ALMOND CHICKEN

Ingredients:

2 whole boneless skinless chicken breasts and cut in half, so you will yield 4 pieces.

½ teaspoon salt

½ teaspoon white pepper

SAUCE:

3 cups chicken broth, homemade or store bought

1 teaspoon soy sauce

1 cube chicken bouillon

2 tablespoons of amaretto or almond syrup

a dash of almond extract

TO MAKE A SLURRY:

3 tablespoons cornstarch

3 1/2 tablespoons water

BATTER:

1 C flour

1 ½ C water

½ t each of salt and pepper

a dash of almond extract or amaretto

Remaining Ingredients:

2 cups shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)

Oil for deep-frying, as needed

Preparation:

Season chicken with salt and pepper and set aside.

Prepare the sauce:

In a small bowl, mix the cornstarch and water to make slurry, set this aside.

Bring the broth to a boil, and then add the chicken bouillon, soy sauce, amaretto/almond syrup and the almond extract.

Stir until all the ingredients are incorporated. Taste and adjust the seasoning.

Lastly, pour in the slurry, stirring constantly until smooth.

Keep the sauce warm.

Prepare the batter:

Mix all the ingredients until you get a thicker pancake consistency. Adjust the ingredients if necessary.

Dip chicken breast in the batter.

Heat a wok or a pan, add oil for frying. Heat to 370 degrees F.

Fry the coated chicken pieces until golden brown, turning them once. Cook for about 5 minutes.

Drain the chicken on a rack to maintain the crispy texture. You can certainly use paper towel but if you leave the cooked chicken too long on the paper towel, the chicken will become soggy.

Cut the chicken diagonally into strips and place on a bed of shredded lettuce.

Pour a spoon or two of the almond sauce over the chicken and garnish w/ almonds and green onions.

Serve with steamed white rice.

 

BACON WRAPPED CHICKEN LIVER

This is my take on one of the dishes that we ordered at a restaurant that was supposedly a wonderful restaurant according to some celebrity Chefs. Well it turns out it was a disaster, i had to rate the restaurant. Check out the chefs that recommended this restaurant and my rating at  tripadvisor-Pete and Sams Restaurant -Memphis TN  - It's "OVER RATED, TOO MUCH HYPE".

Lisa Lillien's recommendation. It was okay but not the kind of pizza that i'd really go back. Anyone can make this pizza at home and probably taste even better.

This is Pete and Sam's chicken liver wrapped in bacon. What do you think? It was too oily, liver was medium rare in the middle, bacon was chewy. It needed more cooking.

This is my version of the bacon wrapped chicken liver. Waayyy better, if i may say so!

BASIL MAYO SALMON FILETS

Thank you, Marilyn for this wonderful dish. Check out more of Marilyn for more recipes and her artworks at  Marilyn of Artful Hawaii Girl  and Amaryllis of Hawaii. Marilyn is such a talented woman, she's a cookbook author, a poet and an artist as well, not to mention her profession, RN.

I was very happy when i received copies of her books and get to model her beautiful t-shirts. Thank you, Marilyn! Oh, and her lilikoi preserves, "To Die for!".

Okay without further ado, here's the recipe.

Serves 2

2 salmon filets (I used 4 small filet)
olive oil
Salt and pepper (I added pepper flakes)
balsamic vinegar (I used white balsamic vinegar)
mayonnaise
fresh basil or dried herbs
Italian bread crumbs

Drizzle salmon with olive oil and balsamic vinegar
Sprinkle on seasonings.
Layer basil leaves on top
Drizzle more balsamic vinegar
Spread mayo over basil
Add bread crumbs and bake at 400 degrees for 15 minutes.

These are my first harvest of my basil leaves. My hands are tiny to begin with but these leaves made my hand look like a kid's hand=;)

Just to make a comparison on how big they are! This is a big tablespoon, the leaves make it look like a teaspoon!

Served the salmon on a bed of Jasmine steamed white rice. YUM!!!

The combination of the ingredients were just perfect. So delicious!

