Mike made a really yummy chicken dish yesterday. He never takes measurements, so I'll just describe what he did.
Ingredients:
teriyaki sauce
honey
1 onion
4 chicken breasts, deboned and deskinned
steamed rice (cooled)
1 egg, beaten
cooking oil
Methodology:
Marinde the chicken breasts in the teriyaki sauce and honey. In a wok, sautee the onions until translucent. Add the chicken and fry until cooked through. Add the rice and egg, mix well, and continue to fry.
Serves 2.
Find other people blogging about: teriyaki+chicken
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Tuesday, August 19, 2008
Tuesday, June 03, 2008
Korean chicken rice
There's actually no such dish, but I didn't know what to call our latest concoction. We found some Korean bean paste in Shopwise but when we opened it, it wasn't the black bean paste we'd been expecting, but the red kind (ssamjang). It looks like the red chili paste kind you find in bibimbap, and apparently, the red chili paste is one of the main ingredients of ssamjang (I looked this all up on the Internet.
It's actually a dipping paste, but Mike and I decided to throw something a little different together and here's what we came up with.
Ingredients:
sesame oil
5 chicken thighs, deboned and deskinned
2 tbsp rice wine
1 tsp minced ginger
1 tbsp minced garlic
1 tbsp soy sauce
1 tbsp sugar
1 tsp pepper
1/2 onion, finely chopped
Korean red bean paste (ssamjang)
kim (Korean nori), cut into sheets measuring approximately 4" x 5"
steamed rice (one bowl per person)
Method:
Slice the chicken into strips. Marinate in rice wine, ginger, garlic, soy sauce, sugar, pepper and onion for about half an hour.
Stir-fry chicken in sesame oil until brown. Add 1 heaping tbsp of red bean paste (or to taste, depending on desired level of spiciness). When chicken is cooked through, add rice and 1 additional heaping tbsp of red bean paste. Fry, mixing well until flavors blend.
Transfer to serving bowl. Shred some kim on top. Serve with additional kim on the side.
Serves 2.
Verdict: Yummy, and super-easy.
Find other people blogging about: korean+dishes
It's actually a dipping paste, but Mike and I decided to throw something a little different together and here's what we came up with.
Ingredients:
sesame oil
5 chicken thighs, deboned and deskinned
2 tbsp rice wine
1 tsp minced ginger
1 tbsp minced garlic
1 tbsp soy sauce
1 tbsp sugar
1 tsp pepper
1/2 onion, finely chopped
Korean red bean paste (ssamjang)
kim (Korean nori), cut into sheets measuring approximately 4" x 5"
steamed rice (one bowl per person)
Method:
Slice the chicken into strips. Marinate in rice wine, ginger, garlic, soy sauce, sugar, pepper and onion for about half an hour.
Stir-fry chicken in sesame oil until brown. Add 1 heaping tbsp of red bean paste (or to taste, depending on desired level of spiciness). When chicken is cooked through, add rice and 1 additional heaping tbsp of red bean paste. Fry, mixing well until flavors blend.
Transfer to serving bowl. Shred some kim on top. Serve with additional kim on the side.
Serves 2.
Verdict: Yummy, and super-easy.
Find other people blogging about: korean+dishes
Saturday, March 03, 2007
Mesquite chicken
Mike made a yummy fried chicken dish the other day. He rarely doesn't measure ingredients when he cooks, but here, in general, is what went in the dish.
Ingredients:
5 chicken thighs, bones and skin removed
tomato catsup
mustard
vinegar
mesquite powder
Mix catsup, mustard, vinegar, and mesquite powder together. Marinade chicken in the mixture.
Fry covered until chicken is cooked through.
Extremely delicious dish.
Find other people blogging about: chicken+recipes
Ingredients:
5 chicken thighs, bones and skin removed
tomato catsup
mustard
vinegar
mesquite powder
Mix catsup, mustard, vinegar, and mesquite powder together. Marinade chicken in the mixture.
Fry covered until chicken is cooked through.
Extremely delicious dish.
Find other people blogging about: chicken+recipes
Tuesday, December 19, 2006
Sun-Dried Tomato Burgers
Grocery-bought sun-dried tomatoes are so expensive but they're sooo tasty that they add a punch of flavor in the simplest burger recipe. Here's a recipe that Mike likes to cook, adapted from our Better Homes and Gardens Indoor Grilling cookbook (purchased really cheap at a Booksale branch).
Ingredients:
260 grams lean ground beef
1 tbsp finely chopped sundried tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/8 cup Italian salad dressing
1 tsp dried basil
1 egg
1 tbsp bread crumbs
Mix all ingredients and shape into burger patties. Grill until cooked. Done! :)
Serves 2.
