Simple Life Matters

Sizzling Tofu and Mushroom in Cream Sauce. Ingredients: 250 g tofu, cubed into 2x2 inch size 150 g button mushrooms, halved 1 head garlic, finely chopped 1 pc white onion, diced 1 pc red bell pepper, cubed ½ cup all purpose cream 2 tbsps water 3 tbsps oyster sauce 1 tsp white sugar 1 tsp fresh parsley, coarsely chopped Black pepper to taste 2 pcs chili peppers, deseeded and sliced Cooking oil Procedure:  http://goo.gl/1Cd3Qd

Buttered Chicken with Fried Garlic Bits Ingredients: 1 kg chicken leg and thigh, cut into bite-size pieces 4 tbsps butter ½ tsp salt 150 g cornstarch 1 pc egg, beaten 1 head garlic, finely chopped Cooking oil for deep-frying 1 head garlic finely chopped and fried Procedure:   http://goo.gl/GGxDJJ

Pancit quadra by Chef Jam Melchor MGA SANGKAP: pancit canton, tahong, pineapple juice, broccoli, black beans, red at green bell pepper, celery, sibuyas, bawang, luya, asukal, cornstarch, tubig, oyster sauce, toyo, asin, paminta, mantika. PARAAN NG PAGLULUTO: 1. Maggisa ng luya, bawang at sibuyas. Idagdag ang bell pepper, celery at broccoli. Timplahan ng asin at paminta. Isantabi kapag luto na. 2. Para sa noodles: maggisa ng luya at black beans. Lagyan ng tubig, oyster sauce at toyo. Pakuluin. 3. Ilagay ang pansit canton. Hayaang kumulo hanggang sa maluto ang noodles. 4. Ibalik ang mga gulay sa kawali. Idagdag ang pineapple juice at mga tahong. Lutuin hanggang bumuka ang tahong. 5. Para sa sarsa: Pagsamahin ang pineapple juice, cornstarch at asukal. Ilagay sa pansit at haluin hanggang sa lumapot ang sabaw.

BIBIMBAP Recipe Ingredients: 3 cups cooked rice 100g beansprouts a bunch of spinach 2 small size of zucchinis 5-7 shitake mushrooms 250g grams of ground beef 1 small carrot eggs 1/3 cup soy sauce 1/4 cup hot pepper paste 1/3 cup garlic, minced 1 tbsp sesame seeds, toasted 1/4 cup sesame oil vegetable oil spring onions for garnish Cooking Instructions: 1. Blanch beansprouts and set aside in a bowl, then season with salt, add garlic and sesame oil. Put in on the platter. 2. Next blanch the spinach for a minute. Then rinse it in cold water a few times and squeeze it lightly, Mix it with salt, soy sauce, minced garlic and sesame oil. Put in on the platter. 3. Saute zucchini in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter. 4. Slice shitake mushrooms thinly and saute. Add soy sauce, sesame oil and sugar and stir it for 2 minutes. Put it on the platter. 5. On a heated pan, cooked ground beef. Add minced garlic, soy sauce, sugar, black pepper

Dynamite Recipe Ingredients: 20 finger chilies (siling pansigang) 20 spring roll (lumpia) wrappers ½ kilo ground beef 1 40 grams pack taco seasoning mix 1 medium onion 3 cloves garlic 2 tbsp vegetable oil for sautéing 3 cups vegetable oil for frying cheddar cheese, cut into strips salt and pepper, to taste Cooking Instructions: 1. Heat oil in pan. Sauté onion and garlic. Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside. 2. Wash the chilis. Cut them longitudinally, like creating a slit from the cap of the chili and near its tip. Remove the insides of the chili (the seeds and the white stuff). It looks quite presentable if you don’t cut the stalk. 3. Stuff each chili with your cooked ground beef and a strip of cheese. Wrap your stuffed chilis with your lumpia wraps as you would a spring roll or shanghai. 4. Deep fry your chili rolls in medium heat in a cooking pan for 5-7 minutes or until the wraps turn into a golden brown. Se

Sweet Chicken Asado Recipe Ingredients 2 lbs. chicken thighs (bone-in) 3 tablespoons soy sauce 2 tablespoons sugar 4 cloves crushed garlic ½ teaspoon 5 spice powder 4 pieces star anise 3 tablespoons cooking oil 2 cups chicken broth ½ teaspoon salt ¼ teaspoon ground black pepper 3 tablespoons cooking oil Instructions 1. Rub salt all over the chicken. Let it stay for 10 minutes. 2. Heat the cooking oil in a wide cooking pot. 3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side. 4. Scoop out the excess oil. Add the garlic and cook until light brown. 5. Pour-in the soy sauce and chicken broth. Stir and let boil. 6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add water if needed. 7. Add-in the sugar and ground black pepper. Stir. 8. Transfer to a serving bowl. Serve. 9. Share and enjoy!

Sweet Orange Chicken INGREDIENTS: For the marinade and sauce: 1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces ¾ cup low sodium chicken broth (water is fine) ¾ cup fresh squeezed orange juice (fresh is great but use what you have) 1 ½ tsp. grated orange zest (optional, but oranges it up) 8 thin strips orange peel (optional) 6 tbsp. distilled white vinegar ¼ cup soy sauce ½ cup dark brown sugar 3 medium garlic cloves, minced 1 tbsp. fresh grated ginger (or a tsp. of powdered) ¼ tsp. cayenne pepper 1 tbsp. plus 2 tsp. cornstarch 2 tbsp. cold water For coating and frying: 3 large egg whites 1 cup cornstarch ½ tsp. baking soda ¼ tsp. cayenne pepper 3 cups peanut oil (or canola oil) INSTRUCTIONS: 1. For the marinade and sauce Place the chicken in a Ziploc bag; set aside. In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Measure out ¾ cup o