Chinese spare ribs

Spare ribs or Spareribs is not actually means extra ribs. It derives from the German word Rippenspeer which actually translates "spare ribs" since this kind of cut was traditionally roasted on a spear. In English terms, they call it ribspare and eventually what we called today as sparerib. Spareribs are pork and are cut from the bottom of the ribs and breastbone of a pig just right above the belly. Spareribs are considered to have more meat and succulent compare to baby back ribs and the slabs weighs between 2 and 5 pounds. In China, pork spare ribs are cut into 3-4 inch then maybe fried, steamed or braise and on this article, we're going to try the chinese style spare ribs.


The ingredients we need:

150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger,
grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped
into 5cm/2in pieces
31⁄2 tablespoons clear honey

The Directions for slow cooking:

In a large bowl, mix together the soy sauce, ginger, five-spice powder,
chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the
pork and toss to coat.

Cover the top with cling film, and marinate in the refrigerator for
24 hours, shaking occasionally.

Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to
the boil, reduce the heat and cover with a lid. Simmer gently for
30–45 minutes until the meat is tender.

Remove the lid and stir in the honey. Increase the heat and reduce the
sauce, tossing and stirring until the water content has evaporated and
the ribs are covered with a rich glaze. Serve warm.

Fish fillets in wine sauce

Another source of Omega 3 is fish. In addition, eating fish is good for pregnancy since it aids healthy brain function and infant development of vision and nerves during pregnancy. It also decrease the risk of depression, ADHD, Alzheimer's Disease, Dementia and Diabetes. It may also prevent inflammation and reduce the risk of arthritis. Anyway, Fish fillet comes from a French word filet or filɛ meaning a thread or strip the flesh of a fish. On this article, we will be trying to cook Fish fillets in wine sauce but we will be needing some ingredients. 

The ingredients that we will be needing:

vegetable oil for deep-frying
900g/2lb sole fillets, cut into
5 x 2.5cm/2 x 1cm pieces
2 egg whites, lightly beaten
3 tablespoons cornflour
For the sauce
3 tablespoons vegetable oil
2 teaspoons caster sugar
125ml/4fl oz dry white wine
50ml/2fl oz rice wine
1 teaspoon salt
2 tablespoons cornflour
175ml/6fl oz fish stock

The method:

In a small deep heavy skillet or frying pan, heat the oil for deep-frying
over a medium heat. When the oil is hot, dip each piece of fish in the
egg whites, then dredge through the cornflour to coat thoroughly.

Deep-fry each piece of sole quickly to crisp the outside, about 1 minute
each. Remove from the oil with a slotted spoon and drain on kitchen
paper. Continue until all the sole is fried.

For the sauce, heat the oil in a wok over a medium heat. Add the sugar,
white wine, rice wine and salt, stirring all the time.

Blend the cornflour and stock together, add to the wok and stir until the
sauce thickens. Carefully put the sole pieces in the wok, and turn them a
few times to coat. Serve hot.

Crab Stuffed Mushrooms

We've cooked a lot of meat already and I think it's now time to try seafood recipes.  Why eat Seafood? Because seafood has lots of benefits for example, Crab - it is low in calories and also a good source of omega 3 which can improve memory and decrease the chances of heart attack and certain cancers. It is also a good source of vitamins A, C and B vitamins and minerals like Zinc and Copper. Yes, it does contains fat but  it is generally unsaturated fat which is considered heart healthy. There are lots of ways to cook a crab but in this article, we will try a very delicious and healthy dish together with mushrooms. 

