General Tso's Chicken

General Tso's Chicken




Yes I order chinese food. And I love it even though it salt content is up there. So I decided to look for the one thats really close . I found this recipe and found that this taste better than the one's on the food network. It actually taste like the one that you order at the chinese take-out. Hope you like it.

• 1 lb chicken thigh, boned and cubed
• 3 eggs beaten
• 1/2 cup cornstarch, plus
• 2 teaspoons cornstarch
• 5 dried chili pods
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons rice wine
• 3 tablespoons sugar
• 3 tablespoons soy sauce 
• Directions:

1. 
   In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. 
   If the mixture is too thick, add some vegetable oil to separate the pieces.
3. 
   In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. 
   First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. 
   Fry the chicken in small batches, just long enough to cook the chicken through.
6. 
   Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. 
   Cookware Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. 
   Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. 
   Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. 
    The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).

Save up to 65% on Flight Tickets. Book 5 travelers and get up to $50 off by using Promo code NYC50. Book now at CheapOair.

Pad Thai ( Simple Easy)

Men's Fashion Clothes

Pad Thai

4 ounces Rice Noodle

1/4 cup peanut oil

2 to 4 tablespoons tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed Tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

Kitchenaid

      Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside. 

    Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

   When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Amazon Gift Cards Men's Fashion Clothes Gray Line New York City Tour in Foreign Languages with All Loops Tour

Korean BBQ Oven Baked

Kitchen Cookware

      Since its too cold right now, I have decided to put it in the oven. But its a great easy recipe and the way I like it sweet. 

Amazon Connect Home

Korean BBQ Oven Baked

1 c. soy sauce

1/2 c. sesame seed oil

1/4 c. water

8 cloves of garlic or 1 tsp. garlic powder

1 bunch chopped green onions

1/4 bunch (about 3 inches) ginger root, minced

Black pepper

Combine all the above Ingredients and Marinade for 4 to 6 hrs.

Pre heat oven to 350 deg. Turn the BBQ once and twice. Use the marinade sauce to coat the ribs. As a filipino Asian fellow. I love it with White rice. But Mashed Potatoes works just fine.

Use chicken, beef, or pork (short ribs or country ribs especially good). 

20% OFF First Order - Coupon Code: AUGDEAL

Chicken Cordon Blue

Home & Kitchen


Chicken Cordon blue

My friend Atan told me about this the other day. So I went to the nearest diner to see what is taste like. Its not bad. I really want to find another recipe that is better than the one I had in the diner.




What we will need:

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.


Pound chicken breasts to 1/4 inch thickness.


Fashion Clothes
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 
1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.


Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Home & Kitchen

Sinigang na baboy

Pork Sinigang is easy to make. You can't really go wrong with this dish. When I first trying to cook Sinigang, I put everything in the pot all at once. Thinking I am a master chef. Yah, It actually worked. Of course the pork wasn't soft but details for the master Chef. LOL.. This recipe works with Chicken, Beef and Goat too.  Awesome Lunch and dinner. Not too much, Pork can be bad for your health if you eat a ton of Pork. 

Cookware

Sinigang na baboy

3/4 kilo Pork, cut into chunks

3 tomatoes, sliced

2 onions, diced

Home & Kitchen5 cloves of garlic, minced

100 grams Kangkong (river spinach)

100 grams String beans

3 pieces gabi (taro), pealed

2 pieces sili pag sigang (green finger pepper)

200 grams sampalok (tamarind)

3 tablespoons of patis (fish sauce)

1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. 

Continue to simmer for another 15 minutes or until the pork is tender.

Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). 

Let boil for 2 minutes.

Serve HOT 

Sinigang Cooking Tip: Patis Is the Most important part of this recipe. So if you need to put more Please do So..

Home & Kitchen

Beef & Broccoli

Home & Kitchen

Beef with Broccoli 

Serves 3–4
Serve this restaurant favorite on a bed of white rice or cooked noodles, accompanied by a few fortune cookies.

