Lechon is one of the most popular Filipino dishes. In fact, several places in the Philippines have their own version or style of our all-time favorite Lechon. Usually, It is very common to serve Lechon in events like parties, ceremonies, Continue reading Ingredients: 375g fettuccine pasta, cooked ‘1 1/2 tablespoons olive oil 2 chicken breast fillet, strips 1/2 white onion, chopped 150g button mushrooms, sliced 3 garlic gloves, crushed 1 tablespoon dried thyme 1 teaspoon finely grated lemon zest 1/3 cup dry Continue reading Ingredients: 2.5 tablespoons butter 2 tablespoons all purpose flour 2 cups milk 1 teaspoon salt dash of nutmeg Cooking Instructions: In a medium saucepan, heat the butter over medium low heat until melted. Add the flour and stir until smooth. Ingredients: 500g spaghetti pasta, cooked 3 tbsp oil 3 cloves garlic, sliced 1 white onion, chopped 1 cup whole cherry tomatoes 1 tsp chili flakes 1 can chickpea 1 can sardines in tomato sauce cheddar cheese to top spring onion Continue reading

Ingredients: 1 plain tikoy, cut into finger thick strips 5-6 pc lumpia wrapper slurry for securing wrapper oil for deep frying mandarin oranges for garnish Wrap tikoy with lumpia wrapper and deep fry. Chocolate dip: 100g tablea chocolate, Continue reading Ingredients: 2 tablespoons cooking oil 1 head garlic, peeled and mashed 1 large onion, sliced 1 kilo pork ear and cheeks, parboiled, cleaned thoroughly and diced 3 tablespoons fish sauce 750 ml water 6 pieces finger chili 1/4 kilo talbos Continue reading Ingredients: Soup Stock: 2 liters water ½ chicken, cleaned Bone of 1 ham Onion, bay leaf, celery, and whole peppercorn 3 chicken gizzards 4 cups water Achuete Water: 1 tsp achuete ½ cup water Soup: 1 garlic, minced 2 medium-size Continue reading Ingredients: 1/2 cup cooking oil 1 tbsp kasubha turmeric, as needed 5 heads garlic, crushed and minced 3 large onions, peeled and finelly chopped 1 tbsp ginger, crushed and julienned 1 piece medium-size onion, chopped 1/2 chicken, any part, cut Continue reading

Ingredients: 500 g red rice, cooked 1 pc cucumber, sliced 1 pc red onion, sliced 2 cloves garlic, minced 1 pc eggplant, grilled and sliced 2 pcs tomatoes, wedges 1 corn, boiled and shredded 1 pc carrot, sliced 1 bunch Continue reading Ingredients: 10-15 pcs square brownies, cut into half (vertically) ½ -1 gallon vanilla ice cream, softened 1 cup chocolate chips 1 cup walnuts, chopped 1 cup caramel sauce (optional) Cooking Instructions: In a rectangular dish, place the brownies at the bottom. genki sushi menu vancouver Ingredients: 500 ml water 155 grams sugar 500 gram can lychee, drained Almond flavoring Cooking Instructions: Place a metal pan in the freezer to chill. where to buy sushi grade fish in nashville tnPlace water and sugar in a small saucepan over medium heat. umi sushi menu richmond va

Stir for five minutes Continue reading Oyakodon Chicken And Egg Rice Bowl Enjoy one of Japan's most popular and easy-to-make fast food dishes in the comfort of your own home. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and seasoned with soy sauce, mirin, and dashi. jiro dreams of sushi synopsisA guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it.jiro dreams of sushi trailer imdb 200g chicken thighs/breasts1 onion150ml dashi stock1 tbsp soy sauce1 tbsp mirinpinch of sugar2 eggs500g cooked rice1 spring onionichiban sushi menu thornhill We need to prepare the chicken first so cut up your chicken into small bite-size pieces.

Japanese people tend to use chicken thighs rather than breast meat for the extra flavour, but both will work fine. Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish. Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up a whole onion into thin slices and add them to the pan. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes, a slightly runny texture is the preferred way to serve oyakodon. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy.

- Add a few other ingredients into the mix if you want more flavour. We suggest adding shiitake mushrooms, green beans, or edamame when you add the onion. You can also top the dish with some shredded nori as a nice finishing touch. Kikkoman Soy Sauce, 1 L Takara Hon Mirin Rice Wine, 300 ml Shimaya Bonito Dashi Stock - Powder, 50 g, 10 sachets Nishiki Rice, 1 KgNote: This was first posted in Jun 2008, now updated with new photos and improved recipe. I really love Aglio e Olio, and it is my go-to one-dish pasta dish whenever I am out of ideas of what to cook. While the original and authentic recipe for Aglio e Olio is plain, it is now common to see all types of variations of Aglio e Olio, just like this plate cooked with fresh prawns (or my other plate of scallops Aglio Olio). And I think why not, cooking should be improvising and flexible – adding additional ingredients definitely make the usual Aglio e Olio a more complete and interesting meal. Since I have been making Aglio e Olio so frequently at home, we seldom, if not never, order Aglio e Olio outside anymore, mainly because we can make it at a fraction of the cost at home.