Category: Meat

Chicken Karaage (Japanese Chicken popcorn Recipe)

Chciken Karaage, photo by JMorton

I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.

Chicken Karaage (Japanese Chicken popcorn Recipe)

Ingredients

  • 6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
  • 1 tablespoon ginger, freshly grated
  • 2-3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons brown sugar
  • 1/2 – 1 cup cornstarch/cornflour
  • vegetable oil for frying
  • slices of lemon to garnish

Method of preparation:

  1. In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
  2. Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
  3. Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
  4. Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
  5. After an hour or so, heat the oil in large frying pan or wok for deep frying.
  6. Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
  7. Serve with your favourite sauce.

Itadakimasu

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

Filipino Recipe

Mung Bean Stew. Photo by PH Morton

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

This is a delicious recipe which is easy to make.  Very filling and will delight the whole family especially during winter time.

Below is the recipe.

Ingredients:

  • 1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
  • 1 medium size aubergine (eggplant), sliced
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 1-inch ginger, peeled and julienned
  • 100 g pork belly, cut into bite-size pieces
  • 1 cube vegetable bouillon
  • 1 tbsp fish sauce
  • salt & freshly ground black pepper

Method of Preparation:

    • In a medium size pan, cover the mung beans with enough water and bring to a boil.  Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
    • Using a casserole pan, fry the garlic and onion until golden brown.
    • Stir in the pork slices and cook until brown all over.
    • Add the ginger, stir.
    • Add 4 cups of water, crush the vegetable bouillon over it.
    • Bring to a boil and simmer for 10 minutes.
    • Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
    • Pour in the fish sauce, give it a stir.
    • Add the aubergine and cover the casserole once again and allow to cook for five minutes.
    • Check the seasoning, add salt according to taste.  Give it a good measure of black pepper.
    • Enjoy with freshly boiled rice.

Yum, ang sarap

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

Ginataang sitaw at kalabasa with fried fish, photo by Mae Mercado-Sanguer

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

I am very partial to recipes that call for coconut milk.  It makes the dish creamy and rich tasting.  Just love it.

I urge you to try this recipe as it is really something.

This recipe uses meat.  Another recipe we have uses shrimps, which is equally good.

Ingredients:

  • 1 small or 1/2 a squash or pumpkin, peeled, deseeded and cubed
  • 200g string beans (green beans), cut into about 1½ to 2 inches lengths.
  • 100 g pork, cut into bite-size pieces.
  • 1½ cups water
  • 2 cups coconut milk
  • 5 cloves garlic, chopped or minced finely
  • 1/4 cup shrimp paste (bagoong na alamang) or 1¼ tbsp fish sauce
  • 1 onion, peeled and sliced thinly
  • 1½tbsp vegetable oil
  • salt and freshly ground black pepper to taste.

Preparation:

  • Heat the oil in a wok or large frying pan.
  • Sauté the garlic and onion.
  • Add the pork and stir-fry until golden all over.
  • Stir in the shrimp paste, if using.
  • Pour in the water, bring to a boil, reduce the heat and leave to simmer until most of the liquid had evaporated and the meat had softened.
  • Drop in the squash and string beans.
  • If not using shrimp paste, then add the fish sauce.
  • Pour in the coconut milk and continue to stir well until it begins to boil.
  • Adjust the seasoning by adding salt and black pepper according to your taste.

Delicious served with freshly boiled rice and any leftover is fantastic as breakfast with some fried rice.

Chicken Adobo a la London

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I was happy how this recipe turned out. It was really good. Perfect for parties, bring it out in the garden for an additional summer barbecue fare.

Chicken Adobo a la London

Ingredients

2 lbs chicken pieces of thighs and legs
3 pieces dried bay leaves, I used those fresh from my garden
3 tbsp soy sauce
6 tbsp vinegar
3 -6 cloves garlic, chopped finely
1 cup water
2 tbsp cooking oil
1 tsp Demerara Sugar
1 tsp whole peppercorn
Salt to taste

Instructions

  1. In a little container,  mix together the soy sauce and garlic.
  2. In a separate large glass container, a lidded Pyrex glass, arrange the chicken pieces and then pour over them the soy sauce mix to marinate for at least three hours or overnight in the fridge.
  3. Heat the oil in a large frying pan.
  4. Fry the marinated chicken pieces and garlic slivers in the oil.  Cook the  the chicken until golden brown on all sides.  Be careful with the frying as bazookas of hot oil and liquid sometimes will shoot out. 🙂 Ouch
  5. I transferred the cook chicken pieces into a casserole pan and then poured into it the remaining marinade, also adding the cup of water and vinegar. (My mother had told me never to stir the adobo before the vinegary sauce has started to boil. – No idea why!)
  6. Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
  7. Sprinkle in the sugar.
  8. Check that the sauce is to your liking.  Add more vinegar if not rightly sour, add soy sauce if it is still bland and if preferred season with a dash of salt.
  9. Serve Immediately with freshly boiled rice.

Optional!  To make the Chicken Adobo that little bit more special:

From Step 8, continue cooking a little longer.

  • Minced a couple of garlic cloves
  • Heat a little oil and saute the garlic.
  • Take out the chicken pieces from the casserole, leaving the sauce to simmer until it reduces.
  • Fry the chicken pieces in the garlic until they start to sizzle.
  • Arrange neatly in a serving platter and pour sauce over the pieces.
  • Serve and enjoy!

