Pineapple Stir Fried Chicken

Its really fun cooking meals. The taste of this meal is 40% pineapple and it taste so good. The aroma of the pineapple makes it more appealing. The combination of the pineapple with the chicken bits makes it more interesting. Try this and have some fun.

Ingredients:

2 Tbsp   vegetable oil

3/4 cup cooked chicken, diced

2 cups   cold cooked rice

2          green onions, diced

1/4 cup  carrots, finely diced

2 Tbsp   soy sauce

1           egg

1/4 cup  canned pineapple, drained and diced

            Optional: pepper to taste

1 tsp      Optional: sesame oil

Instructions:

1. Heat oil, and add chicken, rice, onions, carrots, soy sauce and sesame oil (if desired)

2. Stir-fry until hot -- about 2 minutes

3. Add egg and stir while cooking

4. Add pepper to taste, then add pineapple to warm rice and serve



Pineapple Roasted Chicken

This was the same as that of the Pineapple Stir Fried Chicken only that this was baked. The baking process makes it even more tastier and the aroma of the pineapple blends more with the chicken.

Ingredients:

1 whole       chicken, quartered

1 fresh         pineapple, skinned, cored and diced

1 Tbsp         ground ginger

Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees

2. Wash chicken thoroughly and pat dry

3. Season chicken with ginger, salt and pepper

4. Toss with pineapple and bake for 1 hour or until done

Grilled Pork Chop

My first time to try grilling. Its fun and its a "trial and error" method. Luckily, i made it just right.

What I've learned from grilling is that the fire must be set not so high and not so low, just right. During the first few minutes in grilling, its okay to set the fire a little higher than medium, after sometime that the food is cooked, then lower the fire accordingly.

Also, see to it that you turn it around from time to time so you can cook it equally. You may set the clock 5-10 min every turn around.

Grilling needs patience since it takes time to cook this special dish but its all worth it.

Ingredients:

4          medium pork chops

1/4 cup  salt

1/4 cup  white pepper

1/4 cup  fresh garlic, chopped

1/4 cup  fresh rosemary, chopped

Optional: bbq sauce

Instructions:

1. In a bowl, mix salt, white pepper, garlic and rosemary

2. Rub mix into the pork chops

3. Place pork chops in the refrigerator for one day to marinate

4. Place chops on medium-heat grill for about seven to 10 minutes per side, depending on thickness of the chop

Grilled Chicken BBQ

I've enjoyed grilling so i tried it with chicken. For chickens, its a little faster than grilling with pork so we need to put more attention to it or else we cannot equally grill this food.

Ingredients:

2 lb.      Chicken about 15

3/4 cup KRAFT Hot BarBQ Sauce

1 Tbsp.  hot pepper sauce

Instructions:

1. MARINATE in barbecue sauce mixed with hot sauce in a sealable plastic food storage bag for 30 minutes.

2. BARBECUE on medium-low heat for 20 minutes or until done, brushing with additional sauce during grilling.

Buttered Chicken

One of my favorite dish when it comes to chicken meals. I like this method because the cola blended the catsup and the butter well to the chicken. I am a fan of catsup so i really appreciate this meal a lot.

Ingredients:

1  pk     Chicken Wings

1  c       Coca-Cola

1  c       Catsup

1/4  c    Butter

Instructions1:

1. Put wings in baking dish.

2. Mix ingredients and pour over them.

3. Bake in a 325F oven until done, approximately 1 hour.

Instructions2:

1. Cook chicken with oil, a little of ketchup and butter

2. When chicken is half cooked, make it into pieces

3. Cook again now pouring coke in the pan until sauce stick to the chicken

4. Optional: melting butter when chicken is cooked.



Breaded Chicken

I put some special crumbs with the usual breaded chicken just to give a little twist.

Chicken

Bread Crumbs

Lemon to garnish

Salt and Pepper

Instruction:

1. Dredging the meat in the flour (salt and pepper the meat to taste before coating it with the flour) coating both sides and shaking off any excess.
2. Then put the floured meat into an egg wash with the other hand. An egg wash is just a couple of eggs beaten in a bowl, to which you can add a little water, a teaspoon at a time, so it won't be too thick
3. Lay the egg-coated meat into a plate of breadcrumbs and use your dry hand to pat the crumbs onto the meat
4. You can coat the meat in the breadcrumbs twice if you prefer -- it makes for a thicker crust
5. Place the breaded item on a plate covered with waxed paper
6. Refrigerate for approximately 20 minutes before frying (this helps the coating adhere better).

Adobong Manok

This is one Filipino favorite dish and its really easy to cook and serve. We can also use this method then fry our chickens. The method becomes the marination process. It depends on how you twist your foods. Its cool to experiment sometimes.

Ingredients:

1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)

3/4 cup white vinegar

4 to 6 cloves crushed garlic

1 - 2pcs. laurel (bay leaves)

1/2 each onion (sliced thinly)

1 cup water

1 teaspoon peppercorn

1/4 cup oil

1/4 cup soy sauce

1 teaspoon salt

Instructions:

1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.

2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.

3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.

4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.

Ebi Tempura Balls

This is my specialty dish.

How to make my special tempura balls?

Here's how:

First prepare the tempura batter:

250g     Tempura Flour

1           Egg yolk

250 ml  Ice cold water

Bread Crumbs

Instructions for Batter:

Put the batter in the chiller overnight

1. Put the flour into a mixing bowl

2. Put a hole in the middle and start pouring water little by little and mix with single stroke

3. Add egg yolk after all flour are mixed

Putting the batter overnight will ensure that it will remain light, crisp and fluffy when you apply it the next day to the shrimp.

Next day:

Prepare the marinate:

½ tsp    Sugar

½ tsp    Pepper

1           Egg White

1 8g.     MAGGI Magic Sarap

Instructions for Marinate:

1. Clean the prawns

2. Remove shell, head and tail (only the dirty part of the tail)

3. Clean the tail using the knife

4. Devein shrimp (removal of the gastrointestinal tract of a shrimp)

5. Make two or three incisions in the stomach sides of the shrimps to make it straight

6. Mix all ingredients and marinate the prawns for 1 hour (optional:overnight together with the batter)

While marinating the shrimp, prepare the tempura sauce:
40 ml    Kikoman Soy sauce 

60 ml    Mirin

            Ginger

            Water

            Optional :Radish grated

Instructions for Tempura Sauce:

1. Combine all ingredients and simmer

Next prepare the shrimp for frying:

500g     Prawns

            Tempura Flour

            Olive Oil (Deep Fry)

Instructions for Fried Prawns:

1. Dry shrimps on paper towels

2. Flour shrimps before frying [plus bread crumbs]

3. Heat vegetable oil to 340F degree in a deep pan.

4. *To check the temperature of the oil, drop a little tempura batter into the oil.

If the batter comes up right away instead of sinking to the bottom of the pan,

it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F

5. First dip the prawns to cook it but not too long at least 3 sec 3 repetitions

6. Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp. At east 30 secs

Prepare the ebi tempura with some garnish then serve. Enjoy eating and share some love!