Tuesday, 28 September 2010

KFC Recipes

Here's the another installment for the KFC recipes courtesy of http://www.kfcchickenrecipe.com.

We have the KFC Popcorn chicken recipe, gravy and KFC's secret recipe for the coating

1) KFC Popcorn Chicken Recipe

This recipe is also one of the closely guarded secret of KFC and a perfect recipe to make for children. It's quite fun to prepare this item and to eat.
Like the other offerings this recipe also uses the secret herb combination of KFC. But there is nothing to worry you can get it prepared all by yourself and for information you may go through the article KFC Secret Recipe before you start creating the Popcorn Chicken. However, here we are trying to create the famous KFC Popcorn Chicken. To prepare popcorn chicken you will require following ingredients:

100 grams of boneless and skinless chicken breast
2 teaspoons of all-purpose flour mixed with secret herb combination
½ teaspoon of powdered sugar
½ teaspoon of freshly ground pepper
¼ teaspoon of salt plus
1/8 teaspoon of onion powder
2 egg whites
2 tablespoons of milk (fat-free)
3/4 cup of Panko bread crumbs
And olive oil spray for greasing
For sprinkling you will require freshly ground pepper and salt

First step is to preheat the oven to 475°F, next lightly spray a nonstick baking sheet with olive oil spray and set it aside.

Now place the chicken piece on a cutting board and cover it with a sheet of waxed paper. Now using the smooth side of a meat hammer, pound the chicken piece to a uniform thickness of about quarter of an inch. Now uncover the piece of the chicken and cut it into 24 to 25 even sized pieces.

Take the flour, sugar, ½ teaspoon pepper, ¼ teaspoon salt, and the onion powder and mix it well place the mixture in a bowl now add the chicken pieces and coat the chicken pieces well with the flour mixture and set it aside.

Now in a small bowl mix the egg whites and the milk. Beat the mixture with a fork until it becomes smooth. Next is take the full quantities of the bread crumbs and place it on a small sheet of waxed paper and keep it next to the egg-milk mixture.

Taking one at a time, dip the flour coated chicken pieces into the egg-milk mixture making sure to coat the chicken piece completely and allow the excess coating to drip off. Now dip the coated chicken piece into the bread crumb to coat it completely by turning it on both sides in the bread crumb. After you are done with all of the chicken pieces dip a second time into the egg-milk mixture and the bread crumbs. After you are through with the process place the chicken pieces on the nonstick baking sheet prepared earlier making sure that they're not touching each other, now spray the chicken pieces with olive oil spray lightly and season lightly to taste with salt and black pepper.

Bake the chicken pieces for 5 minutes and flip the chicken pieces. Again bake for 5 to 7 minutes. KFC usually does not bakes the chicken pieces instead they pressure fry them. If you have the arrangement for the pressure frying then you may enjoy this recipe in much better way.

. . . . . . . . . . . . . . . srm . . . . . . . . . . . . . . .

2) KFC Gravy Recipe


Like the Chicken recipes Gravy is another immensely popular item in the KFC menu. It has a distinct taste and liked by many people around the world. To prepare KFC gravy you will require following ingredients:

1 1/2 tablespoons shortening, melted
3 tablespoons of Breading Flour
2 tablespoons all purpose flour
1 can Campbell's Condensed Chicken Stock
1 can water
1/4 teaspoon salt
1/8 teaspoon mono sodium glutamate
1/8 teaspoon ground black pepper
2 chicken bouillon cubes
10 ounce Franco American beef gravy
1 pinch ground sage

Prepare roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquids and other ingredients to incorporate it so no lumps are formed. Bring this mixture to a boil. Boil this mixture for 2 minutes after that reduce the heat and allow the mixture to thicken. Its ready to be served.

. . . . . . . . . . . . . . . srm . . . . . . . . . . . . . . .

3) KFC Secret Recipe

KFC is famous world over for the distinct taste of the delicacies served by them. This taste was developed nearly half a century ago by Colonel Harland Sanders. This recipe is a well guarded secret for all restaurants of KFC located all over the world. The magic behind this secret recipe is the mix of eleven herbs mixed together to arrive at the distinct taste developed by the KFC. Till the present day this recipe is a closely guarded secret. We have tried out with the combination of various herbs and at last able to locate the combination of the herbs. For your benefit we are giving below the names and quantity of each herb required for coming to the magic taste developed by KFC:

To prepare this secret recipe you will require following ingredients:

1 tablespoon of dried rosemary leaves
1 tablespoon of dried wild marjoram leaves
1 tablespoon of powdered Kitchen sage leaves
1 teaspoon of dried and powdered ginger
1 teaspoon of dried sweet marjoram leaves
1 1/2 teaspoon dried thyme leaves
3 tablespoons of brown sugar
3 tablespoons of dry and minced parsley leaves
1 teaspoon of pepper
1 tablespoon of paprika powder
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken soup cubes
1 package of tomato soup mix


Actually there are 11 spices in the KFC combination, but the additional ingredients were used to derive that special flavor of KFC. After you arrange all of these ingredients, place them in a blender and select the incher setting found on the panel, grind it for 3 to 4 minutes to get the desired texture. After it is done you may store it in an airtight container so it will not lose its effectiveness.

The KFC Chicken is always prepared with the help of this secret spice and all purpose flour and that too in a specific proportion. We should reveal the proportion of the spice for you here. To get the perfect blend and taste use about 30 grams of spice mixture to 100 grams of all purpose flour.
This flour mix is used together with egg whites to coat the chicken pieces and pressure fried to create the famous KFC chickens.

You may also want to check these KFC recipes:

- Sharosem (27September2010)

KFC Chicken Recipe

Here's another recipe Kentucky fried chicken recipe from   http://www.kfcchickenrecipe.com.

