How To Cook Prawns Curry

Prawns Curry

Prawns Curry

Fresh Prawns

Ingredients:

1 kilo                     Large Prawns, cleaned

2 Tablespoons       Cooking oil

1 Tablespoon         Minced garlic

1 piece                   Onion, chopped

1 cup                      Chopped Tomatoes

1/2 cup                   Water

1 teaspoon              Chicken powder

2 Tablespoons        Curry powder

2 medium pieces    Red and Green bell peppers, chopped coarsely

1 piece                    Carrot, sliced into sticks

1 cup                       Potatoes, sliced into sticks or sliced eggplants

2 cups                     Thick coconut milk

2 teaspoons             Salt

1/2 teaspoon           Freshly ground black pepper

1/4 cup                   Calamansi juice or lemon juice

Procedure:

1.     Heat cooking oil and sauté garlic, onion and tomatoes.

2.     Add curry powder and cook for a minute.

3.     Add the prawns and allow to sauté for 3 minutes Add the carrots, potatoes          
        or eggplants and the water with dissolved chicken powder.

4.     Add salt and pepper and simmer until vegetables are done.

5.     Add bell peppers and coconut milk. Simmer until the sauce thickens.

6.     Add the calamansi juice or lemon juice, before turning the heat off.

7.      Serve with hot steamed rice.

8.     Share and Enjoy!  

Prawns Curry

Note: For a spicier Prawns Curry, you may add a teaspoon of chopped chilies to the dish. 

Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork barbecue on bamboo sticks is a favorite menu item during parties and family outings or picnics. It is easy to prepare because the pork meat is sliced thinly and marinated overnight in the family's barbecue sauce composed of soy sauce, garlic, sugar, calamansi juice (our native lemon), Sprite or 7Up, and some spices like hot chillies and black pepper. 

While grilling these barbecues on sticks the assigned cook bastes them to make sure these morsels are moist and well done complete with that smokey barbecue flavor. 

When done, these delicious treats are served with a vinegar dip made simply by combining vinegar with salt, sugar and minced garlic with some chillies added, of course do it according to your taste. I prefer eating them with my favorite atchara, our native papaya relish.

I personally made these pork barbecues to make sure I get the leanest barbecue meat without losing its moistness and tenderness. 

Ingredients:

1 kilo                 pork shoulder, sliced into thin slices

2 Tablespoons  soy sauce

1/2 Tablespoon salt

2 Tablespoons  minced garlic

1 teaspoon        ground black pepper

1/2 cup             sugar

1/4 cup             calamansi juice or lemon juice

1 cup                Sprite or 7UP

1 teaspoon       chopped hot chili peppers or hot chili sauce

For Basting:

1 cup                marinade

1/4 cup             banana catsup

2 Tablespoons cooking oil 

Procedure:

Combine together in a bowl the salt, garlic, calamansi juice, black pepper, sugar, soy sauce, Sprite, hot chili peppers and the pork slices. Mix well to incorporate all the ingredients. Cover with plastic wrap and marinate the pork in the refrigerator overnight to maximize flavors, or at least do it for 5 to 6 hours.

Drain the marinated pork, reserve the marinade for basting.

Thread the pork slices in bamboo sticks to make 20 skewered pork barbecues. 

Light up the charcoal grill and cook the skewered pork slices for 5 minutes each side, basting with the reserved marinade mixed with banana catsup and cooking oil, make sure they are fully cooked.

5.  Transfer to a serving plate and serve with a vinegar dip or homemade atchara.

6.  Eat with steamed rice or as snack or appetizer.

7.  Share and enjoy! 

Pork Barbecue Filipino Style

Chicken Siomai Ni Misspressy

Chicken Siomai by Misspressy

Chicken Siomai

Ingredients:

1/2 kilo ground chicken

250 grams fresh shrimps, cleaned and deveined, chopped coarsely

2 pieces dried shiitake mushrooms, soaked, diced finely

1 cup chopped carrots

1/4 cup chopped green onions

Seasonings:

3 Tablespoons oyster sauce

1 teaspoon salt

1 Tablespoon sugar

1/2 teaspoon ground pepper

2 Tablespoons light soy sauce

1 Tablespoon sesame oil

1 Tablespoon cornstarch

1/4 cup water from soaking mushrooms

1 teaspoon baking soda

1 teaspoon chicken powder

Siomai wrappers

Dipping Sauce:

Hot Chili Sauce

Hoisin Sauce

Procedure:

In a bowl combine ground chicken meat and shrimps with all the other ingredients and seasonings.

