TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
To make the Pork Adobo<br />
flakes, flake the leftover<br />
Adobo meat and stir-fry in a<br />
little cooking oil until the<br />
flakes start to crisp. Pour off<br />
the excess oil, leaving only<br />
the Pork Adobo flakes<br />
spread each of the buns with<br />
½ Tbsp of mayonnaise.<br />
Fill buns with Kesong Puti<br />
slices or cubes and top with<br />
adobo flakes<br />
Glazed Chicken<br />
Popcorn<br />
Serves 4<br />
Ingredients<br />
250g boneless chicken breast<br />
fillet<br />
1/4 teaspoon salt<br />
egg white of 1 egg<br />
1/4 cup of cornstarch<br />
oil for deep-frying<br />
1/4 cup soy sauce<br />
1/4 cup honey<br />
1/4 cup rice wine<br />
1 tablespoon minced garlic<br />
1 teaspoon grated ginger<br />
1 tablespoon brown sugar<br />
Preparation Method<br />
Cut chicken fillet into small<br />
cubes. Marinate the in salt<br />
for 40 minutes. Add the egg<br />
white and cornstarch and<br />
mix together well.<br />
Deep-fry chicken pieces in<br />
hot oil until crisp; drain.<br />
Whilst the chicken is deep<br />
frying, in a saucepan,<br />
combine all ingredients for<br />
the glaze. Let simmer and<br />
allow to the sauce to reduce<br />
for 5 minutes. Add the fried<br />
chicken pieces; toss. Serve<br />
immediately.<br />
Crab Cakes with<br />
Roasted Red Bell<br />
Pepper Sauce<br />
Serves 6<br />
Ingredients<br />
Roasted Red Bell<br />
Pepper Sauce<br />
1 large red bell pepper<br />
1 cup mayonnaise<br />
1 tablespoon red wine<br />
vinegar<br />
1/8 teaspoon salt<br />
1/8 teaspoon pepper<br />
Crab Cakes<br />
1 pound crab meat<br />
1 cup fresh breadcrumbs<br />
1/3 cup scallions, chopped<br />
finely<br />
1/3 cup mayonnaise<br />
1 tablespoon Dijon mustard<br />
1 egg, beaten<br />
1 tablespoon lemon rind<br />
1 tablespoon lemon juice<br />
1/4 tablespoon old bay<br />
seasoning<br />
1/8 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/3 cup Japanese<br />
breadcrumbs<br />
corn oil for sautéing<br />
The glaze<br />
Preparation Method<br />
Roasted Red Pepper Sauce<br />
Ingredients<br />
Tang’s Kitchen Filipino recip e-book Page 46
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