Easy Meal Recipes

Easy Chicken Lollipop

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Ingredients:
12 pieces chicken wings
2 eggs, beaten
1/4 cup all purpose flour
2 cups bread crumbs
1/4 cup calamansi juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, calamansi, salt and pepper then marinate for 15 minutes.
2. In a separate bowl, combine beaten eggs and flour then mix well.
3. Dip the chicken lollipop until well coated then roll in bread crumbs.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.

Sweet and Sour Meatballs

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Ingredients:
Meatballs:
500 grams ground pork or ground beef
1 large egg
1 medium onion, finely chopped
1 small carrot, finely diced
2 tablespoons cilantro, finely chopped
1/2 cup cornstarch
1/4 cup grated Parmesan
salt and pepper to taste

Sauce:
2 tablespoons vegetable oil
6 tablespoons vinegar
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1/2 cup brown sugar
1/4 cup tomato sauce
1 teaspoon garlic, chopped
1/2 small onion, cut into 4 parts
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained
1/2 cup water
salt and pepper to taste

Procedures:
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.

Part 2
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.

Sizzling Tofu Sisig

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Ingredients:
400 grams firm tofu, cut into cubed
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped (optional)
1 medium sized yellow onion, finely chopped
1 tablespoon butter
Cooking oil for frying
1-2 pieces bird’s eye chili

Sauce:
1/4 cup Mayonnaise
1 tablespoon liquid seasoning
1/2 teaspoon onion powder
1 tablespoon lemon juice

Procedures:
Part 1
1. In a bowl, combine sauce ingredients and set aside.

Part 2
1. In a frying pan, heat oil then fry tofu until light brown. Drain and set aside.

Part 3
1. In a pan, heat 2 tablespoons oil then saute onion and bell pepper.
2. Add fried tofu and stir cook for a minute.
3. Add 1/2 of sauce mixture then stir cook for another minute.

Part 4
1. In a hot sizzling plate, melt butter then transfer tofu mixture.
2. Add remaining sauce mixture then toss.
3. Topped with bird’s eye chili then serve hot immediately.

Sweet Chili Crabs

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Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
2 teaspoons chopped spring onions

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1 teaspoon sweet chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped spring onions.

Sweet Chili Shrimps

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Ingredients:
1 kilo grams large shrimps, discard the legs
3 tablespoons sweet chili sauce
2 tablespoons ketchup
1/4 cup soda
6 cloves garlic, minced
1 thumb sized ginger, minced
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 teaspoon garlic flakes
1 stalk green onion, chopped for garnishing

Procedures:
Part 1
1. In a bowl, combine, sweet chili sauce, ketchup and soda then mix well. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and ginger.
2. Add shrimps and stir cook for a minute until color turns to pink.
3. Remove shrimps from the pan and set aside.

Part 3
1. In a same pan, pour sauce and simmer until starts to thickens. Keep stirring.
2. Put back the shrimps and toss until evenly coated.
3. Add chili flakes and garlic flakes then adjust seasoning according to taste.
4. Transfer into serving plate then garnish green onions.
5. Serve immediately with steamed rice.

Garlic Smoky Longganisa

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Ingredients:
1 kilo ground pork (30% fat)
2 heads garlic, finely chopped
1/4 cup soy sauce
1 teaspoon salt
1/3 cup native vinegar
2 teaspoons paprika
1 teaspoon grind black pepper
sausage casing or wax paper for skinless

Procedures:
Part 1
1. In a mixing bowl, put all ingredients except casing then mix well until fully combined. Refrigerate for at least an hour or overnight.

Part 2
1. Tie one end of sausage casing with a cooking twine.
2. Using a funnel, fill the sausage casing with meat mixture.
3. Once filled, tie the other end to enclose.
4. To form a link of sausage, tie around it every 3-4 inches interval.
5. Place the sausage in a container then refrigerate for at least 2 days.

Part 3
1. To cook, using a toothpick, prick a two holes on each sausage.
2. Place in a pot, then add 1 cup water.
3. Cook in medium heat for 10 minutes or until water evaporates.
4. Add a little oil if necessary then stir-fry until golden browned.
5. Transfer to serving plate and service with fried rice.

