Fish Fillet Burger Recipe /Luweeh's Kitchen

CHICKEN TERIYAKI RICE BOWL by Luweeh's Kitchen

My Version of making Chicken Teriyaki Rice Bowl or Donburi in Japanese..
why i said my version.? check it out..

INGREDIENTS..
2 pieces of Chicken Thigh
3 tbsp Kikoman Soy Sauce/or Light soy Sauce
3 tbsp MIRIN
1/2 tbsp Bonito Flakes or fish powder
1/2 tsp sesame oil
black pepper is according to your taste
adding ginger powder or garlic powder can gives good flavor too
or fresh onion..

Let's prepare the Teriyaki Sauce
in a cup or small bowl..Combine the 3 ingredients
Soy sauce,Mirin and fish powder ,set aside

if you're not worried of salmonella thing..you can cook your chicken in raw form directly to your heated skillet ..

in my new researched..i changed the style of my cooking when it comes to animal meat..i boil it first before i start to cook..you can skip this method ,and do what is easy for you..

Preparation and Procedure..
1..Give a quick boil about 1 to 2 minutes in enough water to cover your chicken in very high fire..
until you can see the scam flowing on top..then turn off the heat throw away the water and wash the chicken with cold water

2..in a clean frying fan put 3 tbsp of water and add the chicken..cover and simmer in medium heat until liquid forms to oil..
fry the meat until you get your desired crispiness.but don't fry too much. golden brown color is enough .

3..then add 3 tbsp of sugar into the fried chicken meat..caramelized the sugar by toss and turning the meat..when sugar is melted..

4.lift up your frying pan or turn off the heat..then pour the liquid mixture to the chicken and quickly move your frying pan ..to avoid burning the sauce..
and add 2 tbsp of water ,cover and simmer for 1 minute..
then adding some onion is fine too then cook for 1 minute again ..

if you like a little crispy chicken you can fry the chicken in a frying pan with some amount of sesame oil..fry in a seconds only might get burnt the skin of the chicken../or just skip this method ..

then just slice the chicken into a strips shape ,

5..then scoop some amount of rice to your rice bowl , drizzle with 1 tbsp of teriyaki sauce on top of rice..
and place the sliced chicken to cover the rice and adding any vegetable is fine to to give good combination and yummy presentation too.drizzle with some teriyaki sauce on top of the chicken again and sprinkle with toasted sesame seed and ready to serve...

enjoy..i hope you will try this recipe ...this is so delicious and everyone loves it..
if your'e vegetarian then sorry...

video cooking here..............

Pork Belly Adobo (Braised Pork Belly)

Adobo comes from Spanish word adobar ,means marinated sauce or seasoning..

This dish is very popular in the Philippines.there are many regional varities of Adobo to eat or to cook deppends on its preferences ..

It is a comfort food for every Filipino...Adobo contains of very simple ingredients like garlic ,vinegar ,soy sauce and black pepper ..while others adding bay leaf, sugar ,star anise and creating new version of adobo to enhance its flavor..

I rarely cook pork meat, but when my kids requested i cook adobo for them..

today i added boiled egg and spinach para hindi puro meat..

To reduced the greasy meaty pork and removed the first few percent of its oil, i give a 2 to 3 minutes boiling the pork before cooking to also remove some dirt ,then next rinse and drain..
after that,in a clean frying pan .with some tbsp of water , simmer the cut pork until the oil comes out from the meat.

we don't need too much oil from the pork meat..

INGREDIENTS 

732 grams PORK BELLY (boiled in 3 minutes in enough water ) then cut into size you like

6 boiled egg

5 tbsp Kiko man Soy sauce

4 tbsp Apple VINEGAR

5 cloves of garlic..

1 tsp garlic powder 

1 tsp ground black pepper 

2 tsp black  pepper corn

some salt or fish sauce/adjust 

4 cups water

2 to 3 laurel leaf

star anise /optional

1 tsp muscovado sugar/optional

Preparation and Cooking

1.Let start first by a 3 to 5 minutes boiling the pork belly, over high heat .you can use sharp tools to prick the meat while boiling .or cut into halves before boiling ,when you noticed no traces of scum in the meat,throw out the boiled water and take out the meat , then rinse and clean the meat with tap water
cut the meat into bite sizes you like..

