PICKLED MUSTARD GREEN SCRAMBLED EGG

 

Ingredients :
3 cloves garlic, bruised and thinly sliced
1 egg
1 pack of pickled mustard green ( usually it comes in a plastic container)
pepper to taste
1 tea spoon granulated sugar
2 tbs of cooking oil 
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Heat cooking oil in a pan, saute garlic until it turns slightly brown. Add the egg  - scrambled, add the pickled mustard green, pepper and granulated sugar. Cook in medium heat about 2 - 3 minutes. Remove from heat.

Note : You can serve it with steamed rice or porridge (rice soup) 

  

SWEET AND SOUR CHICKEN

Ingredients :

1 lb chicken fillet cut into thin slices
1/2 teaspoon of salt
1/2 teaspoon of white ground pepper
1 teaspoon of ground garlic
2 tbs of fish sauce

Mix all the ingredients above and let sit for 30 minutes

Batter :
1 beaten egg
100 gram rice flour

Sweet and Sour Sauce :
4 cloves of garlic - thinly sliced
1/2 big onion - thinly sliced
5 tbs of ketchup
2 tbs of fish sauce
1/2 red bell pepper - cut into squares
1/4 fresh pineapple - cut into squares or you can use canned pineapple (optional)
150 ml of water
1/4 teaspoon of white ground pepper
2 tbs of vinegar
3 tbs of sugar
1/2 teaspoon of salt
2 teaspoon of tapioca starch - dissolve in 2 tbs of water
2 tbs of cooking oil
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Pour the beaten egg into the chicken and mix well, take a piece of chicken , roll in the rice flour, and deep fried. - set aside all deep fried chicken.

Heat the cooking oil, saute garlic and big onion until the smell comes out. Add the ketchup, fish sauce, bell pepper, water, vinegar, sugar, salt, and pepper. Cook for 3-4 minutes in medium heat. Pour the tapioca starch and slowly sir until the sauce becomes thick. Then add the deep fried chicken and mix well. Remove from heat.

Serve with steamed rice and eat while it's hot.

SPICY SWEET & SOUR SHREDDED BEEF

Ingredients:
1/2 lb Boneless sirloin tip steak
1 liter of water
4 bay leaves
1 tea spoon of salt
2 tbs of sweet soy sauce
3 tbs cooking oil

Ground Spices
4 red jalapeno chilies
4 Thai chilies
4 shallots
4 cloves of garlic
1 tea spoon of sugar
10 gr of palm sugar
1 tea spoon of salt
1 tea spoon of coriander powder
1 tea spoon of tamarind
2 Kafir lime leaves
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How to Cook ?

Boil the beef, bay leaves, and salt in water until the meat is tender. Remove from heat, shred the beef - set aside.

Heat the pan, take 1 tbs of cooking oil and saute the beef for about 2 minutes - remove from heat - set aside

Take 2 tbs of cooking oil and saute the ground spices until the smell comes out.
Add the beef, sweet soy sauce, and 5 tbs of beef stock. Stir and cook until the water dries up. Remove from heat.

MIXED VEGGIES & SEAFOOD - CAPCAY

Ingredients :
1/2 medium size carrot - sliced
1/4 head of medium size cauliflower - sliced
3 stalks of yu choy sum (optional)
1/4 head of small size cabbage - sliced
1 small pickle cucumber - peel the skin, discard the seeds and sliced
10 medium size shrimp (optional)
5 fish balls - sliced (optional)
4 cloves of garlic - bruised and thinly sliced
1/3 cube of beef/chicken bouillon
1/4 tbs of pepper
1 tbs sweet soy sauce
1 tbs oyster sauce
2 tbs Chinese cooking wine
1 tbs tapioca starch - dissolve in 4 tbs of water
1/2 cup of water
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* Heat the pan, saute garlic and bouillon cube in 2 tbs of cooking oil until slightly brown
* Add carrots and water, cook around 1 minute then add all the other ingredients.Cook around 4 or 5 minutes.
* Slowly pour the tapioca starch into the pan and mix well. Remove from heat.