Marinated Pork Steak with Bok Choy

This is one of my favorite dish to cook for my family because it is fast, easy and yummy. The key here is marinating the meat. I do this the moment I come home from the supermarket and keep it in the fridge; now, tomorrow’s dinner is taken care of.

note: I don’t really measure ingredients when cooking, I just eye-ball it, so feel free to add/reduce amount of ingredients. It’s not an exact science, so don’t be scared, I’m sure that it’s still edible and delicious when you’re done.

MARINATED PORK STEAK w/ STIR-FRIED BOK CHOY

Here’s the ingredients:

a kilo of pork steak (about 6- 7 pieces)

Marinade:
1/8 c lemon juice or calamansi juice
1/2 cup soy sauce
1/8 cup balsamic vinegar
ground pepper
dried rosemary
a little olive oil (optional)

2 bunches bok choy or pechay, cut sliced into 1/2″ pieces
1 medium red onion, minced
granulated garlic
salt and pepper
soy sauce balsamic vinegar
olive oil for saute-ing/stir-frying

Here’s How:
Mix all the marinade ingredients in a plastic container. Wash and dry the pork steak and add it in the marinade. Cover the container and put in the fridge until ready to cook; use it within 3 days though, I’m not sure about the quality and safety of marinated meats beyond that time. Just to be on the safe side, always cook marinated meat within 3 days.

Note: alternately you can marinate these in a zip lock plastic bag for more convenience.

When it’s time to cook, heat the grill or non-stick pan, then cook marinated pork steak for about 5 minutes on each side or until browned, depending on how thick is the meat.

For the bok choy: Heat a little olive oil in a pan, saute minced onion until transparentthen add the bok choy strands; season with granulated garlic, salt and pepper and a little soy sauce and balsamic vinegar. Cook until wilted. Add a little water, about a tablespoon
if it gets too dry.

Sweet and Sour Chicken Recipe

Sweet and Sour Chicken Recipe

Sweet and sour sauce is a kind of versatile sauce, going very well with any kind of meat, like pork, beef including chicken of course. This dish, pan-fried chicken in sweet and sour sauce is perfect for going with white rice. You can deep fry the chicken if you like. This time I just pan fried the chicken for saving the oil, good to health as well.

Ingredients:

• 275 gm chicken thigh fillet (or chicken breast)
• 1/2 capsicum
• 1 onion
• 1 tomato
• 3 slices pineapple (fresh or canned)
• 1 tsp minced garlic
• salt to taste
• 2 Tbsp water

Marinade:

• 2 tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• 1 tsp Shaoxing wine (or sherry)
• 1/2 tsp freshly grated ginger juice
• a pinch of pepper

Sweet and sour sauce:

• 2 Tbsp ketchup
• 2 tsp sugar
• 1 tsp Worcestershire sauce
• 2 Tbsp pineapple juice
• 2 Tbsp water

Thickening:

• 1/2 tsp cornflour
• 2 Tbsp water

Method:

1. Rinse chicken and pat dry with paper towels. Cut into bite-sized chunks. Marinate for 1 hour. Cut onion, capsicum and tomato into pieces. Set aside.
2. Slightly coat marinated chicken with cornflour. Fried over medium-high heat until both sides are brown and cooked. Set aside.
3. Add 2 tablespoons of oil in a wok or frying-pan. Sauté onion and garlic, add capsicum. Add tomato and 2 tablespoons of water, cook for 2 minutes, or until all ingredients are softened. Pour sweet and sour sauce, add pineapples and bring to a boil. Toss in chicken and stir well. Sprinkle salt to taste. Add thickening and cook to your preferred consistency. Dish up and serve hot with rice.

Chicken Barbeque

Chicken Barbeque Ingredients:

• 1 kilo chicken (whole or cut in pieces)

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 3 tablespoons of calamansi juice or lemon juice

• 1/2 cup of sprite, 7up or beer

• 2 cups of tanglad (lemon grass) for whole chicken

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.

• Marinate in the refrigerator for 1 to 3 hours.

• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

• Enjoy this delicious chicken recipe with family and friends!

Buffalo Chicken Wings

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Nutritional Information

Restaurant-Style Buffalo Chicken Wings

Servings Per Recipe: 5

Amount Per Serving

Calories: 364

• Total Fat: 32.4g
• Cholesterol: 44mg
• Sodium: 497mg
• Total Carbs: 10.7g
• Dietary Fiber: 0.5g
• Protein: 7.9g