Wanna’ be a hit in your next gathering? Try this easy Cajun shrimp dish and pair it with its very own Cajun rice. The simple word to describe it is just yum.

Cajun shrimps


With some shrimps, rice, a couple of spices and a good bottle of white wine, you can serve this restaurant-quality meal to your family and friends. As far as my palate is concerned, this aromatic recipe is very much comparable to the Cajun dishes served at Friday’s and Chilli’s. Yumm!! In terms of cooking time, it doesn't take much. Cooking the shrimps takes just a few minutes in the pan. The short grain rice cooks relatively quick, as well. Say, about 20 minutes give or take some 5 ones. It's an easy recipe that I am absolutely recommending to the homemakers who love easy dishes, flavourful spices and the hot stuff. You can also do this dish with chicken. Let's talk about that in a separate post.

Cajun spice is a combination of various herbs and spices. There’s paprika, cumin, garlic powder, black pepper, onion powder, dried thyme and oregano. Fortunately, you don’t have to buy packs of these spices to cook Cajun shrimp and rice. We used store-bought Cajun mix for this recipe and it works just fine. It makes life so much easier.

Here’s the recipe on how we cook Cajun shrimps and rice at home.

Ingredients:

Cajun Shrimps
- Shrimps, ½ kilo, deveined
- Cajun seasoning, 2 tsp
- Olive oil, 1 tbsp
- Garlic, 2 tsp, minced
- Butter, 2 tbsp
- White wine, 1/3 cup (We used Muscato)
- Lemon juice, 1 tbsp
- Lemon zest
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp
- Parsley, chopped

Cajun Rice
Cajun rice


- Chicken stock, 1 litre (5 cups)
- Short grain rice, 2 cups
- Onions, 1 cup, chopped
- Celery, ½ cup, chopped
- Bell pepper, ½ cup, chopped
- Dried basil, 1 ½ tsp
- Sweet paprika, ½ tsp
- Ground chili (or cayenne pepper), ½ tsp
- Dried oregano, 1 tsp
- Garlic, 4 cloves, minced
- Butter, at least 80-100 grams (add more for flavours, if preferred)
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp

Directions:

Cajun shrimps on cajun rice


1. In a medium heat sauce pan (or pot), sauté butter, onion, celery, bell pepper and garlic for about 5 minutes.
2. Add the remaining spices and sauté for another 2-3 minutes.
3. Add rice.
4. Sauté until the rice is slightly brown and had mixed well with the spices.
5. Add the chicken stock. Start with 4 cups of stock into the dish. Some rice requires less liquid to properly cook. Add more, as needed.
6. Stir the rice occasionally for 15-20 minutes. You will know it is cooked once the rice is a bit fluffy.
7. Season the shrimp with Cajun seasoning, salt and pepper in a deep bowl.
8. In a separate pan, add the olive oil in a medium heat.
9. Add shrimp and wait for it to be slightly orange (roughly 2-3 minutes). Don’t let it fully cooked. Remove from the pan and set aside.
10. Using the same pan, sauté the garlic to make it fragrant.
11. Melt the butter in the heated pan.
12. Add white wine, lemon juice and zest. Let it simmer to allow the alcohol to evaporate.
13. Wait for the sauce to thicken a little.
14. Add in the shrimps and let it soaked in the sauce for about 30-45 seconds.
15. Turn off the stove.
16. Serve the shrimp on top of the Cajun rice with some chopped parsley.

Done and done!! Enjoy!!

How To Cook Cajun Shrimp with Cajun Rice| Seafoods Recipe

What first comes to mind when you think of Thai food? For me, it’s definitely Pad Thai.

Pad Thai Recipe


It’s a noodle dish mixed with chicken and shrimps topped with several kinds of herbs, and loaded with crunchy bean sprouts and crushed peanuts. It is simply YUMM! I remember going to the food court in Platinum Mall in Bangkok just to have a fill of this hearty dish. It barely costs a dollar (just Bht25) and my tummy would be contented with joy for having it.

