Stir-Fried Shrimps with Peas and Cashews

Stir-Fried Shrimps with Peas and Cashews
Ingredients:
1/3 kilo shrimps, shelled and deveined
1/3 cup fresh or defrosted frozen peas (more or less)
1/4 cup cashew nuts (more or less)
2 teaspoons cornstarch
1 egg white
2 teaspoons Chinese rice wine
1 teaspoon salt
3 Tbsp cooking oil
1 scallion
3 slices peeled fresh ginger, minced

Procedure:
Combine shrimps with cornstarch to lightly coat. Add the egg white, wine and salt, and stir them with the shrimp until they are thoroughly mixed together. Set aside for at least an hour.

Heat the wok for 30 seconds. Add the 3 tbsp oil, swirl, and heat for another 30 seconds. Add scallions and ginger, and stir-fry to flavor the oil. Remove the scallions and ginger. Stir-fry the shrimps until it changes color. Add peas and nuts until heated through, about 1 min. Serve at once.

Note: Depending on your preference, you may discard scallions and ginger or add it back to the dish together with the peas and nuts.

Fried Chicken and Coleslaw Salad

Easier Fried chicken

Via: http://www.americastestkitchen.com/recipes/detail.php?docid=25863

INGREDIENTS

1 1/4cups buttermilk

 Table salt

 Dash hot sauce

3 teaspoons ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

¼ teaspoon cayenne pepper

3 ½ pounds bone-in, skin-on chicken parts

2 cups all-purpose flour

2 teaspoons baking powder

1 ¾ cups vegetable oil

INSTRUCTIONS

·         1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.

·         2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

·         3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.

My notes:

To make buttermilk, measure one tablespoon of white vinegar and place this in a glass measuring cup. Then top off with milk upto the one cup line.

I added a dash of Shiracha sauce to my marinade mix which was not enough to give the chicken some heat. Next time, I’ll add a full squirt since we like our food spicy.

I cooked my chicken in a turbo broiler instead of cooking it in oil and it still turned out crispy and moist. While cooking the chicken in the broiler, I also wrapped a head of garlic in aluminum foil and added this to my mashed potato.

KFC Coleslaw

Via: http://www.food.com/recipe/kfc-coleslaw-33489#ixzz1qZ8pJofD

Ingredients:

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrot

2 tablespoons minced onions

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Procedure:

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .

Pour cabbage and carrot mixture into large bowl and stir in minced onions.

Using regular blade on food processor process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

My notes:

I used a whole head of cabbage which I shredded in a mandolin. I grated 1 carrot and 1 onion. I used tarragon vinegar instead of white vinegar. I had to make my buttermilk since this is not available in Manila. For my ¼ c buttermilk, I used ¾ teaspoon vinegar and then topped it with milk upto ¼ cup level of the measuring glass. I let this sit for about 10 minutes before I mixed it with the other ingredients. I also added some raisins to this dish.

This really tasted like the KFC Coleslaw.

Phat Wong

I called in for a reservation for three for Saturday, 12:30 pm. I was really looking forward to eating here because it is Chef Manuel's restaurant; he of the Lolo Dad's fame. I also had two discount coupons so what have I got to lose? When we got there, the lady couldn't find my reservation. Not to worry, there were a lot of empty tables and so we were seated immediately.

Deep Fried Shiitake Mushroom Rolls at Php 170. As you can see, the rolls were a bit burnt and so there was a bitter aftertaste.

Asian Caesar Salad with Pork Bagnet and Chili Croutons at Php 230. I loved this dish. Everything was done right. From the perfect dressing which coated each and every salad leaf to the crispy bagnets and the bread slices which had a hint of chili on it. See how even the hard boiled egg was perfectly cooked? Wow, this dish rocked.

Phad Thai Omelet at Php 240. This was served with some chili paste and fish sauce. You really have to add these to appreciate the dish. Otherwise, it lacks flavor. This dish was just ok. It doesn't taste authentic Thai though.

