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Young chow INGREDIENTS: 3 cups cooked white rice (long grain) 2 ounces cooked baby shrimp (size 70-90) 2 ounces boiled ham (diced) 2 ounces shredded pork butt (cooked) 1 egg, scrambled medium done 2 ounces frozen peas and carrots 1/2 scallion, diced (use both green and white) 1 teaspoon salt 1/2 teaspoon sugar 1 dash white pepper 1 teaspoon sesame oil 3 tablespoons soybean oil

PREPARATION: Heat wok until very hot (so food won't stick to wok), add soybean oil, heat for 1 minute. Add shrimp, ham, pork, egg, peas and carrots, and scallions. Stir fry on high heat for 10 minutes. Add cooked rice and the salt, sugar and white pepper, stir fry until the rice has a fried aroma. Now add the sesame oil and stir for 2 minutes. Dish out and enjoy 2. beef Ingredients
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Broccoli Beef Recipe

3/4 pound flank or sirloin, sliced thinly across the grain 3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or smushed through garlic smusher 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

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1 teaspoon soy sauce 1 teaspoon Chinese rice wine (or dry sherry) 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper

For the sauce

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2 tablespoons oyster sauce 1 teaspoon Chinese rice wine (or dry sherry)

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1 tablespoon soy sauce 1/4 cup chicken broth

Method

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes 2 Prepare the sauce: Stir together the sauce ingredients in a small bowl. 3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. 4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds. Beef2
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1 lb beef sirloin, sliced thinly across the grain 2 cups broccoli, chopped 3 tablespoons cooking oil 1 tablespoon garlic, finely minced 1 teaspoon cornstarch, dissolved in 1 tablespoon water 3 cups water (for blanching) Sauce 2 tablespoons oyster sauce 1 teaspoon rice wine 1 tablespoon soy sauce beef cube dissolved in cup water

Marinade
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2 teaspoon soy sauce 2 teaspoon rice wine 1/2 teaspoon cornstarch 1/4 teaspoon ground black pepper

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Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes In a separate bowl, combine the ingredients for the sauce and stir well. Set aside Pour the water in a cooking pot and let boil. Blanch the broccoli for a minute. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute. Pour-in the sauce and bring to a boil. Add the broccoli and cook for a minute. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens. Serve hot with rice. Share and enjoy!

PINOY CHICKEN CORDON BLEU

FILIPINO RECIPE ~ CHICKEN CORDON BLEU ~ PINOY CHICKEN CORDON BLEU INGREDIENTS 2 whole chicken breast marinated in calamansi and salt 2 thin slices ham, halved lenghtwise 4 slices cheese 1/4 cup fine corn flakes 1/2 tsp. salt 1/8 tsp. paprika PINOY CHICKEN CORDON BLEU PROCEDURE
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Halve chicken breasts then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket. Tuck a slice of ham and cheese into each pocket. Melt butter or margarine in pie plate. Mix corn flakes, salt and paprika in another plate. Roll stuffed chicken fist in buteer then in crumb mixture to coat well. Place in a single layer in buttered baking dish. Bake in hot oven 400 degrees F. until chicken is golden brown.

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4.mango 1 Ripe Mango 4 tsp Sugar 1 cup Milk crust ice How to make Mango Shake: Boil the milk and allow it to cool down to room temperature. Peel and cut the mango and crush in a mixer. Pour the milk and sugar; grind once again. Serve chill. 5.seafood Ingredients: 2 cups of cooked rice (preferably 1 day old) 1 pound shrimp, cut into bite sized pieces 1/2 pound squid, cut into bite sized pieces (boil beforehand if raw) - this is to avoid unnecessary moisture 3 stalks green onions, sliced 4 cloves garlic, minced 3 eggs, beaten Soy sauce to taste Pepper to taste Dash of sesame oil Method: First, coat your wok or pan with oil and swirl around. Once hot, pour in the egg mixture and scramble until almost set but not quite. Remove from pan and place in a separate plate. Next, heat up another tablespoon of oil and swirl around to coat pan. Saute garlic and green onions till fragrant. Add the shrimp and squid (or other ingredients you may choose) and saute together. I then put about 2 tbsps of soy sauce and a dash of sesame oil at this point. Now, spoon the cooked rice (break it up with a spoon beforehand to minimise lumps) into the wok and fry for a little bit. Add the previously scrambled egg and mix in as throughly as you can with the rice. Do a taste test and add in more soy sauce if needed now. Finally sprinkle some pepper and a dash of sesame oil - use your spatula or spoon to mix the rice around in the wok until the rice is well coated. Serve hot. Garnish with some sliced green onions if you wish. I served mine with some bird's eye chilli peppers smashed in soy sauce.

6.Fish Fillet Ingredients: 2 medium sized lapu-lapu or surgeon fish 1 cups hardtack (bread crumbs) cup calamansi juice 3 beaten eggs salt, pepper, monosodium glutamate Fish Fillet Procedures: Clean the fish thoroughly and peel. Remove fish bone. Cut the flesh into small strips. Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate). Dip fish in egg and hardtack. Fry the fish. Serve with sweet and sour sauce on the side. Sweet and Sour Sauce: cup water 2 tablespoons cornstarch 1 tablespoons sugar cup Pineapple juice vinegar, soy sauce, margarine Sweet and Sour Sauce Procedures: Dissolve cup water 2 tablespoons cornstarch and 1 tablespoons sugar. Mix well until thicken. Add cup Pineapple juice. Stir in vinegar, soy sauce and margarine, Boil on low heat and mix together 2 minutes. 7. pork
y y y y y y y y 3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions: y y y y y y Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice

8. Buko Pandan Shake

Ingredients: 1 whole coconut, meat shredded, juice set aside 6 cubes ice 2 Tbsp sugar, dissolved in 2 Tbsp water 1 Tbsp CREAM ALL, dissolved in 250 ml of HOT water 2 Tbsp buko pandan jelly Procedure: 1. Place the buko juice, ice, sugar and cream all mixture into a blender, puree until smooth. 2. Place the shredded coconut meat and buko pandan jelly into a glass then pour over the blended shake. More savings with Cream All! Replace ice cream & full cream milk or evaporated milk
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Replace 1-1/3 cup milk Replace 1 scoop of ice cream