¾ pound beef steak, such as inside round

3 teaspoons Chinese rice wine or dry sherry

1½ teaspoons cornstarch

6–8 broccoli stalks with flowerets

¼ red onion

1½ cups oil for frying

2 garlic cloves, minced

Lemon

Cut the beef across the grain into thin strips about 2 inches long. Add the rice wine, cornstarch, and baking soda. Marinate the beef for 1 hour.

Blanch the broccoli by plunging into boiling water for about 3 minutes. Drain thoroughly. Separate the flowers and the stalks, and cut the stalks into spears along the diagonal. Chop the red onion.

Add 1½ cups oil to a preheated wok or skillet. When oil is hot, velvet the beef by adding it to the hot oil just until it changes color, and quickly removing from the wok. Drain the velveted beef on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the garlic and stir-fry briefly until aromatic. Add the broccoli. Stir-fry for a minute and then add the red onion. Stir-fry the broccoli until it turns bright green and the red onion until it is soft and translucent.

Give the Brown Sauce a quick stir. Push the vegetables up to the sides and add the sauce into the middle of the wok. Turn up the heat and bring the sauce to a boil, stirring vigorously to thicken. Add the beef back into the wok. Mix everything through and serve hot.

Amazon All your cooking needs 20% OFF First Order - Coupon Code: AUGDEAL

Arroz Caldo or Lugaw

Arroz Caldo or Lugaw

When I can't make this on my own strength. I would always ask my mother to cook this for me. And it would make me feel better after eating it. Its a great soup coz when my other senses are down i can always count on the salt and ginger to make my taste buds tingle. (sound's dirty). lol


Ingredients:

1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)
2 boiled eggs

Cooking Instructions:
1.In a casserole, sauté garlic, onion, and ginger in oil.

2.Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice.

3.Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).

4.Season with fish sauce according to taste.  Serve hot in a bowl. Garnish on top with fried minced garlic, eggs and scallions.

Great with Towa't Baboy.

Gray Line New York City Tour in Foreign Languages with All Loops Tour

Pinoy Spaghetti

Pinoy Spaghetti

I love filipino spagetti. I love it when my Aunts makes them. Its like going out to Jollibee. How i miss my youth with great memories. This is great on Birthdays, Parties, And even Weddings. I would serve this at  my wedding. But this is how you make Jollibee sweet Spaghetti.


Ingredients:
2 lbs Spaghetti (whole wheat my personal choice)
1 big bottle Banana Catsup
1 big can Tomato sauce (approximately 4 cups)
1 tsp Garlic, minced
1 ½ lbs Ground Meat (pork or beef)
4 pcs Hotdogs, sliced
Brown Sugar
1 medium sized Onion, diced
Cheddar Cheese
2 tbsp Salt
36 ounces Water (about 1 liter)
4 tbsp Cooking Oil


Cooking Procedure:


1. In a large pot, pour the water in and bring to a boil


2. Put-in the salt and oil


3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside


4. Using a separate pan, saute the garlic and onions


5. Put-in the round meat and let cook for 5 minutes


6. Add the hotdogs and cook for 2 minutes


7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes


8. Place the sauce on top of the cooked noodles and add some cheese


9. Serve hot. Share and Enjoy!

Tokwa't Baboy

Tokwa at Baboy

           is an one of famouse appetizer in Filipino restaurants and most especially in places offering beer and Liquor . It is usually made with pork ears, tofu, soy sauce, pork broth, vinegar and other spices. Also Is great with Lugaw or Arroz Caldo when am sick I asked my mother to cook it for me. Comoe to think about it, I still do.

Ingredients

1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup white vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion

Directions
1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.

2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.

3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.

4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the

bowl. Garnish with fresh onion rings.

