Friday, 31 January 2014

Rum Margarita

Today is the celebration of the lunar new year.  It is the year of the horse and I wish everyone a wonderful year ahead.  Kung hei fat choy!  xin nian kuai le!  Gong xi fa chai!  Let's drink to that!

Margarita is considered as a Mexican cocktail that is traditionally made with tequila mix,  Cointreau or any orange flavored liqueur, and lime or lemon.  At the moment, there are many variations of this famous bar drink.  One would be mine :-)

We run out of tequila so when my husband requested for a "tipsy drink" I decided to make margarita out of the dark rum available in our kitchen.  I was actually thinking of using Bourbon whiskey but I went for the first.  Anyway, try my recipe.   

Drink moderately people :-)


Ingredients :

Rum, dark or white - 250 ml
Lime juice - 100 ml
Ice - 2 cup
Splenda - 2 small packets

Preparation :

1. Place all the ingredients in a blender and blend until smooth
2. Rub lime on the rim of the 2 wine glasses then dip in sea salt.
3. Pour the margarita mix in the glasses and garnish with lime


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Thursday, 30 January 2014

Chicken Asado with Pineapple Juice

I have been planning to cook asado for a long time but haven't had the chance until now.
Asado is one of those  Filipino stews that resembles another Filipino stew.  Chicken asado for once may be mistaken for afritada, but afritada has bellpepper in it and uses more tomatoes (ripe tomatoes, tomato paste, or tomato sauce) making the taste lean to the tomato-sour side. It may also be associated to adobo for those who decided to cook it leaning more to the savory side, but unlike adobo, this chicken asado uses only a small amount of soy sauce, it has no vinegar involved, and has tomatoes in it.

Asado like adobo comes in different variety in terms of flavor, from salty to savory to sweet and some with that tinge of tartness from the use of lemons or limes.  It also comes in different colors, dark brown, brown with a hint of orange, or orange with a hint of brown. Asado also varies in ingredients, not only when it comes to the usage of meat, there's pork, beef, chicken, and what-have-yous, but also in terms of the addition of pineapple juices, lime or lemon, and oyster sauce. Name your pick for your asado preference.

I picked this recipe and the resulting dish is a savory-sweet delight.  Like adobo, I will be experimenting on asado more in the coming days



Chicken, thigh - 6
Tomato paste - 3 tbsp
Potatoes, sliced into large chunks
Garlic, crushed - 6 cloves
Onion, dice - 1 large
Bay leaves - 3 pcs
Black Pepper Powder
Black Peppercorn
Star Anise
Soy sauce - 3 tbsp
Pineapple Juice - 1 c
Brown Sugar - 1/4 c
Vegetable oil - 2 tbsp 
Salt to taste
Water - enough to cover the chicken

Cooking Procedure:

1. In a pot, mix soy sauce, pineapple juice, black pepper powder, and brown sugar.  Marinade the chicken for at least 6 hours or overnight.
2. Pour the water on the mixture then add the black peppercorn, star anise, and bay leaves. Bring to a boil.  Simmer for about 40 minutes under low fire. Add more water as needed.
3.  Toss in the potatoes and continue cooking until half of the liquids have evaporated.   Make sure that there is enough sauce left.
4.  Fry the chicken and potatoes in oil until each sides are browned
5.  In the same oil (remove half of it), saute the garlic and the onions.  Pour the tomato paste and the sauce and simmer.  Adjust taste by adding more salt.
6. Add the chicken and potatoes and simmer for about 5 minutes or until most of the liquids evaporated leaving only a small amount of thick sauce.


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Wednesday, 29 January 2014

Bistek Tagalog (Filipino Beef Steak)

BEEF STEAK-  is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with onion rings. The meat is first marinated with kalamansi juice, soy sauce, black pepper and msg, before it is quickly pan fried just until cooked and topped with lightly onion rings - See more at:
BEEF STEAK-  is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with onion rings. The meat is first marinated with kalamansi juice, soy sauce, black pepper and msg, before it is quickly pan fried just until cooked and topped with lightly onion rings - See more at:

BISTEK TAGALOG is the Filipino version of beef steak.  Bistek consists of thinly sliced beef marinated in soy sauce, kalamansi juice, black pepper, and garlic.  Then pan-fried and garnished with onion rings, caramelized or not. 

