ORANGE CHICKEN

Orange Chicken is a dish of American-Chinese origin.

Ingredients

• 2 lbs boneless chicken breast, cubed
• 1 cup brown sugar
• 2 cups all purpose flour
• 1 raw egg,beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cooking oil
• 1 1/2 cup water
• 4 tablespoons orange juice
• 2 tbsp cornstarch
• 1/4 cup vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic, minced
• 1/2 cup green onions, finely chopped

Cooking Procedure

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)

1. Close the container and shake until the chicken is evenly coated with the flour mixture
2. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
3. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil

1. Add the garlic and simmer for 5 minutes
2. Add the sugar and and simmer for 3 to 5 minutes
3. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
4. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
5. Serve hot. Share and Enjoy!

Ito ang niluto namin sa poultry category. Sa totoo lang, hindi ito ang gusto kong lutuin namin dahil ayoko talaga ng orange chicken, ayoko ng lasa ng orange na gagawing sarsa ng manok- ayoko!. Ang gusto ko talagang lutuin namin ay "crispy chicken roll", sarap kaya nun. Pero nang pipili na kami ng lulutuin namin, ako lang pala ang may ayaw ng orange chicken. Kaya napilitan ako na pumayag na rin dahil mas marami sila, hindi ko napaglaban ang "crispy chicken roll"- haha. Masarap daw sabi nila, nasarapan din ang guro namin. Dahil kami lang ang nagluto ng ganito. Na-absorb ng manok ang orange sauce, kaya lasang-lasa ito na ayoko. Ang tamis kasi, nakakasuya ang lasa. Kulang kasi sa asin at patis, kaya matabang sa alat, puro tamis. Hindi nag-blend ang asim ng orange sa tamis. Kaya ayon, hindi umasim, at plain na matamis ito. Kaya lalong hindi ko ito na-feel. Hindi ako nasarapan, kaya nakikain  ako sa ibang nagluto ng "crispy chicken roll"- haha. Dun ako nasarapan at nag-enjoy!.

Pork Hamonado

Pork Hamonado is simply pork sweetened in pineapple sauce. You can typically find sweetness in some Filipino dishes and this is just one of them. This dish is usually served during the Christmas season along with other sumptuous dishes that I plan to feature soon. Some of you might be thinking if sugar can really go well with meat (just like with this recipe); I invite you to try and see for yourself. Please be the judge and let me know what you think.

Ingredients:

2 lbs pork butt or loin (about 1 kilo)
2 cups pineapple juice
2 cups pineapple chunks
3 tbsp soy sauce
5 tbsp brown sugar
3 tbsp. cooking oil

Directions:

Step 1: Mix the pineapple juice, sugar, and soy sauce in a large bowl

Step 2: Marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours

Step 3: Remove the pork from the marinade and set the remaining mixture aside

Step 4: Heat the oil in a pan and fry the marinated pork until the meat turns light brown (approximately 3 to 5 minutes)

Step 5: Pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15 minutes

Step 6: Add salt and pepper to taste.

Ito ang napili naming lutuin sa pork recipe. Masasabi kong sa lahat ng niluto namin, ito ang pinaka- nasarapan ako. Bakit kasi hindi sasarap, baboy na tapos papalamanan mo pa ng hotdog, ham and cheese. Kaya napaka-sarap talaga nito. Masarap ang sarsa, ayos lang ang tamis at asim ng pineapple juice, kaya saktong- sakto ang lasa. Iyon nga lang, matigas.haha! Hindi na kasi namin pinakuluan ang baboy, prito agad pagka- marinate. Kaya hindi masyadong malambot. Iyon din ang napuna ng aming guro dito- matigas nga daw. Pero nabawi naman ng sarsa dahil talagang masarap. Yum! yum! yum! :)

OKOY

Ukoy or Okoy recipe is a well known filipino appetizer of for a side dish for lugao or goto. The main ingredient here is a mongo sprout but grated calabasa can be used also as a subtitute. here is my method of cooking for this crispy filipino food - ukoy.









Ingridients:
BATTER:

• 1 cup of gold medal all purpose flour
• Cooking oil  
• 1 1/2 tsp baking powder
• 1 1/2 tsp iodized salt
• 1/2 tsp ground pepper
• atsuete oil
• Shrimp juice (do this by pounding shrimp shell and head using mortar and pestle with a little water (1 1/2 cup or just use blender)
• 1 egg beaten

TOPPINGS:                                       
    


        

• 2 cup of mongo sprout
• 1 cup of spring onion, chopped
• 2 pcs tokwa, cut thinly flat
• 1/4 kg shrimp

SAUCE or DIPPING:

1/2 cup of vinegar
1/4 cup soysauce
1 tbsp of crushed garlic
Siling labuyo

Direction of Preparation for Ukoy:
In a bowl, mix mix all purpose flour, cornstarch, baking powder,salt,pepper,beaten egg, ground pepper, and 1 1/2 cup of beaten egg, mix briskly to form batter. In a saucer, plce a little amount of mongo sprout and top with spring onion, shrimp and slice of tokwa and add a scoop of batter just enough to the cover topping. In a pot, heat cooking oil and fry batter unti it becomes golden brown and crispy. For the dipping, just mix all of the ingredient. Served ukoy recipe while hot and crispy with a dipping, best served as a side dish for Goto.

     

    
   Ito ang una naming niluto.Kakaiba itong okoy na ito dahil sa halip na karaniwang sangkap nito tulad ng kalabasa ang ginagawang okoy, iniba namin ang recipe, togue ang ginawa namin.Nung una nag-aalangan kami dahil baka hindi maging maayos ang kalabasan pero ganon talaga hindi kailangang as is na kung ano ang alam mong sangkap nito,iyon na ang gagawin at lulutuin mo.Kailangan mong lumikha ng bagong recipe,mag-isip ng pamalit na sangkap sa pangkaraniwang sangkap na lulutuin  mo.Sabi nga,   sa pagluluto,kaylangan mong maging creative.Hindi yung luto ka lang ng luto.Kaya ito ang naisip namin,okoy na togue. Masarap naman sabi ng ibang nakatikim. Pero para sa akin, hindi masyado. Parang may kulang, may hinahanap akong lasa na magpapa-oo sa akin na masarap nga. At iyon ang hindi ko nalasahan. Siguro dahil ayaw ko lang ng togue, hindi kasi ako nasasarapan sa lasa nito. Kaya nagtataka ako na nasasarapan ang iba.:) Sa kabuuan naman, ayos ang lahat mula sa paghahanda nito upang lutuin hanggang sa pagpi-plating. Ayos at nasarapan din ang guro namin dito. Kaya satisfied na rin ako sa niluto naming ito. Maganda rin ang nakuha naming marka dito.