The Buttered Chicken Recipe Filipino Style

The Buttered Chicken Recipe Filipino Style

Ingredients:

For fried chicken

1 kg Chicken nibbles, Legs or Thighs

1/3 cup fish sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tsp black pepper

1 1/2 cups flour

3/4 cup cornstarch

3 eggs

1 tbsp salt

oil

For butter sauce:

150 g good quality butter, cut into small cubes

3 cloves garlic, minced

2 tsp sugar

Method:

Step 1: Start mixing.

Grab a bowl, and add the eggs, along with the fish sauce.

Step 2: Marinate

Add the chicken pieces to the egg mixture. Pierce the chicken pieces with a fork to get the marinade into the chicken. Cover the bowl and marinate in the refrigerator for at least 2-3 hours.

Step 3: Continue mixing

In a separate bowl, add the flour, black pepper, cornstarch, garlic powder, salt, and onion powder. Mix well.

Step 4: Coat

Add the marinated chicken one piece at a time, cover the bowl, and then shake. The flour mixture will cover the chicken fully. Do this with each piece of chicken and set them aside.

Step 5: Fry

In a large wok or fryer, heat up the oil until it hits 180 degrees C. Then add the chicken pieces one at a time and fry for 15 minutes (or until fully cooked), to a crispy or golden brown.

Step 6: Melt

While the chicken is frying, melt butter on a low heat and add garlic once the butter has melted. Allow the garlic to cook until its fragrance fills the room and turns brown. Add sugar and mix well until it dissolves (but ensure it does not caramelize).

Step 7: Drain and coat

Remove the chicken from the fryer and drain any excess oil. Then toss it into the melted butter and garlic mixture. Mix well and then remove from butter mixture.

Step 8: Enjoy!

Place onto a tray, ready to serve. Serve it hot, with side dishes of your choice.

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Easy Chinese Cashew Chicken

Easy Chinese Cashew Chicken

Ingredients:

1 ½ tablespoons oil

2 tablespoons oyster sauce

2 teaspoons cornstarch

3-4 medium boneless skinless chicken breasts cut into 1-inch pieces

2 red bell peppers diced

1 white onion diced

½ cup cashews

2 green onions chopped

cooked white or brown rice for serving

Sauce:

4 tablespoons soy sauce

2 tablespoons water

2 teaspoons rice vinegar

2 teaspoons sugar

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

1 tablespoon minced fresh ginger

2 teaspoons minced garlic

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 

Instructions:

1. Whisk 1/2 tbsp oil, the oyster sauce and cornstarch into a thick paste and add the chicken pieces. Stir until coated and set aside.

2. Prepare the sauce by stirring together the soy sauce, water, rice vinegar, sugar, sesame oil, red pepper flakes, ginger and garlic.

3. Add the remaining 1 tbsp of oil to a large skillet or frying pan and preheat over a high heat. Add the chicken and sauté until the pieces are browned and just cooked through. Transfer chicken to a dish and cover to keep warm.

4. Add the bell pepper, onions and cashews, and cook until the onions are just starting to soften and color.

5. Pour in the sauce and once it is bubbling return the chicken to the pan.

6. Reduce the heat to medium high and cook until the sauce has thickened to coat the chicken and vegetables. Serve with white or brown rice, topped with the sliced green onions.

Notes: Using chicken Thighs: Two skinless boneless chicken thighs can be substituted for each chicken breast.

Honey option: Runny honey can also be substituted for the sugar.

Oyster sauce: Oyster sauce is sometimes sold as ‘Oyster Flavored Sauce’. 

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Muffins

 

Muffins

Ingredients:

1 ½ cups flour

1 cup sugar

½ teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup vegetable oil

⅓ cup brown sugar

2 large eggs - at room temperature

2 teaspoons vanilla extract

2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated.

Prep Time: 15 min

Cook Time: 20 min.

Total Time: 35 min

Servings: 14 

Instructions:

1. Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

2.  A medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

3. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

4. Stir dry ingredients into wet ingredients until completely incorporated.

5. Fill muffin liners 2/3 full.

6. Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

7. Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. 

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Notes: For cinnamon lovers: Double the cinnamon!

These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs. 

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Easy No Bake Chocolate Rum Balls

                   

                                Easy No Bake Chocolate Rum Balls

Ingredients:

Easy no bake chocolate rum balls:

4 cups of chocolate wafer crumbs

2 cups of confectioners’ sugar

2 cups of finely chopped toasted almonds or hazelnuts, plus more for rolling

4 tablespoons cocoa powder

6 tablespoons maple syrup

2/3 cup rum (any kind)

Kid-friendly rum balls: 

- 500 g plain sweet biscuits

- 790 g sweetened condensed milk

- 170 g (2 cups) desiccated coconut

- 50 g (half of a cup) cocoa powder

-130 g (2 and a half cups) desiccated coconut for rolling, extra.

