Charlie Chan Chicken Pasta

1 bottle java sauce (I prefer Aristocrat's)
Lots of garlic, minced
4-5 pcs. Red pepper (the small hot ones)
Butter
3-4 pcs. Shiitake mushroom (soak in water for 20 mins, de-stem, and cut into thin strips)
2-3 pcs. Chicken strips (breast or thigh)
Oyster sauce
Salt
1/2 cup roasted nuts
1 pack spaghetti noodles

Directions
Cut the chicken breast or thigh into strips, and marinate in oyster sauce for 10-15 minutes.
Over low heat, in a non-stick pan, melt butter.
add the minced garlic until it turns brown (still over low heat so as not to burn them)
Add the chicken strips and mushroom strips.
Add the roasted nuts.
Pour 1 bottle java sauce.
Taste the sauce, if it already tastes good for you, then add in the noodles. If not,
Add little amount of oyster sauce and salt.
Serve hot.
Note: Add little amount of oil while boiling your spaghetti noodles. So the dish will not be dry.


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Ingredrients:
500 g Spaghetti
2 pcs Chicken fillet, sliced into strips
(I prefer using thigh fillet but breast is also good.)
1 1/2 Tbsp Cornstarch
3 Tbsp Oil
1 Tbsp Soy Sauce
3 cloves Garlic, minced
1/4 tsp Chili flakes
1 Tbsp Chili sauce
14 oz Java sauce
1 Tbsp Oyster sauce
1 cup Shitake mushrooms, sliced
1 cup Peanuts, unsalted
1 stalk Green onion, chopped (as garnish)
Salt and pepper to taste

Procedure:
1. In a bowl, mix together chicken, soy sauce, cornstarch, and pepper. Marinate the chicken for at least an hour.
2. Boil water in a pot. Add a pinch of salt and a dash of oil. Cook the spaghetti for 8 to 10 minutes or until al dente. Drain and rinse.
I actually like rinsing my pasta to stop the cooking process and get rid of excess starch, that way, it won’t get soggy.
3. In a pan, heat oil. Add garlic and saute until light brown. Put the marinated chicken strips and stir fry. Add the Shitake mushrooms and chili flakes. Cook until everything is tender. Set aside.
4. In the same pan, mix the java sauce, oyster sauce, and chili sauce. Simmer until it thickens.
I want to cook the sauce separately since I don’t want the chicken to absorb all the brown color from the sauce. This is also the best time to adjust according to your taste because it is practically how the whole dish will taste like. If you want it really spicy, then add more chili sauce.
5. To combine them all, add the pasta and the chicken fillet mix into the pan and toss.
6. Finally, add the peanuts and cook for another minute or two. Add salt and pepper if desired. Garnish with green onions.

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.

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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.