Fresh Chicken and Peanut Roll

This recipe is a fresh spring roll added with chicken and peanut. A delicious recipe with nutty and slightly sweet flavor. You can use the garlicky sauce or just a soy sauce.

Ingredients:

For the Filling:

2 cups minced chicken
3 pieces shallots
¾ cup roughly ground roasted peanut
4 cloves garlic, minced
1 red chili, minced
3 coriander roots, minced
2 ½ tbsp palm sugar
2 tsp soy sauce
2 tbsp fish sauce or to taste
2 tbsp oil

For the Rolls:

8 – 10 spring roll wrapper
Fresh coriander leaves
1 piece carrot, julienned
1 piece cucumber, julienned

Note: You can use any veggies of your choice.

Procedures:

1) Heat oil in the pan over medium heat. Add garlic, shallots, coriander roots, chili and sauté until aromatic.

2) Add chicken and stir fry for a few minutes or until chicken turns white.

3) Add soy sauce, palm sugar and fish sauce. Mix well.

4) Add ground peanut and stir fry for 1 minute or until all ingredients are mixed. Keep aside.

5) The spring roll wrappers need to be handled one at a time. Just thaw it in several minutes to avoid sticking together. Take one at a time to work on. Add stir fried chicken and peanut, carrot, cucumber and fresh coriander leaves. Close both edges and roll. Repeat the process to make other rolls.

6) Serve with sweet soy sauce with chili or make a fresh lumpia sauce.



Filipino Fresh Lumpia

Filipino Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.

• To make lumpia wrappers:

Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:

Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

A versatile veggies soup for the family or friends during the cold weather. You can apply your ideas for this recipe.

INGREDIENTS

• 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
• Salt
• 1 red onion, sliced in half
• One large 6-pound 9-ounce can of hominy (dried maize kernels), drained and rinsed
• 4 large cloves of garlic, peeled
• 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored, chopped
• 1 avocado, peeled, chopped
• 1 red onion, peeled, chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese, Queso Fresco, sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeno or serrano chiles, or other chile peppers
• Tostadas or tortilla chips

Procedures:

1) Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

2) Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

3) Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

4) Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

5) While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

6) Serve chicken Pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

Source: Hank Antonio @Published Articles


Lower Carbohydrate Chicken Breast Tested Recipes Created Uncomplicated #ChickenWorld

Do you might have an curiosity in cooking? Or, have you been interested for a few of the reduced carb chicken recipes? If that's the case, then you've got found the proper page for your require. Why? Clearly, it's for that principal reason that in this article you'll uncover two of your favorite reduced carb chicken recipes that it is possible to add for your low carb chicken recipe assortment. It's also fascinating to know that these supplied very low carb chicken recipes are taken from the most trusted assets on minimal carb chicken recipes. So go through on for your wonderful advantage.

So right here is 1 in the great lower carb chicken recipes which will provide you with a sense of satisfaction before and after preparing it. Well, this reduced carb chicken recipe is named as Crunchy Pecan Chicken. Normally, this very low carb chicken recipe is a skillet chicken recipe that has a coating of floor pecans and Parmesan cheese. That is basically composed of one cup of floor pecans, ? cup of grated parmesan cheese, ? teaspoon of garlic salt, ? teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and also in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved on this reduced carb chicken recipe, all you'll want to do is to mix the pecans, cheese, garlic salt and basil inside a substantial low dish. Then put the lemon juice in an additional minimal dish; dip the chicken in juice after which coat with pecan combination. After that, you warmth oil till moderately sizzling, and then add the chicken. The average period for every piece of chicken to be cooked is three to five minutes on each side or till golden. As simple as that!

The other notable minimal carb chicken recipe is what is referred to as Smacking Wings. Accordingly, this lower carb chicken recipe is about wings that are tangy and sweet edition of Buffalo wings. This is essentially composed of 16 chicken wings, ? cup of salad oil, ? cup of balsamic vinegar, ? cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ? teaspoon of red pepper flakes, ? teaspoon of dried thyme, 1 teaspoon soy sauce, ? Worcestershire sauce, ? teaspoon cayenne, and ? teaspoon of ground nutmeg. The instructions for this lower carb chicken recipe are just so easy and short. You simply need to lower off and discard the bony wing suggestions, and minimize the remaining wings in half. Then in a big bowl mix the remaining elements and blend well. Marinate the wings in this mixture for one hour inside the refrigerator and then grill inside a medium heat for 15 to 20 minutes.