Colonel Sanders prepared the chicken recipe about half a century ago and it is really quite hard to duplicate this recipe as it uses secret combination of herbs.
To protect their top secret recipe, KFC has portions of the secret blend of herbs premixed at two confidential spice companies. After that, the blend is distributed to the KFC's offices located at different, where they are finally combined for use. There is one more point to note, KFC uses pressure cookers to fry their chicken pieces so unless you have a way of pressure frying at home, it will be quite difficult for you to duplicate KFC chicken recipe.

If you want to fry super crusty and crispy chicken like KFC, you need to dip your chicken pieces in egg, then flour, then egg then flour coating. After that, you need to fry it in a pressure cooker so that you will get the exact same crusty and crispy taste to your fried chicken which KFC is so eager to protect at all cost. Before you proceed further it is advisable to go through the article KFC Secret Recipe to know about the secret mix of the herbs used by KFC to derive that special taste.

To prepare the KFC Chicken you will require the following ingredients:

1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.

Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.

Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.


Check the recipe list for many more KFC recipes

- Sharosem(27September2010)

KFC: Fried chicken recipe

Here's the 4th recipe as part of the KFC recipes courtesy of http://www.kfcchickenrecipe.com.

KFC fried chicken is another feather in the cap of KFC. This recipe is immensely popular with the people with another dishes being served by the KFC. The specialty of the recipe lies in the frying technique used by the KFC people to prepare this recipe. Like other recipes this recipe also makes use of the secret herb combination of the KFC (You can get the information on the secret herbs recipe by going through the article KFC Secret Recipe). To prepare the fried chicken you will require the following ingredients:

1 Chicken cut into serving pieces, trimmed of excess fat.
1 tablespoon curry powder
30 grams secret herb combination
1 tea spoon chopped Estragon
1 tea spoon chopped garden chervil

1 tea spoon chopped chives
1 - 2 cloves of garlic thoroughly minced
1 egg
100 gram all purpose flour
Salt and pepper to taste
And sufficient oil or lard to fill your frying pan to a depth of about ½ inch.

For frying the chicken pieces you will require heavy base frying pan with cover; a large mixing bowl; tongs for handling chicken pieces and a frying thermometer as frying is the essence of this recipe. First of all in the mixing bowl, mix the chicken pieces with salt, pepper, spices, garlic, egg and 2 tablespoons of water. When it is thoroughly mixed, add all purpose flour, with the help of your hands keep mixing until most of the flour is blended evenly with other ingredients and chicken is nicely coated.

Now take oil in the frying pan fill up to a depth of about 1/2 inch and turn heat to medium. If you are using butter for frying, skim any foam as it rises to the surface. Build the temperature of the oil about 365 degrees F (185° C) that can be ascertained with a frying thermometer or by dropping a 2 inch square piece of bread in the hot oil and it should turn golden brown in about 60 seconds.

When the oil is appropriately hot raise heat to high. Slowly add chicken pieces to frying pan and cover it, reduce heat to medium and cook for 7 minutes. Uncover the frying pan, turn chicken pieces and continue to cook uncovered for another 7 minutes. Turn the chicken piece again and cook for about 5 minutes more, turning as necessary to ensure that both sides of chicken piece are golden brown.

Now remove the chicken piece from frying pan and drain the excess oil on paper towels placed on newspaper for additional absorption. Serve the chicken immediately.

 Check the recipe list for many more KFC recipes



- Sharosem(27September2010)

Monday, 27 September 2010

KFC: Original recipe for chicken & Original fried chicken recipe

Here's the second  installment for the KFC recipes courtesy of http://www.kfcchickenrecipe.com.

This post features the Original recipe for chicken & Original fried chicken recipe

1) KFC Original Recipe for Chicken

The original recipe chicken of KFC was created almost half a century ago and this is the recipe which made KFC famous. This recipe uses secret herb combination generously and that is the reason behind the special taste of the recipe. To know about the secret combination of the herbs go through the article KFC Secret Recipe. To prepare KFC original recipe chicken you will require following ingredients:

1 chicken, cut into required size for frying pieces
150 grams all purpose flour
50 grams of KFC secret spice (prepared as per the directions given in the article)
1 Pack of Tomato Soup
2 egg whites well beaten
160 milliliters of milk
Sufficient quantity of vegetable oil or lard to cover the bottom of your frying pan about 1/2 inch deep.


To make the Original recipe chicken you should combine egg whites and milk and mix well. When you are done set it aside. Now combine flour with secret spice and soup mix and work out a evenly blended mixture. The next step is to dip the chicken pieces in milk-egg white mixture let all excess coating drip down and then roll the chicken pieces in the flour-secret spice mixture. Repeat procedure two times more.
Now fry the pieces over medium heat for 25 to 30 minutes, turning often. Please take care to cover the lid of the frying pan to get the better results. When both sides are fried golden brown remove from fire. Drain the excess oil and serve hot.

2) How to Make KFC Original Fried Chicken

Many times you may have visited the KFC to savor the taste of original fried chicken from KFC and wished that if you make it at your home. Now you can prepare the KFC Original fried chicken at your home with the recipe mentioned here under. It would be advisable for you to go through the article KFC Secret Recipe before you proceed further, after you have done so you are fully prepared to make the Original fried chicken at your home.

To prepare this recipe you will require the following ingredients:

1 chicken, which is cut up into smaller frying pieces
150 grams of all purpose flour mixed with secret spices
1 pack of Tomato Soup
2 eggs
2/3 cup of milk
Vegetable oil to cover the bottom of a frying pan about 1/2 inch deep

First, beat the eggs in a bowl and pour the milk in the bowl, when a smooth mixture is obtained, set it aside.

Now get another bowl and mix the soup mix and flour together. Take a piece of chicken and dip it into the egg/milk batter.

Then place it in the flour mixture and cover the chicken with it. Repeat the dipping and covering process for each chicken piece till each one is generously coated.

