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!!!