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    Shiela Bhong
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    The document contains recipes for four Filipino and Asian dishes: Adobong Hipon sa Gata (shrimp in coconut milk sauce), Kalbi (marinated beef short ribs), Korean Glass Noodles, and Sweet and Sour Chicken. The recipes include lists of ingredients and instructions for cooking the dishes. The dishes represent cuisines from the Philippines, Japan, Korea, and China and incorporate ingredients like shrimp, beef, noodles, chicken, coconut milk, soy sauce, sesame oil, garlic, and various vegetables.

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    HTML Recipes and more

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    The document contains recipes for four Filipino and Asian dishes: Adobong Hipon sa Gata (shrimp in coconut milk sauce), Kalbi (marinated beef short ribs), Korean Glass Noodles, and Sweet and Sour Chicken. The recipes include lists of ingredients and instructions for cooking the dishes. The dishes represent cuisines from the Philippines, Japan, Korea, and China and incorporate ingredients like shrimp, beef, noodles, chicken, coconut milk, soy sauce, sesame oil, garlic, and various vegetables.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    47 views7 pages

    HTML Recipes and More

    Uploaded by

    Shiela Bhong
    The document contains recipes for four Filipino and Asian dishes: Adobong Hipon sa Gata (shrimp in coconut milk sauce), Kalbi (marinated beef short ribs), Korean Glass Noodles, and Sweet and Sour Chicken. The recipes include lists of ingredients and instructions for cooking the dishes. The dishes represent cuisines from the Philippines, Japan, Korea, and China and incorporate ingredients like shrimp, beef, noodles, chicken, coconut milk, soy sauce, sesame oil, garlic, and various vegetables.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 7

    Adobong Hipon sa Gata (PInoy)

    Ingredients

    1 lb. shrimp, with shell and head (cleaned)

    5 to 6 cloves garlic, crushed

    4 to 5 pieces dried bay leaves

    1 cup coconut milk

    1 teaspoon whole peppercorn

    3 tablespoons soy sauce

    2 tablespoon white or cane vinegar

    cup water

    Salt to taste

    3 tablespoons cooking oil

    Instructions
    1.

    Heat the oil in a pan.

    2.

    Add the garlic and whole peppercorn once the oil becomes hot. Cook until the garlic turns medium brown.

    3.

    Put-in the Shrimp. Cook for 3 minutes or until the color of the shrimp turns orangey.

    4.

    Pour-in the soy sauce and water. Stir and let boil. Cook for 2 minutes.

    5.

    Add the dried bay leaves and vinegar. Cover. Let boil. Cook for 2 to 3 minutes.

    6.

    Pour-in the coconut milk. Let boil and continue to cook for 2 minutes. Add salt to taste.

    7.

    Remove the shrimp from the pan and arrange in a serving bowl.

    8.

    Meanwhile continue to cook the sauce until it becomes thick. Pour the sauce over the shrimp in the serving bowl.

    9.

    Serve. Share and enjoy!

    Kalbi (Marinated Beef Short Ribs)

    Ingredients (Japanese)

    3/4 cup white sugar

    3/4 cup soy sauce

    1/4 cup sesame oil

    4 cloves garlic, minced

    3 green onions, chopped

    2 tablespoons sesame seeds

    PROCEDURE

    Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic,
    green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour
    the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.

    Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the
    marinade.

    Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15
    minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70
    degrees C).

    Korean Glass Noodles (Jap Chae)

    1 pkg. (8 serving size) sweet potato vermicelli

    1/2 cup reduced-sodium soy sauce

    1/4 cup brown sugar

    1/2 cup boiling water

    3 tablespoons vegetable oil

    1 teaspoon toasted sesame seeds

    PROCEDURE

    Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for
    ten minutes; drain.

    Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak
    2 minutes.

    Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to
    the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before
    serving.

    Sweet and Sour Chicken I

    INGRIDIENTS

    1 (8 ounce) can pineapple chunks, drained


    (juice reserved)

    1/4 cup cornstarch

    8 skinless, boneless chicken breast

    halves - cut into 1 inch cubes

    2 1/4 cups self-rising flour

    2 tablespoons vegetable oil

    2 tablespoons cornstarch

    1/2 teaspoon salt

    1/4 teaspoon ground white pepper

    1 3/4 cups water, divided

    3/4 cup white sugar

    1/2 cup distilled white vinegar

    2 drops orange food color

    1 egg

    1 quart vegetable oil for frying

    1 1/2 cups water

    2 green bell pepper, cut into 1 inch

    pieces

    PROCEDURE

    1.

    In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food
    coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into
    saucepan. Continue stirring until mixture thickens.

    2.

    Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups
    water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is
    well coated.

    3.

    Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until
    golden. Remove chicken, and drain on paper towels.

    4.

    When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour
    hot sweet and sour sauce over top.

    5.

    Share and Enjoy

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