I just know we have to learn to cook it in order to have that traditional Pad Thai taste we used to enjoy back then. Proudly, what we re-created in our kitchen is a very close rendition to the authentic Pad Thai we used to have in Thailand.

Here’s a bit of a personal side note first… Pad Thai, just like our pansit dishes, is composed of many bits and pieces of ingredients. As what I’ve said in one of my Pancit posts, it really takes a love in cooking it. The same is true for this Pad Thai recipe. You’ll see here that we cooked the components separately, one by one; then assemble them in a plate to have the perfect texture, flavors and aroma in every bite.

Here’s how we cook Pad Thai with Shrimp and Chicken at home. Enjoy!!


Ingredients:

Pad thai sauce

-Palm sugar, 5 tbsp, grated (around 40 grams)
Alternative to palm sugar is 2.5 tbsp of raw sugar

-Tamarind paste/concentrate, 1/3 cup
Make sure to taste your tamarind paste first. Some are a bit too sour/acidic. We are using the Maesri brand.

-Fish sauce, 3 tbsp
-Water, 4 tbsp.

Pad thai

-Pad thai noodles, 1 pack
-Shrimps, 8 pcs, whole

Pad Thai Recipe


-Chicken breast, 200 grams, cut thinly
-Onions, 1 medium size, thinly sliced
-Garlic, 6 cloves, chopped
-Dried shrimp, 1 tbsp, chopped
-Hard tofu, 50 grams, cut into small pieces
-Chili flakes, 1 tsp
-Eggs, 2 whole, beaten, seasoned with salt
-Bean sprouts, 3 cups
-Fresh coriander, chopped

Pad Thai Recipe


-Garlic chives, 1 cup, cut into 1” pieces

Pad Thai Recipe


-Crushed peanuts, 2 tbsp
-Lime, 1 whole
-Cooking oil

Directions:

1. Soak the Pad Thai noodles in tepid water for 2 hours or until they turn translucent to white. The goal is to get them soft and a bit elastic. Drain.
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Put oil in a heated wok.
4. Cook the chicken until brown. Set aside.
5. In the same wok, cook the shrimp until it turns vibrant orange. Set aside.
6. Cook the beaten eggs in the same wok. Set aside.

Pad Thai Recipe


7. Still using the same wok, saute onions, garlic, tofu and chili flakes. Add more oil when necessary.
8. Cook until the garlic turns golden brown.
9. Add in the noodles.
10. Add in the sauce.
11. Stir the dish. Make sure the noodles are completely covered with the sauce. Add ¼ cup of water if the noodles are a bit dry.
12. Add in the scrambled eggs cooked in Step 6. Mix well.
13. Add the bean sprout, garlic chives, coriander and half of the peanuts into the pan.
14. Turn off heat.
15. When plating, put the noodles first. Top with the chicken, then the shrimps. Add additional bean sprouts, chives, chili and peanuts, if desired. Sprinkle lime zest. (Just like how they serve it in restaurants.)

Pad Thai Recipe

Remember me when you cook!!

How To Cook Pad Thai with Shrimp and Chicken | Pad Thai Recipe

Pla Kapong Neung Manao – this is the bomb when it comes to steamed fish!

Pla Kapong Neung Manao


It’s steamed Asian sea bass (also called barramundi, in other places) bathed in a spicy lime sauce. Adored with cilantro and celery, this beautiful dish is just as tasty as it looks. The flavors of all the spices in the sauce just agree together. Simply brilliant!

Pla Kapong Neung Manao


In re-creating this dish, hubby and I aimed to get the same flavors, aroma, colors and texture that we used to enjoy in Thai food restaurants that we used to go to with our friends. If there’s one thing that I miss in Bangkok, it would be the food. I am missing the company of our friends, too; but I can still talk with them through mails and messengers. :) It is really the sumptuous Thai foods that keep me going back to memory lane. It’s a blessing, too that I (well, we really, my hubby and me) had the joy of experiencing Thai foods first hand that we are now able to re-create the same or very close Thai flavors wherever we may be.

