Chicken Drumstick Teriyaki


So I needed a can of 7-up or Sprite for a chicken recipe I wanted to try but I only had Sunkist and Coke in the fridge and was too busy to go to the shops to get what I needed. I ended up cooking Chicken Teriyaki, which I wasn’t really a fan of because I am not really into sweet flavours BUT with the addition of ginger, it changed its appeal to me ūüôā I¬†liked it.

What you need:

6 pieces chicken drumsticks (mine were large)

1/2 cup soy sauce

1/2 cup brown sugar (packed on the measuring cup with the back of a spoon)

1/2 cup water

about 6 tablespoons oil for frying

1/2 – 1 teaspoon grated fresh ginger (depending on how gingery you want it; I just used 1/2 teaspoon)

For thickener (optional):  1 tablespoon cornstarch dissolved in 2 tablespoons water

What you need to do:

  1.  In a bowl, mix together the soy sauce, brown sugar, ginger and water.  Set aside.
  2. Pierce your chicken pieces with a fork and brown them in a sauce pan with hot oil.
  3. Pour the sauce onto the browned chicken and bring to a boil.
  4. Turn down the heat to low to medium low and let simmer uncovered until chicken is done, depending on how large your chicken pieces are (mine took about 45 minutes).  Turn your pieces over several times during cooking, to allow them to absorb the flavour of the sauce, and checking that the sauce is not burning.
  5. If your sauce is not thick enough, take out the chicken pieces, add the cornflour mixture and stir until thick.  Turn off heat.
  6. Drizzle sauce on chicken and serve with rice.



Cheese Broiled Oysters


Sorry, no photos. ¬†They were all gone before I had the chance to snap up some pics. ¬†Next time. ¬†Maybe. Didn’t want to wait as I’m typing my recipes while I’m ironing clothes (multi tasker naks — only Pinoys¬†will understand the last word lol).

What you need:

3 tablespoons softened butter

3 tablespoons plain flour

3 tablespoons freshly grated parmesan

1 dozen oysters

What you need to do:

  1.  Lay oysters on a baking tray.
  2. Preheat oven to 180 deg centigrade.
  3. Mix first 3 ingredients with a spoon in a small bowl until combined.
  4. Spread mixture on top of each oyster.
  5. Bake for 10 minutes or until brownish on top.
  6. Serve.






Spam Tempura


Yep, very easy. Convenient.  Not for the health conscious though.

What you need:

a can of Spam (I use the Less Sodium variant; the original is too salty for me)

1 egg, whisked with a bit of milk (milk part is optional)

Panko breadcrumbs (panko is crispier than regular breadcrumbs)

oil for shallow frying

What you need to do:

  1. Slice your Spam into about 1 cm thick (of however thick or thin you want them).
  2. Dip each slice of Spam onto the egg mixture, then onto the panko.
  3. Shallow fry both sides until crispy.
  4. Serve with rice and egg, or as sandwich filling.


Crispy Skin Fried Chicken


I found this recipe for a fried chicken that says would remind Filipinos who live outside the Philippines, of the famous Jollibee’s Chickenjoy. ¬†Now, I actually can’t remember how chickenjoy tastes like as I have been away for a very long time but I do remember how I loved it. ¬†It is one of my alltime favorites, with or without rice, with or without the gravy. This recipe turned out very very good, but I can’t say for sure that it tastes like Chickenjoy. My family loves¬†this, and it’s one of our favorites. ¬†I am yet to find a recipe for the gravy so we currently eat this with Banana Catsup yum yum ūüôā

My favorite chicken part to use for this recipe is the chicken thigh.  You can use whatever part you want but for me, the thigh is the juiciest, and has this wide chicken skin that turns really crispy after you fry it.  Here is the recipe after a few tweakings of my own.

What you need:

3 – 6 pieces of chicken thighs (depending on the size; the ones I bought were gigantic so I just used three)

juice of half a lime

dash of salt (pepper too if you want but that’s optional)

For the breading:

1/2 cup flour

1/2 cup cornflour

1/2 – 3/4 tablespoon Chinese Five Spice Powder

1 teaspoon garlic powder

1 teaspoon salt

What you need to do:

  1.  Marinate your chicken pieces in the lime juice and a dash of salt and set aside.
  2.  In a bowl, mix together all the breading ingredients.
  3. One piece at a time, dip your chicken onto the breading mixture and use your hands to rub the breading on the chicken; make sure every crease of the whole piece¬†is covered. ¬†If you are using a chicken part that has skin on, lift up the skin and poke your finger in to make a space and rub breading mixture under the skin –this will make the skin even crispier. ¬†Continue until all pieces are covered and set aside.
  4. Heat cooking oil in a deep fryer in medium heat.  Do not be tempted to turn up to high as this will make your oil too hot and burn your chicken. If you have a thermometer, the ideal temperature of the oil is about 170 deg C Рto make it crispy.
  5. Fry your chicken in batches without overcrowding the fryer.  Overcrowding brings down the temperature of the oil and would affect the end result of your fried chicken.  Depending on the size of your pan or fryer and the size of your chicken, you can probably fry 3-4 pieces at a time.  Fry for 15-20 minutes or until golden brown.
  6. Put fried chicken pieces on a metal strainer to take out excess oil and serve.



