Recipes on the go...

I still believe that cooking is the best option if you wanted to feel good about yourself. Even if it is not really your forte, at least you must have one specialty that you could share to your love ones. I would like to share to you my well kept recipes that you might like taking time on trying yourself...


Almond Chicken
1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)
Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp−tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well.


Chinese Potato Salad
5−6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well−cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1−2 tsp sesame oil
1/8−1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato
salad−sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and hot mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce. Mix and serve.



Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir−fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.


Prawns with Peanut Sauce
24 medium Prawns, shelled & deveined
24 Chinese pea pods
24 Ripe black olives
SAUCE:
1/4 cup Dry sherry
1/4 cup Soy sauce
1/4 cup Peanut butter
3 tablespoons Sugar
2 tablespoons Vegetable oil
4 Cloves garlic, minced
Alternate prawns, pea pods and olives on bamboo picks.
Combine sherry, soy sauce, peanut butter, sugar, oil
and garlic and mix well. Grill or broil kabobs for 6
to 10 minutes or until prawns turn pink and opaque,
brushing prawns frequently with peanut sauce. (you
can substitute 2 whole boned and skinned chicken
breasts for the prawns. Cut each half breast into 6
pieces and skewer with pea pods and olives. Grill or
broil 10 minutes or until done.)



Pancit Canton
1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)
In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.