Now put the chicken pieces into the frying pan and fry them over medium heat and cover the frying pan with its lid. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally.

When each of the pieces are fried golden brown, remove them from the frying pan and drain the excess oil onto paper towels.

Its ready to be served.

So you have just learned how to make KFC original fried chicken ;)

 Check the recipe list for many more KFC recipes

- Sharosem (27September2010)

Kentucky Fried Chicken: Crispy chicken recipe

I love the finger-licking goodness of KFC's chicken specially their hot-and-crispy fried chicken and their original chicken- loooovvvveee it.  I've always been contemplating of cooking one but can't seem to get the same taste so I usually end up buying, with all the hassles of dressing up, getting out of the house, riding a bus or train, walking towards the mall, and looking for that KFC store, ordering from sometimes unfriendly service crews, paying SG$8.30(2 piece chicken with 2 sidings of whipped potato and coleslow, large pepsi and an egg-tart for dessert) waiting for the food to be served - anyway, it's worth it :-). My sister Kristine and I make it a point to eat at KFC at least once a week.

Lucky me, I came across a website that features KFC recipes so I have copied every single word and posted it on my blog for me and share my luck to all Kentucky fried chicken lovers like me. (don't sue me for plagiarism ;-) )

I haven't tried any of the recipes yet, but one time, I will.

Here they are!   Kentucky Fried Chicken recipes from the  KFC chicken recipe website ( http://www.kfcchickenrecipe.com/) ooops i'm posting this in maybe 5 installments ok?


[caption id="attachment_1190" align="alignleft" width="300" caption="KFC crispy chicken recipe"][/caption]

1) KFC Crispy Chicken Recipe

The KFC Crispy Chicken is one of the most popular recipe found on the menu. This recipe was created after the original recipe. The crispy chicken was marinated first then fried the conventional way. This one is double soaked into the coatings to give it its unique taste. To prepare this recipe you will require the following ingredients:

1 whole chicken, cut up and marinated
About 2 liters of shortening (for cooking)
1 egg, well beaten
250 ml milk
200 grams of all-purpose flour
2 1/2 teaspoon of salt
3/4 teaspoon pepper
3/4 teaspoon of mono sodium glutamate
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

For Marinating
2 tablespoons of potassium chloride
2 tablespoons kosher salt
4 tablespoons mono sodium glutamate
1/8 tablespoon garlic powder
1/3 cup of chicken base and
5 cups water

Mix together above noted ingredients for marinate and soak the chicken in it for 24 hours in the refrigerator.
Preheat the shortening in a deep-fryer to 365 degrees F and mix the beaten egg and milk in a medium bowl blend it nicely. In another medium bowl, add the remaining coating ingredients like flour, salt, pepper and mono sodium glutamate.
Transfer each piece of the marinated chicken to paper towels so that excess liquid can drain off from the chicken pieces. Take one piece of chicken at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Make sure that each piece is coated generously. Keep aside the chicken pieces on a plate until each piece has been nicely coated.
Now drop the coated chicken pieces, one piece at a time into the hot shortening. Fry 4 pieces of the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly, after frying the pieces transfer them to paper towels to drain for about 5 minutes. Now its ready to serve.

 -Sharosem (27September2010) 


Friday, 24 September 2010

Herbed Chicken Drumstick

I am posting my not quite successful, (visual-wise) herbed chicken drumstick.  But I like its taste and it's moistness . It's just that the flour I used for the coating gave the crust an unwanted burnt powdery taste and texture.  So I plan to change that next time I make another herbed chicken.

my first herbed chicken drumstick

Below is the original recipe I made with some explanation on how I'd do it next time


chicken drumstick  - 5 pcs.

Salt                         -  2tsp

Water                      - enough to cover the chicken

soya or olive oil

For the coating :

All  purpose flour     -  4 tbsp

Sweet Spanish paprika  - ½ tsp

Sharon’s Herb Blend- 2 tsp

Instead of flour I will use one cup of bread crumbs or 4 tbsp potato starch.

Cooking Procedure:

1)      In a pan, boil the 5 chicken drumsticks in salt and water for about 5 minutes.

2)      Mix the ingredients for the coating

3)      Take out the chicken and remove excess water but do not totally dry the chicken.

4)      Preheat oven to 200-250 deg celsius

5)      Line a baking pan with a wax paper.  Spray or brush the paper with oil.

6)      Dredge the chicken with the coating mixture then arrange them on the lined baking pan.

7)      Spray or drizzle oil over the chicken.

8)      Bake for 15 minutes or until the chicken turned golden brown.  You can also fry the chicken.

- Sharosem (22September2010)

Stewed noodles with thick sauce (pansit guisado)

A few days back, I cooked pancit canton.  Now, I'm craving again for another noodle dish with a Pinoy touch. This time I decided to make the sauce thicker.  Why a thicker sauce, It's for no reason actually, maybe just for variation.  The taste however, is just the same as the first one, only the texture is smoother this time.


Dried Noodles, I used the mee goreng noodles – 200 g.

Pork belly – 300 g.

Chicken Liver - 100 g.

Carrots – 200 g.

Cabbage – 200 g

Onion – 1 medium

Garlic –  4 cloves

Soya oil – 2 tbsp

Sesame oil – 1 tsp


Light soy sauce – 50 ml

Dark sour sauce – 1 tsp

Oyster sauce – 1 tbsp

Water – 5 cups (160 ml x 5)


Salt   - 1 tsp or to taste

Potato starch or cornstarch – 2 tsp/ 1 tbsp

Cooking Procedure:

1) Heat the oil in a pan then Saute the pork and garlic, add the onion after 2 minutes. Let the meat cook.

2) Mix in the vegetables.

3) Add the ingredients for the sauces, except for the potato starch/cornstarch and a cup of water. Let it simmer for about 5minutes.

