Category Archives: Mains

Stir-fry Beef and Bok Choy


Exploring stir fry beef Asian style…………Once again I will be featuring “stir-fry beef”. This time, I will cook the beef with bok choy. It is a very Asian inspired dish that once you master the cooking of stir-fry beef, you can explore any vegetables you may want to accompany with this very tender quick-cook beef. Here in my place, almost every week we cook Asian dish such as this one……..Must try!

Ingredients: serves 4-6 persons

  • 2 tbs oil
  • 1 thumb size ginger sliced thinly
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 500 grams thinly sliced beef (tendered and soak in 1 tsp soda. salt & pepper for 10 minutes)
  • 4 bunches of bok choy
  • 1 tbsp cornstarch dissolved in 1.5 cup water
  • 1 small can of black beans (use 3 tbsp and mashed it)
  • pepper to taste
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 cup chopped onion leeks

Procedures:

  • Heat oil in pan , add beef and stir fry until brown and season with salt and pepper. Add garlic, ginger and onions and soy sauce. Saute’ for 2 minutes.
  • Add black beans. Continue stirring for 2-3 minutes then pour in bok choy.
  • Add water with cornstarch and boil for 2 minutes, then add onion leeks and sesame oil then remove from heat.
  • Serve hot and enjoy!!!!!

Fish Kebab


Kebab – This is a simple fish barbecue recipe made with tuna and mixed vegetables on skewer. . . . . .Back home in the Philippines, this was the best-selling seafood items in our menu when I was working in one of the restaurant in SM Megamall. We had plenty of kebab selection such as chicken, lamb, beef, vegetarian and seafood. But among the rest, this was the best……..

Ingredients:

  • 250 grams tuna fillet cut in big dice or cubes
  • 2 pcs capsicum in big dice
  • 1 pcs big onion big diced
  • 2 tbsp seasoning soy sauce
  • 1/4 cup juice from lemon
  • 1/4 cup butter
  • salt and pepper
  • dried marjoram and thyme herbs
  • barbecue sticks

Procedures:

  • in a mixing bowl, mix all ingredients together, marinate for a minimum of 15 minutes.
  • Grab a skewer/barbecue sticks and one by one, depending on your imagination. place tuna meat and onion, capsicum alternately.
  • Best cooked using charcoal grill or simply by oven grill. Brush with the remaining marinade mix
  • Serve hot.

PadThai Pinoy Style


PadThai………this is one of my favourite asian dish. Well, as a chef, I always modify recipes, i made my one pinoy style that siuts my taste. Hopefully suits your taste as well. To make it more exciting, I topped the padthai some grilled porkchops which is one of my favourite too. …….. Now, lets go on the menu……

Ingrdients:

500 gms porkchops (marinated with soy sauce, pepper and lemons) grilled and chopped
500 gms pancit bihon or sotanghon ( rice noodles)
3 fresh eggs
Oil for saute
Some Garlic and onions
Chopped onion leek
2 cups chicken or pork broth

Padthai sauce
1/4 cup fish sauce
1/2 tsp pepper
1/4 juice from lemon
1 tsp achuete powder
1/4 cup light soy sauce

Procedures:
In a wok, heat oil and saute garlic and onions, add in fresh eggs and cook until egg is scrambled
Add in noodles and broth, you may need extra broth until noodles are cooked.
Add in padthai sauce little by little until it reaches your desired taste.
Serve in a plate and topped with grilled pork and chopped onion leeks.
Really good!!!!!

Wicked Wings


Chicken Wings………who can say no to a simple fried chicken, well I cant! This is my version of kfc’s wicked wings. My recipe has a twist of spicy and salty. Yuummmm haaaa!!!!!

Ingredients:

– 1 kilo chicken wings or nibbles
– 1 cup flour
– salt, pepper, cayenne, egg and milk powder
– oil for frying

Procedures:

In a deep frying pan, heat oil and fry chicken until golden brown. You can served with gravy or a just a ketsup…. Enjoy!!!!!

Ampalaya Con Karne( Bittermelon)


Ampalaya…….(Bittermelon). Back home in the Philippines, this is one of our favorite dish to order in a famous hongkong/chinese restaurant near in our place. “Lok Foo” Chinese Restaurant in Commonwealth. (please correct me if I misspelled since its been a while I was not in PHI). Here in NZ, we seldom cook this dish as it is not “in season” and would be very expensive dish atleast around 25 dollar a kilo when it is not in summer time. Ok, back to the dish, it is more of an Asian taste – sweet and salty coming from black beans and a slight bitter coming from the ampalaya…..Must try!