I used lime instead of calamansi.  You may ask what the difference would be.  Let me put it this way, calamansi is like cane vinegar and lime is like apple cider vinegar.  the first is milder while the latter is more acidic and has a more intense vinegary flavor.  Please correct me if I am wrong.  

This beefy-licious dish with its salty-tangy taste will make you finish off plateful by plateful of rice ;-) It is a diet killer indeed.


Ingredients :

Beef, sliced thinly against the grain - 250 g.
Onions, sliced into rings - 1 large
Vegetable oil for shallow frying


Soy Sauce - 3 tbsp
Lime Juice (freshly squeezed) - 3 tbsp
Black Pepper, coarsely ground
Garlic, minced - 3 cloves

Cooking Procedure :

1.  Mix all the ingredients for the marinade then marinade the beef on it for at least 3 hours.
2.  Drain and set aside the beef.
3.  Heat oil in a frying pan and pan fry the beef until each sides turn brown.  Remove and set aside the beef
4.  Toss in the onions in the oil and give a quick stir.  Add the beef.
5.  Pour 1/2 cup of water and the marinade on the beef.  Simmer until most of the liquids have evaporated.

Serve with white rice


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Tuesday, 28 January 2014

Mango Pudding

I  just finished the last slice of my Chocolate Cake and we also ran out of leche flan so I decided to make mango pudding for dessert tonight. 

Here is my mango pudding that my husband like.  It is creamy and has the distinct taste of mangoes.  That's the good thing when you make use of fresh mangoes, you can taste the greatness of the mangoes. It could have still tasted "mango-ey" even without the mango flavoring I used.  Just make sure to choose the kind of mango you are going to use.  I used the big red-orange mango variety which I think is called "guapol" in Ilocano.  The meat was "orangey" in color and not the usual yellow one we are used to.It was sweet and oozing with mango-flavor-goodness though. 

Serve cold :-)


Ingredients :

Gelatine Powder - 10 g.
Water - 600 ml
Mango Flavoring - 1 tsp
Ripe Mango fruit, pureed - 1 large
Ripe Mango fruit, chopped - 1 large
White Sugar - 3/4 c
Evaporated Milk, cold - 1 c
Heavy Cream - 150 ml
Tapioca pearls - 1/3 c
Mango fruit, ripe, sliced thinly - for garnishing

Cooking Procedure :

1. Prepare the mangoes first
2.  Bring water to a boil and place the tapioca pearls in it.  Cook the tapioca pearls until they become transparent. Drain and set aside
3.  In another pot, boil water.  Remove from fire.  Pour the gelatin powder, sugar, and flavoring in the water and mix thoroughly until homogeneous.
4.  Add the cold evaporated milk, the heavy cream, mangoes, and the cooked tapioca pearls and mix.
6. Transfer to a container and refrigerate for at least 2 hours or until set.

Serve with thinly sliced mangoes on top of the pudding


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Sunday, 26 January 2014

COOKING TIP: Baking Soda for Washing Your Veggies and Fruits

I often makes salad from raw or blanched vegetables.  Or when I cook dishes that consist of vegetables, I always want them half cooked.  But lately, I noticed that whenever my husband and I eat certain vegetables half cooked, we always have bouts of diarrhea.  

Don't get me wrong, I wash my vegetables at least 5 times.  I wash them in running water, then I soak them, then wash them again in running water several times.  But there are still vegetables we buy here that are not safe to eat raw or even half cooked.  Either because of the pesticides that stick to the produce, or some insects, fungi and other diseases that is present in the leaves, or the dirt and grimes that comes with the fruits and vegetables.

