korean

KOREAN BEEF and PASTA JAMBALAYA

Ingredients:

1 1/2 kilos beef sirloin, sliced into thin strips

3/4 cup oil

3 tbsp sesame seeds, toasted

1/2 kilo been sprouts(toge)

Marinade:

6 tbsp soy sauce

3/4 tsp pepper

6 stalks green onions, chopped

1 pouch (750 grams)spaghettin sauce

3 tsp brown sugar

Procedure:

Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef by batch in oil until cooked. Set aside. in the same pan, simmer marinade for 5 minutes. Add cooked beef, bean sprouts and sesame seeds. Stir once.

PASTA JAMBALAYA

Ingredients:

600 grams elbow macaroni, cooked per package directions

1 head garlic, crushed

3 large onions, sliced

5 stalks celery, diced

1/2 kilo chicken brest, deboned and diced

1/3 cup margarine

3 pcs. chicken bouillon cubes

3 pcs. chorozo de bilbao, sliced diagonally

1 pouch (750 g.)spaghetti sauce

9 stalks green onions, chopped

Procedure:

Saute garlic, onions, celery and chicken in margarine. Add bouillon cubes, chorizo de bilbao and spaghetti sauce. Season with salt and peppre to taste. Simmer for 5 minutes. Pour over cooked elbow macaroni. Top with green onions and grated cheeze, if desired.

sweet

SWEET AND SOUR FISH FILLET

Ingredients:

150 grans fish fillet, sliced into thin strips pinch of salt and pepper

Batter:

1/2 cup all-purpose flour

1 1/2 tsp baking powder

water as needed

Sauce:

1/4 soy sauce

1/4 cup hot sauce

1/4 cup vinegar

Garnish:

1 wedge lemon

1 tbsp finely chopped cilantro

25 grams brown sugar

25 grams minced garlic

1/4 cup pineapple juice

25 grams minced ginger

25 grams minced onions

1 slurry

Procedure:

1. Mix flour with baking powder and water. Blend together to a a runny consistency, keep cold or add ice to keep it cold.

2. Season the fillets with salt and pepper.

3.Dip the fish fillets into the batter mix then deep-fry till tender and set aside.

4.Combine all the ingredients for the sauce and boil. Thicken the sauce with slurry.

5. Placed the cooked fillets on a serving plate topped with the sauce and cilantro. Garnish with lemon wedges along the sides. Serve hot and crispy.

adobo

ADOBO-INFUSED PORK BELLY

Ingredients:

500 grams pork belly

Marinade:

1/4 cup adobo sauce

1/4 cup soy sauce

1/4 cup hot sauce

2 tbsp honey

25 grams ginger

25 grams garlic

25 grams onions

1 tbsp slurry

20 grams tomato

20 grams cucumber

20 grams cilantro

Procedure:

1. Marinate pork belly for atleast 2 hours with adobo sauce, soy sauce hot sauce, honey, ginger, garlic and onions.

2. Grill pork belly until meat is tender and slice into cubes.

3.Slice tomato and cucumber into small cubes and combined with pork belly.

4. For the sauce, reduce the marinade, strain out ginger, garlic and onions. Thicken with slurry and pour on pork before serving.

CRISPY

CRISPY SESAME CHILI CHICKEN

Ingredients:

500g chicken breast

1 tbsp ginger

4 pcs lumpia wrapper(egg roll wrappers)

2 tbsp garlic

4 leek stalks

15 ml. vinegar

oil for deep frying

Spicy chili sauce

2 tbsp sesame seeds

2 tbsp salt and pepper

Procedure:

1. Butterfly brest and divide into 4 portions.

2. In a bowl, marinate chicken in garlic, ginger, venigar, salt and pepper. Set aside in the refrigerator for 30 min. to q hour.

3. Remove chicken from marinade.

4. Place on one green leek down the center of breast and roll into cylinders.

5. Wrap each chicken cylinder thightly with lumpia wrapper.

6. Deep fry until golden brown and chicken is well cooked.

7. Toast sesame seeds.

8.Slice chicken rools into bite sized pieces. Sprinkle with sesame seeds and serve with extra spicy chili sauce.

prawns

CHILI GARLIC PRAWNS

Ingredients:

500 g prawns,with shells

3 tbsp vegetable oil

1 1/2 minced garlic

2 tbsp soy sauce

1/2 cup extra spicy chili sauce

1/2 tbsp cassava flour/cornstarch dissolved in 3 tbsp cold water

Black pepper, freshly cracked

Garnish:

Siling labuyo

spring onions

Procedure:

1. Poach the prawns in boiling water until they turn pink, for about a minute. Do not over cook. Set aside.

2. Heat up pan. Add oil and saute the garlic.

3. Add the soy sauce, extra spicy chili sauce, and pepper. Simmer.

4. Add the dissolved cornstarch. Simmer. Add more water if you want a thinner consistency.

5.Mix the sauce with the p[rawns.To taste.

6.Garnish with chopped siling labuyo and spring onoins. Serve hot.

7. Shrimps maybe sauted, deep fried or grilled instead of poached or boiled.

barbeque

Barbeque Special and Teriyaki Style Chicken

Ingredients:

1/2 cup barbeque sauce

1/2 kilo pork (pigue)sliced/chicken thigh

3 tbsp water

Procedure:

1.Measure 1/4 cup of babeque sauce and add 3tbsp water to adjust consistency of sauce.Mix well.

2.Marinate pork/chicken slices in the mixture for a minimum of 3 hours. Skew meat and grill.

3.Baste both sides with basting sauce whilecooking then baste once on each side before removing from fire.

*Basting suce-2 parts BBQ sauce in 1 part water.

Teriyaki Style Chicken

Ingredients:

1/2 kilo chicken

1/2 cup teriyaki sauce

1 tbsp soy sauce

1 tbsp sesame seeds

1 tbsp rice wine(optional)

1 tbsp cooking oil

1 1/2 cups bean sprouts

pinch of pepper

Procedure:

1.Marinate chicken fillet in teriyaki sauce, soy sauce, sesama seeds and rice wine for atleast 2 hours.

2.Heat oil pan and pan grill the marinated chicken just until cooked. approximately 3 minutes on each side. Remove marinade fof later use.

3.Transfer to a serving dish and set aside.

4.Using the same pan, saute bean sprouts for 10 seconds. Pour in reserved marinade and cook until vegetable is done.Serve as a side dish to chicken.

fried chicken with gravy

Fried Chicken with Gravy

Ingredients:

1kg. chiken legs or wings
1 1/2 tbsp iodized salt
1/4 tbsp blblack pepper ground
1/8 cup calamansi juice
1/4 tbsp MSG
3 eggs
1/4 cup all-purpose flour
1/2 cup bread crumbs
4 cops Golden fry cooking oil

Procedure:

1.Wash and dry chicken thoroughly.

2.Rub chicken with salt,pepper,calamansi juice, and MSG.

3.Steam for 15minutes.Drain.

4.Rub chicken with flour.Dip each piece in beaten eggs and roll in bread crumbs.

5.Heat oil and deep fry chicken until golden brown.

6.Serve with gravy.

*Gravy is best served when warm.heat gravy over low fire while continuously stiring.