Sunday, September 20, 2009
- 4 chicken breast tenders, cooked and cubed
- 2 oz. cream cheese
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 tsp chopped green onion
Combine chicken, cream cheese, lemon juice, salt, pepper and onion together.
Pork and Cabbage filling:
- 1/2 pound ground pork
- 1/2 medium head cabbage, finely chopped
- 1 green onion, finely chopped
- 2 slices fresh ginger root
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- 1 teaspoon sesame oil
Won Ton Instructions: For both fillings use square won ton wrappers to wrap the filling in.Place a heaping half-tsp of filling on one corner of the wrap. Moisten the edges with water. Bring one set of opposite corners together and seal all edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more water. Heat the oil to 350 degrees. Fry until they are golden brown, about 45 seconds to 1 minute. Drain well on paper towel.
Made by Conna. Recipe from www.allrecipes.com
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon brown sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 pound beef round steak, cut into thin strips
- 8 ounces snow peas
1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Made by Dacia. Recipe from www.filipinofoodrecipes.net
· 1 8 oz. pack pancit bihon noodles
· 1 cooked chicken breast, shredded
· 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
· 1/4 cabbage, sliced into strips
· 1 onion, pealed and sliced
· 3 cloves of garlic, crushed and minced
· 1/3 cup scallions, cut into pieces
· 1 carrot, sliced into strips
· 2 tablespoons of cooking oil
· 3/4 cup diced celery
· 3 tablespoons soy sauce
· Salt and pepper to taste
· 5 pieces of calamansi or 1 lemon, sliced
· Soak the pancit bihon noodles to soften for 10 minutes
· Grease a large pan or wok with oil. Sauté garlic and onions.
· Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
· Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
· Salt and pepper to taste.
· Serve hot with sliced calamansi on the side.
· Calamansi or lemon is to be squeezed into the pancit bihon before eating.
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnuts
- 2/3 cup mushrooms
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4-5 leaves iceberg lettuce
Special Sauce (this makes a lot so I usually half the recipe):
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1-2 teaspoon garlic and red chili paste
Stir Fry Sauce (I always double this one)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until you're ready to serve.
2. Combine the hot water with the hot mustard and set aside. Eventually you'll add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and let cool. Keep oil in the pan, and keep the pan hot.
4. Mince water chestnuts and mushrooms to about the size of small peas.
5. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. (I like to have lots of sauce, so I often double this part.)
6. When chicken is cool, dice it into tiny pieces the size of the mushrooms and chestnuts.
7. With the pan still on high heat, add another tablespoon of oil. Then add chicken, garlic, onions, water chestnuts, and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.
8. Serve on top of iceberg lettuce. Top with Special Sauce.