TANIGUE STEAK SEASONED WITH ITALIAN HERBS

MANGGA WITH BAGOONG

LAMB CHOP STEAK SEASONED WITH ITALIAN HERBS

AT MOM"S BIRTHDAY

My mom decided to have a shabu-shabu for dinner at her birthday,with my cousins, aunts, uncle, and grand mother. if you see at the third picture, there's another table at the back full of ingredients, hahaha, miss those time.

Admit Defeat

WORDLESS MONDAY

SALT & PEPPER SPARERIBS

STIR FRIED VEGETABLES WITH BAMBOO SHOOT

SHREDDED PORK WITH BELL PEPPER

Trencio's Bicol Express

One of the specialty dishes of Bicolanos here in the philippines, when people say bicolano dishes, the first thing that comes to my mind is chili peppers, or it's dishes are very smokin hot in flavor, but really delicious. like this one, LOL, but my bicol express? i change it a little bit, i only use small amount of chilis because people here in our house dont like it very hot. hope you will enjoy my bicol express!! :)


Ingredients:

*1 kilo pork liempo (pork belly)

Marinate:

*1 Tbsp maet tenderizer
*1 Tbsp fish sauce
*1/4 cup water
*1 pinch salt and pepper

Others:

*2 cloves garlic
*1 cup coconut milk
*1 pc chili pepper (add according to your taste)
* salt and pepper to taste
*500 ml water (stock)

Preparation:

cut pork into small cubes (1x1 inch), add all marinate ingredients, mix well and set aside for 30 minutes.

chop garlic, slice chili pepper small pieces, set aside.

for cooking, add 2 Tbsp oil into pan, add garlic, sautee for 20seconds, then add your meat, cook meat for 10 minutes, or until meat is brown, then add your water (stock), let simmer for 20 minutes or until meat is tender, then season with salt and pepper to taste, add your coconut milk and let simmer again for 5minutes. (important: do not cover pan while boiling with coconut milk, it will solidify) then lastly add your chili pepper. then set to plate.

My very own style Ground Pork Menudo

Menudo, originally we use chunks of meat, the carrots, potatoes and bell pepper are cut into bite sizes, that's the original menudo, sometimes they even add hotdogs in there, and add chili pepper to add a little spiciness, but this style of mine is different, i use ground pork, cut the vegetables in small cubes, cause it's easier to eat that way, hahaha, and has more flavor. hope you will enjoy my Menudo. :)


Ingredients:

* 1 kilo ground pork
* 2 pcs potato (300gms)
* 1 pc carrot (100gms)
* 1 pc bell pepper (red or green) i prefer green
* 1 pc red onion
* 2 cloves garlic

Others:

* 2 Tbsp liver spread (you can use 400gms of fresh pork liver)
* 1 cup tomato paste
* 1/4 cup soysauce
* salt & pepper to taste
* 650 ml water (you can use stock, even better)
* 2 Tbsp cornstarch with 40ml water (set in bowl)

Preparation:

peel and dice potatoes carrots and onion as small as your ground pork, dice your bell pepper and garlic as well.

add 3 Tbsp of oil into your pan, sautee onion and garlic for 30seconds or until onion is transparent, then add half of your tomato paste and sautee for 30seconds, this will bring out the redness of your tomato paste, add your ground pork, mix very well, cook meat for 5minutes or until all the meat is evenly cooked, add your liver spread and soy sauce, spread the liver evenly to your meat then add water(stock), potatoes and carrots, let simmer for 15 minutes, then add the remaining tomato paste, season with salt and pepper, then add your "cornstach with water" in the "boiling" sauce for it to thicken, then lastly add you bell pepper. set to plate.