Boneless Bangus Teriyaki

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Ingredients:
8 slices boneless bangus(milkfish)
salt to taste
1/2 cup flour
cooking oil for frying
1 red bell pepper, cut into strips
spring onions, chopped

Teriyaki Sauce:
1/4 soy sauce
1/3 cup sugar
3 gloves garlic, minced
1 cup water
1 tablespoons cornstarch, dissolved in 1/4 cup water

Procedures:
Part 1
1. Season fish with salt, dredge into flour then shake off to remove excess flour.
2. In a pan, heat cooking oil then fry until golden brown. Drain on paper towel and set aside.

Part 2
1. In a sauce pan, combine teriyaki sauce ingredients then mix until blended.
2. Cook in a low heat then add dissolve cornstarch. Keep stirring until sauce thickens.

Part 3.
1.In a serving plate, arrange the fish then pour teriyaki sauce over the fish. Garnish with bell pepper and spring onions.
2. Serve immediately then steamed rice.

Asian Chicken Wings

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Ingredients:
3/4 kilo chicken wings, cut into sections
4 tablespoons chili garlic sauce
1/2 cup soy sauce
2 tablespoons vinegar
4 teaspoons sesame oil
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon salt
a pinch of black pepper
4 teaspoons cornstarch
sesame seeds
spring onion, chopped

Procedures:
Part 1
1. Preheat oven to 200 degrees Celsius.
2. In a bowl, combine, chili garlic sauce, soy sauce, vinegar, sesame oil, brown sugar, and garlic.
3. Season chicken wings with salt, pour half of the sauce then toss until well-coated.

Part 2
1. In a baking pan, spread chicken wings in a single layer.
2. Bake chicken wings for 20 minutes, then flip each wings and bake for another 30 minutes.

Part 3
1. In a microwave-safe bowl, pour remaining sauce then add cornstarch, mix well.
2. Microwave for 20 seconds or until becomes thick.
3. Toss chicken wings into the sauce then transfer into serving bowl.
4. Sprinkle with sesame seeds and spring onions. Serve immediately.

Vigan Longganisa

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Ingredients:
1 kilo ground pork (30% fat)
1/4 teaspoon salitre
2 heads garlic, crushed
1/4 cup soy sauce
1/3 cup apple cider vinegar
3 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon cracked black pepper
sausage casing or wax paper for skinless

Procedures:
Part 1
1. In a mixing bowl, put all ingredients except casing then mix well until fully combined. Refrigerate for at least an hour.

Part 2
1. Tie one end of sausage casing with a cooking twine.
2. Using a funnel, fill the sausage casing with meat mixture.
3. Once filled, tie the other end to enclose.
4. To form a link of sausage, tie around it every 3-4 inches interval.
5. Place the sausage in a container then refrigerate for at least 2 days.

Part 3
1. To cook, using a toothpick, prick a two holes on each sausage.
2. Place in a pot, then add 1 cup water.
3. Cook in medium heat for 10 minutes or until water evaporates.
4. Add a little oil if necessary then stir-fry until caramelized browned.
5. Transfer to serving plate and service with fried rice.

Saucy Beef Broccoli

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Ingredients:
1 kilo sirloin or flank beef, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
1 tablespoon lemon or calamansi juice
1/4 cup cornstarch
1 teaspoon ground pepper
3 tablespoon cooking oil
1 tablespoon cornstarch(dissolved in 1 cup water)
sugar and salt to taste

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, lemon juice, cornstarch, salt, ground pepper, sesame oil and marinate for 15 minutes.

Part 2
2. Cook broccoli in a boiling water for 1 minutes or until tender. Drain and rinse with cold water.

Part 3
1. In a sauce pan, heat cooking oil and stir fry beef until color change to brown and start to sizzle. Set aside.
2. In the same pan, saute garlic, onion and ginger.
3. Add in beef and pour dissolved cornstarch, sugar and oyster sauce. Stir cook for another 5 minutes or until sauce thickens.
4. Adjust seasoning according to taste then add in broccoli and mix well.
5. Remove from heat then served with steamed rice.

Notes:
1. To slice beef very thin, freeze it and slice before it is completely thawed.