Chicken burger and garden salad

Just thought of sharing my boss meal. Every single day i cook different lunch meal for her. ….As we sell burger in the cafe but she doesnt want to eat carb, so decided to deconstruct it. It comes out nicely and well presented. As we need to eat with our eyes first.. Its yummy. Try my gluten free chicken burger with side garden salad…..

Recipe????

300 grams mince chicken, 1 pc egg, pinch garlic powder, salt and pepper, 1 small minces onions, 50gms minced red peppers, parsley, 2 tbsp gf flour…combine everything then form a patty. Then seared in a metal teflon pan with little oil. Bake for 10 mins…makes 2 or 3 patties..

Plating:

Your favourite garden salad. Mesclun, cucumber, red onions, olives, feta cheese optional. Plus olive oil, lemon and salt and pepper for dreasing.

Using your imagination, plate up cooled burger and salad…topped with aoili dressing and ketsup if you wish…. Yuuum!!!

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Fish friday…… fish ball with soft boiled egg garden salad

Every friday, we filipino and catholics usually observed this tradition of having fish dish every friday. I would like to share my boss lunch today as I always cook for her different lunch every single day. Yes, my maths calculated that if I worked more than 2 years with her that means I already presented a dish of not less than 300 plates in a year(not 365days as I have days off-hahah)…….hmmmmm. evry single dish also becomes our special of the week…… try it….

Recipe?….. just mix of any greens you have in your fridge might be lettuce, mesculin add some tomatoes, cucumbers, onions carrots etc served smoked salmon and soft boiled egg…. dressing? Just a simple balsamic, olive oil, some chillies and hint of truffle oil…… try it!!!

What is your favourite fish friday meal?

Spanish Omelette

Hungry for breakfast?……Try an omelette. Its a quick and easy breakfast as you can add anything you want. My one is chorizo sausages, onions, capsicum herbs and spices plus my favourite garlic bread matched with a cup of coffee. This is a perfect breakfast for me…Yummm:……………Did you know that eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat.

Ingredients:

3 eggs with 1/4 cup of cream, slices of sausages, onions, capsicum, salt and pepper, chopped parsley and chili flakes. must try…………

 

Fish Cracklings (Fish Chicharon)

Chicharon? Fish Chicharon or cracklings……………….I am not sure if I will be posting this as it is made with fish skins. Well, these days lots of exotic foods arises into the market. So, lets consider this as one of them. one of rare food! Have you tried eating fish skins? Most of fish customers here in NZ loves to buy fish in fillets. So, it means fish heads, tails and skins are most likely going into rubbish. But we filipinos usually don’t throw anything on the fish. It has lots of use as the fish heads and bones can be used as fish broth or even a dish which I already posted such as sinigang na ulo-ulo or sour fish heads or pinangat na salmon head. I remember our old days in Japanese restaurant. We used to do this recipe everytime we cut a whole fish specifically salmon and tuna fish. Must try!

Ingredients:

• 500 gms fish skins cut into strips
• 1 cup flour
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/4 cup milk powder optional
• oil for frying

Procedures:

• In a container with cover, combine all ingredient together except fish skins, mix well.
• Then Dip fish skins  in the flour mixture and cover. shake well allowing the fish skins to absorb the flour mixture.
• In a deep-frying pan, heat oil and fry fish skins until crispy and golden brown
• Best served with a vinegar sauce as dippings (vinegar + chilli plus salt and pepper)
• Enjoy!!!!

Kid’s Party Menu

Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

• Vegetable sticks
• Fried Wontons
• Sushi Platters
• Pizza’s
• Coated Hotdogs on sticks
• Kid’s Cupcakes
• Barbecued Wings
• Spaghetti
• Chips and dips, popcorns, cookies, chocolates, lollies and candies
• Juices and softdrinks
• Ice popsicles

Kid’s Sushi Platter

Sushi Platter…………. This is what I missed doing, I worked in a Japanese sushi bar for more than 7 years. I think I made all kinds of sushi so far not to mention the “HOT” dishes on the Japanese menu. Still part of my daughter’s Kids menu, I now bring you my very own Kid’s Sushi Platter. This sushi is a combination of cooked teriyaki and vegetables as I decided not to use raw or fresh fish on my sushi as we will not consumed the food immediately. We will transport the food from the house to the party venue. Sometimes we need to consider this things as we need to practice food safety first as I will feed 35 children in this party. ……….Yum!!!…………….Did you know that dried seaweeds sheets or Nori is rich in iodine and iron and quite high in protein. It is also a good source of vitamin C, vitamin A, potassium, magnesium and riboflavin(B2). Not only does it have all these nutritional riches, it is also a low-fat food!

