Sauteed Pechay with Bell Peppers

Category:		Side Dishes & Condiments
Style:		Chinese
Special Consideration:		Vegetarian
Servings:		6-8

Description:
Another Chinese dish that I made this afternoon, along with Chinese Lemon Chicken Wings. Enjoy this delicious vegetarian recipe!

Ingredients:
4 pechay
2 green bell peppers
6 gloves garlic, minced
3 slices ginger, minced
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablesponn cooking oil


Directions:
1. Seperate pechay leaves and stalks
2. Dice pechay stalks and green bell peppers
3. Chopped pechay leaves into 2 parts horizontally, leave smaller leaves uncut
4. Heat wok and pour seame oil and cooking oil
5. Sautee garlic and ginger, followed by pechay stalks and green bell peppers
6. Continue stir-frying for 3 minutes, add in the pechay leaves
7. Season with soy sauce and stir-fry again for 2 minutes
8. Remove from heat and serve.

Atsara ala benchjet

Category:		Side Dishes & Condiments
Style:		Other
Servings:		12

Description:
Been planning to make atsara for some years now but this is my first attempt in doing so, fortunately it was a succes!

Ingredients:
1 green papaya (grated) (I already brought a ready made in sm supermarket)
1 red onion sliced
6 pcs. of garlic sliced thinly
1 thumbsize ginger sliced thinly
3 baby carrots julliened
1 red bellpepper cut into thin strips
1 cup vinegar
1/2 cup white sugar
salt and pepper to taste
1 clean/sterilized glass bottle


Directions:
Boil vinegar and sugar in sauce pan until thick. Then one by one add all the other ingredients and let it simmer for 5-8 minutes. Meanwhile, make that the bottle you'll be using is clean and already sterilized. Once the papaya is cooked, or the syrupy vinegar turns yellowish in color, turn off the fire and remove from heat. Let it cool for a couple of minutes. Using a kitchen thong, scoop out the atsara into the bottle and pour the vinegar syrup last. Cover the bottle tightly and plac it in a deep saucepan. Fill the saucepan with water enough to cover the bottle in it and sterilized/simmer for 3 minutes. Remove the bottle from the water, uncap and let it cool for another 5 minutes or so. You can either serve it immediately or replace the cap and place it in the fridge. All done!

Hainanese chicken with sweet and sour sauce

Category:		Meat & Seafood
Style:		Chinese
Servings:		12

Description:
My own version of the famous white chicken, recipe was from Kylie Kwong and ms. Connie Veneracion.

Ingredients:
For the white chicken:
1 whole chicken
1 whole garlic crushed
1 whole onion halved
1 thumb sized ginger sliced
1 cup of cooking rice wine
1 liter of water

For the sweet&sour sauce:
follow this link as I've already post a similar recipe with the sauce; http://tinyurl.com/ybv2o56

Directions:
1. In a casserole, boil 1 litter of water and add the spices and rice wine one-by-one.
2. When the water is in rolling boil, lower the heat and carefully place the chicken inside.
3. Let it simmer for 40 minutes or until the chicken is tender
4. Following the link I gave, make the sweet&sour sauce and set aside
5. Once the chicken is tender, remove it from the heat and let it cool for at least 30 minutes.
6. Cut the chicken in serving sizes (you can use a heavy cleaver but in my my case, the chicken is so tender that I only use a kitchen shears to cut it.)
7. Serve with the sweet&sour sauce.

Chicken Curry Spaghetti

Category:		Pasta
Style:		Indian
Special Consideration:		Quick and Easy
Servings:		6-8

Description:
Chicken Curry dish with a twist!

Ingredients:
For the Curry:
5 Chicken thigh fillet, cut into chunks
2 tablespoons chopped white onions
1 tablespoons minced garlic
1 teaspoon minced ginger
2 small carrots (grated)
1 medium red bell-pepper (cut into thin strips)
1 can coconut milk
1 tablespoon curry powder
salt and pepper to taste
oil for sauteing

For the Spaghetti:
1/2 kg Spaghetti

Directions:
1. Cook spaghetti according to package directions.
2. Prepare ingredients for the curry, For the carrots, peel the skin first and using the same peeler, shred carrots into thin strips.
3.Heat oil in a wok, and saute ginger, onions, and garlic (in order), once onions are translucent, add in chicken chunks and let brown a little (about 2-3 minutes).
4. Once chicken is almost cooked, add in carrots and bell-pepper and continue stir-frying.
5. Pour in coconut milk and let simmer for 2-3 minutes.
6. Add curry powder, blend well.
7. Add salt and pepper, cover and let it boil.
8. Lower heat, and add the spaghetti and mix well.
9. Serve.