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)
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:
In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
After an hour or so, heat the oil in large frying pan or wok for deep frying.
Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
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.
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.
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
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
In a little container, mix together the soy sauce and garlic.
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.
Heat the oil in a large frying pan.
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
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!)
Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
Sprinkle in the sugar.
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.
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.
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
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
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
salt and pepper to taste
In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
Stir in the carrots, green and red bell peppers and baby corn.
Add the broccoli.
Stir in the sliced pork.
Mix in the oyster sauce.
Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
Tip in the mung bean sprouts and cook for 2 minutes.
Check the seasoning by adding salt and pepper according to taste.
Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.
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
1.7 kg rolled beef brisket (slow roast cut)
250g muscovado sugar
350g sea salt
1 tsp whole black
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.