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!