Baked Soya Chicken Tutorial

Baked Soya Chicken Tutorial,Chicken thighs honey soy sauce,honey soy sauce marinade,chicken thigh recipes with soy sauce Tutorials:

How To Cook Soya Butter Baked Chicken

How to cook a exotic food like "Banana Ginger Bread"

INGREDIENTS:

• 2 1/2 all purpose flour
• 1tsp baking powder
• 1tsp baking powder
• 2 eggs
• 1T.grated fresh ginger
• 3/4 tsp of baking soda
  
• 1cup mashed ripe banana
• 1/2tsp cinnamon
• 1/3cup of margarine
• 1T.grated of lemon peel
• 1/2cup buttermilk

PROCEDURE:


 Stir flour,baking soda, cinnamon together.In an another bowl beat butter and sugar
until fluffy.Beat an eggs one at time.Beat bananas,ginger and lemon peel.Stir in flour
mixture.Spray loaf pan with cooking spray in cooking mixture.Bake at 350 to 45
minutes.

"How to make a Delicious Tufo Chicken"...?

INGREDIENTS:

• Japanese Tofu/Chinese Tofu cut the size of small box
• minced chicken
• leaves small onion, thinly sliced
• cornstarch,dissolved in cold water
• garlic,crushed
• oyster sauce
• sesame oil
• pepper and salt

PROCEDURE:

Saute garlic until fragrant smooth. Add chicken mince and cook until

done and do not agglomerate. Enter Japanese tofu,add solution of corn

starch, oyster sauce, sesame oil, pepper and salt, mix well.Lastly enter

the green onion.Stir briefly,remove from heat.

"The Best Pichi Pichi Recipe"

source by:pinoyrecipe.net
Pichipichi is one of the most popular delicacies in the Philippines
let me share to you the one of my collection recipe no other than
"pichi pichi" you can grab the recipe for free
Pichi Pichi Ingredients:
1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar

1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water* “lihiya”
grated coconut for topping
Pichi Pichi Cooking Instructions:
Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

"Siomai Recipe"

Source by:panlasangpinoy
Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila China Town (which is the oldest China Town in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of China town, Pao Tsin would be the best one for me.


This recipe that I have for you is the Cantonese variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. I liked this recipe for its oriental taste.
Ingredients:
2 ½ lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 ½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tsp salt
1 piece raw egg
water for steaming


Cooking procedures:
1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

"Best Recipe of Leche Plan"

source by:filipinofoodrecipes Filipino Leche Flan Recipe

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before 
  baking.
  
  
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

  
  

  
  

Recipe of Buchi

source by:panlasang pinoy

Buchi or Butsi is a rice cake made from sweet  rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving.
The most famous establishment that serves this in the Philippines would be Chowking .  It is a Chinese fast-food chain owned by the largest local fast-food company in the Philippines, Jollibee corp. I remember ordering buchi as a dessert after having some Siopao Asado. It really tastes great especially when you have the gulaman drink by your side.
There are several types of filling that can be used for Buchi. The most common is the sweetened red bean paste while the ube and condensed milk mixtures are also becoming popular. You may use any filling that you want as long as it suits  your taste.
Try this Buchi Recipe.
Watch the cooking video:


Ingredients:
1 1/2 cups sweet rice flour
3/4 cup water
1/4 cup sweet red bean paste
1/2 cup sesame seeds
2 to 3 cups cooking oil
Watch the cooking video:

Cooking Procedure:

1. In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical (round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don’t overfill).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!

"Recipe of Fresh Lumpia"

 Source by:pinoyrecipe

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
  
• When pork and shrimp are slightly cooked, add tofu.
  
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
  
• Season to taste. Cool before wrapping.
• To make lumpia wrappers:
  Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.
• To make sauce:
  Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.
• To make lumpia:
  Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.