Torikatsu with Lettuce Salad

BRIEFING:

Panko-Bread Crumbs
-if you know how to make fresh panko, it will be best to join our recipe. If not, you can buy those packed ones from the grocery stores.

Nori Wrapper or Sea Weeds
-You can buy Nori wrapper from Unimart Or Japanese Stores.
-Sea Weeds can be found in Supermarkets. (Thailand Sea Weeds or Japanese or China ones are ok)

There's a lot of Steps to consider here, but if you enjoy cooking without thinking so much for your effort, then this dish will just be easy for you!

Ingredients for Katsu Sauce:
Minced Ginger
Brown Sugar
Mirin
Kikkoman
Water
Cornstarch, Diluted in Water
Garlic Powder
Worcestershire Steak Sauce
Black Sesame Seeds/White Sesame Seeds (Roasted)
Kewpie (for garnishing)
Nori Wrapper or Sea Weeds (for Garnishing)

1. Boil water, add kikkoman, brown sugar, dash with Garlic Powder,  drops of steak sauce (depends how much sauce you're doing), mirin, minced ginger (finely).
2. Add diluted cornstarch to make it thick. Set aside. 
(this sauce should be sweet, a little sour like taste)
3. After cooling the sauce, transfer into tubes, so you can use this to drizzle our dish!

Ingredients for the Tori Fry (Chicken)
Chicken Breast (fats removed) Whole or halved
Fresh Panko or Instant Bread Crumbs
All Purpose Flour
Eggs
Salt and Pepper for the Chicken
Oil for Frying

1. Prepare a plate of flour, another deep bowl for beaten egg, finally a plate for bread crumbs.
2. Pre-heat Deep frying oil in low-medium fire.
3. Pat dry your chicken, dash with salt, garlic powder and pepper. 
4. Dredge chicken onto our flour plate (black to back)
5. Dip dredged chicken onto beaten egg.
6. final coat for chicken will be the bread crumbs, get ready to deep fry this. 
7. Make sure your oil is really heated before frying this. Otherwise, it will just turn out oily if oil is not ready. 
8. Deep fry 10 mins. for chicken.  15 mins for Pork (pork cutlets).
9. Strain excess oil. 
10. Chop in thick strips.

How to garnish?
1. Arrange chopped Chicken Fry onto our serving dish. 
2. Drizzle with Katsu sauce.
3. Drizzle with Kewpie. 
4. Topped with Sea Weeds. 
5. Sprinkle with Black sesame seeds. 

FOR THE SALAD:
Chopped Lettuce
Mango-Wasabe Dressing (Please check out my other post, i have posted this dressing recipe)
Topped with Black Sesame Seeds

TIPS!
Same method and all other ingredients for TONKATSU... you just have to replace our chicken breast with PORK CUTLETS. 

Once you eat this, make sure you combine all the ingredients stated here... Will surely tickle your taste buds! 

ENJOY!!!!

I really don't measure my ingredients, but I hope this page will still help you! 

THANK YOU!

Chili Butter-Garlic Prawns

Ingredients:
Garlic
Thai Sos Chili
Margarine
Butter
Brown Sugar
Soy Sauce
Pepper
Catsup
Cornstarch
Oil for Frying
Fresh Market Tiger Prawns

1. Clean your prawns, DO NOT REMOVE SHELL.
A. Devein prawns, cut head using a scissors (do not remove)
B. And also cut body shell, cut meat to devein around 40% way. (not half way)
2. Preheat oil, deep fry our prawns. If desired, you can dredge prawns in cornstarch before frying. Any will do. Make sure you pat dry our fried prawns to remove excess oil. 
4. On a separate pan, heat butter and margarine, add in crushed garlic, thai sos, brown sugar, Soy sauce, pepper and catsup. Turn to very low heat. 
5. Prepare cornstarch mixture, add in to sauce and wait till it thickens. 
6. Arrange prawns into serving dish, pour in Chili butter-Garlic sauce, then serve. 

