Ingredients:

1 clove garlic
1 cm slice root ginger
3 tbsps soy sauce
2 tbsps honey
500g chicken nibbles

Chilli Soy Dipping Sauce:
3 tbsps soy sauce
1 tbsp sweet chilli sauce

Directions:

1. Crush, peel and mash the garlic. Peel and slice the ginger. Mix the garlic, ginger, soy sauce and honey together in a plastic bag. Add the chicken nibbles and leave to marinate for 2 hours.
2. Drain from marinade and place in oiled roasting dish. Bake at 190 degrees Celsius for 10 to 15 minutes or until golden and cooked. Serve hot with chilli soy dipping sauce.

Chilli Soy Dipping Sauce: Mix the soy and sweet chilli sauces together. Place in a serving bowl.

Serves 4 to 6.

Happy cooking!

Source: Quick ‘n’ Easy Chicken Starters, Stir Fries, Roasts & More
by Robyn Martin

Post from: Blisstree

Chicken Tuesdays: Chicken Nibbles with Chilli Soy Dipping Sauce

Another great original recipe from Mommy dearest..

Ingredients:

500g fish fillet, cut 3 inches wide, 3 inches long
200g tofu, cubed
2 tbsps cooking oil
3 cloves garlic, peeled/minced
1 small onion, chopped
2 tbsps all-purpose flour
2 tbsps corn flour, diluted in ½ cup water
1 small capsicum, sliced
2 tablespoons black beans/tausi
1 tbsp soy sauce

Directions:

1. Roll fillets in all-purpose flour, fry until medium brown, set aside; Do the same to your tofu, set aside.
2. Wash black beans/tausi to lessen saltiness. Heat sauce pan with cooking oil, add garlic, onion, tausi and capsicum.
3. Add the diluted cornflour, mix well with soy sauce.
4. Pour the boiling sauce over the fried fish fillets and tofu in a serving platter. Serve hot with rice.

Happy cooking!

(Note: It’s funny how times have changed. My mom used to write down the recipes on index cards for my use and my sister’s. Now, it’s as easy as printing and inserting them onto my thick folder of recipe compilations.)

Post from: Blisstree

Seafood Sundays: Fish Fillet with Tofu and Tausi

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:

Ingredients:

1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste

Directions:

1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, aniseed powder and pepper with the water.
3. Heat the oil and fry the coconut mixture until it is fragrant, then add the sliced onion. Continue frying until the onion becomes translucent.
4. Add the curry leaves and tomatoes and fry until the tomatoes are soft. Add all the other ingredients. Cook covered until the prawns are bright red and cooked and the gravy is thick. Serve hot with rice.

Happy cooking!

Source: Connie Clarkson’s
Asian Flavours

Post from: Blisstree

Trouble-free Thursdays: Coconut Chili Prawns

Ingredients:

200 to 250g deep fried noodles
200g boneless chicken breast, sliced into strips
100g shrimps, shelled and deveined
100g pork strips, sliced thinly
100g green beans
1 pc small carrot, peeled, cut into thin strips
1 pc small red capsicum, seeded, cut into thin strips
6 cloves garlic, minced
1 medium-sized onion, peeled and diced
2 tbsps cooking oil
3 tbsps dark soy sauce
½ tsp ground pepper
1 tsp sugar
1 cup chicken or pork stock
2 tbsps cornstarch, diluted in 2 tbsps cold water

Directions:

1. Heat cooking oil in a wok or deep non-stick frying pan. Fry the pork strips until golden brown; add the chicken strips, minced garlic and onions.
2. When the onion softens, add the shrimps. Once they turn pink, add the chicken or pork stock as well as the diluted cornstarch and soy sauce. Keep to a boil and stir occasionally for 3 minutes;
2. Place noodles in a deep bowl and pour the boiling mixture onto the noodles when ready to serve. Toss to coat the noodles and add a dash of lemon juice.

Happy cooking!

Post from: Blisstree

Wiggly Wednesdays: Crispy Noodles

Ingredients:

1 head iceberg lettuce, chopped
4-5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tbsps toasted sesame seeds

Dressing:

1/4 cup brown sugar
1 tbsp soy sauce
1-2 tsps sesame oil
6 tbsps rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder

Directions:

1. For the dressing, whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
2. In a large serving bowl, combine the lettuce with chopped chicken and green onions. Chill until ready to serve.
3. Just before serving, mix in the chow mein noodles, orange segments and sesame seeds.
4. Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side). Serve immediately.

Happy cooking!