2.In a frying pan again ..pour some amount of water or 1/4 cup ,then simmer the pork belly until to lose water and comes out the oil ..then take out the meat and discard the oil using kitchen paper..
rinse and clean the meat in cold water ,then start to marinade or cook right away with out marinating process..

3.in a bowl  ..marinade pork belly..combine all ingredients

garlic..3 tbsp soy sauce ,vinegar,black pepper ,black pepper corn,laurel  leaf..you can rest them long hours or one night.if you can not wait .cook them right away.

4..add 2 cups water or adjust as it needed, cover and simmer in a low heat fire until the pork belly become tender..
adjust seasoning according to your taste.

While cooking you can add the boiled eggs or half way of cooking..to absorb adobo flavor to your eggs. then cover ,cook and relax ..

5..then after an hour check when meat are tender enough, i adjust the seasoning with 1 more tbsp of soy sauce and 1 tbsp vinegar .garlic powder,black pepper or so 

and then cover,

of course be observant while cooking it..you can reduce the liquid if you like or let syrup remain in your adobo .

when 90 percent adobo is done, i added 1 tsp muscovado sugar..cook for about 1 minute then it's done..

Another extra work for cooking adobo..just ignore if you don't like
This idea was adopted in our own house when i was a kid.

there we made a habit when we were younger,we usually fry the pork meat in a separate frying fan to make crispy adobo but without adding oil ...
and later just pour the adobo syrup or the remaining sauce on top of the fried pork belly meat..yummy

yeah, i know it's time consuming.

ENJOY YOUR MEAL..

VIDEO COOKING HERE...

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KAMOTENG MARUYA

some called it Kalingking..
Sweet Potato stick breaded with cake flour batter and dip fried sweet snack

Sangkap

1 large kamote
1 cup hot cake flour
or use just plain flour and add 1/2 tspbaking powder or can use rice flour /add 1/2 tsp baking soda or baking powder
1 egg
1/2 fresh cold milk
salt
1 tbsp sugar and some sugar for sprinkle
cooking oil for dip frying amount

PROCEDURE

1..hugasan at balatan ang kamote , hiwain ng pa finger stick size
at ibabad muna sa tubig na may asin..set aside

2..sa isang mixing bowl ilagay ang itlog at gatas ,batihing mabuti ,ihaloang 1 tbsp of sugar
at isunod ang 1 cup na flour ,haluing mabuti ..

3..balikan ang kamote ,itapon ang tubig at punasan ng kitchen paper ang mga hiniwang kamote..maaring budburan ng kapatak na asin ang kamote..
at magpainit ng mantika sa paglulutuan ng kamote..painitin ito ng sapat na init .

4..ihulog ang bawat kamote sa batter mixture ..kumuha ng sapat na dami ng kamote
at iprito ng palubog sa mantika...siguraduhing mainit ang mantika upang maiwasan ang hilaw ang loob..luntuin ng naka antabay.

5..baligtarin kung luto na ang ilalim at ulitin ang proseso..
ihain sa isang lalagyan na may kitchen paper para mabawasan ang oil..

budburan ng asukal ang nalutong maruyang kamote or gumawa ng sugar na caramel..next time nako gagawa nito..

enjoy your meryenda...drink warm tea or green tea..

video cooking here

Ginisang Ampalaya at itlog with Luncheon Meat

Simple and Easy Recipe

masarap madali at maganda sa katawan

syempre paborito ng lahat...kung ayaw ng ampalaya ..sorry na lang..

Mga Sangkap

1 medium size AMPALAYA 

1 medium size Puting Sibuyas

3 small size Kamatis

some garlic

1 tbsp Worcestershire sauce

Salt and Pepper

3 Eggs

Luncheon meat /adjust the amount 

sesame oil

1/2 tbsp sugar/optional

1/4 cup water /adjust

PAGHAHANDA AT PAGLULUTO

1..Hiwain ang ampalaya at luncheon meat ayon sa gustong hiwa or tularan ang nasa larawan..

hiwain den ang sibuyas at kamatis..pitpitin ang bawang..

at Batihin ang itlog..