Fresh Clam Pasta

Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt
Chopped Parsley
Fresh Market Clams 
Pasta (Spaghetti/ Angel Hair or simply any pasta will do)


1. Heat pan, add butter then garlic.... followed by cream, cream cheese. 
2. Add Salt to taste. 
3. Add in washed Clams (Can also add squid or shrimps), boil to very low heat, and wait until Clams had opened their shells.
4. Arrange on serving plate, garnish with chopped parsley. Then serve hot. 


TIPS!
You can make this white sauce recipe on bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make. 

I hope you will enjoy this recipe as much as I did!

Creamy Garlic Mussels

Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt

Fresh Market Mussels (Pre Boiled)


1. Heat pan, add butter then garlic.... followed by cream, cream cheese. 
2. Salt to taste. Set aside. 
3. Boil your mussels (or any seafood), drain. 
4. Arrange on serving plate, pour white sauce over it. Then serve hot. 
5. Toast your bread on the side to create sides on this dish. 


TIPS!
You can make this white sauce recipe on your pasta, bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make. 

I hope you will enjoy this recipe as much as I did!

Pusit Negra in Coco Milk

DO NOT COOK THIS FOR MORE THAN 20 MINUTES!
DO NOT REMOVE THE SQUID SKIN!
SAVE THE INK!

Ingredients:
1 Kg. Squid in rings and Save the Ink (If you want a more artistic way of presenting the squid, do it)
1 tbsp Bagoong or Shrimp Paste
1 Cup Coconut Milk (Unang Gatang Piga only)
Green Sili Espada Whole (sliced in rings if you want it spicy)
Oil
Cooking wine (optional, but I do)
1 tbsp Minced Garlic
1 Whole White Onion Cloves
1 tbsp Soy sauce (it depends how salty your Shrimp paste is)
1 tsp Vinegar
1 tsp Brown Sugar
Dash of Ground Black Pepper
1-2 tsps Diluted Cornstarch

1.  Preheat Oil, saute onions, garlic, green chilies and shrimp paste in large flame.
2. Add in Squid Rings, cooking wine, soy sauce, vinegar, brown sugar and black pepper.
3. (You can remove excess water if you want before adding coconut milk)
4. Pour in Coconut milk (1 cup for saucy squid).
5. Cornstarch to thicken the sauce.
6. Top with Fresh green chili to garnish.

ENJOY!

Beef Ball (Dimsum)

Ingredients:

3/4 to 1kg FINE 100% Lean Ground beef (sirloin)
1/4 cup chopped or minced shrimps (optional)

1/2 Cup Turnip in cubes 

1-2 tbsp Kuchay, chopped (optional)

1//2-1 tsp Minced Ginger

1/2-1 tsp Coriander, chopped 

1 tsp Sesame Oil

1 Large Egg

3-4 tbsp Cornstarch

2 tbsp Soy Sauce 

Little of Brown Sugar (to balance)

1 tsp of Seasoning (Master/Knorr)

Salt to taste

MSG? (I don't use MSG, but if you want, it's your choice)

1. If you have a food processor at home, you can grind your meat twice. or if you will buy your meat from the grocery, tell them to have it ground twice.

2. Kuchay should be chopped in tiny pieces, Should be bigger than the coriander. 

3. Coriander should be chopped finely.

4. Garlic should be minced, we don't want to catch those garlic chunks inside the meatballs. 

5. Ginger should be grated or minced finely. 

6. Turnip cubes should be about smaller than 1/4 x 1/4 inch. 

7. Mix everything well together, you should add soy sauce, salt and seasoning little by little.

8. Make a ball, about a GOLF BALL size, then steam for about 15-20 minutes or more if needed. Then serve.

I DON'T REALLY MEASURE SO MUCH OF MY INGREDIENTS, BUT I STILL HOPE THAT THIS WILL GUIDE YOU IN YOUR KITCHEN TROUBLES!

