Welcome to MABUHAYCOOKING.com MABUHAYCOOKING presenting Philippines best food… but not only.! We are please also to guide you to others cooking styles such as… China, Thailand, India, Singapour, France… **************** Enjoy cooking.! ( Pls be patient.! The blog is just newly opened, so will take some times to be completed.! )
Étiquette : cooking
Just few pix about China food – Last trip November 2010
Tori No Kara-Age Deep-fried Chicken Nuggets
Preparation/cooking time: 1 1/2 hours Servings: 4 The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing « bite » to these delicious nuggets. Ingredients * 2 boneless chicken breasts, cut into bite-sized cubes For the marinade: * 3 tablespoons soy sauce * 30g (1 oz) root …
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Shrimp, Oyster, Mushrooms and Peas in Wasabi Butter Sauce
4 appetizer or 2 main course servings Ingredients * 1/2 cup water * 4 teaspoons wasabi powder (horseradish powder)* * 2 Tablespoons low sodium soy sauce * 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)* * 1 cup sake * 8 Tablespoons (1 stick of butter) * 4 teaspoons minced garlic * 3/4 teaspoons …
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Yakitori
Serves 4 Ingredients The sauce: * 1 tablespoon granulated sugar * 1/4 cup mirin (sweetened cooking sake) * 1/2 cup sake * 1/2 cup soy sauce Directions Mix ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. …
Tuna Tataki
Serves 4 Ingredients * 4 Tuna steaks * Black peppercorns, coarsely cracked Dipping Sauce: * 1/2 cup Peanut oil * 1 ounce Sesame oil * 2 ounces Soy sauce * 1/2 ounce Garlic — grated * 1/2 ounce Ginger — grated * 5 spice powder to taste Directions Roll tuna in cracked black pepper then …
Shabu-shabu
Shabu-shabu means « swish-swish, » referring to the swishing action when you cook a very thin slice of beef in hot water. On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil …
Japanese Oden
Ingredients * 1 thick piece of fried bean curd * 2 fried fish cakes(satsuma-age) * 2 white fish cakes(hanpen) * 2 chikuwa (fish paste roll) * 1 konnnyaku * 4 sardine dumplings(tsumire) * 4 boiled eggs * 1/4 Japanese radish * 20cm kombu kelp * ***2 tbsp mirin * 1 tbsp each of soysauce and …
Nikujaga
Ingredients * 6 potatoes * 150 grams sliced beef * 1 and 1/2 onions * 1 and 1/2 tbsp vegetable oil * 2 cups water * 8 tbsp each sugar and soy sauce Directions (1)Peel potatoes, cut into six pieces, and immerse in water. (2)Slice onions (hangetsu-giri) Cut beef into bite-size pieces. (3)Heat vegetable oil …
Tempura
Ingredients * 8 prawns(shrimp) * 4 slices sweet potato * 2 eggplant * 1 egg * 4 beefsteak plant (shiso) * 4 shiitake mushrooms * 1 cup tempura flour * 1 cup ice-cold water * grated Japanese radish * ginger * oil for deep-frying * 1 cup soup stock*** * 1/4 cup each of soy …
Steamed Egg Pot
Ingredients * 3 eggs * 3 cups dashi stock * 2 strips of white chicken meat * 4 small shrimps * 4 slices of kamaboko * 4 shiitake mushrooms * a dash of soy sauce * ***1 and half tsp. each of light colored soy sauce and Japanese sake * 1 tsp. of salt Directions …
Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Yield: 6 servings Ingredients * SUSHI 6 ea Med., Raw, Unshelled, Shrimp MARINADE * 3 T Rice Vinegar * 1 t Sugar 1 pn MSG (optional) * 4 T Water * 1/4 t Salt FILLING * 4 ea Egg Yolks * 1/4 t Salt * 1 pn MSG (optional) * 1 1/4 t Sugar * …
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