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

Ampalaya, photo by JMorton

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

This is another variation of Ginisang Ampalaya.  And it is as delicious especially if you are partial to strong tasting food.

Ampalaya or bitter gourd, is so called because of its bitter taste.  It might taste strangely at first but your palate does get used to it pretty quickly if you are open to adventurous savour.

Anyway the recipe is as follows:

Ingredients:

  • Two medium size ampalaya, cut in half and remove the seeds and pith. Then slice fairly thinly in half rings
  • 1 tsp salt + 1 cup hot water
  • 1/2 kg pork belly, sliced
  • 1 cup water
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 1 vegetable bouillon dissolved in 3/4 cup of hot water

Method of Preparation:

  • Put the slices of ampalaya in a large bowl and sprinkle with the salt.  Leave for five minutes.
  • Add to it the hot water and leave for 5 minutes.
  • Drain and squeeze the ampalaya slices to remove excess bitterness.
  • In a wok, add the sliced pork belly with a cup of water.  Bring to a boil and then simmer until the water has evaporated and the pork had softened.
  • Add the oil to the pork and stir until golden.
  • Stir in the garlic and onion, cook until fragrant.
  • Add the ampalaya and stir for a couple of minutes.
  • Pour in the cup of vegetable bouillon.
  • Bring to a boil. Simmer for a couple of minutes.
  • Season with salt and pepper.
  • Stir in the beaten egg and cook for another couple of minutes.
  • Serve immediately with boiled rice or fried rice.
  • Enjoy!

Chinese Roast Pork with Seasonal Vegetables Stir-Fry

Chinese Roast Pork with Vegetables, photo by JMorton

This recipe is in two parts.

First of is making the Chinese roast pork and it then sliced and cooked/stir fry with the seasonal vegetables (widely available vegetables in whatever season)  Substitute or add any or more vegetables in available in your fridge.

Chinese Roast Pork with Seasonal Vegetables Stir-fry

Ingredients:

  • 2-3 Lbs. pork loin or belly1/4 cup.Hoisin Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Honey
  • 1/4 cup dark Soy Sauce
  • 1 inch Ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 tbsp. Sriracha (you can get it now in Tesco, Sainsbury, Asda and Oriental supermarket
  • 1/2 tbsp  Sesame Oil
  • 1/2  tbsp Onion Powder
  • 1 tsp.Red Food Colouring (Optional.)
  • 1 tsp. Chinese 5 Spice

Directions for the Chinese Roast Pork

  • Mix together all the ingredients except for the pork in a large shallow bowl, like a covered pyrex dish or a flat casserole.
  • When all the ingredients are incorporated, Stir in the pork, ensure that all sides are drenched with the marinade.
  • Put a lid on the the bowl, using its on cover or with a cling film and leave to marinate in the fridge overnight or at least for two to three hours.
  • Preheat the oven to 180 degrees C.  Using a large roasting pan with a rack, fill the bottom of part of the roasting pan with water.  Ensure the water does not touch the top of the rack.
  • Carefully arrange the the pork into the rack (don’t let it touch the water, so as not to dilute the marinade that had been absorbed by the meat).
  • Put the roasting pan into the middle shelf of the oven and cook for 45 – 60 minutes. Remove from the oven after thirty minutes and brush with the marinade on both sides of the pork.  return to the oven and continue to cook.
  • Once done, remove from the oven and allow to cool slightly before slicing into half inches thickness.

Seasonal Vegetable Stir-fry

Ingredients

 

  • 1 tsp minced garlic
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1 cup green bell pepper,sliced
  • 1 cup baby corn, cut in half
  • 1 cup red bell pepper, sliced
  • 100 g mushroom, quartered
  • 1 cup broccoli florets
  • i cup mung bean sprouts
  • 1 cup carrots, sliced
  • 1 cup onion, diced
  • Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
  • 1cup water
  • salt and pepper to taste
Instructions
  1. In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
  2. Stir in the carrots, green and red bell peppers and baby corn.
  3. Add the broccoli.
  4. Stir in the sliced pork.
  5. Mix in the oyster sauce.
  6. Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
  7. Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
  8. Tip in the mung bean sprouts  and cook for 2 minutes.
  9. Check the seasoning by adding salt and pepper according to taste.
  10. Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.

Homemade Salt Beef Recipe

Salt Beef, photo by JMorton

Salt beef is a delicious main or a starter with some salad and buttered bread.  If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.

Salt beef is also perfect for making sandwiches.

Here is an easy to follow recipe.

Homemade Salt Beef Recipe

 

Ingredients

  • 1.7 kg  rolled beef brisket (slow roast cut)
  • 250g muscovado sugar
  • 350g sea salt
  • 1 tsp whole black
  • peppers
  • 4 bay leaves
  • 2 medium carrots, peeled and chopped,
  • 1 large white onion, peeled and quartered

 

 Method of Preparation:

 

1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.

2.  Stir in the sugar and salt until fully dissolved.  Add in the 2 bay leaves and the whole black peppercorns.  Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.

3.  Carefully place the beef brisket into the casserole.  Ensure that the beef is submerged into the syrup.  Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.

4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.

5. Rinse out the beef and discard the marinade.

6. Place the beef in a large clean pan.  Cover the beef with water and bring to a boil.

7.  Add the carrots and onions.  Turn down the heat and leave to gently simmer for 5 hours or until soft all over.

8. To test for doneness, insert a skewer in the middle (highest) part of the beef.  The skewer should go through easily.

10.  Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.

 

Reference: Good Housekeeping Institute

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.
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