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!