2..Magpainit ng kawali..sa 1/2 tbsp na sesame oil ..iprito ang luncheon meat at iset aside

3..igisa ang bawang sibuyas until fragrant then ihalo ang kamates kasunod ng ampalaya 

lagyan ng kaunting tubig ..takpan at palambutin ng 2 minutes sa katamtamang apoy

4..then timplahan ng paminta o asin..lagyan ng 1 tbsp na Worcestershire sauce or toyo 

haluin ng bahagya..kung satisfied na sa lambot ng gulay ihulog ang binating itlog ng pakalat hayaang muna ng 10 seconds bago haluin..then haluing mabuti para maluto ang itlog..

5..kung luto na ang itlog ihulog ang piniritong luncheon meat at patakan ng kaunting patis ayun sa inyong panlasa...haluin ito at ready for plating

serve hot with rice and enjoy your meal..

VIDEO TUTORIAL HERE

Pork and Shrimps SIOMAI with Sayote

My new version of Siomai

Kung anong sangkap ang mayroon sa aking kusina ay iniimbento ko lang minsang ang niluluto ko.

kalimitan ay kapag walang oras ng mag groseri....

So Pinaghahalo ko lang ang mga sangkap kung anong mayroon ,para maka imbento ng putahe..

basta marunong kayong kumuha ng tamang timpla ng ibat ibang lasa ng putahe..madali lang magluto.

About sa Siomai..

Usually ground pork meat ang ginagamit at hipon..dahil sa ang tao ay malikhain kahit sa pagluluto..

may gumagamit ng chicken ,beef,fish ,squid, clam,crabs ,tofu at may vegetarian den na SIOMAI.

Kayo anong version ang Siomai nyo?

Ang mga Japanese ,kinakain ito with yellow mustard at kikoman soysauce ,

samantalang tayong mga Pinoy..kundi siling may toyo o kalamanse

ay Bagoong na alamang..medyo kakaiba ano?

.

MGA SANGKAP..

bagong version..

i added CHAYOTE or Sayote na kapalit ng Water Chestnut or Singkamas

minsan gumagamit den ako ng Labanos o white radish..

white chayote 

320 grams PORK GINILING..with fats 

175 grams Hipon (wala ng shells)

1/4 cup shredded Chayote

4 pieces Shiitake Mushrooms /dried or fresh ..i used fresh 

some spring onion or green chives /optional

1 medium size White onion

1 tsp Ginger juice

1 tbsp Sugar

1 tbsp Oyster Sauce

1 tbsp Worcestershire Sauce/optional

1 tbsp mirin tsuyu or chinese wine (WONSUY)

salt and pepper 

1 tsp Sesame Oil..( i forgot to add this )so can be optional..

2 tbsp Rice Flour

1 egg white 

SIOMAI Wrapper ( small size )30 pieces 

You can add carrots .green peas or anything you like basta bagaysa lasa ng Siomai..sometimes 

nilalagyan ko ng cheese...para mas yummy..try nyo ren

PAGHAHANDA AT PAGLULUTO

1.Hiwain ng pino ang mga sangkap..

sibuyas,mushroom,green chives..

2..Tadtarin ng pino ang Hipon at ad adin ang sayote at alisin ang juice gumawa ng mga 1/4 cup

3..Sa isang bowl..paghaluin lamang ang lahat ng sangkap..

haluing mabuti ..ilagay sa freezer ng ten minutes bago ibalot sa wrapper

4..Mag pakulo ng tubig sa Steamer,maglagay ng Sapat na dami ayon sa dami o laki ng lutuan at lulutuin..

5..Then simulan ng gumawa ng siomai..ihanda ang wrapper ( i used small size) at lagyan ng sapat na dami ng giniling mixture..pag aralanang tamang pag gawa..

6..Pahiran ng oil ang loob ng steamer or sapinan ng wax paper..saka isalansan ang mga siomai balls..

takpan with cheese cloth..steam for about 15 to 20 minutes

Then Serve with your favorite sawsawan..

SAUCE i made

2 tbsp Bagoong / in bottle 

1/2 tbsp sesame oil

1 tbsp Sweet Chili Sauce 

adding lemon or kalamansi is fine too.

VIDEO COOKING HERE