Pancakes (by Ellen Brody)

Ingredients:

1 egg

3/4 cup milk

2 tbsp margarine or butter, melted

1 cup flour

1 tbsp sugar

3 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla

Directions:

1. 1 Beat egg until fluffy.
2. 2 Add milk and melted margarine.
3. 3 Add dry ingredients and mix well.
4. 4 Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5. 5 The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6. 6 Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7. 7 When bubbles appear on surface and begin to break, turn over and cook the other side.

Options: add blueberries or banana and walnuts before flipping to the other side. You may also substitute 3/4 cup milk for 1/2 c milk and 1/4 cup orange juice for a citrusy pancake

Note:

• When recipes call for milk, always try to use whole milk as much as possible for a richer flavor.
• Once opened, baking powder only has a shelf life of three months. Thus, it is best to buy this in sachet packs.

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Katsudon

By: Pat Dayrit Limjuco

Ingredients:
3 small pork steaks, or 2 large pork steaks
salt and pepper
flour
1 egg, beaten
Japanese breadcrumbs
1 cup dashi stock (1 cup water plus 1/4 tsp dashi powder)
2 tbsp Kikkoman soy sauce
1-2 tbsp sugar
1 1/2 c leeks, cut diagonally into 1 1/2 inch slices (only use white parts)
2-4 eggs

Procedure:
Trim off some of the fat from the pork chops. Season with salt and pepper. Dredge with flour, roll in the beaten egg, then roll in breadcrumbs. Fry until golden-brown. (I put mine in the turbo oven to cut the fat) Cut into 1 inch pieces. Set aside.

Mix broth, soy sauce, sugar in saucepan. When boiling, add pork and leeks. After the liquid boils a second time, strain it from the meat and leeks. Set aside.

Beat the eggs slightly and add to the leeks and the pork. Put this on top of the rice, add broth mixture.

Serve

Chicken with Mint Yogurt Dressing and Apricot Couscous

By: Tyler Florence
For the chicken and marinade:
1 whole large chicken, split in half down the back, or 8-10 chicken thighs and legs
1 tsp paprika
1 tsp cayenne or cayenne with red pepper
1 tsp coarse salt
1/4 c olive oil
1 lemon
2 tbsp cumin seeds
2 tbsp whole coriander
2 sticks cinnamon or 1-2 tbsp ground cinnamon
1/4 c extra virgin olive oil

Procedure:
Wash the chicken well and pat dry with towels. Set Aside.
In a bowl, combine paprika, cayenne, salt, olive oil and juice of 1 lemon. Set aside.
In a skillet, combine cumin seeds, coriander and cinnamon and toast over low heat, stirring with a heat proof spatula to keep them from burning. when fragrant, transfer to a spice grinder or blender and process until finely ground. Add these ground spices to the paprika-olive oil mixture and blend well.
Rub the chicken with the marinade mixture. Place in a container and pour any remaining marinade all over the chicken. Cover and marinate for at least four hours.

When ready to cook:
Preheat oven to 375F (190C).
Heat a large heavy skillet to high heat and pour in the extra virgin olive oil.
Arrange the chicken, skin side down, on the pan and immediately put over it a heavy cast iron pan to weigh the chicken down. This will prevent the chicken skin from contracting and ensure that all the surfaces of the chicken touch the skillet evenly.
Reduce heat to medium and let the chicken cook for 10-15 min or until golden brown. Transfer chicken and all the liquid in the pan to an over-proof dish. Put in preheated oven and cook for 20-25 min or until chicken is fully cooked and tender. Serve with mint yoghurt dressing.

Mint Yoghut dressing:
1 1/2 c plain yoghurt
1/2 c chopped fresh cilantro leaves
1/2 c chopped fresh mint leaves
2 stems spring onions (green parts only), diced
2 tbsp honey
juice of 1 lemon
1 tbsp extra virgin olive oil
salt and pepper

Combine ingredients and process in blender until smooth.

Apricot Couscous

Ingredients

• Extra-virgin olive oil
• 1 small red onion, small dice
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup whole almonds toasted, coarsely chopped
• 1 cup couscous
• 1 1/2 cups chicken stock, warm
• 1/2 teaspoon lemon zest
• 2 scallions green parts only
• 1/4 cup fresh mint leaves, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• Kosher salt and freshly ground black pepper

Directions

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Chicken and Pork Adobo

Chicken and Pork Adobo Recipe#1
By: Reggie Aspiras, Philippine Daily Inquirer

Ingredients:
1 kg pork belly
1 chicken, cut up
1 head garlic
1/2 c vinegar
1 tsp peppercorns
1 bayleaf
1-2 tbsp water
1 tsp sea salt
1 tbsp fish sauce (patis)
1 lemongrass (optional)

Procedure:
1. Heat saucepan. Once hot, rinse pork pieces in water and drop it straight into pan. Add 1-2 tbsp water.
2.  Simmer meat until it renders its fat. Add chicken.
3. Cook meats in fat until golden brown.
4. Stir garlic, peppercorns,bayleaf and lemongrass. Saute 30 seconds.
5. Add vinegar and scrape saucepan.
6. Add enough water to cover, about 1/2-3/4 cup
7. Bring to a boil and simmer until tender.

