I hope you’re enjoying day as much as I am. 🙂
Sambal Oelek
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Sambal Oelek is an Indonesian Chili Sauce used in cooking and as a sauce as well. I’m excited to make this dish called Nasi Goreng (Indonesian Fried Frice) which is a household staple in Malaysia, Singapore and Indonesia. I had my first taste of the authentic Nasi Goreng while living in Kota Kinabalu, Malaysia in the 80’s. I’m having the kids over for a great feast tonight and to share some really cool stories of my stay in KK.
Salt & Chilli Pepper Fried Prawns in Caramelized Jalapenos and Garlic
Don’t like deep frying? This recipe is just as tasty as any deep fried salt and pepper dish out there. Plus you cut down on the calories. It is inexpensive and easy to make. If you are a big fan of garlic and heat, this is the dish for you! Serve as an appy with your favorite beer or as dinner served with steam rice and lightly dressed green salad. This dish is already packed with flavour. Pair it with a light Pilsner or a glass of sweet Chardonnay. You need a bit of sweet to balance the heat. And while you’re at it play some Red Hot Chilli Peppers! (Blood Sugar Sex Magik is a great album!)
Ingredients:
1 bag of frozen Tiger Prawns or large Shrimps (thawed and patted dry with paper towel)
2 tbsp. Cornstarch
2 Jalapenos (if you want the heat toned down, remove the seeds)
5 cloves minced Garlic
a pinch of Red Pepper Flakes
Green Onions
2 tbsp Olive Oil
1 tbsp soft Butter
Salt and fresh ground Pepper to taste
Directions:
Chop jalapenos to create a coin-like look with seeds exposed. If you want to get rid of the seeds cut the jalapenos lengthwise and use a pairing knife to scrape out seeds. (Use a pair of rubber gloves to work with the chilli.) Mince garlic. Set aside.
Heat a frying pan at medium. Prepare the prawns by washing and patting it dry with paper towels. Place in a bowl and set aside.
Add oil in pan. Saute’ the jalapenos and garlic together until the jalapenos are just slightly wilted. Do not overcook. Add the cornstarch with Prawns and quickly fold it in until prawns are covered. Add in the pan with red chilli flakes and saute’ until prawns are orange in color about 5 minutes.
Add butter, salt and pepper for more flavour.
Turn off the heat and set the pan aside. Serve immediately!
Happy Easter Monday!
Enjoying the simple things in life. An $8 bouquet of flowers, decaf coffee in my priceless Hard Rock Cafe mug from Bangkok (1998) and the most delicious Sugar Cookies from Lovelace Cakes (opening soon in Surrey). Here’s proof I don’t have to be anywhere to enjoy this sunny, gorgeous Monday morning. Living in the moment. Slept in. No work today. YESSSSS!!!!!
REINVENTING DISCO IN A BIG WAY!!
I come from a muti-talented family and I have to say I’m very proud to be a part of this spectacular show that was Created and Directed by my youngest brother, Leandro Mendez. Come out and experience REINVENTION OF DISCO with this year’s headliner, Frenchie Davis of American Idol and The Voice and a cast of hot and talented entertainers from Vancouver! It’s a show you don’t want to miss!! Part of the proceeds from ticket sales will go to the St. Paul ‘s Hospital Foundation. To get tickets or more information please visit http://www.reinventionofdisco.com.
Sriracha Teriyaki Chicken
If you are a lover of heat and have not heard of Sriracha then you don’t know what your missing! This flavourful hot sauce is now a household name and as a matter of fact Sriracha is coming out with Sriracha flavoured snacks because of it’s popularity. This dish is so easy to make during a week night. Great pairing with a nice cold Pilsner to wash it down. If you feel like going one step further, this dish will also go well with Coconut Rice and steamed vegetables. It is truly a delicious and a tasty meal. A bit of warning though, if you’re not in to the heat cut down the hot ingredients by half. Enjoy!
Sriracha Teriyaki Chicken
Ingredients:
2 lbs boneless skinless chicken thighs
6 tablespoons soy sauce
1 tablespoon Sriracha paste
5 tablespoons sugar
2 tablespoons tomato ketchup
2 tablespoons vinegar
1/4 teaspoon dried chilli flakes
1⁄2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon minced ginger
MetroVan Independent News
Did I mention that my recipes will be also available on MetroVan Independent News? Yup! It is available in any local Filipino and TNT stores in Vancouver. Congratulations to Steve and Luisa Marshall and the Team MetroVan News!
