Yasai Itame (My Version)

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yasai itame

“YASAI ITAME” (My Version)
(STIR FRIED VEGETABLES)
“Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes.
Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire can result to this prep.
Flex your muscle by tossing and turning this dish with thinly sliced pork, chicken, beef, seafood or veggies-all.
Infused a bit of Filipinism again to bolster my wish of having ultra healthy solid which my red still will push down-way to my tummy. I dare you to make it. Loved ones will love you more.

 

Yasai Itame (My Version)
 
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Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, sliced nicely

  • VEGGIE MIX:
  • 1 small carrot, julienned
  • 1 small turnip (singkamas), julienned
  • 1 red bell pepper, de-seeded, julienned
  • 1 green bell pepper, de-seeded, julienned
  • 6 pieces young corn cut in half
  • 3 leaves cabbage, rolled then sliced thinly
  • 200 grams bean sprouts, hairy tips removed
  • 1 small white, onion sliced thinly
  • 6 cloves crushed fresh garlic
  • 40 ml. sesame oil
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • 20 grams salt
  • 5 grams ground black pepper
  • OPTIONAL 3 grams MSG
Instructions
  1. Combine sesame oil and EVOO in medium heated pan and add in your garlic and onion. After about a minute, pour in your salt and pepper seasoned breast. Stir a bit. Stop. Let heat penetrate chicken flesh. Flip when needed.
  2. When breast turns bit brown (about 5-8 minutes), scoop out and set aside.
  3. In the same pan, adjust heat to high, pour young corn and stir fry for 1 minute. Next add in ALL the remaining veggies.
  4. Tossing and turning and tumbling consistently, cook your veggies for 3 minutes. Season with salt , pepper and the OPTIONAL MSG.
  5. Scoop out to your serving plate and garnish with sliced breasts on top.
  6. DONE. Enjoy. Be proud of your creation.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“Gỏi ‘Sotang’ Cuốn”  (Vietnamese & Filipino Salad Roll)

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goi sotang

“Gỏi ‘Sotang’ Cuốn”
(Vietnamese & Filipino Salad Roll)
(Vietnamese’ Gỏi Cuốn Infused with Filipino Ingredients)
This is “fun recipe”.
Engage your kids in doing this. They will love the bonding. Trending chomps, be it real “health buff commitment” or  “heard over there so will do same-same”, nothing beats veggies, seafood, fruits and their mix into a single formula.
Had the chance to taste this vibrantly growing Vietnamese up-class chain’s preps. Oh well, thank you spouses Jason & Abie Mendoza for footing the bill. Pricey. Plain tasting. But appeal to “discoverers” is fantastic.
End judgment…”one of those “I was there market-single visit” syndromes after which kilometres of write-ups via Facebook, Twitter or Instagram cap his/her experience…but never to be a repeater.
As usual my penchant for improvement(s) surfaced anew. Had to innovate. Got to introduce “Filipinism” into the blends. Ingredients are shortlisted to those only ones needed to give the taste you desire.
Flavour-packed, nutritious but down right economic.
Instead of rice noodles (“bihon”), I utilised “sotanghon” (glass or cellophane noodles) Be in awe as taste of your salad or summer roll is different, while the “crunchy-peanuty” sauce renders palate roundedness.

 

“Gỏi ‘Sotang' Cuốn” (Vietnamese & Filipino Salad Roll)
 
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Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3-4 pieces rice rolls. Readily available in your favourite supermarket, they come in neatly packed dry rolls of 10’s or 12’s
  • ¼ kilo fresh shrimps-tails and heads cut-de-shelled and de-veined
  • 250 grams deboned chicken breast
  • a handful of “sotanghon” (glass noodles, cellophane noodles)-cut to 4-5 inches length
  • 8 slices of de-seeded cucumber (I prefer to include the rind for color render)
  • 8 slices of carrots
  • 8 pieces young corn cut in half
  • 4 iceberg lettuce leaves cut in half
  • 15 grams salt

  • FOR PEANUT SAUCE:
  • 100 grams “crunchy peanut butter” (the creamy one that has peanut bits on it. I used the USA brand)
  • 30 grams Hoisin sauce (I used Lee Kum Kee)
  • 50 ml. pineapple juice
  • 15 ml. soy sauce (any)
  • 15 grams brown sugar
Instructions
  1. See procedures below.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:
1. In boiling pan/steamer, pour enough water to cover chicken breast.
2. Add in salt and boil for 20 minutes.
3. When water starts boiling, in 1 strainer, blanch young corn for 3 minutes.
Remove, run tap water to stop further cooking. Set aside.

