Thursday, March 24, 2011

Pork Teriyaki Don

This recipe took me 4 days to look for its 1 ingredients and what i am talking about is this mirin, it's so hard to find! At first we went to our local grocery store to check for it, then we go to megamall supermarket, hyper mart and even robinson's supermarket and OMG there's none. It's all out of stocks. After 4 days, while walking in Ortigas Emerald Avenue going home from my work place, my mind tells me to go back to robinson's supermarket again to look for it and then before robinsons galleria i pass by and saw a new Korean grocery store located at this new building before CCF tower. When i saw it, i was only thinking of buying noodles, then when i saw there racks, i see ingredients, then i ask the sales lady ( good thing she is pinay) if they have a mirin. Then she said, yes. Kaloka! Dito lang pala! So here she is i have my complete ingredients.

Serve:  2-3 person
Prep Time: 30 minutes
Cook Time: 15 Minutes

What you need:

1/2 cup soy sauce
1/2 cup mirin
3 tablespoons sugar
1/2 teaspoon grated ginger
350 grams tenderloin, cut into strips
2 tablespoon oil
1 bell pepper, diced
Cooked rice, to serve

  • In a bowl combine all of the ingredients to marinate the pork. soy sauce, mirin, sugar and ginger. Add the pork and toss. Place it on your refrigerator for 20 minutes.
  • In a high heat wok put oil and from the pork for 1 minute. Set aside.
  • Add sesame oil and saute bell pepper and put back the pork along with the reserve marinate. Cook until its tender and serve over cooked rice.

Monday, March 21, 2011

Chicken with lemon and parsley

A pasta recipe for pasta lovers like me. Yum-yum. I first made this recipe 4 years ago just to taste a different style of pasta. As you can see most Filipinos are just familiar of 2 types of pasta flavor, it's either sweet style (red sauce) or carbonara (white sauce), it's just the same old flavors on every occasions, specially for birthdays. This recipe is kinda sour because of its lemon ingredients, but of course the taste of butter will blend on it to release its twisting taste.

Serve: 4

Prep Time: 15 Minutes
Cook Time: 20 - 30 Minutes

What you need:

375 g of Cooked Shell Macaroni
4 Chicken Breast
30g or 1/8 cup of Butter

1/4 cup of lemon juice
3/4 cup of chicken stock ( sometimes i use chicken cubes dissolve on hot water)
1 cup of all purpose cream
1/4 cup of fresh chopped parsley

Slice of lemon and chopped parsley

  1. On a heavy pan, fry 4 chicken breast until golden brown for 4-5 minutes and set aside.
  2. Mix lemon juice, chicken stock and cream on the pan and let it simmer for 8 minutes and make sure to lower down the heat.
  3. Return the cooked chicken breast and turn off the heat.
  4. Divide pasta among heated serving plates, top with chicken and sauce. Then garnish with lemon slices and chopped parsley.

Have a yummy day!!!

Sunday, March 20, 2011

Hoisin and Honey Pork Chop

I started cooking this recipe way back 2007. I got this recipe from yummy magazine October 2007 issue. The reason why i grab this issue is because we don't have microwave back then and since this issue has recipe for oven toaster i grab it!

This recipe that i'll share to you is just a simple recipe but a truly amazing dish. Here we go.

Serve: 6
Prep Time: 3 Minutes

Cook Time: 10 Minutes

What you need:

4pcs of Pork chops ( remove the bone)
3Tablespoon of Hoisin Sauce
1 teaspoon of Honey
Chili Flakes - if you want it to be spicy.

  • Marinate the pork with  honey, hoisin sause and chilli flakes (optional) and place in a preheated oven toaster.
  • Cook until the edges of the chops start to caramelize for 10 minutes.

And there you go, you can serve this on a hot rice.