Cheesy Pork Wanton Poppers

I thought of this recipe because of the gloomy weather and the bad news about the flood in the Philippines. I wanted to eat something hot and different.

Ingredients:
1 pack Wanton wrappers
1 pack Cheese sliced into small bites

1/2 kilo ground pork
1/2 cup tomato sauce
5 tbsp tomato paste
1/2 tsp Italian seasoning
1/2 tsp Allspice
1/2 tsp Chinese Five Spices
1/2 tsp Paprika
1/2 tsp salt
1 tsp pepper
1/4 cup soy sauce
1/4 cup water
5 cloves of garlic, minced
2 medium onions, finely minced
3 tbsp olive oil

Preparation:
1. Saute garlic and onions to the olive oil.
2. Add all ingredients except the wanton wrappers and cheese. Let it simmer, and make sure there is no liquid left.
3. Let the pork cool.
4. Assemble the pork and cheese in the middle of the wanton wrappers. Use water to seal the sides.
5. Deep fry the poppers until it is golden brown.

You may want to dip the poppers in salsa, garlic mayo, ranch or cheese sauce.

Spicy Paprika And Calamansi Chicken

Few things I love to eat are chicken and spicy food, so this recipe is a real treat for me. And after trying the recipe I saw in the internet care of The Backyard BBQ, I had to change and add some ingredients that are available in our kitchen.

Ingredients:

6 pcs chicken (cut per portion)

3 tbsp smoked paprika

1 tsp allspice

1 tsp Chinese five spices

1 ½ tsp salt

1 tsp pepper

1 tbsp chili flakes (optional)

6 cloves of garlic, crushed

1 small onion, finely minced (you may substitute this with ginger about 3tbsp)

2 tbsp Worcestershire sauce

6 tbsp calamansi juice

2 tsp tomato paste

2 tbsp olive oil

Note:

You may use chicken tenders and/or remove the skin but I preferred to leave the skin on for additional flavor and fat when its cooking. You may also leave the chili flakes out of the list of ingredients because paprika will tend to taste spicy once it starts to cook. I added onions to remove the odd taste or “lansa” of the chicken especially during marination because I ran out of ginger

Preparation:

Prepare all ingredients to a big bowl and let the flavors will be infused together. It will become like a paste and you want the consistency of the paste all throughout the marinade time.

Let the chicken cuts be dry because you would not want a watery marinade. And transfer it to the marinade paste. Be sure that all chicken are well covered by the paste.

Let it rest for one to three hours and turn it every hour to ensure that each sides of the chicken are covered with the paste.

You may cook the chicken in the oven, or on top of the grill, but I cooked my chicken stove top in a little olive oil, about 2 tbsp of oil.

Serve it with hot steamed rice.

This is a very savory dish so be sure that you have desserts covered.

Stove Top Pork BBQ

If you want to enjoy a decent BBQ at home but circumstances prevent you from grilling outside, try this simple recipe. It is also a good alternative to cook meats in the freezer you haven’t use. Cooking BBQ with red wine is my weakness, and this is a great recipe if you have leftover wine stored inside your refrigerator. You can use chicken, beef or lamb.

Ingredients:

½ kilo pork

¼ cup soy sauce

¼ cup red wine

¼ cup oyster sauce

¼ cup combination of tomato paste and ketchup

½ cup water

2 tbsp. prepared mustard

4 garlic cloves, crushed

1 tsp pepper

1 tsp. red chili flakes (optional)

2 tbsp brown sugar

½ tsp all spice

½ tsp Chinese five spices

½ tsp Italian seasoning

Preparation:

   1.      Mix all the ingredients in a sauce pan, and let it simmer for 2 minutes.

   2.      On a different sauce pan, boil the pork for 20 minutes on high heat.

   3.      Add the pork on the boiling marinade and cover it.

   4.      Cook the pork until fork tender, and serve it with steamed rice or roasted vegetables. Cooking time will vary to the meat you will use. For pork and chicken it may take 30 to 45 minutes. For beef and lamb about 50 to 75 minutes.