Mix everything very well until very sticky.

Put 1 Tablespoon of filling in center of each wrapper. Gather the sides of each wrapper around the filling. squeeze center gently leaving the edges of wrapper shirred.

Line steamer tray with non-stick wax paper. Place siomai on steamer tray over boiling water and steam for 20 minutes.

After steaming remove siomai to a platter at once to prevent sticking. 

Serve with your favorite dipping sauce, soy sauce with lemon juice and chili garlic sauce, or Shiracha sauce or Hoisin sauce 

Share and Enjoy! 

Chicken Siomai by Misspressy

Chicken Siomai by Misspressy

Bangus Relleno Or Stuffed Milkfish

Bangus Relleno or Stuffed Milk Fish

Bangus Relleno (Stuffed Milkfish)

Ingredients:

3 pieces medium-sized Bangus 

6 pieces calamansi, extract the juice

1/2 cup toyo 

1/2 teaspoon ground black pepper

3 Tablespoon olive oil

1 Tablespoon minced  garlic

1 large onion, finely chopped

2 pieces large tomatoes, chopped

2 pieces large potato cut into small cubes

1 piece large carrot cut into small cubes

1 piece large red bell pepper cut into small cubes

1/2 cup raisins

1/2 cup pickle relish

2 pieces Knorr chicken cube

Salt and pepper to taste

3 pieces fresh eggs

1 1/2 cups all purpose flour plus extra for dredging

3 pieces barbecue sticks

Cooking oil for frying

Procedure:

Fresh Bangus

Bangus Relleno Ingredients

Bangus Relleno Filling

Stuffing Bangus Relleno

Stuffed Bangus Relleno Before Frying

• Clean the fish very well. Remove the scales. Make a slit at the back to open.

• Remove the intestines and the gills, cut along the big bone along the length of the fish to remove it. Wash away all the blood and dirt in running water. Scrape all the  meat from the skin, be careful not to break it and pick out all the bones using a tweezer. When the fish meat is already  boneless, chop it  finely using your cleaver and set aside. Meanwhile marinate the fish skins in 1/4 cup soy sauce, calamansi juice and ground black pepper then set aside.

• In a large frypan sauté in olive oil the garlic, onions and tomatoes. Add to the frypan the chopped deboned fish meat and cook until there are no more red fish meat visible then season with salt and pepper. Add also the potatoes, carrots, red bell pepper, raisins, pickle relish, 1/4 cup soy sauce and the Knorr chicken cubes. Continue to cook while stirring until the potatoes and other vegetables are tender. Check for seasonings and adjust taste accordingly. Remove the cooked filling from the heat and allow to cool.

• In a big bowl, transfer the cooked filling then add the beaten eggs and mix in the 1 1/2 cups flour. Combine the mixture very well to distribute all the ingredients together to bind. 

• Drain the milkfish skins from its marinade then fill up each milkfish with the prepared filling from tail to head then sew the skins together to bring the shape back to its original using a sewing needle and sewing thread. (This is the older way of preparing rellenong bangus.) The newer version is to ask your fish monger to separate the meat from the skin by using a long spatula  entering the fish from its head opening. The fish monger is usually very good at doing this and she saves you time and effort. In this newer version you have to boil the fish meat to be able to remove the bones by mashing the fish meat so you do not miss the tiny bones.

