HOME MADE CHINESE KIKIAM

I think I have the need to really update my blogsite as well, my plate has been very full lately as I launched several food items, food delivery service and catering service, plus my writing and research work as my active income generating stuff. There has been some proposal here and there, calls here and there, email inquiry and update of my website too. Hey I am not complaining, I am happy with what my life has been lately, its just that I never had so much time to document all the dishes that I cook. I think now is the perfect time to share my recipe with you as I also plan to include this in my menu list. This recipe is my version of the Chinese Kikiam. Check it out...and I need to make a special mention to a friend Joey/Jenna for harassing me to blog this recipe right away...hahaha Thanks Joey!!

INGREDIENTS:

I/2 Kilo Ground pork
1/4 cup Shrimp minced (you can use dried shrimp)
1/4 cup grated carrots
1/4 cup  minced onion
1/4 cup minced garlic
1 tbsp 5 spiced powder
2 eggs
3 tbsp cornstarch or rice flour
2 tbsp Oyster Sauce
1 package of 10 pieces beancurd sheets (Tawpe)

PROCEDURE:

1. Mix all ingredients together and let it stand for 20 minutes to allow the flavors to combine.
2. After 20 minutes, prepare to wrap it in Tawpe. 
3. Once done, steam it for 30-45 minutes. 

4. After steaming, allow it to cool down before frying. Then fry it over a hot oil until golden brown on both sides. 

    5. Prepare the sauce and serve. 

Enjoy cooking!!!

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KOREAN CUISINE SERIES CHUNG WON - KOREAN FRIED SPRING ROLL

I got very fascinated and was so into "Korean cuisine" lately. Maybe because of the distinct taste Korean dishes gives, the spiciness, hotness and yet flavorful taste which makes it tickle my funny palate. Today, I am going to share with you a recipe very similar to our dear Filipino culture, something Filipino and Korean dish have in common, very quick, fast and easy to find ingredients. This recipe is called "Chungwon" or Korean fried spring rolls. 

INGREDIENTS:
Spring Roll wrapper
Oil for frying
150 grams carrots julienned
150 grams celery sliced thinly
150 grams shitake mushrooms (soaked, drained and sliced-if dried shitake)
150 grams button mushrooms sliced
150 grams minced white onion 
150 grams minced garlic
Vermicelli cooked as per package instruction drained and cut
Soy Bean paste
salt and pepper to taste
soy sauce
brown sugar
sesame oil
sesame seeds
oyster sauce

PROCEDURE:

1. In a large pan with medium to high fire, quickly saute garlic, onions.
2. Adding all ingredients together and toss.
3. Season with soy sauce, sugar, salt and pepper to taste and all the other seasoning.
4. Let it cool, then drain, setting aside the liquid extract.
5. Once cooled down, wrap it in the spring roll wrapper and fry until golden brown.
6. Serve it with Ssamjjang. ( I will make a separate blog about ssamjjang, please stay connected).

Enjoy cooking!!!

CHILI PRAWNS IN CURRY LEAVES

Quite a long time since I posted a recipe on my blogsite. Been very pre occupied by writing/researching task. And as I browse through my picture gallery to check which recipe is not being posted yet, there I get to see the lovely prawn recipe called Chili Prawns in Curry Leaves. I know it's difficult to find curry leaves here in Manila, but I have mentioned before that we can always make substitution in every ingredients that we hardly find. Like for instance, curry leaves can be substituted with Kaffir Lime Leaves because as you heat it on pan, it started to infuse volatile aroma that gives distinct smell and taste to the dish. Now check the recipe and you may want to try cooking this at home. 

  
INGREDIENTS:

1/2 Kilo Medium to large size Prawns 
Chili Powder
Curry Leaves 
Butter
Salt and pepper to taste

PROCEDURE:

1. In a pan, put 2 tbsp of butter
2. Then put the curry leaves and allow the aroma to infuse but don't allow to burn.
3. Add the prawns and chili powder then season with salt and pepper.
4. When the color turns pinkish, you know that the prawns are cooked already.
5. It's easy, quick and cooked in no time. Enjoy!!

BECAUSE FILIPINO MEAL NEED NOT BE EXPENSIVE RECIPE #3 and 4

Completing the series " Because Filipino Dish Need Not be Expensive Series" are two well loved dish me and my family truly enjoys. Like I have been always saying, food can be inexpensive but you can present it the way expensive hotels and restaurants do. Its your family that you want to serve with the food so why not give them all your best?

Recipe #3 : Miso Soup, Mixed Tempura and Adobong Isaw

INGREDIENTS: Miso Soup

3 pcs tofu mashed

2 tbsp miso powder 

Garlic minced

Onion minced

Ginger powder or fresh (minced)

Green onion

Sea weed or Nori

Meat broth

salt and pepper to taste

Fish sauce

Procedure:

1. Saute garlic, onion and ginger. 
2. Add in mashed tofu and season with fish sauce
3. Add the miso powder and the broth
4. Bring to a boil then add the remaining ingredients.
5. Serve hot

INGREDIENTS: Mixed Tempura

1 pc eggplant sliced thinly

1 pc carrots sliced thinly

1 pc squash sliced thinly

1 egg

flour 

cold water 

ice cubes

salt and pepper to taste

oil for deep frying

for tempura sauce

water

crushed radish

ginger minced

sugar

soy sauce

Mix all ingredients together and bring to a boil. Serve steaming hot.

PROCEDURE:

1. Slice the vegetable and season with salt and pepper.
2. Prepare the batter mix by combining egg, flour and cold water. Put the bowl mixture to another bowl with ice cubes underneath. This will help the flour to retain its consistency while frying the tempura.
3. Coat each vegetable with batter mix and deep fry. When golden brown take it from pan and strain. Serve hot with tempura sauce.

INGREDIENTS : Adobong Isaw

Pork Isaw - clean it thoroghly

Garlic

Soy sauce

sugar

vinegar

bay leaf

PROCEDURE:

1. Mix the ingredients altogether and simmer for 20-30 minutes until cook and tender. Serve.

Isn't that all simple, now take a look on the finish products:

Recipe #4: String Beans with water chestnuts and Fried Tofu

INGREDIENTS: String Beans with waterchestnuts

String beans 

Water chestnuts

Garlic minced

Onion Minced

Oyster Sauce 2 tbsp

Apple or pear sauce 2 tbsp

Soy Sauce 2 tbsp

Sesame Oil 1 tsp

PROCEDURE:

1. Saute garlic and onion, add the string beans and water chestnut
2. Simultaneously putting all other ingredients while tossing the pan.
3. Do not over cook the vegetable. Serve and enjoy

INGREDIENTS: Fried Tofu

Tofu

Red onions

for dipping sauce:

Soy sauce

Vinegar

garlic minced

onion mince

chilies

sugar

PROCEDURE:

1. Fry the tofu until brown and crisp.
2. Prepare the dipping sauce by combining all ingredients.

Serve and enjoy these wonderful recipe you can prepare in no time!! Enjoy cooking!!!!