Chinese Adobo with Eggs

Ingredients:

* 1 kilo Liempo (pork belly)

Marinate:

* 1/3 cup soy sauce
* 1 tspn meat tenderizer

Others:

* 3/4 cup soy sauce
* 3 cloves garlic
* 1 whole star anise
* 1 small piece cinamon stick
* 2 Tbsp brown sugar (rock sugar)
* 1 salt & pepper to taste
* 6 pcs whole eggs
* 800 ml water

Preparation:

cut meat into cubes 1 1/2x 1 1/2 size, marinate with soysauce and meat tenderizer, set aside for 3o minutes.

boil eggs in water for 12 to 15 minutes, remove shell and set aside. peel garlic, set aside.

for cooking, deep fry meat for 3 minutes or until it is dark brown in color, remove from oil, leave enough oil in pan for sauteeing, add garlic, sautee for 20 seconds, add meat, then add sugar, sautee for a minute, let the sugar coat the meat, then add your soysauce, sautee for 30 seconds so the meat will be dark in color, then add your water, and the remaining ingredients, let boil for 30 minutes in low heat, then season with salt & pepper to taste, before serving, roll the eggs on the sauce so it will be brown in color, then set to plate

WORDLESS MONDAY

Eye of Angus Rump, warm potato & green bean salad with grain mustard jus



Grilled Salmon on roasted pumpkin puree, asparagus spears, sage cream sauce & salsa verde



Rump of Lamb on roast vegetable salad, orange & balsamic dressing & olive paste

History of Chef's Hat

I've seen fewer and fewer chefs wearing the traditional chef's hat (toque blanche). I still had to wonder why anyone started wearing it at all. I found the answer on Chef Talk. During the 16th century, "artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes." At that time, however, the chefs' clothes were gray.

In the mid 1800's, the uniforms were redesigned by chef Marie-Antoine Carême. He made them white to represent the cleanliness of the kitchen. He also came up with the idea that hat height would represent status in the kitchen. His was said to be 18 inches tall. Chef Talk also explains that "the folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg."

As you can see on my picture profile, my chef's hat is not that tall YET, but soon, my hat will be more than 18 inches, hahaha, hope so

Shabu-Shabu for tonight

hahaha, look how hungry we are, like there's no tomorrow.

Nilagang Bangus

This is what i made tonight for our dinner, nilagang bangus with vegetables, an everyday dish among filipino people. and what can i say, my parents loved it. :)

Ingredients:

* 1 kilo Bangus (milk fish)

others:

* 150 grams petchay tagalog (or any green leaves vegetables)
* 1 pc tomato
* 1 pc onion
* 1 thumb size ginger
* 2 cloves of garlic
* 1 pc siling daliri (mild chili pepper)

to taste:

* 2 Tbsp chicken powder
* 1 1/2 Tbsp patis (fish sauce)
* salt & pepper to taste

preparation:

clean bangus in running water, brush off scales, drain water, slice fish vertically from head to stomach an inch thick, set aside. slice all vegetables in bite size.

for cooking, add 2 Tbsp of oil in pan, sautee ginger until brown, add garlic and onion, sautee for about 20seconds or until onion is transparent, then add about 600grams of water, wait for it to boil then add chicken powder and patis, then add your fish, tomatoes, and petchay (or any green leaves vegetables), cover pan for a minute, season with salt & pepper to taste, then lastly add your mild chili pepper. and turn of fire. set to a bowl. enjoy :)

Ceramic knives are THE next generation knives

Here's why ceramic knives are so great:

Ultra-Sharp Long Life Blade... Holds its edge much longer than steel. Lasts many months or years without sharpening

Stain and Rust Proof... A ceramic knife is impervious to the food acids which discolor steel products.

No Metallic Taste or Smell... Maintains the fresh taste of food. Won't brown fruits and vegetables.

Easy to Clean... The Non-stick ceramic knife surface makes for easy clean-up.

Easy to Use... Lightweight and perfect balance make it a pleasure to use.

Guaranteed Tough... Kyocera's ceramic knives come with a five year limited warranty against breakage (does not cover cutting bones, prying or flexing).

What are ceramic knives made of?
These knives are made of an advanced, high-tech ceramic called zirconia. This material, which is second in hardness only to diamond, was originally developed for industrial applications where metal components failed. Zirconium oxide is extremely hard, wear resistant, and chemically inert. For the technically minded, zirconium oxide has a hardness of 8.2 mohs (vs. steel at 5-6 mohs and diamond at 10 mohs).

How do I sharpen ceramic knives?
You can resharpen your ceramic knife by sending it back to Kyocera or by bringing it to a qualified knife shop which has a powered diamond sharpening wheel.

