Stir-Fried Black Bean Chicken

This recipe has an oriental kick to the traditional chicken cooking. If you are a very inquisitive person then try this new thing.


Stir-Fried Black Bean Chicken



Ingredients:

1/2 Kilo Chicken Fillet cut in small 1 inch pieces
1/2 tbsp grated ginger
2 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp rice wine or cooking wine
1/2 tbsp soy sauce
1 1/2 tbsp cooking oil
1 tsp sesame oil
1 1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp black beans in can
1 1/2 tsp sugar


How to Work Your Magic:

Combine chicken with ginger, rice wine, cornstarch mixture and soy sauce. Marinate for 10 minutes.
Heat cooking oil then add sesame oil in wok over high heat. Saute onions and garlic until fragrant then add black bean sauce and stir fry for 30 seconds. Add the chicken and its marinade. Add sugar. Bring to boil. Reduce the heat to low then simmer for 3 minutes. Serve.

Coleslaw

A lot of people are fascinated with my own coleslaw recipe. I hear good comments whenever I serve this dish. I remember my bf when I served this dish to him, he was wanted more! Try it! I'm sharing this to you.





Coleslaw


Ingredients:

1 small cabbage, cut into very fine strips
2 small carrots, cut into small strips
1 piece medium onion, chopped
2 tbsps white sugar
1 tsp salt
4 tbsps mayonaise


How to work your magic:

Mix all ingredients in a salad bowl. Chill and serve.


Best served with fried fish or roasted chicken or Chicken Chippy.

Crabby Chayote

Chayote or Sayote (in Tagalog) is a very good vegetable.

It is very rich in amino acids and Vitamin C. Also, it is also the only sustainable vegetable in the market because of its availability throughout the year. Sayote is also the best vegetable for us because it’s harvestable weekly and can sustain our daily needs.

Why not try a different twist to it?

Crabby Chayote

Ingredients:

2 pieces medium sized Chayote/Sayote cut into 1 inch strips
3 pieces of crab sticks, fillet
5 cloves of garlic, macerated
1 tsp of Maggi Magic Sarap granules
1 tbsp patis
salt and pepper to taste

How to work your magic:

Saute the garlic in a small amount of cooking oil. Add Chayote and cook til a little soft. Add the crab sticks,Maggi Magic Sarap granules, patis and salt and pepper according to your taste. Serve.

Isn't that great?

Chicken Chippy

This came from a contribution of marsiandoc in reply to my posts at pinoymd. Here are the pictures from testing this recipe! Yes I aggree! It was really sumptuous! Even my mom couldn't believe it was Chippy!

Chicken Chippy

by Marsiandoc

ako, may recipe na ishe-share... tried and tested! lemme give you a little background about this recipe...

my mom loves to cook. when we were kids, pihikan kami sa pagkain. we loved junkfood, what kid doesn't? so she came up with something brilliant. Chichen Chippy! since my mom had a stroke and she is half-paralyzed, she can't cook this for us anymore. so i learned the recipe and kept the family tradition. hope you guys will like it too.




Ingredients:

1 1/2 kilo chicken (you may choose which parts you want)
1 500g bottle of mayonnaise
2-3 tbsp curry powder (you may add if you want more of the curry flavor)
2 calamansi
salt
pepper
paprika
Jack n' Jill chippy barbecue flavor (one big pack)



in a bowl, mix mayonnaise, curry powder, calamansi, paprika, salt and pepper to taste. tip: try to get that real nice color from the curry. coat all chicken pieces with the mixture and place on a pyrex. sprinkle the chippy on top of the chicken. bake in oven for about 30 minutes. make sure the chicken is cooked all throughout. enjoy!



i swear, panalo to. sa kids nyo, husband, wife, friends, sa parties... kung di nyo nagustuhan, pwede nyo ko murahin. hehe

Bittergourd with Egg

Sauteed Bittergourd/Ampalaya with Egg

I know a lot of people are not a fan of the bitter vegetable. But this recipe made me eat this amargo. This cooking removes the bitterness without any other tricks. Try it!


Ingredients:

3 pcs Bitter gourd or Ampalaya
1 large egg
Maggi Magic Sarap flavoring
1 small onion, cut into pieces
3 cloves of garlic, macerated
salt and pepper to taste
1 tbsp of cooking oil


How to work your magic:

Cut the bittergourd into 2 lengthwise pieces and use a spoon to scoop out the seeds. Cut the vegetable into very thin crosswise slices.
Saute garlic and onions into the heated pan with oil. Drop the bitter gourd into the pan and saute. Add Maggi Magic Sarap according to your taste. Allow the vegetables to become transparent. Turn the heat off while adding 1 large egg into the cooked vegetables. Stir in the egg. Add salt and pepper. Serve.




This really tastes good without the bitterness!
Great with UFC banana catsup.

Chocolate Chip Cookies

Homemade Chocolate Chip Cookies

- a great cookie snack

Ingredients:

1/2 cup butter
1/2 cup brown sugar (Segunda i.e. light brown)
1/2 cup white sugar
1 large egg
1/4 teaspoon vanilla
1/2 cup powdered milk
1/4 teaspoon iodized salt
1/2 teaspoon baking soda
1 cup all purpose flour
chocolate chips

How to work your magic:

1. Preheat oven to 180C for 5 minutes. Grease a few cookie sheets.
2. Soften butter (may microwave till soft) and mix with all ingredients. Incorporate some chocolate chips into the batter.
3. Scoop into portions in a greased cookie sheet and top with more chocolate chip.
4. Bake and put on 2nd shelf for 7 mins.


Whalah! A sure hit to kids and kids at heart. My favorite snack. You can store them in cookie jars and will last upto a month. It can be a safety food when crisis comes! Great served with Starbucks or homemade coffee.

Paksiw na Pata - Filipino Pork Stew

How to make the most delicious and mouthwatering

PAKSIW NA PATA
(Filipino Pork Stew)

Ingredients:

1 large pata (pig's leg) cleaned and cut into serving pieces
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp salt
1 tsp peppercorns
1 whole head of garlic, macerated
1 cup or more banana blossoms
2 bay leaf


How to work your magic:

Place pata in saucepan and cover the pata with water. Boil until meat is about tender. Add more water if needed. Add the rest of the ingredients and cook over over slow fire. Let simmer until sauce is thick and pork is tender.






I assure you your mouths will water with this recipe! Tastes good if served with steamed rice and coke. Great for lunch and dinner. Traditionally this meal is a goddess delight for fiestas and holidays. Enjoy!

More recipes to come!