Ken’s Garlic Lemon Butter Sauce


What can make fried fish exciting? ¬†Hmmm fresh tomatoes? ¬†A bed of salad? ¬†Grilled eggplant? ¬†Yes to all. ¬†But let’s not forget, how about some garlic lemon butter sauce drizzled on top? ¬†Hmmm!

What you need:

125 grams butter (I prefer salted butter but you can use unsalted butter if you want)

3 cloves of garlic, minced

1/2 teaspoon chopped chives

juice of one lemon

2 tablespoons sour cream

What you need to do:

In low heat and in a small saucepan, place your butter.  Add the garlic.  When the butter has melted and is bubbling with the garlic, add the chives.  After a couple of minutes, add the lemon juice and let cook for about a minute.  Turn off heat to cool a bit, about 3 minutes.  Add the sour cream and stir gently until creamy.  Pour over fried fish.


Battered Fish


Codfish was on special in the shops and we bought a pack.  What to do with it?  How about some battered fish with chips?

What you need:

Codfish fillets or any fish you want battered, cut into the size you desire

1 cup self raising flour

2/3 cup water

salt and pepper

What you need to do:

Mix the flour and salt together in a bowl.  Form a well in the centre and slowly pour in the water while whisking until you make a smooth batter.  Set aside for about half an hour.

Heal oil for deep frying until around 190 deg C in temperature.  Season the fish with pepper (and salt if you wish but remember that your batter also has salt).  Stir the batter (add bit more water if the batter is too thick), dip the fish in it and let the excess drip off.  Deep fry until crisp and brown, about 7 minutes depending on the thickness of your fish. Drain off the oil and serve with hot chips and your favourite dipping sauce.



My Honey Sesame Chicken Wings


Honey Sesame Chicken Wings

Yes, another way to cook chicken wings!

What you need:

about 1 kilo of drumettes and wingettes from chicken wings separated from the joint (I save the tips for deep frying ūüôā )

4 tablespoons soy sauce

2 tablespoons sweet soy sauce (kecap manis)

2 tablespoons honey

1/2 tablespoon sesame oil

2 cloves of minced fresh garlic

extra honey for drizzling

sesame seeds for garnish (this is optional)

What you need to do:

Wash and drip dry your drumettes and wingettes.

While the wings are drying, mix together the soy sauce, kecap manic, 2 tablespoons honey, sesame oil and garlic in a bowl.  Add the chicken wings into this and mix together with your hands.  Cover and let the chicken soak up the flavour of the marinade for at least 2 hours, or overnight if you are not in a hurry.

Preheat your oven to 200 deg C.

Line a baking tray with foil and arrange the wings in one layer.  Save the marinade for later! Drizzle about 1-2 tablespoons of honey on top of the chicken wings and bake for 10-12 minutes.  Turn over all the wings and bake for another 10-12 minutes or until cooked through.

Boil the marinade that was left behind in a small sauce pan, for about 5 minutes.  Pour this onto the cooked chicken wings and sprinkle some sesame seeds on the wings.  Serve.


Gingerbread Cookies


Start of a long school holiday. ¬†As usual, I have to think of things to do with my daughter so she wouldn’t be that bored.

As I was paying for my groceries in Foodworks, I stumbled upon a free Scratch & Sniff Recipe card, and the recipe was for Gingerbread Cookies. ¬†Yay, something for her¬†to do, and she loves gingerbread cookies! ¬†I don’t eat them, but hey, so what?

As soon as I got home she wasted no time getting everything ready and started baking.  And just like that, the first activity I had for her is finished.  Time to look for something again.

Oh and by the way, I loved the cookies.  These gingerbread cookies, I will gladly eat.  Sharing the recipe below, from Foodworks (some parts I edited).


350 grams plain flour, plus extra for dusting

2 teaspoons ground ginger

1 pinch ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

100 g cold butter, cut up into small pieces

175 g light brown sugar

1 egg

4 tablespoons golden syrup

What to do:

Heat the oven to 170 deg C (fan forced) and line 2 large baking trays with wax paper.

Sift the dry ingredients except the brown sugar into a mixing bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs.  Add the sugar, syrup and egg and mix well until a dough is formed.

Roll out on a lightly floured surface to about a third of an inch thick and use a cookie cutter to make the shapes.  Transfer the shapes onto the lined baking trays, leaving small spaces in between each of the shapes.

