Posted by: frecklesspeckles | August 10, 2015

Cuban Chicken

Recipe from Maya Kitchen Culinary Arts Center.

1 pc Chicken, whole
2 recipe Cuban Marinate

Marinate whole chicken at least an hour of overnight. Roast in a 350 degree oven, basting every 15 minutes. Cut chicken into serving size.

Reduce the marination and thicken with cornstarch. Serve together with the roasted chicken.

I love serving this in a bed of sauteed Kale and couscous  on the side.

Cuban Chicken

Posted by: frecklesspeckles | August 10, 2015

Cuban Marinate

Recipe from Maya Kitchen Culinary Arts Center.  Yields 1/2 recipe.

50 gms Garlic, chopped
50 gms Red onion, chopped
1 tbsps Oregano, dried
2 tbsps Cumin, dried
2 tbsps Paprika
2 tbsps Ground Celery
1 tbsp Salt and Pepper
1 cup Orange Juice
125 ml Lime Juice
125 ml Olive Oil

Saute garlic and onion until fragrant. Slightly toast oregano and cumin, then add all ingredients and infuse for one minute. Let it cool down then use for marination.

Posted by: frecklesspeckles | September 9, 2012

Maki Mi

I found a copy of this recipe I got from the web some time ago. I can’t remember the source. If you’re the owner to this recipe, please leave me a comment and I’ll add proper acknowledgement to this post.

MAKI-MI(mami noodles and pork in starchy sauce)

ING:
4k LEAN PORK or KASIM pounded till flat then slice in bite size
1 – 2 tbsp soy sauce (I like coconut brand)
1 – 2 finely minced garlic
1-2 drops KNORR SEANSONING sauce
sesame oil (optional)
1/2 to 1 beaten egg plus 2 more beaten eggs to be used later at the end
1 – 2 tbsp sweet potato starch

Mix everything evenly then set aside

Second the BROTH:
4 – 6 cups broth ( use chicken powder but you can use either pork or chicken broth cube, 1 cube would do)
2 – 3 tbsp soy sauce or more if you want but beware of your local commercial soy sauce which are all salty and please don’t use kikoman.

Boil the broth then add the pork one by one
Let it boil till pork cooks.(this won’t take long coz the pounded meat will cook fast)

Third the THICKENING:
Mix together 4 – 6 tbsp sweet potato starch with 4 – 6 tbsp cold water ( always remember this when using starch on soup 1:1:1 meaning 1 tbsp starch to 1 tbsp water to 1 cup broth) if you wanted it really gooey add a couple more tbsp.
When soup boils after pork is cooked add this slowly and mix the broth vigorously then let it boil again till it becomes glossy and bubbles
LASTLY add to the soup:
salt and pepper TO TASTE
a pinch or two of sugar
TURN OFF STOVE
Add the remaining beaten eggs and slowly pour the rest of the beaten egg like a stream while whisking the soup or if you want big chunks of egg, drop small amounts while whisking it.

mami noodles—clean this by soaking in boiled water for a while After washing put it in the bowl then add your soup.

Maki Mi

——–

Few years ago, this is the only recipe I can find on the web.  These are two newer recipes that showed up on google.

http://angsarap.net/2012/03/07/maki-soup/

http://www.themayakitchen.com/index.php?view=349

Posted by: frecklesspeckles | August 23, 2012

Chili Con Carne

Revised from this recipe.

Ingredients

  • 1 pound extra-lean ground beef
  • 2 teaspoons minced garlic
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1 can (19 oz/ 540 ml) diced tomatoes, undrained
  • 1 can (14 oz/398 ml) tomato sauce
  • 1 cup beef broth
  • 1/4 cup chopped celery leaves
  • 2 cans (19 oz/540 ml) red kidney beans, drained and rinsed
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons liquid honey
  • Grated light cheddar cheese for garnish, optional

Directions

  1. Cook sausage, beef, garlic and onions in a large pot over medium-high heat until meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes, or until vegetables begin to soften.
  2. Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  3. Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice and honey. Serve chili topped with grated cheddar, if desired.
Posted by: frecklesspeckles | October 3, 2011

Tinolang Tahong

Original recipe from Panlasangpinoy.com

1 kilo mussels (washed and well drained)
2 cups spinach or dahon ng sili
1 thumb ginger cut into strips
1 medium yellow onion
6 cloves garlic crushed
2 roma tomatoes diced
salt and black ground pepper to taste
2 tbsps cooking oil

1.  Heat a cooking pot and pour-in cooking oil.
2.  Saute garlic, onion and ginger.
3.  Add tomatoes and saute until tender.
4.  Add mussels and then cover to cook until mussel shells have pop open.
5.  Add salt and pepper. Stir and cook for 1 minute.
6.  Put-in the spinach. Turn the heat off and cover the pot.  Allow the residual heat to cook the spinach.