Ingredients: serves 4-6 persons

  • 2 tbs oil
  • 1 thumb size ginger sliced thinly
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 500 grams thinly sliced beef (tendered and soak in 1 tsp soda. salt & pepper for 10 minutes)
  • 500 grams ampalaya slices
  • 1 tbsp cornstarch dissolved in 1.5 cup water
  • 1 small can of black beans (use 3 tbsp and mashed it)
  • pepper to taste
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 cup chopped onion leeks

Procedures:

  • Heat oil in pan , add beef and stir fry until brown and season with salt and pepper. Add garlic, ginger and onions and soy sauce. Saute’ for 2 minutes.
  • Add black beans. Continue stirring for 2-3 minutes then pour in ampalaya.
  • Add water with cornstarch and boil for 2 minutes, then add onion leeks and sesame oil then remove from heat.
  • Serve hot and enjoy!!!!!

Chicken Pares


Pares……….From the famous beef pares with fried rice. I come up with an idea cooking it to chicken. Well chicken is one of my favorite meat. Almost all the ingredients are the same with my beef pares. Once this meal is cooked, if you love the asian dish smell, definitely after reading this post, you will try to cook this recipe. I love it!!!!

Ingredients: good for 10 persons

  • 2 tbsp oil
  • 2 kl chicken cut in portion size
  • 3 cloves garlic crushed
  • 1 large onions sliced
  • 4 cups water
  • 5 pcs star anise
  • 1/4 cup brown sugar
  • 1 tbsp peppercorn
  • 1 tsp salt
  • 1/2 cup dark soy sauce
  • 2 tbsp vinegar
  • 3 tbsp hoisin sauce
  • 1 stalk celery (for boiling) don’t cut
  • 2 thumb size ginger crushed.
  • onion leeks for toppings
  • 1 tbsp toasted garlic
  • fish sauce for adjusting taste

Procedures:

  • In a large pan, boil chicken with water, star anise, dark soy sauce, 1 whole stalk celery, vinegar, brown sugar and salt and pepper. boil for 15 minutes or until tender.
  • In a sauce pan, heat oil and saute garlic, onion and ginger. add in hoisin sauce then pour on the chicken mixture. Boil chicken until tender or sauce is reduce. you can adjust your taste by adding fish sauce
  • Serve with garlic rice.

Pritong Isda


Pritong Isda – Fried Fish………………….When my wife saw me taking photo’s of this fish, She ask me, are you including this your blog? I said yes, Everything we eat, every meal we had, simple or not, I will post it to my blog. Did you know why? Maybe same as me, You might run out of idea to have on your dinner. That is the reason why I will be posting this simple fried fish. I miss to eat a simple fried fish…………

Ingredients:

  • 1 kg Black Snapper seasoned with little salt and pepper
  • flour for coating
  • Oil for frying.

Procedures:

  • Fry until crispy!!!
  • Enjoy!!

White Chicken Casserole


White Chicken Casserole………….One of the simplest way to have when you have a big party or gathering is to cooked your chicken in this simple casserole style. It is a one dish meal that includes meat and healthy vegetables in a creamy base recipe. We served this food mostly in banquet or buffet back in the Philippines. Wondering why? As I mentioned before in my previous blog, chicken are all pre-cooked in our banquet kitchen, so we can play with the vegetables. You can also cook this different style by changing the cream into tomato sauce or soya sauce base…..Must try!!!

Ingredients: good for 4-6 persons

  • 1 whole chicken (cut in portion size)
  • 1 tbsp chopped ginger
  • 1 small white onions chopped
  • 3 cloves garlic
  • salt & pepper to taste
  • 3 pcs potato diced
  • 1 pc medium carrot diced
  • 2 tbsp oil
  • 1 stalk onion leeks
  • 1/2 cup fresh cream
  • 1 pc red and green capsicum

procedures:

  • In a pan, heat oil and saute garlic, onion and ginger. saute well then add in chicken and let it brown(saute approx 5-8 minutes). then seasoned with salt and pepper
  • Add in potatoes and carrots and simmer for another 5 minutes. then add in capsicum. simmer for another 2 minutes. adjust taste by adding salt & pepper
  • Add in onion leeks and cream then remove from heat. don’t boil cream.
  • Serve hot!!!

Asian Style Snapper


Inspired by the Hongkong takeaways here in NZ, I will share you my own version of Deep Fry Asian  Snapper Fish. I love the combination of ginger, coriander and black beans topped with this very crispy catch of the day – Red Snapper! It is 17 dollars in takeaways, A kilo of snapper cost you 8.99 nz, You save a lot and you got two big fish. Have a great dinner!!

