Hello! I’m back! It’s been a while since I last blogged about my cooking. Well I guess this would be the right time since we finally bought an oven! Our old one got busted before due to flood and hasn’t been fixed yet; so we bought a small oven so we won’t have to keep on frying and the like. :D
I’ll post the recipes next time. :P
Pork Pot stickers!
After so much practice, I finally got them off the pan without them sticking and scrambling the filling! Woot woot! And I’m getting great feedback from my friends, which makes me happy :> :> :>
I’m inspired to make a lot of varieties with kind of cooking :D From my previous post, I already made veggie pot stickers. But I’ll try a dessert type next time. :)
Ingredients: Dumpling Wrapper (the round one), Ground Pork, Napa/Chinese Cabbage, Mushroom, Garlic, Ginger, Spring Onions, Soy Sauce, Oyster Sauce, Sesame Oil, Cornstarch, salt, sugar and pepper. Vegetable oil for frying and water for steaming.
The trick to cooking them is frying them first, making sure the bottom of the dumplings are crispy brown. Then you add water so that it would generate steam that would cook the pork filling, making sure to cover the pan of course. And then when the water evaporates, since the dumplings are already fried at the bottom, they would come off the pan easily. But I suggest using a non-stick pan since that would be much easier, unlike the pan that I have to struggle with. :D
For more recipes, visit Foodgawker.com :D
Pic: Cabbage topped with Buffalo beef strips and fried rice noodles, topped with pot stickers :D (Sorry for the bad picture quality :> )
Spiced Caramel Pork
I made this the other day because I was bored since it’s our break before graduation (HOORAH).
Recipe for this is from the cook book I have at home, which is based on great Asian food.
Ingredients: Onion, Pork (preferably neck), sugar, fish sauce, chili sauce, five-spice powder, green onion.
The pork is first cooked til brown. Then the onions are added until soft and then the pan is removed from heat. Then the sauce is made by dissolving the sugar first with water. Afterwards, the fish sauce is added and cooked until smooth. Lastly, the Pork with onions is added with the sauce, and topped with the five-spice powder and chili sauce. This would be cooked until the pork is heated through. And then serve. :D
ENJOY :>
Dory with Creamy White Wine Mushroom sauce and Veggie Potstickers!
Since it’s Lent, Catholics must abstain from eating meat during Fridays. So I whipped up these two dishes in commemoration of this season. :D I made Dory topped with Creamy white wine mushroom sauce and Veggie Potstickers!
I got the recipe for the dory dish here. I used straw mushrooms and added some herbs to add flavor to the dish. :D
I know I’m addicted to potstickers, and I have to abstain from eating them since the original ones contain pork. So the answer to that is using only veggies and a special ingredient to add texture to the filling :D I added cellophane noodles, getting the idea from a recipe from foodgawker.com. It made the dumplings have KAGAT and it intensified the flavor of the marinade since it absorbed the marinade well. :>
For the recipe on veggie potsticker (w/o cellophane noodles), you can find it here.
So there. Enjoy! :D
WooRiJib
So Jam kept insisting on eating at this Korean restaurant where they serve Eat-All-You-Can Korean Barbecue only at Php299. And it was very satisfying! O_o
We ordered the Pork Korean Barbecue (which is the Php299). And we had to cook the pork strips on our own, and you had an option of wrapping it in leafy vegetables and dipping in a special sauce. The package also includes rice and a loooot of side dishes (KIM CHI GALORE).
So it’s very SULIT. :D Try it guys! It’s located at Kalayaan Ave. Quezon City. :D
Pumpkin Ravioli with Brown Butter Sauce
I cooked this for my family this Christmas. :D It’s like the chicken liver ravioli but I used pumpkin (basta Kalabasa) with Cream Cheese. :>
Ingredients:
For Filling: Pumpkin/Squash/Kalabasa, Cream Cheese, Parmesan Cheese, Egg Yolk, Salt, Black Pepper, Cayenne Pepper
Wonton Wrapper
For Sauce: Butter. =)) and herbs: Thyme/Basil
Here’s some photos of the birthday dinner I planned. :> Everyone enjoyed the concept. :P We were even having a contest on which side is more tasty coz there were 2 griddle plates. Well the other side was saltier coz they put in a lot of soy sauce. hahaha! It was fun. :> The potstickers I made was even mistaken as another ingredient for the hot griddle even though they’re cooked already. haha!
Anyway, Much love on my birthday. :) Sa uulitin! :>
Chicken Liver Ravioli with Brown butter sauce topped with parsley
Since I had extra dumpling wrappers, I thought of making ravioli! And for some reason, we had chicken liver so i tried making ravioli which i pegged from this site. Though I changed the duck liver to chicken liver and the sauce into a more simpler brown butter sauce because I don’t have some of the ingredients.
Yet still… It was… SMASHING! =)) Haha! I’ll try to make pumpkin ravioli for the holidays next time. :)
Ingredients:
Chicken Liver, Onions, Garlic, Red wine, Butter, Oregano, Chili Powder, Chili, Parsley :D
Potstickers!
So it’s my birthday tomorrow and I planned on celebrating it by cooking dinner for my friends. :) Since I’m turning 21, I wanna be more responsible that’s why I decided on that. Well I’m just generally gonna cook one dish, and that’s potstickers! Our dinner tomorrow would be kind of a self service Teppanyaki where I’ll just prepare the raw ingredients and they would cook their food on their own on the griddle that we have.
But anyway… Here’s a preview of the potstickers I prepared! They’re not yet cooked but I already taste tested some, and it’s good. :> My brother also tasted it and he said he’ll buy them. :)) So anyway, I’m just excited for tomorrow. Can’t wait! :>