What you’ll get when you try this recipe is a Thai restaurant quality meal. Err, hopefully...

If you’re into spicy, aromatic, fish dish, perhaps you may like this. Create the authentic flavors of a traditional Thai dish right in your own kitchen as we did.

Here’s how cooked our steamed sea bass dish.

Ingredients:
-Sea bass, 1 whole

Pla Kapong Neung Manao


-Lime, 4 tbsp.
-Garlic, 1 bulb, chopped
-Palm sugar syrup, 2 tbsp* (or 2 tsp of raw sugar)
-Seafood sauce, 2 tsp (optional but preferred)
-Bird’s eye chili, 3 pcs, chopped
-Lemongrass, 2 stalks, cut at desired lengths
-Cilantro, 1 cup
-Chinese celery, 1 cup

*Syrup is made by dissolving ½ cup of grated palm sugar to 3 tbsp water. Store the remaining syrup.

Directions:

1. Insert the lemongrass inside the sea bass.
2. Place the fish on a deep plate or an aluminium foil (if no dish available). Steam for 12-18 minutes, depending on the size of the fish. You’ll know that the fish is cooked when it’s eyes have slightly popped from its face. (See the first photo above.) Also, another indication that it’s cooked is when the flesh on its head becomes flaky.
3. Prepare the spicy lime sauce by mixing the following in a bowl – lime, garlic, syrup or sugar, seafood sauce and the chili.

Pla Kapong Neung Manao


4. When the fish is cooked, add the juice of the fish from the dish or aluminium foil into the spicy lime sauce in Step 4 for a stronger flavour.
5. Put the fish in a dish big enough for it to sit.
6. Pour the sauce unto the fish.
7. Place cilantro and celery on top of the fish.
8. Eat with steamed rice.


Pla Kapong Neung Manao


Yummm!!! I hope you enjoy this one! 

How To Cook Asian Sea Bass in Spicy Lime Sauce | Sea Bass Recipe

We love ribs! We like it tender, juicy, sticky and meat-off-the-bones kind! Just like this one.

Easy Pork Ribs Recipe

Getting them on a plate is easy if it’s on the menu of a decent restaurant. The dream though is cooking them in your own kitchen and having them when you want it and at multiple servings. For hubby and me, it’s a dream no more. Let me show you how we cook a smoky barbecue flavoured ribs that melts in your mouth. Simply put… it is yum! This one’s a restaurant-quality meal that you would just like to serve at home for your family and friends.

Hubby and I learned the trick on how to cook top-notch quality pork ribs. It reminds me a lot of what Tony Romas serves us in the Philippines. Cooking it though tested a bit of our patience. It takes a while in the oven before we get the tenderness we want in that flavourful meat. On the up-side, the “how” of it all is really very simple. (So, easy to do.) And the ingredients that we used are easy to get from the stores, too.

If you’re keen in making this kind of ribs at home, read on.

Ingredients: 

-Pork ribs, 800g-1kg

Easy Pork Ribs Recipe


-Barbecue sauce (We used Smoky Barbecue flavour)
-Paprika, ½ tbsp
-Garlic powder, ½ tbsp
-Chili powder, 2 tsp
-Raw sugar, ½ tbsp.
-Salt, 2 tsp
-Garlic granules, 2 tsp

You will also need aluminium foil in baking the pork ribs.  

Directions: 

1. Pat-dry the pork ribs with kitchen paper towels.
2. Combine the following in a dry bowl to make the rub for the ribs – paprika, garlic powder, chili powder, raw sugar and salt.
3. Pre-heat oven at 160 degrees.
4. Rub the ribs with the mixture prepared in Step 2. Make sure every portion of the ribs is covered.

