CABBAGE WITH CHICKEN

CABBAGE WITH CHICKEN

This succulent Cabbage and Chicken is hearty, filling, and then delicious. Simply number of ingredients and regarding quarter-hour of active cookery time frame this superb dinner. This is often my #1 Best Recipes yet!

This recipe has never failed me.. It gets from my family and friends on every occasion I create it! This sauté Cabbage with Chicken is therefore saporous, filling, and healthy that I cannot say enough treats regarding it. It’s a requirement try to I hope you won’t skip this direction. CABBAGE WITH CHICKEN

Sautéed cabbage could be a frequent ingredient in Ukrainian preparation, with recent cabbage used once it’s in season and preserved cabbage throughout the winter and spring. We tend to (the Ukrainians) typically cook this dish with bacon, ribs, and pork. I additionally cook feeder cabbage very often. A few of years ago, I made a decision to undertake it with cabbage with chicken and it exceeded all my expectations. Since then, I actually have regular requests for this dish from my husband, however to be honest with you – I like it over anybody! It’s far and away my favorite dish within the world and that i will eat it on a daily basis with a giant spoon right out of the cookery pot.

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Ingredients:

3 tbsp olive oil
1 1/2 lb boneless chicken thighs, cut into small pieces
1 medium cabbage
2 medium carrots (shredded)
1 tbsp paprika
2 tbsp. tomato paste
1 cup chicken stock
salt, pepper
1 tbsp. hot sauce optional
chopped fresh parsley to garnish

Instructions

1.Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

2.Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.

3.Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

4.Add the cabbage and cook for five more minutes.

5.Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

6.Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.


 

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Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites.  Mung beans in case you didn’t know are the beans that produce bean sprouts.  That crunchy sprout commonly used in many types of Asian Cuisine.

In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours.  My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.

I love mungo guisado on cold rainy days.  Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.

Here’s my recipe, hope you love it as much as I do!

Ingredients:

2 Cups Dried Mung Beans – available in the Asian markets

2 Tbs. Vegetable oil

1 Large onion chopped

1 Tbs minced garlic

1 Cup tomatoes diced

6+ Cups Water

2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste

1 Lb. Shrimp shelled and deveined

1 Large Bunch of Bok Choi or other leafy greens roughly chopped

Directions:

Heat oil in large pot

Sauté onions until they start to turn translucent

Add Garlic until it starts to brown

Add Tomatoes and cook until they start to soften

Add dried mungo beans

Add at least 6 cups water and stir well

Bring to a boil then reduce heat and cover pot

Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency

Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer

Cook another 8 minutes or so until shrimp is cooked, they are pink

Add bok choi or leafy greens

Stir in and cook until leaves are wilted

Mungo Guisado Serve hot

 

 

 

 

 

Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Ingredients
Servings:
Instructions
  1. Heat oil in large pot
  2. Sauté onions until they start to turn translucent
  3. Add Garlic until it starts to brown
  4. Add Tomatoes and cook until they start to soften
  5. Add dried mungo beans
  6. Add at least 6 cups water and stir well
  7. Bring to a boil then reduce heat and cover pot
  8. Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
  9. Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer
  10. Cook another 8 minutes or so until shrimp is cooked, they are pink
  11. Add bok choi or leafy greens
  12. Stir in and cook until leaves are wilted Serve hot
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Asian Fried Chicken

Asian Fried Chicken

Asian fried chickenOne of my favorite chicken dishes at our local restaurants here in Hawaii is a dish called “Tasty Chicken”, “Garlic Chicken”, and “Korean Fried Chicken” depending on which restaurant you go to.  I like to call it Asian Fried Chicken!

What exactly is Asian Fried Chicken?  Well they’re crispy fried chicken nuggets that are marinated in a soy sauce based sauce.  It’s a little bit sweet, salty, and just a tiny bit spicy at the same time.  In short it’s delish!

asian friend chickenWe serve it with steamed white rice for a very satisfying meal.  I make enough for 12 people just so we can have left overs for lunch or dinner the next day.  Yes we love Asian Fried Chicken that much!

I must admit that making Asian Fried Chicken seems a bit tedious with all that dredging, frying, and tossing; but believe me it’s so worth the trouble!

 

Here’s my recipe for Asian Fried Chicken

Ingredients:

2 pounds boneless, skinless chicken thighs cut into cubes

Sauce/Marinade

1 Cup Soy Sauce

1 Cup Water

2 Cups Sugar

1/2 Cup minced garlic

1/2 Cup Green onions chopped

2 Tbs. Sesame Oil

1 Tbs. Crushed Red Pepper

Coating

2 Cups flour

3/4 Cup Corn Starch

1 Tbs. Garlic Powder

1 Tsp each salt & pepper

Oil for frying

Proceedure

Sauce/Marinade:

Combine all the sauce ingredients in a medium size sauce pan.  Bring to a boil, then reduce heat and simmer until all the sugar dissolves and the sauce thickens a bit.

Set aside to cool.

Cut chicken into cubes and place in a large bowl or ziplock bag.

Pour 1/2 of the cooled sauce/marinade over chicken.  Cover bowl or seal bag.

Marinate in refrigerator for at least 1 hour but no more than 3 hours.

Combine dry coating ingredients in a large pan.

Heat about 1 – 1 1/2″ of oil in a large frying pan.

Dredge each piece of marinated chicken in flour mixture and fry until golden brown. Discard any left over marinade – do not use as sauce for cooked chicken!

