Mye's Home Cooked Foods

Ingredients:

Fillings:

1 lb boneless chicken thighs cut into strips

1 green bell pepper cut into strips

1 red bell pepper cut into strips

1 whole yellow onion cut into strips

5 cloves garlic minced

10 pcs. Cherry tomatoes cut into halves

2 tsp salt

1 tsp ground black pepper

1/3 cup water

Wrap:

Lavash wrapper

optional: baby spinach

Cream spread:

½ cup sour cream

½ cup cream cheese

2 tsp 2% milk

¼ cup Italian 4 cheese

2 tsp garlic salt with parsley

Procedure:

Put chicken into a medium casserole and add the water let it boil until water evaporates. Then put a small amount of oil and saute’ chicken until brown . Add in onion and galic then when onion becomes translucent add in tomatoes. Add the red and green bell pepper, then some salt and pepper to taste.

Cream spread:

Whip  sour cream, cream cheese , cheese, milk and garlic salt altogether.

To wrap:

Lay the lavash onto a large plate and spread some cream on it, add layers of baby spinach and add some chicken filling in the middle then roll it into wrap.

Ingredients :

For the dough

You can use pao mix : if you use this mix fallow the directions on the label at the back of the packet.

5 cups flour

1 packet dry yeast

½  cup sugar

1 ¼  tbsp   baking powder

6 tbsp shortening or soften butter

2 cups warm water

2 ½ tbsp sugar (for the yeast )

Asado filling

2 lbs pork butt (cut into small cubes )

2 bay leaves

2 star anise

Salt and pepper to taste

1 cup sugar

1 head onion chopped

4 cloves garlic minced

2 tbsp Oyster sauce      

2 tbsp corn starch ( diluted in 3 tbsp water ) for thickening

Procedures:

In a cup of warm water dilute the yeast and 2 ½  tbsp sugar, then let it stand until the yeast rise set aside. Mix the flour , sugar, baking powder , warm water and shortening.

Then add the yeast mixture  be sure that it rise up already ( looks bubbly on top ).  Then prepare to knead add some flour on any board your going to use to avoid it from sticking. After kneading set aside and cover with saran wrap let it stand for at least an hour to make the dough rise some more. After an hour knead the dough a little more and make a big roll so you can cut them to a smaller round dough.  Each pieces cut will be flatten and then it’s ready for the filling. While holding the flatten dough put some asado mixture in the middle and close it by holding the ends together and twist it. Then put some wax paper on the twisted side to secure and protect the siopao from sticking. Lastly steam siopao buns for about 15 mins. Serve hot. 

For the sauce on the side:

You’ll need:

1 cup beef stock

¼  cup soy sauce
2 tbsp oyster sauce

2 tbsp corn starch ( diluted in water )

½  cup brown sugar ( you can add more if you want some more sweetness on your sauce )

In a sauce pan boil the water  add the sugar ,oyster sauce and  soy sauce. When sugar is diluted add the corn starch to thicken the sauce, continue stirring to blend well let it boil in a low heat for 2 min. Add this to your siopao to enhance the flovor.

Spaghetti ( Filipino Style )

Ingredients:

2 lb spaghetti pasta

1 lb ground beef

1 pack hot dog ( sliced in a circle )

1 head onion minced  ( use a food processor )

10 pieces garlic cloves minced

2 cups  Kraft five Italian cheese

2 cans spaghetti sauce ( Del Monte spaghetti sauce )

2 bottle banana catsup

Salt and pepper to taste

½ cup sugar

Oil for sautéing ( 2 tbsp)

Water for the pasta

Procedures:

In a deep pot boil the pasta as directed in the carton instructions ( set aside ). Saute’ onion garlic add the ground beef cook until brown. Add the hotdog cook them for about 2 mins. Add the spaghetti sauce together with the whole 2 bottles of banana catsup.

Simmer them into a medium heat ( careful : be sure to cover them as they simmer coz it will splatter all over the place. ) Add a cup of the cheese and sugar, then add some salt and pepper. Then simmer for another 2 mins as the cheese melt. When done put all together first the pasta then top with the sauce and garnish with 1 cup of cheese on top then serve.

Ingredients:

3 lbs pork belly

3 star anise
2 pcs. bay leaves

Salt and pepper

Oil for deep frying

Water for boiling the meat

Procedures:

In a deep pot boil the pork belly until it is tender, while boiling add about 1 tbsp of salt and the star of anise with bay leaves . When tender, drain the water and pat dry the meat. Rob an additional salt all over the meat and deep fry. It will take some time to brown the one side, then flip to the other side and brown them again. When totally cooked take it out and have it to rest for at least 3 minutes. When cool down chop into bigger cubes then serve.

Ingredients:

1 lb. chicken leg and thighs

1 can pineapple chunks

1 whole red bell pepper chopped into squares

1 whole green bell pepper chopped into squares

1 whole onion chopped

5 garlic cloves minced

2 tbsp patis ( fish sauce )

Salt and pepper to taste

Procedures:

Sauté onion and garlic , add the chicken and cook them until it’s a little bit brown add the fish sauce and the pineapple together with the syrup. Simmer them for awhile , add the red and green bell pepper , salt and pepper to taste. Simmer for another 2 to 3 mins. Then serve.

Ingredients:

1 lb ground beef

2 pcs. Carrots chopped into small cubes ( one sliced diagonally )

2 head onion chopped  ( half is for sautéing )

12 cloves garlic minced ( half is for sautéing )

1 can pineapple chunks

¼ cup flour

2 eggs beaten

Salt and pepper to taste

1 can tomato sauce

¼ cup sugar

Oil for frying

Procedures:

In a bowl mix the  ground beef with onion, garlic, carrots cubes, eggs , flour and salt and pepper. Mix it well until consistency is dough like. Scoop a mixture for about a spoonful and roll it into your hands. ( Tip : put some flour into your palm so the mixture will not stick to your hands ) . When you rolled everything  prepare your deep fryer. Fry them until golden brown.

Next steps:

In a separate pan put about 2 tbsp of oil and sauté onion and garlic. Add the half of the carrots ( diagonal slices ) and stir fry them. Add the meat balls and tomato sauce together with pineapple with the syrup. Simmer for about 10 mins. Until the sour taste is cooked. Add some sugar to even out the sourness. Then finally when sauce is thicken add salt and pepper to taste. Then serve.