Easy Pork Ribs Recipe


5. Sprinkle garlic granules on top of the meat slab. Note the ribs should be ‘meat down’. This will help in keeping the the meat tender and juicy as the juice will concentrate on the meat while it drips during cooking.
6. Cover the ribs in foil. Make sure it is sealed completely.
7. Bake for 1.5 - 2 hours (depending on the size of the ribs).

The goal in baking at low heat for a considerable time is to end up with tender, juicy meat. We don’t want to rush it. The flavours of the rub will invade the inner part of the meats. It is absolutely worth the wait.

8. Carefully take the ribs out from the oven.
9. Open the top foil with a knife.

Easy Pork Ribs Recipe


10. Pour and brush barbecue sauce on top of the slab and put back in the oven.
11. If you have an oven that has a grill mode, switch it so and grill for another 15-20 minutes. If not, you can grill it on fire for 10 mins. If you don’t have a grill mode and don’t have a grill, you can just keep it in the oven for another 30 mins.
12. When you get that sticky texture from the grill, take the ribs out.
13. Rest for 2-3 minutes.

Easy Pork Ribs Recipe


14. Serve with a cold beverage.

Remember me when you cook!!

How To Cook Easy Barbecued Pork Ribs | Pork Ribs Recipe

How would you like to prepare a crispy, crunchy, roasted pork belly for your family? That would be divine! And it’s very doable. ...And oh! so worth the try!

Pork Belly Roast Recipe


Hubby and I used to go to Baliwag Lechon (Manok/Liempo) for our fix of some tasty, juicy pork liempo, especially when we just want to eat at home and watch good TV. This was years and years ago back in the Philippines. Recently, we tried to recreate Baliway Lechon-style with pork belly just because. We used lemongrass and bay leaf to give our pork belly the aroma and flavor that we want in our pork. More so, we cooked it in such a way that we'd be crunching on the skin like that of a lechon's so we get the best of all the worlds.

I am not so good in plating, obviously. But here's what we made. When the food's beckoning to you like "crazy eat me up now!!", you just have to take a shot of what on the plate so you could munch on the the quickest. Well, that's what happened here. I hope you appreciate that moist tender meat on that crunchy skin from my phone camera's point of view.

Pork Belly Roast Recipe


Going back to the recipe, this crispy pork belly roast is very easy to do. It does take some time to cook in the oven. The good news is that the directions on how to do it and the ingredients needed to make it are all so simple. If you’re up to it, gear up your oven and let’s make some crispy roast.

Ingredients: 

-Pork belly, 1kg (about 45mins additional cooking for every kilo)
-Garlic, 8 cloves, crushed
-Raw sugar, 1tbsp
-Paprika powder, 1tbsp
-Garlic powder, 1tbsp
-Cracked pepper, 1tbsp
-Salt, 1tbsp
-Lemongrass, 2 stalks
-Bay leaf, 4-6 pieces
-Salt, ½-1 cup or enough to cover the skin of the pork belly
-Water

Directions: 

1. Pre heat oven at 180-185 c (depending on the oven).
2. Prepare the rub. Mix the sugar, paprika, garlic powder, pepper and salt in a dry bowl. Set aside.
3. Place some water on the oven pan and put it on the bottom part of the oven. The pork should be roasted above the tray with water.
4. Dry the pork with paper towel.
5. With a help of a skewer, insert the lemon grass stalks in the body of the meat. See how we did it in the photo below.


Pork Belly Roast Recipe

6. Insert the crushed garlic and bay leaves. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.
7. Massage the pork belly with the rub prepared in Step 2.

Pork Belly Roast Recipe


8. Layer the skin of the pork with salt. Make sure it is evenly placed.
9. Place the pork belly on the wire rack and put on the middle rack of the oven.
10. Place the remaining lemongrass stalks, if any, on the tray with water.
11. Wait for 1 hour. The salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.

Pork Belly Roast Recipe


12. Roast the pork for another 35-40 mins until the crackling is formed.
13. Remove the pork and sit for 5 mins.
14. Cut into desired size and serve.

