Back
to the story.....
Chicken Teriyaki Recipe
Ingredients
1 kilo chicken, cut into pieces
6 tablespoons of soy sauce
4 tbsp of vinegar
2 tbsp of salt
1 tbsp pepper
2 tbsp of sugar
2 tbsp of cooking oil
6 tbsp of teriyaki sauce
1-2 tbsp of sesame seeds
Method
In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
Marinate for at least 30 minutes
In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
Add cooking oil and teriyaki sauce
Let simmer for another 5 minutes
Garnish with sesame seeds
Serve hot with steamed white rice
Mango Pudding
Ingredients
1 cup mango puree ( 2 mangoes + 1/2 cup water, blended)
1 cup water + 1 sacher gelatin powder
1/4 cup water
1/3 cup sugar
1/2 cup evaporated milk
1 cup small sago, cooked
sliced cherries for garnish
Method
Sprinkle the gelatin on the remaining 3/4 cup cold water and let sit for 3 minutes.
In a small saucepan over low heat, combine water and sugar. Stir continously until sugar dissolves. Add the gelatin and continue stirring until gelatin dissolves.
Combine the pureed mangoes and milk. Mix well. Add the gelatin and continue stirring until gelatin dissolves.
Divide mixture into individual bowls. Portion the sago among the bowls. Chill until set. Garnish with sliced cherries.
TANGUINGUE
Ingredients
1 k tanguingue
2 tsp. salt
¼ tsp. pepper
2 tbsp. vinegar
2 tbsp. margarine
2 tbsp. grated cheese
2 segments garlic, macerated
1 onion, chopped
½ c tomato catsup
1 c fish broth or rice water
Method
remove the skin and bones of the fish.
boil in one cup of water, set aside when done.
sprinkle the fish slices with salt, pepper and vinegar.
Place in a baking dish and spread the margarine over the fish.
Sprinkle with grated cheese.
Broil until the cheese becomes brown.
sauté the garlic and onion in one tablespoon oil.
Add tomato catsup and broth.
Pour it over the fish and return to the oven.
Bake the fish at 350º F.
for around thirty minutes.
After baking, it is now ready to serve.
Pancit Palabok Recipe
Ingredients
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
beef chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Method
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.
Hot and Sour Soup
Ingredients
6 cups of chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
4 1/2 tablespoons soy sauce
1/3 cup cooked shredded chicken
Cooked shrimps, shelled
Squid adobo, sliced into rings
beef chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Method
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.