Restaurants doesn't include much Kuchay in their beef balls, but I wanted more here! Who cares! :)

ENJOY!

Chili Sauce

Briefing:

CHILIES! CHILIES! CHILIES!

Make sure you will not touch any of these, otherwise you'll have burnt hands afterwards. You can wear surgical gloves and surgical mask while preparing your CHILI SAUCE. 

SO MANY WAYS TO COOK IT! But i will share the common method and the doable one. 

MILD

CHOP IT IN RINGS

YES, manually CHOP it. 

Or if you have a food processor that has a special setting of slicing in rings, then go ahead.  

CRUNCHY HOT!

SUN DRIED, OVEN DRIED, AIR DRIED....IT'S UP TO YOU., FOR AS LONG AS THERE WILL BE NO MOLDS BUILD-UP. MAKE SURE EVERYTHING ARE DRY AND CLEAN.

CHOP IT IN RINGS. 

SUICIDAL HOT!

MINCED IT! 

USING A FOOD PROCESSOR OR BLENDER OR ANY MACHINE THAT CAN GIVE YOU THESE RESULTS? GO AHEAD!

INGREDIENTS:

1/2 cup Minced Garlic

1 Cup Chilies (Your way)

2-3 Tbsps Brown Sugar

1 tbsp tbsp Soy Sauce

3/4-1 Cup of Corn Oil

Seasoning like "MASTER" or "KNORR SEASONING"

Procedure for MILD AND SUICIDAL HOT: (sticky)

1. Preheat oil.

2. Add all ingredients together, cook in very low heat for 45 mins. 

3. Cool then serve.

Procedure for CRUNCHY HOT: (with crunch and texture)

1. Preheat oil.

2. Add Garlic and Chilies. Toast it. Medium heat. 

3. add the rest of the ingredients. 

4. Cook in med heat for 15-20 mins. 

5. Cool then serve. 

*** Careful not to over cook your garlic, otherwise it will be bitter. 

TIPS:

You can make more yields and transfer in a clean bottle for selling. You can keep these for months! Don't forget to refrigerate after opening to prolong shelf life. 

Old Fashioned PANCAKES!

Ingredients:
1.5 Cups All Purpose Flour/ Sifted
3.5 tsps Baking Powder/ Sifted
1/2 tsp Salt
1 Tbsp White Sugar
1.25 Cups of Fresh Milk/ Non-Fat Milk
1 Large Egg
3 tbsps Melted Butter

For your Toppings:
I always Mix the Heavy Cream and the Room Temp butter, whip it then refrigerate.  You can prepare this ahead of time. 

Can also drizzle and Granish your pancakes with:
Maple Syrup
Corn Syrup
Blueberry
Whipped Cream
Confectioners Sugar  (Sift on top of your pancakes)
Chocolate Syrup
Nutella
Cookie Butter
Fresh Sliced Fruits


Making Pancakes from SCRATCH!

1. In a large bowl,  sift together the flour, baking powder, salt and sugar.

2. Make a well in the center, pour the milk, melted butter and egg. Use a whisk, then mix. 

3. Use a non-stick griddle, pour about 1/4 cup of batter onto the griddle (I use pancake shaper/ egg shaper  to make even pancakes).

4. Brown on both sides, serve HOT!

Making Pancakes using ready-MIX ones (Pillsbury is the best for me)

1. Pour everything into your large bowl, instead of using water here, replace water with fresh milk. 

2. Same procedure as above Nos. 3 and 4. 

3. ENJOY!

TIPS!
To make perfect looking pancakes, do not put oil on the pan before you pour the batter for NON-STICK PANS....

You have no choice if non-stick pans is not available in your kitchen, just put a little amount of butter or oil to prevent pancakes from sticking.

If you put more oil than what is needed, it will create a not-so flawless surface.

Use a shaper to make thicker and fluffy pancakes.

THAT'S IT!!! 

