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.

"How to make a Delicacies Espasol"

INGREDIENTS:

• 1cup malagkit (glutinous rice)
• 4cups rice flour,toasted until light brown
• 1cup coconut milk
• 1-1/2cups toasted,shredded coconut
• anise seed

PROCEDURE:


The procedure how to make delicacies espasol is very simple,follow the tips below
Boil the malagkit  (glutinous rice). Place sugar,anise seeds and coconut milk
in a saucepan,let boil until thick.Add toasted shredded coconut and cook
for 3 minutes.Add boiled malagkit(glutinous rice).Stir and cook until thick.
Remove from the fire and add 3cups toasted rice flour,mix with a wooden
spoon and pass through a corn meal grinder.Divide into 2 parts and roll
(about 2-1/2 inch in diameter). Using the rest of the rice flour for rolling.
Slice into 1/2 inch thick pieces. Yield 30.

"How to bake a Delicious Cassava Cake"

INGREDIENTS:

• 2 packs of frozen cassava 
• 2packs of frozen buko
• 2 eggs
• 2 cups sugar
• 2 can (16-oz) coconut milk 
• 1 tsp vanilla
• 1/4 cup melted butter

PROCEDURE TO MAKE:


Mix them together and bake it in a gressed pan or pyrex for
1 hour at 350 degrees.Remove the pyrex an hour so you can
put the toppings (see below  the ingredients and procedure)


TOPPINGS:

•  1 can condensed milk
• 1 bottle of string macapuno

PROCEDURE:


Mix together and put on top of cassava, then bake again
until toppings is brown 30 to 45 minutes.

"How to cook a Simply Stuffed Steak"

INGREDIENTS:

• 2 1/2lb top round steak cut 1 1/2 inches (3.75cm) thick
• 1tsp     salt
•            pepper
• 3tbsp   butter or cooking oil
• 2large  onions,chopped 
• 1clove  garlic,minced
• 1/2lb    fresh mushrooms,chopped
• 1/2tsp  dried leaf tarragon
• 4          eggs yolk
• 1cup    soft bread crumbs
• 1/2cup grated parmesan cheese
• 1/2lb    ready-to-serve or left over cooked ham

PROCEDURE:


Have butcher split the steak nearly in half horizontally to make a
thin piece of meat twice the size of the original steak, or do it yourself
with a very sharp knife.(This is called butterflied steak).Pound along the
centre of the steak where it is slightly thicker with the edge of heavy plate
to make it as thin as the rest of the meat.Lay the steak open on a counter
top .Sprinkle with salt and freshly ground pepper.Heat butter or oil in
large heavy skillet.Add onion and garlic and cook gently until onions are
limp,stirring.Add mushrooms and cook over high heat about 2 minutes.
Remove from heat and sprinkle in tarragon. Beat egg yolks 2 minutes at
high speed on the mixer.Stir in bread crumbs and cheese.Add onions-
mushrooms mixture and blend lightly.
    Spread the butterflied steak with the onion-mushroom mixture and lay
the ham strips on top of it close together and parallel to the shorter sides
of the piece of meat. Roll the meat up from one of the short sides and tie
it securely in several places down the length of the roll.Heat oven to 425F
(220 degree). Put the roll in a shadow baking pan and bake for 15 minutes
at 425F(220 degree). Reduce oven temperature to 375F (190degree).and
continue baking 30 minutes longer for medium rare.Cool and then chill well.
Slice and serve.

"How to make a Simply Sweet and Sour Pot Roast"

INGREDIENTS:

• 2tbsp cooking oil
• 4-lb   chuck roast
• 1cup  chopped onion
• 1tsp   salt
• 1/4tsp pepper 
• 1/2tsp dried leaf thyme
• 1/2cup beef bouillon
• 1/3cup cider vinegar
• 1/3cup liquid honey
• 1tbsp   cornstarch
• 1/4cup  water

PROCEDURE:


   Heat oil in large heavy  saucepan or Dutch oven.Add meat and brown
well on all sides.Lift out meat and add onion to fat in pan.Cook 3 minutes,
stirring.Return meat to pan.Sprinkle with salt,pepper and thyme.Add bouillon
and vinegar, cover and simmer about 2 hours or until beginning to get tender.
Add honey and continue simmering, turning the roast occasionally, until
tender,about 1 hour more.Put meat on hot serving platter and keep hot.Bring
liquid left in pan to a full boil.Add cornstarch to water and stir to blend well.
Stir into boiling liquid gradually.Cook until thickened and clear,stirring.Turn heat
to low and simmer 3 minutes.Serve over slices of roast.