What do we need:

1 1/2 cups Dungeness Crab body meat (gently squeeze out moisture)
2 tablespoons chopped green onion
6 tablespoons chopped celery
1/4 teaspoon coarse black pepper
Crab dressing (see instructions below)
30 medium size white mushrooms, cleaned with damp cloth

Hollandaise sauce, warm

Ingredients for Dressing:

In a mixing bowl combine the following with a whip:

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1/4 teaspoon salt (do not add if crab meat is already salty)

3 drops of Tabasco

Directions:

In a mixing bowl, combine crab, onions, celery and black pepper

Add only enough dressing to moisten well

Cover and refrigerate, unless serving immediately

To Finish and Serve:

Remove stems from mushrooms and fill with crab mixture

Place mushrooms in a baking pan

Bake in 400 degree oven until hot and mushrooms are soft (8-10 minutes)

Remove to serving platter and drizzle with warm Hollandaise sauce

Enjoy!

Indonesian-style satay chicken

What is Satay? Basically Satay is a dish of seasoned, skewered and grilled meat, served with a sauce. It is probably chicken, beef, pork, fish etc. and uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or a charcoal fire and then served with various spicy seasonings. Satay is originated in Java, Malaysia and is also their National dish. It is also popular in most South East Asian countries like Malaysia, Brunei, Philippines and Thailand. 

Before we grill we would be needing the following Ingredients: 

50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root
ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh
fillets, cubed
100g/4oz creamed coconut,
roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk

1⁄4 teaspoon salt

The Procedure:

Shell the peanuts and remove the skins by rubbing them between the
palms of your hands. Put them in a small bowl, add just enough water to
cover and soak for 1 minute. Drain the nuts and cut into slivers.

Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry
the peanuts for 1 minute until crisp and golden. Remove with a slotted
spoon and drain on kitchen paper.

Add the remaining oil to the hot wok. When the oil is hot, add the
onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but
not browned. Remove with a slotted spoon and drain on kitchen paper.

Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp
and golden on all sides. Thread onto bamboo skewers and keep warm.

Add the creamed coconut to the hot wok in small pieces, and stir-fry until
melted. Add the chilli sauce, peanut butter and ginger mixture, and
simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a
further 3 minutes.

Serve the skewered chicken hot with a dish of the hot sauce sprinkled

with the roasted peanuts and vegetables.

Braised Beef

This is another delicious Chinese Recipe and can be found on your favorite fast food restaurant. What is Braising by the way? Braising by the way is a combination of cooking methods using both dry heat and moist, typically the food is to seared at a high temperature first and then finished in a covered pot with a certain amount of liquid which results a particular flavor. 

How do we cook it? Well, it only requires a small effort to cook this certain kind of dish and it is necessary that most of the ingredients especially vegetables are to be cooked in their own juices without extra liquid required. 

For the Ingredients we will be needing:

2 lbs beef chuck or brisket, cubed
4 tablespoons extra virgin olive oil
1 medium Spanish onion, diced
1 stalk celery, chopped
1 medium carrot, peeled and chopped
3 cups beef stock
1 cup red wine
1/2 teaspoon dried thyme
Salt and ground black pepper to taste


The procedure: 

Heat a cooking pot and pour-in olive oil.
Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.

Pour-in red wine and bring to a boil.

Pour-in the beef stock and simmer until the beef becomes tender.

This can be done using the following methods:

Slow cook for 4 to 5 hours using a Crockpot; Cooking in low heat using stovetop or burner; note that 2 to 2 1/2 hours is the average time to tenderize the meat and try to add water as needed; If you don’t have the time, you may pressure cook the meat for 40 minutes.

Add the carrots and celery then cook until the vegetables are tender.
Transfer to a serving plate and serve with cooked rice.

Spicy Indian Curry

One dish I really like is something spicy. Why? That's because it keeps giving me great appetite if the food that I am eating is a bit hot or spicy. One of those dish that I like is Curry. Curry has a lot of version and can be found anywhere in the world. The word curry is adopted from the Tamil word kari which means "sauce" and is to be cooked with vegetables and meat without using gravy. According to the history, kari was first encountered in mid-17th century by the members of the British East India Company trading with Indian merchants along the Coast of Coromandel of Southeast India. Lot's of version have been seen over the years like Thai Curry, China Curry, Japanese Curry, Curry from the Philippines etcetera. But since it's originated from India, let's cook it the spicy indian way. 