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4. Still in the same boiling pan with breast underneath, in a steamer, put shrimps on top.
Steam for 2 minutes. Scoop out. Slice as in pic.

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5. Next steam ”sotanghon” for 1 minute, tossing and tumbling consistently. Remove and run tap water. Set aside.
6. While waiting for chicken breast to be fully cooked, mix in a small stainless bowl all your “peanut sauce” ingredients
and heat a bit until all are fully dissolved. Set aside.

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7. By a few minutes more, chicken will be done. Scoop out, Slice into cubes. Set aside. Now, your ingredients are ready.

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8. Set your soaking bowl. Fill with lukewarm water. One at a time, dip rice paper sliding to sides-rotating.
Wet paper just enough that it’s pliable and a bit soft. Soaking longer might make paper sticky and ultra soft rendering it difficult to handle. When done lay unto cloth…let’s start stuffing.
9. Put in middle 4 shrimps sliced sides up. Cover with 2 halves of lettuce.

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10. Follow with a slice each of carrot, cucumber and corn on lower side of lettuce. Repeat with the upper side.
Add in 6-8 cubes of chicken.

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11. Pour on top enough “sotanghon”.

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Time to rock and roll…
12. Holding whole filling ingredients firmly, get bottom of rice paper and fold over towards middle. Continue on following
below folding sequence:
13. DONE.

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Baked Curried Chicken

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baked curry

“BAKED CURRIED CHICKEN”
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
Parboiling is different from Blanching.
In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. 
While in Parboiling, product is boiled or simmered after which another cooking procedure is applied:
grilling, baking, roasting etc. finishing off to desired end result.
Moving on, in our just concluded Singapore vacation, it clearly reverberated to mind the 2 or 3 times my son, Pastor Janssen, got himself curry meals from stalls in mid section’s ground floor of Queensway Bargain Mart (a real par 3 distance from IKEA).
My family’s penchant for prep of this sort propels me to “create new” or “innovate an existing” offering.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
So why make my own curry powder seasoning when I can just get hold of an existing. Got gift from a friend way back and thought it’s still ok to utilise.
Simply Organic Curry Powder…am proud to have summoned.
Check their site:  http://www.simplyorganic.com/ 
(you buy-you help others)
This is a new dish approach for chicken.
Baked Curried Chicken
 
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Ingredients
  • 3 pieces fully cleaned CLQ (Chicken Leg Quarter)

  • MARINADE MIX:
  • 1.5 liters tap water
  • 25 grams curry powder
  • 10 grams salt (any)
  • 5 grams ground black pepper
  • 4 grams brown sugar
  • OPTIONAL 3 grams MSG

  • BAKING NEEDS:
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • salt and pepper

  • GARNISH:
  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

  • FOR CURRY SAUCE:
  • 10 ml. EVOO
  • 30 ml. fresh milk
  • 10 grams corn starch dissolved in tap water (slurry)
  • 1 small tomato, sliced
  • 1 small white onion, thinly sliced
  • 4 cloves crushed fresh garlic
Instructions
  1. Please check below procedures.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.

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4. When boiling commences, start timer to cook chicken for 30 minutes
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5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan  (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.

Picture7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.

Picture8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.

9. Scoop out boiled veggies and include in the baking pan together with  chicken. Sprinkle salt and pepper and little EVOO.
    All will be baked for the next-and-last 15 minutes. DONE.

Picture10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. 

      Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.