Since i had roma tomatoes waiting to be used, i decided to give the recipe a little twist by adding slices of tomatoes. Yum! as well.

Both dishes were wonderful. So easy yet very delicious. You've got to try this recipe, it's a winner!

THANKS AGAIN MARILYN!

CHILI LIME CORN

Easy....easy...easy...yet oh sooo good! You can grill or boil which was what i did, either way, it's so good. Got the idea/ recipe from Foodie (Kim)

Ingredients:

Sweet corn

Chili powder

Salt

Lime (sliced)



Sprinkle the mixed chili powder and salt around the corn. Then squeeze lime juice around the corn.

Potato Salad (Purple and Yukon Gold Potatoes)

My version of Tyler Florence’s Potato salad. I did some changes to the original recipe http://www.foodnetwork.com/recipes/tyler-florence/potato-salad-recipe/index.html
Ingredients:

1/2 lb each of Yukon gold and purple potatoes

Kosher salt

1/2 bunch sliced scallions, white and green parts

1 tablespoons drained capers

1 cup mayonnaise (adjust if you want more mayo)

2 tablespoons Dijon mustard (i used honey dijon mustard)

2 tablespoons pickle relish

1/2 small red onion, chopped

1 tablespoon chopped fresh flat-leaf parsley

few dill, chopped

1/2 lemon, juiced

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Directions:

1. Put the potatoes into a big saucepan of cold salted water. Bring to a boil, cook potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.

3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

4. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

WATERMELON AND TOMATO SALAD

I LOVE, LOVE THIS SALAD. THIS IS ONE OF THE REASONS WHY I LOOK FORWARD TO WATERMELON AND TOMATO SEASON.

My sister from TN prepared this salad years ago and loved it! It's so refreshing and addicting. This salad is a must during summertime!

INGREDIENTS:

5 cups seedless watermelon diced

1/2 lbs. tomatoes seeded and diced

2 teaspoon sugar

1 teaspoon salt

1/2 cup red wine vinegar

1/4 cup olive oil

freshly ground black pepper

1 medium red onions julienned thinly

cilantro or basil or parsley for garnish



PROCEDURE:

In a large bowl mix chopped watermelon and tomatoes.

Marinate with sugar and salt for 15 minutes.

Put in the refrigerator to chill.

After 15 minutes mix in red wine vinegar, olive oil and onions.

Keep chilled.

When ready to serve add freshly ground black pepper and garnish with chopped cilantro or basil or parsley. I have tried both cilantro and basil. I like both and i know parsley will taste good with the salad too, so you choose.

Garnished w/ Parsley...

Garnished w/ Cilantro..

Garnished with basil...

LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)

HHHmmmm Lechon Manok..lami kaayo( lah-mee ka-uh- yu)! translation HHHmmm..Roasted Chicken..so delicious! One of my family's comfort food.

This is how i make my lechon manok, well typically the bird should be in a rotisserie. Nope i don't have a rotisserie...i wish!!! , so obviously this was roasted in the oven.


I believe, lemongrass is the key ingredient to a successful lechon manok. The smell and the taste of the lemongrass just brings me back to memory lane. I'm glad lemongrass are now widely available even the regular grocery stores now carry fresh and the paste in a tube, you'll find them at the herb aisle. And of course, Asian stores near you will definitely have lemongrass. If you can't really find lemongrass, substitute it w/ mint leaves or basil leaves.



INGREDIENTS FOR THE STUFFINGS: LEMONGRASS, SCALLIONS(GREEN ONIONS), BAY LEAVES, GARLIC, PEPPERCORNS.



MIX THESE HERBS /VEGGIES WITH SALT AND PEPPER.

INGREDIENTS FOR THE DRY RUB: SALT, GROUND PEPPER, ONION POWDER, GARLIC POWDER.

