We'll Tell You - A&W Couple's Blog

Ingredients: 1 medium-sized broccoli 1/2 kilo of boneless chicken leg or chicken breast 1 egg Flour or fried chicken mix 1 medium-sized onion 3 cloves of garlic (minced) 1-2 teaspoon of cornstarch (dissolved in 1/2 cup if water) Soy sauce Cut the chicken into 1-inch size. Soak them in beaten egg, roll over into the flour or chicken mix. And then deep fry until golden brown. Set aside. Cut the broccoli flowerets into bite-size. Saute onion and garlic. Then stir fry the broccoli. Add the chicken. Mix soy sauce and cornstarch and pour it in the pan. Season to taste. You can alternatively use oyster sauce. Serve with hot rice. VERDICT WILL:  Abbey's mentor in cooking is the Panlasang Pinoy videos, I "like" also their facebook page to be more updated. Last month, I saw a new recipe was published and immediately my cook to do that for me. ;)        Of course, my personal chef knew what are things I don't want in m...

3-4 pieces pork belly slices McCormick ready-mix gravy Sizzling plate (available at Katipunan pinoy store in Lau Pa Sat) Java rice Dry marinate the pork belly slices with salt, pepper. (Or you can use Maggi Magic Sarap). Let it settle for at least an hour. For Java rice, melt margarine and add half tablespoon of annato powder and a bit of turmeric powder. Pour it on newly-cooked rice and mix it well. For gravy, follow the instruction on the pack. Put it in a sauce pan and add 1 tablespoon of flour. Stir in low heat until its thick. Fry the belly slices then set aside. Put the plate at the stove. A couple of minutes later, put the rice on top and the pork. Then pour the gravy. Serve and enjoy. VERDICT: WILL:  While browsing Panlasang Pinoy website, I stumbled upon a mouth watery photo of sizzling pork chop. To inform you guys, that's one of my favorite dish to order whenever it is available.        I don't asked Abbey, I forced him to co...