Wednesday, 30 March 2011

SWEET SUSHI


Kakanin is a collective term for rice based sweet Filipino snacks and cakes. The root word kanin simply means rice. These snacks lost their popularity when the Western fast food chains reached the Philippine shores and influenced the tastes of the mall going public. Their popularity has been revived in the recent years when they, too, were sold in malls and supermarkets.

Saturday, 26 March 2011

SESAME AND CASHEW CHICKEN


The one thing missing from UK shopping malls that are always present in American ones are the Chinese fastfood joints. Yes, those that give away free samples speared on toothpicks are what I'm referring to. Though their menu can be pretty standard, they are very satisfying and good value for money.

This recipe is my take on the dish that's ever present in Chinese buffets and fastfood joints: Sesame Chicken. It is a very close cousin of General Tso's Chicken and were it not for the sprinkling of sesame seeds, I wouldn't be able to tell them apart. 



My version has cashews for extra crunch and honey for sweetness. I did not make it as sweet as the original because I wanted a balance of saltiness, sweetness and just a hint of tanginess. A few easy steps led to a more superior dish filled with home cooked goodness.


Ingredients:


6 chicken thighs, deboned and cut into 2" cubes
1 clove garlic, chopped
1/2 c. cashews
2 tbsps. of chopped spring onions, green parts only
1 tbsp. sesame seeds, toasted
oil for deep frying


A. 

2 tbsps. light soy sauce
1/2 tsp. sesame oil
1 tsp. garlic powder
1/4 tsp. ground pepper
1 tbsp. corn flour 
1 egg white


B.

1/3 c. plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda


C.

1/2 c. water
1/4 c. honey
1 tbsp. vinegar
1 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tsp. corn flour
1 tsp. sesame oil
1/2 tsp. chilli oil (optional)


Method:


Mix all of ingredients (A) together and add in the chicken meat. Stir well and leave to marinate for half an hour. 


Heat up the cooking oil in a wok. 

Mix ingredients (B) and add to the marinated chicken. Blend well. 

Fry the chicken pieces, a few at a time, on medium high heat until golden brown and crisp. Drain and set aside. 


Fry the cashews briefly in the same oil and scoop on to a kitchen paper lined dish. 


Mix all of ingredients (C) in a saucepan and bring to a boil. Cook until thickened. 


Heat up a clean wok and put 1 tbsp. of cooking oil (from the oil used for frying) and add the garlic. Stir fry on high heat for 2 seconds, then add the fried chicken pieces. Stir fry for a minute then add the sauce while stirring. Most of the sauce will evaporate and glaze the chicken. 

Take off the heat and add the cashew, spring onions and sesame seeds. Mix well, then transfer to a serving dish. Serve with steamed white rice.


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Wednesday, 23 March 2011

BUÑUELOS


Puffs of air rained with sweet sugar, a delight to make and a joy to eat_ this is what buñuelos is to me. We buy them in bakeshops and tea shops in Chinatown here in London where they make it extra large for maximum satisfaction. 

Sunday, 20 March 2011

BAMBOO SHOOT LUMPIA IN CHIVE WRAPPER


Lumpiang sariwa is a fresh spring roll with a mixed vegetable filling and soft flour wrapper. It is of Chinese origin and is in fact very similar to the fried spring roll (lumpiang prito) that is very much loved in Asian countries and adopted by the West. It is fresh yet with the exciting accents of crushed peanuts and if wished, spiked with fresh garlic.

Saturday, 19 March 2011

BAGNET (CRISPY FRIED PORK)


Filipinos eat pork more than any other meat. Although there are so many ways to cook it, the most popular recipes are the fried and roast dishes. A delicacy in the Ilocos region of the Philippines, bagnet is pork belly joint cut in big chunks, boiled with seasonings until tender then fried until the skin is very crispy.

Wednesday, 16 March 2011

PARMA HAM AND CLAM CARBONARA


It was one of those busy days when I just can't think of anything to cook and it was nearly dinner time. Rummaging through the fridge and the cupboards usually gives me some inspiration. 

I always have pasta as it is very quick to cook and versatile. When there's nothing else to cook, there's always pasta. I can whip something up in no time without much thinking. I found some parma ham in the fridge and some tinned clams from the depths of the cupboard. This spurred an invention out of desperation. I gave the good old carbonara a twist by adding parma ham instead of bacon and injecting some subtle seafood taste with baby clams. I used cream cheese instead of cream because it was what I had. And of course, we always have eggs and cheese. It was good and was well appreciated. 


Ingredients: 


225 gms. of spaghetti
100 gms. parma ham, keep 4 slices whole and chop the rest
1/2 c. cooked clam meat
2 large eggs plus two egg yolks
1/3 c. Pecorino Romano or any sharp cheese, grated
1/3 c. cream cheese
1/4 c. parsley, chopped
1 tbsp. butter
2 poached eggs for topping


Method:


Cook the spaghetti according to package directions. While it is cooking, prepare the sauce ingredients. 


Dry fry the four whole slices of parma ham on medium heat until crisp. Set aside. 


In the same pan, add 1 tbsp. of butter and saute the chopped parma ham until crisp. Turn the heat off and set aside. 


In a mixing bowl, add one egg to the cream cheese and whisk until well blended then add the rest of the eggs and mix. Add the grated cheese. When the spaghetti is done, drain, but leave a bit of moisture in. Add to the parma ham in the pan, then add the clams and egg mixture. Give it a good stir. Add the parsley and a good grinding of black pepper. You don't need to add salt as the ham and cheese are both salty. Mix, then transfer to a serving dish or individual plates. 


This would make two generous main meal portions. Top with the crisp parma ham slices, one poached per serving and extra cheese if wished. All you need is bread or fresh salad to go with it.



All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

King Prawn and Chorizo Linguini
Catalan Fideua
Spaghetti With Prawns in Spicy Tomato Sauce

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Friday, 11 March 2011

CALAMARES FRITOS (FRIED SQUID)


Squid is a firm favourite in Southeast Asian and Mediterranean countries. In the Western countries, it is classified with the exotica and is still not very popular in restaurant menus.

Monday, 7 March 2011

PAN DE SAL


Pan de sal simply means "bread of salt". It is the staple bread eaten at breakfast in the Philippines. Believe it or not, in the Philippines where rice is the staple food, there are panaderias (bakeries) in every corner selling freshly baked pan de sal from dawn until the late hours. 

Saturday, 5 March 2011

LAMB CALDERETA


By and large, Filipino food is fusion. Countries that have been a part of Philippine history have left an indelible mark on the local cuisine. A lot of Filipino dishes are of Spanish and Chinese origin but have been given a twist to adapt the recipe to Filipino taste.

Wednesday, 2 March 2011

PANDAN MACAPUNO CAKE


My husband's birthday is between the 28th of February and the 1st of March this year. He is one of those unfortunately born on the 29th day of February, so his birthday is not an annual thing. He is not big on celebrations and would probably just forget his birthday if not reminded. I make it a point to mark his day, in any simple way I can, just so we can add a notch to his counter. Also, I thought it would come as strange to our children that their Dad does not have a birthday. I do not want them to come up with their own conclusions on the origins of his being.