• This time you can insert barbecue sticks through the mouth of the fish towards the body. This helps to hold the fish together in handling specially in frying them. After doing that you have to dredge the fish skins with flour to ease frying them in hot oil. Fry the prepared rellenong bangus in medium hot heat until the skins are golden brown and the filling inside done. In frying my filled bangus I used the biggest pot cover I have because it is flat, deep enough to hold the frying oil and large enough to accommodate my three medium-sized bangus. 

• Can be served hot or cold with Papaya Atchara and Catsup.

Share and Enjoy!

Bangus Relleno and Papaya Atchara 

Papaya Atchara

Bangus Relleno

Pasta Puttanesca Style By Misspressy

Pasta Puttanesca By Misspressy

This version of Pasta Puttanesca is a family favorite and has always been in the family party menus. I have tweaked it a bit only by adding sliced fresh button mushrooms to replace the meat we are used to savor in the other pasta recipes.

This is my most favorite pasta dish because it is meatless, very easy to prepare and it is very yummy! I am sharing this with everyone, my meatless spaghetti recipe, even kids love it, too.

A Family Size Serving of Pasta Puttanesca

Pasta Puttanesca

Ingredients:

1 kilo Spaghetti noodles

1/2 cup Extra virgin olive oil

1 Tablespoon minced garlic

1  small bottle Capers, washed and drained

1 bottle Black olives, sliced, washed and drained

1 tin anchovy fillets

2 teaspoons crushed dried chillies

2 Tablespoons dried oregano

2 Tablespoons dried basil

4 tins Chopped tomatoes, (400 grams size)

1 tin Tomato paste, (small tin)

2 pieces Knorr chicken cubes

500 grams fresh button mushrooms, sliced (optional)

Salt and freshly ground black pepper

Parmesan cheese to serve

Procedure:

Cook spaghetti in salted boiling water until al dente.

Sauté in olive oil the garlic, capers, olives, anchovies, mushrooms, chillies and dried herbs for a few minutes.

Add the tomatoes, tomato paste and the chicken cubes, season with salt and pepper then bring to simmer and continue to cook for five minutes, until sauce has thickened. Remove from heat.

Toss the cooked spaghetti with the sauce. Correct the seasonings, adjust accordingly. Drizzle with Extra Virgin Olive oil if desired.

Serve with cheese.

Share and Enjoy!

A Serving Size of Pasta Puttanesca

Seafood Paella Filipino Style

Seafood Paella Filipino Style

Seafood Paella Filipino Style

Ingredients:

1/2 cup Virgin Olive Oil

300 grams glutinous rice

200 grams ordinary rice

Pinch saffron, soak in 2 Tablespoons hot water

1 head garlic, minced

1/2 cup chopped onions

1/2 cup chopped red tomatoes

2 Tablespoons tomato paste

1 cup red and green peppers strips

2 teaspoons paprika powder

2 cups chicken broth or plain water

1 piece Knorr chicken cube

1 Tablespoon salt

1 Tablespoon sugar

1/4 kilo big shrimps, cleaned and steamed

6 large blue crabs, cleaned and steamed

1/4 kilo squid, sliced into rings

1/2 kilo mussels, steamed and remove the half shells

1 hard boiled egg, sliced

Lemon wedges to serve

Saffron

Procedure:

Cook glutinous rice together with plain rice in your rice cooker as you would ordinary rice but less water is needed. Remember the rice will still be cooked with sauce. Fluff and set aside.

Sauté in olive oil the minced garlic, chopped onions and chopped tomatoes until mixture is mushy.

Add the tomato paste, paprika powder, Knorr chicken cube, saffron and 2 cups water. Cook until boiling while stirring. 

Add at this point the red and green peppers, all the cleaned seafoods steamed shrimps, steamed mussels, steamed crabs, mixing carefully to evenly coat them with sauce and cook further. Carefully remove some of the seafoods from the mixture and set aside for topping.

In the remaining sauce, add the cooked rice and mix to evenly color the rice with sauce. Continue cooking on medium heat stirring rice and sauce until mixture is dry and seafoods evenly distributed. 

Check for seasoning and adjust to your taste. Add some sugar to lessen the acidity of tomatoes. Turn off heat. 

