Category Archives: Snacks

Creamy Mushroom and Bacon Stack


DSC_0462Just introduce recently on my work place and now used to be one of the popular dish in our café. I am so happy to share to you this amazing ala carte dish which is very easy to prepare. If you have left over mushroom at home, this could be one good way of re-cooking rather than re-heating your leftover food… yuuuummm!!!!!…………………..

Ingredients:

1/2 cup mushroom plus 1/4 cup cream salt and pepper

3 pcs of toasted bacon

garlic bread

rosti or hash brown

Some salad greens

procedure:

In a pan, cook mushroom the add cream and seasoned with salt and pepper.

fry your rosti or hashbrown and toast garlic bread

Using your imagination, assemble all ingredient together and serve hot!

Fish Cracklings (Fish Chicharon)


Fish Cracklings (1024x683)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 Menu (1024x683)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


kids sushi platter (683x1024)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


kids barbequed wings (683x1024)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


Futuristic Menu (1024x683)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
%d bloggers like this: