg from the breading... you may also use it)

Simmer in low heat the mirin, soy sauce, onions, leeks and brown sugar. When it starts to boil add in d egg. Swirl the pan a bit to cook the egg without breaking it. In a bowl, put some steaming rice, slice the porkchops and top over it. Lastly pour over the sauce and serve.






Version 2:

1 3/4 c short-grain rice, scrubbed

2 c water

4 pork cutlets (or tenderloin slices), breaded by dipping each in one beaten egg, then fresh bread crumbs–crispy Panko bread crumbs if possible

1 small leek, sliced in 1/2-inch pieces (or 2 green onions sliced into 1-2 inch pieces)

2 c Dashi stock

2/3 c mirin (sweet rice cooking wine)

2/3 c soy sauce

4 eggs


Prepare the rice an hour before the meal. First pour it into a big bowl of water and scrub the grains against each other to remove all starch. Strain the rice, then wash and rinse it well, until the water runs clear. Let drain in the strainer for as much as an hour. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to the lowest possible simmer, and cook for 10-15 minutes. Turn off the heat and let steam for another 15 minutes. Then open the pot, gently fluff the rice with a wooden spoon or paddle, and re-cover the pot, placing a cloth or paper towel between the pot and the lid to prevent condensation into the rice.


Bring the dashi, mirin, and soy sauce to a boil, add the sliced leek, and simmer til soft.
When you are ready to assemble the meal, deep fry the pork cutlets til golden and tender, drain on paper towels.


Half fill four large bowls with the hot rice. Slice each pork cutlet diagonally into 1/2-inch strips, and arrange each intact cutlet on the rice. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi. When the egg is nearly set, stir once. Ladle a quarter of the egg mass on top of the first bowl, taking care you can still see the crisp cutlet beneath; then follow with the 2nd, 3rd, and 4th bowls. Distribute any remaining broth evenly among the bowls, but don’t feel compelled to use it all. Serve immediately