Transfer Paella in a serving bowl and top with the reserved seafood. You may like to decorate it with slices of hardboiled eggs and cooked green peas.

Serve with lemon wedges or calamansi, our native lemon. 

Enjoy!

Seafood Paella 

A big bowl of Seafood Paella

A serving of Seafood Paella 

Sweet Style Filipino Spaghetti

 

Jollibee Style Spaghetti

Jollibee Style Spaghetti is a Filipino style pasta and it is every Filipino kid's favorite fast food noodle dish, of course even adults as well. The sauce is sweeter than its foreign counterparts but sweet and spicy due to the banana catsup addition and this must be the taste that is desired in this famous Filipino pasta sauce adaptation. If you do not prefer the sweet style spaghetti sauce you just omit the condensed milk and add instead equal amount of all purpose cream. Here's a close imitation of that popular spaghetti we Filipinos love, Jollibee style. 

Ingredients:

1 kilo Spaghetti Noodles ... Cook according to package direction

For the Sauce:

1 cup olive oil
1 head garlic, minced
1 cup chopped onions
1/2 kilo ground beef round
1/2 kilo ground pork
1/2 kilo Purefoods hotdog, sliced
1 big can Maling luncheon meat, cubed
1 big bottle UFC banana catsup
2 tins Hunt’s tomato sauce, 15 oz. size
1 tin Hunt’s tomato paste, 7 oz size
1 tin can Reno liver spread, big can
1 tin Carnation condensed milk, big can to sweeten the sauce
Salt and freshly ground black pepper to taste
1 Tablespoon dried oregano powder
2 Knorr beef cubes
1 box Cheddar cheese, grated

Procedure:

Sauté in olive oil the minced garlic and the chopped onions.
Add the ground meats, stir well and get them to brown a bit.

Add the sliced hotdogs and the luncheon meat, mix, stir and cook for five minutes.

Add the tomato sauce, tomato paste and the catsup. Add 3 to 4 cups water at this point and bring to a boil.

Add the Knorr beef cubes and the dried oregano. 

Allow to cook for twenty minutes, stirring frequently until sauce thickens.

Add the liver spread and the condensed milk to sweeten. Allow to cook for another five minutes.

Season with salt and pepper. Taste for seasoning and adjust accordingly.

Lastly add the grated cheddar cheese and simmer for a few more minutes until the cheese has melted.

Serve on top of your cooked spaghetti and top with more grated cheese.

Enjoy! 

Jollibee Style Spaghetti with Cheese

Diced Chicken With Cashew Nuts

This Diced Chicken With Cashew Nuts is my easy Filipino version of this Chinese chicken dish. This is one of my favorite recipes among its many versions because of its simplicity and ease of preparation. 

The only thing that takes time in the process is the chopping and peeling of the vegetables to make them suited for stir-frying. 

In this recipe I used chicken thighs which I deboned and marinated in soy sauce, Shaoxing rice wine, ground pepper and cornstarch. 

The vegetables can be anything you fancy suitable for stir-frying like snow peas, green peas, carrot slices, mushrooms, broccoli and of course do not forget the cashew nuts which I roasted in the turbo oven, it surely adds to the dish texture and crunch. 

I also used here a cup of seasoned broth which is actually water plus chicken powder, sugar, oyster sauce and cornstarch. This broth gives the dish enough sauce for the white rice we love. 

This truly is a tasty dish, try it!

Diced Chicken With Cashew Nuts

Ingredients:

2   Tbsp.    Cooking oil

2    tsps.    Minced  garlic

2    tsps.    Minced ginger

1/2 cup      Green peas

1/2 cup      Carrots, halved and thinly 

                  sliced

1/2 cup.     Turbo toasted cashew halves

1    tsps.     Sesame oil

 

Seasoned Broth:

1   cup       Chicken broth

1   tsp.       sugar

1 1/2  tsps. Oyster sauce

2   tsps.      Cornstarch

Chicken Mixture:

1   cup        Chicken thighs, deboned

1   Tbsp.      Soy sauce

1   Tbsp.      Shaoxing rice wine

1   tsp.         Cornstarch

                    Ground pepper

Procedure:

1.    Chicken Mixture:  Combine chicken,  ground pepper, soy sauce, wine and cornstarch. Let stand for severa minutes.

2.     Heat oil on high, sauté the garlic    

and ginger in the hot oil. Add the chicken  mixture and stir-fry until chicken is half-cooked, 1-2 minutes. 

3.     Pour in the seasoned broth. Continue cooking until chicken is tender. 

4.     Add the vegetables, cashew and the sesame oil. Season to taste with salt   and pepper. 

5.    Serve hot with white rice. Share and  Enjoy!  

Chicken Afritada

Chicken Afritada is a chicken dish stewed in tomato sauce with potatoes, carrots and bell peppers. It is an everyday dish served in most Filipino households. This dish may be too ordinary but with love and proper cooking complete with right ingredients, this dish can be a delightful addition to your family meals.

Here is my version of this everyday fare in my dining table which my family and friends enjoy.

Ingredients:

4  Tbsps.  Cooking oil 

1  kilo        Chicken 

1  Tbsp.    Minced garlic

1   Med.    Onion, chopped

8   oz.       Tomato sauce

2   cups    Water 

1   piece    Chicken cube

2   pieces   Bay leaves

1   tsp.       Sugar

                  Salt & ground pepper to

                  season

4   pieces   Hotdogs, sliced

2   large      Potatoes, cubes

1   large      Carrot

2   pieces    Bell peppers, cut into strips

Procedure:

1.  Stir fry chicken pieces until golden brown. (about 3 minutes per side). Remove and set aside.

2.  In the same pan sauté garlic and onions. Add the tomato sauce and cook for a minute.

3.  Add the browned chicken, chicken stock cube and water, bay leaves, peppercorns, then simmer for 30-40 minutes.

4.  Add the potatoes, carrots, bell peppers, sliced hotdogs and green peas.

5.  Season with salt, sugar & cook 7-10 minutes more.

6.  Turn off heat then transfer to a serving 

     plate.

7.  Serve with steamed rice. Share and enjoy.

Atchara Green Papaya

How To Make Atchara Green Papaya

Atchara is a relish made from grated green papaya mixed with aromatics like ginger, garlic, onions and peppercorns and pickled with a one is to one vinegar/sugar ratio of pickling syrup. 

The process gives a delightful sweet and sour taste that makes the atchara a good appetizer which makes it a  favorite side dish for tasty dishes like barbecues, fried or roast beef, fried seafoods or just anything grilled or fried.

My atchara is a bit intense in flavor as compared to the usual atcharas because I love to double the amounts of the aromatics like garlic, ginger, onions and I add hot green chili peppers to make my atchara spicier a lot. You may want to adjust the ingredients according to your preference of course.

 I am sure you will also like my homemade atchara green papaya. Here is my recipe.

 

Ingredients:

2 green papayas, peeled and grated

1 large carrots, florets and julienne cuts

1 cup sliced red onions, thinl

1/2 cup sliced ginger, fine strips

1/2 cup sliced garlic (2 heads), thinl

1/2 cup green pepper, strips

1 box raisins, optional

1Tbsp. salt

1 tsp. whole black peppercorns

3 cups coconut vinegar

3 cups white sugar

1/4 cup rock salt to mash the grated papaya

Procedure:

Mash the grated papaya with 1/4 cup rock salt to remove bitter saps.

Wash the grated papaya in water three times until the saltiness is removed. 

 Drain and squeeze out all the liquid in the washed papaya, you may use a cheese cloth to do it or use your hands to wring out all the water out. 

Put the squeezed papaya in a stainless or glass bowl, untangle the papaya strands and combine with the carrots, garlic, ginger, onions, green peppers and raisins if using. Set aside.

Make the pickling syrup by dissolving the sugar in the vinegar, adding the black peppercorns, bringing the solution to a boil for 5 minutes or until the syrup is reduced into a light syrup consistency. Cool. Add salt.

Pour the cooled syrup solution into the grated papaya mixture and stir to distribute the ingredients well.

Transfer the atchara into sterilized jars, cover and keep refrigerated to improve texture and flavor. 

Serve cold as an appetizer or use as a condiment to salty fried , roasted or grilled meats and seafoods. 

You may want to gift a jar to your love ones or make a business with it. 

Share and Enjoy!

Sautéed Broccoli With Shrimps

Sautéed Broccoli With Shrimps 

Ingredients:

2 Tbsp. Cooking oil

1 piece onions, sliced

1 tsp. minced garlic

125 grams fresh shrimps, cleaned and seasoned

1 head broccoli with the stem, remove hard covering

1 cup beans, cut 1 inch long

1 cup snow peas

1 piece red bell pepper, cut up

1 small carrot, cut into flowerettes

3 Tbsp. Oyster sauce

1 piece Knorr chicken cube

Freshly grated black peppercorns

Procedure:

Season the cleaned fresh shrimps with 1/4 tsp. salt, 1/4 tsp. chicken powder and a dash of freshly ground pepper.

Blanch broccoli, cut broccoli stem pieces, beans and cut up baby corn separately then drain in one colander. Set aside. 

Heat oil in a frypan and sauté the onions, garlic for a minute then add the seasoned shrimps and remove from the pan when done and set aside. 

In the same pan pour in the oyster sauce, stir to sauté then add the blanched vegetables. Stir fry the vegetables into the sauce then add the Knorr chicken cube and continue stir-frying and sweating all the vegetables. 

When the vegetables are almost done, put back the cooked shrimps and stir to incorporate everything. Check for seasonings and adjust to your taste.

Remove from heat and transfer to a serving platter. 

Serve hot with plain rice.

Enjoy!

How To Cook Stir-Fried Snow Peas With Shrimps

Pea pods are also known as snow peas, and here in the Philippines they are known as Chinese green peas or chicharo. They are the tender pods of baby peas. These pods are crispy and sweet, they go well with pork, chicken, beef, shrimps or any seafoods. The color of these pods is green and they are as translucent as jade; they enhance the color of any dish when properly cooked. 

Chicharo is a favorite Baguio vegetable, although it is a bit pricey here but a little of this versatile vegetable goes a long way specially when added to noodle dishes or any vegetable dish, we need only a handful and the noodle dish becomes beautiful to look at presentation wise. 

Ingredients:

1/4 kilo snow peas, snip off ends, strings removed, washed and drained

1/4 kilo fresh shrimps, peeled and cleaned marinated in 1/2 tsp salt, 2 tsp Shaoxing wine and 2 tsp cornstarch

2 Tbsp cooking oil

1 Tbsp minced garlic

1 Tbsp minced ginger

1 small red onion, chopped 

2 Tbsp oyster sauce

1 tsp chicken powder dissolved in 

1/4 c water to make chcken stock

4 stalks green onions, chopped

2 tsp dark roasted sesame seed oil

Procedure

Mix all the marinade for shrimps in a bowl and add the shrimps. Toss to coat and let sit for 20 to 30 minutes. 

Heat a saute pan over high heat and add oil and let get hot about 30 seconds.

Add the ginger, garlic and onions, toss to combine and stir-fry for about 30 seconds. 

Add the shrimps and all the marinade to the pan. Add the snow peas, oyster sauce, chicken stock and stir-fry until the shrimps turn pink, about 2 minutes.

Add the green onions and stir-fry for 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice. 

Enjoy!

Note: 

You may add other vegetables to this dish if you like variety like thinly sliced carrots, celery and cabbage and saute them all together at the same time. 

How To Make Buchi/Sesame Seed Balls

Buchi/Sesame Seed Balls

I enjoyed making these Sesame Seed Balls or better known in the Philippines as Buchi at home because it was fun, I had all the ingredients available in my kitchen, filling and shaping them into perfect balls made it more fun. 

I enjoyed the frying part also because I had to turn each ball around with wooden chopsticks to make them in perfect round shapes when they are done. I really enjoyed it. 

These delicious snacks are found in many Chinese restaurants like the popular Chowking who usually serve them as dessert during parties or even in the popular packaged menus like their Lauriat plate. Of course there are other choices of after meal sweets such as Almond Jelly, Halo-halo and Fresh Fruits in Season but the Sesame Seed Balls are the most popular choices.  

Try them as I have done following a tested recipe here and enjoy it too, as I did. 

Sweet Red Bean Paste Inside A Buchi/Sesame Seed Ball

Ingredients:

2 cups glutinous rice powder, 200 grams

1 1/2 tsp baking powder

1/2 cup sweet potato flour + 1/2 cup boiling water

1/2 cup white sugar + 1/2 cup boiling water

1 Tbsp vegetable oil

1/2 cup white sesame seeds

Cooking oil for frying

Procedure:

• Dissolve sugar in boiling water. 
• Mix sweet potato flour in boiling water until pasty. 
• Put the glutinous rice powder in a mixing bowl. 
• Add the baking powder and whisk to mix. 
• To the bowl add the dissolved sugar syrup and mix to form a dough. 
• Add to the dough the sweet potato flour mixture and mix to form a soft dough. 
• Start to knead the dough until it becomes smooth and pliable. 
• Divide the dough into equal 12 portions and form into balls. 
• Fill each ball with the sweet red bean paste and form it into a smooth ball. 
• Roll each ball into a bowl of white sesame seeds until it is covered evenly.
• Maintain the round shapes of every ball you make for presentation.
• Heat enough oil in a frying pan and start frying the sesame balls. Lower the flame when the oil starts boiling. 
• Using a wooden chopstick try turning each sesame seed ball while frying it to golden brown for 10 to 15 minutes. 
• When golden remove the balls from the hot oil and transfer them to a paper towel lined plates to absorb excess oil. 
• Finish frying the second batch and do the same as the first batch.  
• Serve. 

Share and Enjoy!

Jumbo Buchi/Sesame Seed Balls

Red Bean Paste

1 cup red beans, soaked in water overnight

1/2 cup white sugar

1 Tbsp butter

1/4 tsp vanilla extract

Procedure:

• Boil the soaked red beans in enough water to cover for a minute then throw the water and replace with a new amount and bring to boil until soft for 45 minutes  up to 1 hour. Drain. 
• Mash the soft beans and pass through a sieve to remove the skins. Discard the skins.
• Mix the beans puree with sugar, add the butter and vanilla. 
• Cook the mixture in a non stick pan mixing all the time until the mixture is thick and pasty and leaving the sides of the pan. 
• Cool and divide into 12 portions and form into 1 inch balls. 
• Use these sweet red bean paste to fill the sesame seed balls. 

A Plate Of Jumbo Buchi/Sesame Seed Balls

How To Cook Steamed Chicken With Chinese Sausage

Steamed Chicken with Chinese Sausage

Steamed Chicken with Chinese Sausage is an easy recipe and takes a few ingredients to prepare. The special sausage combines well with the chicken and the dried mushrooms give the dish a delightful umami flavor. 

Try this recipe and see how easy it is to prepare this dish.  

Ingredients:

1 big chicken cut into pieces

1 tsp salt

1/2 t pepper

3 Tbsp dark soy sauce

1 Tbsp Shao Xing rice wine

1 tsp slices of ginger

1 stalk green onions, chopped

3 small pieces dried mushrooms, (soaked in hot water, stalks removed and cut into 4 pieces each)

2 big Chinese sausage, cut into 1/4-inch diagonal slices

Ingredients of Steamed Chicken with Chinese Sausage

Procedure:

Put chicken into bowl, sprinkle with salt and pepper. Add remaining ingredients. 

Place bowl in steamer. Cover bowl with cling wrap and steam over boiling water for 1 hour.


May be prepared in advance, frozen and  re steam before serving. 

Steamed  Chicken with Chinese Sausage and Mushrooms

Serve. Share and Enjoy!

A Serving Of Steamed Chicken with Chinese Sausage and Rice