One day, my husband read something about baking soda being used to wash veggies and fruits, since then, I've been using baking soda.  Here is one technique I want to share with you:

1. First, wash the produce in running water to remove loose dirt and grimes and what-have-yous.  Do this at least twice.
2. Mix water and baking soda in a basin, the baking soda doesn't necessarily be completely dissolved.  Soak all the produce there, and leave them for about 5-10 minutes.  Scrub the fruits and or veggies one by one.
3. Finally, rinse your produce under tap water to remove the baking soda and any other dirt that has loosened up


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Saturday, 25 January 2014

Laksa : myFresha-licious Style

I cooked this laksa noodle dish twice last December.  The first time was when I granted a request from my husband's colleague and the second time was when some friends came over for dinner. I ran out of dishes to cook you can say that :-)  

Laksa is a noodle dish that originated in Malaysia and is popular in both Malaysia and Singapore.  There are two types of Laksa, curry laksa and asam laksa.  To most people, including me, laksa refers to curry laksa which is a curry and coconut based noodle soup. Asam laksa is a spicy and sour fish-based noodle dish which I am not sure if I have already tried it.

Laksa or curry laksa is one of those Singaporean noodle dishes I so miss.  And since I cannot find any restaurant here in Qatar serving laksa  I've tried experimenting on this dish to get the laksa taste I so crave so much.  And here it is finally

There is no laksa noodle available here in Qatar so I used spaghettie noodles.  For those who are not familiar with laksa noodles, laksa noodles are thick and round rice noodles.  If you have available  fried puffed tofu and fish cakes, add that as it is part of the original laksa recipe.  You can also add egg noodles if you like.

     LAKSA : myFreshalicious Style
Ingredients :
Laksa noodles or Spaghetti Noodles - 200 g. 
Eggs, hard boiled 
Water for boiling the noodles 
Squid Rings
Squid Balls
Bean Sprouts

Laksa Soup Base:

Water or Seafood stock - 6 c
Evaporated Milk -  1 c
Coconut Powder - 3 c 
Fish Sauce - 1 tbsp 
Magi Magic Sarap - 1 sachet (8g)
Shrimp Bouillon - 1 cube   
Black Pepper Powder Iodized 
Salt - 1 1/2 tsp or to taste  
Sesame Oil - 2 tsp  
Sunflower oil - 1 tbsp
Curry Paste  (see recipe below) - 1/2 of the recipe below

Note:  Do not add shrimp bouillon if you will be using seafood stock.

Cooking Procedure :
1. Cook spaghetti noodles as directed on its package.  Set aside.
2. Boil 2 cups of water and add in the shrimps and squid.  Simmer for 2 minutes.  Remove shrimps and squid and set aside the stock.
3. In a pot or wok, heat the oils then saute the curry paste until aromatic.
5. Pour in the seafood stock and 3 cups of water
6. Mix the coconut powder with some of the water and pour it over the the stock. Then pour the evaporated milk
7. Season with fish sauce, bouillon, magi magic sarap, black pepper powder, and salt.  Stir and bring to a boil.
8. Adjust taste by adding more salt if needed then let the soup simmer for another 5 minutes.
9.  Add the lime juice before you remove from fire.  Stir.
10.  In a bowl, mix the soup, the noodles, seafood, and eggs then serve.  Garnish with sliced lime.  

Garlic - 7 cloves
Onions - 1 medium
Ginger, sliced - 1 inch
Galangal - 1 inch
Turmeric - 5 slices or 2 tsp powder
Chili Paste - 4 tbsp or as desired 
Lemon Grass, dried - 1 tbsp
Water - 1/4 c

Procedure :

In a grinder or food processor, mix all the ingredients and grind/process until it becomes a smooth paste.  You can also use mortar and pestle to grind the ingredients for the curry paste


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Thursday, 23 January 2014

Pancit Batil Patong

I usually miss home, that is common among OFWs (overseas Filipino workers).  My best way to deal with it is to cook dishes that makes me feel "at home".  

Pancit batil patong is one dish that will always remind me that my husband and I are from Tabuk located at the center of the province of Kalinga and it is what we call home.  Pancit batil patong is ,a noodle dish that is popular in the Cagayan valley and parts of Cordilleras.  Every "panciteria" (noodle house) that mushrooms all over our city and nearby towns, boast their own special Pancit batil patong.  And by special it means and refer to the kind of toppings that goes with the pancit batil patong.   Some would add pork, chicharon, crispy lechong kawali, others add hotdogs, kikiams, squidballs, a mixture of vegetables, etc.  One thing is a common ingredient and always a "must-be-present" for sure, the ground cara-beef or beef and the sunny side-up egg that goes on top on every plate of the pancit batil patong.  Toss in anything you like but never skimp on the beef or cara-beef.  