Pork Belly Roast Recipe



 I hope you enjoy this one. Remember me when you cook!!

How To Cook Crispy Pork Belly Roast | Pork Belly Roast Recipe

Who doesn’t like pork cracklings? Hubby made a very simple Chinese roast pork crackling. It’s very basic it cracks me up!


Roast Pork Crackling

Making pork crackle seems to be a difficult task. The problem in cooking pork crackling is ending up with a leathery pork skin (which is hardly a crackle); or maybe having a really crunchy skin but then, compromising on the taste of the pork meats being too dry. Thinking about the hassle and effort of it all makes me just want to buy it from the nearest Asian restaurant at our place.

Good thing, we can now make a decent pork crackling at home! Nyom! Nyom!! Crunch! Crunch!

Roast Pork Crackling


It takes a bit of cooking time in the oven; but it’s all worth the wait. On the other hand, since you’ll be using the oven, you can do a little multi-tasking as you wait. You can do a few chores or watch your favorite tele-novela while the pork cooks. Just make sure you’re timer is well set.

This Chinese roast pork goes well with rice and some stir-fry veggies. It’s also a fine topping to a noodle dish. More so, this tasty pork will be a good pair with an iced cold beer. Do you have a gathering at home? Try this on your guest and see how they would love you even more!

Here’s how we cook Chinese roast pork with crackling at home.

Ingredients:

-Pork belly, 1kg*
-Garlic, 8 cloves, crushed
Roast Pork Crackling


-Five spice powder, 1-2tsp or enough to cover the entire meat
-Salt, ½-1 cup or enough to cover the skin of the pork belly
-1 cooking tray and 1 wire rack 
-Water
* Add some 45mins in the cooking time for every additional 1 kilo of pork) 


Directions:

1. Pre heat oven at 180-185c (depending on the oven). Our oven is a bit old; you may need to assess the capacity of your own oven.
2. Place water on an oven pan. Put this pan on the bottom part of the oven. (The pork will be roasted on a wire rack above this tray. See further instructions below.)
3. Dry the pork with paper towel.
4. Make a slit around the side of the pork and insert the crushed garlic. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.

(Don't make the same mistake that we did. Notice in the photo below that the garlic was pushed out when the meat was being roasted.)

5. Rub the pork belly with the five spice powder except on the skin.

Roast Pork Crackling


6. Layer the skin of the pork with salt. Make sure it is evenly placed.
7. Place the pork belly on a wire rack and put on the middle rack of the oven.

Roast Pork Crackling


8. Wait for 1 hour. After one hour, you will notice that the salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.
9. Roast the pork for another 35-40 minutes until the crackling is formed.
10. Remove the pork and sit for 5 minutes.
11. Cut into desired size and serve.

Roast Pork Crackling


For its sauce, I prefer a simple vinegar and crushed garlic combo. But if you want to keep on with this being a Chinese-inspired dish, mix up some hoisin sauce, pepper and vinegar. This’ll go well with this pork crackling.

Enjoy and remember me when you cook!!

How To Cook Roast Pork Crackling | Crackling Recipe

This is my honey barbeque chicken wings! Just look at that glaze… what a delight!

Chicken Wings Recipe

 I am starting to fall in love with chicken wings once again. And this time, it’s covered in honey bbq sauce! Nyom!! It’s sweet, smoky, sticky… and the chicken itself is crispy on the outside with oh! so tender meats.

I think the child in me prefers the BBQ-flavored chicken over the spicy Wicked Wings that I shared with you a few posts back. And if cooking for kids, you can opt out the hot sauce. I’m sure they will have a blast with these chicken wings, especially when coupled with a light pasta dish.

Chicken Wings Recipe


Here's how we do it.