MIX KOSHER SALT, GROUND PEPPER, ONION POWDER AND GARLIC POWDER. RUB THIS DRY MIX IN AND OUTSIDE THE CHICKEN EVEN IN BETWEEN THE SKINS. STUFF THE VEGGIES/HERBS INSIDE THE CHICKEN

I MEANT TO TRUSS THE CHICKEN BUT GOT LAZY, I OPTED TO JUST TIE THE END PART

ROAST THE BIRD, BREAST SIDE DOWN FIRST. MY THEORY FOR THAT IS TO KEEP THE BREAST MOIST AND GET MORE FLAVOR FROM THE DRIPPINGS/JUICES. WHEN THE CHICKEN STARTS TO BROWN, TURN THE BIRD SO THE BREAST SIDE GETS BROWN AND CRISP. ALSO I PLACE IT ON A RACK TO ACHIEVE CRISPY SKINS ALL OVER.

CHICKEN SHOULD BE DONE AT 170 DEGREES F, INTERNAL TEMPERATURE. IF YOU DON'T HAVE A THERMOMETER YOU CAN CHECK IT BY INSERTING A SKEWER AND THE JUICES THAT COMES OUT SHOULD BE CLEAR IN COLOR. YOU CAN TURN THE DRIPPINGS INTO GRAVY.

LET THE CHICKEN REST FOR 10 TO 15 MINUTES TO LET THE JUICES SETTLE. CARVE AND SAVE THE ONIONS/SCALLIONS FROM THE STUFFING, I LOVE THOSE HERBS/VEGGIES AS A SIDE DISH=;)  DISCARD THE BAY LEAVES AND LEMONGRASS.

WE SERVE LECHON MANOK W/ LEMON JUICE/SOY SAUCE MIXTURE FOR THE DIP, STEAMED WHITE RICE AND THE HERBS/VEGGIES

BUTTERMILK PANCAKE WITH BLUEBERRY COMPOTE

This recipe is from THE COMMON GRILL COOKBOOK by Chef Craig Common

Buttermilk Pancake Mix:

1 1/4 C flour

2 T sugar

1 t baking powder

1 t baking soda

1/2 t salt

1 1/2 C buttermilk

1 cup creme fraiche or sour cream

1 egg

2 t vanilla extract.



Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix thoroughly.

In a separate bowl. whisk buttermilk, creme fraiche, eggs and vanilla. Add to dry ingredients and stir until blended.

Set aside until ready to serve.

BLUEBERRY COMPOTE:

1 C blueberries

1/4 C sugar

1/4 water

In a small saucepan, combine 1/2 C of the blueberries with the sugar and water. Simmer over low heat until berries burst, approximately 5 minutes. Add remaining berries. Continue cooking until mixture covers the back of a wooden spoon, approximately 3 to 4 minutes.

TO PREPARE BUTTERMILK PANCAKES: For each pancake, pour 1/4 C of the buttermilk pancake mix onto a hot griddle or pan. Cook until golden on both sides.

Place 3 or 4 pancakes on a serving plate and ladle Blueberry Compote over pancake. Top with whipped cream. Serve with warm pure maple syrup.

STRAWBERRY RHUBARB COOKIES

Another cake mix cookie, check out my other cookie HERE. So, i still have extra RHUBARB COMPOTE that i wanted to finish and i remembered i have a box of strawberry cake mix in the pantry that i've been planning on using.

I know strawberry and rhubarb are a perfect match so why not make cookies out of these ingredients! I also added some chocolate chips..why not...it just made these cookies oh so yummy!!! These cookies are so delicious if i may say so. You should give this a try.

Ingredients:

2 eggs
1/3 C canola oil
1 pkg. strawberry cake mix
1/2 C rhubarb compote
2 T chocolate chips

Pre-heat oven at 350 degrees F.
Combine eggs and oil.
Add the cake mix.
Beat well. 
Mix thoroughly.
Fold in the rhubarb compote and chocolate chips.*I added chips on half of the batter.
Drop by teaspoons onto baking pan lined with parchment paper or silpat.
Bake at 350 degrees for 8-10 minutes

PANCIT SOTANGHON

This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2

Ingredients:

2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil


Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.

BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
 Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Dahlia- http://energychef.blogspot.com/
Tressa Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/