Filipino Chicken Apretada

Ingredients

1 pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste

Instructions

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

Bistek(Philippine-Style)

STEAK,PHILIPPINE-STYLE
2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons lemin juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water

Instructions

Marinate the meat in lemon juice,soy sauce,pepper and salt for 3 hours or more.
Cook onion rings in oil until transparent.Transfer to a serving dish,leaving the oil in the skillet.Add the meat to the skillet and cook over high heat,stirring often, until tender.Transfer the meat to a serving dish.Add marinade and water to the skillet,simmer for 10 minutes and pour over the meat and onion rings.

American Restaurant in Hayes

Dillingers American Diner is situated on Hayes Street in the charming village backdrop of Old Hayes, opposite The George. It has been a firm favourite with those nearby since 1970, gaining a fan base in excess of tens of thousands. Their novel idea was to provide customers with the quintessential American eating experience in a setting befitting the atmosphere and look of the traditional diner.

More than thirty years down the line, Dillingers is enjoying a new wave of popularity, and rightly so. Still to this day it is providing its customers with mouthwatering dishes full to the brim with succulent meats, sauces that will have you running back for more and sweets close to heaven. Despite its age, this restaurant is looking and feeling very fresh, irrevocably maintaining the American feel-good, eat-well, live-well character. Dillingers is always full of vitality.

The three chefs have between them 80 years varied experience in internationally recognised hotels such as the Hilton. Following their most recent acquisition, a Rational Combi Oven, the business will now be able to provide an ever larger range of dishes, cooked to perfection in a fraction of the time, catering for even bigger parties than previously imagined. The machine steams and bakes, individually or jointly, and has a programme that will cook meat until its medium, rare, well done or even burnt, consistently to the same standard with the same great taste.

The menu strikes a balance between food for gourmands and prices more suited to those working on a budget. Their slogan reads “Great Food you can’t refuse”, and meat connoisseurs certainly won’t be disappointed by the wide selection of juicy cuts. There are also some appealing vegetarian alternatives available, such as the Char Grilled Tuna Steak served with a most generous portion of wedges, fries or jacket potatoes.

The piece de resistance is undoubtedly the rack of tender B.B.Q. Pork ribs. A half serving will only set up back by seven pounds, but you certainly won’t regret going full tilt – the BBQ sauce, handed down from generation to generation, is utterly addictive! Those with a lust for desserts will have a lot of fun choosing from the wide selection of sweets. Bold and beautiful like the Empire State, D’s Knickerbocker Glory stands out as a firm favourite. It’s rich but utterly delicious, complete with chocolate fudgesauce nuts, whipped cream and maple syrup with nuts at the base. Alternatively, why not savour the selection of award-winning ice creams, the most popular being the Alaskan Mint Choc Chip. If you’re a regular and fancy a change, the Dillingers team always have a candy-coated surprise up their sleeve; their last ambush was the decadent Oreo Cookie Bash served with more of their fine Italian ice cream.

The Dillingers experience just wouldn’t be complete without dipping into their extensive bar menu. Composed of over 40 cocktails, a mix of traditional and newfangled, you’ll no longer need to pop over the road to the pub! With a range of “John H Junior Cocktails” on offer, children needn’t feel left out. Light beers and lagers are also available, as well a good choice of Old and New World wines.

As a unique addition to this pleasant neighbourhood, Dillingers American Diner is an absolute gem. The restaurant has a good reputation in the trade, and the food certainly lives up to this. Great service, friendly owners and an upbeat ambiance make this a fun eating experience each and every time.

The Amazing Power of Green Tea for A Better Life

Green tea was discovered when green tea plant leaves accidentally dropped into a pot of water that an emperor was heating. He was pleased with the incredible fragrance that came from the pot and green tea was discovered!

Green tea has many properties that can assist with overall well being and nutrition. Green tea has been used for centuries by the Chinese people to cure all kinds of illnesses from indigestion to arthritis. It is often given to children as young as a few months old to strengthen their immune system. There have been many scientific studies that show that green tea is beneficial to people looking to lose weight.

Green tea has become the most popular weight loss supplement that is on the market today. Nutritional experts believe that green tea antioxidants have a lot to do with the overall benefits. Based upon numerous studies, the natural properties in green tea, especially antioxidants, help to speed up metabolism. With a higher metabolism, calories and fat can be burned quicker. Green tea is safe to use with no known side effects. Remember, the Chinese have been giving it to young children for centuries.

You can just ask you local heath care professional about the benefits of green tea to get a second opinion. Weight loss is a global issue. The antioxidants found in green tea can play an important role in achieving weight loss goals and maintaining health after achieving those goals. When you go to the gym and speak to a physical fitness trainer, he or she will advise you that green tea antioxidants are great for over all weight loss and good health. You can reach your weight loss goals with the help of green tea antioxidants. Green Tea is available in many forms. The most well known is tea that can be brewed. Green tea antioxidants are also available in pill or powder form. If you look at the labels of antioxidants, you will often find that green tea is one of the main ingredients.