Preparation: 30 min

Cooking: 30 min

Servings: 10

Directions:

1. Easy no bake chocolate rum balls: In a huge dish, mix with each other the crumbs, sugar, nuts, chocolate, syrup, as well as rum.

2. Type right into 1-inch rounds; after that roll in the sliced nuts. Cool up until firm.

3. Offer cold or at space temperature level.

4. Kid-friendly rum balls (STANDARD TECHNIQUE): Squash the biscuits till they look like great crumbs utilizing either a food mill, mixer, Thermomix or rolling pin (see notes) and afterwards place into a huge dish.

5. Mix with the cacao powder, desiccated coconut and also sweetened compressed milk up until well layered.

6. Using your own hands, roll loaded tsps of the blend right into rounds and after that roll via the added coconut to layer.

7. Put in a closed container in the refrigerator for approximately 2 weeks or freeze for approximately 2 months.

8. Kid-friendly rum balls (THERMOMIX TECHNIQUE): Put the biscuits right into the Thermomix dish and also crush on Rate 8, 10 secs. Scratch down the sides of the dish. Include the chocolate powder, desiccated coconut and also sweetened compressed milk and also mix on Opposite, Rate 4, 10 secs. Scuff down the sides and also repeat for an additional 5-10 secs or up until integrated.

9. Using your own hands, roll loaded tsps of the combination right into rounds and after that roll with the additional coconut to layer.

10. Shop in a closed container in the refrigerator for approximately 2 weeks or freeze for as much as 2 months.

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Cajun Shrimp and Rice Skillet

Cajun Shrimp and Rice Skillet

Ingredients:

1 ⅓ cups uncooked long grain white rice

2 ⅔ cup chicken broth

1 pound large or jumbo shrimp - peeled and de-veined

4 tablespoons butter - melted, divided.

1 teaspoon minced garlic

Cajun seasoning - see below.

Cajun Seasoning:

1 ½ teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cracked black pepper

½ teaspoon onion powder

½ teaspoon dried oregano - may sub an Italian herb blend or herbs de Provence

½ teaspoon cayenne pepper

¼ teaspoon crushed red pepper flakes

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 4 

Instructions:

1. Whisk together all of the ingredients for the Cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the Cajun seasoning, and the rice. 

2. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 

3. While rice is cooking, prepare the shrimp by stirring together remaining 2 tablespoons melted butter and remaining Cajun seasoning. Pour over shrimp and toss to coat. 

4. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve. 

Notes:

For browned shrimp, you can sauté the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve. 

 

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Buffalo Cauliflower Wings

 

Buffalo Cauliflower Wings

Ingredients:

1 head of cauliflower, cut into large florets.

1 c. all-purpose flour

1 c. milk

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

1 c. hot sauce (such as Franks)

4 tbsp. melted butter.

Ranch dressing, for serving.

Celery sticks, for serving (optional)

Directions:

Step 1:

Preheat oven to 450° and line two large baking sheets with parchment paper. Make batter: In a medium bowl, whisk flour, milk, and garlic powder until combined. Season with salt and pepper and whisk until the batter is smooth.

Step 2:

Dredge cauliflower in batter until evenly coated. Shake off excess batter and transfer to prepared baking sheets. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.

Step 3: 

Meanwhile make buffalo sauce. In a large bowl, whisk together hot sauce and melted butter. Toss baked cauliflower “wings” in sauce before serving. 

Step 4:

Serve with ranch dressing and celery sticks, if desired.

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Crunchy Spanish Sweet Stick

 

CRUNCHY SPANISH SWEET STICKS

Ingredients:

Dough:

2 puff pastry packets of 500 grams (preferably a buttery puff pastry)

2 tbsp. honey

1 beaten egg.

Syrup:

200 ml water

130g granulated sugar.

1 cinnamon stick

2 tbsp. honey

For Decoration:

confectioner’s sugar

Preparation: 45 minutes

Servings: 4

Directions:

1. Preheat oven to 200 C.

2. If you bought a frozen puff pastry, then unfrozen it in the room temperature. Put the sheet of parchment paper on the table and put the puff pastry on it. Do the same with another puff pastry package. Nicely pour honey on the half of puff pastry, just on one side.

3. Put second piece of pastry on the one with honey. And then press them a bit, that they would stick together and softly roll it with a roller.

4. Put one sheet of parchment paper on a baking tray, grease the sheet with some butter.

5. Cut the pastry in about 3 cm wide, oblong strips. Twist strips once, place it on the baking tray, press the ends of strips to the baking tray and coat with the egg batter.

6. Bake in 180 C oven for ~ 15-20 minutes until golden brown stripes, let them cool.

7. Syrup: Pour all syrup products in a pot, where you will soak sticks. Heat the syrup until boiling, stir it continuously, and boil it ~ 7-10 minutes, then turn off the heat.

8. Put every strip into syrup for about 30 seconds on both sides, place it on the grill (or parchment paper) to cool them.

9. When all sticks are cooled – sprinkle generously with confectioner’s sugar in the middle or along all stick. Enjoy!

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