Scribd
Upload
77 views7 pages

Sweet and Sour Sauce Fish

This document contains recipes for three chicken dishes: 1. Sweet and Sour Sauce Fish - A recipe for tilapia fillets cooked in a sweet and sour sauce made from pineapple juice, rice vinegar, ketchup, brown sugar, and bell peppers and onions. 2. Bon Chon Style Soy Garlic Wings - A recipe for chicken wings twice fried and tossed in a soy garlic glaze containing soy sauce, mirin, brown sugar, garlic, ginger, and sesame seeds. 3. Chicken bicol express - A Filipino chicken stew made with chicken, shrimp paste, garlic, onion, coconut milk, chili peppers, and served over rice.

Uploaded by

mylene
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
77 views7 pages

Sweet and Sour Sauce Fish

This document contains recipes for three chicken dishes: 1. Sweet and Sour Sauce Fish - A recipe for tilapia fillets cooked in a sweet and sour sauce made from pineapple juice, rice vinegar, ketchup, brown sugar, and bell peppers and onions. 2. Bon Chon Style Soy Garlic Wings - A recipe for chicken wings twice fried and tossed in a soy garlic glaze containing soy sauce, mirin, brown sugar, garlic, ginger, and sesame seeds. 3. Chicken bicol express - A Filipino chicken stew made with chicken, shrimp paste, garlic, onion, coconut milk, chili peppers, and served over rice.

Uploaded by

mylene
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 7

Sweet and Sour Sauce Fish

 
Print
Prep time
15 mins
Cook time
20 mins
Total time
1 hr and 5 mins
 

Yield: 4 Servings

Ingredients
o 4 (4 ounces each) tilapia fillets, cut into 2-inch pieces
o 2 tablespoons soy sauce
o 1 cup flour
o salt and pepper to taste
o 1 egg, well beaten
o oil
o ½ small yellow bell pepper, cut into cubes
o ½ small red bell pepper, cut into cubes
o 1 small onion, peeled and sliced thinly
o 1 cup pineapple juice
o ½ cup rice vinegar
o ¼ cup ketchup
o ½ cup brown sugar
o 1 teaspoon salt
o 1 tablespoon cornstarch

Get Ingredients Powered by Chicory

Instructions
1. In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in
the refrigerator. Drain well.
2. In a bowl, place egg. In another bowl, combine flour and salt and pepper
to taste. Individually dredge fish in flour, dip in the beaten egg and then
dredge again with flour to fully coat.
3. In a pan over medium heat, heat about 1-inch deep of oil. Add battered
fish fillets and cook, turning once or twice, until golden and cooked
through. Remove from pan and drain on paper towels.
4. In a bowl, combine pineapple juice, vinegar, ketchup, sugar and salt. Stir
until sugar and salt are dissolved. Add cornstarch and stir until well
dispersed. Set aside.
5. In a pan over medium heat, heat about 1 tablespoon oil. Add bell
peppers and onions and cook, stirring regularly, until half cooked. Remove
from pan and set aside.
6. In the pan, add liquid mixture and bring to a boil, whisking regularly, for
about 2 to 3 minutes or until thickened.
7. Add bell peppers and onions and cook for about 1 minute or until tender
yet crisp. Add fried fish fillets and cook, tossing gently, for about 1 to 2
minutes or until heated through and coated with sauce. Serve hot.

Bon Chon Style Soy Garlic Wings

INGREDIENTS:
½ kilograms chicken wings
2 cups cornstarch
For the Soy Garlic Glaze:
¼ small onion, minced or grated
4 cloves garlic, minced
½ cup light soy sauce
¼ cup mirin*
2 tablespoons brown sugar
½ teaspoon garlic powder
1 teaspoon cornstarch (for slurry)
1-inch ginger, peeled and grated
Salt and pepper, to taste
toasted sesame seeds, for garnish

*Substitute for Mirin: Per 1 tbsp rice vinegar mix in about 1/2 teaspoon
sugar.

INSTRUCTIONS:
DEEP FRY CHICKEN:
Using paper towels, pat dry each chicken wings. Season then dredge each
chicken in cornstarch.

In a saucepan, heat enough oil and deep fry chicken wings in batches until
cooked through. Transfer on a plate lined with paper towels to drain excess
oil.

Set aside oil in pan for second re-fry later. Let the chicken cool, dry and
dripped excess oil. Set aside.

FOR THE SOY GARLIC GLAZE:

In another saucepan, combine onion, garlic, soy sauce, mirin, brown sugar,
garlic powder and ginger. Cook over low-medium heat and keep stirring until
sugar is totally dissolved.
In a small bowl, add cornstarch and 3 tablespoon of the soy-garlic mixture.
Mix it well to dissolve. Add it back to the saucepan and mix it well to thicken
the sauce.

RE-FRY CHICKEN:
Reheat the oil and re-fry the chicken quickly in very hot oil. This will make the
chicken very crispy just like Bon chon chickens.

Drain oil and transfer on a plate line with paper towel. In a large container with
cover transfer all the chicken wings and glaze. Cover the container and shake
it well to even out glaze

Sprinkle with toasted sesame seeds upon serving. Happy cooking and enjoy!

Chicken Afritada Ingredients


4 tablespoons cooking oil

1 medium onion, diced

4 cloves garlic, minced

1 kilo chicken, cut into serving pieces

1 pack (200-gram) tomato sauce

1 cup water

1 large potatoes, quartered

1 large carrot, sliced

1 large red bell pepper, sliced

1 teaspoon white sugar


salt, to taste

black pepper, to taste

ADVERTISEMENT - CONTINUE READING BELOW 

How to Cook Chicken Afritada


Saute the onion and garlic in a preheated pan with cooking oil.

Stir in the chicken until the color turns light brown.

Pour-in tomato sauce and water then simmer for 30 to 40 minutes.

Add the potato and carrots then cook for 7 minutes or until the vegetables
are soft.

ADVERTISEMENT - CONTINUE READING BELOW 


Put-in the bell pepper slices. Season with salt, sugar, and ground black
pepper then cook for a few minutes. Serve hot. 

Chicken bicol express

Ingredients

2 lbs. chicken meat, cut into bite size




2 tablespoon sautéed bagoong (shrimp paste)

5 cloves garlic, minced



1 small onion, chopped



1 1/2 cup coconut milk



1/2 cup water



6 to 10 red and green chili peppers, sliced thin



salt and ground pepper to taste



2 tablespoon cooking oil


Instructions
Using a deep pan, heat cooking oil
in medium heat. Saute garlic and
onion until caramelized.
Add chicken and cook until it turns
golden brown.
Add shrimp paste and stir well.
Cook for few minutes.
Add water and cook for 5-10
minutes or until chicken is almost
cooked.
Add coconut milk and simmer in
for 5 minutes.
Season with ground pepper and
more salt if needed.
Add chili peppers and stir.
Continue to simmer till sauce
thickens and pork is fully cooked.
Remove from heat and serve hot
with lots of rice. Enjoy!
Chicken Bicol Express Ingredients

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy