Food Friday

This week's featured Food Friday player is ...

Ms. Oggi, with her Sicilian Pork Skin Roll-ups post on her blog, I Can Do That!

This is the first time I've heard of this dish and honestly, am curious. Ms. Oggi never fails to amaze me with her culinary skills and that's why I am an avid fan of her and her blog. If  you want to know what I'm talking about, then don't hesitate - click the picture above!

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I love cooking but I don't like fussing too much. Specially like it when I cook stuffs in one pot and I get around two "dishes" out of it. lol. That's me being lazy. I guess. :D

My dish for this week is Fried Chicken with Mushroom and Green Beans. Not too sure if that's right, but ... here it is:

Ingredients:

• Chicken (cut into serving pieces)
• Dried mushrooms (which I soaked overnight in water, then sliced; you may use fresh)
• green beans
• your favorite breading mix (I used Crispy Fry), cooking oil for frying
• salt, pepper, Italian Seasoning, ginger and garlic (both crushed), milk, cornstarch/water mixture

Procedure:

• Place the chicken pieces, sliced mushrooms, salt, pepper, Italian Seasoning, ginger, and garlic in a pot filled with water. Let boil, then simmer for around twenty minutes; just until the chicken is cooked through. Remove the chicken pieces, then set aside.
• Meanwhile, continue simmering, then when it's half the amount it originally was, add milk/cream. Add the cleaned green beans then remove after about four minutes (doesn't take too long to cook). Set aside. Add the water/cornstarch mixture to thicken the remaining liquid. Adjust seasoning.
• Coat the chicken with the breading mix, then fry.
• Assemble everything on the plate: fried chicken, mushroom/green beans with sauce, and rice.
• Dig in!

Sometimes I just add some veggies into the pot (after removing the chicken) and that becomes our soup. The chicken would be cooked (either baked or fried) further, since my sons prefer crunchy chicken. Me, I don't mind, really. As long as it agrees with my taste buds, then it's all good! :D

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

ps. Seems like the new widget worked. Will use it again this week...hopefully no glitches. :)

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Food Friday

This week's Featured Food Friday player is...

Ms. Iska who owns the site ISKAndals.com, with her blog post: Saucy Pan-Fried Crispy Chicken Wings Adobo

Yummmy..and can we have some of those for dinner? Am sure that's what my youngest would say when he sees that shot. Cooking the chicken adobo-style then frying it is a wonderful idea! You can just imagine all the flavors that has seeped in...And if you want to see more yummy recipes (and shots!) then I encourage you to check out Ms. Iska's site!

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My post for this week is: Banana Bud/Blossom in Coconut Milk (with Shiitake Mushrooms).

Ingredients

• one whole banana bud/blossom
• several dried shiitake mushrooms
• coconut milk (pure and diluted)
• water, salt, onions, ginger, chili, fish sauce

banana bud/blossom cut thinly then mixed with salt and pressed to remove the sap; mushrooms soaked in water

Procedure

• Slice the banana blossoms thinly (except the thick top ... discard that part) then add coarse salt. Press together to release the liquid/sap from the sliced blossoms. It will turn brown. Remove the liquid and discard. Set the banana blossoms aside.
• Place around two cups diluted coconut milk on pot, together with crushed ginger, chili, and sliced onions. Add the banana blossoms and sliced mushrooms; let boil. Simmer for around twenty-five minutes (or more) until tender. Add water if needed.
• When both the mushrooms and banana blossoms are tender, add around a cup of pure coconut milk. Again, simmer for around five minutes (this is the part where you may adjust the seasonings: salt or fish sauce) then turn off the heat.
• Serve hot.

Had that together with fried salted fish (boneless dangit) and steamed rice. I ate a lot of rice that lunch. :D

I notice I seem to be eating/posting food with coconut milk these past few weeks. Not to worry, next week am sure there will be NO coconut milk! lol. Thanks so much for playing, everyone!

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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Food Friday

This week's Featured Food Friday player is...

Chef Heather, who owns Girlichef (where all roads lead to the kitchen), with her blog post: Ham, Cheese, and Broccoli Pretzel Pockets

I really love Chef Heather's food posts since she not only takes awesome shots, but also writes significant info about each topic. Everytime I visit her site I learn something new and always leave feeling inspired. If you want to know what I'm talking about, then go ahead and click that yummy shot above! 

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My food post for this week:  Wrapped Pork with Mushroom and Cheese. I know, am terrible when it comes to naming dishes. lol. But that's what it basically is...just ground pork wrapped in cabbage with mushrooms and cheese.

Ingredients

• ground pork
• dried shiitake mushrooms (soaked for around two hours in water)
• cabbage leaves (to wrap the ground pork)
• canned peas (you may use fresh or frozen, if you want), malunggay (moringa) powder, soy sauce, dried herbs, salt, and pepper
• tomato sauce, egg, cheese

Procedure

• Mix ground pork, malunggay (moringa) powder, egg, soy sauce, dried herbs, peas, salt and pepper.
• Put a small amount of the ground pork mixture into each cabbage and wrap. When done, add water (where you soaked the mushrooms), and tomato sauce. Water must be above the cabbage wraps. Add more if needed.
• Dump in the sliced mushrooms, then let boil. Lower the heat and let simmer for around 30-45 mins. Add more water if necessary.
• Once you're satisfied (I based mine on the mushroom's "doneness"), add cheese.
• Adjust the taste to your liking, then serve hot. With bread or rice. Your choice. :)

My sons opted to put more cheese on theirs; we had that with crusty bread. For a first try I guess it was ok. I loved how the mushroom managed to "assert" itself even with all that cheese. My eldest son told me to add lots of crumbled bacon next time as a garnish, together with the cheese. I whole-heartedly agreed (bacon is always a good idea, lol)! :)

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)    

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