#YhengCooks Chicken Teriyaki

Hubby and I loves chicken. There are times that I cooked 2 chicken meals in a week. Some of our favorites are adobo, tinola and the never ending fried chicken. But cooking the same kind of food almost every week is like "nakaka-umay". So I make it a point to search and look for different recipes online and offline (magazines, recipe books) for me to cook. I sometimes tweak the recipes I found according to my husband's tastes and preferences. 

Anyway I found this teriyaki recipe at panlasangpinoy.com (one of my to go to website). But instead of using pork chop, I used chicken thighs and tweak it a little bit. 

Ingredients:

6 pieces chicken thighs (bone-in)

1/2 cup soy sauce 

1 tbsp brown sugar

1 tsp ginger juice

1 tsp garlic juice 

1 tsp sesame oil
salt and pepper to taste
sesame oil for garnishing

Procedure:

1. Combine all the ingredients for marinade except sesame seed. Mix well.
2. Put in the chicken thighs and marinate it for at least 3 hours. Much better if you marinate it overnight so the chicken can absorb the marinade well.
3. Heat up a stove stop grill and grill the chicken until it's is cooked. Don't forget to flip the chicken every 2 - 3 minutes to avaoid getting it burnt.
4. Arrange the cooked chicken on a plate.
5. Boil the remaining marinade until it thickens. Pour over chicken.
6. Sprinkle with toasted sesame seed.
7. Serve and enjoy.

It is best consumed with hot piping steamed rice. :)

Hope you give this recipe a try.

Until here.

See you soon folks!

✍(◔◡◔)

#YhengCooks "Adobong Isaw ng Baboy"

Adobo is one of my favorite dish. I always make sure to cook this dish once or twice a month. But I don't use the same main ingredients over and over again. I sometimes uses pork, chicken, chicken feet, fish (tuna, tilapia, bangus) or vegetables or anything that can be cooked as adobo. Today I cookes another favorite adobo variation of  mine, -  Adobong Isaw ng Baboy.

I want to share to you my recipe just in case you want to try cooking it at home.

Ingredients:

1/2 Isaw ng Baboy (pig's small intestine).
1/4 cup + 1 tablespoon vinegar
2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1/2 tablespoon rocksalt
3 cloves garlic
1 1/2 tablespoon ginger
1 pc. small onion
4 + 1/8 cups of water
1 tablespoon cooking oil
bay leaves
1 green chili
pepper corn
ground black pepper

Procedure.

1. Make sure to clean the pig's intestine very well. What I usually do is to insert a portion of the spout of the faucet inside the small intestine's opening and then turn on the faucet and let the water travels the inside of the intestine. I do it until the water runs clear (or no longer yellowish). Then I rub the intestines with rock salt (a bit harder) and then wash it with running water. I do it twice.

2. Pour 4 cups of water in a pot and let it boil. Once it boils, put 1/4 cup vinegar, 1 tablespoon of soy sauce, 1/2 tablespoon rock salt, black pepper corns and bay leaves. Put in the Small intestines and then cover. Let it cooked for 30 - 45 minutes.

3. Once it's cooked, set aside and let it cool until you can handle it. Cut it into 1 1/2 inches. Set aside.

4. In a pan, heat 1 tablespoon of oil, saute ginger, onion and garlic. Put in the small intestine. Add 1 tablespoon of soy sauce and 1 1/2 tablespoon oyster sauce. Cover it and let it cook for a minute or two.

5. Add in the vinegar, and 1/8 cup of water. Cover and let it simmer for another 2 minutes or until the vinegar is cooked..

6. Adjust seasoning according to your taste and put in the chopped green chilis.

7. Serve and enjoy.

Until here.
See you soon folks!

✍(◔◡◔)

#YhengCooks "Tinolang Isda"

Our recipe for today is "Tinolang Isda". hehehe.

I've been craving for tinolang manok but since hubby and I decided to lessen our meat intake, I decided to substitute the chicken with talakitok. Procedure for cooking is almost the same. Here it goes.

Ingredients:

3-4 slices Talakitok (or any fish you want)
onion
ginger
patis to taste
peppercorn
bokchoy
dahon ng sili
2 finger chilis
rice washing (or water)
1 tbsp olive oil

Procedure

1. Saute ginger until fragrant. add in onion and cook until it becomes translucent.
2. Add in the fish and 2 tablespoon patis. Cook for a few minutes.
3. Add in the rice washing or water. And cook for another 10 - 15 minutes.
4. Add in peppercorn, chilis, bokchoy and dahon ng sili. Let it simmer for a minute and turn of the heat.
5. Serve with white rice ad enjoy.

Until here.
See you soon folks!

✍(◔◡◔)

#YhengCooks "Pork Binagoongan"

I cooked this today for lunch because my husband requested it. Since I still have cooked bagoong alamang inside our ref, I decided to grant his request. Here' how I cooked it, just in case you want to cook it also.