"How to make a Simply Peasant Soup"

INGREDIENTS:

• 3tbsp butter or margarine
• 1clove garlic,peeled and cut in half
• 2cups 1-inch(2.5cm) cubes French bread (best if dry but not hard)
• 2tbsp butter or margarine
• 1cup chopped onion 
• 1tsp paprika
• 4cups beef stock 
• 2 eggs
• 1/2tsp salt(approx)
• 1/4tsp pepper(approx)
• chopped parsley

PROCEDURE:

Heat 3tbsp (45ml) butter or margarine in large saucepan with garlic pieces.

Cook gently 5 minutes,stirring.Discard garlic.Add bread cubes and cook 

until golden, stirring.Lift out with a slotted spoon.Add 2 tbsp (30ml) butter

or margarine to pan.Add onion and cook gently until onion is golden, stirring.

Add paprika and stock, cover and simmer 20 minutes.Beat eggs well at serving

time.Remove simmering soup from heat.Add about 1 cup (250ml) of the hot

soup, a little at a time, to the egg, beating constantly with a fork or whisk.Stir

mixture back into soup and set over low heat.Heat just to boiling point, stirring 

Do not boil.Add salt and pepper to taste.Put 1/4 of the bread cubes in each of 

four bowls, ladle the soup over and serve immediately.Sprinkle generously with

parsley.

 

"simply bake a Egg-Rice Luncheon Casserole".(main dish)

INGREDIENTS:

• 2cups cooked rice
• 1cup   grated old cheddar cheese
• 3/4cup chopped parsley
• 3/4cup slivered ripe olives
• 2   hard-cooked eggs,chopped
• 1/4cup melted butter or margarine
• 1/2tsp salt
• 1/4tsp pepper
• 2 eggs
• 1/4cup grated old cheddar cheese

PROCEDURE:


Heat oven to 350F(175C)Butter a 1-qt (1.25-L) casserole
   Combine rice,1cup (250ml) cheese,parsley,olives,hard-cooked eggs
butter,salt,and pepper,mixing lightly with a fork.Separate eggs and beat
yolks lightly with a fork. Blend into rice mixture. Beat whites until stiff
and fold  into mixture.Turn into prepared casserole and sprinkle with 1/4
cup (60ml) cheese. Bake about 40 minutes or until lightly browned, puffed
and set.

"How to prepare Vegetable Rice"

INGREDIENTS:

• 2tbsp olive oil
• 4strips bacon,chopped
• 1/3cup chopped onion
• 11/2cups regular long grain rice
• 4  tomatoes,peeled and chopped
• 2 1/2cups beef stock or 
• 1 can beef consomme plus 1 can water
• 1tsp salt
• 1/8tsp pepper
• 1cup finely chopped cauliflower
• 1cup cut up fresh green beans
• 1cup frozen peas

PROCEDURE:


   Heat oven to 350F(175C)
Heat oil and bacon in large  heavy saucepan or Dutch oven which
can be put in the oven.Add onion and cook gently 5 minutes, stirring.
Stir in tomatoes and rice. Add beef stock or consomme-water,salt
and pepper.Bring to a boil.Add cauliflower and beans.Cover tightly
and simmer 15minutes. Stir lightly with a fork, add peas,cover and
simmer 5 minutes more.Put pan in oven,uncovered,for about 10
minutes or until liquid is absorbed but mixture is still moist.Stir
lightly with a fork and serve immediately.

"How to Cook a Cornish Game Hens with Cranberry Gravy"?

