Simple Life Matters

Lechong Paksiw INGREDIENTS: 1 1/2 kg leftover Lechon 3 cups Lechon sauce 2 cups beef stock (or beef builion dissolved in 2 cups of water) 6 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 8 pieces dried bay leaves 1/2 cup soy sauce 3/4 cups vinegar 3/4 cups sugar salt to taste INSTRUCTIONS: 1. Heat a cooking pot and pour-in the beef stock. Bring to a boil. 2. Put-in the garlic and onions then cook until the texture becomes soft. 3. Add the whole peppercorns, dried bay leaves, and soy sauce. 4. Put-in the leftover Lechon and simmer for 30 to 35 minutes. 5. Add the vinegar and bring to a boil. Simmer for 10 minutes. 6. Add the sugar and Lechon sauce then simmer for another 5 minutes. 7. Dash-in some salt to taste then stir. 8. Turn off the heat and transfer to a serving plate. 9. Serve hot with rice. Share and enjoy! Source : Kusina ni Master

Mini (Quails) Scotch Eggs INGREDIENTS: 4 good quality pork sausages, skins removed 250g pork mince 8-10 quails eggs 3 spring onions 8 sage leaves 2 chicken eggs, whisked (if you're using quail eggs for this bit you'll need about 10) Flour Breadcrumbs INSTRUCTIONS: 1. Bring a pan of water to the boil and pop in the quail eggs to boil. If you want the yolks fully cooked, boil them for 3 minutes, if you like the yolk a little soft, go for 2. When the time is up, get them out of the pan with a slotted spoon & pop in a bowl of very cold water. 2. Meanwhile, mix together the sausage meat & pork mince. Add the finely chopped sage leaves and spring onions. Season it well with salt & pepper and get your hands in there to mush it all together. 3. Next you need to peel the eggs. Quails eggs are notoriously time consuming to peel, the easiest way is to remove a bit of shell, then pinch the white membrane underneath the shell with your thumbnail and peel that - the shell simply

Spice Roasted Salmon INGREDIENTS: 1½ tablespoons olive oil, divided 4 (6-ounce) sustainable salmon fillets 3/4 teaspoon garam masala 5/8 teaspoon kosher salt, divided 1/3 cup plain 2% reduced-fat Greek yogurt 2 tablespoons chopped chives 2 tablespoons crème fraîche or sour cream 1 teaspoon fresh lime juice 1 lemon, cut into wedges INSTRUCTIONS: 1. Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat. 2. Sprinkle the salmon evenly with 3/4 teaspoons garam masala and 1/2 teaspoon salt. 3. Add the salmon to the saute pan, skin side down and cook for 7 minutes. 4. Flip the salmon and cook for an additional minute or until desired degree of doneness. 5. While waiting for the salmon to cook, combine 2½ teaspoons olive oil, 1/8 teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl. Stir to combine. 6. Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges. Source: I Can Cook That

Spicy Orange Chicken Wings INGREDIENTS: 6 chicken wings (or 1 1/2 lbs. drumettes) 1 tablespoon oil 1 tablespoon all purpose flour 1/2 teaspoon salt zest of 1 orange juice of 2 oranges 1 finely chopped garlic clove 6 tablespoon firmly packed brown sugar 1 tablespoon honey 2 tablespoon Sriracha 1 teaspoon tapioca starch INSTRUCTIONS: 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Spray with non stick spray. 2. Toss chicken with oil. Then toss chicken with flour. 3. Place chicken pieces on baking sheet and bake for 15 minutes. Flip chicken pieces and then bake another 15 minutes. 4. While chicken is cooking, let's make the sauce. 5. In a saucepan combine orange zest, orange juice, garlic, sugar, honey and Sriracha. Bring to a boil and boil for 2 minutes. 5. In a small bowl, combine tapioca and 2 teaspoons water. Whisk to combine. Add to sauce and cook for 1 more minute. 6. Transfer chicken wings to a bowl. Pour sauce over the chicken and toss well. 7. Serve immedi

Calamari Tacos with Salsa Naranja INGREDIENTS 1 1/2 pound squid, sliced 1 orange, juice 1 lime, juice 2 cloves garlic, chopped 1 thumb ginger, grated 1 tablespoon soy sauce 1/2 teaspoon sesame oil 1 tablespoon chipotle chili powder or gochugaru (Korean chili pepper flakes) 1 tablespoon oil 12 corn tortillas, lightly toasted 1 1/2 cups onion and cilantro relish 1 cup salsa naranja 4 tablespoons toasted sesame seeds DIRECTIONS 1. Marinate the squid in the orange juice, lime juice, garlic, ginger, soy sauce, sesame oil and chili powder for 30 minutes. 2. Heat the oil in a pan over medium-high heat. 3. Add the squid and saute until cooked, about 2-3 minutes. 4. Assemble tacos with the squid on the tortillas topped with onion and cilantro relish, salsa naranja and toasted sesame seeds. Source : Closet Cooking

Beef Teriyaki INGREDIENTS: 1 lb. steak, sliced thinly 2 tbsp mirin 2 tbsp soy sauce 2 tbsp olive oil sesame seeds for garnishing spring onion for garnishing For Teriyaki sauce: 1/4 cup soy sauce 1/4 cup mirin 4 tbsp brown sugar 2 tbsp cooking wine 1 tbsp cornstarch diluted in 1 tbsp water INSTRUCTIONS: 1. Slice the beef thinly across the grain. Marinate it in soy sauce and mirin for a bout 30 minutes in the fridge. 2. In a nonstick pan, add in olive oil. Add the beef in and stir fry for about 5 minutes over medium high heat until it is lightly browned. Set it aside on a platter. 3. In a small saucepan, combine the the soy sauce, mirin, cooking wine, and the brown sugar. Stir it over medium low heat until the sugar is dissolved. Then, add in the diluted cornstarch and stir constantly until it bubbles and the sauce thickens. Turn off the heat. 4. Pour the sauce over the beef. Garnish it with spring onions and sesame seeds. 5. Serve and enjoy! Source: Cook n' Share

Pininyahang Bistek INGREDIENTS: 1/2 kilo pork. Thinly sliced 1 cup sweet fresh pineapple. Tidbits cut. (canned is fine). 1 cup pineapple juice 1/2 cup water 1 tbsp. calamansi or lemon juice 1 tbsp oyster sauce 1/4 cup soy sauce 1 large red onion. Sliced into rings 4 cloves garlic. Crushed 3 tbsp. cooking oil Salt & pepper to taste FOR CONSTARCH MIXTURE: 1 1/2 tbsp. cornstarch 1/2 cup water HOW TO COOK PININYAHANG BISTEK: 1. Marinade pork in soy sauce, calamansi (lemon) and blackpepper in 1 hour or overnight. Put inside the fridge. 2. Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown. 3. Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender. 4. Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes. 5. Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lowe