Category: FOOD & DRINKS

Mongolian Noodles Recipe

Mongolian Noodles, by Bless Mercado

Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂

Mongolian Noodles Recipe

Ingredients

  • 300 g udon noodles, 
  • ¹⁄3 cup water
  • 1 inch fresh ginger, peeled and grated finely
  • 5 cloves garlic, peeled and chopped finely 
  • 1 large onion, sliced finely
  • 2 chicken breasts, sliced thinly
  • 100 g bean sprouts
  • 1cup soy sauce
  • 1tsp chili paste
  • 1 bar firm silken tofu, cut into cubes
  • 2 bok choy, sliced, 

 

Method of Preparation:

  • First of, bring a large pan of salty water in to a boil.
  • Add the udon noodles and cook until just tender (Follow the packet’s instruction)
  • When cooked, drain the noodles and then set aside.
  • Heat a large wok over a medium to high heat.
  • Add the onion, garlic and ginger. Mix until fragrant.
  • Stir in the chicken breasts and cook until golden brown.
  • Add the bean sprouts and bok choy, stir.
  • Pour in 1/3 cup water.
  • Cook, stirring, for 2 minutes.
  • Add the soy sauce, and chili paste. Continue stirring.
  • Add the tofu cook for 2 minutes.
  • Finally add the udon noodles and stir for a minutes.
  • Add chopped flat parsley if you want.
  • Serve immediately.

Deep-Fried Spare Ribs Recipe

Deep-Fried Spare Ribs Recipe

This is truly delicious, a real treat to those who like a bit of meat, just like me.  The ribs are crunchy and spicy, perfect as a buffet dish for a party this Christmas.

Ingredients

  • 700 g pork spare ribs
  • 1 tbsp mild curry powder
  • Salt & freshly ground black pepper to taste
  • 1 tbsp rice wine or substituted with the same amount of dry sherry
  • 2 egg, beaten
  • 3 tbsp plain flour
  • vegetable oil for deep frying

Method of Preparation:

  • Chop each spare rib into  3-4 small pieces
  • Using a large bowl mix together the curry powder, rice wine, salt and black and pepper.
  • Mix in all the spare rib and thoroughly cover all the pieces.
  • In a separate bowl, make a batter by mixing in the beaten eggs with the flour.
  • Heat a wok or a large frying.
  • Add the oil.
  • Take a  few ribs and coat with the egg batter and then carefully drop into the hot oil. Cook for 4-5 minutes or until golden all over.
  • Remove from oil with a slotted spoon and drain over kitchen paper towels.
  • Repeat with the rest of the spare ribs.
  • Serve immediately with some salad.

Crispy Seaweed Recipe

 

Crispy Seaweed

Peter and I love crispy seaweeds.  We always order it as one of our starters when we dine out in Chinese restaurants.

There is something about its crispy texture that is rather pleasing to the tastebuds.

Of course we are well aware that this seaweed is not really seaweed as we know it.  It did not come from the sea. 🙂  In fact it is made from finely shredded spring green cabbage.

Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.

Anyway, as I have said, it is quite delicious and here a recipe for it.

Crispy Seaweed Recipe

 

Ingredients

  • 250 g Spring green cabbage (Kale is a good substitute)
  • 1½ tsp caster sugar
  • ½ tsp salt
  • ½ tsp shrimp powder (optional)
  • Oil for deep frying

Method of Preparation:

  • Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know!  🙂 .  Trim off the tough stalks that run through each leaf.  Drain the leaves thoroughly with kitchen paper towels.
  • Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
  • Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
  • Heat the oil in a wok or a deep-fat fryer.
  • To cook the finely shredded cabbage evenly, they must be done in batches.  Carefully lower a bit of the spring green shreds into the hot oil.  When they have been cook they would crinkle and float.  Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil.  Do the same thing with the rest of the batch.
  • For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.
  • Serve immediately as a starter.

Bisquick Recipe

Flour

My good friend, Bess Mercado, cooked Red Lobster Cheddar Bay biscuits which has bisquick as the main ingredient.

By all account this Red Lobster Cheddar bay biscuit is rather delicious.  It is therefore worth finding out how it is cooked especially as I have never heard of a bakery selling them in London.