My Notes:

I use cane or coconut vinegar.
When meats are almost tender, heat the sauce pan. Fish out the garlic from the adobo sauce and fry in a little oil. Remove pork and chicken from adobo sauce and brown. Pour adobo sauce over the meat.

Pound 3 chicken livers and combine it with 2 tbsp water. Add to the sauce to thicken.

To make Adobo with soy sauce:
1 kg pork, 1 chicken, 1 c vinegar, 1/4 c soy sauce, 1 head garlic, 2 bayleaves, 1 tsp peppercorns, water to come to about 3/4 of the meat. Cover. Simmer for an hour.

To make Adobo Flakes:
Remove the fat from the pork of the left over adobo. Shred the left over meat. Put the pork fat in a frying pan until the oil oozes out. Add 5 minced  garlic cloves. Add shredded meat and leftover adobo sauce. Stir fry until you have the desired consistency of the adobo flakes. I prefer mine a bit chewy while my son prefers his looking like pork floss.

Chicken Adobo Recipe#2

Adobo Flakes by Glenda Barretto

Via: http://lifestyle.inquirer.net/16945/the-original-crispy-adobo-flakes-from-glenda-barretto-herself

Ingredients

1.2 k fresh chicken

125 ml vinegar

50 ml soy sauce

1 tbsp garlic, minced

1 tbsp sea salt

2 pcs bay leaves

1 tsp crushed peppercorns

250 ml water

Oil for frying

Procedure

To make adobo, cut the chicken into serving-size pieces and place in a casserole. Add remaining ingredients, apart from the oil, together with water and bring to a boil. Reduce heat and simmer for 40-50 minutes, then remove chicken and strain the stock.

In a frying pan, brown the chicken pieces in hot oil until crispy on all sides, then drain on absorbent paper and transfer to a platter. Reheat the stock and reduce to a thick, flowing consistency, then pour over the chicken and serve immediately.

To make Crispy Adobo Flakes, place adobo meat in a plastic bag and gently press the meat by hand. Then debone the chicken and flake its flesh. Drizzle with adobo sauce. Transfer to a baking tray and spread evenly, then let stand for at least one hour. Drain. Fry in a wok with very little oil over low heat, stirring continuously for 30-45 minutes or until chicken meat is dry, brown and crisp.

Serve with sauce on the side.

Chicken Pork Adobo Recipe#3

Manang Elena’s Adobo (Duavit Killer Adobo)

via: lifestyle.inquirer.net/.../‘lechon-kawali’-made-.adobo

1 k chicken

1 k pork liempo

½ k garlic, chopped

½ c vinegar (Datu Puti)

½ c soy sauce (Marca Piña)

20 c water

1 tbsp whole peppercorns, crushed

Marca Leon vegetable oil

In a stockpot, bring to boil all ingredients including chicken and pork.  After 30 minutes, remove the chicken and allow pork to boil for another 30 minutes. Then remove pork from the sauce. In another pan, fry the chicken and pork. Strain the remaining sauce while thoroughly mashing the garlic. Return fried chicken and pork into the sauce. Reheat for a few minutes. Serve warm.

My Notes:

Yes, you read it right, ½ k garlic!  This recipe is for you if you love garlic. I used the fat of the pork to panfry the chicken and pork instead of vegetable oil. I also didn't use 20 c of water. I added water to cover.  Recipe#3 is a keeper.

Squash/Pumpkin Soup

Ingredients:
200-250 g bacon, diced
1 large leek about 250 g
1 large onion, peeled and sliced
3 garlic cloves, crushed
1 tbsp fresh ginger
1 1/4 kg pumpkin, peeled and chopped
4-5 cups chicken stock
2 pinches dried tarragon leaves
1 t dried thyme or can use fresh thyme
1/4 t dried chili pepper flakes
1/4 cup parsley
2 tbsp cream (optional)
Cream of chicken in a packet
1/4 tsp nutmeg

Procedure:
1. Preheat oven to 400 F /200C/6 Gas mark
2. Roast squash for 30 minutes
3. Fry bacon. Add leeks, onion, garlic and ginger
4. Add squash, tarragon, thyme and chili flakes
5. Add chicken stock and heat to boiling. Lower heat to simmer.
6. When squash is tender, remove from pot and puree in blender
7. Return to pot and add cream and/or cream of chicken a tbsp at a time until you have the right consistency.
8. Add nutmeg and parsley.
9. Serve.

