June-July 2012: Back to School Issue

Collection by Breakfast Magazine

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Tinola Rice and Fried Chicken by Chef Sandralyn Hataway Marinated Chicken, Fried Chicken, Chicken Breakfast, Boneless Chicken Thighs, Large Skillet, Pinoy Food, Fish Sauce, Chana Masala, Real Food Recipes

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4--For the rice (can be cooked a day ahead) 2 tablespoons vegetable oil plus ¼ cup for frying 2 cloves garlic, finely minced 2 tablespoons grated ginger ¼ cup malunggay, leaves only, finely chopped ½ teaspoon fish sauce (patis) 2 cups uncooked rice 4 cups water (or chicken stock if available) --For the fried chicken 8 pieces boneless chicken thigh 2 cloves garlic, finely minced Pinch of salt Pepper to taste ½ cup cornstarch1. Wash rice and drain well and set it aside. Heat medium size…

Grilled Chicken with Curried Peanut Sauce by Chef Junjun de Ocampo Marinated Chicken, Grilled Chicken, Japanese Sweet, Saute Onions, Peanut Sauce, Curry Powder, Chicken Wings, Real Food Recipes, Grilling

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3-4--For the chicken 500 grams boneless and skinless chicken breast, diced ½ cup soy sauce 3 tablespoons Japanese sweet rice Wine vinegar --For the sauce 1 tablespoon oil 3 tablespoons onion, minced 1 teaspoon curry powder ½ cup chicken stock ½ cup coconut milk 2 tablespoons soy sauce 3 tablespoons peanut butter1. Marinate chicken in soy sauce and vinegar for 30 minutes. 2. Place chicken in skewers and grill until done; set aside. 3. For the sauce, sauté onion in oil for 1 minute over medium…

Sinigang sa Kamias Rice and Breaded Pork Chops by Chef Sandralyn Hataway Breaded Pork Chops, Sinigang, Small Tomatoes, Saute Onions, Fish Sauce, Fried Rice, Pasta Salad, Real Food Recipes, Fries

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4--For the rice (make it a day ahead) 6 pieces dried kamias, minced and rehydrated in ¼ cups water 1 tablespoon vegetable oil 1 small onion, finely chopped 1 small tomato, finely chopped ½ teaspoon fish sauce (patis) ½ cup chopped kangkong 2 ¾ cup water 2 cups uncooked rice, washed and drained --For the breaded pork chops 4 pieces pork chops Salt and pepper to taste 3 tablespoons all purpose flour 1 egg, lightly beaten 4 tablespoons bread crumbs 3 tablespoons vegetable oil1. To make the…

Sticky Rice with Fresh Fruits and Coconut Sugar by Chef Tatung Sarthou Coconut Sugar, Coconut Cream, Tatung Rice Cooker, Ginger Slice, Fresh Fruit, Real Food Recipes, June, Cooking, School

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5-61 ½ cups sticky rice ¾ cup coconut cream 1 teaspoon salt 1 tablespoon salabat (ginger) powder 1 cup water1. Soak rice in water for at least 1 hour or overnight. Strain and cook in one cup water with salt and ginger. 2. Just as the rice absorbs all the water, remove the ginger slices and pour in heated coconut cream. Stir rice and cream together. Leave covered until cooled. 3. To serve: form rice into balls and arrange with fresh fruits of choice. Sprinkle coconut sugar over. Serve.Recipe…

Teriyaki-Glazed Bangus with carrots and Jicama by Chef Sandralyn Hataway Teriyaki Glaze, Thing 1, Just Cooking, Coconut Sugar, Fresh Ginger, Pulled Pork, Real Food Recipes, Carrots, Seafood

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4¼ cup soy sauce (preferably coconut soy or Japanese soy sauce) ⅓ cup vinegar ¼ cup coconut sugar 1 tablespoon finely grated fresh ginger 4 pieces boneless bangus fillets ½ cup carrots, cut into strips or julienned ½ cup jicama (singkamas), cut into strips or julienned 1 tablespoon vegetable oil1. In a 1-cup measure, stir together soy sauce, vinegar, coconut sugar, and ginger. Reserve 1/4 cup. In a small saucepan, simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze…

Grilled Beef Adobo Burger with Pickled Cucumber by Chef Junjun de Ocampo Marinated Beef, Grilled Beef, Pandesal, Pickling Cucumbers, Ground Beef, Burgers, Real Food Recipes, Hamburger, Breads

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3-4--For the burger 500 grams ground beef 3 tablespoons garlic, minced 3 tablespoons soy sauce 1 tablespoon vinegar 2 teaspoons cracked black pepper 1 piece egg 3 to 4 pieces hamburger bun or pandesal --For the pickled cucumber 1 piece cucumber, sliced thinly ½ cup vinegar 2 teaspoons salt 2 tablespoons white sugar1. Marinate beef in soy sauce, vinegar, garlic, and pepper for 30 minutes. 2. Add egg and form into patties. 3. Grill burgers and add on toasted bread to make sandwiches. 4. For…

Curried Noodles Soup by Chef Tatung Sarthou Thai Yellow Curry Paste, Curry Noodles, Stuffed Mushrooms, Stuffed Peppers, Lime Wedge, Fish Sauce, Noodle Soup, Lemon Grass, Cilantro

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4-51 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium onion, chopped 1 tablespoon grated ginger 1 stalk lemongrass (white part only), lightly pounded 1 finger chili 2 tablespoons Thai yellow curry paste ¼ cup red bell pepper cut into strips ¼ cup carrots, cut into strips 3 pieces Wood ear mushrooms, sliced (optional) ¼ cup squid rings 10 medium shrimps, peeled 4 cups chicken stock 50 grams sotanghon noodles 2 tablespoons brown sugar Fish sauce and pepper to taste1. Sauté garlic…

Breakfast Magazine is your ultimate food and lifestyle magazine. The first and only magazine that does not only celebrate food but also the people behind it. June, Snacks, Dishes, Breakfast, Magazine, Facebook, School, Food, Morning Coffee

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Breakfast Magazine is your ultimate food and lifestyle magazine. The first and only magazine that does not only celebrate food but also the people behind it.