Banana and Bacon Skewer

Ingredients

• 6 x banana.
• 14 x strips bacon cut in halves.
• Brown Sugar.
• Honey.

Directions
1. Cut banana in 4 crosswise.
2. Prepare Honey and Brown Sugar glaze; heat Honey til warm then mix Brown Sugar.
3. Wrap each banana piece in half of Bacon strip.
4. Arrange on skewer; Broil for 5 minutes.
5. Roll in Brown Sugar and Honey glaze.

Source: http://www.recipehub.com/

Green Beans with Sesame Dressing

 Green Beans with Sesame Dressing
Ingredients:

• 300 gm green beans 
• 35 gm toasted sesame seeds 
• 2 Tbsp sugar 
• 100 ml Yamasa soy sauce (or any kind of Japanese you like) 
•  2 tsp mirin salt, to taste 

Method:

1. Rinse green beans and drain well. Trim both ends. Blanch in salted boiling water for 3 minutes. The beans should be cooked and still crunchy. Drain and immediately rinse in cold water. Pat dry. 
2.  To make the sesame dressing: Place the sesame seeds into a mortar (or use a food processor to process briefly, and make sure not to overprocess.) Grind the seeds until almost a paste, then add the sugar, mirin, and soy sauce. Mix well. Season with salt if needed. 
3. Put green beans in a large bowl. Mix the sesame dressing with the green beans. Arrange in a serving bowl or a serving plate. Sprinkle more toasted sesame seeds if desired.

Tips:

• I used Yamasa soy sauce, that is naturally brewed and not too salty. 
•  It's better to toast sesame seeds before grinding. I often dry fry them in a pan. When you smell the aroma, it’s done. Beware not to burn them. 

 Read more: http://en.christinesrecipes.com/2010/11/green-beans-with-sesame-dressing.html#ixzz3fziNa7iF

 by Christine Ho

Tofu and Pork Mince Patties

Tofu and pork are perfect partners. As for this dish, the tofu, adding a refreshing note, helps turn the pork mince patties even more tender with moist. On the plate, a bed of crispy and crunchy lettuce to balance the texture will make you feel like never having enough of those pan-fried patties. Each bite of it that dipped in the delicious sauce will make your taste buds dance. Both my hubby and I found those four tofu and pork meat patties are really not enough. I have to double the portion when I make this dish next time. 

Tofu and Pork Mince Patties Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins + chilling time 30 mins 
Cook time: 10 mins 
Yield: 4 serves

Ingredients:

• 150 gm pork mince
• 1 piece, about 74 gm firm tofu
• 1 egg
• iceberg lettuce, shredded
• carrots, shredded

Marinade:

• 1 tsp light soy sauce
• 2 tsp corn flour / corn starch
• salt, to taste
• white pepper, to taste

Sauce:

• 3 Tbsp water
• 1 tsp light soy sauce
• 2 tsp sugar
• 1 tsp fish sauce

Method:

1. Wipe dry the tofu with kitchen papers. In a large mixing bowl, stir to combine the pork mince, tofu, egg and marinade very well. Chill in fridge for about 30 minutes.
2. Remove the tofu and pork from fridge. Divide into 4 equal portions. Roll each portion into a ball shape and flatten into a disc with your palms.
3. Heat oil in a non-stick pan. Pan-fry the tofu and pork patties until both sides are lightly brown. Cover and continue to cook about 4 minutes. Remove the lid and pour in the sauce. Bring it to boil. Done. Serve the fried patties hot on a plate with a bed of shredded lettuce and carrots. Pour sauce on top, or serve on the side for dipping. 

Notes：

• By chilling the tofu and pork mince mixture, it helps the pork absorb more water and the marinade.
• Beware not to dry up the sauce. Once it boils, it’s done.
• The salt intensity of fish sauce is different from brand to brand. Please adjust the amount accordingly. I used Three Crabs brand fish sauce.

Read more: http://en.christinesrecipes.com/2014/08/tofu-pork-mince-patties.html#ixzz3fPQ2vOve


Christine Ho ·

Steamed Tofu with Minced Prawn

Tofu is one of my favourite ingredients in Chinese cooking. Although it’s cheap and common, it could be served in an elegant way to impress my family and friends, just by adding a bit of prawn/shrimp meat paste. Every time I have this dish, I love taking a close look at the springy prawn ball sitting on top of the silky smooth tofu before taking a big bite. It’s an incredible feeling that you can feel all the flavours bursting out in your mouth at the moment you bite them.