Japanese Mango-Kani Salad with Wasabe Dressing

Ingredients:
Dressing:
Kewpie Japanese Mayo
Japanese Sesame Dressing (optional)
Ripe Mango
Wasabe (Powder) about 1/2 tsp or 1tsp (Depends)
Water
Sugar
Salt to taste

Lettuce
Ripe Mangos
Nori/Seaweeds
Kani/crab sticks (shredded)

I enjoy doing this because each time I make the salad, I produce different result in how you garnish and show your presentation.

MAKING THE SALAD:
1. Slice the lettuce into bite pieces and arrange into your serving dish.
2. Slice your mangoes, arrange on top of the lettuce.
3. Shred your kani (hold your kani like the way you hold the stick from the toy elesi, twist it using both hands then let it fly), do this tip and it will save time in shredding your crab sticks.
4. Top with cut nori sheets on top.

MAKING THE DRESSING:
1. Squeeze kewpie in a deep bowl, add in water.
2. Dilute Wasabe powder into the water to prevent wasabe build ups in our dressing. pour over the kewpie and water mix.
3. Use a blender or food processor, about 2-3 mangoes, make a "mango smoothie", pour over our salad dressing mix.
4. Add in Sesame Dressing, little salt and sugar to taste... (if the mangoes are sweet in season, no need to put sugar)

ENJOY!

Steamed King Fish

Briefing:
Buying Fresh King Fish from the market is not an effort, it is very easy to find fresh ones and can even see live ones in their aquariums! You can buy this ahead of time, make sure you handle your seafood correctly in order to preserve the freshness even in your Cold Storage.

Ingredients:
Live King Fish/ Fresh King Fish
Big Onion Leeks- sliced thinly/diagonal. the thinner the better, it will just curl up.
Wansuy/Corriander- chopped

Sauce:
Soy Sauce
Sugar
Wansuy/Coriander- minced
Corn Oil-Optional

1. Prepare the steam, make sure you wash your fish thoroughly with water. DO NOT PUT SALT before steaming.
2. Do not over steam. 10 minutes is ok. It depends how big your fish is, the vision here is DO NOT OVER STEAM.
3. After steaming is done, save the stock the fish has produce, pour in a pan or pot for the sauce. KING FISH? set aside pls.
4. Heat stock, add in Soy sauce (Not so much), add minced coriander and sugar to taste. Remove from heat. Pour over the fish. (You can add drops of oil into the sauce if you want to make the result shiny)
5. Garnish with Wansuy/coriander and Onion leeks on top of the Fish then serve.

Steamed Live Shrimps/SUAHE

Briefing:

When you dine at a Chinese Restaurant, families and friends will never miss ordering this dish. For seafood lovers, you always appreciate the freshness and crunch of these Shrimps! Now, you will be trying this at home without spending so much!  It seems so difficult to cook it, but you will realize that frying an egg is harder than STEAMED SUAHE.

You must buy live suahe from the market before you cook this, I don't recommend you buying shrimps ahead of time and then freeze it. You will never achieve the RESTAURANT STYLE result. Believe me.

Ingredients:

Shrimps/ Suahe

Boiling Water in a Pot

Chopped Wansuy

Little Salt to taste

Sauce:

Wansuy

Stock from the shrmip (from the steam, save for this sauce)

Soy Sauce

Sugar

1. Boil water, quickly submerge LIVE shrimps and wait till the color turns  ORANGE. As soon as it happens, remove shrimps and drain. It will be about less than 3-4 minutes from the boiling time.

2. Save the stock that the Shrimp has produced for the sauce, maybe scoop a little amount of the shrimp stock, heat it with a little soy sauce in the stock... add in chopped wansuy and sugar to taste.

3. Then serve.

ENJOY!

Jellyfish Cold Cuts

Briefing:
You can buy the jellyfish cold cuts from the market (Arranque Market), or some Chinese stores located in Downtown Manila. No need to cook this dish, just simply wash with cold water, submerge everything in water then refrigerate.