Cooking and preparation time: 15 to 30 minutes (depending on thickness of the burger patties: for a 1/2-inch patty, grill about 3 minutes each side on a covered grill or 7 minutes each side on an uncovered grill)
Ingredients:
260 grams lean ground beef
1 tbsp finely chopped sundried tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/8 cup Italian salad dressing
1 tsp dried basil
1 egg
1 tbsp bread crumbs
Mix all ingredients and shape into burger patties. Grill until cooked. Done! :)
Serves 2.
Cooking and preparation time: 15 to 30 minutes (depending on thickness of the burger patties: for a 1/2-inch patty, grill about 3 minutes each side on a covered grill or 7 minutes each side on an uncovered grill)
Monday, December 18, 2006
Mesquite Burgers
Mike ordered a bottle of mesquite powder from my mom in the US. The big bottle arrived a few days ago.
For dinner this evening Mike made this incredibly simple but incredibly flavorful dish.
Ingredients:
260 grams ground beef
1 tbsp mesquite powder
1 tbsp sugar
1/2 onion, finely chopped
1-1/2 tbsp breadcrumbs
1 small egg
Mix all ingredients together. Form into hamburger patties. Grill or pan-fry until cooked. Serve!
Serves 2.
Cooking and preparation time: 15 to 20 minutes
For dinner this evening Mike made this incredibly simple but incredibly flavorful dish.
Ingredients:
260 grams ground beef
1 tbsp mesquite powder
1 tbsp sugar
1/2 onion, finely chopped
1-1/2 tbsp breadcrumbs
1 small egg
Mix all ingredients together. Form into hamburger patties. Grill or pan-fry until cooked. Serve!
Serves 2.
Cooking and preparation time: 15 to 20 minutes
Saturday, November 25, 2006
Beef soup with lemongrass
Vietnam was in the news yesterday. ANC was doing a comparison of the growth of Vietnam's economy (incredible) with the Philippines' (lame). So from Singapore we now head to Vietnam with this recipe which I got from "Vietnamese Favorites" by Wendy Hutton, part of the Periplus Mini Cookbooks series available at National Bookstore. We adapted it a little.
Ingredients
200g sukiyaki beef (or beef sirloin sliced paper thin)
2 tsp minced garlic
2 tsp patis (fish sauce)
1/2 tsp freshly ground black pepper
2 spring onions, green and white parts separated, finely sliced
1 tsp oil
1 stalk lemongrass (thick bottom part only), outer layers discarded, inner part thinly sliced
2 thin slices ginger root
2 to 3 beef cubes dissolved in 6 cups hot water
2 tsp rice vinegar (can be substituted with 1 tsp rice wine and 1 tsp sukang puti)
1 tsp sugar
1 medium tomato, cut into wedges
coriander leaves to garnish (optional)
1. Marinate beef in 1 tsp garlic, 1-1/2 tsp patis and black pepper.
2. Heat the oil in a stockpot over medium heat and stir-fry the remaining garlic, spring onion white bulbs, lemongrass and ginger for about 2 minutes until soft. Add the remaining fish sauce, beef stock, rice vinegar, sugar and tomato and bring to a boil. Reduce the heat to low, cover and simmer for about 5 minutes.
3. Just before serving, bring the soup to a boil. Add the beef and simmer until just cooked, about 30 seconds. Remove and transfer to individual serving bowls. Garnish with spring onion greens and coriander leaves. Serve hot.
Serves 3 - 4.
Preparation time: 15 minutes
Cooking time: 8 to 10 minutes
This is a yummy recipe and incredibly easy to make! It's like Filipino nilaga with a Vietnamese kick, and the soup is very Vietnamese-y. Mike suggested that I serve it with additional patis on the side as an option for the Filipino palate. We ate this meal with steamed rice, but we imagine it would also be great as a pho, with bihon (rice vermicelli) added. If you want to eat it as a pho, add the bihon before the last step, then wait around 2 minutes before adding the beef.
Ingredients
200g sukiyaki beef (or beef sirloin sliced paper thin)
2 tsp minced garlic
2 tsp patis (fish sauce)
1/2 tsp freshly ground black pepper
2 spring onions, green and white parts separated, finely sliced
1 tsp oil
1 stalk lemongrass (thick bottom part only), outer layers discarded, inner part thinly sliced
2 thin slices ginger root
2 to 3 beef cubes dissolved in 6 cups hot water
2 tsp rice vinegar (can be substituted with 1 tsp rice wine and 1 tsp sukang puti)
1 tsp sugar
1 medium tomato, cut into wedges
coriander leaves to garnish (optional)
1. Marinate beef in 1 tsp garlic, 1-1/2 tsp patis and black pepper.
2. Heat the oil in a stockpot over medium heat and stir-fry the remaining garlic, spring onion white bulbs, lemongrass and ginger for about 2 minutes until soft. Add the remaining fish sauce, beef stock, rice vinegar, sugar and tomato and bring to a boil. Reduce the heat to low, cover and simmer for about 5 minutes.
