Tag Archives: mabuhay

After 3 weeks in The Philippines…

5 Fév


Have a look at my nice food from Philippines…

I enjoyed a lot…

Ce diaporama nécessite JavaScript.


Pinoy best food.! and else…

10 Déc

Welcome to


MABUHAYCOOKING Presenting Philippines best food…
but not only.!

We are please also to guide you to others cooking styles such as…

China, Thailand, India, Singapour, France…


Enjoy cooking.!

( Pls be patient.! The blog is just newly opened,
so will take some times to be completed.! )

Chicken Teriyaki Kabobs

28 Août

Yield: 6 servings


* 1 1/2 lb Chicken breasts, skinned and -boned
* 1 bn Green onions, cut into 1″ -lengths
* 1/2 c Soy sauce
* 2 tb Sugar
* 1 ts Oil
* 1 ts Minced fresh ginger root
* 1 Clove garlic, minced

Cut chicken into 1 1/2″ square pieces.
Thread each of eight 6″ bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise).
Place skewers in shallow pan.
Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce.
Marinate 30 minutes.
Reserving marinade, remove skewers and place on rack of broiler pan.
Broil 3 minutes; turn over and brush with reserved marinade.
Broil 3 minutes longer, or until chicken is tender.

Spiced Whole Lamb

9 Août


* 3 lb leg or shoulder of lamb
* 1 tsp salt
* 1 tblsp sherry
* 2 cloves garlic, crushed
* 1 oz fresh ginger, shredded or 1 tsp ground ginger
* 1/3 cup oil
* 1 litre stock
* 1 tblsp cornstarch

Wipe the meat and rup salt into the skin.
Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes.
Drain off the liquid.
Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes.

Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over.
Add the stock, bring to the boil and simmer for 2 1/2 hours.

Mix the cornstarch to a smooth paste with a little cold water.
Lift the lamb on to a hot dish; keep hot.
Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened.
Pour over the lamb.

Duck With Almonds

9 Août


* 1 lb duck meat
* 2 tblsp oil
* 1 tsp salt
* 2 tblsp soy sauce
* 2 sticks celery
* 2 oz fresh mushrooms
* 4 oz frozen peas
* 1 cups stock
* 2 tsp cornstarch
* 3 oz split, toasted almonds

Cut the duck meat into paper thin slices.
Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender.
Add the soy sauce and mix well.

Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute.
Add the stock, bring to the boil and simmer for 5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

Chicken Diced with Walnuts

9 Août


* 4 dried mushrooms
* 4 oz shelled walnuts
* 1/3 cup oil
* 3 lb chicken
* 1 tsp cornstarch
* 1 tblsp sherry
* 2 tblsp soy sauce
* 1 tsp salt
* 1 tsp brown sugar

Soak the mushrooms in hot water for 10 minutes.
Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes.

Drain on absorbent kitchen paper to remove all traces of oil.

Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time.
Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar.
Add to the chicken and mix well.

Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes.
Add the walnuts.

Lo Mein

9 Août


* 1/2 lb egg noodles (I use the 12 oz package)
* 1/2 lb flank steak
* 1 tsp. cornstarch
* 1 tbsp light soy sauce
* 1 tsp. sherry
* 1 clove garlic, crushed
Sauce Mixture
* 1 tbsp cornstarch
* 1 c. chicken stock
* 1 tbsp soy sauce
* 2 tbsp oyster sauce
* 1 tsp sesame oil
* 1 stalk green onion,diced
* 2 tbsp. oil

Par boil fresh egg noodles for 3 minutes.
Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain.
Marinate for 15 minutes.
Prepare sauce mixture.
Have a pot of hot water ready.

Heat wok.
Add 2 tbsp oil and reheat.
Add garlic; brown.
Add beef and salt stir until 3/4 done.
Add sauce mixture and stir until thickened.
Add green onions and sesame oil.
Mix well and keep warm. Drop noodles into hot water.
Stir for a minute to heat.
Drain well.
Pour meat and sauce over noodles.

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