4) Scoop out the meat and veggies.  Add the dried noodles and let it cook.

5) Dissolve the starch in a cup of cold water then add in to the mixture when the noodles are almost cooked.  Let it simmer for 5 minutes or until the sauce has thickened add the cooked vegetables and meat.

- Sharosem (23September2010)

Tuesday, 21 September 2010

Sakae Sushi

Sakae Sushi is a Japanese sushi bar with several branches here in Singapore and also in Manila.  They offer sushis that are served on plates that move around on a conveyor belt from the kitchen to the customers dining tables.  Sushis are place on different colored plates, but those in the red plates are priced higher around ($5/plate).  Sashimis are usually served by the service crews. So your final bill depends entirely on how many plates of sushis and sashimis you can devour plus of course additional charges on the noodles and soup you ordered plus the drinks. 

My husband and I had dined at different branches of Sakae sushi maybe once or twice.  The last time I've eaten there was a few months back with my sister Kristine.  We usually go to the branch where buffet is offered and most of the time we have sushi buffet.  Sushi buffet is all-you-can-eat sushi.  My husband doesn't really like it since he get's tummy-full easily because of the rice.  Sushi buffet is more of eating stacks and stacks of rice and just a handful of fish toppings.  And for Frederick, he dreaded the experience of force-feeding yourself with rice.  So rather than enjoying the sushi we find it as a burden. Besides there is nothing exceptional and extra-ordinary about their sushis. Comparing it with Saisaki (A Japanese buffet restaurant in the Philippines) the chefs at saisaki are more creative with their sushis.

For me, my husband Frederick, and my sister Kristine, paying almost $30 per person for a sushi buffet at sakae sushi is not worth it.  We'd better cook a gallon full of rice and buy fresh salmons and tuna, and make sushi at home. That will only cost us less than $30 all in all.

If you want to spend $30 on a Japanese-accented sushi buffet, go on have a shot at it.  Just don't come back and say I didn't warn you.

Oh by the way, the last time I ate there, I puked my guts out.  So Kristine and I promised that we won't go back to sakae sushi ever again.

- foodformylove(20September2010)

Wednesday, 15 September 2010

My Husband’s Taste of African Exotic Delis

Last Sunday, September 12, 2010, at 22:32 Singapore time (past 5 PM in Kinshasha), I received a text message from my husband  bragging that he had caterpillars and preserved smoked fish for dinner.  Squeamish as I am, I almost puked.  Good thing we’ve already had supper, otherwise I won’t be able to gulp the food down coz I’d be imagining the rice to be caterpillars wriggling all their way down my throat (gross!)

My husband  has a wild and sometimes weird sense of adventure, not only when it comes to outdoor activities but most especially when it comes to food.  He has a thick stomach and an unusual palate matched with high degree of curiosity and an annoying determination to explore the unknown (my vehement objection is really not effective - huh!).  He loves adventures. He loves to eat anything and everything (oh I pity his tummy, poor thing) Everywhere we go and anywhere he goes, he always wants a taste of local food, and not just the ordinary local food but the exotic ones!  When we were in Thailand, he asks every local people we meet as to where he (not me!) can eat cockroaches, snakes, grasshoppers and whatever strange stuff  Thai restos can offer. I really can’t stomach it (I' m not coming with you!)

Well, strange /weird/gross exotic food may be disgusting and disturbing for some people (like me) and for some cultures but it is common, acceptable,  and palatable for others (like my husband).  It’s not about “kaartehan”, Filipino culture has its own range of exotic food – we have the balut;  isaw, dinuguan;  bagoong, dogmeat and pinikpikan for the Ilocanos and other northern Luzon people;  bungsus, etag, tapey for the natives of Cordillera, and a lot more, and I eat most of them, especially balut, isaw, dinuguan, bagoong, pinikpikan etc. I also had tasted crocodile meat, well I had too coz my husband bribed me to. It tasted ok, nothing special really, not that I am expecting that it will taste nasty or something, it was, like, sour? Or maybe it was just how my husband cooked it (Dear naman next time sarapan mo ha)

See? I’m not “maarte”.   But if you are talking about wriggling, crawling, hopping, flying, whatever nasty and gross  “what-have-yous” you call food, please spare me.

smoked fish with tomatoes
I hope my husband had learned his lessons with his caterpillar-eating-adventure coz he had developed an allergic reaction to it - half of his face had been swollen !!! after a long scolding and begging from me, trying to talk him out to NOT eating exotic food again (DO NOT EAT MONKEYS Dear.  Please!), he boastfully told me that their supplies (plural) of crocodile meat are on their way and he is already salivating at the idea of gorging over crocodile meat on the weekends.  What can I do but to sigh (haaaaaaaayyyyssssss deep deep deep sigh)  He promised though that he's not going to eat caterpillars again (kain lang dear para yung kabilang pisngi mo naman lumobo, para pantay na :D)

the husband  enjoying his caterpillar meal

he really did eat it???

PS:  Edible worms, caterpillars, and other insects are considered traditional foods in most part of Africa, and these thingy are high in protein.  UN’s FAO considers it as an alternative source of protein in order to increase food security in African countries. Sapelli caterpillars  and  mopane caterpillar are those commonly served in Kinshasha, DRC (That’s for your information Dear)

- Sharosem (15September2010)

Tuesday, 14 September 2010

Mooncakes in September

Mooncakes are back!!! September is mooncake month :-)

These  luscious, mouth-watering,  high-in-calorie (a whopping 1000 +++ kcal per piece of 10cm in diameter and 4cm thick - Is that right? not to mention that it's too high in sugar and cholesterol - deadly but yummy),  heavenly goodies are now mushrooming everywhere around Singapore.  Every restaurants (Chinese or not), bakeries, and even supermarkets have their own 'signature' range of mooncakes packed in decorated and sometimes beautifully crafted boxes.