First we will be needing some ingredients like:


1kg skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup (125ml) cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
470g crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 cup (125ml) water
1 teaspoon garam masala
1 tablespoon chopped fresh coriander
1 tablespoon fresh lemon juice

Procedure:

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the fry-pan to medium-high; add the onion, garlic and ginger to the oil remaining in the fry-pan and cook and stir until the onion turns translucent, about 8 minutes.

Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frying pan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.

Cover the frying pan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice. Serve with rice or Naan. 

Bulgogi

Bulgogi is a very popular dish from Korea and is also listed as 23rd on the list of the World's 50 most delicious food compiled by CNN Go in 2011. Bulgogi is derived from the Pyongyan dialect meaning "fire meat". The equivalent word for the South Korean is neobiani. Originated in Goguryeo (originally called Maekjeok) with the beef being grilled in a skewer. During the Joseon Dynasty, it was called neobiani which practically means "thinly spread" meat and was traditionally prepared for the wealthy and noble people during that era. But today, you will be feeling noble with this dish served right on your table by following these simple instructions. 

The Ingredients we will be needing are:

400g scotch fillet or porterhouse steak

2 sticks green spring onion, chopped

2cm piece of ginger, chopped finely

1-2 cloves garlic (1 if big, 2 if small), chopped finely

1 teaspoon ground sesame seeds*

5 tablespoons soy sauce

1 tablespoon sugar or honey

1 tablespoon sesame oil

2 teaspoons vegetable oil for frying


1 teaspoon white sesame seeds to garnish (optional)

Slice the scotch fillet very thinly, it is easier to slice thinly if it is semi frozen. You can also buy thinly sliced beef at Asian supermarkets in packets (which is what we used). Combine the rest of the ingredients (except for sesame oil and sesame seeds in a bowl) and mix together. Marinade beef in the mixture overnight.

Heat a barbecue, grill or a frying pan onto high heat. Add the sesame oil to the beef mixture and mix to distribute. Add the vegetable oil and fry the beef until browned and cooked through. It will cook quite quickly as the pieces are very thin. 

But that doesn't stop there. In my opinion it is best served together with a special side dish and this side dish is Kimchi. Kimchi also spelled as Kimchee or Gimchi is a fermented side dish from Korea made of vegetables with a variety of seasonings and spices. It can be sour or spicy sometimes. In traditional preparing for kimchi, it is fermented on a jar and kept underground for months. 

Ingredients for the kimchi are:

2 medium size napa cabbages (about 8 pounds)
1-1/4 cups coarse sea salt (less if using finer salt)
6 cups water
1 Korean radish, mu (about 1-1/2 pounds)

1 tablespoon coarse sea salt
5 - 7 scallions, roughly chopped

For the seasoning we need:

1 cup gochugaru (Korean red chili pepper flakes)   
1/3 cup saeujeot (salted shrimp), finely minced
4 tablespoons myulchiaekjeot (fish sauce)
1/4 cup minced garlic
2 teaspoons finely grated ginger

1 tablespoon sugar

You will also need: 

large bowls (preferably at least 7 - 8 quarts) 

large colanders

kitchen gloves

airtight container(s) or jar(s) - about 1-1/2 gallons

The Method:

Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

Rinse the salted cabbage three times and drain to remove excess water.

In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. 

Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Bulgogi is best served with cooked Rice while the Kimchi is best served cold. Bob-Muk-Ja (밥 먹자).

Sans Rival

Sans rival comes from the french phrase literally meaning "without rival". This cake desert, originated from the Philippines is made with layers of buttercream, meringue and chopped cashew nuts. It can be also decorated or garnished with pistachios. I remember when I was a kid, My aunt (not really my aunt but someone from the school who works in the kitchen and was so close to her so I call her aunt), used to feed me this cake for free because she was selling it that time on our school canteen. It was so delicious that I almost forget my name LOL! Anyway, Let's go make this delicious desert. After eating lots of meat I do think we need to settle down and have a sweet treat for our tooth.

