This recipe is the best twist! Crispy golden chicken thighs absorb a carbonara style sauce for the latest chicken recipe enjoyable by the whole family!
Ingredients:
2 chicken thighs
2 tbsp flour
salt and pepper to taste
3 tbsp mozzarella cheese
Salt and pepper
Sauce ingredients:
1 tbsp olive oil
200 grams / 7 oz of bacon
1 smaill white onion, minced
4 garlic cloves, minced
1 1/2 cup cream
1/2 cup mozzarella cheese
1/2 tsp cornstarch (dissolved in a little cold water)
Directions:
Slice both chicken thighs in half lengthwise direction and flavor with salt and pepper.
Mix the mozzarella cheese and flour then use this combination to coat the chicken pieces.
Fry the chicken thigh strips with oil for about three minutes on each side until thoroughly cooked.
Remove the fried chicken from the pan, then add more oil and the bacon. Cook until the fat begins to melt and add the minced onion.
After frying for two to three minutes, add garlic, mix together and then cover the chicken with cream.
Add the mozzarella, salt and pepper to taste. Pour the cornstarch mixture into the pan.
Sardines are fish which are usually considered with other dishes. This fish is low on the food chain so it only has trace amounts of poisonous heavy metals like mercury. Sardines are considered a “super food”, meaning they contain many nutrients and omega-3 fatty acids. Today we will try something new and delicious by frying our sardines as patties! We are going to use sardines from a can for this recipe. Let’s start cooking:
First we need to prepare the onion and garlic. Start by chopping the onion in to fine pieces. Next break open each clove of garlic and chop them up finely. When you’re finished combine the pieces of onion and garlic together in a mixing bowl. We’ll take the rest of our ingredients and mix them together with the onion and garlic. Empty out the can of sardines in to the bowl. Spoon in four tablespoons of breadcrumbs. Pour in three tablespoons of soy sauce. Last, crack open an egg and pour the contents into the bowl with the other ingredients. Mix everything together very thoroughly! For this recipe, I used a common table fork to mix the ingredients.
So now we’re ready to go ahead and fry our patties. We’ll put a frying pan over medium heat. Pour in enough oil to cover the bottom of the frying pan. Wait until the oil begins popping in the pan. Take an amount of our sardine patty mixture in a table spoon then carefully place it into the oil in the frying pan. Then, flatten the ball into a patty with the bottom of the spoon. Depending on the size of the frying pan, you should be able to fry at least three or four of the sardine patties at once.
After our patties have fried to a golden brown, remove each one to a dinner plate covered in a paper towel. The paper towel is for absorbing the cooking oil. You can serve sardine patties with tomatoes and lettuce. Please enjoy your meal!
Embutido refers to refers to a type of meat loaf wrapped around slices of egg and sausage. There are many different varieties of embutido enjoyed all over the world. We will be cooking the version from the Philippines. Below are the ingredients needed to cook our embutido:
Ingredients:
3 lbs ground pork
1 large yellow onion
1 large red bell pepper
1 large orange bell pepper
1 large carrot
1/2 cup sweet pickles relish
2 oz. raisins
2 tbsp sugar
2 tbsp oyster sauce
2 cup cheese
1/4 tsp black pepper
1 tsp salt
2 cups bread crumbs
6 eggs
5 hotdogs
4 to 5 cups of water for steaming
In a mixing bowl, combine all ingredients except for the hotdogs and hard-boiled eggs
Grease the aluminum foil with butter.
Spread about 6 tbsp of the mixture on the aluminum foil
Roll tightly and wrap in the aluminum foil. Seal by twisting both ends.
Arrange the embutido rolls in the steamer. Steam for 1 hour.
After removing the embutido rolls from the steamer, you can either fry the embutido in a frying pan with a little light oil or refrigerate the rolls and eat them later.
Who doesn’t love a good Chinese takeout? Today we’ll cook our own Chinese pepper steak without the cost of delivery! Keep reading and I’ll walk you through the preparation and completion of a delicious Chinese pepper steak meal.
First, we need the right ingredients for our Chinese pepper steak. Traditionally, beef is used but for this dish we’ll use pork as the meat ingredient. The complete list of ingredients is below:
Ingredients:
1kg / 2.2 lbs pork steaks cubed
1 onion
6 cloves garlic
1 cup of water or pork broth
2 tsp sugar
2 tbsp soy sauce
2 tbsp oyster sauce
1 bell pepper
1 Knorr brand pork bullion cube
The two main ingredients after the meat is a bell pepper and an onion. They both need to be carefully washed then cut in to large pieces. Next, break open each clove of garlic and then either dice or mince each peeled clove. We still need to prepare the pork. Carefully wash your cutting surface with hot, soapy water, then cut the pork into small, thin slices.