Traditionally, mooncakes are made from golden brown thin-pastry crust that envelopes a  sweet-thick filling commonly made from lotus seed paste that surrounds one or two salted duck eggyolks.  The mooncakes are usually decorated with Chinese characters that is unreadable and alien to me. 

In modern day Chinese world,  a lot of mooncake variants have emerged due to its commercialization, incorporating and infusing different flavors and ingredients and creating different colors and shapes in order to make it even more saleable not only to the Chinese people but to foreigners as well - chocolate mooncakes, ice-cream filled mooncakes, durian filled mooncakes, Italian-french-western mooncakes, minis, heart-shaped and so on and so forth- name it and the next time you visit, it's already on display.  Prices range from a reasonable price of SG$ 5 for a pack of 4 pcs up to a pricey SG$ 108 for a box of 4.
Goodwood Park Hotel’s D24 Durian Paste in Snowskin Mooncake - 8 piecess per box for SG$56 (taken fr Lifestyleasia.com)

Häagen-Dazs ice cream-filled mooncake -SG$62 for a box of 5 (taken from lifestyleasia.com)

colorful mini mooncakes (taken fr www.lifestyleasia.com)

The Imperial Lacquer Box (SG$108 for 4 pieces of White Lotus Seed Paste with Double Egg Yolks) - taken from www.lifestyleasia.com

Having this Chinese pastry around the corner signifies the Mid-autumn Festival that the Chinese usually celebrates every 15th day of the 8th lunar month. That’s on the 22’nd of September of this year if my hearing is right (my colleague lectured me about it yesterday).

[caption id="attachment_427" align="aligncenter" width="500" caption="mooncake supplied by sundat's suppliers ..."][/caption]


[caption id="attachment_428" align="aligncenter" width="500" caption="... and more mooncakes (ooops where'd the rest go?)"][/caption]

Ti's season only comes once every year. So stop counting those calories – have a bite of mooncake!!!

-Sharosem (14September2010)

Saturday, 11 September 2010

Party Punch: Four Seasons

My sister Kristine shared her punch recipe which they make during their gatherings. 
Though they actually use the ready to drink four seasons juice by del monte and just add ginebra gin, since they were still students during those times they’ve been making this,  I modified the recipe and here it is


Gin – 500 to 1 L
Pineapple juice,  chilled – 500 ml
Orange juice- 500 ml
Mango juice – 500 ml
Watermelon juice – 500 ml
Ice cubes

You can add lesser or more gin depending on your alcohol preference


Mix all the ingredients in a punch bowl.  Serve and enjoy

- foodformylove(10September2010)

Wednesday, 8 September 2010

How to Easily peel a boiled potato


I’ve seen several videos on how to easily and quickly peel a boiled potato and lots of it are in youtube.  I am sharing the following tips that is quite amazing and amusing :D

So, you have boiled some potatoes for your mashed potatoes or potato salad?  Here are some tricks and tips on how to take-off those skins with ease:

1)      after turning off  the fire, immediately scoop out those boiled potatoes and place them in a bucket of iced water.  Submerge them completely;

2)      After 5 seconds, take one potato out and gently pull-out the skin from both ends.

The skin will easily peel-off :-) 

- sharosem (08September2010)

Tuesday, 7 September 2010

Saucy egg noodles (pancit canton)


One of the things I miss back home are our mama and papa’s home cooking.  They have different styles of cooking but we love their, most of the time, unorthodox cooking way.

Our mama Tessie, is the type of cook who is frugal, she always cook on a budget. She substitute any ingredients that can be substituted with cheaper alternatives.  Our papa Ambring on the other hand is her extreme opposite, he is very extravagant and cooks lavishly, especially when it comes to usage of spices and pork meat  “Papa, saan aya nga pinakbet dayta? Apay nagbalin metten nga pork with vegetable ta adadu metten diay karne nga sagpawnan”. My Papa will only tell us “Apaya? Lutok ngarud dayta. Mudtoy ngarud ta karnem ta syak mangan nu madim”.

I miss Mama’s pancit canton guisado, and her pancit bihon. She makes it very tasty, flavorful and saucy.  It’s our household favorite dish for any meal of the day.  It’s one of our comfort foods that our parents graciously serve when we crave for it.  Mama’a variety comes with a balance of pork and veggies (green beans, carrots, and cabbage) and she uses the dried pancit canton.  Papa’s pancit (canton or bihon or sotanghon) is more saucy and oily as he puts more pork (the fatty part of pork and lots of it) and lesser veggies and lots and lots of onion and garlic.  He usually makes chopped onion mixed with calamansi, vinegar, soysauce and chilli on the side yyyuuuuummmmm

Batil Patong (taken from google website. Thanks to the owner of the image)

I also miss the “batil patong”.  Everytime I drive to Tabuk from Manila or from Tabuk to Manila, we never fail to drop by one of the panciteria’s in Roxas (I forgot the name) They serve delicious and sumptuous “batil patong” that comes in regular, special, and jumbo sizes. The “batil patong” is a pancit canton guisado served with a sunny-side-up egg on top of the noodles along with a dark and oily soup.  Ingredients of the canton guisado, includes crunchy fried pork which is sometime a chopped lechon kawali, chicken, small shrimps, liver, kikiam, fishballs, squid balls, cabbage and carrots.  My husband Frederick cooked batil patong sometime last February of this year, it was supposed to be ok if it was not toooooo salty.  I also called Frederick yesterday asking him for the batil patong recipe, he promised to text me the recipe but i haven't received any til now.  Once he gives me a recipe, I will try it also as a variation for this.

So I have decided to cook pancit canton guisado.  I can’t find any pancit canton here in Singapore so I used the Yee Mee.  It’s also a dried egg noodle but only thinner compared to the pansit canton we have in the Philippines.  There are also fresh egg noodles available in supermarkets, for alternatives, but i still prefer the dried one.


