Kwek Kwek

Ingredients: 12 to 18 pieces boiled quail eggs 1 cup flour 3 tbsp cornstarch 1/2 cup water 1 tbsp anatto powder (pinulbos na atsuete) 1/2 tsp salt 1/2 tsp ground black pepper 2 cups cooking oil Cooking procedure: 1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside. 2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly. 3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other ingredients. Mix well. 4. Place all the quail eggs in the mixing bowl and coat with the batter. 5. Heat the pan and pour the cooking oil. 6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make sure that each is coated with batter. 7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate. 8. Serve with vinegar or fish ball sauce while still crispy. Share and Enjoy!

sauce ng kwek kwek Liwayway (gawgaw isang piraso yung nasa papel ang packaging) 4 cups of water 5 tbsp of Toyo (datu puti para dark talaga ang color) Pepper Sugar Salt kung kulang pa sa alat. Mix mo muna lahat yan sa saucepan. Pag na halo mo na ay saka mo painitan sa kalan at patuloy na haluin. Bago pa man kumulo iyan ay lalapot na yan. Patuloy na haluin hanggang sa makuha ang nais na lapot. Lagyan ng sili bago patayin ang kalan kung gusto mong maging maanghang. Kung gusto mo ng medyo may lasa pa ay maglagay ng magic sarap. Yan ang basic na recipe ng mga nakikita mo sa kalye. FISHBALL SAUCE 1 tablespoon vinegar 3 tablespoons soy sauce 6 tablespoons sugar 2 tablespoons cornstarch

1 cup water 1 teaspoon hotsauce (optional, add this if you want the sauce to be hot ) Directions: Mix ingredients in a saucepan. Cook over low heat while stirring continuously until thick. Transfer to a bowl and serve with deep fried fishball or squidballs.

Source: http://www.testedkitchen.com/fishball-sauce/#ixzz1Sw8KVbC8

Crispy Five Spice Spare Ribs

Ingredients: 2 lbs pork spare ribs, chopped 2 teaspoons Five Spice Powder 1 teaspoon garlic powder 1 teaspoon ground black pepper 2 tablespoons dry sherry or rice wine 4 tablespoons cornstarch 3 teaspoons salt 3 cups cooking oil Procedure: 1. Combine ribs, five spice powder, salt, garlic powder, sherry, ground black pepper, and cornstarch. Mix well and marinate for at least 3 hours. 2. Heat a deep fryer or cooking pot and pour-in cooking oil. 3. Divide the marinated ribs into two batches. 4. When the oil turns hot, deep fry the first batch of marinated ribs for about 8 to 12 minutes. 5. Remove the first batch of ribs from the fryer and transfer to a plate. Meanwhile, deep fry the second batch for a good 8 to 12 minutes. 6. Remove the second batch of ribs from the fryer and transfer to a plate. Deep fry the first batch of ribs for the second time for another 10 minutes or until the texture becomes crispy. 7. Remove the first batch of ribs from the fryer and transfer to a serving plate lined with paper towels (this will absorb excess oil). 8. Put-the second batch of ribs in the fryer and fry for 10 minutes or until crispy. 9. Remove the second batch from the fryer and transfer to the serving plate with the first batch of ribs. 10. Serve. Share and enjoy!

Yang Chow Fried Rice

Ingredients: 6 cups cooked white rice, refrigerated overnight 1 cup barbecued pork, chopped 1 1/2 tablespoons soy sauce 2 teaspoons salt 8 to 10 pieces shrimps, shelled and deveined 3/4 cup green peas 1/4 cup green onion, chopped 2 pieces raw eggs, beaten 1 teaspoon sugar 1 teaspoon ginger, minced 1 teaspoon garlic, minced 3 tablespoons cooking oil Cooking procedure: 1. Heat cooking oil and saut ginger and garlic. 2. Add shrimps and cook for a minute. Remove the shrimps and set aside. 3. Pour-in the beaten egg mixture and cook. 4. When the egg is cooked, divide into small pieces. Add the rice and mix well. 5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients. 6. Add barbecued pork. Cook for 3 minutes. 7. Add green peas and shrimp. Cook for another 3 minutes. 8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients. 9. Turn the heat off and then transfer to a serving plate. 10. Serve. Share and enjoy!

Chicken Empanada
Ingredients: Filling 1 1/2 lb boneless chicken breast, cut into cubes 1 piece medium-sized onion, minced 1 tbsp garlic, minced 1 cup potato, diced 1 cup carrot, diced 1 cup green peas 1/4 cup raisins 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp sugar 1/2 piece chicken cube 2 tbsp cooking oil Crust 3 cups flour 4 tbsp sugar 6 tbsp water, cold 1 piece raw egg 1 cup butter, cold

1/2 tsp baking powder 1/2 tsp salt Cooking Procedure 1. Cook the Filing 1.1 In a heated pan, pour the cooking oil and allow to heat-up 1.2 Saute the garlic and onions 1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes) 1.4 Add water and chicken cube then simmer for 10 minutes 1.5 Put-in carrots and potatoes and simmer for 5 minutes 1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes 1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside. 2. Make the dough 2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well. 2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process. 2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes 2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. 3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique) 3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash. 4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs. 5. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature. 6. Remove from the oven. 7. Serve hot. Share and Enjoy!