Chopsuey Recipe rapsa

Chopsuey

This is a quick stir-fry dish but as you can see from the recipe that follows, I go the extra step of parboiling my vegetables. Blanching vegetables in boiling salted water and then shocking them in ice bath help maintain vibrant colors and ensure even cooking. This colorful, veggie-ful chopsuey makes more health sense than the greasy, fat-laden, so good adobo

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Ingredients

• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1/2 cup chicken liver, cut into 1-inch cubes
• 1/2 broccoli, cut into florets
• 1/2 cauliflower, cut into florets
• 1/2 small red bell pepper, seeded and cut into strips
• 1/2 small bell pepper, seeded and cut into strips
• 1/4 small cabbage, cut into 1-inch thick strips
• 4 to 5 pieces baby corn, halved crosswise
• 5 to 6 quail eggs, hard boiled and peeled
• 1 small onion, peeled and sliced
• 1 to 2 cloves garlic, peeled and minced
• 1 tablespoon oil
• 1 tablespoon oyster sauce
• 1-1/2 teaspoons corn starch
• water
• salt and pepper to taste

Preparation

• Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
• In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.
• In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
• In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.
• Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
• In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Enjoy!
  

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Crispy Pata Recipe rapsa!

Crispy Pata

The secret to a crispy, crispy pata is to make sure that it’s been boiled and kept in the freezer for at least 24 hours. A freshly-boiled and seasoned crispy pata will not crisp enough. There will be no “lutong” factor.

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Ingredients:

• 1 pork pata (pork leg), wash well
•  1 cup soda pop (Sprite or 7-up)
•  water, for boiling
•  coarse sea salt
•  1 tsp. peppercorns
•  5 cloves garlic, crushed
•  2 bay leaves
•  1 tbsp. soy sauce
•  2 tsp. baking soda
•  oil  for frying 

Preparation:

• Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.
•  Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
• Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
• Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
• About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
•  Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
• Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
• Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
• You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.            Enjoy!
  

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How to cook Ampalaya con Carne

Ampalaya con Carne

Ampalaya or bitter melon

Some people may despise this vegetable because of its bitterness but all households have their own special technique in taking it off. 

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Ingredients:

• 1 Large ampalaya (bitter melon / bitter gourd)
• 1 Small onion, cut in half and sliced crosswise
• 2 Tbs. Ginger root julienned
• 2 Garlic cloves, peeled and smashed
• ¼ Cup of water
• 1 Tbs. Soy sauce
• Corn oil for stir-frying
• The Marinade:
• ½ Lb. Beef loin
• 2 Tbs. Soy sauce
• 1 Tbs. White sugar
• ½ Tsp. Salt
• 1 Tbs. Cornstarch
• 1 Tbs. Asian sesame oil
• 2 Garlic cloves, peeled and smashed

Procedure

Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soakin

g, rinse it thoroughly and make sure all the salt has been rinsed off.

Ampalaya smother with lots of salt to tame down the bitterness

The beef: Slice beef loin in 2 x ½ x ¼ in. slices across the grain and place in the bowl along with soy sauce, sugar, salt, msg, cornstarch, sesame oil, and garlic mix well. Cover and sit it in the fridge for 20 minutes.

In a wok heat 2 Tbs. of corn oil to a smoking point. Saute beef in batches for 15 seconds or until beef is no longer pink. Repeat this process until all beef is done and place it on a plate and set aside.

In the same wok heat 1 tablespoon of corn oil, add garlic and ginger and saute it for 15 seconds. Next add the ampalaya and saute it for one minute. Then add onions, the beef, and all the juice accumulated to the wok. Add water, msg, soy sauce, cover and let it simmer for 6 minutes on medium low heat or until the ampalaya is tender. Adjust taste by adding salt if needed. Serve hot with rice. Enjoy!

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How to cook Yang Chow Fried Rice

Yang Chow

 Fried rice is a staple in Asian cuisine, because it’s simple, tasty, got meat, vegetables, and carbs, and is satisfying. It’s hard to mess up making fried rice– every cook worth his fancy white hat knows that it start with the rice, and a very hot wok. The rice needs to be cold, possibly day old rice, and not fresh and therefore, mushy.