Yee mee or canton (dry egg noodles) – 200 g.

Pork belly – 400 g.

Baguio beans – 100 g

Carrots – 200 g.

Cabbage – 200 g

Bell pepper – 200 g.

Onion – 1 medium

Garlic – 2 cloves

Soya oil – 2 tbsp

Sesame oil – 1 tsp


Light soy sauce – 50 ml

Dark sour sauce – 1 tsp

Water – 4 cups (160 ml x 4)

Pepper & MSG

Knor Chicken powder – 1 tbsp

Salt to taste

The above recipes are already revised.  I actually used 200 g of pork belly and 200 g of liver.  But I don’t want liver anymore as it easily cloyed me.  I also reduced the use of oil from what I have used which is 4 tbsp of soya oil and 1 tbsp of sesame oil.   This recipe is a little bit healthier.  To even make it healthier, I will use chicken (400 g) instead of pork, next time,  and I have to take out the knor chicken powder. If you use chicken, you have to boil the chicken in 4-5 cups of water, with garlic, and 1tsp of salt, then shred  it.  Also, use the chicken broth instead of plain water.  You can also add shitake mushroom or any vegetable you want.  Bihon and sotanghon or fresh miki can also be used instead of the dried noodles.

Cooking Procedure:

1) Saute the pork (or chicken) in onion and garlic. Let the pork simmer so that it will release it’s juice and oil.

2) mix in the vegetables.

3) Add the ingredients for the sauces and continue to stir.

4) scoop out the cooked meat and veggies.  Add the dried noodles and let it cook.

5) When the noodles are cooked, add the cooked vegetables and meat.
Serve with sunny-side-up egg (for each person) and chopped onions with kalamansi, soysauce, vinegar and siling labuyo.  Great with coke zero during lazy saturdays

- Sharosem (7September2010)

Monday, 6 September 2010

Fried Pork – Korean Inspired


We need a break from the chicken and fish dishes we had for the whole week last week.

We decided to have pork for our pack lunch today.  Again... (sigh)  We had sinigang na baboy with patatas and fried plain pork last weekend already.  As if we had a choice.   We only have fish and chicken and hashbrown in the fridge and a few uncooked eggs.  oh we have some canned goods, century tuna (a Philippine brand of canned tuna, which we bought from the ABC store yesterday at only SG$ 1.50 per can.  That's 35 cents savings on top of the fact that's it's more delicious than those found here)

So, our packed lunch of fried pork with young green beans is an experiment of mine.  This by the way is Korean inspired barbecue which I still need to improve on.  I love Korean barbecues so I tried googling for Korean pork barbecue recipes.  There’s no specific Korean barbecue recipe that I followed, but I tried there love of ginger and incorporate it with my 'sweet' recipe.  I am suppose to be grilling the pork but it was already late (I started cooking at around 9:30PM last night) and I am already sleepy. So I decided to fry the marinated pork instead.

Ingredients :

Pork Belly     - 250 g.


Light soy sauce –  30 ml

Dark soy sauce –  1 tsp

Apple cider vinegar – 30 ml

Sugar  -  2 tbsp

Garlic, chopped or diced – 6 cloves

Ginger, julienned (thinly sliced) – 1 inch

Salt   - 1 tsp

Pepper & MSG to taste

For cooking -

Water     –  80 ml

Soya oil  – 2 tbsp

Cooking Procedure :

1) slice the pork belly into thin steak-like cuts.

2) Mix all the ingredients for the marinade and coat the pork slices.  Place the pork and the marinade in a plastic-sip-lock bag and let it stand for at least 2 hours it will be tastier if you let it marinade for a longer period.

There are two ways to cook this:

            Frying method :

1) Pour the pork slices and the marinade on a frying pan.  Add 80 ml of  water and let it boil

2) When the water starts to evaporate, add 2 tbsp of soya oil.  the pork will produce it’s own oil.

3) Fry on both sides.

            Grilling method:

1) place the pork slices on a grilling plate.

2) baste it continuously on each side, with the marinade, while grilling.  Grilling both sides till the meat is tender.

Serve with steaming hot plain rice with boiled baby green beans.

- sharosem (6September2010)

Saturday, 4 September 2010

So this is Carlsberg?

[caption id="attachment_166" align="alignleft" width="300" caption="drinking carlsberg at home"][/caption]

How can Carlsberg beer "Probably the best beer in the world"? How can anyone even think of it as a good beer?

Needed a bit of a booze last Friday night so my sister Kristine and I decided to check nearby groceries for a vodka or tequila (drinking alcohol is better done at home!) Off we go, only to find out that there are none available (we are looking for smirnoff or absolute or bacardi or tequila maybe).  There are wines, red and white and some flavored sparkling juices/ drinks which doesn’t seem to fall on our definition of “a booze”.  So we end up buying beer- Carlsberg per se.

Carlsberg is a Danish brand lager.  It is one of the cheapest imported beers in Singapore.  And now we know the reason why:

1)     It doesn’t taste like beer. It taste more like of water with a bitter flavor.  Though the bitterness is not all that bad as it doesn’t linger long on the palate but then again you have to maybe gulp straight and continuously, without breathing, 3 or more cans to get that supposedly beer taste. 

2)     Drinking Carlsberg makes you feel bloated, that’s the other bad part here,   like you drink water with lots and lots of air then somebody placed a stopper in your ass that prevents you from farting and you end up burping out those supposedly air-farts coupled by some gastric juices.  

3)     It’s suppose to be an alcohol drink but we can’t seem to feel “the alcohol effect”.  We had 3 cans of 500ml of Carlsberg each and still “awan epekto”. So if you want to drink to get drank, never ever have a Carlsberg.    