I am not familiar with bisquick to be honest. But I want to know what is it.

Thank goodness, I found and easy recipe for it which as follows.

Bisquick Recipe

 

Ingredients

  • 3 cups plain flour (all purpose flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¹/3 cup butter or margarine

Method of Preparation:

  • To correctly mix the baking powder and salt with the flour, they must be sift three times into a mixing bowl.
  • Cut the butter or margarine into small cubes and rub them in to the sifted flour until they resemble bread crumbs.
  • Now it is ready to go; it can be cooked immediately or keep in the fridge for a few weeks until needed.

 

Fried Prawns (Shrimps)

Prawns

Prawns, photo by Arnold Gamboa

Fried Prawns (Shrimps)

Prawns and shrimps are my favourite seafood.  The simpler they are cook the better.

Below is that kind of recipe, easy to follow and can be done in the least possible time.

 

Ingredients

  • 12 large prawns
  • 1/2 cup water
  • salt, according to taste
  • vegetable oil

Method of Preparation:

  • Wash the prawns in warm salty water.
  • Put them whole in a large lidded pan with the water and a little bit of salt.
  • Cover the pan and cook until the water has evaporated.
  • Add a couple of tablespoon of cooking oil into the pan. Stir fry the shrimps until covered with the hot oil.
  • Serve hot with some sliced tomatoes and shallots.
  • Enjoy

 

Spicy Spare Ribs in Banana Ketchup

Spare ribs, photo by Mae Mercado-Sanguer

Spicy Spare Ribs in Banana Ketchup

Banana ketchup has a very distinct taste.  It is sweet and spicy.

Apparently this condiment was created during the second world war by a Filipina food technologist, Maria Y. Oroza.

This came about because there was a shortage of tomatoes but there was an abundance of bananas.

What does Maria have to do to assuage hungry tummies wanting sauce for their less than appetising meagre repast.  Eureka!  Banana ketchup!

Not before long, Mafran was mass producing the product and the rest is history.

Banana ketchup is not just a condiment for the dinner table.  It has become a major ingredients in many a Filipino recipes such as in Filipinised Spaghetti Bolognese, omelette, etc.

Below is a spare rib recipe, which by the way can be made from beef or pork.  To maximise the taste, it is advisable to leave the ribs to marinate overnight.

 

Ingredients

  • 2½ lbs beef or pork spare ribs
  • 1 can Sprite or 7Up
  • salt
  • Oil for frying
  • 1 cup Banana Ketchup
  • 4 cloves garlic, minced to a paste
  • 3 tbsp butter or margarine
  • 2 bird’s eye chillies (labuyo), chopped finely
  • 2 onions, chopped finely
  • 1 tsp ground black pepper
  • 1 bay leaf
  • 2 tbsp caster sugar

Method of Preparation:

  • Wash the ribs and let it drain.  Rub them with salt and then set aside for 15 minutes.
  • Put the ribs in a large bowl and Pour the Sprite or 7Up over.  Leave to marinate for half and hour.
  • Using a mixing bowl, put together the banana ketchup, garlic, butter or margarine, chillies, onions, black pepper, bay leaf and caster sugar.  Give it a thorough mix.
  • Pour this to the marinating ribs in Sprite.  Give it a good stir to cover the meat completely.
  • Cover the bowl of ribs with cling film and leave in the fridge overnight.
  • Heat the oil in a large pan or deep-fryer.
  • Scrape off the juices and sauces from the ribs and carefully lower into the hot oil.  Fry them in batches.
  • Cook until golden all over.
  • Pour the marinade into a pan and heat until bubbling hot.
  • Serve this as a sauce for the ribs.
  • Enjoy with some salad and boiled rice a la Filipino style. 🙂

 

Sotanghon Guisado


Sotanghon Guisado

Ingredients

    • 1 pack Sotanghon (glass noodles)
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped finely
    • 1 cup shrimps, shell removed
    • 1 large chicken breast, sliced thinly
    • 1½ cups chicken broth (chicken bouillon dissolved in 1½ cup of hot water)
    • 1/2 Chinese cabbage, sliced
    • 100g mange taut (sitsaro), topped and tailed
    • 1/2 bell pepper, chopped
    • 1 carrot, peeled and julliened
    • 2 tbsp vegetable oil
    • 1 tbsp light soy sauce
    • fish sauce or salt