The Ingredients are:

For the Meringue we will be needing- 

3 egg whites
200 g of icing sugar
125 g of almond meal

For the filling we need- 

6 egg yolks
200 g of sugar
1 cup of water
200 g of butter
1 teasespoon of instant coffee
1 tablespoon of water

100 g of almonds chopped (you can replace this with cashew nuts or peanuts) they should be unsalted

The Procedure:

Start by organising the meringue:whisk the egg whites with an electric mixer until they become rigid. Continue drubbing and add little by little the frosting sugar. You will observe that it will become brighter and bright. Add delicately the almond serving of food. Be certain that they are blended evenly. In a flat ovenovenbaking bowl put your parchment paper. disperse over your meringue blend. Be certain to disperse them equally not too thick not to slim. About 1.5 centimetres width. ovenbake this in a preheated oven for about ten minutes at 150° celsius. Do this method about five times or until your meringue blend is finished. You will have approximately five or six layers of cooked meringué. Do not peel off your meringue right away. Wait that they chilled down before doing. You can eighter squirt water on the surface of the baking bowl and put back on the peak the parchment paper after ovenovenbaking to help in cooling it down.

Preparing the mocca creme: disintegrate the coffee in one tablespoon of water. In a saucepan dissolve the 200 g of sugar with one cup of water over medium fire. As soon as the mixture condenses and become like a syrup turn off the blaze. Be careful you are not making a caramel so be sure that the hue of your syrup remains colorless. Cream the egg yolks with the help of an electric powered beater and pour little by little the sugar syrup. Continue drubbing then add the dairy spread and the coffee. This will be your mocca creme.

Assembling: disperse over each layer of meringue with the mocca elite and sprinkle over with chopped almonds or any nuts. Put the second level of meringue on the peak and disperse the mocca creme. Sprinkle again the peak with your nuts. Repeat this method until you arrive up with layers of meringue. dispense over the rest of the creme and try to disperse over equally on all edges. Better to do this in a cold aread for the dairy spread will melt down with high temperature. Try to use a clean and glossy spatula to help you in doing this. Sprinkle equally on the peak and on the sides the rest of the cut up nuts remaining. Refrigerate. Best served cold. You can use a warm knife to cut it.

Breakfast Burrito

Burrito also known as taco de harina is a popular Mexican-American food. Did you know that the word "burrito" comes from a Spanish word meaning donkey? The name Burrito was applied to the food possibly because the appearance looks like a bedroll and packs that donkeys supposed to carry behind their back. This food is consist of wheat flour wrapped or folded into a cylindrical shape to enclose it's filling. The tortilla usually is lightly grilled or steamed to soften to make it more flexible. Anyway, I'm a bit hungry of eating this dish so why don't we start. 

What do we need:

INGREDIENTS

12 ounces Ground Beef and should be at least 90-96% lean
1 medium red bell pepper, chopped
1 small onion, finely chopped
2 teaspoons ground ancho chili powder
1/2 teaspoon ground cumin
4 eggs, beaten
2 tablespoons water
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt (optional)
1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
4 medium spinach or plain flour tortillas (a size of 10-inch diameter), warmed
Salsa

You can optionally add Lime-Cilantro Cream if you want.

Lime-Cilantro Cream

1/2 cup reduced-fat dairy sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro

The Procedure: 

Combine all the Lime-Cilantro Cream ingredients in small bowl, if desired and set it aside.
Heat large non-stick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from the skillet and keep it warm. 
Mix eggs, water and 1 tablespoon cilantro in a medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF / 71ºC. Color is not a reliable indicator of Ground Beef doneness.

Serve and Enjoy! Vamos a comer!

