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.