Ingredients:

*please note that I don't usually measure my ingredients. I'm more on trial and error type of cook. hahaha. But this one is a super tried and tested recipe for me.


3 pcs (about 1/2 kg) of liempo. cut into bite pieces.
1 tbsp vinegar
pepper corns
2 - 3 pcs bay leaves
1 tbsp rock salt
water (enough to cover the meat)
1 red bell pepper
1 red chili (labuyo)
2 pcs tomato
1 onion
1 pc egg plant (optional)
bagoong alamang around 2-3 tablespoon (according to your preference)
red chili pepper paste (optional)
salt and pepper to taste.

Procedure.

1. Put water into a pot and bring to a boil.
2. Once it boils, add the vinegar, pepper corns, bay leaves, salt and the meat. Cover and let it boil until the meat is a bit tender.
3. Remove the meat from the pot and transfer it to a skillet. Brown both sides (no need to add oil because the pork will release fat / oil during the cooking process). If you want it to be a little bit crispy, cook it a bit longer.
4. Once it is done, remove meat from the pan, add 1 tablespoon of cooking oil (or you can use the fat / oil from the meat). Saute tomatoes, and onion.
5. Add the bagoong alamang and let it cook for 1-2 minutes, then add the meat.

** Note: I used cooked bagoong alamang (I cooked it beforehand) so no need to cook it longer. But if you are using raw bagoong alamang, make sure to cook it thoroughly before adding the meat.

6. Put a little bit of water, about 1/4 cup, add in the egg plant and the red chilli pepper paste and let it simmer until the water reduces and the meat is tender.
7. Add the chilis and adjust the taste accordingly. Let it cook for a minute or two.
8. Serve with hot steaming white rice and enjoy.

Hope you can try this recipe.

Till next Time!

See you soon folks!
(>‿◠)✌

#YhengCooks "Paksiw na Pata ng Baboy W/ Lechon Sauce"

I've been craving for paksiw na pata these past few days. But since I don't want to buy the whole Pig trotter (Pata ng baboy) because my husband and I will be the only one to eat it. So when I found someone with the same dilemma at the "talipapa" where I usually buy ingredients for our viands, I asked her to take the other half of the pata and I'll take the other half. She agreed so we asked  the store owner to cut the pata in half for the two of us.

Anyway, I cooked Paksiw na pata 2 days ago (craving satisfied) and my husband loved it. So I'll be sharing the recipe in case you want to cook it too.

Ingredients:

3/4 kg Pata (cut into smaller size)
1/4 cup White vinegar
1/4 cup soy sauce
Black pepper
Laurel leaves
Water (enough to cover the pata)
4 - 5 cloves Garlic
1 onion (sliced)
1 1/4 cup Lechon Sauce or Mang tomas
Banana Blossom (you can buy it for 5/pack sa palengke) - Soak in water
oil for fying (yeah I fried the pata)

Procedure.
* Put water in a pot and let it boil. Once it boils, add the vinegar, the soy sauce bay leaves, black pepper and the pata. Let it boil until the pata is cooked and tender.
* Remove the meat and set aside the soup (pinagkuluan / sabaw).
* Heat oil in a pan, and fry the meat. Drain the oil.
* Put back the meat in the pot, put the sugar, garlic, and onion. Put Mang Tomas and let it simmer until the sauce thickens a little bit.
* Put the banana blossom and season to taste or adjust the seasoning if necessary.
* Serve with hot steamed rice and enjoy eating.

I like tutong na kanin. :)

Until here.
See you soon folks!

✍(◔◡◔)

#YhengCooks "Beef Fried Rice"

Hello there! I've been craving for Bonchon's Seoul Fried rice these past few days so I decided to cook something similar to that. Presenting my Beefy Fried Rice.

Let me tell you in advance that I didn't measure the ingredients that I used in this recipe. :)

Ingredients:
cooked rice (2-3 cups)
egg
lean ground beef (about 50 grams; you can add more if you want it more beefy)
tomato ketchup (I used 1 sachet from McDo)
oyster sauce
Gochujang or chili pepper paste (since it's a korean dish)
hoisin sauce
black pepper
spring onion

Procedure:
* mash the rice to loosen it. Set aside.
* beat 1 egg and pan fry. cut into strips. set aside.
* put the lean ground beef into the frying pan. let it cook for a while.
* add tomato ketchup, pepper paste, hoisin sauce and oyster sauce to the meat. mix well. (note: add according to your taste).
* add the rice. mix well.
* add salt (optional) and pepper to taste.
* add the egg strip. let it cook for another minute and turn off the heat.
* put spring onion and some egg strip on top for garnish.
* eat and enjoy your meal :)





Until here.
See you soon folks!

✍(◔◡◔)