 

Ingredients: good for 3-4 persons

  • 2 tbsp oil
  • 1 tbsp ginger sliced thinly
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 pcs medium red snapper
  • 1 cup water dissolve in 1 tsp corn flour
  • chopped coriander
  • 1 small can of black beans (use 3 tbsp and mashed it)
  • salt and pepper to taste
  • 1 tsp sesame oil
  • light soy sauce

Procedures:

  • heat oil in pan and saute garlic, ginger and onions. Saute for 2 minutes then add black beans and soy sauce and rest of the ingredients
  • Topped in a deep fried red snapper.
  • Yumm!!!

Alupihan Dagat in oyster sauce (Mantis Shrimp)


Mantis shrimp….. The first time I saw this kind of seafood, I am asked my self? Can this be eaten? and if so, Is there any meat inside? I can not answer the question unless I tried it. The answer is…….Yes, It can be eaten and Yes it has lots of meat inside. To make it more flavourful, I cooked it asian style accompanied by river spinach (kangkong) and seasoned with oyster sauce. YUMMM!!!!………..Did you know that this mantis shrimp is a good source of heart healthy omega 3′s are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer…….

Ingredients: serves 4 persons

  • 1 kilo mantis shrimp
  • 2 tbsp oil
  • 3 tbsp garlic
  • 1 small chopped onions
  • 1 stalk chopped onion leeks
  • 1 thumb size sliced ginger strips
  • 1 bunch kangkong leaves (river spinach)
  • 1/2 cup water
  • 1 tbsp corn starch dissolve in 1/2 cup water
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • salt and pepper

Procedures:

  • In a pan with cover, heat oil and saute garlic, onion and ginger. Then add inmantis shrimp and half cup water and cover. boil for 5 minutes or until mantis shrimp turns orange color.
  • Add in river spinach then combine soy sauce, oyster sauce to dissolved cornstarch with water and pour into shrimp.
  • Cook for a minute and serve hot.

Stir fry Beef and Snow Peas


Stir fry Beef……………..Almost any vegetables can go with this stir fry beef. My post today is a simple stir fry beef and snow peas. A classic Asian dish – tendered beef with oyster sauce. Once you tried mastering the stir fry beef, you can play with all the vegetables you may like to come with this tendered stir fry beef… Try it, youll definitely gonna love it.

Ingredients: good for 3-4 persons

  • 2 tbsp olive oil
  • 3 cloves garlic chopped
  • 1 medium white onions sliced
  • 300 grams snow peas
  • 300 grams thinly sliced beef (soaked in 1 tbsp chinese wine and 1 tbsp baking soda for 10 minutes)
  • 1 tbsp corn flour dissolve in 1 cup water
  • 50 grams cashew nuts
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • salt and pepper to taste

Procedures:

  • in a non-stick pan or wok, heat oil and saute garlic and onions, add in beef and let it brown for 2-3 minutes then add in snow peas and seasoned with oyster sauce, salt and pepper and cashew nuts. let it simmer for 2-3 minutes. adjust taste by adding fish sauce.
  • dissolve corn flour and water and add soy sauce. mix well and pour over and let it boil for a minute until sauce is thickened
  • Serve hot!

Grilled Burger with Gravy


burger………………A simple burger recipe I used as our dinner which I love to served with gravy, (burger steak with mushroom sauce)or burger patties that I cook as my wife and daughter’s (double cheeseburger)lunch box for the following day. The good thing about this is, I can freeze them for weeks and cook them whenever you want or crave for it. Homemade burgers are 100 percent better than those in food chains. Do you agree?……………………………….Did you know that beef mince are loaded with protein, zinc, phosphorus and iron. And this nutrients are very essential to our body. such as Protein—Helps build a strong and muscular body. Zinc—Helps create a healthy immune system & heal wounds. Phosphorus—Necessary for strong teeth and bones. Iron— Helps carry oxygen in the blood to all cells and muscles to prevent fatigue…………………

Ingredients: makes 20-25 patties depending your desired size

  • 1 kilogram minced beef
  • 4 cloves minced garlic
  • 1 large minced onions
  • 1 cup bread crumbs
  • 2 pcs egss
  • 1 tsp sesame oil
  • 1/2 tsp thyme
  • 2 tbsp seasoning soy sauce
  • salt & pepper to taste

Procedures:

  • In a bowl, mix all ingredints together and form a patties at approx 80-100 gms each
  • Then place in a container and freeze. last up to 3-4 weeks.
  • Method of cooking – pan-fried or grill

Gravy:

  • 1/2 cup drippings
  • 1/2 cup flour
  • 2 cups water
  • salt & pepper to taste
  • 1 tbsp soy sauce
  • 50 gms butter

Procedures:

  • brown flour in a sauce pan using a low heat then add butter to make a rue…add in drippings and 1 cup water.let it boil.
  •  combine flour and the remaining water. seasoned with salt & pepper..and soy sauce for a little coloring effect. adjust texture or thickness by adding little by little water, continue string until cooked
  • Enjoy!!!