Bake for 10-15 minutes until golden brown.  Cool the trays for 5 minutes then place the cookies on a wire rack to cool completely.


My Version of the Pork Siomai


I love pork siomai. ¬†I can’t think of any Filipino who does not love pork siomai. I put them in the category of the Pinoy’s pork barbecue — once you start eating it, you can’t stop. ¬†I have tried making them once or twice before but although we finish the batch (my husband would eat anything), I was always not that satisfied with how it tasted. It’s like it’s-almost-there-but-not-quite kind of siomai for me. ¬†Until I finally made these last night and decided that this one is for me. ¬†I found hundreds of recipes online for pork siomai, but this combination of simple ingredients that I had,¬†is one I have come up with, that gave me the taste I like.

What I had:

a packet of wonton wrappers

1 kilo of¬†finely ground pork (Note the word “finely” there? ¬†That means I only use the nearly paste like ground pork usually found in Asian stores — this is the kind of ground pork we use for our¬†sausages and pork meatball steamed buns. ¬†The usual ground or minced pork you find is usually more lumpy, and I use that for other recipes.)

1 carrot

4 large cloves of garlic

1 large onion

1 egg

1 1/2 tablespoons sesame oil

1 1/2 teaspoons salt

1 packed tablespoon brown sugar

What I did:

I placed my finely ground pork in a bowl and set it aside.

I peeled the carrot, washed it, and cut it up to fit my small food processor (it gave me approximately 1 cup of processed carrots, to give you an idea of the size of the carrot) .  Place this into the bowl of ground pork.

I processed together the garlic and onion and placed them in the same bowl (you probably could process the carrots, garlic and onion together if you want it faster).

I added the rest of the ingredients (excluding the wonton wrapper of course) and mixed everything thoroughly (I used clean hands for this).

I placed a generous amount of mixture in the centre of each wonton wrapper and gently pushed the sides up to make walls around the mixture to make it look square-ish (this would round out during cooking).  The corners were left sticking out.  Each of these corners I folded to its right side just so they are out of the way and the siomai would look neat.  I added some more of the filling if it looked like it needed some more, and patted the top with the back of a teaspoon to flatten.



When they were all ready, I sprayed some oil on the steamer so they don’t stick, and¬†steamed them for 20-25 minutes.¬†(Make sure you leave spaces in between so they don’t stick to each other! – added 30 Dec 2015)

We ate them with a soy sauce/lemon juice dip and packed the left overs (not much) in the freezer.

Severed Fingers/Witches’ Fingers Biscuits


Halloween. ¬†The time when kids you have taught never to accept sweets from strangers knock on strangers’ doors to ask for some hahaha.

I have often thought of making these Witches’ Fingers/Severed Fingers cookies but have never done so. ¬†This time, I did with my daughter and we had a lot of fun. ¬†They were gross to look at and after you have baked them, still looked gross. ¬†But the surprise is that, after you hesitate and try one, you want some more. ¬†Fingerssss!

What you need:

225 grams butter, softened (NOT melted, just softened)

125 grams icing sugar

1 egg

1 teaspoon vanilla extract

pinch of salt

350 grams plain flour

1 teaspoon baking powder

almond flakes

liquid red food colouring

What you need to do:

First, in a small bowl, place your almond flakes (choose ones that look like fingernail shapes).  Pour about 2 tablespoons of the red food colouring, stir to soak and set aside.

In a mixing bowl, cream the butter and the icing sugar. ¬†Add the egg, vanilla extract and salt. ¬†Continue mixing until well combined. ¬†Gradually add the flour and baking powder (gradually or else flour will spew all over you and make you look like a ghost… well… halloween!) and continue mixing until it looks like a smooth kind of dough (just for about 3 minutes of mixing perhaps). ¬†My dough was really soft (maybe the heat of the day made the butter softer than usual) that I was able to use a piping bag to pipe finger sized and finger length lines of the dough on a wax paper lined baking tray. Just added: You can use your hands and fingers to roll about 1 1/2 teaspoons of the dough into finger length lines if you don’t want to pipe them.

For each of the fingers, make a light dent on one tip and using a pair or clean tweezers (preferably one that you exclusively use for baking!), pick up one of the red coloured almond flake and place on the dent.  Using your smallest finger, gently press down on two spots of the finger for the knuckles and with a knife, make little cuts to make it look more fingerlike.  I used a brush to paint the other end with more red colouring to look like blood.

The difference with what I did and what others do is that after I finish making everything on the tray, I refrigerate everything for about 20 minutes.  This will firm up the fingers (the first batch I made I refrigerated the dough before making the fingers and they turned out fat fingers after baking).

After refrigerating, pop into your oven preheated at 160 deg C and bake until golden brown (about 12-15 minutes).  FINGERS CROSSED, they come out good.  Cool and store in an airtight container.