Glass Noodle (Sotanghon) Photo by Bless Mercado

Ingredients, photo by Bless Mercado

Method of Preparation:

  • Prepare the sotanghon according to the packet’s instruction.
  • Heat the wok or a large frying pan.
  • Add the oil and let it heat.
  • Saute the garlic until brown but not burnt.
  • Add the onions and cook until translucent.
  • Tip in the chicken and stir until it has changed colour to ‘whitish”.
  • Add the carrot, mange taut, cabbage and bell pepper.
  • Stir in the shrimps and cook for
  • Pour in the the chicken broth and soy sauce.
  • Bring to a boil.
  • Check that the vegetables are cooked.
  • Then add the sotanghon.
  • Correct the seasoning by adding fish sauce or salt, according to taste.
  • Give it a good stir.
  • Serve immediately as an afternoon snack.

Don’t forget to spritz with a touch of lemon or calamansi.

Yummy

 

Beef in Oyster Sauce

Beef in Oyster Sauce, photo by JMorton

Beef in Oyster Sauce

Beef cooked in oyster sauce is a great family favourite.  We order it when dining in restaurants and also when we do not have time to cook and we just want a Chinese take-away 🙂

Below is an easy to follow recipe for your convenience 🙂

 

Ingredients

  • 300 g beef steak
  • 1 tsp Demerara sugar
  • 1 tbsp light soy sauce
  • 1 tsp rice wine (dry sherry is a good substitute)
  • 1 tsp cornflour paste
  • 1 small carrot
  • 60 g mange taut (sitsaro) topped and tailed
  • 60 g bamboo shoots (from the tin or can is suitable)
  • 60 g straw mushroom (canned ones are suitable)
  • 300 ml vegetable oil
  • 1 stalk spring onion cut into inch segments
  • 1 inch ginger, julliened
  • 1/2 tsp salt
  • 2 tbsp oyster sauce
  • 3 tbsp water

Method of Preparation:

  • Prepare the beef by cutting it into thin small slices.
  • Place the beef slices into a bowl.
  • Stir in the Demerara sugar.
  • Pour in the light soy sauce, rice wine and cornflour paste all over the beef.
  • Give it a good stir, then set aside to marinate for at least half and hour.
  • Slice the carrot and straw mushrooms thinly to be in uniform in size as the bamboo shoot and mange taut.
  • Heat the wok, and when smoking hot :), carefully pour in the oil.  Heat it up.
  • Add the beef and stir-fry for a minute or two.
  • Remove the beef from the oil using a slotted spoon/ladle.
  • Pour out the oil leaving about a tablespoon only in the wok.
  • Stir fry the carrot, straw mushrooms, bamboo shots, mange taut and spring onion for two minutes.
  • Add the beef, oyster sauce and water.
  • Season with salt.
  • Blend throughly and cook for a minute.
  • Serve immediately with freshly boiled rice.

Enjoy!

 

Fried Chicken (Filipino Recipe)

Fried Chicken, photo by Mae Mercado-Sanguer

Fried Chicken (Filipino Recipe)

 

Ingredients

  • 1 whole chicken, cut into segment pieces
  • 4-5 cloves garlic, peeled and pounded into paste
  • 2 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • salt and freshly ground black pepper (according to taste
  • oil for deep-frying

Method of Preparation:

  • Wash the chicken pieces and drain thoroughly, then place in a large bowl.
  • Put it the garlic in a separate container.
  • Pour in the soy sauce and vinegar over the garlic.
  • Season with a bit of salt and a good amount of freshly ground black pepper for spice.
  • Give it a thorough mix.
  • Pour this mixture over the chicken pieces.  Ensure that all the pieces get a soak in.
  • Cover the bowl with cling film and leave to marinate for a couple of hours.
  • Drain the chicken pieces and fry in deep hot oil over medium heat.  Cook until golden brown all over.
  • Serve hot with some salad and of course unli rice. 🙂  (unlimited rice)

 

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