Addidas(Adobo paa ng manok)


Addidas……….It is not the brand of shoes as you are thinking right now, its a name of dish we called when we cook chicken feet in our place. This is a popular appetizer back home specially for “gin bulag” or “tropang emperaning” (for Gin and brandy drinker). Usually cooked adobo style with a little spicy. For those who still doesnt know what I mean for “adobo style” – it is Filipinos all time favourite dish maybe made with pork, chicken or some exotic dish like livers, internal organs of pork and etc. Adobo literally is a method of cooking made with garlic, onions, soy sauce, vinegar and sugar. It is a sweet, salty sour dish……………………..Did you know that chicken feet when boiled produces a gelatinous like soup stock. Studies saud that this soup stock is very good source of cartilage-building proteins and amino acids that are body needed. Amino acids helps building muscles and strong bones.

Ingredients:

  • 3 tbsp oil
  • 3 cloves garlic
  • 1 kg chicken feet (first layer of skin removed)
  • 1/2 cup soy sauce
  • 1/4 vinegar
  • 3 pcs bay leaves
  • pepper corn and salt
  • 1/4 cup water
  • 3 tbsp brown sugar

Procedures:

  • In a non-stick pan, place oil and saute chicken feet until brown, add vinegar, soy sauce, garlic, bay leaves, sugar, salt, peppercorn and water.
  • Bring to a boil, simmer for 20 mins
  • When the juice is absorbed add another 1/4 cup of water.
  • Cover and let simmer until chicken feet becomes tender. and all the juice is absorbed
  • Serve hot and Enjoy!!!!

Macau Style Pork Hocks


Macau Style…….This dish is one of the common food on our “team dining” at a Hotel in Macau. It is a meal cooked with lots of ginger and spiced with star anise. The dish has a very appetizing smell. It has a very similar taste to my favourite dish beef brisket. Love this dish!……………..Did you know that star anise and ginger is one of my favourite ingredients? Aside from a very healthful benefits of ginger, It is also the name of my daughter……..Did you know that ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold. Ginger also acts as an antihistamine and aids in the treatment of allergies.

Ingredients: good for 10 persons

  • 2 tbsp oil
  • 1.5 kl Pork hocks
  • 3 cloves garlic crushed
  • 1 large onions sliced
  • 1 large ginger approx 100 grams chopped and crushed
  • 4 cups water
  • 5 pcs star anise
  • 1/4 cup brown sugar
  • 1 tbsp peppercorn
  • 1 tsp salt
  • 1/2 cup dark soy sauce
  • 2 tbsp vinegar
  • 3 tbsp hoisin sauce
  • 1 stalk celery (for boiling) don’t cut
  • 2 thumb size ginger crushed.
  • onion leeks for toppings
  • 1 tbsp toasted garlic
  • fish sauce for adjusting taste

Procedures:

  • In a large pan, boil pork hocks with water, star anise, dark soy sauce, 1 whole stalk celery, vinegar, brown sugar and salt and pepper. boil for 45 minutes or until tender. set aside and let it cool. and place in fridge. This will allow you to remove cold fat from the pork. As pork hocks usually comes with lots of fat. then remove celery
  • In a sauce pan, heat oil and saute garlic, onion and ginger. add in hoisin sauce then pour on the beef mixture. Boil beef until tender or sauce is reduce. you can adjust your taste by adding fish sauce
  • Serve with garlic rice.

Pinangat na Salmon Head


Salmon Head………As part of our 5 dollar challenge meal in our house, one of the list is this recipe. It is a fish recipe where in you just place all ingredients and boil it. Yes, it is very easy to cook. Well, you can not be wrong with salmon. Even it is the head part, it is very tasty and full of flavour.”pinangat” means a dish cooked with sour ingredients like vinegar, lemons, calamansi or tamarind. There are wide variety to cooked this dish depending on your taste. Must try!……………………Did you know that salmon is the healthiest food in the planet? Aside from its high content of omega-3 fatty acids, it is also a good source of Vitamin D as well. Vitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, including breast, prostate, and colorectal cancer. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer, including colorectal cancer.

Ingredients: serves 2-3 persons

  • 2 heads of salmon cut into half
  • 1 cup water
  • 2 medium size tomatoes quartered
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 1 bunch bok choy
  • 2 pcs dried chillies optional
  • pinch of salt and pepper
  • 1/4 cup vinegar.

Procedures.

  • In a medium wide saucepan, place and arrange everything except bok choy and bring to boil for 2-3 minutes.
  • Then add in bok choy and boil for a minute.
  • Serve hot with steamed rice and a dipping sauce made of fish sauce and chillies
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