Here's a recipe for a spice and tasty Chinese dish using House of Yi Kung Po (Kung Pao) sauce. Ingredients: 1/3 kg chicken thigh fillets (cut in pieces) marinated for 15 minutes in:
Vegetables:
Sauce: 1 packet of Kung Po (Kung Pao) sauce by House of Yi Available in major supermarkets in Manila (Landmark, Robinson's, SM, Rustan's) Directions:
1. Stir-fry marinated chicken along with the liquid marinade, with a few tbsp of canola oil until browned. Set aside. 2. In the same pan, add in a few tsp canola oil and stir-fry first the chillies, and then add in onions, garlic, and ginger. Then add sliced red bell peppers, chicken and pour in the Kung Pao sauce. 3. Mix well and simmer for a few minutes until a thick sauce has developed. If you are a little short on sauce, you can add a few tbsp of water thickened with cornstarch. Adjust the taste by adding a dash of soy sauce and/or fish sauce. 4. Transfer to serving platter and top with cashew nuts and steamed snow peas and broccoli on the side. Best served with Yang Chow rice.
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This is a recipe for a "faux" Tandoori Indian-spiced Chicken. "Faux" because it is baked in a convection oven (not a Tandoor - a traditional cyclindrical clay oven used in Indian cooking, where various food are cooked including my favorite bread, Naan and Roti). Also because if you can't get your hands on real Indian spices like Masala which is used for Tandoori Chicken, you can substitute and use the ones you may already have in your cupboard - cumin, chili (or cayenne), cinnamon and Spanish paprika. Mix the following to create the Marinade:
Place chicken pieces (4 quarters) in a ziplock, coat and massage with the marinade. Let it sit in the chiller overnight (minimum of 8 hours). When ready to bake, allow the chicken to reach room temperature before placing in a pre-heated oven at 180 degrees Celcius for 40 minutes. Let it sit for 10 minutes. Serve with turmeric red rice and curried vegetables (split yellow lentils and broccoli). ![]() This is a recipe for a healthy and tasty salad, best served cold - as an appetizer or lunch. The first time I had this was on a recent trip to Sri Lanka. It was served at Laya Safari resort at the lunch buffet. The head chef (a Sri Lankan who has worked in Dubai) graciously passed on the recipe for the dressing to me when I raved to him how amazing this dish was. We had a little chat and upon learning I was a Filipina, he had become reminiscent of his Philippine colleagues back in Dubai and had nothing but good memories to share (there are many Sri Lankans and Filipinos working in the hotel industry in the Middle East). This is one of many things why I love travelling - the interchange of culture, smiles, stories and food! I hope you enjoy this cold salad as much as I did! The secret is in the dressing... A concoction of the following simple ingredients:
For the salad, you will need:
Set aside in the refrigerator. The longer it sits in the ref, the flavors become more developed. |
AuthorI'm Anna and I will be sharing with you my Love for Three things - Fashion, Travel and Food. I hope you find this blog enjoyable as I feature Archives
September 2017
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