Ratatouille

I know what you're thinking, this isn't a movie about a rat wanting to be a chef (kidding). Ratatouille is originated from France and is a popular spring dish from Provença. Ratatouille is actually served as a side dish or probably as a meal on its own accompanied by pasta, rice or bread. This dish have similar ingredients to the dishes like Pisto from Spain, Caponata from Italy and Pinakbet from the Philippines. It is necessary to cook the vegetables separately so it will taste truly of itself. 

For this menu, we will be needing the following ingredients: 

Ingredients 

4 Courgettes (or zucchini)
2 Aubergines (or egg plant)
4 ripened Tomatoes 
3 small Green peppers
1 Medium Red pepper
1 Medium to large Onion or 4 to 5 small fresh onions
2 cloves Garlic
Flat Parsley, chopped
Basil, chopped
Salt 
Pepper from the mill
Olive oil for cooking

The Procedure

The order of cooking is important, so keep the vegetables separate when preparing them. Slice the onion and chop the garlic finely. 

Cut the peppers in two and remove the storks, seeds and white fleshy parts, then cut into 1/2 inch squares. Without peeling them, cube the Aubergines and courgettes to an equivalent size. Remove the stem and seeds from the tomatoes and cut the flesh into small pieces. 

Chop the parsley and basil, keeping a few small leaves as garnish. 

In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. 

When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm. Sauté the aubergines until they are cooked through and nice and golden. 

Set aside with the peppers. Sauté the courgettes, adding the tomatoes and parsley as they start to golden, and cook for a further 2 to 3 minutes. 

Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil. If required, deglaze the pan with a little water and then reduce. 

Transfer to a serving dish and garnish parsley and basil leaves.

Best served with Provence wine. Bon Appétit!

Traditional Ravioli

We eat everyday. Why? because our body needs energy to do what we usually do and we need to eat regularly so that the energy we consume will be replenished. The main factor for the energy we need is carbohydrates and today, I will show you one of the dishes with lots of carbohydrates and omega 3 which is a good source for lowering down bad cholesterol, and what is it? If you're thinking what I am thinking, then yes it is from tomato. So I am going to share to you how to make a traditional ravioli filled pasta which is originated from Italy. These are composed of fillings sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. As a friendly reminder, Please do not eat canned Ravioli as it may cause you severe diarrhea.

The Ingredients


For the filling we will be needing:

2 Tbs. unsalted butter 
1 small yellow onion, chopped 
1/2 cup finely chopped carrot  
1/2 cup finely chopped celery 
3/4 lb. ground beef sirloin 
3/4 tsp. sea salt 
1/4 tsp. freshly ground pepper
1/2 cup dry red wine 
2 eggs, beaten 
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup fine dried bread crumbs

For the Pasta

1 lb. fresh egg pasta dough

2 Tbs. salt

For the sauce:

• 1/4 cup olive oil 
• 4 garlic cloves, minced
• 1 1/2 lb. plum tomatoes, peeled, seeded and chopped Sea salt and freshly ground pepper, to taste
• Handful of fresh basil leaves 

Directions:

To make the filling, in a fry pan over medium heat, melt the butter. Add the onion, carrot and celery and sauté until golden, 10 to 15 minutes. Add the beef, salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly. 

Scrape the beef mixture into a food processor and pulse until chopped. Add the eggs, the 1/2 cup cheese and the bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover and chill for at least 1 hour or up to overnight. 

Lightly flour a rimmed baking sheet.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch thick. Cut each pasta sheet into strips 4 inches wide. Layer the strips on the prepared baking sheet, spacing them so they don’t touch and separating each layer with a lightly floured kitchen towel. Fill and cut the ravioli as directed in Making Ravioli. 

You can cook the ravioli immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick. 