Ingredients:

• 1 kilo chicken fillet cut in strips
• Salt and pepper
• 2 tbsp oil
• sesame seeds
• teriyaki sauce(see below recipe)

Procedures:

• In a pan, heat oil and saute chicken until golden brown for approx 10 minutes. add in teriyaki sauce and simmer for another 5 minutes. then pour in sesame seeds upon serving

Teriyaki sauce

• 1/2 cup soy sauce(kikoman)
• 3 cups water
• 100 gms of grilled pork bones (to get that smokey flavor)
• 1/2 cup cornstarch dissolve in 1 cup water
• salt & pepper
• 1 medium onions
• 1 cup sugar
• 2 tbsp hondashe (japanese MSG)
• 1 stalk of celery
• carrots & potato peel (optional)

Rice:

• 500 gms cooked japanese rice
• (sushi rice mix: ratio: 3 vinegar + 1 sugar + little kikoman + little hondashe)

Veggies” Carrots and cucumber strips

Other filling: Crabs sticks

Procedures:

• 1 nori or seaweed sheets & You will need Sushi mat roll and kikoman and wasabe
• Just using your imagination, spread rice on nori sheets and place chicken teriyaki and veggies. roll over and cut into 8 to 10 pieces. You may also use other filling such as crabsticks, avocado and etc….

• Have fun

Kid’s Party Chicken Barbeques

Kid’s Chicken Barbeque…………Still part of my daughter’s kids menu, I already post starter’s such as “fried wonton and vegetable sticks” and posted desserts such as fruit kebab and kids cupcake. Now lets go with my kid’s little main dish. Barbecue wings. (oooppss, sorry it’s not in order, should be starter, salad, main and desserts etc).  As we all know, most of the children can not say no to barbecues, we’ll my daughter can’t! To attract the children’s palate, I used banana ketsup as add-ons to my marinade mix, banana ketsup simply have a very good smell and sweet flavor once you grill your chicken barbeque. Must try!…………………………….Did you know that chicken is rich in selenium, another antioxidant-rich nutrient. Selenium in chicken has been shown to induce DNA repair in damaged cells and eliminate abnormal cells. This nutrient also activates an important antioxidant vital in cancer prevention, known as glutathione peroxidase, from proteins. Consuming chicken may help in the prevention of cancers.

Ingredients:

• 1.5 kilogram chicken wings – cut in half
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/2 cup sprite or soda
• 1/2 cup banana ketsup
• 1 tbsp lemon or calamansi juice
• 1 tbsp fish sauce
• 1/2 cup white sugar
• salt & pepper to taste

Procedures:

• in a container, mix all ingredients except pork meat. mix well then add in chicken and rubbed evenly
• Best grilled using charcoal. or just simply use oven barbeque.
• best marinate for atleast 3 hours before grilling. brush the remaining marinade mix upon grilling your bbq..
• Enjoy!!

Kid’s Crispy Wonton

Fried Wontons……………..This is one of my daughter’s favourite starter, as this is free everytime we buy in a famous takeaway shop here in NZ. So we decided to include this on her birthday menu as she loves anything fried and crispy(ooopps, I better watch out the fat/oil contents). Last post, I feature a very healthy vegetable sticks, this time I will be featuring “a not so healthy” option on your party menu. Sorry, it is fried so just take care of the fat and oil contents. (You need to drain it properly)…. But believe me, this is really awesome dude! Are you ready? Here we go………….

 

Ingredients: makes 60-80 pcs of fried wontons depending on the size

• 350 gms pork minced
• 100 gms small diced and peeled shrimps
• 1/4 cup cornstarch
• 1/2 cup bread crumbs
• 1 medium minced onions
• 1 tsp seasoning soy sauce
• 2 pcs beaten egg
• 1/2 salt
• 1/2 tsp pepper to taste
• 1 tbsp sesame oil

* 80 pcs wonton wrappers

Procedures:

• In a mixing bowl, combine all ingredients together except shrimp , mix well.
• Form a circle size approx a teaspoon of mixture and wrap over siomai wrapper. makes approx 80 pcs or even more depending on your size. smaller the better as the wonton might open when you fry.
• Heat oil and fry until golden brown. serve with sweet chilli sauce

Futuristic Menu

Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Chopped Salad

Salad……..Another simple salad selection that is so healthy and a great starter to your “mains” or a quick salad to your buffet. I remember every time  we run out of an idea what to place in salad section, the easiest way is to cut in dice every vegetable you got in your pantry. If you have onions, tomatoes and cucumber plus some green salad and some feta cheese, well you will have a simple chopped salad. you can also add if you have some left over ham, smoked chicken or beef to this salad. hmmmmmm….Yummmmmm!!!!!