Enjoy your BAKED CURRIED CHICKEN

“GiGi” Stuffed “Ampalaya” – Baked To Almost ZERO Residual Bitterness

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GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS
(SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED
TO ALMOST NIL RESIDUAL BITTERNESS)
GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned
“Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly,
almost ZERO bitterness recipe.
Technology and systematic prep contributed to delightfully yummy end result.
Prep time:                    30 mins.
Cook time:                   30 mins.
Total time:                1 hour
Makes/Serves:  4
Cooking medium:  electric or gas range oven
Special instruction(s): you’ll love the effect of this prep to otherwise bitter “ampalaya”

MAIN INGREDIENT:
1 large ampalaya – portion of bottom sliced to let it stand alone, lengthwise slice a bit of top part (don’t discard the cut portion-set aside) to facilitate de-seeding or scraping of internals with the use of spoon. Rinse 5-8 times under running tap water. So now you have a standing clean ampalaya. .
SAUTÉING & FILLING INGREDIENTS:
¼ kilo ground beef
20 ml. EVOO (Extra Virgin Olive Oil)
5 cloves crushed fresh garlic
1 small onion minced
50 grams squarely minced carrots
50 grams green peas
50 grams cooked corn kernel
2 grams salt
2 gram ground black pepper
10 ml. soy sauce
BAKING NEEDS:
15 ml. EVOO
3 grams salt
2 grams ground black pepper
3 pieces small tomatoes for veggie side and garnish
PROCEDURES:
1. Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion.
Brown a bit. About 3 minutes.
2. Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
3. Add ground beef. Continue tumbling for 8 minutes.
4. Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
5. Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
6. Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
7. Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
8. In the last 3 minutes of baking, put in your tomatoes.
9. You’re done and will be heading to a sumptuous partake of this almost zero bitterness amplalaya offering.
Witness how your loved ones enjoy your masterpiece.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”

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ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY”
(ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES)
A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs
I dealt with in the production floor for the past recipe issues now come to center stage.
This time bones, with enough flesh to gnash our teeth upon, from the spine-neck part of pork.
Spices and herbs blend rubbed (similar to the one I utilized for St. Louis Spares)
then roasted to tender-bite and satisfaction.
Without meat, lightly boiled vegetables in “Sinigang Mix”(tamarind based seasoning),
a Filipino fave soup dish, side the meat for a full-meal offering.
Take note: this is an innovation and pioneering method.
You’ve seen it here FIRST.
You’ll see it in many restos very soon.
That’s great. Dare you to serve it with “style”…and please don’t over charge patrons.

 

buto-buto image picture

Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”
Prep time Cook time Total time
30 mins 40 mins 1 hour 10 mins.
Ingredients
  • ½ kilo spine with meat chopped to desired sizes poured in with 200ml. red wine (any)..
  • Tumble and massage meat a bit so wine alcohol will penetrate flesh. Set aside..
  • 20 ml. EVOO (Extra Virgin Olive Oil) for drizzling before roasting.
  • MEAT RUB (blended and tumbled well together):
  • 5 grams salt (fine or sea)
  • 3 grams white or brown sugar
  • 3 grams garlic powder
  • 6 grams chili powder
  • 3 grams paprika powder (for more reddish result)
  • 2 grams nutmeg powder
  • 2 grams coriander powder
  • 2 grams ground black pepper
  • OPTIONAL: 2 grams MSG (monosodium glutamate)
  • VEGGIES SINIGANG:
  • 1 sachet of Knorr Sinigang Mix
  • a bunch of sting beans (“sitaw”), cleaned, cut to bite sizes/li>
  • a bunch of “kangkong’ (swamp cabbage or water spinach) cleaned and cut
  • 1 small tomato sliced
  • 1 small whit onion sliced
  • 3 pieces banana pepper or chili finger (“sili pansigang”)
  • 400-500 ml. tap water
  • salt and pepper to taste
  • OPTIONAL: other veggies of your choice.
PROCEDURES:
  1. Into foil-wrapped pan, line up your meat. Sprinkle meat rub unto all sides. Tumble to spread flavor well.
    Rest for 30 minutes
  2. Sprinkle EVOO top of meat. Set aside.
  3. Heat electric or gas oven to 325deg.F (162deg.Celsius)
  4. Pop in and roast meat for 40 minutes-turning to other side after the first 20 minutes. And while waiting….
  5. start the “Sinigang Na Gulay”. In a casserole, sauté tomato and onion slices..
  6. Pour in “sitaw” and the Sinigang Mix. Tumble and toss for a minute. Add water. Bring to boil..
  7. Once boiling STOP THE HEAT.
  8. Add in “kangkong” and banana peppers. To preferred taste, add salt, pepper and your other veggies..
  9. These will be cooked in the remaining heat.
  10. Once your meat is done, garnish and serve both.
  11. You have a complete meal.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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