Saturday, August 28, 2010

Chicken nanban

My dinner.
This is Chicken nanban, its gingered fried chicken with sweet sauce topped with tartar sauce, next time I`ll be posting the recipe and the cooking instruction for this, stay tuned.

Wednesday, August 25, 2010

Pepperoncino pasta

  • 1 lb spaghetti,
  • 1/2 cup olive oil, 
  • 4 cloves of garlic, sliced thinly, 
  • 1-2 dried pepperoncini (or any red spicy pepper, siling labuyo for ex.), 
  • salt and pepper to taste.
  • chopped basil (fresh or dry) , parsley or any green leafy vegetables you have

  • Instructions:
  • Bring a pot of water to a boil, put a little salt and oil for taste and to avoid pasta from sticking to each other. Add pasta.  set your timer at least 1 minute under the required cooking time of pasta, your pasta needs to be a little undercook because  you have to cook it again with the sauce.
  • While the pasta is cooking, heat a large pan over medium heat and add olive oil. When warm, add garlic and pepperoncini. Do not let the garlic brown, it will get bitter. Add the pasta to the sauce with some salt and pepper and green garnish.
  • If you love cheese then add some parmesan cheese. enjoy!
  • note: I like putting a little mayo on it for extra taste.

Tuesday, August 24, 2010

Tartar Sauce with relish

  •   1 cup of mayonnaise
  •   2 tbsp of lemon juice or kalamansi juice
  •   1 tbsp of sweet pickle relish
  •   1 tbsp of minced onion
  •   salt and pepper to season
you can add chopped boiled eggs, kids will surely love it!

  1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
  2. Add the lemon or kalamansi juice.
  3. Season with the salt and pepper and stir well.
  4. Cover the bowl with plastic wrap and place in the refrigerator for a minimum of 1 hour before serving.
  5. Serve with deep-fried fish, fried seafood like ebi fry (see previous post) or fried chicken.
Add ME!!

Monday, August 23, 2010

Japanese Fried Shrimp (Ebi Fry)


12 large shrimps
1/2 cup Panko (japanese bread crumbs)
1/4 cup All purpose flour
1   egg
oil for frying


Peel shrimp and make a couple of incisions on the stomach so that it stays straight while frying.
Put flour on shrimps lightly then dip the shrimps in beaten egg, cover the shrimps with panko.
Deep fry in oil (350 F degree). Fry shrimps until golden brown. Best served with tartar sauce and freshly grated cabbage salad.