My Notes:
I noticed that the longer I roasted the squash, the creamier and sweeter it got. As such, I didn't need to add the cream of chicken powder to make the soup creamy. I also start with 4 cups of chicken broth because I don't know how my squash will turn out. I just add a cup of broth at a time until I get the right consistency.

Penne Al Telefono

via http://www.yummy.ph/recipe/penne-al-telefono

Ingredients:
6 liters water - 2-3 handfuls of salt
300 g penne
3 Tbsp extra virgin olive oil for sauteeing
1 1/2 c blanched and seeded tomatoes
2 cups cream
salt and pepper to season
160 g cubed mozarella cheese
10 g basil
1 Tbsp butter
freshly grated parmesan cheese

Warm olive oil and saute tomatoes. Cover slightly and cook for about 10-12 minutes. Add cream. Add pasta and lower heat to medium. Add some pasta water.Add mozarella and basil. Add 1 tbsp butter to round-off flavor..

Bibimbap

Bulgogi:
1 lb sliced rib eye (bulgogi beef)
1 tsp soy sauce
1 tsp sesame sauce
1 tsp sugar
3 garlic cloves, minced
about 1/2 tsp black pepper

Marinate the beef in remaining ingredients for at least 30 min. Stir fry the meat until thoroughly cooked, about 5-7 min. Set aside.

Spinach:
Trim and wash spinach. Blanch in boiling water for 10 seconds. Remove and set aside in a strainer.
1 tsp vegetable oil
1 garlic clove, minced
salt to taste
1/4 tsp dashi beef powder

In a skillet, heat the oil. Add garlic and dashida. Stir fry about 1-2 minutes. Set aside.

Mushrooms:
10 shiitake mushrooms, sliced
1 tbsp vegetable oil
1 garlic clove, minced
salt to taste
1/4 tsp dashi beef powder

If using dried mushrooms, soak in water. Remove stem and slice.
In a skillet, heat vegetable oil. Add the rest of the ingredients and stir fry for about 2-3 minutes. Set aside.

Soybean Sprouts:
soybean sprouts, washed
1 Tbsp vegetable oil
1 garlic clove, minced
salt to taste

In boiling water, blanch beansprouts for 10 seconds. Remove and set aside.
In a skillet, heat the oil and add the garlic. Stir from 1-2 minutes. Add beansprouts and stir just until coated with oil.

Zucchini:
1 zucchini, julienned or grate using the large hole grater
1 tbsp vegetable oil
1 garlic clove, minced
salt to tasste
1/4 tsp dashi powder

In a skillet, heat the vegetable oil. Add the garlic and stir fry for about 1-2 minutes. add zucchinis and stir fry for another 2-3 minutes until the zucchinis are slightly limp. remove from heat, add salt. set aside.

Carrots:
1-2 medium carrots, julienned or grated
1 tbsp vegetable oil
salt to taste
1/4 tsp dashi powder

In a skillet, heat the oil. Add carrots and dashida and stir fry for about 2-3 minutes until carrots soften. Add salt and set aside.

Radish:
1 radish, julienned or shredded in grater
1 tbsp vegetable oil
1/4 tsp dashi pwoder
pinch of salt

In a skillet heat the oil. Add radish and dashida and stir fry until radish soften. Add salt and set aside.

Bibimbap sauce:
1/4 cup gochujang soybean paste
30 grams garlic, minced
1/4 c white sugar
1 tbsp soy sauce
1/4 cup water

Mix ingredients except sugar in a bowl. Add sugar  1 tbsp at a time to taste.

Before serving, prepare:
cooked rice
1 fried egg per person
bibimbap sauce
nori, toasted on both sides and cut into strips.
toasted sesame seeds

Assembly and presentation.
Place 1 cup of rice in each bowl.  Arrange the vegetables and meat on top of the rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place fried egg in each bowl.Garnish  with sesame seeds and nori. Serve with bibimbap sauce.

Spinach Dip

Ingredients:
2.5 ounces spinach
1/4 cup parmesan or gorgonzola cheese
1/4 cup mayonnaise
1-2 cloves garlic
salt and pepper to taste

Procedure:
1. Wash spinach. Blanch in boiling water for 10 seconds. Remove and set aside in a strainer.
2. Squeeze water from spinach. Add the rest of the ingredients and put in blender or food processor.
3. When ready to serve, put in 350 degree oven until bubbly hot.