3. Just before serving, bring the soup to a boil. Add the beef and simmer until just cooked, about 30 seconds. Remove and transfer to individual serving bowls. Garnish with spring onion greens and coriander leaves. Serve hot.
Serves 3 - 4.
Preparation time: 15 minutes
Cooking time: 8 to 10 minutes
This is a yummy recipe and incredibly easy to make! It's like Filipino nilaga with a Vietnamese kick, and the soup is very Vietnamese-y. Mike suggested that I serve it with additional patis on the side as an option for the Filipino palate. We ate this meal with steamed rice, but we imagine it would also be great as a pho, with bihon (rice vermicelli) added. If you want to eat it as a pho, add the bihon before the last step, then wait around 2 minutes before adding the beef.
Wednesday, November 01, 2006
Arugula salad with grapes and feta cheese
salad lettuce
arugula
feta cheese, crumbled or cubed
seedless red grapes, halved
Dressing:
1/4 cup extra virgin olive oil
1 tsp balsamic vinegar
1 tsp red wine
1/2 tsp sugar
2 tbsp lemon juice
1/2 tsp dried oregano
1 clove garlic, finely chopped
salt and pepper
Arugula is good for you but it's bitter. In this recipe, the red grapes and feta cheese balance out the bitterness of the arugula. Toss well, so that every bite of the salad has a bit of everything.
I'm still trying to improve on the dressing, though (the basics of which I got from the Internet). It's okay, but not great.
arugula
feta cheese, crumbled or cubed
seedless red grapes, halved
Dressing:
1/4 cup extra virgin olive oil
1 tsp balsamic vinegar
1 tsp red wine
1/2 tsp sugar
2 tbsp lemon juice
1/2 tsp dried oregano
1 clove garlic, finely chopped
salt and pepper
Arugula is good for you but it's bitter. In this recipe, the red grapes and feta cheese balance out the bitterness of the arugula. Toss well, so that every bite of the salad has a bit of everything.
I'm still trying to improve on the dressing, though (the basics of which I got from the Internet). It's okay, but not great.
Easy Stir-fried Beef in Oyster Sauce
The original recipe is called "Gold Coin Easy Beef Stir-Fry by Elvira Mesina-Broekhuizen." We made some changes for the Palacios kitchen.
300g beef tenderloin cut into strips
1/4 cup soy sauce
2 tbsp sugar
1 tbsp cornstarch
2 tsp sesame oil
1 tbsp rice wine, optional
1/4 cup cooking oil
1 tbsp oyster sauce
1. Marinate the beef in soy sauce, sugar, cornstarch, rice wine and sesame oil for at least 1 hour.
2. Heat cooking oil in a wok. Fry tenderloin on medium to high heat until brown. Right before turning off heat, add oyster sauce to beef and stir quickly. Mix well and transfer to serving dish.
Serves 3.
Marinating time: 1 hour
Preparation time: 10 minutes
Cooking time: 10 - 15 minutes
Serve with steamed white rice and vegetables.
300g beef tenderloin cut into strips
1/4 cup soy sauce
2 tbsp sugar
1 tbsp cornstarch
2 tsp sesame oil
1 tbsp rice wine, optional
1/4 cup cooking oil
1 tbsp oyster sauce
1. Marinate the beef in soy sauce, sugar, cornstarch, rice wine and sesame oil for at least 1 hour.
2. Heat cooking oil in a wok. Fry tenderloin on medium to high heat until brown. Right before turning off heat, add oyster sauce to beef and stir quickly. Mix well and transfer to serving dish.
Serves 3.
Marinating time: 1 hour
Preparation time: 10 minutes
Cooking time: 10 - 15 minutes
Serve with steamed white rice and vegetables.
Easy Carbonara
The original recipe is called "Quick and Easy Carbonara" by Ina A. Ledesma, from the Assumption Cookbook.
Updated Nov. 26: I'm not sure why but for some strange reason when Mike tried to replicate this recipe it came out a lot more watery! I think it's because he used a different brand of cream of mushroom soup--I suppose that's the difficulty that comes with relying on instant ingredients. Anyway, I've made some adjustments below.
