Pepper Steak Stir Fry

Pepper Steak Stir fry is quick ,easy and delicious healthy food. This easy Chinese stir fry dish does not  require any ingredients you can't find in just about any store. If you are in search of Asian recipe where you want to use your leftover meat or vegetables, this dish is for you. Try and I guarantee you will absolutely enjoy it.

Ingredients:

½ - 1 lb of stir fry meat pre-sliced  ( 1 lb flank steak ( stir fry sliced)
2 tablespoon of vegetable oil

Marinade:

2 tablespoon of soy sauce
½ tablespoon of rice wine vinegar or dry sherry vinegar
1 teaspoon of sesame oil
2 cloves of garlic, minced
½ teaspoon of sugar
1 teaspoon of freshly ground pepper

Sauce:

1 tablespoon of oyster sauce
1 tablespoon of water
1 tablespoon of corn starch
½ tablespoon of soy sauce
½ tablespoon of rice wine or dry sherry vinegar
½ tablespoon of sugar
½ teaspoon of sesame oil

Vegetables:

2 teaspoon ginger (finely chopped)
2 scallion (chopped)
1 red bell pepper
1 green bell pepper
1 onion ( thinly sliced )
2 cloves of garlic (chopped)

Cooking Directions:

• In a medium mixing bowl, mix all the ingredients for marinade. Add the stir fry meat and marinade and chill for 1 hour.
• Combine ingredients of the sauce. Set aside.
• Prepare vegetables. Cut and sliced onion and bell pepper. Set aside.
• Heat pan or wok with 1 tablespoon of vegetable oil.
• Drain excess marinade off the beef. When wok is smoking hot, add beef, stir fry for 2-3 minutes or until beef is just cooked. Remove from wok. Set aside. Wipe wok or pan with paper towel.
• Heat wok or pan with the remaining vegetable oil. When smoking hot, add the vegetablesstir fry for 1-2 minutes.
• Return beef to the wok. Add the sauce and mix well to coat. Cook for 1 more minute or until sauce thickens.
• Serve over white rice or with corn tortillas. Enjoy !

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BIKO ( Black Rice Pudding )

What is the difference between Biko and Bibingka? Based from my research online and my childhood recollections, Biko is a Filipino dessert recipe  made from glutinous rice (usually combination of black rice and white sweet rice) and it is topped with Latik ( fried coconut milk curd ). While bibingkang malagkit is made from white glutinous rice and topped with caramelized sugar and coconut cream. Filipinos  are welcome to differ on this.   

On the other hand this Black Sticky rice recipe is also called Rice Pudding cake (Kao Niew Dum Maprow)  in Thailand. You can make a lot of variation on cooking Black rice. I like it because of the distinct color and like sweet rice, it always tastes good when combined with coconut milk and sugar.

Ingredients:

1-½  cup glutinous or sweet rice
1 cup black rice
1 cup brown sugar
1- 14 oz coconut milk
½ teaspoon salt
2 cups of water
latik ( fried coconut milk curd, recipe below)

Cooking Directions:

• Wash black rice 2-3 times and soak it  in water overnight.
• Wash the sweet rice 2-3 times. Drain water for both rice. Combine and mix well. 
• In a rice cooker or steamer, add 2 cups of water, add the rice and cook same way you are cooking rice.
• Bring the coconut milk to boil. Add the brown sugar and salt.
• Add the cooked rice and under low heat  keep on stirring until thickened.
• Place in a buttered Pyrex dish, spread the rice mixture on the baking pan or Pyrex.
• Broil for 5-6 minutes. Divide it into squares like brownies. Top it with the Latik ( curdled coconut cream).
• Let it cool for few minutes. Serve and enjoy !

Recipe for the Latik Video:

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Chicken Adobo

Chicken Adobo is considered the national dish of the Filipinos. The preparation of this dish is relatively easy. Just dump everything into a pot and bring it to simmer. Though there are countless variations of chicken adobo, the basic ingredients of soy sauce, vinegar, garlic , bay leaf and peppercorns makes this dish delicious and tasty. This is one of my husbands ( Canadian ) favourite Filipino dish.

Ingredients:

2 - ½ lbs chicken pieces
¼ cup soy sauce
½ cup sugar cane vinegar or rice vinegar
½ head garlic, crushed
1 teaspoon of peppercorns
3 bay leaf
1 thumb size ginger, sliced
1 teaspoon of white sugar
2 cups of water

Cooking Instructions :

• In a wok or medium sauce pan, saute garlic and ginger. Add the chicken and cook for 3-5 minutes or until chicken turn brown.
• Add the vinegar, soy sauce , bay leaf , peppercorns and water. Bring to boil and let it simmer under low heat for 30-45 minutes or until chicken is cooked.
• Continue to cook for 1 more minute or until sauce thickens.
• Serve with steamed white rice. Enjoy !

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Thai Coconut Sticky Rice with Mango

Sticky rice cooked in coconut milk and garnished with ripe mango is a traditional Thai dessert. This Thai Sticky Rice ( Kow Neuw Mamuang) recipe is very easy to make. The ingredients are easy to find and easy to remember. I call this 5  Ingredients Fix . You will need coconut milk, sticky rice , sugar and salt. Garnished with ripe mango.  That's it.

Ingredients:

1 can coconut milk
1 cup sweet sticky rice

2-3  tablespoons sugar
1 teaspoon of salt
ripe mango

Cooking Directions:

• Rinse rice once or twice. Soak the sticky rice in enough amount of water to cover rice for at least an hour or even overnight.
• Prepare steamer, put enough water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour sticky rice on the cheesecloth, cover with lid and steam for about 20 minutes or until the rice is translucent.
• In a medium sauce pan, bring coconut milk to simmer.
• Add sugar and salt. Mix well.
• Remove mixture from heat. Pour ¾ of the warm mixture over the cooked sticky rice. Let it sit for 5  minutes. Allow time for the sticky rice to absorb the coconut mixture.
• Serve with slices of  ripe mango. Pour remaining coconut mixture over rice. Enjoy !

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