Posted by: frecklesspeckles | September 26, 2011

FoodGawker

 

 

Nice recipes and food ideas…

http://foodgawker.com/

Posted by: frecklesspeckles | September 26, 2011

Baking a Cheesecake in the frying pan

I need to bookmark this link for future references…

http://bittenbefore.com/tokyolife/2011/05/18/baking-a-cheesecake-in-the-frying-pan/

Will try this and see how it goes 🙂

Posted by: frecklesspeckles | September 26, 2011

Braised Beef with Carrot and Radish 雙蘿蔔燒牛肉

Recipe taken from All About Home Cooking 第一次學做菜 book

Ingredients:
600g rib fingers (牛肋條) or beef shank (牛腱肉)
1 radish
1 carrot
some shredded leek or spring onion

Spices:
3 stalks spring onion
2 slices ginger
3 cloves garlic
1 star anise
1 red chili (or chili powder)

Seasonings:
2 tbsps Chinese rice wine
4 tbsps dark soy sauce
1 tsp sugar (or 冰糖)
salt and pepper to taste

Method:

  1. Cut beef into big pieces, scald in boiling water for 1-2 minutes, remove and rinse clean.
  2. Heat 2tbsps of oil, fry spring onion, ginger and garlic until fragrant.
  3. Add beef and fry briefly.
  4. Drizzle wine and dark soy sauce and then pour 3 cups of water (water must cover beef).
  5. Add star anise and red chili.
  6. Bring to a boil over high heat, then simmer over low heat for 60 minutes.
  7. Peel carrot and radish and cut into pieces.
  8. Add to the beef and add sugar and salt.
  9. Cook for another 15-20 minutes.
  10. To reduce the gravy (or sauce), turn up the heat or add a little cornstarch.
  11. Scatter shredded leek or spring onion to serve.
Tasty tips:
  • Carrot cooks faster, thus you may add the radish 10 minutes before adding the carrot.
  • Choose bigger red chilies and leave it whole for a milder taste. Red chilies give a better aroma to the dish.
  • Alternatively, use potato or Chinese yam.
  • Beef that is fresh is bright red in color and firm to the touch.
  • For a richer taste, you can add a few pieces of big bones in the stew.
Posted by: frecklesspeckles | September 21, 2011

Tofu Mango Mousse

Recipe from Maya cooking class.

Ingredients:
200 grams Tofu
1 pc. ripe Mango
1 egg yolk
120 grams (or 1/2 cup) Sugar
2 tablespoons Lemon Juice
1 tablespoon Gelatin dissolved in
1/4 cup hot water
200 ml. Whip Cream

Steps:
Blend together first 5 ingredients until smooth. Transfer int a bowl. Add in dissolved gelatin and whipped cream. Put in containers/cups. Chill until firm or until ready to serve.

Posted by: frecklesspeckles | September 21, 2011

Tucscan Rice

Recipe from Maya cooking class.

Ingredients:
1/4 cup olive oil
2 cloves garlic, minced
1 stalk green onion, slicked
1 pc. green bell pepper, brunois (smaller than diced)
1 piece zucchini, brunois
2 cups rice
2 cups stock or water (adjust according to how rice is normally cooked)
pinch of thyme
piece of bay leaf
dash of salt
dash of white pepper

Steps:
Heat oil in a casserole. Saute garlic, green onion, zucchini and green bell pepper. Add rice, stir everything gently and evenly. Make sure all rice grains are coated with oil. Add water. Mix again. Cook further as in cooking traditional rice when water boils, add the spices. Stir gently. Reduce heat. Right after cooking remove from heat and immerse pot in cold water. Fluff rice.

Note: in class, after adding stock/water and herbs to the rice and boiling it for a while, we transferred the mixture to the rice cooker and let it cook there.

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