My husband and I have been recreating pancit batil patong for a long time now. Experimenting on what are the best toppings to add or what's the best noodle to use (fresh or dried egg noodles?) and of course how to make the sauce a lot tastier. For the toppings, any meat is just great just don't forget the beef (or cara-beef if you can get your hands on them).  Adding vegetables would be healthy too.  For the noodles, anything will do as long as you do not over cook them.

Oh, do not forget the egg.  Yes, the sunny-side up egg or poached egg that is placed on top of every serving of pancit batil patong.  AND also the egg-drop soup.  Without the egg and the soup, it will just be plain pancit.


Ingredients :

Egg Noodles (Dried) - 100 g.
Beef, minced - 100 g
Chicken Liver, diced - 100 g
Chicken Gizzard, diced - 100 g.
Garlic, chopped - 8 cloves
Onions, chopped - 2 medium
Bean Sprout
Knorr chicken bouillon - 1 pc
Soy Sauce - 2 tbsp
Fish Sauce - 2 tbsp
Salt to taste
Magi Magi Sarap - 1 tsp
Black Pepper, ground
Water - 2 c
Vegetable Oil
Egg, beaten - 1 pc
Eggs - 2 pcs cooked sunny-side-up

Cooking Procedure :

Noodles or Pancit

1.Boil water in a pot then cook the noodles until it soften.  Drain and set aside.

2. Pour 2 teaspoon of vegetable oil and the gizzard and give a stir for about a minute.  Then add the liver.  Continue stirring until no blood oozes from the liver.  Remove the meat and set aside.
3. Add another 2 teaspoon of vegetable oil and the minced beef  in a pan.  Stir fry the meat, on high heat, until they turn brown. Remove the meat from the pan and set aside.
4. Add the garlic and saute until aromatic then add the onion. Sauté until the onions wilt.
5. Pour the water, soy sauce, fish sauce, magi magic sarap, knorr chicken bouillon, and black pepper powder. Bring to a boil

6. Toss in the noodles and the bean sprouts.  Simmer for about 2 minutes.
7.  Remove the noodles from the pan and place on a serving dish leaving some of the sauce.

8.  Spread the beef, liver, and gizzard on top of the noodles.

Egg Drop Soup or Batil

1.  Heat the pancit sauce.  Add more water if needed but adjust taste by adding soy sauce, fish sauce, and black pepper powder.  Simmer

2.  Pour the beaten egg on the soup.  Stir.

Serve the soup with the pancit.


1. Poach an egg or two or fry them sunny side up style then place the eggs on top of the noodles / pancit before serving.

You may also like to check some of our Pancit batil patong recipes.


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© myFresha-licious (23January2014)

Tuesday, 21 January 2014


Mojito is a cocktail drink that is popular in almost all bars/club world wide.  This alcoholic drink is considered as the national drink in Cuba.  Traditionally, mojito consist of the following ingredients : White rum, tonic water, spearmint leaves, sugar, and lime juice.  

I made some substitutions in my recipe, like sprite for the tonic water.  Instead of sprite, any club sodas can also be used.  And since I used sprite, I no longer need sugar.  I also used tequila gold instead of white rum.   

This is a refreshing drink specially in summer.  You can have it anytime you wish though.  Just drink in moderation :-)


Ingredients :

Tequila cuervo gold - 1/2 c or as desired
Lime juice, freshly squeezed- 1/2 c
Sprite - 500 ml
Mint Leaves, chopped - a handful
Ice cubes
Lime, sliced

All of the liquid ingredients must be ice cold

Preparation :

1. Place all the ingredients in a pitcher and mix
2. Pour the mojito mix in glasses and garnish with lime


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© myFresha-licious (21January2014)

Monday, 20 January 2014

Malaysian Inspired Fish Curry

When we were still living in Singapore, I fell in love with Malaysian food.  Fish curry is one of the dishes I like a lot.  One time, when my husband and I went to the fish market, here in Qatar, a catfish caught my eyes.  I instantly craved for Malaysian fish curry. The fish monger calls the catfish  Khanduli. 