Shun Ken Onion Chef's Knife

Shun Ken Onion Chef's Knife with Bamboo Stand:
The Ken Onion chef's knife is a design masterpiece - the ultimate cook's knife with a special, angled bolster with space for your index finger and thumb so you hold the knife the way it should be held (near the blade), just like a professional chef. Part of the Shun Classic line, this knife is made of VG-10 super steel that's composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. The 16 layers of high-carbon stainless steel yield a rust-free Damascus look, giving the blade its unique wave-like pattern and helping to prevent sticking when slicing through meat, vegetables and fruits. With a Rockwell Hardness rating of 61, this knife is an incredibly sharp instrument. NSF approved. Included with your Ken Onion chef's knife is its own bamboo stand that not only protects the fine-honed edge but also displays it for all to admire.

About Shun Classic

Characterized by distinctive Damascus look pattern created by cladding 32 layers of SUS410 high carbon stainless steel over a central core of VG-10 steel- a Japanese super steel developed exclusively as a cutting steel, not used in other applications where stainless steel would be found (such as the base material for utensils or car parts etc.) Damascus look is rust-free, easy to maintain and helps to make the blade stick resistant due to the microscopic air pockets created by cladding the 33 layers of metal together. VG-10 “super steel” is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. Its Rockwell hardness rating of 61 ensures that it takes and holds its incredibly sharp edge longer. D shaped Pakka Wood handle provides stability and ergonomic comfort while preventing the knife's handle from twisting in the hand during use. NSF certified for restaurant use- very rare for a premium knife line to earn an NSF certification (please verify this yourself with other top quality knife lines) Made in Japan by Kai, a company with a 700 year tradition as premier blade smiths. Available standard in right handed styles or by special order in left handed versions 8 styles featuring a 10 degree angled blade (known as Alton's Angles as Chef Alton Brown of the Food Network helped design them) also part of the Shun Classic line. 10 degree handle elevation keep knuckles clear of cutting board while in use Lifetime warranty

i don't exactly get the details, but i know it's a great knife, just by looking at it, you can know how comfortable you can handle the knife. lol

My 2nd Merienda of the day, haha

Who would have thought i'm having Tsa mi for my 2nd merienda, lol, it wasn't my fault, it's my father who bought this great tasting noodle, that's why i can't resist. tsa-mi means stir fried noodles, using molo noodles, mix with pork liver, vegetables, pork strips, but this one is special, mixed with meat balls and some kind of kikiam (pork roll). best goes with calamansi and soysauce. :) i don't think i can eat dinner anymore. :)

My merienda

ensamada is a filipino pastry bread in circular shape, top with margarine and sugar, best if serve with coffee, like i'm having right now. lol

Voodoo Knife set holder

Do you want to display this knife set holder at your kitchen? maybe if your a killer? lol but it looks kind of unique isn't it. :)

Spareribs with A1 sauce

Ingredients:

*1 kilo pork spareribs

Marinate:

*1 tspn chicken powder
*1/2 tspn custard powder
*1 salt & pepper to taste
*1 pc egg
*1 Tbsp sesame oil
*1/2 cup cornstach
*1/4 cup flour
*2 Tbsp meat tenderizer

Sauce:

*3/4 cup tomato catsup
*2 Tbsp ok sauce
*1 Tbsp a1 steak sauce
*1/4 cup sugar
*1 Tbsp vinegar
*1 tspn sesame oil
*1 pinch food coloring powder (orange) optional, but better with it

others:
*3 cloves of garlic

Preparation:

cut spareribs in 2x1 inch size, clean in running water to remove excess blood ( blood makes the meat hard ) drain until the color of the meat is white, mix all marinate ingredients into the meat using your hands, set aside for 30 minutes.

for the sauce, mix it all together in a bowl, then set aside, chop garlic, set aside.

for cooking, deep fry spareribs until golden brown, ( at least 5 minutes), drain from oil, remove oil from pan but leave extra oil for frying, when oil is hot, add garlic, then add sauce, wait for the sauce to boil, then add spareribs, mix until sauce sticks to the spareribs, then set to plate.

