Monday, February 20, 2012

Crispy Won Ton with Sweet Sour Sauce


So the left over wontons that my sister made were the next days appetizers by deep frying them in hot oil and making a simple basic Chinese sweet sour sauce for dipping.

Looks good sis!  Keep it up!


Ingredients:


1/4 cup white or rice vinegar
4 TBsp brown sugar
1-2 TBsp ketchup
1 TBsp soy sauce
1 TBsp cornstarch mixed with 1 cup water

Procedure:


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

You can also add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Adjust for sweetness or tartness by adding more or less sugar or vinegar etc.



Pork/Shrimp Wontons:

1lb. ground pork
1/4 lbs raw shrimp (chopped)
1 tsp sugar
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp sesame oil
chopped green onion
35-40 wonton wrappers






Enjoy let's kaukau!!  :D





Wor Won Ton Mein (Dumplings with Noodles in Soup)


My sister Lynn made this over the weekend.  Looks ono (delicious) to me!!  So here is her recipe to share with everyone.


Enjoy let's kaukau!!  :D


Ingredients:

Pork/Shrimp Wontons:

1lb. ground pork
1/4 lbs raw shrimp (chopped)
1 tsp sugar
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp sesame oil
chopped green onion
35-40 wonton wrappers


Soup Base:

1 gal. water
3 tbsp chicken broth mix powder or 1 can chicken stock
1/4 cup soy sauce
2 tbsp sesame oil
2 or 3 green onion

p.s.  You may add additional garnishes like Chinese sweet roast pork (char siu) or any other type of meats.  Shredded chicken, sliced ham, or even spam if you're from Hawaii!  lol  ;)












Sunday, February 05, 2012

My favorite Filipino dish PINAKBET!!

My favorite Filipino dish PINAKBET!!


Ingredients:

4 Japanese long eggplant, cut in 3-inch pieces
2 cups water
1 teaspoon Hawaiian salt
25 dried shrimp
2 cups cherry tomatoes, cut in half 
1/2 small onion, sliced
2 inch finger piece ginger sliced in half crushed
1-2 tablespoon minced garlic  More the better!
Salt and pepper, to taste
2 tablespoons bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)
1/2 cup water 
2 cups long beans, in 2- to 3-inch pieces
1/4 lb sweet peppers
2 long bittermelons cut in 3-inch pieces
1 pound whole okra pods
2.5-ounce bag chicaron (fried pork rinds) or fresh sitsaron or lechon kawali.


Instructions:

Soak eggplant in water and Hawaiian salt for 30 minutes then drain.
Heat a large pot over medium-high heat. Add dried shrimp to hot, dry pot. Add dash of water to lock in flavor. Layer tomatoes, onion, ginger, garlic, salt, pepper and 1 tablespoon bagoong over shrimp. Add water. Reduce heat and simmer until tomatoes are soft, 3 to 5 minutes.
Add long beans and stir gently. Cover and cook until beans are half-done, about 3 minutes.
Layer bittermelon, eggplant and okra in pot. Break pork rinds into bite-sized pieces; sprinkle over top. Add remaining 1 tablespoon of bagoong and a little more water, if needed.

DO NOT STIR!   True Ilocanos never stir the pinakbet in the pot.  Because it would smash the already tender veggies.
Cover and simmer until vegetables settle, about 10 minutes. "Intalta" -- turn the ingredients by lifting, tossing, and shaking the pot. Cover and simmer 5 minutes. Serves 8.



Watch the videos below!





Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled".[1] The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilokano palate and a lucid display of the Ilokanos' history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos' transaction to their arid and less productive land. (Caday, 2009)
Pinakbet is similar to the Provençal (French) vegetable stew ratatouille except for its sauce.


Enjoy and let's kaukau!!  :D

Check out this Raw Food Vegan, Vegetarian Video Recipe Site!

Check out this Raw Food Vegan, Vegetarian Video Recipe Site!


http://www.raweats.tv/



Got smoothie and juicing recipes too!!  :D