Well, we just wasted SGD 4.95 per can on a bitter-flavored-yellow-liquid that claims to be a beer.  Worst part is, I gained 591 calories ( one 500 ml of Carlsberg is equivalent to 197 kcal)

-Sharosem (4September2010)

Adobo: Dry Type

I posted my experimental yet successful dry pinatisang manok yesterday which is almost similar to my dry chicken adobo.

Now, I am posting  my recipe on dry adobo – may it be pork or chicken or a combination of both.

Ingredients :

Chicken cuts    - 10 pcs. or pork, cubed  - 250 g

(or you can have 5 pcs chicken cuts and 150 g. pork)

Sugar  -  2 tsp

Light soy sauce  - 5 tbsp

Dark soy sauce – 1 tsp

Vinegar – 5 tbsp

Water              – enough to cover the meat

Soya oil  – 1 tbsp

Garlic, chopped or diced – 6 cloves

Pepper & MSG to taste

For the chicken, choose the thigh part and do include the chicken ass (mi paborito).  Pork belly part is the best for adobo or any part basta mataba (yum yum)  (Ayaw ni Frederick ng taba! At ayaw niya akong kumain ng taba :-( paminsan-minsan lang naman noh!) I also use cane or cider vinegar as it gives more flavor to the adobo compared to using plain white vinegar.

Cooking Procedure :

1) Saute the garlic and meat in oil.  As usual, never heat the oil before adding the garlic (heated oil has a detrimental effect on our health regardless if you are using “healthy” oils).

2) Let it simmer for 5 minutes or more to allow the meat to release it’s own oil.

3) Mix the soy sauce, water (1 cup), sugar, pepper & MSG then add to the sautéing meat.  Add more water enough to cover all the meat.

4) Let it cook until all the liquid evaporates leaving only the oil.  Fry the meat on it’s own oil for 2 minutes while stirring continuously.

Pork adobo and ginisang mungo are my favorite combination. Or adobo and banana with ice-cold coke zero (drooling…)

- sharosem (4September2010)

Pinatisang Manok – dry type

lPinatisang manok for lunch today. Chicken again!!! We’d be growing feathers and wings already.

Here’s another chicken dish I just cooked last night for our packed lunch today. For a change from our usual Chicken adobo or chicken-pork adobo (na lang lagi???), I experimented on this new chicken dish that is almost similar to adobo without the soy sauce and vinegar. I just used fish sauce and some ginger roots.

I love the dry type adobo. Adobo cooked in a way that all the liquid evaporates and only the oil from the pork or chicken or both (chicken-pork or PORK adobo are our favorites) remains (actually, minantikahang baboy o manok yun :D) That’s what I did with this dish -dry pinatisang manok.

Here’s the recipe and the cooking procedure:

Ingredients :

Chicken cuts - 10 pcs

Fish sauce - 50 ml

Water – enough to cover the chicken

Ginger roots, sliced into strips – 1 inch size

Soya oil - 1 tbsp

Garlic, chopped – 4 cloves

Pepper & MSG to taste

Cooking Procedure :

1) Saute the garlic, ginger roots, then the chicken, in the oil (Do not heat the oil before adding the garlic) let it simmer for 5 minutes or more to allow the chicken to release it’s own oil.

2) Mix the fish sauce, water (1 cup) pepper & MSG then add to the sautéing chicken. Add more water enough to cover all the chicken cutlets.

3) Let it cook until all the liquid evaporates leaving only the oil and the chicken of course. Serve with sinangag. I used the oil from my pinatisang manok to fry my sinangag

- Sharosem (3September2010)

Thursday, 2 September 2010

Cooking a la Florentine

Last Tuesday afternoon, a friend of mine (Kristine Bernardino) recommended Chicken Florentine when I asked her for any suggestion on what to do with my chicken.  I had to postpone cooking it coz I’ve done pininyahang manok (chicken in pineapple sauce) instead.

Last night, I’ve cooked Florentine and I used fish (sutji) instead of chicken ( I need to practice cooking with fish since my husband Frederick is superbly surfeited with chicken - if you eat chicken for breakfast, lunch, and dinner, everyday? who won't be.  And he complains a lot about it) 

Florentine... I got curious with the name. Why Florentine? Why not just chicken or fish with spinach in white sauce or something? Maybe any dish with spinach is called Florentine?  You can check the web for any chicken or fish Florentine or even the Florentine sauce per se and every single one has spinach in it.

Then I read a myth explaining the origins of the Florentine dish.  And yes it is a dish with spinach paired with chicken or fish (maybe even red meat, though come to think of it, white meat provides the same protein amount at a lower dose of calorie) and Italian sauce, and was served in honor of Florence, Italy.  So there goes the origin, eeehhrrm, myth.  So it’s not cooking a la Florentine without the spinach (that would be called something else!)

There are a lot of variations for the Florentine, some cooked with wine, others with pure cheese and lots of it, some in heavy cream or milk.  Some bakes it, and some just serves it as is. Here’s my own variation, and I used sutji fish fillet.  Next time, I’d be using chicken fillet (take note, the fish or the chicken should be filleted)

Ingredients (adjusted based on my sister Kristine’s comments)

A. Fish  fillets – 2 fillets

     Vegetable oil for frying

B.  Florentine Sauce

Spinach             – 2 bunches or more (just use the leaves)

Soya oil / olive oil – 1 tbsp

Garlic, chopped – 1 clove

Onion, diced – 1 small piece

Butter (salted)    -  50 g

Garlic, chopped  - 4 cloves

All purpose flour – 50 g

Evaporated milk – 160 ml (1 cup)

Water    - 240 ml (1 1/2 cups)

Sharon’s Herb Blend – to taste

MSG, pepper and salt to taste

Grated cheese

The fish can be fried as is, with no salt, or it can also be coated (just dredge it in flour, or as what my sister Kristine always does, dredge it in potato starch)

For the cheese, cheddar can do (if you are on a budget), but parmesan or mozzarella will be highly recommended.  I will try using cream cheese next time and some dry white wine instead of water (1 cup of dry white wine  and 1 cup of water)  and all purpose heavy cream instead of the evaporated milk to make it even creamier (my sister Kristine is a sucker for creaminess and garlicky taste).