One of my favorite

My Own Style Sweet & Sour Prawns

Ingredients:

*1 kilo tiger prawns = 12pcs (good size)

Marinate:

*1 pinch of salt & pepper
*1/4 cup cornstarch
*1/4 cup flour

Sauce:

*3/4 cup tomato catsup
*1/4 cup sugar
*2 Tbsp vinegar
*1 tspn sesame oil
*1 pinch food coloring powder (orange) optional, but better with it

others:
*3 cloves of garlic
*2 Tbsp butter

Preparation:

slice prawns half deep in its body & remove veins, clean through running water, drain until dry, marinate with salt, pepper, cornstarch, & flour.

for the sauce, mix all sauce ingredients together in a bowl, set aside.
chop garlic, set aside.

for cooking, deep fry prawns until golden brown, at least 30 seconds, do not over cook. after deep frying is done, remove oil from pan, add butter until melted, then add garlic to pan, stir for seconds, then add sauce, wait for sauce to boil then add the prawns, mix until sauce sticks to the prawns. then set to plate.

Hope you like it. :)

Korean Beef Stew

This is the 1st time i've cooked korean beef stew, and it turned out really great. tastes like the korean beef stew of the famous "Kimchi" fast food restaurants here in Philippines. lol

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
1/2 c. of light soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

my dream set

This forged chef's kit includes:

3.5" Forged Paring Knife 4" Offset Decorating Knife 5" Boning Knife 7" Flexible Fillet Knife 7" Forged Slicing Knife 8" Forged Chef's Knife 10" Forged Slicing Knife 10" Forged Chef's Knife 10" Serrated Pastry/Bread Knife 6" Meat Fork 10" Sharpening Steel Deluxe Aluminum Chef's Attache Case

Sale price:$559.95

my dream set of knives. wow

Sze Chuan Eggplant in Hotpot

Ingredients:
* 1/4 pound ground pork

Marinade:
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* a Pinch (less than 1/2 teaspoon) cornstarch

Sauce:
* 1/4 cup chicken broth
* 2 tablespoons dark soy sauce
* 2 tablespoons light soy sauce
* 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
* 1 teaspoon granulated sugar, or to taste
* 2 teaspoons cornstarch

Others:
* 4 eggplants
* 1 cloves garlic
* 4 tablespoons oil for stir-frying, or as needed
* 1 tablespoon bean sauce (hot bean sauce if possible)
* 1/2 teaspoon chili paste with garlic, or to taste
* 1 teaspoon sesame oil

Preparation:
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into rectangles. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chili paste. Cook for a few more minutes and stir in the sesame oil.top with coriander leaves, Serve hot.

60 PAX

PANCIT CANTON

3 CUP CHICKEN

SWEET AND SOUR PORK

CHICKEN AND PORK ADOBO

MUSTARD RICE

THURSDAY - MUSTARD RICE
FRIDAY - CHICKEN AND PORK ADOBO + PLAIN RICE
SATURDAY - SWEET & SOUR PORK + PLAIN RICE
SUNDAY - 3 CUP CHICKEN + PLAIN RICE
MONDAY - PANCIT CANTON

WILL COOK THIS FOR DINNER FOR 60 PERSONS.

YUM YUM

just posted some of my favorite dim sums, really love them, yum yum.....

LO MAI KAI

This popular dim sum dish is made by steaming lotus leaves filled with sticky rice, chinese sausages, and other vegetables.

Serves 8
INGREDIENTS:

* 4 lotus leaves, cut in half
* 1 1/4 cups glutinous rice (sticky rice)
* 4 Chinese dried black mushrooms
* 1 boneless, skinless chicken breast, 6 ounces
* 1/4 teaspoon salt
* 1 tablespoon rice wine
* 1 teaspoon cornstarch
* 2 Chinese sausages (lop cheong)
* 1 clove garlic, peeled and chopped
* 1 tablespoon Chinese or Japanese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoons dark soy sauce
* 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
* 2 tablespoons vegetable oil for stir-frying, or as needed
* 1/4 teaspoon sesame oil
* Freshly ground black or white pepper, to taste

PREPARATION:
One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.

Next, steam the rice.


Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

Finely chop the sausages. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.

Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.

Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper, to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.

To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.

Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.

Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

PORK & SHRIMP SIOMAI

* 3 dried Chinese black or Shiitake mushrooms
* 6 ounces peeled deveined large shrimp
* 1 green onion
* 1 teaspoon minced ginger
* 3/4 cup ground pork
* 1 tablespoon oyster sauce
* 1 teaspoon Chinese rice wine or dry sherry
* 1 teaspoon sesame oil
* 1/2 teaspoon granulated sugar
* about 20 gyoza wrappers (or won ton wrappers cut into circles).