Ingredients:

• 3 pcs tomatoes in dice
• 1 pc white onions in dice
• 1 pc cucumber in dice
• some green salad such as mesculin, cos lettuce or any lettuce, chopped
• feta cheese in cubes
• 3 capsicum, green, yellow and red, diced

Simple vinaigrette Dressing:

• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• salt and pepper
• 2 tbsp minced green capsicum
• 2 tbsp  minced onions
• 1 clove minced garlic

pour in a container jar and Shake well

Procedures:

• Combine all vegetables in a salad bowl
• Tossed with vinaigrette
• Serve and smile!!!!
• salt and pepper

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!!!!!

Tokwa’t Baboy (pork and tofu)

Tokwa’t baboy(Pork and tofu)………… a very popular side dish of lugaw (congee) or we can called them as one of the best “Partner dish”. It is a simple recipe compose of fried pork ears, pork meat and fried tofu best served with vinegar dressing made with soy sauce, garlic, onion, pepper and chillies. I remember when I was a student, every morning near the bus stop, there is a very famous lugawan stall (congee cart) where you sit and eat at the streets. For only 3.00(approx 0.10 cents nzd) pesos I got a bowl of lugaw (congee) and free air pollution since it was located in the streets…LOL!!!!!

Ingredients:

• 1/2 kilo of mixed pork ears and meat (boiled with salt) then fried and chopped into dice
• 4-5 pcs of fried tofu chopped into same size as pork

Vinegar dressing:

• 1 cup vinegar
• 1/4 cup soy sauce
• pepper
• chopped chillies
• chopped onions

You can keep in a bottle and use for over a month.

Procedures:

• combine chopped pork meat, ears and tofu in a bowl, dress with a little vinegar dressing. 
• Best served with congee or lugaw

Apple Crumble Pie

Apple and apricot slice… This is one of my favourite dessert for apple recipe. Inspired by traditional apple pies, this dessert comes with some apricots and sultanas topped with crumble of oats and butter. Must try!!!!

Ingredients: makes a tin of 6×12 inches

• 5 cups diced apples (in cans) drain syrup
• 1 cup sultanas
• 1 cup brown sugar
• 1 cup dried apricots
• 1 tsp cinnamon powder
• 1 tsp nutmeg
• 2 tbsp corn flour
• 1/2 cup bakers flour
• 1 tsp mix spice

* in a mixing large bowl, combine all ingredients and mix very well. set aside

Base and crumble toppings”

• 3 cups bakers flour
• 1 tbsp baking soda
• 3 cups rolled oats
• 2 cups brown sugar
• 400 grams melted margarine

* In a large mixing bowl, combine all dry ingredients and mix well then add in margarine. mix well then transfer half of the mixture to a 6×12 tin with baking paper and bake for 15 minutes at 170 degrees. Serve the other half mixture for crumble topping.

Procedures:

• After the base is cooked, pour in the mixture evenly and toppwed with the remaining crumble. To top simply tear flour mixture everything is covered.
• Bake at 1 hour for 160 degrees. Set aside and cool down and slice in your desred sizes.
• Best served chilled with a cup of coffee or tea.

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!!!

Gourmet Pies – Mushroom and Spinach

pies….just playing with the layers of spinach in this pie, it is a simple pie made with traditional and all time favorite spinach and feta combination plus a herb roasted mushroom and bacon topping. You can never
Be wrong with this recipe, so simple tet very satisfing taste. Must try!!!!

Ingredients: makes 6 – 8 pies

• 2 tbsp olive oil
• 18 pcs button mushrooms (cut in half)
• 5 pcs streaky bacon (cooked)
• 12 pcs fresh spinach leaves
• 6 eggs
• 1/2 cup cream
• 1/2 cup fresh milk
• salt and pepper
• mix dried herbs (marjoram and thyme)
• fresh chopped parsley
• Savoury pastry sheets approx 2 pcs 12 x 12
• grated cheese for topping

Procedures:

• In a muffin pan, spray oil and mold pastry sheets using a standard saucer. you can make pie molding of 6 or even 8 pcs on 2 pcs of 12×12 savoury pastry. Place and tear spinach leaves approc 1.5 pcs each molding. Set aside.
• In a mixing bowl, combine eggs, milk and cream and seasoned with salt and pepper and little herbs. Mix well. Pour in to pie molding about 3/4 full. Bake in 160 degrees at 20 minutes. Let it cool then Set aside
• heat a wide pan seared or pan roast mushroom and seasoned with salt and pepper and little herbs.
• Then assemble mushroom and bacon to pie molding topped with cheese. Bring to oven for same degrees allowing the cheese to melt for about 5 minutes.
• Serve hot with your favorite coffee or tea.