After 1-2 hours, here's what you need to prepare:
Ingredients:
1 Cup Jellyfish cut in strips (1/4 inch), washed. Drained. 
1tsp Black vinegar
1tsp Soy Sauce
half tsp Roasted Sesame Seeds
2-3tsp Brown Sugar
1 tsp sesame Oil
A little of Chili Sauce and Oil

1. Mix everything together in a bowl: Black vinegar, sy sauce, roasted sesame seeds, brown sugar, sesame oil and chili sauce. 
2. Cut or slice your jellyfish in strips, make sure you have already cleaned them and drained. 
3. Join everything together... Serve cold or room temp.. 

Oyster Cake

Ingredients:
Yield (1 whole oyster cake about 10 inches diameter)

Fresh Oysters 1/4kg
Bean Sprouts/ Togue (about a handful)
Onion Leeks, green part (Chopped)
Garlic (Minced)
Wansuy (Finely Chopped)
White Onions (sliced)
Camote/ Kamote Powder 3/4 cup
Black Ground Pepper
Soy Sauce tbsp
2 large eggs, beaten separately
Minced Ginger (Optional)
Oil for Frying
2 Large pans



1. Wash and strain your oysters (15-20 mins.)
2. In a deep mixing bowl, mix everything,  bean sprouts, onion leeks, garlic, wansuy, white onions, camote powder, black ground pepper, soy sauce 1tbsp and 1 large egg.
3. Heat Oil in pan #1, if ready, mix the drained oyster into the prepared mix, and pour over the heated oil right away.
4. Pour Beaten egg on the edge of the cake slowly.
5. In a very low heat, cook the entire cake at one side for about 10-15mins. Please watch out as we don't want to burn the first side.
6. On your pan #2, preheat with little amount of oil. Make sure that you will be able to check the firmness of the cake, we should be ready by then to flip over the cake onto our pan #2.
7. Flip it really fast and with care, after transferring (flipping), cook the other side for another 10 mins. in low heat. 
8. Garnish with Spring Onions on top then serve hot!

TIPS!
It will be challenging for you to make the Oyster Cake really perfect... but once you have mastered the flipping by transferring from one pan to another, you will do it again and again effortlessly! 

It will be better if you will use non stick pans for less Oil... 

I hope you will enjoy your Restaurant-like Oyster Cake at home!

Onion Rings with Garlic Dip

Ingredients for the
BATTER Option 1
   All Purpose Flour
   Cornstarch
   Salt
   Black Ground Pepper
   Egg
   Cold Water

CRUMBS Option 2
   Bread Crumbs
   All Purpose Flour
   Egg
   Salt
   Black Ground Pepper

Big Rings of White Onion
Oil For Frying

FOR THE DIP:
Mayonnaise
Minced Garlic
Garlic Powder
Water (Room Temp)
Brown Sugar
Black Pepper Ground
Honey Dijon Mustard

1. (OPTION 1 BATTER)
Mix (1:1)All Purpose Flour and Cornstarch in cold water, add in egg, salt and pepper. Mix well. How to test if the batter is already ok? Dip your finger, and if the batter coated your finger with little drippings, then that's is already good, but if the batter drips like water, add more of flour and cornstarch. The batter should not be very thick. Dip your onion then fry.

(OPTION 2 CRUMBS)
Mix Flour, Salt and Pepper in a plate for dredging. Beat egg in a small bowl. pour bread crumbs in another plate.

Dredge Onion in flour salt and pepper mix, then dip in beaten egg, finally dredge again with bread crumbs, then fry.

2. Make sure you preheated your oil in very low heat. Also make sure your oil is really hot before frying. We want to achieve the crispy ones and not oily.

MAKING YOUR DIP
3. Mix water, mayonnaise, drops of mustard (to make it yellowish), 1 tsp of minced garlic, dash of garlic powder, brown sugar, black pepper ground in a bowl.
4. Have patience in mixing all the ingredients until everything is well dissolved.