PREPARATION:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.


Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (8 to 10 minutes).

BEEF BALL

Minced Beef 300 g
Dry Bean Curd Sheet 1 pc
Water Chestnut 4 pcs
Dry Tangerine Peel 1/2 pc
Water Chestnut Powder 2 tbsp
Corn Flour 1/2 tbsp
Parsley 1 stalk (or spring onion)

Seasoning
Light Soy Sauce 2 tbsp
Oyster Sauce 2 tbsp
Sugar 1/2 tbsp
Oil 4 tbsp
Pepper some
Sesame Oil some


RECIPE:

1) Break the bean curd sheet, deep fry by hot oil until bubbles are appeared
2) Soak deep-fried bean curd sheet by cool water until fully soft
3) Take out and drain dry, place on the plate's surface
4) Mix water chestnut powder and corn flour with approx. 50 ml of water
5) Add seasoning to minced beef, stir mix until beef is sticky
6) Peel off and wash the water chestnut , then chop into finely dices
7) Soak tangerine peel and mince it, chop parsley into small pieces
8) Add in water chestnut solution, water chestnut dices and mince tangerine peel
9) Stir beef gently again until all materials is well mix, make beef in ball shape
10) Place beef balls over the soft bean curd sheets, put plate into steam case
11) Steamed by high heat for 6-7 minutes, serve with Worcester sauce

SPARERIBS WITH BLACK BEAN SAUCE

Spareribs are braised in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.
Serves 4 to 6.


INGREDIENTS:

* 2 pounds baby back spareribs
* 2 tablespoons fermented black beans (also called salted black beans)
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 2 tablespoons dark soy sauce
* 3 tablespoons oil for stir-frying, or as needed
* 1 small red chili pepper, de-seeded and chopped
* 1 cup chicken broth or water
* 1 tablespoon light soy sauce
* 1 teaspoon brown sugar
* a few drops sesame oil
* 2 scallions (spring onion, green onion) cut into 3 - 4 pieces

PREPARATION:
Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce.


Set aside.

Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.

Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.

Add the spareribs back into the wok and mix with the bean mixture. Add the broth and bring to a boil. Stir in the soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).

Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion.

CHICKEN FEET

500g chicken feet
2 tablespoons dark soy sauce
3 cups water
3 chives
3 cloves garlic smashed
3 chilies, diced
1 tablespoon salt
1/2 wok boiling oil
6 pieces ginger
4 star anise
2 tablespoons black bean paste



Seasoning -

1 tablespoon wine
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon corn flour and water
1/4 teaspoon salt
3 tablespoons dark soy sauce
1/2 teaspoon sesame oil


Method :

*
Rub the chicken's feet with the salt and chop off the nails.
*
Wash thoroughly, blanch in boiling water for 1 minute and drain.
*
Brush with the dark soy sauce and chop each foot into 2 sections.
*
Deep-fry in the boiling oil until golden brown and drain, keeping 1 tablespoon of oil for later use.
*
Refresh under a cold running tap and drain.
*
Pour the water into a pressure cooker.
*
Add the ginger, chives, star anises and chicken's feet and cook for 15 minutes.
*
Heat a wok with the 1 tablespoon of oil and saute the mashed garlic, black bean paste and diced chilies until fragrant.
*
Put in the chicken's feet and stir-fry thoroughly.
*
Sizzle in the wine and add all the seasoning except the cornflour and water mixture.
*
Adjust the flavor to taste.
*
Pour in the stock from the pressure cooker, cover and simmer for 5 minutes.
*
Thicken the sauce with the cornflour and water mixture.
*
Serve hot.

PORK ASADO

* 1 1/2 pounds pork tenderloin, shoulder, or butt
* 2 cloves garlic, peeled and mashed
* 2 tablespoons Chinese rice wine or dry sherry
* 2 tablespoons hoisin sauce
* 2 tablespoons ketchup
* 1 1/2 tablespoons soy sauce
* 1 tablespoon liquid honey
* 2 teaspoons brown sugar
* 1/4 teaspoon five-spice powder
* a few drops red food coloring, optional

PREPARATION:
Cut the pork into strips approximately 2 inches wide and 5 inches long.

Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder.


If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.