Cooking Procedure:

A. Fry the fish and set aside.

B. Florentine Sauce:

1) Cook the spinach first.   Saute it in the 1 tbsp soya oil with the garlic and onion (sauté the garlic and onion first then the spinach). Add a pinch of salt, toss it - do not overcook the spinach!  Set aside.

2) Melt the butter and sauté the garlic until it’s almost translucent (do not roast the garlic!)

3) Add the flour and make a roux.  Add the milk and water and the seasoning and stir it well until the mixture is homogenous and thick enough but spreadable.

We can do this recipe in 2 ways:

1) Serve it as is:  just spread the spinach on a platter and place the fish on top then spread the sauce and top with grated cheese.  You can also mix the sauce with the spinach and reserve some to be spread on the fish then top with greated cheese.

2) Bake it or microwave it :

- assemble the ingredients on a baking pan.  Spinach should be at the bottom part, then spread the white sauce, then layer the fish and spread the remaining sauce. 

- Top with the grated cheese.

- bake it at 200 degrees Celsius for 10-15 minutes until the toppings turned brown. You can also microwave it for 3-4 minutes

If you intend to bring it to work for lunch the following day (like we did), you can assemble this dish inside a microwavable lunch box instead. Saves time (not to mention the dishwashing liquid and water you save washing the baking pan and your lunch box)

Best served with toasted bread and red wine hhhhmmmmm (thinking, thinking, thinking.  Coke zero na lang, mahal ang wine eh, that’ll save me 40 bucks )

- sharosem (2September2010)

Wednesday, 1 September 2010

Pininyahang Manok

What's for dinner? that's my daily problem.  Why is that?  Well, I only cook for two, me and my sister Kristine, and both of us also do not know what we want to eat unless we are super duper hungry.  We have the "I eat to live; if we don’t, we die" attitude.  We only think of food when we are hungry - I want burger and caramel sundae! that's my sister when she's hungry. I want lechon kawali, or worse I want taba, period.  that's the hungry me, deliriously craving for taba and nothin else but taba).  Soooo, unhealthy. We have to enjoy food!  I have to enjoy food like my husband Frederick does.

Since we are trying to watch our calorie intake and avoid unwanted cholesterol, I pick chicken for my today’s menu (we still have pork and fish in the freezer and some veggies, and tokwa).  It’s just that, I can’t think of any recipe to go along with it. I have asked some friends for suggestions and also consulted the google (I googled pinoy chicken recipes) the same usual recipes popped out- from tinola, to adobo, afritada, barbecue, fried, grilled etc. Nothing seems to be appetizing for me. Chicken inasal also is one suggestion (I have tried experimenting on it but I was not successful, that’s why I did not post the recipe.  I will try again though, and this time I’ll make sure that I have lemon grass!!!).  One thing I had in mind is chicken teriyaki (I have the recipe in mind already, but I have to thaw the chicken first then marinade it for at least an hour. It will be 12mn when I’d be done, so I will do that next time.) One suggestion that caught me is the chicken Florentine suggested by Tin (Kristine Bernardino) quoting her “masarap yun sis, niluto na ni ate Jackie. Masarap.” At least someone had already tried it so I will try cooking that next time.

When I got home, still undecided on what to do with the chicken, I stumbled upon a canned sliced pineapple while rummaging through our stocks of canned goods. And, uy, I still have that coconut milk, my left over from 3weeks ago inside the fridge and some carrots and potato, with leaves and stalks growing on them, that if I will not cook it yet, we will be growing carrots and potatos in the kitchen.

Pininyahang manok it is!  There, I have decided without consulting my sister who is usually useless when it comes to food suggestions.  She will always blurt out “shrimp or fried anything” when you ask her what she wants to eat for dinner (well that’s better rather than hearing her suggest chips and chocolates and coke- for dinner, at that)

Ingredients :

Chicken cuts      – 8 to 10 pcs

Potatoes, cubed  -  1 to 2 pcs

Carrots, cut into half of the size of the cubed potatoes – 1 pc., medium

Bell pepper – optional

Coconut milk in tetra pack (I used kara) – 50 ml

4 slices of pineapple

Salt and pepper to taste

Soya oil – 2 tbsp

Onion and garlic

Evaporated milk can also be used instead of coconut milk, whichever is available.  I used canned pineapple in sugar syrup. I don’t want to use fresh pineapple as it will give a bitter taste to the dish and it will spoil it easily.  I remember my husband Frederick when he cooked pininyahang manok, he used 1 whole fresh pineapple fruit.  He had chicken cuts and diced fresh pineapple, garlic and onion. That’s just it. He ended up eating all of it :D (he was so stubborn not to listen to my cooking suggestions, that’s why)

Cooking Procedure:

1)      Saute the garlic and onion then the chicken,  in oil. Add the potatoe and let it fry for a minute.

2)      Add water, just enough to cover the chicken and the potato, let it boil.

3)      Check if the chicken and potato are half cooked then add the pineapple and the carrots , then the coconut milk and the rest of the ingredients.

4)      Add the salt and pepper to taste

5)      Cook until done.

The sauce will be slightly thick.   If you want a thicker sauce, mash 1 or 2 cubes of potatoes while the dish is boiling.

Next time, I will marinade the chicken in pineapple juice or sprite at least an hour before cooking.  I will add the marinade to the dish instead of just plain water.

I served this with sinangag.

-Sharosem (1Sep2010)