When we got home, we immediately went to work and cook this fish curry for lunch.  My husband did the cleaning of the fish.  The fish has to be cleaned properly to remove any foul taste and smell.  Use fresh ingredients for the hot and spicy paste for a yummier curry dish.

You can use any catfish or white fish for this fish curry.  


Ingredients ;

Khanduli fish, sliced
Curry Powder - 4 tsp
Curry Leaves - half of a handful
Lemon Juice - 3 tbsp
Fish Sauce - 4 tbsp
Salt to taste
Coconut Powder - 1 1/2 c
Water - 4 c
Vegetable oil

Spice Paste :
Ginger, diced - 1"
Turmeric, diced - 1"
Garlic - 6 cloves
Onion, diced - 1 medium
Chillis - as desired

Cooking Procedure :

1.  Make the paste by combining all the ingredients in a blender or food processor and process it until it becomes a paste.  It doesn't need to be smooth.
2.  Place a tablespoon of vegetable oil in a pan then add the spice paste.  Heat under medium fire until aromatic. 
3.  Add in the sliced fish and saute until the fish changes in color.  
4.  Dissolve the coconut powder in water and pour on the fish.  Add the rest of the ingredients except for the okra.  Bring to a boil.
5.  Simmer for at least 15 minutes then add the okra.  Continue simmering for another 2 minutes.


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 © myFresha-licious  (20January2014)

Sunday, 19 January 2014

Sotanghon & Patola Soup with Shrimp & Chicken

My husband is fond of mixing canned sardines (tomato based) and noodles particularly misua and sotanghon.  One time, he requested that I cook canned sardines with patola and sotanghon because he just felt like eating one.

I was about to open the Ligo canned sardines when I heard the shrimps and minced chicken crying out to me to be noticed, "use us, use us".  My heart melted so I put back the can of sardines in the cupboard and thawed the shrimps and minced chicken instead. Reasons, reasons, reasons.  I change my mind a lot when I cook depending on the state of my mood (evil green) AND also because I don't want sardines and sotanghon at this particular moment AND also because the last time I cooked sardines with noodles (I used misuah), half of it went to waste. And so here it was, my  sotanghon & patola soup with shrimp and chicken.

We had this soup dish for supper a while back.  It is great for dinner specially during this Qatar winter season. It's about 15 degrees Celsius at the moment and this bowl of sotanghon & patola soup with shrimp and chicken beats that's winter chills.  So go get wrap up warm and whip up this delicious soup dish.

By the way, when I served the soup to my husband a while back, I actually forgot to garnish it with the chopped green onions :D my bad.

This recipe made 4 servings 

          w/ SHRIMPS & CHICKEN

Ingredients :

Sotanghon - 75 g.
Patola, diced
Shrimps - 50 g
Chicken, minced - 100 g
Squid Balls - 15 pcs
Garlic, minced - 5 cloves
Onions, diced - 1 small
Celery, diced - 1 stalk
Water - 4 c
Chicken Bouillon - 1 pc
Fish Sauce - 1 tbsp
Salt to taste
Black Pepper Powder
Vegetable Oil
Green onion leaves, chopped -  for garnishing

Cooking Procedure : 

1. Soak vermicelli in water for about 30 minutes, drain, and set aside
2. Place oil, garlic, and onion in a pan, heat it under medium fire to saute the garlic and onion.
3. Add the chicken and stir until the chicken changes in color.
4. Stir in the celery and cook until the chicken is almost brown.
5. Toss in the shrimps and give a quick stir.
6. Pour the water in the pan then add the fish sauce, chicken bouillon, and black pepper powder and bring to a boil.
7. Add the patola, squid balls, and the sotanghon and simmer until the vegetables had softened.

Transfer the soup into bowls and garnish with chopped green onion leaves.


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Saturday, 18 January 2014

Siopao : Chicken Asado

Siopao is the Filipino version of the Chinese's steamed bun called char siu bao or baozi or whatever they are called.  Like other Asian steamed buns, siopao is filled with savory, sometimes sweet, meat fillings.  

Siopao is a delicious and filling grab-and-go meal.  I used to favor siopao pork asado when I still can eat pork. Henlin and Seven-Eleven were my go-to joints before whenever I get the cravings for a siopao pork asado. But ever since I cannot eat pork, I haven't had eaten siopao until I had one in one of those chowking restaurants here in Qatar.  Chowking restaurants in Qatar offers chicken siopao asado and it was really uber-delicious. And that my friends, was my inspiration in making this Chicken siopao asado.

