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Pork Fried Rice

Pork Fried rice

4 eggs

3 tablespoon vegetable oil

2 tablespoon soy sauce

2 teaspoon sesame oil

4 cups cold cooked rice

1/2 cups onion and bell pepper chopped 

1 cup frozen vegetable

1 lb pork belly

5 cloves of garlic, minced

1 tablespoon ginger

1 cube

Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.

Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.

Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes. 

Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.

Add the eggs and fried porc. Stir for a minute then turn the heat off. This is now ready to serve.

 

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Easy Djinkoume

Puree of chili and fried chicken
Chicken drumsticks
10, cleaned
Onion
1 medium, diced
Parsley
¼ cup chopped
Scallion
1 cup, sliced
Thyme
½ tablespoon. Chopped
Rosemary
½ tablespoon. Chopped
Lemon
½ juice
Black pepper
1 tablespoon
Garlic
1 tablespoon
Bouillon cube
1 tablespoon
Anise
Salt to taste
Add ½ of water and cook for 35 min and fry until golden on both side
Put the corn flour in a dry pan, grill it by turning regularly with a spatula for 20 minutes, then reserve.
When the flour takes a “café au lait” color, remove it from the heat and reserve it.
If you are roasting too much flour, it does not matter because you can keep it in an airtight container.
Chicken bouillon
4 cups
(If you don’t have enough stock add water)
Mix 1 cup of water, 1 cup of the roast the corn flour and set aside
Tomatoes
1 tablespoon, paste
Tomatoes
4 tablespoons, puree
Salt to taste
Pinch of baking soda
Add the mixture of water, roast the corn flour and mix thoroughly
Reserve 1 cup of the boiling mixture
Add 2 cups of the roast the corn flour
If it is not soft enough for you add the broth on the side
Mix and cover for a 7 min

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Chicken & Rice

Chicken & Rice

Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Scallions
½ cup, chopped
Parsley
¼ cup, Chopped
Bay leaf
Salt to taste
Cube (optional)


Chicken thighs
8 bone-in skin-on
Marinate the chicken for at least 4 hours


Heat ¼ cup of oil in a large skillet. Sear the chicken.
Bake at 400°F for 25 to 30 minutes.


Remove the chicken and Set aside


Onion
1 large, sliced
Cook until just turning translucent, Cook for 5 mins


Jasmine Rice
2 cups
Fry the rice for 7 min
Water
4 cups
Mixed vegetables
1/2 cup, frozen


Bring to a boil
Salt
To taste
Bay Leaf
Return skillet to heat until the liquid just starts to boil.


Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes
Remove from oven, allow to rest for 5 minutes before serving

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Meatballs with Sauce

Meatballs with Sauce


Milk (whole, 2%, or skim)
½ cup
Fine breadcrumbs
½ cup
Combine the milk and breadcrumbs


Ground meat (beef, pork, turkey, chicken, or veal, or a mix)
1.5 lb. lean
Eggs
2 medium
Parsley
1/4 cup, finely minced
Garlic
1 clove, finely minced
Onion
1 medium, finely chopped
Ginger
1 tablespoon, powder
Black pepper
1 teaspoon, grounded
Salt to taste
Cube (optional)

Add soaked breadcrumbs
Use your hands to thoroughly mix.


Form the meat into meatballs


Heat ¼ cup of oil in a large skillet. Sear meatballs in batches.
Bake at 400°F for 25 to 30 minutes.

Remove the meatballs


Onion
1 medium, finely chopped
Until onion is translucent


Diced tomatoes
1 (14 ounce) cans
Apricot
1 cup, dry and chopped
Tomato paste
1 Tablespoon
Tomato
2 cups, puree
Paprika
1 tablespoon, powder
1/2 teaspoon ground black pepper
1 bay leaf
Habanero pepper
4 whole


Add meatballs and simmer 30 minutes more

 

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Paprika rice with shrimp & chicken

Paprika rice with shrimp & chicken


Scallions
½ cup scallions, chopped
Parsley
¼ cup parsley
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
¼ cup of paprika, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Water
1 tablespoon
Mix for a min or 2 and add to
Shrimp
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
Onion
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
Water
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
Pinch
Salt
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
Plantains
2 ripe, sliced
Pinch salt
Ginger
1 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice

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DEEP-FRIED MUSSELS (CRISPY TAHONG)

DEEP-FRIED MUSSELS (CRISPY TAHONG)

1 pounds mussels meat
1 cup flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon cube
1 teaspoon garlic powder
1 teaspoon paprika

In a pot over medium heat, heat about 2-inch deep of oil. Add mussels, shaking off excess flour, and deep-fry for about 5 to 7 minutes or until mussels are cooked through and are golden and crisp.


Remove from heat and drain in a colander set over a bowl.

Serve hot.

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Honey garlic chicken wings

Honey garlic chicken wings


50 Split Chicken Wings
1/4 cup flour
1 tablespoon cornstarch
2 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Refrigerate coated wings for 15 to 30 minutes.


Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes.

SAUCE
1/2 cup honey
4 tablespoons soy sauce
4 large garlic cloves , crushed
1 tablespoon ginger
1/3 cup water

Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 5 minutes or until reduced by half.


Take wings from the fryer, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.


Serve hot.

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