250g bacon
1/2 cup olive oil
2 onions, chopped
1 can cream of mushroom soup plus 1/4 to 1/2 can water
1/2 small tetra-brick of all-purpose dream
1 half can button mushroom, sliced
500 grams spaghetti noodles
salt and pepper to taste
1. Cut the bacon into strips and fry. Set aside.
2. Begin boiling water for the pasta (about 4 liters of water for 500 grams of pasta). When water is at a rolling boll throw in salt and drop in pasta. Bring back to a rolling boil.
3. Saute onions in olive oil. Add the cream of mushroom soup and water. Add more or less water depending on how thick you want the sauce. Cook until blended. Add the cooked bacon and mushrooms. Simmer for around 2 minutes. Add cream little by little, stirring constantly. Add salt and pepper to taste. Simmer awhile to thicken.
4. When pasta is cooked al dente, drain, then add pasta to the sauce.
Serves 3.
Total cooking and preparation time: 30 minutes
Updated Nov. 26: I'm not sure why but for some strange reason when Mike tried to replicate this recipe it came out a lot more watery! I think it's because he used a different brand of cream of mushroom soup--I suppose that's the difficulty that comes with relying on instant ingredients. Anyway, I've made some adjustments below.
250g bacon
1/2 cup olive oil
2 onions, chopped
1 can cream of mushroom soup plus 1/4 to 1/2 can water
1/2 small tetra-brick of all-purpose dream
1 half can button mushroom, sliced
500 grams spaghetti noodles
salt and pepper to taste
1. Cut the bacon into strips and fry. Set aside.
2. Begin boiling water for the pasta (about 4 liters of water for 500 grams of pasta). When water is at a rolling boll throw in salt and drop in pasta. Bring back to a rolling boil.
3. Saute onions in olive oil. Add the cream of mushroom soup and water. Add more or less water depending on how thick you want the sauce. Cook until blended. Add the cooked bacon and mushrooms. Simmer for around 2 minutes. Add cream little by little, stirring constantly. Add salt and pepper to taste. Simmer awhile to thicken.
4. When pasta is cooked al dente, drain, then add pasta to the sauce.
Serves 3.
Total cooking and preparation time: 30 minutes
Steamed Fish and Chinese Sauce
The original recipe is called "Quick Steamed Fish" by Annie Lim-Kawpeng, from the Assumption Cookbook. We made some changes for the Palacios kitchen.
500 grams fish fillet: lapu-lapu, tilapia or trout OR 1 whole fish (500 grams)
slices of ginger
green onions or leeks
Sauce:
1 tsp minced garlic
2 tbsp Chinese soy sauce
6 tbsp water
4 tbsp sugar
1 tbsp rice wine
1/2 tsp sesame oil
Topping:
shredded green onions or leeks
1 tbsp oil
roasted crushed garlic (optional)
1. Put a few slits in the fish. Lay fish on green onion leaves. Insert sliced ginger in the slits and under the fish. Cover with more green onion leaves.
2. Steam fish until done OR microwave on high (2-1/2 to 3 minutes for fillets; 4-1/2 to 5 minutes for whole fish) until fish is tender. Do not overcook. Discard green onions, ginger and fish stock.
3. Combine all sauce ingredients. Heat in a saucepan over fire OR microwave for 35 seconds.
4. Put cooked fish in a serving platter. Pour sauce over the fish. Top the fish with shredded green onions and garlic. Heat oil until smoky and pour very hot oil over the greens. Serve immediately.
Serves 3.
Total cooking and preparation time: 15 minutes if you use the microwave; 30 minutes if you use a steamer
500 grams fish fillet: lapu-lapu, tilapia or trout OR 1 whole fish (500 grams)
slices of ginger
green onions or leeks
Sauce:
1 tsp minced garlic
2 tbsp Chinese soy sauce
6 tbsp water
4 tbsp sugar
1 tbsp rice wine
1/2 tsp sesame oil
Topping:
shredded green onions or leeks
1 tbsp oil
roasted crushed garlic (optional)
1. Put a few slits in the fish. Lay fish on green onion leaves. Insert sliced ginger in the slits and under the fish. Cover with more green onion leaves.
2. Steam fish until done OR microwave on high (2-1/2 to 3 minutes for fillets; 4-1/2 to 5 minutes for whole fish) until fish is tender. Do not overcook. Discard green onions, ginger and fish stock.
3. Combine all sauce ingredients. Heat in a saucepan over fire OR microwave for 35 seconds.
4. Put cooked fish in a serving platter. Pour sauce over the fish. Top the fish with shredded green onions and garlic. Heat oil until smoky and pour very hot oil over the greens. Serve immediately.
Serves 3.
Total cooking and preparation time: 15 minutes if you use the microwave; 30 minutes if you use a steamer
Subscribe to:
Posts (Atom)