Now we’ll get the sauce going in our wok or frying pan. First, lets stir fry our vegetables in oil in the work or frying pan. Heat two tablespoons of oil and when it starts to sizzle, add our prepped bell pepper, onion and garlic. After stir frying for five minutes, add one cup of water or pork broth in a wok or frying pan. Add the two tablespoons of soy and oyster sauce to the hot water. Stir in the Knorr brand pork bullion cube. Last, add the two teaspoons of sugar to the sauce. After stirring for five minutes, add the pork which we sliced in to thin pieces.
Cover the wok or frying pan and let it all cook for an hour. The pork meat should have an internal temperature of 145 degrees Fahrenheit or 66 degrees Celsius. I recommend purchasing a meat thermometer to ensure you’re safely cooking your meats.
Transfer our pepper steak stir fry to a serving dish. Of course our pepper steak stir fry wouldn’t be complete without a side of white rice! I recommend Jasmine rice for an authentic Chinese stir fry experience.
The Filipino adobo dish is one of the most popular in the Philippines. The focus of adobo is tender cooked chunks of meat covered in a sweet, distinctive sauce. In this recipe we’ll use brown sugar, bay leaves and vinegar to enhance the flavor of the adobo. Our adobo will be easy to prepare and even easier to cook. Lets start with the list of ingredients that I’ve provided below.
This is a recipe post for Filipino Pork Adobo. It is a dish made of pork slices cooked in soy sauce, vinegar, and garlic. There is a variation where onions are also added. Adobo is a popular dish in the Philippines.
Adobo, in general, can be cooked using different kinds of meats. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.
Pork Adobo Filipino Version
This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.
Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location. The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.
Pork and Chicken Adobo perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked in adobo style. It can be done the same way as this recipe, with or without onions.
I started by infusing the flavors of the spices in oil. First, the garlic was cooked and then the black pepper and dried bay leaves were added after a minute or two. This step will make your pork adobo smell amazing from the beginning and will help it to be more flavorful because of the infused oil. Always keep an eye on the garlic because we do not want it to burn.
Finally, water is an important to braise the meat. You can substitute it with beef broth (or even chicken broth) for your dish to be more yummy.
Try this basic pork adobo recipe. Happy cooking!
Ingredients:
1kg / 2.2 lbs pork
1 yellow or white onion
6 cloves of garlic
2 tsp brown sugar
2 bay leaves
1/4 cup soy sauce
3 tsp vinegar
1 sachet of seasonings
2 tsp oyster sauce
1/4 tsp black pepper
1/2 cup water
Heat the oil in a cooking pot.
Add the garlic. Cook until it starts to turn light brown.
Add the onion cook for 2 mins
Put the pork in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
Pour the soy sauce, vinegar, black pepper, oyster sauce , knot seasoning or adobo seasoning , bay leaves and sugar.
Add water ( beef or chicken broth). Let boil. Cover and cook in low heat for 40 minutes or until the pork is tender. Add more water or beef broth if the liquid starts to dry quickly.
If the pork is already tender, cook for another 5 to 8 mins until the sauce thickens.
Taste your pork adobo and decide to add salt if needed.
Transfer to a serving plate. Serve with white rice.
Share and Enjoy
We’ll prepare our vegetables first and they are an onion and six cloves of garlic. Peel the outermost papery skin off of the onion and then, using a sharp knife, dice the onion in to small pieces. Next, we’ll prep our garlic. Break open each clove of garlic with the flat of the knife. Press down on the clove until it splits open. Remove the rough, outer skin until only the smooth clove remains. Carefully slice each clove in to tiny pieces. Repeat this process for the remaining five cloves.
Now we’ll turn to our pork meat preparation. Carefully wash the cutting surface with hot soapy water. Using a sharp knife cut the pork into medium sized cubes. Take care to wash your hands after handling the raw pork.
As adobo is a stir fry style dish, we’ll start cooking by heating two tablespoons of oil in a wok or frying pan. After heating the oil for two or three minutes, add our diced garlic cloves to the oil. Stir the garlic pieces in the oil until they start to brown.
Next, add the onion pieces and thoroughly stir them in the oil with the garlic. Lightly brown the onions in anticipation of adding the pork. If you need to add more oil do so now.
Transfer the raw pork to the wok. Stir the pieces of pork so that each piece of meat is covered in oil. Cook the pork with the onion and garlic for two minutes.
Let’s build our sauce with the remaining ingredients. Pour the three teaspoons of vinegar over the pork. Let the vinegar come to a boil and then add the quarter cup of soy sauce. Sprinkle the black pepper in to the wok. Spoon in the two teaspoons of oyster sauce. Since the oyster sauce is thick, make sure to stir the entire wok so that the sauce is evenly distributed over the meat and vegetables. Open a sachet of Knorr seasoning and sprinkle it all over the contents of the wok. Add the sugar and stir it in.
Last, but certainly not least, throw in the two bay leaves. Empty the cup of water in to the wok. Stir, stir and stir some more! Let the ingredients boil together in the wok until the pork chunks are tender.
Here I need to warn you to check the internal temperature of the pork meat. Use an electronic thermometer to test the meat. We want the temp to be at least 145 degrees Fahrenheit or 66.7 degrees Celsius .
