TBC: Steamed Fish w/ Ginger

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/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
Kung Hei Fat Choy! To welcome the year of the Wooden horse, I decided to try two Chinese recipes for my baon this week.  This is part er.
I got inspired by a recipe that I saw in taste.com.au.  It is a simple yet delectable dish. It’s so simple that I was comfortable enough to do it my way.
Here it goes, Steamed Fish w/ Ginger ala Unschooled Chef Carl
Equipment:
Rice cooker w/ steamer basket
Ingredients:
1 kg Cream Dory Fillet (cut into three-finger portions)
5cm piece ginger, thinly sliced
4 baby bok choy, quartered
4 tbsp soy sauce
1 tbsp white vinegar
1 tbsp stevia powder
1 tbsp sesame oil
4 spring onions, thinly sliced (for garnish)
Coriander (for garnish)
Directions:
  1. In a pot or a kettle boil 2 cups of water.  In the mean time, place ginger and cream dory fillet in aluminum foil.  On a separate aluminum foil, place bok choy.
  2. Transfer boiled water into the rice cooker.  Place fish fillet on steamer basket and place on top of rice cooker.  Steam for 15 minutes.  Once done, place bok choy and steam for another 5 minutes.
  3. While fish and bok choy are steaming, combine soy sauce, vinegar, stevia powder and sesame oil in a pan over medium heat until warm.
  4. Serve fish and bok choy with sauce, sprinkle spring onions and coriander
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TBC: Sweet and Sour Chicken

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/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
Chinese New Year is just around the corner and in the spirit of the Wooden Horse, I decided to try two more Chinese recipes for my baon this week.  This is part yi.
I saw this recipe on Simply Recipes.  My deviations were I used stevia powder instead of brown sugar and I used green pepper instead of red and yellow to add a different color to the dish.
Ingredients:
  • 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
  • 1 egg white
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2 teaspoons cornstarch
  • 1 10-ounce can pineapple chunks (reserve juice)
  • 1/4 cup juice from the canned pineapple
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
  • 2-3 tablespoons stevia powder
  • 1 tablespoon + 1 teaspoon cooking oil
  • 1 green bell pepper, cut into 1 inch chunks
  • 1 teaspoon ginger, sliced thinly
Procedure:
  1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
  2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and stevia powder.
  3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
  4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.
Taste the sauce and add more stevia powder if you’d like.  Also, if the flavors are too strong for your taste, you may add 1/8 to 1/4 cup of water.

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“I’m Mr. Brightside”

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First heard this song back in 2006. Made a cover last May 2013. Yup, this is a throwback.
If this song was a drug it would be my upper, I would listen to it whenever i need to enter hyper mode (my degree, and now my job is physically and mentally demanding). Years ago, I stumbled upon a write up regarding the song:
“Killers guitarist Dave Keuning wrote this about lead signer Brandon Flowers’ ex-girlfriend who cheated on him. Flowers recalled to Q magazine March 2009 how he discovered her with another man at the Crown and Anchor pub in his hometown of Las Vegas: “I was asleep and I knew something was wrong. I have these instincts. I went to the Crown and Anchor and my girlfriend was there with another guy.” Flowers added that the song was “born” at the Crown and Anchor.” – (thanks, Hannah – East Kilbride, Scotland)
The song became one of my all-time favorites, not just because of the up beat melody and creative lyrics, but also because of the story behind it.  So if you are a fan of The Killers or like this song or both, throw your fists to the air and sing at the top of your lungs “I’m Mr. Brightside!”

The Baon Chronicles: Kung POW! Chicken

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/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
It’s Chinese New Year next Friday. If you noticed, the recipes I tried this week are Chinese-cuisine inspired.  I got this recipe on Pepper.ph. This recipe is suitable for the health conscious as the main ingredient is chicken breast and does not require that much oil.
I put my Kung-Fu hat on (wait.. what?!) and made my own version (Or rather, I can’t find some of the ingredients.. *teehee*). I used red chili instead of dried red chili (it turned pao to POW!); apple cider vinegar instead of shaoxing wine; balsamic vinegar instead of black vinegar; and stevia powder instead of sugar.
Crouching Potato-Hidden Teddy Bear, Scene 2, ACTION! {Pardon the crazy talk (-_-)}
Ingredients for the Chicken
  • 500g chicken breast, cubed
  • 1/4 cup red chili
  • 1/3 cup peanuts, without skin (I used 5 packets of Happy Peanuts)
  • Sliced leeks, garnish (optional)
  • Canola Oil, for sautéing (about 2 tbsp)
Ingredients for the Marinade
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp ginger
  • 2 tsp garlic
  • 1/2 tsp salt
Ingredients for the Kung Pao Sauce
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 3 tbsp water
  • 1 tbsp cornstarch
Directions
  1. Marinate the chicken for at least 20 minutes.
  2. In a bowl, mix together all the ingredients for the sauce. Set it aside.
  3. In a wok, heat the oil and sauté the chill. Add the chicken and sauté for 3-4 minutes until almost cooked through.
  4. Add the peanuts and sauté for another minute.
  5. Add the kung pao sauce to the wok while mixing continuously.
  6. Serve.
Suggestions
  • Marinate the chicken overnight to make it more flavorful
  • If you are not that into spicy food, you may lessen the portion of red chili (ex.: 1/8 cup instead of 1/4)
  • Drink soy milk to neutralize the spiciness
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The Baon Chronicles: Sugar-free Lemon Chicken

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/Baon/

Filipino noun
1. Provisions
2. Packed lunch or snack
I saw this recipe on Pepper.ph (http://www.pepper.ph/classic-lemon-chicken/), which is apt for the upcoming Chinese New Year.  The recipe makes use of chicken breast, which is ideal for the figure conscious and the New Year “resolutioners” (how are you guys holding up?).  But then again, it involves deep frying. Just be lenient with yourself, it’s a holiday anyway 😀
I tweaked the recipe a little and made a “less guilty” version by substituting honey and sugar with stevia powder. (Side story: Ever since my mother was diagnosed with Type 2 diabetes, I became more cautious about my sugar intake)
Ingredients for the Chicken
    • 500g chicken breast fillet, cut into chunks
    • Canola Oil for frying
Ingredients for the Marinade
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 pc egg
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
Ingredients for the Lemon Sauce
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1/4 cup Stevia powder
  • 2 thin slices of lemon (for garnish, optional)
Procedure
  1. Marinate the chicken and the other ingredients for at least 20 minutes.
  2. In a saucepan on medium heat, combine all ingredients for lemon sauce. Whisk continuously until the liquid boils.
  3. Allow to boil for 1 minute before turning off the fire. Set the sauce aside to cool.
  4. Deep fry marinated chicken pieces for 3-4 minutes or until it’s cooked thoroughly and has turned a light golden brown. Drain the chicken pieces on paper towels.
  5. In another pan, heat some of the lemon sauce on medium heat and toss in the fried chicken. Coat the meat well and allow the sauce to slightly thicken some more.
  6. Serve.  Perfect with steaming white rice.

1st day of class

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Image

You don’t need a degree for everything.

You don’t need a diploma to do something you like or you’re interested in.

Sometimes, it just takes a little bit of curiosity (and most likely a reliable internet connection).

This is me trying to be a writer/chef/photographer/singer/etc.