INGREDIENTS:

• 8 frozen Cornish game hens, thawed
• salt and pepper 
•   bay leaves
•   garlic
• 8 whole cloves
• 8 small thin slices onion
• 4 slices lemon
• 8 small sprigs celery leaves
• 8 sprigs
• 4 slices bacon
• 2 large onions, quartered
• 3 cups chicken stock
• 1/4cup dry vermouth
• 3/4cup water
• 1/3cup white vinegar
• 6 whole cloves
• 1stick cinnamon, broken up
• 14oz can whole cranberry sauce
• 1/4cup cold water
• 2tbsp cornstarch

PROCEDURE:


Heat oven to 450F (230C). Have ready a large shallow roasting pan
big enough to hold the 8 birds with a little space between. Wash Cornish
hens and dry well inside and out with paper toweling.Sprinkle inside of
each with salt and pepper. Add a small piece of bay leaf, a silver of garlic
a clove, a slice of onion, half a slice of lemon, a sprig of celery leaves and
a sprig of parsley to the inside of each bird. Tie legs ad wings close to bodies
and set birds in lightly oiled roasting pan. Lay a half strip of bacon over the
breast of each bird.
   Put cooked birds on large hot platter and set in warm oven.Strain cooking
stock into a large measuring cup and add water, if necessary, to make 3 cups
(750ml) liquid.Put this liquid into sauce pan and bring to a boil. Combine 1/4
cup(60ml) cold water and cornstarch in small jar with a tight lid and shake
together until well blended. Stir into boiling liquid gradually and cook until thick
and clear, stirring. Taste and add salt and pepper, if desired. Stir spiced
cranberry mixture and heat well.Serve as gravy.

food recipe:More tips how to prepare a sweet fruit cocktail,.,.,.?

• 1 large ripe avocado,cubed
• 1/2 cup   cubed canned peaches
• 1 cup      halved seeded grapes
• 1/2 cup frozen strawberries,thawed just enough to break apart
• 1/4 cup canned syrup
• 2 tbsp    lime juice
• 2 tbsp     honey

Combine fruits in a bowl.Combine peach syrup,lime juice

and honey and pour over fruit.Cover with transparent wrap

and chill well,stirring occasionally.Spoon sherbet glasses

to serve:

Posted from:queenie-foodrecipe

"How to Bake a Simply Chocolate Bar Brownies...??"

INGREDIENTS:

• 1cup butter
• 4oz unsweetened chocolate 
• 2cups sugar
• 4 eggs
• 2tsp vanilla
• 1 1/2cups sifted all purpose flour
• 1/2 tsp salt
• 1 1/2cups pecan halves
• icing sugar

PROCEDURE:


   Heat oven to 375F(190C).Grease a 13x9x2-inch (33x23x5-cm)
Put butter and chocolate in top of double boiler and set over simmering
water.Heat until butter and chocolate are melted, stirring occasionally.
Put sugar in medium mixing bowl.Pour chocolate mixture over it and
stir to blend.Add unbeaten eggs, one at time, vanilla.Sift flour and salt
into chocolate mixture ad stir to blend.Stir in pecans.
  Spread in prepared pan.Bake 25 to 30 minutes  or until sides test
done but an impression stays in the middle when touches lightly with
finger (brownies are best when slightly underdone).Sift icing sugar
thickly over top and cut in bars while warm...

""How to Prepare a Simply Fish Salad Mousse....??""

• INGREDIENTS:

• 3lb fresh or frozen haddock fillets 
• 2cups mayonnaise
• 1/3cups lemon juice 
• 1tbsp grated onion
• 2tsp salt
• 1/2tsp pepper
• 1tsp curry powder
• 1tsp Worcestershire sauce
• 1/8tsp Tabasco
• 2envelopes unflavored gelatin
• 1cup liquid(fish cooking liquid plus
• water if necessary)
• 1/2cup chopped parsley 
• watercress
• marinated shrimp (recipe follows)

PROCEDURE HOW TO PREPARE:

Wash the fillets or thaw the frozen ones until they can be separated.Put a large sheet

of heavy-duty aluminum foil on a rack in a very large pan (1 use my roaster).Lay the 

fish pieces on the foil and turn the foil up around the fish so it will hold the cooking

liquid. Add about 1/2 inch (1.25cm) boiling water to the pan (water will be under the

fish so fish steams), cover tightly and simmer about 7 minutes or until fish flakes easily

with a fork. Lift fish pieces out into a bowl and cool.Drain any liquid out of foil into a 

measuring cup.Cool.

Flake fish finely into large mixer bowl, discarding any bones and dark flesh or skin.

