June-July 2012 kitchen adventures

Banana Crunch Muffin

Oven Roasted Garlic Rosemary Chicken with roasted vegetables and homemade gravy

Dalandan Soda Pork Adobo

Veggie Stir fry (top)
Crispy Rosemary Salmon Belly (bottom)

Potato Gnocchi with mushroom in creamy butter parmesan sauce

Chocolate buttercream filled yellow batter cake

my crab omelette

Pandan Chicken

my other saturday stress buster...

3 pcs chicken thigh or breast fillets skin on, (cut into large cubes)

1 tsp oyster sauce

2 tsp soy sauce (i used kikoman light)

1/4 tsp sesame oil

1/4 tsp pepper

1/2 tsp ginger juice (you can squeeze grated ginger for this)

2 tsp brown sugar

1. mix all ingredients together, taste marinade, add more sugar if too salty and marinate chicken for atleast an hour

2. individually wrap chicken in pandal leaves & deep fry until golden brown

3. use excess marinade and let simmer for about a minute, use as dipping sauce

Oriental Orange Chicken

We bought oranges yesterday. It was a fun shopping trip as I had finally figured out how to let my lil one enjoy the activity as well. My 11 month old daughter prefers being carried over being pushed in her stroller. You can say that she hates it as much as sitting on those toddler seats in push carts. The secret as I have learned it to be is to 1. make her sit in the cart giving her space to reach for the goods and inspect them at will 2. make her enjoy the food at the free taste counters (my lil one had her share of cheese and bread) 3. hand her the items (those safe ones that aren't choking hazards) and allow her to play with them.

Anyway, back to the oranges. I initially wanted my baby to enjoy drinking freshly squeezed orange juice but saw that she looked like she was being punished with each sip so i decided to make Orange chicken instead and let her taste chicken marinated in orange juice...

FOR THE MARINADE
1/2 cup chicken broth
3/4 cup Orange Juice
1/4 cup light soy sauce
1/2 cup packed  brown sugar
3 tbsp rice wine
1/2 tsp cayenne pepper
4-5 cloves garlic
1 tsp grated ginger
1 1/2 tbsp orange zest
I used 7 pcs boneless chicken Fillets and cut them into strips but you can cut them into chunks or whichever way it may please you. Dredged them in corn flour mixed with chinese 5 spice powder and shallow fried them they were crispy and brown.

FOR THE SAUCE

Set aside 1/4 of the marinade
let simmer and thicken with corn flour

enjoy

Chili honey & Pineapple sticky cream dory & broccoli with coconut cream sauce

I was reading Curry and Comfort this afternoon and came across her Maple and Orange sticky chicken recipe.
It was already past 4 in the afternoon which meant that i no longer had the time to send Ate Sonya out to the  to the nearest supermarket to get me the ingredients that i needed so i figured why not make my own version and base it from her recipe.

I have been having early dinners since i became a mom as Ysabela usually sleeps at 6:30pm and since she's breast fed, i had to adjust my time to accomodate her feeding time.

I didn't have chicken and orange marmalade so I decided to use a fillet of cream dory and pineapple jam

For the marinade

4 tbsp low sodium soy sauce (kikoman light)
4 tbsp maple syrup
2 tbsp pineapple jam or marmalade
1 tbsp rice wine vinegar
dash of chinese 5 spice powder
dash of garlic powder
dash or two of paprika
1 tsp finely chopped ginger
1 tbsp of minced garlic
1 tsp chili flakes


For the Brocolli in Coconut Cream Sauce
sautee 3 cloves minced garlic, 1 tbsp chopped onions, 1 tbsp ginger in 2 tbsp canola oil.
add the coconut milk and season with salt and pepper
let the milk reduce and then add the broccoli and let simmer
until the broccoli is cooked.

ENJOY!

mix all ingredients in a bowl

in a ziplock bag marinate the fish or protein of your choice for at least an hour

line a baking sheet with foil and bake in the oven at 300F for 12-18 minutes or until the fish becomes flaky

finish product

yummy with rice and veggies, i had brocolli in coconut cream