Ingredients:

-Chicken wings, 1kg
-Barbeque sauce, 1/3 cup
-Honey, 1 tbsp
-Garlic powder, 1 tsp
-Freshly ground pepper, ½ tsp
-Salted butter, 50g
-Sriracha (or any kind of hot sauce), 1 tsp
-Salt, to taste

Directions:

1. Cut off the tips of the wings. Separate them on the joints.  

Steaming…
2. Boil water in a steamer under high heat.
3. Once boiling, place the wings in the steamer basket and adjust to medium heat.
4. Steam for 10 minutes. (Before steaming, make sure that the chucks are at room temperature.)
5. After 10 minutes, remove wings from the steamer and carefully pat it dry with kitchen tissues.
6. Place the wings on a tray; and leave them in the fridge to dry for at least 1 hour. Do not cover.

You may need to clear off some space for your chicken trays. As for us, we have a small fridge so I needed to take some of the foods out first. Just put them back in after drying those chicken skins.

Roasting…

Chicken Wings Recipe


7. Pre heat the oven to 225-240 degrees C (depending on your oven).
8. Put baking paper on the oven tray. Put the wings one by one on the tray.
9. Roast the wings preferably at the middle rack of the oven for about 20 mins.
10. Turn the wings over and cook for another 20-30 minutes or until the skin is golden brown.
11. Take the chicken off the over.
12. Let them cool down to make the skin crunchier.

If you don't have an oven, fry the wings for 7-10 mins. Make sure to drain the excess oil before tossing them to the sauce.

For the Honey Barbeque Sauce:

13. Melt the butter in a pan.
14. Add in the barbeque sauce, honey, Sriracha, garlic powder and pepper.
15. Stir under low heat.

The brand of barbeque sauce that we use may differ from yours. They generally have the same taste, though. Here’s what we have at home - the MasterFoods brand. I know kids like this based on my friend’s youngsters. It’s not too strong and the heat (spice) is just right.

Chicken Wings Recipe

16. Place the cooled chicken wings to a bowl and coat with the sauce. Make sure to cover all the wings’ surface.
17. Serve with a cold drink.

Chicken Wings Recipe

Hubby and I (well, more of the"I") enjoyed this chicken dish! It's a restaurant quality meal at the comfort of our cozy home! Try this one and let me know what you think.

Remember me when you cook!


How To Cook Honey Barbeque Chicken Wings | Chicken Wings Recipe

Pancit sotanghon or pancit bihon... which pancit variant do you prefer?

Pancit Recipe

They seem to be alike; but they are not. The first one's made of cellophane noodles, glossier than the latter; as the second one is made of rice noodles. I, for one, like to cook with sotanghon noodles over the other. It’s just less soggy to work with. It doesn’t break easily as compared to the bihon. As to its taste however, I like whichever’s presented on the table.

This pancit sotanghon recipe is just like any other… with the addition of one particular ingredient – the kale. The vibrant green of this vegetable brings nice colors and texture to the mix. Also, it’s one superfood so it definitely increases the nutritional value of the pancit.

Here’s how I do pancit sotanghon at home.
 
Ingredients:
Pancit Recipe


-Vermicelli noodles (sotanghon), 250g
-Chicken breast, 400g, cut in thin shreds
-Pork or chicken liver, 200g, cut in small pieces
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Carrots, 1 whole, cut in strips
-Green beans, 300g, cut into strips
-Green and/or red bell pepper, at least half, cut into strips
-Kale, 2-3 leaves, chopped
-Cabbage, ¼ of whole, cut into shreds
-Fish sauce, 2 tbsp
-Soy sauce, 6 tbsp
-Water, 2 cups
-Cooking oil, 2 tbsp
-Salt and pepper, to taste

Directions:

Pancit Recipe


1. Soak the vermicelli noodles in tepid water. Set aside for later.
2. Put oil in a heated pan or wok.
3. Put in the garlic. Saute until golden brown.
4. Put in the chicken. Fry for 10-15 minutes under medium heat.
5. Season with fish sauce.
6. When the chicken turns a bit charred, add in the onions.
7. When the onions sweat, add in the chicken liver. Stir for under a minute.
8. Put 1 cup of water. Allow to boil.
9. Add in all the vegetables.
10. Season with 3 tbsp of soy sauce.
11. Stir well until the veggies are cooked. Take care not to overcook them.
12. When they appear to be in a more vibrant color, scoop them out and let them rest.