Steamed Tofu with Minced Prawn (Printable recipe) 

Ingredients:

• 200gm prawn/shrimp meat
• 1 to 2 packets silky tofu

Marinade:

• 1/8 tsp salt
• 1 tsp cornflour
• 2 tsp egg white
• white pepper, to taste

Seasonings:

• light soy sauce, to drizzle
• 2 tbsp hot cooking oil

Method:

1. Peel and devein the prawns. Rinse thoroughly and wipe dry with kitchen paper (as picture shown). In a food processor, put the prawn and marinade to process into a thick paste. If you want springy texture, transfer it into a mixing bowl, stirring with chop sticks towards one direction, either clockwise or anti-clockwise, until you feel it's really hard to stir further. Wet your hand with a bit of water, then pick up the prawn paste and throw against the bottom of mixing bowl many many times until the paste attains that springy texture.
2. Following the instructions of the package, remove the silky tofu from the packing. Cut the tofu into about 1.5 to 2cm thick pieces. Carefully place the tofu on a plate. Absorb excess water with kitchen paper. Lightly sprinkle cornflour on the surface of the tofu. Spoon prawn paste and arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6 to 8 minutes, or until the prawn paste is cooked through, changed into red in colour. Discard any excess water in the plate. Drizzle with seasonings. Serve hot.

Read more: http://en.christinesrecipes.com/2010/09/steamed-to-fu-with-minced-prawn.html#ixzz3fPOcv8Pl

By Christine Ho

Zucchini with Artichoke Salad

Ingredients

• boneless chicken breast halves two skinless
• black pepper salted & ground
• olive oil 6 tbs
• 4 zucchini, cut cercles
• 1 can garbanzo beans, (drained & rinsed)
• 1 can black olives (drained & sliced)
• 1 can artichoke hearts (drained & chopped)
• Grated Parmesan cheese 1/2 cup

Directions

1. Season both sides of chicken breasts with salt & black pepper.
2. Heat 2 tbs olive oil in a skillet over medium heat
3. cook chicken breasts in the hot oil until they are no longer pink in the center & juices run clear, 5 to 10 min per side ( 165 °F) (74 °C)
4. Cut chicken into 1/2-inch cubes and put to a big bowl.
5. Heat remaining 4 tbs olive oil in the same skillet over medium heat.
6. cook and stir zucchini in the hot oil until slightly
7. tender about 5 min. Season with salt and black pepper.
8. Put zucchini to a paper plate to drain.
9. Mix zucchini with garbanzo beans and olives and artichoke hearts, and Parmesan cheese with chicken
10. before serving your dish, put it in the refrigerator about 1 hour

source: myfreerecipe.com

Chinese Style Sauteed Ampalaya

Ingredients:

1/2 kilo ampalaya or bitter melon
100 grams pork, cut into cubes
100 grams pork liver, cut into strips
3 Tbsp. tausi or salted blackbeans
1 large onion, sliced
3 cloves garlic, crushed
1 tsp. MSG or granulated seasonings
1 cup water
1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. cooking oil

How to cook Chinese Style Sauteed Ampalaya:

• Slice and halve the bitter melon and remove the seeds. Then slice into thick diagonal pieces.
• Soak in water with a little salt for 10 to 15 minutes. Wash 2 times and drain to lessen the bitter taste. Do not squeeze. Set aside.
• Heat oil in a pan and saute garlic until brown. Add onion and stir cook for 2 minutes. Then add pork and tausi.
• Saute for a while and add 1/2 cup water. Cover and let boil till pork is tender and water has almost evaporated. Then add liver strips.
• Stir cook for 2 minutes then add the ampalaya, pour in another 1/2 cup water. Cover and stir only once.
• When ampalaya is half done, add dissolved cornstarch. Stir gently until the sauce thickens. Be careful not to overcook the ampalaya. Serve hot.

source :  panlasangpinoymeatrecipes.com

Sinigang na Baboy

Ingredients

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc)
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle cut  String beans 
• 1 bundle cut Kangkong 
• Salt and Patis to taste
• 6 cups water or hugas bigas

Instructions

1. Boil Tamarind to soften  sampaloc. Pound and strain all juices and set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.