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Ingredients

• 4 Tbsp  canola oil
• 1 large  onion, (sliced)
• 2 clove  garlic (chopped)
• 1 1/2 cup  uncooked shrimp
• 5 Tbsp  cooked ham (cubed)
• 3 large  eggs
• 1 2/3 cup cold cooked rice
• 2 tsp salt
• 1 tsp black pepper
• 2 Tbsp  soy sauce (mild)
• 1/2 chicken bouillon cube
• 1 1/2 c  frozen, peas & carrots
• 1 small  scallions, (chopped)
• 1/4 c green onions, (chopped)
• 1/4 tsp  sesame oil (optional)

Procedures

• Sprinkle a little water over rice and break up any lumps.
• Heat oil and fry sliced onions and garlic until soft but not brown.
•  Add shrimps, ham and fry for 1 minute. Put aside and crack eggs in breaking the yolks. Stir when eggs is almost set.
• Add rice and stir well on high heat for 5 minutes until well combined and blended.
• Break up the chicken bouillon cube and sprinkle all over the rice, together with salt and pepper. Add the soy sauce. Stir well to marry all the spices, shrimp, ham and rice together. (I also use sesame oil for that distinct Chinese taste and aroma.)Just before serving, add (thawed out)peas and carrots and scallions and simmer for a few more minuted, until the peas and carrots and scallions are heated together. Serve in a bowl and garnish with green onions on top. ENJOY!
  

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How to make Lumpiang Shanghai

Lumpiang Shanghai

Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.It was brought by Chinese immigrants to the Land of the Philippine hundred years ago

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INGREDIENTS

• 2 pounds lean Ground Pork
• 1 medium Carrots, chopped
• 1/2 cup (Singkamas), chopped
• 2 stalks Green Onions, chopped
• 1 medium Onion, chopped
• 1 tablespoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper
• 1 medium Egg, as binder
• 1/2 cup Breadcrumbs, as binder
• Carrots
• Eggs
• Salt
• Pepper
• Cooking Oil
• 1 pack Spring Rolls or (Lumpia Wrapper), separated
• 1 egg, beaten for sealing the wrapper
• Cooking Oil for deep frying

Procedure

• Mix all the ingredients except the last three.
• Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
• Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
• Cut into 2-3 inches lengths.
•  Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
• Once golden brown, take out from the oil, drain in paper towels and serve while hot.        Enjoy!

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How to cook Pata Tim

Pata Tim

 An enticing braised pork leg dish influenced by the Filipino- Chinese community here in the Philippines. This recipe is slowly boiled to make the meat really tender then cooked in a mixture of oyster sauce, soy sauce, cornstarch and a little sugar. It has a thick and sweet sauce and the meat almost separates from the bone.

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Ingredients

• 1 1/2 kilo pata or 1/2 pork leg
• 1 bundle bokchoy leaves
• 1 small onion, quartered
• 3 cloves garlic, chopped
• 2 star anise
• 2 bay leaves
• 1/2 cup soy sauce
• 900 ml pineapple juice
• 1/2 cup brown sugar
• 2 tbsp cornstarch dissolved in 3 tbsp water
• whole pepper corns
• water enough to cover the meat

Procedure

• In big pot, place pork leg. Add water enough to cover the meat and bring to boil. Discard the first boil.
• Put back the meat in a pot and pour in pineapple juice, soy sauce, sugar, bay leaves, pepper corns, garlic, onions, star anise and water. Add enough water to cover the meat.
• Simmer over low heat approximately 2-4 hours or until meat is tender and falling off the bone. Pressure cooker might take 1 hour only. Flip pata to every half an hour to avoid sticking on the pot and add more water if necessary.
• When meat is tender and the liquid is reduced, remove pata from the pot and set aside. Keep at least 2 cups of sauce.
• Pour in diluted cornstarch in the sauce and continuously stirring over medium heat until sauce thickens.
• When sauce thickens, place bokchoy leaves in. Let leaves soak for a few minutes until they become soft. Turn off heat.
• On a platter, place in pata tim and pour the sauce over. Arrange vegetables on the side.

          Enjoy!

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