Pancit Recipe

13. Put the noodles in the pan.
14. Add the rest of the water and soy sauce.
15. Stir well until the noodles are cooked.

Pancit Recipe


16. Season the dish with salt and pepper.
17. When the noodles are ready, put the vegetables on top.


Pancit Recipe

18. Serve while hot.

We, Filipinos, love eating pancit! So much that we enjoy it with rice and/or bread. That’s carbs and carbs for you; and we just don’t care. It’s a yummy dish and that’s it.

Remember me when you cook!

How To Cook Pancit Sotanghon| Pancit Recipe

Champorado is one of my favorite Filipino snacks. It’s glutinous rice porridge married with sweet, sweet sugar and cocoa powder. It is YUMM!!!

Champorado Recipe

Back in the day in our home in Batangas, champorado is cooked only with tabliya (it’s made of unsweetened and pure cocoa powder) tablets. When mom buys tabliya from the wet market or when someone gifts it to us, I definitely know that champorado will be on the menu in a very, very near future. And that, gives me such a delight!

As a child, I didn’t care how cooking champorado was done. Who does? When that big lump of chocolatey goodness was served on the table, I ate. No questions asked. I didn’t know that this snack recipe is very easy to do.

And so now, it’s time for me to give back. I’d like to share with you my version of cooking champorado.  I hope it also brings joy to other kids, as it gave joy to me when I was young.

It requires very few ingredients; it’ll be very hard to mess up! :P

Here’s how I do champorado at home.

Ingredients:


Champorado Recipe


-Glutinous rice (malagkit), 1 cup
-Water, 8-10 cups
-Unsweetened cocoa powder, ½ cup
-Raw sugar, ½ - ¾ cup
-Evaporated milk

Directions:
1.    Put glutinous rice in 4 cups of water.


Champorado Recipe

2.    Wait for it to boil under medium heat.
3.    Once boiling, lower the heat.
4.    Stir occasionally to avoid rice from sticking at the bottom of the pot.
5.    When the water thickens, add 3 more cups of water
6.    Continue stirring. The idea is to wait for the rice to break or at least open up. The more loosed it gets, the better.
7.    The water will thicken once again. When this happens, put the rest of the water in.
8.    Continue stirring under low heat.
9.    Add in the sugar.
10.    Dissolve the cocoa powder in water. Add it in the rice porridge.
11.    Stir until the cocoa is mixed evenly with the porridge.

Champorado Recipe

 12.    Serve with evaporated milk on top.

Champorado Recipe

That's it! Enjoy! Remember me when you cook!

How To Cook Champorado | Champorado Recipe

Lo Mein. It’s a very tasty noodle dish that closely resembles the Yakisoba.

Lo Mein Recipe


I love both! Well, I’m in love with lots of noodle dishes. That’s how Asian I am. Give me any kind of pancit and I’ll be happy as a child! This Lo Mein recipe is different from the other Filipino noodles that I cook, though. It’s with a sweet, sticky sauce; and, it uses ginger. It’s a nice variant to the palate when it comes to noodle dishes.

Here’s how we cook Lo Mein at home.

Ingredients:
-Egg noodles
-Chicken breast, 250 g, cut in small strips
-Ginger, 1 nub, chopped
-Garlic, 4-6 cloves, chopped
-Onions, 1 whole, chopped
-Carrots, cut in strips
-Snap peas or green beans, cut in strips
-Cabbage, 200g, shredded
-Shiitake mushroom, cut thinly (optional but desired)
-Fish balls, 5-7 pieces, cut in quarters (optional but desired)
-Shrimps, 200 g, cut in halves
-Chicken broth, ¼ cup*
-Soy sauce, 1 tbsp
-Sesame oil, 2 tbsp
-Cornstarch, 1 tsp
-Cooking oil, 2 tbsp
-Salt and pepper, to taste

*I always have chicken broth ready to be used at home. Remember the chicken tips we used in cooking Wicked Wings? Well, we got loads of them so it's easy to make our own broth. You don't have to make one, though; especially for just a 1/4 cup. One chicken cube is a good alternative for this recipe. Easy!

