Ingredients:
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
How to Cook:
- Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife.
- Gently press shrimp with fingers to flatten.
- Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
- Add shrimp to egg mixture and toss until shrimp are completely coated.
- Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each
- shrimp.
- Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
- Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
- Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.
- Serve and Enjoy.
Ingredients:
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbsp. Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tbsp. Salad oil
1 pack Cashew nuts (about 4−oz)
How to Cook:
- Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
- Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
- Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.
- Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
- Simmer uncovered a bit more and add green onions and nuts and serve immediately.
Ingredients:
1/2 cup mochi rice, (malagkit)
5 cup coconut milk
1 cup young cork kernels
sugar,To Taste
1 tsp salt
1 cup coconut cream (first
1 extract from coconut),Grated
How to Cook:
- Boil the washed mochi rice in coconut milk until half done. Add corn, sugar and salt; continue cooking, stirring occasionally until rice and corn are cooked.
- Add coconut cream, or use it to top each serving.
- Share and Enjoy..
Ingredients:
1 cup soy sauce
1 tsp. sesame oil
1 juice of one lemon
2 tsp. ginger,sliced thin and 1 lightly, smashed
1/2 head garlic,peeled and 1 minced
1 sm bunch parsley,chopped fine
1/4 cup fresh rosemary,chopped
1/2 tsp. pepper
1 chicken cut in pieces
1 skinned,washed and dried 1 thoroughly
How to Cook:
- Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary and pepper.
- Place chicken in marinade using shallow bowl or plastic bag and turn the chicken to insure it is coated.
- Marinate chicken overnight, turning several times.
- Remove the chicken from the marinade and wipe lightly to remove herbs, ginger and garlic.
- Heat approximately 1/8" to 1/4" of oil on high. Fry 8 minutes to a side to achieve a crispy brown layer.
- Lower fire to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.
- Serve and Enjoy.
