Steamed Ground Turkey (and/or Chicken, and/or Pork) Dumplings

Ingredients:

Dumpling Wrapper Dough ------------
4 cups flour
Salt
2 eggs
1 cup water

Dumpling Filling --------------------------
2 lbs. ground turkey and/or chicken and/or Pork
1 med. size onions
1 cup shredded cabbage
1 tsp. grated ginger
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. salt
1 egg

Dipping Sauce ----------------------------
1 cup soy sauce
2 tbsp. sesame oil
2 tbsp. minced onion
2 tsp. minced garlic


Instructions:
You can use a pre-made dumplings wrappers, gyoza or wonton wrappers.

If you’re making your own dumpling dough, add the flour and salt to a large bowl. Make a crater in the middle and crack in the eggs along with the water. Use one hand like a shovel to mix the dough into a shaggy mass. If it seems too dry, add water a few drops at a time. Knead the dough for a minute, then cover it with plastic wrap or a damp towel and let it rest for 1 hour or more.

To prepare the filling, combine all ingredients in a bowl thoroughly.

Using the dough circles, place 1 tbsp. meat filling in the middle and carefully fold the dough to meet all sides and gently press to close.

Cook the dumplings in batches in boiling water for 6 minutes. Alternative is to steam the dumplings for 8 to 10 mins.

To prepare the dipping sauce, combine all ingredients and mix thoroughly.
Serve with dipping sauce.

Enjoy! ^_^.

❤️L.

Pininyahang Manok

Ingredients:

3 cloves garlic

1 med onion, sliced

2 lbs. chicken, cut serving size

12 oz can pineapple chunk with juice

1/2 c fresh milk

1 med carrots, wedged

1 med potatoes, wedged

1 c green bell pepper

Salt & pepper to taste

Instruction:

1. Sautee garlic & onion

2. Add chicken, cook until light brown

3. Add pineapple juice from can & milk, bring to boil

4. Add pineapple chunks, simmer until chicken is tender, around 20-30 mins

5. Add carrots & potatoes, simmer for 5 mins.

6. Add bell pepper, salt & pepper, simmer for 3 minutes

Enjoy! ^_^.

❤️L

Baked Scambled Egg

One Sunday morning, I woke up so early. Surprisingly, I slept late the night before. With one eye still closed, I noticed that my computer is on... so bad of me! I have forgotten to turn it off. Still half asleep, I went to my favorite spot and did some web browsing... while trying to get into my senses.
 
I checked my mail and saw an e-mail from All Recipes newsletter. All Recipes is an online community where people post, try and test people’s recipes. Their recipe for that day seemed too easy and looked so yummy! I was suddenly hungry... I rushed into the kitchen to see whether I had all the ingredients. Unfortunately, I didn’t have everything but I knew I could improvise.

As I always say, don’t be afraid to try new things and experiment. If you are a vegetarian, you can exclude the meat and continue to with the rest of the recipe.

Ingredients: 

3 eggs
½ cup ground beef
3 tbsp. onion, chopped
3 tbsp. bell pepper, chopped
3 tbsp. grated cheese
garlic powder
salt and pepper

Instruction:

1. Prepare the oven at 350 degrees F.
2. In a pan, cook the ground beef (or meat of your choice) over medium heat until no longer pink; drain.
3. In bowl, beat the eggs. Add the remaining ingredients including the beef.
4. Transfer the mixture into a baking pan. And cook for 20 to 25 minutes or until the knife inserted near the center comes out clear. 

Chicken Teriyaki

Today, I am preparing Chicken Teriyaki as a continuation of my last post. Teriyaki is one of the famous Japanese cuisines, usually served with fish or meat – chicken, lamb, beef or pork.

According to Wikipedia.org, the word teriyaki is derived from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking methods of grilling or broiling.

Teriyaki is a sauce made by mixing and heating soy sauce, sake or mirin, with sugar or honey. The sauce is boiled and reduced to the desired thickness. Sometimes ginger is added and can be garnished with green onions or sesame seeds. Teriyaki sauce is what makes it perfect and actually the secret of the dish.

