Thursday, 29 March 2012

COURGETTE AND MUSHROOM EGG FOO YUNG


Egg foo yung is the Chinese counterpart of the omelette. Unlike the Western omelette which is usually eaten at breakfast, it is eaten with rice at lunch or dinner. It is very different from a normal omelette in many ways. First of all the filling is sauteed first before mixing in with the eggs. It is then pan fried at a higher heat than is normally used for cooking eggs. That results to a browner colour, a toastier taste and firmer texture. It also has a sauce that makes it perfect for eating with rice.

Monday, 26 March 2012

TAMARIND CHICKEN ADOBO WITH COCONUT MILK


Adobo, the much loved national dish of the Philippines, in its most basic form has garlic, vinegar and soy sauce as the main ingredients. Each person's adobo differs as much as their personality. A lot have ventured to ring the changes in the ingredients but still end up with the same adobo essence. 

Thursday, 22 March 2012

RED BEAN SWIRL ICE LOLLIES


It is nearly the end of March and I still feel like Christmas has just gone. Time flies so so swiftly.

It is officially spring and we switch our clocks back to British summer time on the 25th of March. Thanks for that because some of our clocks are still on summer time. 

Monday, 19 March 2012

BUFFALO CHICKEN GYOZA


All food with the words buffalo and chicken will be eaten straight away. That's a fact. So I convert everything to Buffalo chicken or some semblance of it if I want them to be eaten.

I have already told you about the breast of the rotisserie chicken that's always left uneaten. Well, not today. I mixed the shredded meat with buffalo sauce and re-packaged the mix in gyoza wrappers. 

Thursday, 15 March 2012

CORNED BEEF AND CABBAGE PATTIES


This week, we celebrate St. Patrick's day which is a national holiday in Ireland. Although it falls within the Lenten season, abstinence from meat and alcohol is waved to give way to merrymaking and feasting on the feast of one of their beloved patron saint. The celebration has caught on worldwide simply because it's fun. The colour green and the shamrock leaf are symbols most commonly associated with St. Patrick. The saint apparently used the three leaf shamrock to teach the Holy Trinity to the pagan Irish.



St. Patrick's day this year falls on March 17, a day before the UK Mother's Day, so this weekend is going to be a blast. If you happen to be in London this weekend, and want to join in the festivities, check out this guide. If you just want to chill out at home, why not make a simple commemorative meal. 

Here's my toast to St. Patrick: a combination of popular Irish fare on a plate. The base of this dish is colcannon, which is buttery mashed potatoes with cabbage and spring onions. I have added corned beef, which is another Irish fare, and formed them into patties. They are briefly pan fried to form a brown crust. I have served them with baked beans, tomatoes and eggs. It's a very simple and easy to prepare dish that's very satisfying and will leave you more time for merrymaking.
Enjoy!



This recipe will make 12 patties, to serve 6 people

Ingredients:

1 340 gm. tin of corned beef
2 tbsps. butter
2 cloves of garlic
2 medium onions
3 c. of roughly shredded cabbage
1 c. of spring onion rounds
1 tsp. salt
1/2 tsp. of freshly ground black pepper
2 c. of boiled and mashed potatoes
3 tbsps. of plain flour
3 tbsps. of butter
3 tbsps. of oil

Method:

Heat up a pan and add the 2 tbsps. of butter. Fry the garlic on low heat for just a few seconds. Add the onions and increase the heat to medium. Cook until translucent and soft. Add the corned beef and break apart. Fry until it is soft and hot. Add the cabbage and cook for 2-3 minutes until wilted. The cabbage should retain its green colour and fresh taste. Add the spring onions. Stir then take off the heat and transfer to a mixing bowl. Add the salt, black pepper and mashed potatoes. Mix well. 

Measure 1/2 c. of the mixture and form into a thick patty. Lightly dust with flour and fry on medium heat in a mixture of oil and butter, until golden brown. The patty is fried just until it has a brown crust, which will only take a few minutes. This is a soft patty with no binders so don't cook for too long. Serve.



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Monday, 12 March 2012

SWEET AND SPICY PULLED PORK


What is it about pulled pork's messy appearance that makes it so beguiling? Perhaps the obvious softness of its shredded strands or the glistening sticky sauce that threatens to mess up your face. The whole package just screams "eat me! eat me!".

When I was growing up, I loved meat that falls off the bone and disintegrates into shreds and absorbs the sauce. These shreds are never done on purpose, no matter how delicious they are. Food presentation is given so much value that if it falls apart, it is considered a cooking mishap.

Thursday, 8 March 2012

CAMARON REBOSADO (PRAWNS IN BATTER)


When I was growing up, eating out meant dining in a Chinese or Filipino restaurant. Western food such as burgers and pizza weren't unknown but the famous franchises haven't reached the Philippines then. In the pre-fastfood days, dining out was a very different experience. Memories of being a child, all dressed up for a dinner out with the whole family, comes to mind and brings a smile to my face. There were no self-service restaurants. Being served well, even in ordinary restaurants, is part of the dining out package.



In those days, Chinese restaurants in the Philippines had Spanish menus. Strange as it sounds, there is a very logical explanation. The Philippines was occupied by Spain for a very long time and a lot of people spoke Spanish in those days. This dish is in every Chinese restaurant's menu and is one of my family's favourites.


Camaron rebosado is simply prawns in batter. It is similar to tempura but the batter is fluffier. The batter tends to soften as it cools. I used egg whites instead of whole eggs and fried them twice to retain its crispness longer. The end result was as I remembered it to be, but crispier. 



Ingredients:


1/2 kg. raw prawns, shelled and deveined
1 tbsp. light soy sauce
1 tsp. sesame oil
1/4 c. corn flour
2 egg whites 
1/2 c. plain flour
1/4 c. corn flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. ice cold water
cooking oil


Method:


Make two slits on the inner curve of the prawns to prevent it from curling too much when frying. Season with light soy sauce and sesame oil and leave for 15 minutes. Pat dry and coat lightly with 1/4 c. of corn flour.


Prepare the batter. Beat the egg in a mixing bowl. Add the ice cold water, then the flour and the rest of the corn flour, baking powder, baking soda, salt and 2 tbsps. of cooking oil. Mix just until blended. 

Heat up enough oil to deep fry the prawns. When hot, dip each prawn briefly in batter and fry a few at a time. Fry on medium heat for 2-3 minutes until light brown. Transfer on kitchen paper lined trays and leave to cool. When cooled, re-heat the cooking oil and re-fry the prawns for 1 minute or until crispy and golden brown. Serve immediately with sweet and sour dipping sauce (recipe here).


All rights reserved ©Adora's Box Copyright 2011.

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Monday, 5 March 2012

PHO BO


To us Asians, there is no greater comfort food than a steaming bowl of noodle soup. Noodle shops abound providing instant satisfaction to those craving their regular fix. It is habit forming, which is good because, not only is it delicious, it is very nutritious, too.  

Thursday, 1 March 2012

RUM BANANA AND HAZELNUT CAKE


Leap year has a special meaning to our family. It means that my husband has an actual birthday. Yes, he was unfortunately born on the 29th of February and only has a real birthday every four years. Nevertheless, we still celebrate it every year.