Foot and Fire

We love Chicken Feet or what we Pinoys call "adidas." While we don't like commercial dressed chicken, we are fans of this chicken part. Collagen is what we were seeping in the joints. And true, the nearest to the bones, the sweetest the meat indeed.  Canola oil Garlic Onions Chicken feet Water Monkey's ear Sesame seeds Bulgogi sauce Fish sauce Apple cider vinegar or coco vinegar Soy sauce Sesame oil Saute garlic and onions until translucent, add chicken feet. Stir and add water. Cover until boiling.  Add monkey's ear and all ingredients except sesame oil. Cover and let cook until tender. Reduce fire to low and continue to cook until juice is a bit jelly.  Add sesame oil and put off fire. 

Eight California Maki for this boy. After a half-day walking tour of the Divisoria, we ended up in the mall there and despite the array of choices, this young man insisted that he will have Sushi and you can't fool him now that he can read and spot photos of something rolled miles away. *** Vegetables and beef strips in teriyaki sauce serves two in a hot plate! *** The vegetables and beef teriyaki on top of rice. ***

By GERLIE M. UY A serving of Sesame Chicken Teriyaki...  500 gms chicken breast, sliced medium thick and in serving size 2 T sesame oil 1/2 cup white wine 1/4 cup soy sauce 1/4 cup premium soy sauce (Lee Kum Kee) 1 T sugar 2 T brown and white Sesame seeds, toasted 1-2 T canola oil for basting In a non-metallic bowl, place the chicken and the next five ingredients. Mix well and pierce the chicken with fork. Chill for 15 to 30 minutes. In a pan, toast lightly the sesame seeds. Set aside. Lightly coat the same pan with canola oil. Pan-grill the chicken breasts, basting each with all if needed.  Let cook for 3 minutes on medium to high heat. repeat until all chicken is done. Place each piece in a serving platter and spread toasted sesame on top of each chicken. Meanwhile, in the same pan, pour the marinade and let boil until the liquid is reduced into half. Put the remaining toasted sesame. Serve in a sauce bowl. A quick capture of the pan-grilled sesame chicken!  The sesame...

By GERLIE M. UY 1 kl beef, sliced tapa-style Marinade 1 cup soy sauce 1/2 cup honey 1 tsp ground pepper 1 tsp rock salt 1 thumb-size ginger, sliced thinly 1 tsp ground ginger (optional) 2 T apple cider vinegar 1 T canola or sesame oil 1/2 cup canola oil (for frying and cooking) onion rings 1 T sesame seeds Garnishing 1 T toasted sesame seeds In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight. Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.  Related post: Chicken wings teriyaki