Directions:
1. Marinate the chicken breast with salt and pepper (at least 1 tsp each) and 1 tbsp of sesame oil. Set aside.
2. Mix the soy sauce, remaining sesame oil, cornstarch and chicken broth in a bowl. Set aside.
3. Wash the noodles with running water. Drain and set aside.
4. Put oil in a heated pan.
5. Fry the chicken until slightly brown. Set aside for later.
6. Using the same pan, sauté the garlic until golden brown.
7. Add in the onions. Stir until it sweats.
8. Add in the ginger. Stir until it releases its aroma.
9. Add in the carrots, beans and lastly, the cabbage. Be careful not to overcook the veggies.
10. When the carrots turn into a more vibrant color, put in the pre-cooked chicken and the noodles.
11. Toss the noodles for 3-5 minutes.
12. Add in the sauce prepared in Step 2.
13. Stir well until it becomes sticky.
14. Season with salt and pepper.
15. Turn off the heat and do not cover.
16. Serve while hot with a cold beverage.

Lo Mein Recipe

Yumm!! Remember me when you cook!

How To Cook Lo Mein | Lo Mein Recipe

If I could at least re-make a close to similar taste of Jollibee’s Chickenjoy in my own kitchen, would I dare try? Heck, yeah! And so, I will. And so, I did.

Fried Chicken Recipe

Jollibee has long convinced me as a kid that its Langhap Sarap Chickenjoy Fried Chicken has got to be one of the best chicken recipes ever cooked in the whole wide world. I suppose many Filipinos would agree with me on that. The ‘I Love You Sabado’ commercials of the giant food chain may have played a big part in the brainwash… but, it worked (and for a long time, too!). In fact, it took years before I finally opened my options (and palate) to the chicken of McDonald’s and KFC. They do have their differences. But what’s never gonna’ change is how I will always reminisce the wonders of being a child having a Jolly Chickenjoy and a small service of cupped rice neatly packed in a styro-foam as I ate those mouth-watering chicken legs and breast with gusto, content and pride. Priceless!

Now that I’m all grown up though, it’s about time I make my own fried chicken. Inspired and guided with that memory of eating the juiciest, tastiest Jolly Fried Chicken, I share this recipe with you.

Ingredients:
-Chicken, 1kg, cut
-Salt, 1-2 tsp*
-Freshly ground black pepper, 1-2 tsp* 

*Adjust depending on your preference

Fried Chicken Recipe


Jollibee Fried Chicken Wannabe Coating:

-Rice flour, ½ cup
-Cornstarch, ½ cup
-Five spice powder, ½ tbsp
-Garlic powder, ½ tbsp
-Onion powder, ½ tbsp
-Salt, ½ tsp
-Cooking oil, for frying

Directions:
1. Season the chicken with salt and pepper.
2. Let the chucks sit for at least 10 minutes.
3. Mix all the ingredients for coating on a large bowl. Make sure to combine them evenly.
4. Start coating the chicken one by one. Make sure that all surface of the chicken is covered, including the inner portions under the skin.
5. Shake off excess powder mixture from the chicken.
6. Heat the oil for frying.
7. When ready, fry the chicken under medium heat.

In our case, we didn’t deep fry our chucks because it seems to be too excessive. Just make sure that at least half of chicken is covered by the oil.

8. Avoid overcrowding the pan with the chucks. Give them enough space to cook and breathe.
9. Drain as they cook.
10. Serve while hot.

Fried Chicken Recipe

Remember me when you cook!

How To Cook Jolly Fried Chicken | Fried Chicken Recipe

 
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