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.