Aida’s Pork BBQ & Java Rice

Java Rice 007Java Rice 011Aida’s Pork BBQ

 

Mix equal parts of:

Soy Sauce

White Sugar

Water

Marinade meat overnight. Sprinkle sesame oil.

 

 

Java Rice

3 cloves garlic, finely chopped

1 small onion, finely chopped

3 to 4 cups of day old white rice

1/2 Tablespoon Annatto Powder

1/4 teaspoon Turmeric Powder

4 Tablespoon Butter

1 teaspoon Garlic Powder

1/2 teaspoon Chicken Soup Powder Mix

1/2 teaspoon Kosher Salt

Green Onion, chopped

 

Melt butter. Mix annatto, turmeric, garlic, chicken soup mix powder and salt into melted butter. Mix well.

Saute garlic and onion.

Add rice.

Garnish with green onion.

 

Java Sauce

 

1/4 cup kecap manis or sweet soy sauce
1/4 cup smooth peanut butter or finely ground peanut
1 garlic clove
Prepare java sauce by mixing all ingredients.
Adjust by adding a little water if you want it thinner or more peanut butter and kecap manis if you want it thicker.

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Fresh Lumpia

Fresh Lumpia 008Fresh Lumpia

 

Garlic

Onion

Ground Pork

 

Chop finely :

Cabbage

Carrots

Green beans

Sweet Potato

 

Peanut Butter

 

 

I saute EACH vegetable separately. It tastes better than stir frying them all together.

 

Saute garlic and onion. Add ground pork, season with salt and pepper.

Add vegetable, cook well, season with salt and a dash of sugar.

Set aside. Spoon peanut butter and mix well.

 

Saute each vegetable adding it to the already cooked vegetables, adding peanut butter each time.

 

Lumpia Wrapper:

 

2 eggs

2 TBSP vegetable oil

1 cup cornstarch

1 and 1/2 cups water

1/2 tsp salt

 

Mix eggs, oil , salt and water with whisk, adding water slowly.

Spray pan with Pam.

Scoop 1/4 cup of mixture into hot pan, covering entire pan. Once the sides lift, wiggle the pan until it loosens up by itself.

Slide into a plate.

Note: The first one does not usually make it.

 

Lumpia Sauce

 

1/2 cup sugar
1 tbsp soy sauce
2 cups broth or 2 cups water and 1 beef/chicken bouillion
1 tsp. salt
2 tbsp. cornstarch in 1/4 cup water

 

Blend first 4 ingredients together.

Bring to a boil. Remove from fire.

Thicken with cornstarch.

Sprinkle with minced garlic and serve.

4-6 cloves garlic, mincedImageImageImageImageImage

 

Salpicao

Salpicao 004

1 1/2 lbs beef sirloin (or tenderloin), cubed 

3 tablespoons garlic, minced 

1 teaspoon salt

1/8 cup butter 

3 tablespoons olive oil 

1/2 teaspoon ground black pepper 

5 tablespoons Worcestershire Sauce

2 tablespoons oyster sauce

 

Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.

Add the olive oil and marinade for at least 30 minutes.

Heat pan and add marinated beef.

Sear the beef until the color of the outer part turns brown. 

Toss the beef while searing so that all sides are uniformly cooked.

Add the oyster sauce and Worcestershire sauce and continue tossing until the liquid dries up.

Add butter and cook for 2 to 3 minutes more.

Recipe from : http://panlasangpinoy.com/2010/02/26/easy-beef-salpicao-recipe/

Salpicao 004 Salpicao 005

Nicoise Salad

Salad Nicoise with Seared Tuna

Recipe courtesy Tyler Florence

Serves:8 servings

Ingredients

Vinaigrette:

  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh tarragon
  • Sea salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Salad:

  • 1 pound small red new potatoes, scrubbed and halved
  • 8 large eggs
  • 1/2 pound haricots verts or French green beans, stems trimmed
  • 2 pounds fresh sushi-quality tuna
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 pint teardrop or cherry tomatoes, halved
  • 1 cup nicoise olives
  • 16 anchovy fillets
  • 16 caper berries with stems
  • 1/2 bunch fresh chives, snipped in 1/2

Directions

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

Mixed Potatoes and Green Beans. Take note on the purple potatoes. First time to eat them!

Plate: Right to left: Garlic, Mustard, Tarragon, Red Wine Vinegar, Parsley Lemon, Prasley and Extra Virgin Olive oil

Boil quartered potatoes with eggs

Steam Green Beans with the potatoes and eggs

Chicken Kiev

  • 4 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon kosher salt, plus extra for seasoning chicken
  • 1/8 teaspoon freshly ground black pepper, plus extra for seasoning chicken
  • 2 boneless, skinless chicken breast halves
  • 1 cup flour
  • 1 large whole egg, beaten with 1 teaspoon water
  • 1 cups Japanese bread crumbs (panko), plus 1/8 cup for filling
  • Vegetable oil, for frying

 

Directions

Combine butter, parsley, tarragon, 1/2 teaspoon salt, and  black pepper. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

 

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

 

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

 

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

 

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

 

Dip each breast in flour , then to the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

 

Battered Chicken

Battered Chicken

 

Chicken, cut up in pieces

Star Margarine

Ground Garlic (Lots)

Salt 

Pepper

Calamansi 

Fish Sauce

Eggs

Cornstarch

 

Marinate chicken in a splash of fish sauce, calamansi, salt,garlic, pepper. Mix in Star Margarine. 

Add eggs.

Add cornstarch.

Mix well.

Fry until golden brown.

Lasagna

Lasagna 005

LASAGNA

Marinara Sauce

Source: California Pizza Kitchen-Pasta, Salads, Soups and Sides

1/4 cup extra virgin olive oil
2/3 cup minced onion
3 tablespoons minced garlic
16 Roma tomatoes, cut into 1/4-inch dice
14 cup Chianti or other dry red wine
2/3 cup minced fresh basil
3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried)
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato paste

Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes.

Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes.

Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more.

Remove from the heat and set aside.

4 sheets of Fresh Lasagna Sheets

 

Make your own recipe of your Tomato Sauce, but make it more watery if you are using Fresh sheets of lasagna.

 

1/4 cup extra virgin olive oil
2/3 cup minced onion
3 tablespoons minced garlic
16 Roma tomatoes, cut into 1/4-inch dice
14 cup Chianti or other dry red wine
2/3 cup minced fresh basil
3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried)
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato pasteCombine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes.Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes.

Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more.

Remove from the heat and set aside.

Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.Zcu6B1P2.dpuf

1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99
1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99
1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99

BECHAMEL SAUCE:

1 cup Butter

2/3 cup Flour

3 cups Hot Water

3 cups Milk

2 teaspoon salt

1/2 teaspoon pepper

2 cups grated Cheese

Melt butter in a pan. Blend in flour. Gradually stir in the hot water and milk. Cook until bubbly,stirring frequently. Season with salt and pepper. Set aside.

Grease pan with butter or spray.

Pour about 1/4 of the Bechamel Sauce.

Arrange a layer of pasta.

Spoon in tomato sauce, sprinkle with cheese.

Repeat.

Bake at 350 degrees until top is golden brown. Let it stand for 5 to minutes to set layers.

Serve with  Parmesan Cheese if desired.

Tomato Meat Mushroom Sauce

Bechamel Sauce

Cheese

Fresh Lasagna Sheets

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