Category: Meat

Chicken Breast in Apple Sauce

Chicken breast in apple sauce

Chicken Breast in Apple Sauce

Chicken breast cooked in apple sauce is just so delicious, especially served in freshly steamed baby potatoes and green beans.

I can’t get enough of this food.  It was just too tasty.  The sweet tasting apples give the chicken a very delicate taste.

Below is a recipe from our favourite M&S.

 

Ingredients:

  • 2 Apples, peeled and thinly sliced
  • 1 Lemon zest and juice
  • 1tbsp Olive Oil
  • Pinch Ground cinnamon
  • Pinch Salt
  • Pinch Pepper
  • 6 x 120g Chicken breast fillet
  • 150ml Chicken Stock

Method:

  1. Using a large bowl, toss vugorously the apple slices with lemon juice and cinnamon.
  2. Heat a pan and then add the apple slices.  Cook and stir until the apples are tender.  Keep warm but set aside.
  3. Loosely wrap the chicken breasts with cling film.  Use a meat mallet to pound the chicken until they are flatten into  ½ inch thickness.
  4. Remove the cling film and sprinkle the now flattened chicken on both sides with salt and pepper.
  5. Heat the oil in a large frying pan over high heat.
  6. Fry two chicken breasts at a time and cook until for 2 to 3 minutes per side.
  7. Transfer to a platter and keep warm.  Continue cooking the rest of the chicken, two at a time.
  8. Using the same frying pan, add the chicken stock and lemon zest and any accumulated juices from the chicken to the pan.
  9. Heat and stir until slightly reduced, which may take about 3 minutes.  Spoon this sauce over the chicken and serve with the sautéed apples.

Pork Dumplings Recipe

Dumpling, photo by PH Morton

Pork Dumplings Recipe

This is so delicious.  So scrumptious even with the simplest dip.  In fact the simpler the dip, the better as the herbs used in the dumplings enhance the flavour.

The recipe is to follow shortly

Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

 

  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:

 

  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

 

Pork Leg Asado With Pineapple

Pork Leg Asado, Photo by Ruben Ortega

Pork Leg Asado With Pineapple

This recipe is as good tasting as the photo shows.  The secret to this is marinating the meat in order for the sauce to get into all the crevices of the meat sinews.

Ingredients

 

  • 2 lbs pork leg, chopped to the bone into manageable pieces
  • 1½ cup water
  • 1/2 tsp whole blackpeppers
  • 3 bay leaves
  • 1/2 tbsp oil
  • 1 inch cube butter
  •  1 large white onion, peeled chopped finely
  • 1 lemon or 1½ tbsp of fresh calamansi juice
  • 3/4 cup soy sauce
  • 1 small can of pineapple

 Method of Preparation:

 

  1. Using a large bowl, mix together the soy sauce, blackpeppers and lemon juice (or calamansi juice)
  2. Stir in the sliced pork leg and leave to marinate for an hour (or overnight in the fridge).
  3. Drain the meat but keep the marinade.
  4. Heat a large lidded frying pan or a casserole pan.
  5. Add the oil and then the butter.
  6. Fry the meat and cook until golden brown on both sides.
  7. Pour in the marinade and also the water.
  8. Drop in the bay leaves.
  9. Cover the pan and leave the meat to simmer until the meat is tender.
  10. Add the can of pineapple, including the juice, and cook for another 7 minutes.
  11. Serve immediately with a freshly boiled rice or green salad.

Enjoy

 

 

Adidas Adobo (Chicken Feet Adobo)

Chicken feet Adobo, photo by Ruben Ortega

chicken feet, photo by PH Morton

Adidas is the name given to chicken feet.  Obviously as a homage to the great trainers brand.

The raw chicken feet photo was taken by Peter during one of our shopping at the wet market of Pritil in Tondo, Manila, Philippines.

To be truthful, I have not really tasted chicken feet before but Peter had.  He said it was taste but rather rubbery.  I’ll take his word for it.  🙂

Ingredients

  • 1-2 lbs chicken feet, cleaned thoroughly
  • 1/2 cup soy sauce
  • 1 cup cider vinegar
  • ½ teaspoon whole peppercorn
  • 3 bay leaves
  • 1/2 tablespoon sugar
  • 5-6 cloves garlic, crushed
  • 1 tsp dried chilli
  • 3-4 tbsp vegetable oil
  • 1½ cups water

 

 Method of Preparation:

  1. Clean the chicken feet thoroughly and trim all claws.  Butchers usually would have trimmed the scary claws already. 🙂
  2. Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
  3. Also add the bay leaves, peppercorn, sugar and half of the crushed garlic.  Do not stir.  Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
  4. Remove the chicken feet from the remaining liquid.  Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok.  Pour in a container and set aside.
  5. Clean the wok and heat.
  6. Add the oil.  Stir in the remaining garlic and fry until fragrant.
  7. Add the dried chilli.
  8. Stir in the fried chicken feet and fry until sizzling hot.
  9. Pour in the liquid sauce and heat for a minute or two.
  10. Transfer into a serving bowl and enjoy with a few beers.

Beef with Onions & Pineapple Recipe

Beef with onions & Pineapple, photo by Ruben Ortega

Beef with Onions & Pineapple Recipe

 

Ingredients

  • 1/2 ttsp sugar
  • 1 tsp salt
  • 1 tbsp dark soy sauce
  • 1-2 tbsp cornflour, (cornstarch) mixed with 1 tbsp  water
  • 500g beef steak, sliced thinly
  • 2 tbsp vegetable oil
  • 1 head of garlic,  peeled and chopped finely
  • 2 small onions, sliced
  • 1/4 teaspoon salt
  • 1 red pepper, deseeded then chopped
  • 4 tbsp oyster sauce
  • 1 (425g) tin pineapple slices, drained and chopped (ensure to keep 3 tbsp of the syrup as it will be needed for the recipe)

 

 

 Method of Preparation:

  1. First of, in a large bowl mix in the sugar, salt, soy sauce with the cornflour to make a marinade.
  2. Stir in the beef, ensure that it is covered with the marinade and leave to marinate for 15 to 30 minutes.
  3. Over a medium heat, add a tablespoon of vegetable oil into a large frying pan or better yet, a wok.
  4. Add half of the chopped garlic into the pan and stir until golden brown, do not burn to prevent bitter taste.
  5. Stir in the beef and cook until starting to brown.  Transfer the beef into a plate and set aside.
  6. Heat the rest of the oil using the same  frying pan or wok.
  7. Stir-fry the remaining garlic until golden and fragrant.
  8. Add the onion and a pinch of salt. Stir until translucent.
  9. Tip in the red pepper; stir for 1-2 minutes.
  10. Return the beef into the pan and to it add the oyster sauce and pineapple syrup.
  11. Stir for 4-5 minutes.
  12. On the last minute, add the sliced pineapple.
  13. Serve immediately with freshly boiled rice.

Enjoy

Lemon Chicken Recipe

Lemon Chicken, Photo by JMorton

Lemon Chicken Recipe

This recipe is perfect for not too formal dinner party or just a treat for the family.

Ingredients

Method of Preparation:

  • Preheat the oven to 180º centigrade.
  • Heat the olive oil in a saucepan over medium-low heat.
  • Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
  • Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then  pour into a large ceramic oven-proof
  • Wash the chicken and drain and dry with kitchen paper towels.
  • Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
  • Sprinkle with salt and a liberal amount of freshly ground black pepper.
  • Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
  • Remove from the oven and let the chicken rest for at least 10 minutes.  Just perfect timing to prepare all the trimmings and setting the table.
  • Enjoy!

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.
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