Saluyot Delightful Cooking

4 cloves garlic, minced
1 large onion, sliced
200 grams chorizo and ham, diced
120 grams squid balls, halved
1 can young corn, cut into pcs.
75 grams Shiitake mushrooms, cut into strips
1 large carrot, cut into strips
1 large red bell pepper, cut into strips
½ cup green peas

Sauce mix:
1 tsp. Lee Kum Chiu Chow Chili Oil
6 tbsps. Lee Kum Kee Panda Oyster Sauce
1 tsp. sugar
¼ tsp. black pepper

Thickener:
1 cup water
1 tbsp. cornstarch

* Sauce the garlic, onion, chorizo, ham and squid balls for 1 minute.
* Add in the vegetables and stir-fry for 1 minute.
* Pour in the sauce mix and cook until heated through.
* Stir in the thickener and let boil then simmer until the sauce coats the vegetables.

July 29, 2005, Manila Bulletin

1 500 grams package Maya Decadence
Devil’s Food Cake Mix
3 eggs
½ cup oil
2 tbsps. Water
Brown sugar buttercream:
1 cup butter, softened
½ cup brown sugar
½ evaporated milk
1 tsp. vanilla

*Preheat over to 375F. Prepare 2 12-hole muffin pan line with paper cups.
*In a bowl, combine all ingredients. Stir until smooth. Pour in prepared muffin pan and bake for 15-20 minutes. Cool completely.
*Meanwhile, in an electric mixer, beat softened butter until light and fluffy.
*Dissolve brown sugar in milk.
*Pour gradually to butter while continuously beating. Add vanilla.
*Frost on cooked baked muffins. Decorate as desired.

September 09, 2005 – Manila Bulletin

1 tsp. grated ginger
1 pc. Medium onion, shredded
100 grams snow peas
1 cup sliced mushrooms
1 pc. Red bell pepper, diced

Sauce mix:

1 cup water
3 tbsps. Lemon
½ cup Lee Kum Kee Panda Oyster Sauce
1 tbsp. Lee Kum Kee Sesame Oil
2 tbsps. Soy sauce
2 tbsps. Cornstarch
2 tbsps. Heavy cream
200 grams prawns, shelled and deveined
150 grams squid, sliced into rings
250 grams crabsticks
250 grams canton noodles, deep-fried

* In a wok over medium-high heat, sir-fry all the vegetables until crisp.
* Stir in the prawns and the squid and cook for 1 minute.
* Pour in the sauce mix and add the crabstick. Cook and stir until sauce is slightly thickened.
* Serve over fried noodles.

July 29, 2005 Manila Bulletin

Batter:
¼ cup egg whites
1 tbsp. water
1 tbsp. cornstarch
2 tbsps.melted butter

Filling:
2 tbsps. Butter
250 grams chicken, minced or ground
1.3 cup chopped button mushrooms
2 tbsps. Chopped cilantro

Seasoning mix:
1 tsp. Lee Kum Kee Chiu Chow Chili Oil
3 tbsps. Lee Kum Kee Panda Oyster Sauce
¼ cup all purpose cream
8-10 stalks chives, blanched

Dipping sauce:
¼ cup Lee Kum Chili Garlic Sauce

* Prepare batter by combining all four ingredients. Heat an oiled nonstick pan and add 2 tbsps. Of the batter. Cook until set and lightly browned on the bottom, then turn to brown other side. Repeat with remaining batter.

* To make the filling, heat butter in pan. Stir I the chicken and cook until no longer pink. Add the mushrooms and seasoning mix. Remove from heat and stir in the cilantro.

* Spoon a tbsp. of the filling at the center of the pancake. Bring up the edges to form a pouch then tie with blanched chives.

* Deep fry pouches in hot oil until browned and crisp. Drain on paper towels and serve with dipping sauce.

July 29, 2005 – Manila Bulletin