5. Serve!


TIPS:
You can make more dip! Just fill it in a tight container and you can keep this for months (refrigerate)! You can also enjoy this dip with your favorite chips and for other fried dishes too!

I DON'T USUALLY MEASURE MY INGREDIENTS, BUT I STILL HOPE THAT MY RECIPE WILL STILL HELP!

ENJOY!

Native Chicken Arroz Caldo

This is a Comfort Food for me. I am not into "Lugaw/ Congee" but this dish always exempt me from my personal restrictions!

Ingredients:
Native Chicken, chopped in serving sizes
Ginger (minced)
Garlic (minced)
Spring Onions (Chopped), separate the green part and the white part
Saffron or Kasubha
Calamansi
Fried Garlic 
Fish Sauce or Patis
Hard Boiled Eggs
Oil for Sauteeing

1. Heat oil (not so much), saute minced ginger, garlic, saffron and the white part of the onion leeks. 
2. Add in native chicken. Once fragrant, set aside the chicken only. Leave ginger, garlic, kasubha and leeks in the pan. 
3. Throw in the rice, slightly toast  it. Until oil has been absorbed by the rice. 
4. Boil Water in a pot. Native chicken's cooking time will be about 1 hour or so. Add chicken pieces into our boiling water, about half way cooking (after 30mins),
add the rice. 
5. Mix occasionally to prevent the rice from sticking at the bottom of the pot. I strongly suggest that you use a wooden ladel or the plastic ones (heat resistant).
6. Add patis.
7. Once cooked, garnish with Spring onions, fried garlic, slices of Hard boiled eggs and calamansi, then serve. 


TIPS:
For mommies like me, you can also prepare this dish for our kid's baon... Make sure you put this in a sealed tight container to prevent it from leaking. 

SORRY I DON'T USUALLY MEASURE MY INGREDIENTS. BUT I STILL HOPE THIS RECIPE WILL STILL HELP YOU!

ENJOY!

Mojos (Potato Fry)

Ingredients:
Potatoes in thin slices (3x  thicker than Potato chips slices)
Cornstarch
BBQ Powder
Black Ground Pepper
Oil For Frying
Salt
Cold Water

1. Slice your potatoes, make sure you have washed everything well including the skin.
2. Make a batter, mix BBQ Powder, Salt, Black Ground Pepper, cornstarch and cold water.
3. Dip all the potato slices into the batter, we wouldn't want to expose the pototoes for so long.
4. Preheat oil in low heat, deep fry everything.

TIPS:
Make sure you preheated your oil in low heat, otherwise it will burn the coats without thoroughly cooking the potatoes.
Also make sure you drain the potatoes once cooked to prevent MOJOS from the oil soaking!

ENJOY!

Potato Gratin

Ingredients:
Quezo De Bola (Optional)
Cheese (Grated, Quickmelt)
Heavy Cream
Cream Cheese
Butter
Potatoes (Sliced thinly, Half Moon Shape)
Parmesan Cheese
Button Mushrooms, Cubed. (Optional)
Spinach (Optional)

1. Arrange sliced potatoes in your baking dish.
2. In a pan, melt butter, add in heavy cream, cream cheese, cheese, salt and pepper.(mushrooms and spinach)
3. Pour in white sauce over the potatoes.
4. Grate cheese on top and quezo de bola to cover the potatoes.
5. Pre-heat oven to 350f and bake for about 30 mins.
6. Garnish with parmesan cheese. Serve.

TIPS!
You can drop a little amount of TRUFFLE OIL onto the white sauce to make it TRUFFLE POTATO GRATIN!



IT'S CREAMY AND VERY EASY TO PREPARE! ENJOY!