Banh Mi Roll at Php 125. Banh Mi normally comes in a baguette and so this was quite a surprise. This roll contained pork, ham, chicken liver pate with cucumber, tomatoes, cilantro and pickled carrots rolled in a tortilla. This makes a nice, light lunch dish. The tortilla was served crisp and warm. Yes, I could have this everyday.

I just wish that restaurants remember the small details. All our dishes were placed on the center of the table but we were not provided with serving spoons and forks. We constantly had to ask for refills of our water. There were only eleven guests seated in five tables when we ate there but service was so horrendous. What a shame because the food was quite good. So, we decided to move to Chocolatier for dessert.

Phat Wong
LRI Bldg
Nicanor Garcia St.
Belair II

Kiwi Pork with Coconut Cream Sauce

Kiwi Pork with Coconut Cream Sauce

Via: http://www.zespri.com/zespri-recipes/mains/kiwi-pork.html

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Serves: 4

Ingredients

·         ½ teaspoon crushed cardamom seeds

·         1 teaspoon finely chopped lemon grass

·         500 g (1 lb) pork fillet (or 4 pork medallions)

·         1 tablespoon oil

·         1 tablespoon Thai curry paste (red or green)

·         1 small can (165 ml / 5½ oz) coconut cream

·         2 – 3 ZESPRI® GREEN Kiwifruit, peeled and sliced

·         Cooked rice, to serve (optional)

Directions

1. Rub the seeds, lemon grass and ginger over pork and leave to marinate, covered, for an hour at room temperature 
2. Heat a large frying pan, add the oil and sear the pork on both sides. Turn the heat drown and continue cooking pork for 10 minutes or until cooked in the centre. Remove from the pan and keep warm 
3. Add the Thai curry paste to the same pan. Sizzle to release fragrant aromas. Stir in the coconut cream adding a splash of water if it seems too thick. Return the pork to the pan and simmer for a few minutes 
4. Place the pork on some hot rice. Add slices of ZESPRI® GREEN Kiwifruit and pour the hot sauce over the top

My notes:

This was a cinch to cook. I used 1 tbsp of red curry paste but it wasn't spicy at all. The Kiwi was a refreshing add-on to the dish.

Focaccia Restaurant

We finally made our way to Focaccia Restaurant to use our discount coupon which I've had for about 2 months. At 2 p.m. on a Sunday, we were the only ones in the restaurant. Thus, service was impeccable. While waiting for our orders, we were given a free basket of warm focaccia bread with a balsamic dip ala Italianni's. We asked for a refill and it was given to us pronto.

For starters, we had the Portobello Friti at Php 230. This is fried portobello mushrooms served with marinara sauce. I liked the crunch and then the tenderness of the mushroom that just melts in your mouth.

Canneloni con Ragu at Php 380. We were told that this dish was good for 1-2 persons but it was more than enough for the three of us. There were five cannelonis stuffed with beef and spinach and baked in bechamel sauce. This dish was just ok. I didn't really care for the texture of the beef. I expected it to melt in my mouth just like the Canneloni at Trio Restaurant at the Fort but it just couldn't compare.

Finally, the reason why I bought the discount coupon. I really wanted to try their pizza roll which is touted to be just as good as the panizza in Pampanga. We ordered the Tartufo al Funghi (familia) at Php399. This also comes in a small order at half the size. The pizza was topped with portobello, button mushroom, shiitake and cheese sauce drizzled with truffle oil. It is served with alfalfa sprouts and arugula which you put on top of the slice before rolling it up.  It is sliced like a ruler.

This is what my pizza looked like after I rolled it up. Since we're not heavy eaters, we had to take home half of the pizza. Lesson learned. Next time, we will order the small serving. Anyway, it was just as good heated up at home when I served it for dinner.

When I asked for the bill, I ended up paying an additional 20 pesos over the cost of the discount coupon of 500 pesos after service charge and taxes were added to the bill.

I wish they will offer their discount coupons again. I would love to try their Spinach and Artichoke dip to see how it compares to the Spinach dip at Cibo's. In the meantime, I still have coupons for Chef Manuel's restaurant, Chatime and Max Brenner. Yum, yum, yum...

Focaccia Restaurant
G/F, A-Venue Mall
Makati Avenue