The first time I tried this recipe, it turned out too salty, maybe because of too much soy sauce. Or maybe, I was just too careful and nervous because it’s my first time to prepare a dish to impress that someone. Well, I can say... the more careful I am, the clumsier I become. Yeah, that’s the funny side of me! Haha..

With a little bit of my magic, adding water, walla! It did the trick. I cansay it’s not perfect but just fine to satisfyl our stomachs. We were starving so maybe it didn’t matter how it tasted. :)

The second time I tried this dish was all by myself. (congratulate me! lol) I was more relaxed and it turned out just fine. Actually, by the third or fourth attempt, I can say it was really good. I was so happy to finally get it right because it’s my favorite dish. First, it is chicken and I was mesmerized by the sauce.

Well, giving up is not an option. As long as you set your eyes to the price, you’ll probably have it in time. And I believe that truly, practice makes perfect.

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Ingredients:
1 kilo chicken, cut into pcs.
6 tbsp. soy sauce
4 tbps. vinegar
2 tbps. sugar
2 tbsp. cooking oil
6 tbsp. teriyaki sauce
salt and pepper to taste
sesame seeds (garnishing)

Preparation:
1. In a bowl, combine the chicken, soy sauce, vinegar, sugar, salt and pepper. Marinate for 30 minutes.
2. In a pan, put the mixture, let it boil and simmer until chicken is tender and sauce thickens as desired.
3. Add cooking oil and teriyaki sauce. Simmer for 5 minutes.
4. Garnish with sesame seeds.
 

Chicken Adobo with Honey

Adobo involves stewing with Vinegar and Soy Sauce. As we all know, Adobo is one of the famous and easiest dishes to prepare that comes from the Philippines. People love it with Chicken and Pork and they call it “Chicken-Pork Adobo”.

For my dish today, I only have Chicken. I learned the dish from my mother who has been devotedly cooking for us since I was a little kid. She is the best cook in the world, for me at least. Before, when I get a chance, especially while I was still living with them, I used to help her with the preparation of ingredients. She taught me how to clean fish, wash meat, and slice vegetables depending on the dish we’re making. She also taught me how to choose fresh meat from the market. When we’re cooking together, she explains every single detail of the dish. I really liked this aspect of our cooking time; she shares what she knows and always tells me not to be afraid to experiment. I hope she will have a chance to read my blog, so she can be proud of me. And this is all because of her.

With regards to marketing and bargaining, it is my father’s expertise. Some people might consider it cheap, but that’s a very smart approach actually. I can’t forget the day when he got an item for almost half the price. I really pitied the vendor. But my father explained why I shouldn’t. First of all, we didn’t force or threaten him, just bargained. And last, the vendor willingly agreed with the price.

Ok, let’s go into business. There are two (2) things that make this dish very special. First, you fry the meat. And second, you add a little bit of sweetener. Before, I used to add sugar, but now I prefer to add honey. Someone gave me this idea because he noticed that I love sweets. And I agree with him because honey is more nutritious than sugar.

Let’s talk a little FACT here. Sugar is a manufactured sweetener where honey is a natural sweetener. Also, honey has a certain beneficial antioxidant and antimicrobial properties which are not present in sugar that makes it very good for our health.

Here’s how to make Chicken Adobo. l.

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Ingredients:
1 lbs. Chicken tenderloin; cut into bite size
2 gloves Garlic
1/2 cup Soy sauce
1/8 cup Vinegar
1/4 cup Water
few pieces of whole black pepper
2 tbsp. Vegetable Oil
2 tbsp. Honey
Salt and Pepper to taste


Directions:
1. In a pan, combine the chicken, garlic, soy sauce, vinegar, water, and whole pepper. Bring to boil and simmer for 5 to 10 minutes.
2. Remove the pan from the stove. Separate the meat from the sauce.
3. Use the same pan and add oil and the chicken. Let it fry for few minutes or as desired.
4. Add the sauce, honey, salt and pepper to taste.
5. Ready to serve.