To make the sauce, in a fry pan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently, until golden, about 1 minute. Add the tomatoes, raise the heat to medium and bring to a simmer, stirring occasionally. Reduce the heat to low, season with salt and pepper, add the basil leaves and simmer until the tomatoes thicken into a light sauce, about 7 minutes. Keep warm. 

Meanwhile, bring a large pot three-fourths full of water to a rolling boil. Add the 2 Tbs. salt, then add the ravioli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the ravioli rise to the surface and are al dente (means, if it's tender and crisp), 3 to 4 minutes. 

Using a large slotted spoon, divide the ravioli among warmed plates. Spoon the sauce over them, dividing it evenly, and serve immediately. Pass grated cheese at the table. Serves up to 6 persons so do not forget to share it with your family. Enjoy and 

mangiare bene! :)

Orange Chicken

As you all know, Orange Chicken is a Chinese-American Recipe which is from Hunan origin. Some versions of this recipe are from Western Hemisphere and is also called Tangerine Chicken or Orange Peel Chicken. It is also found as variation to General Tso's Chicken. 

The recipe consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. So, Are you hungry? Then let's cook.

This serving is good for 4 persons. Again if we want our food to taste exactly as the menu, we will be needing the following ingredients which are:

For the Sauce we will be needing:


 1 1/2 cups water
 2 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 tablespoon grated orange zest
 1 cup packed brown sugar
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes
 3 tablespoons cornstarch
 2 tablespoons water

The Procedure:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


Serve and Share! 

Japanese Mapo Tofu

Mapo Tofu also called as Mapo Doufu is a popular Chinese dish from the province of Sichuan (Szechuan). The original combination of this cuisine based from the Chinese recipe is tofu (bean curd)  set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. But today, I will show you a Japanese style for this recipe. 

What do we need: 

  First off we need some Ingredients, then I'll provide explanations on how to cook it. 

Ingredients

1 package of tofu - Make sure that the tofu you are using should be a firm one.
1/2 Ground Pork or Beef (200g)
1 tsp of Ginger (minced)
1/4 chopped Green Onion / Onion Springs
1 clove of Garlic

Spices

1 tbsp of Katakuriko or Potato Starch

1/2 tsp Sesame Oil

1 tsp doubanjiang - In case you didn't know what doubanjiang is, it is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices, apparently similar to the korean paste.

1 tsp of Chicken soup powder or 1 broth of Chicken Cube

1 tbsp of Sugar

2 tbsp of Sake or Rice Wine

1 tbsp of Soy Sauce

2 tbsp of Miso Paste

Preparation

Cover tofu with paper towel and microwave for 3 mins to remove some of the water

Cut the tofu in 1″ cubes

Mix spices (miso, soy sauce, sake, sugar, chicken soup powder) with 2/3 cup water

Mix katakuriko with 2 tbsp water. Mix well.

Heat the oil in a frying pan, and cook doubanjiang, then add garlic and ginger

Add pork or beef and fry over high heat until cooked through
Add mixed spices and when the mixture boils, add tofu and green onions, and cook for 2 mins over medium heat

Add katakuriko/water mixture and stir

Add sesame oil, mix, and serve alone in a bowl and Enjoy! 

The recipe is good for two so if you want to add the volume of ingredients that'll be fine. 

There is an awesome way to enjoy the food you've been craving to eat.

Starting today I will be posting awesome foods all over the world and will be giving you it's recipe so you can enjoy it from the comfort of your home, Fine Dining Style. In addition, reading this will give you a great benefit to cook authentically and wisely without having you waste a lot of money in a fine dining gourmet restaurant. 

One way of enjoying the food that we eat are nutrition facts which is important, second is it's history how it is made and where did it came from. all of these will be featured on this website including seasonal food and I will promise to do my best to update this website regularly. 

Since you are already reading this page, Please take time and like my facebook page for more updates. https://www.facebook.com/pages/Yummylicious/633516453376637

I appreciate you reading this and good luck! Let's Eat!!!

Please do not forget to subscribe on my feed for updates.