This is the first time I made Siopao without using "improvers" for steamed buns/cakes (Puratos has one for steamed buns/cakes).  The most difficult part in cooking this siopao is in the dough-making process specially because I don't have a dough mixer.  I only rely on my two powerful hands to do the kneading. 

Do the two almost round dirty white thingy in the picture above look like siopao?  They did taste and smell like siopao so I'd say I really made siopao.  But their form don't seem to make them look like siopao.  The siopao I made was almost flat.  I want them round and bulging and white.  I added vinegar but I don't know why the buns did not turn out white.  Any ideas?

This siopao is delicious. Do try and tell me what you think.

( )

Ingredients :

Chicken Asado Filling:

chicken breast, cubed - 500 g
Garlic, minced - 5 cloves
Onion, chopped - 1 medium
Star anise - 2 pcs
Soy Sauce - 2 tbsp
Oyster Sauce - 2 1/2 tbsp

Brown sugar - 3 tbsp
Vegetable Oil
Water - enough to cover the meat
Salt to taste
Black Pepper Powder - 1 tsp
Water - 1/2 c

Cornstarch - 5 tbsp

Siopao Buns:

All Purpose Flour - 500 g.
Sugar - 60 g.
Salt - 4 g.
Instant Yeast - 5 g.
Shortening - 50 g.
Water - 200 g (+/-)

Additional Filling (Optional):

Hard-boiled Eggs , sliced

For Steaming:

Water - 1 to 1 1/2 L
White Vinegar - 1 tbsp

Cooking Procedure:

Siopao Buns:

1. Mix all the ingredients for the siopao bun to make a dough.  You can use a dough-mixer or you can Knead it with your hands until the dough is smooth.
2.  Cover with a plastic and leave for at least an hour to ferment.  The dough will double in size.

While waiting for the dough to ferment you can make the chicken asado filling as directed below and come back for the next step.

3.  Cut and  scale dough, 70-75 g. per piece.  And leave to rest for about 15 minutes.

Chicken Asado Filling :

1. Place oil and garlic in a pan and saute it under low fire until aromatic.  Add the onions and give a quick stir.
2. Stir in the chicken.  Stir fry until the meat turns almost brown.
3.  Add the rest of the ingredients except for the cornstarch, and bring to a boil for at least 30 minutes.
4.  Remove chicken and set aside remaining sauce. Flake the chicken.
5.  Return the chicken in the pan with its sauce
6.   Mix the cornstarch with a little water then pour on the chicken and simmer until the sauce thicken.  leave to cool down

Assembling and Cooking  the Siopao

1.  Flatten and roll out  one dough using a rolling pin or your palm to form a circle.  
2.  Scoop a spoonful of the chicken asado filling and place in the center of the dough.  If you plan to add egg, then place a slice or two of the hard-boiled egg on top of the chicken asado filling.
3.  Wrap the filling by tugging the edges of the dough toward the center.  Pinch the edges together then seal them on top.  
You can use a small piece of wax paper to cover the pinched edges so that it won't open.

4. Place the buns on a steamer plate.
5. Mix water and a small amount of vinegar in a steamer and bring to a boil.  Place the steamer plate with the buns on top of the steamer and steam the buns for 10 minutes.
6.  Remove buns and put the remaining buns to cook.

Serve this delicious Siopao chicken asado with this sauce:


Ingredients :

Garlic, minced - 2 cloves
Onions, minced - 1/2 of a medium size
Brown Sugar - 2 tbsp
Soy Sauce - 1 tbsp
Worcestershire sauce - 1/2 tbsp
Knorr chicken Cube - 1 pc
Star Anise - 1 pc
Water - 2 1/2 cups
Cornstarch - 2 tbsp 
Vegetable oil - 1 tsp 

1.  Place oil and garlic in a pan and stir until aromatice then add the onions and give a quick stir.
2.  Mix in the rest of the ingredients and bring to a simmer.  Continue stirring until thickened.

© myFresha-licious (18January2014)


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