Hainanese Chicken/ Hainanese Chicken Rice

The Ingredients are very easy to find and prepare, however, the method of cooking it and the challenge will come your way as you proceed in cooking the Hainanese Chicken. Well, once you have perfected this Famous Chicken dish, you will love doing this again and again.

PRE-COOKING...
 Ingredients:
Salt
Shallots sliced about 2 inche/Onion leeks
Ginger Sliced Thinly
Garlic Cloves (Smashed/Flattened)
1tsp Sesame Oil

1. Clean and pat dry your undressed chicken.
2. What to put inside the cavity of chicken?
    a. Shallots/Onion Leeks about 20-30pcs (2inches)
    b. Garlic Cloves 5-8 pcs
    c. Ginger about 5-8pcs
    d. salt
3. Rub the exterior part of the chicken with salt.


POACHING...
Ingredients:
Shallots/Onion Leeks in 2 inches slices
Crushed Garlic
Ginger Slices
Salt

4. Bring a large pot of water to boil (enough to cover the entire chicken), add in shallots/Onion Leeks, Crushed garlic, slices of ginger, salt.
5. At Boiling point, carefully submerge chicken into the water (breast side down). While cooking, no need to mix and move the chicken. Cook for about 1 hour.
6. Set aside the chicken stock.

It is very challenging how you will manage to remove the entire chicken out of the deep pot without breaking or tearing the meat. Sit for about 5-10minutes. Then prepare for COLD WASH... 




COLD WASH...
What you need?
Ice Cubes
Water
Deep Mixing Bowl

7. Prepare a deep bowl of cold water with Ice Cubes. Place the chicken under this cold water to tighten the skin. Remove from the cold wash then rub sesame oil all over the chicken. You can let this cool first. Slice into pieces then arrange to serving dish.

For the HAINANESE CHICKEN RICE...     

Ingredients:

Reserved Chicken Stock (Drained)

Garlic

Ginger

Shallots

Sesame Oil

Corn Oil or any Cooking Oil

Salt

8. You will be needing a food processor for this. I don't want those chunky ginger, shallots and garlic soaking around our uncooked Chicken Rice. First, Saute everything in oil. 1 part of cooking oil and 1 part of the sesame oil. Once Fragrant, set aside.
9. Using a food processor, blender or hand mixer... minced everything. (I have a portable mincer which I bought in Japan.. I think it is also available at DAISO or Japan Home Store here in the Philippines). Then put it back to the pan.
10. Add in the rice, saute, until the rice is fragrant and a little toasted.
11. Transfer to Rice cooker.
12. Pour in the Chicken Stock, mix and add a little salt, then cook.


MAKING GINGER SAUCE...

Ingredients

Corn Oil or any cooking Oil
Shallots
Minced Ginger
Salt

13. Just mix everything together in a bowl (no need to cook), some other people likes the ginger sauce salty, If that's the case, just add more salt to your satisfaction.  

SERVING THE CHICKEN...
14. On your serving dish, pour a little amount of Sesame Oil onto the slices of Chicken, garnish with some Onion Leeks on top and Ginger sauce on the side, then serve.  This can be eaten hot or cold/chilled. 
14. Do not forget to serve the Hot Steamed Hainanese Chicken Rice!


TIPS!
For small servings, you can just cook a small portion for smaller groups if you want to, just follow the same method with little less of everything! 

You can prepare the the STEPS 1-6 ahead of time. No need to serve the Chicken hot/warm or right away,  you can eat it even if cold and easier to chop/slice the meat too!



I JUST HOPE I CREATED THIS PAGE/DISH EASY FOR YOU TO FOLLOW... ENJOY COOKING!!!

Baked Chicken Empanada

Ingredients:

For the Dough

3 Cups of All Purpose Flour

8 tbsps COLD Water (with ice)

1 225g (Whole Bar)  of Unsalted Butter (cubes)

Extra Flour for Dusting

Cooking Materials:

Rolling Pin

Measuring Spoons

Measuring Cup

Cookie Sheet or aluminum tray or non stick baking tray

Weighing Scale (Optional)

Mixeir (Optional)

Deep Mixing Bowl

BBQ Brush (Don't use painting Brush, Please!)

