Popcorn Chicken Recipe

Prep Time
12 mins
Cook Time
5 mins
Total Time
17 mins
 
This is a recipe for Popcorn Chicken.
Course: Appetizer
Servings: 4
Ingredients

 1 lb. boneless chicken breast sliced into cubes

 1/2 teaspoon garlic powder
 1/4 teaspoon ground black pepper
 1 teaspoon salt
 1 teaspoon paprika optional
 2 eggs
 1 cup all-purpose flour
 3 to 4 cups cooking oil

Instructions

1. Place chicken in a bowl. Add garlic powder, ground black pepper, salt, and paprika.
Mix well. Let the chicken absorb the seasonings for 10 minutes.
2. Meanwhile, Crack the eggs in a bowl. Beat.
3. Place flour in a bowl. Line-up with the bowl of beaten egg and then the one the
marinated chicken breasts.
4. Heat the oil in a cooking pot to 300F.
5. Dip each piece of chicken in beaten egg, and then dredge in flour. Make sure that
the chicken gets coated with flour all over. Put in a clean plate or bowl.
6. Double coat the chicken by repeating the previous step (dip in egg again and then
dredge in flour).
7. Deep fry each coated chicken piece for 3 to 5 minutes or until light to medium
brown. Remove from the pot and let the excess oil drip.
8. Arrange in a a serving plate with your favorite dip. I suggest that you serve this with
ranch.
Bacon Wrapped Sea Scallop
Prep Time
10 mins

Cook Time
18 mins

Total Time
28 mins
This is a recipe for Bacon Wrapped Sea Scallop.
Servings: 5
Ingredients

 9 to 12 pieces large sea scallops

 9 to 12 strips of bacon
 1 teaspoon garlic powder
 14 teaspoon salt
 1/4 cup unsalted butter sliced into small cubes
 2 teaspoons minced flat leaf parsley

Instructions

1. Preheat oven to 3750F

2. Place the scallops in a bowl. Add garlic powder and salt. Rub all over the scallops.
3. Wrap 1 strip of bacon on the sides of a scallop. Secure by inserting a toothpick into
the scallop. Do this step until all the scallops are wrapped with bacon.
4. Arrange the bacon wrapped scallops on a baking tray. Bake for 15 to 18 minutes.
5. Remove from the oven. Top each piece with a cube of butter.
6. Arrange in a serving plate. Sprinkle minced parsley all over the scallops.
7. Serve. Share and enjoy!
Burong Mustasa (Pickled Flat Mustard Greens)
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
This is a recipe for Burong Mustasa (Pickled Flat Mustard Greens)
Course: Vegetable Appetizer
Cuisine: Filipino
Servings: 3
Ingredients

 8 ounces fresh flat mustard greens

 2 tablespoons coarse sea salt
 3 tablespoons rice
 1 ½ cups water

Instructions

1. Wash the flat mustard leaves and pat dry. Soak under the sun for 1 hour or until
wilted.
2. Meanwhile, prepare the rice water by combining rice and water in a pot. Cover and
cook the rice in medium heat until soft.
3. Combine salt and mustard leaves in a bowl. Gently mash the mixture. Arrange in a
resealable jar.
4. Place a mesh strainer over the jar. Pour the rice water from the pot. Note: the soft
rice should be filtered by the mesh. We only need the water for this process.
5. Cover the jar. Let it stay in room temperature for 4 to 6 days.
6. Serve as an appetizer or use an ingredient to cook fish, egg, and other dishes. You
can stock it in cooler temperature (50 to 550F) for the flavor to develop further.
7. Share and enjoy!
Tuna Salad Over Crackers
Prep Time
10 mins

Total Time
10 mins
This is a recipe for Tuna Salad Over Crackers.
Course: Appetizer
Servings: 6
Ingredients

 1 can 6-oz albacore tuna in water, drained

 5 tablespoons mayonnaise
 1 tablespoon minced onion
 2 teaspoons minced celery
 1 teaspoon superfine mustard powder
 A dash of ground black pepper
 A dash of salt
 1 pack of soda crackers or snack cracker

Instructions

1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the ingredients
together.
2. Add mayonnaise and mustard powder. Continue to mix. Taste the mixture and add
salt and pepper as needed. Make sure that the ingredients are well blended.
3. Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture and top over
crackers.
4. Serve. Share and enjoy!
Chicken Dynamite Lumpia Recipe
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 10
Ingredients
 1 lb. ground chicken
 1 teaspoon garlic powder
 1 teaspoon onion powder
 ¼ teaspoon ground black pepper
 ½ teaspoon salt
 1 cup bread crumbs
 10 pieces long green pepper siling pansigang or finger peppers
 Lumpia wrappers
 1 cup Panko bread crumbs
 2 eggs
 1 ½ cups cooking oil

Instructions
1. In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg,
and bread crumbs, salt and ground black pepper. Mix well. Set aside.
2. Arrange the long green pepper in the middle of the lumpia wrapper. Cover the
pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and
chicken mixture. See this egg roll recipe video for guidance. However, you will only
need to cover one side completely; the side with the pepper stem should be open so
that part of the pepper will be visible.
3. Heat the cooking oil in a frying pan.
4. While the oil is being heated, beat an egg in a wide bowl.
5. Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs.
Make sure that the lumpia is fully coated with crumbs.
6. Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for
5 to 6 minutes per side or until the color of the outer part turns golden brown. Note:
the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly
browning the bread crumbs (250F is good enough). Otherwise, there is a possibility
that the chicken will be somewhat raw.
7. Transfer to a plate line with paper towels. This will absorb the oil.
8. Arrange in a serving plate.
9. Serve. Share and enjoy!
Crab and Pork Shumai/Siomai Recipe
This is a yummy siomai recipe. Crab meat and ground pork are combined along with other
ingredients to produce a delicious dimsum dish.

Course: Appetizer

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings: 6

Ingredients

 2 lbs ground pork

 12 ounces crab meat
 3 tbsp sesame oil
 1 large egg
 1 medium sweet onion minced
 1 cup minced carrots
 1 pack won ton wrapper
 1/2 teaspoon ground black pepper
 2 tsp salt
 Cooking oil spray
5 cups water for steaming
Instructions
1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden
spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients
are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1 1/2 teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step
until you are down with the last shumai. If you need more guidance on this step, this pork siomai
recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use
Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a
cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
 6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to
prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

Easy Pinoy-Style Nachos Recipe

 
½ kl ground pork
1 pc. cucumber (cut into tidbits)
3 pcs . tomatoes ( cut into small pieces)
1 small pouch cheese spread (put in a small
plastic for easy spreading)
1 small pouch mayonnaise (put in a plastic for
easy spreading)
Pack of Nachos 300 gms lettuce or cabbage
(cut into small pieces)
Garlic, onion, and salt

Cooking Instructions:

Ingredients
 ½ kl ground pork
 1 pc. cucumber (cut into tidbits)
 3 pcs. tomatoes ( cut into small pieces)
 1 small pouch cheese spread (put in a small plastic for easy spreading)
 1 small pouch mayonnaise (put in a plastic for easy spreading)
 Pack of Nachos
 300 gms lettuce or cabbage (cut into small pieces)
 Garlic, onion, and salt

Instructions
1. Saute garlic, onion and ground pork, add salt to taste. Set aside.
2. In a plate put some Nachos, add tomatoes, cucumber and lettuce/cabbage.
3. Add sauteed ground pork.
4. Spread with mayo and cheese.
5. (Optional) Add some grated cheese on top.