Drain on paper towels until all the chicken nuggets are cooked

Toss cooked chicken nuggets in remaining sauce.

Serve with rice for a delicious meal!

Love this recipe?  Try my Salt & Pepper Shrimp recipe it’s wonderful!

 

 

asian fried chicken
Asian Fried Chicken
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Asian Fried Chicken
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CHRISTMAS LASAGNA

CHRISTMAS LASAGNA

Christmas is getting closer and closer, I love it! Dana and I are here to help you with new recipe ideas for the holiday season. Now on Christmas Day we have the usual turkey, ham and all the trimmings but for Christmas Eve we decided to change it up a bit and have lasagna. It feeds a lot of people and really who doesn’t love lasagna? So it is a real crowd pleaser. Since you can assemble it even the night before it makes the hectic Christmas Eve go a lot more smoothly.

This is my go to lasagna recipe, very simple, very classic, we jazz it up a little bit by adding in some Italian sausage. To make it more festive I put a Christmas Tree pattern on it made from bell peppers. I made the tree limbs out of green bell pepper slices, and decorated with chopped red and yellow pepper, the tree trunk is bit of red pepper and a (poorly shaped lol) star out of the yellow bell pepper.

I use no boil noodles and get this put together in no time. I pop it in the fridge and it is ready to go the next day for Christmas Eve dinner. A basket of garlic bread and a huge salad and Christmas Eve dinner is done!

So take it straightforward this holiday and create this amazing Christmas Lasagna! Don’t forget to go away some for Santa!! 😉

 

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Chocolate of the Month Club Club

Try this Christmas Lasagna recipe.

Ingredients

1 pound sausage
1 pound hamburger
2 jars spaghetti sauce
4-5 cups mozzarella cheese
2 eggs
32 oz ricottanoodles
1 package no boil noodles

Instructions

1. Brown and drain the sausage and hamburger together.
2. Add sausage and hamburger to large bowl and pour in the two jars of sauce.
3. In separate bowl mix the ricotta, 2 eggs and 1 cup of cheese.
4. Spread a thin layer of sauce in the bottom of a 9×13 dish.
5. Place noodles on top of sauce.
6. Spread 1/3 of the cheese mixture on the noodles.
7. Sprinkle with a little more shredded mozzarella.
8. Top with more sauce.
9. Do another layer of noodles.
10.Cheese mixture
11. Shredded cheese
12 Sauce.
13. Noodles.
14. Cheese mixture.
15. Sauce.
16. Shredded Cheese.
17. Arrange peppers into Christmas Tree shape.
18.Cover with foil and bake 30-40 minutes at 350 till bubbly

CHRISTMAS LASAGNA
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Spicy Eggplant with Minced Pork

Spicy Eggplant with Minced Pork

 It has been several months since I’ve cooked anything. Literally, MONTHS. You’ve probably noticed that for the past few months I’ve only been blogging about restaurants (compare my “Dining Out” page versus my “Cooking” or “Baking” page lol).

I totally miss cooking though (and baking). I usually go on a hiatus when its close to exam time, and recently, my hectic work schedule also played a factor. I’ve traveled quite a bit too during the summer, so that’s another reason. Oh and another reason would be that I only get to cook when I’m over at my boyfriend’s place during the weekend (usually Sundays at that). Anyway, those are all the reasons. I have no idea why I feel the need to explain/justify myself but nonetheless, last Sunday, I decided it was time to get my “cook on” again.

One of the dishes I made last Sunday was this Spicy Eggplants with Minced Pork (魚香茄子) from Christine’s Recipes. I totally love her blog. Why? Because she has many authentic Chinese dishes with recipes that are written in ENGLISH, which is VERY IMPORTANT TO ME =). I’ve been following her blog for quite a while now and there are so many dishes I want to try to make from her site.

The name of the actual recipe on her blog is “Spicy Eggplant with Minced Pork in Clay Pot”. I do not own a clay pot (nor do my boyfriend) so I made do with just a regular pot, and left out the “Clay Pot” part from the title of my post.

This Spicy Eggplant with Minced Pork dish has always been one of my favorite Chinese dishes because I love eggplant (only the thin, long Chinese eggplants though) and spicy food. The combination of sauce, the spiciness, and the soft eggplants in this dish just makes it so appetizing, especially with rice! This is very dangerous thought because you may end up eating many many bowls of rice .

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Click here Spicy Eggplants with Minced Pork  recipe

Ingredients

450 gram eggplant
170 ram minced pork
1/2 Tbsp ginger, finely chopped
1 Tbsp minced shallot
1 Tbsp garlic, crushed
1 Tbsp chili bean sauce (available at Asian stores)
Water, adjust while cooking
Marinade

1 1/2 tsp light soy sauce
1/2 tsp sugar
1/2 tsp cornflour
1/2 tsp vegetable oil
2 tsp water
Pepper, to taste
Seasoning
1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt
1/2 tsp sugar
2 tsp oyster sauce
2 tsp water
sesame oil, to taste
pepper, to taste

Thickening
1 tsp cornflour
2 Tbsp water

Method
1. Rinse eggplant. Trim and julienne.
2. Soak in water with a bit of salt dissolved for a while. Drain well.
3. Marinate pork mince for 20 minutes.
4. Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.

 

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Spicy Eggplants with Minced Pork
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