Convection Oven 

1. Make sure you "ADD" a little patience on making this dough. Using your hand, try to slowly mix everything altogether until you create a ball.

2. on a clean and dry table, dust the surface with flour, and knead (massage) the dough using your bare hands to make sure everything is mixed evenly.

3. Set aside, or chill.

For the Filling:

Chicken Breast/Chicken Thigh 1/2kg Chicken Thigh : 1/2 Chicken breast

Raisins (you can put as much as these...)

Ground Black Pepper

Potatoes (sliced in little cubes), you can put as much of these, it will not make your filling dry

White Onions (Sliced in little cubes)

Red Bell pepper (Sliced in little cubes)

2 tsp Brown Sugar

Soy Sauce

Curry Powder (optional)

Carrots (Cubes, optional)

Oil for sauteing

Egg White (for the Egg Wash)

Chili Powder (optional)

1. Boil Chicken first, until done, let it cool for few minutes, remove meat, shred. You can use a fork in doing this or bare hands, whatever method you want to use for as long as it will make everything easy.

2. Set aside the chicken stock.

3. On a separate pan, add oil, Saute onions, red bell pepper, potatoes and raisins ( until well done. Add Black ground pepper and brown sugar.

4. Add in the shredded chicken meat. You can pour our saved chicken stock every now and then so it will not make the filling dry. Make sure the filling will not be "Saucy" to prevent ripping of our wrapper (Dough). Some other people uses oil to make it moist, however I want it a little "oil free" home made empanada for home consumption. 

5. I always include curry powder to give it a little kicky spice... Dash some!

6. Set aside and let it cool. 

FILLING/ FOLDING/ WRAPPING

1. Again, knead your dough.

2. make sure, you have a clean flat table for kneading. 

3. Dust your table and rolling pin with flour.

4. Sizes of Empanadas:

    4.1 3 tbsp of filling- Form a ball for your dough, GOLF BALL size (about 5-6 inches big)

    4.2 2 tbsp of filling-Form a ball for your dough, about the size of a LYCHEE. (a little smaller)

5. Preparing the wrapper, dust your table with flour, flatten the dough ball, dust again with flour on top of the dough, then start rolling.

6. We want to achieve the thinnest wrapper as we can but not ripping it off by wrapping. I hope you get my point here. 

7. Slowly peel the rolled wrapper and place wrapper onto a non-stick pan or a plate (for bigger empanadas), or place the wrapper onto your palm (for smaller empanadas)

8. Fill the wrapper with prepared filling, seal the ends by pinching using your fingers. (make sure you have about 0.75-1inch size of excess wrapper skins on the ends)

9. People separate/familiarize their empanada viands by the folds or how you make it creative in sealing the ends. 

       9.1 By using a fork, place the   empanada on a flat surface, press the ends to seal. 

       9.2 With the curled style, (refer to my pictures), pinch the first end then twist until you reach the other end.    

       9.3 Prick  the surface of the empanadas to let the steam come out. 

10. Brush the top with Egg white (Egg Wash)     

11. Place the turnovers on a baking sheet.

12. Preheat oven to 350f (176c) then bake for 50-60mins or until Golden Brown. 

13. Once cooked, cool everything on a rack, then serve Hot!

TIPS!

1. To preserve, you can prepare lots of these and place everything on your freezer for  months! 

2. You can also use other fillings like, tuna, corned beef, left over adobo, kuchay and curried potatoes!

3. With my dough recipe... you will love every bite of it...!

4. If you want to make a Whole Wheat Dough wrapper, you may do this ratio 3/4 cups of Wheat Flour and 2 1/4 cups of All Purpose Flour!

5. You can also try frying these if you don't have an oven at home. 

I love doing this over and over again! I hope that you will love this as much as I do!