Prawn Wonton Soup Recipe

Prawn Wonton Soup

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Special Siopao Asado – Bisaya Style Recipe

While it is a distinctively Chinese dish, the siopao has become a part of the diet of cebuanos. There are many places where you can find siopao in Cebu.
Siopao, literally meaning “steamed bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. Introduced in the Philippines by Ma Mon Luk, a Chinese immigrant, during the 1920s.

Special Siopao Asado – Bisaya Style

Continue reading “Special Siopao Asado – Bisaya Style Recipe”

Sweet and Sour Crispy Tofu (Bean Curd)

Most foods are made exponentially more tasty once deep-fried, but this is especially true for tofu. A crispy coat somehow transforms these wiggly cubes into something rather magical and addictive, Crisp outside and soft inside and paired with mouth watering sweet and sour sauce, now that is satisfying.

Sweet and Sour Crispy Tofu (Bean Curd)

Most foods are made exponentially more tasty once deep-fried, but this is especially true for tofu. A crispy coat somehow transforms these wiggly cubes into something rather magical and addictive, Crisp outside and soft inside and paired with mouth watering sweet and sour sauce, now that is satisfying.

crsipy tofu sweet sour.jpg

Ingredients:

300 grams firm tofu blocks
1/2 cup potato starch
1 cup oil for deep frying
1 onion minced
1 teaspoon minced ginger
2 teaspoons minced garlic
2 fresh red bell peppers, minced
2 teaspoons cornstarch
1/2 cup water
2 teaspoon salt
1/2 cup pineapple juice
2 tablespoons sugar
2 tablespoons apple cider vinegar
1/4 cup crushed peanuts
1/2 cup cucumber thinly sliced
2 teaspoons fish sauce (optional)

Method:

Drain the tofu and pat dry. Cut the tofu into bite sized cubes. Set aside.

Saute the onion & chili in a little bit of oil. When lightly brown, add the juice. In a separate bowl, mix 2 Tbsp. cornstarch with 1/2 cup of water. Add cornstarch mixture to pan and stir to thicken the sauce, adding more water to thin as it cooks. Season with vinegar, salt, fish sauce (optional) and sugar – adjust to taste. Remove from heat.

Lightly coat the tofu cubes in potato starch and deep fry until the tofu is light brown all over.

Pour sauce over tofu and top with peanuts and sliced cucumber cucumber.

Braised Pork Belly with Char-Siu

Recipe for Braised Pork Belly with Char Siu :

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Ingredients for Braised Pork Belly with Char Siu :

7 pork belly sliced ( 1-2 inch)
3 tbs char siu sauce
4 garlic clove crushed
3 tsp white vinegar
1 cup water
1 tsp oyster sauce
1/2 teaspoon pepper corn
1 small ginger thinly sliced
1 cup sliced (thin strips) shiitake mushroom
1 small bunch bokchoy or pechay
1/2 cup julienne sliced spring onions – for garnish

Method:
Cover pork with water and simmer until cooked and tender. Allow to cool. If desired remove pork rind. Place pork in frying pan on medium heat and allow to brown, turning occasionally. Combine all other ingredients and pour over pork fillets and allow the liquid to reduce, becoming quite sticky. Serve with spring onions as garnish and steam rice.