Bulacan Kaldareta

Tito Sher's Version Kalderta

Tito Sher's Version Of Kaldereta

Recipe

2 lbs. of Chicken Or Pork

2 cloves garlic, minced

1/2 cup onions

Black pepper 

Salt

1 Tbsp of Fish Sauce Or Patis

1/4 tbsp light soy sauce

1/2 cup of White Vinegar

1 Can of Coconut Milk

1-2 pieces of Pan or Pandesal Bread (any Pan bread will do)

2 tbsp of sugar to taste

1 Can of Quil Eggs

2 Thai chillies for added spicy

• Heat the Oil in a Pan on medium. Saute: Garlic and Onion in Oil. Add Salt And Pepper.
• Add Chicken, Turn the Chicken to be cook on both side. 20 minute should do it. Let it simmer until the natural juices come out of the chicken. Add Soy Sauce and White Vinegar. 
• After boiling add the Coconut Milk, Sugar and Fish sauce(patis). I like it a little bit sweet but balancing with salt. Put In the Quil eggs and Thai Chillies.

The Bread is for your sauce isn't so watery down. To keep it a little Thick. Serve with Jasmine Rice.

Hope you like it. Also added the Original recipe below.

Orginal Recipe

2 lbs. chicken (preferably a mixture of chicken breasts and boneless, skinless, chicken thighs)
1/2 cup cooking sherry
2 cloves garlic, minced
black pepper to taste
1/2 cup onions
1 cup sliced tomatoes
1/4 cup diced red bell pepper
20 slivers of red bell pepper, sliced.
1/2 cup diced bell pepper
1.5 tbsp light soy sauce
2 bay leaves (preferably Turkish)
1 tsp paprika
1 cup tomato sauce
1 cup chicken stock
kosher salt to taste
1/2 cup uncooked chicken livers
1/2 cup green olives, pitted
2 oz. Edam cheese (can also use Gouda)
3 tbsp. olive oil for chicken + 2 tbsp. (kalamata works very well)
2 Thai chilies (optional) if you want spicier.

Cut the chicken into pieces (not to small). Remove the excess fat.

Heat the olive oil in pan on medium, then braise each piece of chicken until light brown. This method will help keep the chicken from falling apart as it simmers. Remove each piece as it is browned. Then add 2 tbsp additional olive oil to the pan. Cook the garlic and onion for 1 minute. Add the tomatoes, diced bell peppers, and chili peppers (if wanted) and cook for 3 minutes.

In order add the chicken and stir in, then bay leaves, paprika, tomato sauce, soy sauce. Cook for 3 more minutes. Add the chicken stock and bring to a boil, then reduce heat to simmer. Cook on simmer low for 1.5 hours.

Bring mixture to low, add sherry, cheese, the 20 slivers of red bell pepper, sliced, salt and pepper to taste. Cook for 10 minutes. Cook liver in a separate pan in a small amount of oil until done, then chop up and add to kalderera. Add olives and cook for 2 minutes.

In small bowl, cut up thai chiles and add 1 tbsp of fish sauce. Sprinkle this over kaldereta.  Serve with steamed jasmine rice.

Adobo Manok. First Cooking Recipe That I learned

First recipe I learned to Cook.

Adobong manok, One of my Favorite Pinoy Dishes. Yummy. I would cook this every day but i can Lol.

The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and my favorite chicken feet adobo.

4 to 6 servings

Go Daddy® $12.99 SSL Certificate Sale! Ingredients

• Chicken, cut into serving pieces -- 2 1/2 to 3 pound
• White vinegar -- 3/4 cup
• Soy sauce -- 1/4 cup
• Onion, thinly sliced -- 1/2
• Garlic, crushed -- 4-6 cloves
• Bay leaf -- 1-2
• Peppercorns -- 6-8
• Salt -- 1 teaspoon
• Water -- 1 cup
• Oil -- 1/4 cup
• Optional -- 4 or 6 boiled shell less eggs. ( I like mine with 

Method

1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate better if its over night.
2. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
4. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
5. Toss the browned chicken pieces with the reduced sauce and serve with rice.

Guoman Hotels Spring Sale