You should have about 6 cups (1.5L) flaked fish.Combined mayonnaise, lemon juice,

grated onion,salt, pepper,curry powder, Worcestershire sauce and Tabasco.Add fish

and beat all together(medium speed on the mixer) until as smooth as possible.Soak 

gelatin in1 cup (250ml) liquid 5 minutes in a small sauce pan.Set over low heat just 

until gelatin is dissolved.Pour into fish mixture in a stream, beating constantly.Stir in 

parsley. Pour into 2-qt(2.5-L) mould with a tube in the center. Chill several hours until 

very firm.Unmould on a bed of watercress and fill centre with Marinated Shrimp.

Garnish each serving with 2 or 3 shrimps.

Marinated shrimp (recipe follows)

• 1 small onion,sliced paper thin 
• and separated into rings
• 10 oz large cleaned shrimp 
• 1/2 cup wine vinegar 
• 1/4 cup salad oil 
• dash        Worcestershire sauce 
• dash         Tabasco   
• 1/2 tsp      paprika 
• 1/4 tsp     salt 
• 1/4  tsp    dry mustard
• pinch     garlic salt

PROCEDURE:

Layer onion  and shrimp in jar with a tight lid.

Combine all remaining ingredients in a small jar with a tight lid and shake to blend well.Pour over shrimp

and onion. Chill several hours,turning the jar upside down several times so all the shrimp have a chance to absorb some of the marinade.Lift shrimp out of marinade and drain before putting centre of Fish Salad Mouse.

Simply recipe: How To Prepare a delicious Pork Pie,.,,?,?food recipe:

                                                                              


INGREDIENTS:

• 3 lb shoulder of pork 
• 1 1/2 to 2lb pig's feet
• 1medium onion,sliced
• 1/4tsp dried leaf thyme
• 1large bay leaf
• 3whole cloves
• 2tsp salt
• 6 peppercorns
• boiling water 

LARD PASTRY(recipe follows):

• 3/4cup chopped onion 
• 1/2tsp sage
• 1tsp salt
• 1/4tsp pepper
• 2tbsp butter
• 1/2cup water
• 1 egg yolk
• 1tbsp milk

PROCEDURE HOW TO COOK:


Remove bone and all fat from pork. Discard fat.Cut meat into 1 1/2-inch(3.75cm)
cubes and store in refrigerator for use later.

Combine pork bones, pig's feet,slice onion, thyme,bay leaf,cloves,2tsp(10ml) salt
and peppercorns in kettle.Add boiling water to just cover.Bring to boil.Turn down
heat cover and simmer 3 hours. Strain broth from pork bones and pig's feet.Remove
any pieces of lean meat from pig's feet and add to raw pork.Discard all bones. Chill
broth and lift off and discard fat. Boil broth hard until reduce to about 2 cups (500ml)
if necessary.Set aside for use later.Heat oven to 325F(160C).Have ready a 9-inch
(23cm) spring from pan, 3 inches (7.5cm) deep. Roll 2/3 of the Lard Pastry into a
round big enough to line the bottom and sides of the spring from pan.East it into the
pan, anchoring it by pressing firmly against the side of the pan.Put the cubed raw pork
and the bits of meat from the pig's feet into the pastry -lined pan.Sprinkle with chopped
onion,sage,1tsp (5ml)salt and pepper. Dot with the butter.Roll the remaining dough into a
round little larger than the top of the pan.Lay it over the meat, moisten the under edge and
seal it to the under crust by pressing and crimping firmly.
  Cut a small round hole (about the size of a quarter) in the center of the top crust. Pour  in
1/2 cup (125ml)water. Bake about 4 hours or until pork is completely cooked through and
pastry is well browned.Beat egg yolk and milk together with pork and brush this over top
crust after baking 3 hours. Remove pie from oven.Heat the 2 cups (500ml)broth saved from
cooking pig's feet and pour as much of the broth into the hole the top as the pie will take.

Cool the chill for at least 12 hours.
TIPS:Serve cold cut in wedges or thick slices.



THE BEST:  Lard Pastry recipe,....,?,,:Food Recipe:lard pastry

• 2/3 cup boiling water
• 1 1/2 cups lard 
• 4 cups sifted all purpose flour 
• 1/12 tsp salt

PROCEDURE:

:Add boiling  water to lard and beat with wooden spoon or rotary beater until creamy.

Cool.stir in flour and salt,mixing with a fork gather into a ball,Wrap in waxed pepper and chill.

Role and used for pork pie as directed recipe..??.,