Image credit: iStockphoto

Post from: Blisstree

Crunchy Asian Lettuce and Noodle Chicken Salad

In three days time, our folks in the U.S. will be celebrating Thanksgiving day and traditionally, families and/or friends gather and serve up carved turkey, pumpkin pie, corn and the like. If I were to host a Thanksgiving dinner myself, I would definitely give the roast turkey a distinct Asian twist. Here’s how, according to fabulousfoods.com:

Ingredients:

1 whole turkey
6 tablespoons soy sauce
3 tablespoons honey
2 tablespoons oyster sauce
2 teaspoons Chinese five spice powder
6 cloves garlic, minced
6 chopped green onions
1/2 cup loosely packed cilantro
1 -2 tablespoons sesame oil
kosher salt
coarsely ground black pepper

Instructions:

Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Preheat oven to 325° degrees. Combine first all ingredients except green onion and cilantro and rub over turkey to coat. Pour remaining sauce into cavity. Add green onions and cilantro to cavity. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2″ deep) roasting pan. Sprinkle inside and out with salt and pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, click here for our turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Let me know how it turns out, if you’re keen to try this recipe for your holiday!

Happy cooking!

Post from: Blisstree

What’s cooking on Thanksgiving?

In keeping up with the summer-inspired recipes I have recently posted, here’s another one I discovered from the Ladies’ Home Journal:

Ingredients

* 1/2 cup seasoned rice vinegar
* 1/4 cup Asian fish sauce (nuoc nam or nam pla)
* 2 tablespoons packed light brown sugar
* 1 garlic clove, finely chopped
* 1/2 teaspoon crushed red pepper flakes
* 3 ounces vermicelli bean thread (cellophane) noodles
* 1/2 pound peeled cooked medium shrimp, halved horizontally
* 1/2 peeled mango, flesh cut into julienne strips
* 1/2 seedless cucumber, seeded and cut into julienne strips
* 34 cup fresh mint leaves
* 3/4 cup fresh cilantro leaves
* 1 small bunch fresh chives, snipped into 4-inch lengths
* 36 triangular or round rice-paper wrappers

Directions

1. Combine vinegar, fish sauce, sugar, garlic, and pepper flakes in a small saucepan. Bring to a simmer and cook, whisking, until sugar dissolves, about 3 minutes. Transfer to a bowl and cool to room temperature for dipping sauce.

2. Bring to medium saucepan of water to a boil; add salt. Add noodles and cook, stirring, 40 seconds. Immediately drain in a colander and rinse with cold water. Drain well and transfer to a bowl. Toss with 2 tablespoons dipping sauce and snip into pieces about 4 inches long.

3. To assemble rolls, place noodles, shrimp, mango, cucumber, mint, cilantro, and chives in separate bowls. Working with 2 wrappers at a time, soak in a bowl of very warm water (gently moving so they don’t stick) just until softened, about 30 seconds. Carefully remove each wrapper from water, allowing excess water to drip off, and arrange flat (with widest side nearest you, if a triangular shape) on a clean dry work surface. Leaving a 1/2-inch border on edge closest to you, mound a small amount of noodles, a couple of pieces of mango and cucumber and some mint and cilantro. Fold over border and begin rolling away from you until filling is enclosed, fold in side edges and continue rolling until 2 inches from end of wrapper, then top middle of roll with halved shrimp, pink side up, and 2 chives. Continue to roll wrapper until enclosed completely. Transfer roll to damp paper towels and keep covered with more damp paper towels to prevent rice pepper from drying out. Repeat process with remaining wrappers and filling. Arrange rolls on a platter and serve with dipping sauce on the side. Makes 36 rolls.

Happy cooking!

Post from: Blisstree

Summer Spring Rolls recipe

I would like to share this appealing article from the cookinglight.com website that features easy-to-prepare dishes you may want to try — from Thai beef salad to flank steak and edamame with wasabi dressing. Impress the whole family with one or more of the appetizing home-cooked gourmet meals highlighted here: http://www.cookinglight.com/cooking/mp/quickandeasy/article/0,13803,1695457,00.html

..and you might just start giving that Chinese takeout a second thought!

Happy cooking!

Post from: Blisstree

Quick and easy Asian dishes

According to the glutenfreekiwi website, there’s a menu available if you want to find out which dishes are gluten-free. That’s what I call keeping up with the trend!

Off-topic though, it bothers me to have found out that the restaurant claims to have food choices from the Philippines when they actually don’t on their menu. =(

Post from: Blisstree

Gluten-free Asian food, anyone?

What else do you think I need?

Post from: Blisstree

What’s in your pantry?