Chicken Adobo with Green Beans
This dish is very easy to make as it is a One Pot Dish! My Mom used to make this dish in a big soup pot when I was a kid. Her version feeds about 10 people or more and there’s always leftovers for breakfast the next day. I was a vegetarian when I was younger and my Mom added the beans so I can eat it too. It’s the Philippines National Dish with so many variations depending on which part of the country you live. This is a straight up version of Adobo which we adapted from Spain and was introduced in the Filipino household for many generations during the Spanish occupation. You can also use pork or if you love to hunt, moose meat! I had it with moose meat in the 80’s and it was soooooo good.
I’m adding chicken liver in my dish. This is only optional if you’re squirming with the idea. I’m using boneless chicken thighs in this recipe. If you’re feeding more than 4 people, get a bag of whole chickens (usually they come in 3 whole chickens in a bag) just cut them up and freeze the other chicken parts for later use. It’s cheaper when you buy whole chicken. It just requires to do a little bit of extra work.
My Mom used Long String Beans for her adobo. You can also buy Long String Beans in any Asian Market if you prefer. But since I live close to a local supermarket, I’m going to use Green Beans instead.
If you want to change it up a bit, add a half a cup of coconut milk and chillies when the adobo is almost done cooking. This version is the Ilocano version of Adobo. You don’t need to fly to the Philippines to try this dish.
Ingredients:
1 small package of Boneless Chicken Thighs
Two handfuls of Green Beans
8 cloves minced Garlic
1/2 tsp Ground Pepper
1/2 tsp Salt
1 tsp Brown Sugar
3 Bay Leaves
1/4 Cup Vinegar
1/2 Cup Dark Soy Sauce (China Lilly is the best!)
1/4 Cup Warm Water
1 package of Chicken Liver (optional)
2 tbsp Oil
Directions:
Blanch the green beans in a boiling lightly salted water until the green beans are bright green but not over cooked. Take out the green beans and transfer it to a bowl of cold water to prevent it from cooking.
In a big pot, heat oil on medium heat. Add garlic, bay leaves and pepper and saute until garlic is translucent. Add the chicken pieces, vinegar, soy sauce, sugar, salt and water and let it simmer for about 20 minutes. DO NOT STIR THE INGREDIENTS! This will prevent the vinegar from cooking.
After 20 minutes, stir the ingredients, cover the pot with a lid and let it simmer for another 20 minutes. Add the chicken liver and it cook for another 5 to 10 minutes.
Add the blanched Green Beans and let it simmer for another 5 minutes. Turn off the heat and let it stand for 15 minutes for the flavours to soak in the beans.
Serve with freshly cooked white rice with a simple green salad on the side.
Yummy!
Crispy Seasoned Buttery Wings
Perhaps this is my favorite kind of wings! It’s crispy on the outside and moist on the inside. Great to pair with a bowl of Creamy Ceasar Salad and a pint of your favorite beer. This does not require deep frying. There are inexpensive frozen wings available in supermarkets. A good place to grab one is from any Canadian Superstore across the country. A big bag of frozen wings only costs $20 dollars and can easily feed 4 to 5 people….. 2 if you’re addicted to it! The trick on not letting these wings stick on the aluminum foil is to melt the butter first in the oven and then place the wings on the aluminum layered pan. Believe me it’s easy clean up. This recipe will get you hooked! It’s tasty and delicious.
Ingredients: (Make your own measurement according to your taste and depending on the amount of wings you’re making. The more spices the merrier!)
Flour (depending on the amount of wings you’re making)
Paprika
Garlic Powder
Salt
Freshly ground Black Pepper
Chilli Powder (If you want heat, be generous!)
Butter (1/4 slab)
Chicken Wings (Either whole or tips removed. Whichever you prefer.)
Directions:
Line a baking sheet with aluminum foil. Place butter on top of foil and set aside to prepare spices.
Preheat oven at 420 degrees.
Combine flour and spices in a deep bowl. Add the wings and coat. Set wings aside.
Place prepared baking sheet in oven and let the butter melt until bubbly but not brown. Take the baking sheet out of the oven immediately and place the wings in the pan. Bake for 30 minutes.
Turn the wings over and bake for another 15 minutes until crispy.
If you prefer dips, ranch will be a good option to cool down some of the heat from the Chilli.
Enjoy!
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