A study that was recently conducted in Germany concluded that green tea antioxidants, when taken in the proper dosage, could assist the overweight in achieving their weight loss goals. One study found that green tea antioxidants not only enhance weight loss but also contribute to increases in energy. It was concluded that green tea antioxidants stimulate the metabolism rate that in turn speeds up the fat burning process leading to greater weight loss. Scientist are just now beginning to understand this wonder product. It may take many years before scientists fully figure it out, but in the mean time it doesn’t take much to incorporate green tea into your daily schedule and start enjoying the benefits.

Talking about Chinese Food

Chinese takeaways, Chinese buffets, upmarket Chinese restaurants…so many different variations, yet so many seem to provide the same dishes year in year out. With new businesses closing, and young anxious entrepreneurs trying to make it big, it’s hard to know where to look, where to eat, whom to believe! It doesn’t help that so many share similar names, such as the stock keywords “Beijing”, “Garden”, “Dragon”, “Wok”, and neither do the claims of being “The best Chinese food in town” or that they provide “the finest Chinese delicacies around”. But, enough of the moaning – I decided to test out a number of very different Chinese eating establishments in the Croydon area in the hope of gaining some insight into what’s really hot, and what’s a little bit too past its sell by date.

Not far from the centre of Croydon, Southeast London, is a very understated takeaway called Aroma Express. This has been my local Chinese for many years, and despite its modest appearance, it really does serve some great quality dishes. The chef has had a lot of experience, so customers often choose this takeaway over others simply because they can have their requirements tailored to their own palette. Service is fast, but never rushed or compromised, and the selection of meats are of good quality, prime cuts, tender and flavoursome. The menu, I agree, does not exude great originality, however the beauty lies within the dishes themselves. The Black Bean Sauce dishes are superior, so too are the Sweet and Sour selections, and the Special Fried Rice or House Special Noodles are a must have for complimenting these excellent specialities.

As a stark contrast to Aroma Express, and slightly further West, brings us to the Jade Dragon of Wallington. Modern appearance, yes. New lick of paint, yes again. Tasty food? No sir. I thought I’d see for myself whether the myths about this place were true, so I ordered a selection of dishes; King Prawn Balls, Chicken with Green Pepper and Black Bean Sauce and Satay Beef. First off, the Prawns were very bland, rubbery and unseasoned, encased in greasy batter. The Chicken was acceptable, but came with an overpowering and very salty bean sauce, and the cuts of Beef drowned in Satay Sauce were crude, with gristle and much fat. Overall, I was not impressed by this establishment’s food, and would avoid it all costs! This, for me, characterises the negative side of Chinese takeaway food that can so easily damage its reputation.

My last two recommendations have got to be Xu Sheng along Stafford Road, Croydon and China Kitchen in Penge. With a bright orange front, Xu Sheng can’t be missed. The buffet meal comes with an excellent selection of house specialities, all freshly prepared and flowing with piquancy and gusto. If you prefer a solo dish, such as Crispy Fragrant Aromatic Lamb, you won’t go away disappointed. Other Chinese classics are of great value, not only in price, but will keep your taste buds well and truly active. China Kitchen, a takeway situated on Maple Road, off Penge High Street shares Sheng’s relish and vim; dishes such as the Pork with Cashewnuts in Yellow Bean Sauce or the Fillet Steak with Black Pepper Sauce are delightful and in generous portions too. What’s more, service is always very reliable and friendly.

In conclusion and much to my delight, there are a good range of highly innovative and talented chefs in the trade who are simply qued up when it comes to serving high quality Chinese food. Although my findings are limited to a specific area, I am almost certain that there are other great Chinese restaurants out there right across the UK. The diamond does not always lie within beautiful, palatial surroundings, so don’t be fooled by these post modern-looking joints with fancy drapings and expensive interior designs - often well-established restaurants with a matured sensibility can have that golden touch.

Chicken Lollipop

Ingredients

Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

Instructions

1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

5.Serve hot with szechwan sauce.

Pork-Pina Hamonado

Ingredients

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice

Instructions

Combine sugar, salt and praque powder or salitre. Rub mixture
on pork. Spread pork and alternately arrange slices of pork fat,
carrot, pickles and pineapple chunks until
all ingredients are used up. Roll and tie firmly with crocheting
thread.

Combine dripping from pork, pineapple chunks syrup and
pineapple juice then marinate meat
overnight. Simmer meat in marinade for 1 hour. Remove
thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick
and serve as sauce. Slice meat and arrange in a platter.