follow US

  • Luis and JudyAnn

Updated: 2 days ago

Chicken karaage, or Japanese fried chicken, is made by marinating chicken in soy sauce and then coating it in egg white and corn starch and frying it twice. The result is blissfully crisp and golden on the outside, tender and quite juicy on the inside.




Try to say “karaage” without salivating just a little. These little nuggets of chicken simultaneously give you a satisfying crunch on the outside and juicy tenderness on the inside. No izakaya menu or Japanese cooking collection is complete without a solid karaage recipe.


Deep-fried foods have been developed and enjoyed around the globe for millennia, and Japan is no exception. There is tempura, pieces of seafood and vegetables fried in a light coating of egg, flour and water. There is tonkatsu , breaded pork cutlets fried and served with sliced cabbage and a thick Worcestershire-style sauce. There is korroke, deep-fried balls of mashed potato covered in breadcrumbs. Lastly, there is karaage , bite-sized pieces of tender chicken seasoned in a ginger soy mixture, dipped in flour and starch and deep-fried until coated in a crispy golden robe.


To prepare the dish, small pieces of chicken, meat, or fish are marinated, dredged in flour, and deep-fried. The crispy bits of meat are traditionally served with fresh lemon wedges and mayonnaise for dipping. Boneless meat is typically used for making karaage. The meat is usually cut into thin strips or bite-sized pieces. Chicken is the most popular choice, although boneless beef, pork, or firm fish may be prepared karaage-style as well.


Fresh lemon wedges are traditionally served with karaage, and Kewpie brand mayonnaise is the most popular condiment for the dipping sauce. If Kewpie is unavailable, a homemade version may be made with plain mayonnaise and rice vinegar or apple cider vinegar, seasoned with a little MSG. A small amount of hot mustard or cayenne pepper may also be added for spice.


Karaage is a favorite dish in Japan’s izakaya pubs. Since it may also be served cold, it is also a popular choice for bento lunchboxes. Karaage is also included on menus in many Japanese restaurants outside Japan.



Ingredients:

  1. 14 Oz./400g./1lbs. chicken

  2. 2 Tbsp. soy sauce

  3. 2 Tbsp. mirin

  4. 2 Tbsp. sesame oil

  5. Pinch of salt & pepper

  6. 1 Tbsp. ginger paste

  7. 2 Tbsp. chopped garlic

  8. 6 Tbsp. corn starch


Directions:


  1. Cut the chicken thighs into bite-size pieces. Don’t make them too small or too large.

  2. Put chicken in a bowl and add all of the marinade to the chicken. Mix well with chopsticks or other mixing utensil. Marinade in the fridge for 30 minutes or more. If you have no time, just leave it 10 minutes.

  3. Add starch and mix well to coat evenly. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place chicken in one layer, making sure no piece is touching another piece. Bake 20 minutes. Take out and make sure there is no pink in the middle of the largest piece.





  • Luis and JudyAnn

It’s the dish that the late Anthony Bourdain said, would win the hearts and minds of America”. the most generally desired and highly sought-after street food in the Philippines and for good reason. Filipino Sisig is a stellar dish, unmatched in richness and taste. As Anthony also said, “It is everything I love about food”.




When it comes to debates about which Filipino dish best deserves the right to be called the National dish, it comes down to two factions: Team Sinigang and Team Adobo. But while these two go head to head in defending the right to be named as the country’s most iconic dish, another has been making strides, appearing as, fast food chips, and even as canned goods, Sisig. Its latest reincarnation may be young compared to its seasoned contemporaries, but it’s no less worthy of the praise its garnered from no other than Anthony Bourdain and Andrew Zimmern.




The term"sisig" refers to the spicy and fatty, but oh-so popular, meat dish served all over the Philippines. It is considered a specialty food because its long and taxing preparation is really a "labor of love." But after hours of cooking, the aroma alone can make anyone water at the mouth.



The late Lucia Cunanan, a Papangeno chef also known as the Sisig Queen, was the one who invented the recipe. The taste just clicked and it became so popular across the archipelago that majority of Filipino bars and restaurants in the country have a pork sisig on their menu.


Sisig is best served with a mug of ice-cold beer. It is the unofficial national dish for Filipino beer-drinkers because of its unique blend of chili-pepper spice, sour vinegar and calamansi juice, as well as the saltiness of salt and soy sauce. Other herbs like garlic, red onion, white onion, ginger, black pepper, green bell pepper, celery, green onion leaves, kinchai, and kuchai also add to the rich bouquet of aromatic flavor.



This dish has two important components, the sisig base and the sisig sauce. The sisig base makes use of deep fried pork belly that’s been softened by boiling, giving the dish both juiciness and crispness that sisig is known for. The sauce takes the flavors we associate with the dish and mixes it all together for a rich sauce that you can adjust according to to your tastes. The rest of the ingredients with the exception of pork rinds are the traditional components you’d find in your sisig, calamansi and red onion to cut through the richness of the entire dish. Go on, cook yourself a batch of Sisig and join Team Sisig while you’re at it. 








Ingredients:


1.1 pouch of Mama Sita’s Sisig Mix

2.2.2 lbs. of Pork meat, grilled or fried, finely chopped

3.1 onion chopped

4.¼ cup of water



Directions:


1.Combine all ingredients in a bowl and mix well.

2.Garnish with chili pepper if desired.

Updated: May 20

Are you starting to feel the heat? Enjoying a cold drink is the perfect way to keep cool on a hot day. Of course, you will need to make sure that you have at least one ice cube tray close to hand.


The summer heat is slowly creeping in, and this will call for plenty of ice cold drinks to cool off. You will, therefore, need a constant supply of ice cubes to use when you need to quench your thirst. While most refrigerators come with built-in ice makers, you may want to make additional ice cubes to ensure you have as many as needed. This where Sumpri Sphere Ice Mold & Big Ice Cube Trays can prove to be useful.





When shaking or stirring a cocktail, you can use any ice cubes you like, as long as they’re made from good-tasting water. But when it comes to serving that cocktail, or a favorite spirit or nonalcoholic beverage, for that matter, you might want to consider using ice that’s a little more special. Sure, your drink will still taste great even if you use ice from your freezer’s ice tray. But a perfectly shaped ice cube or sphere can elevate your drink and give it an especially elegant and polished look.

That durability and pliability of silicone make the material a reliable option for freezing more than just water (think soups, pestos, and pureed foods). Plus, some trays are even safe for use in the oven to make baked goods like muffins or brownies. Another perk? These soft molds are available in a number of shapes other than traditional square cubes. Larger round spheres, for example, make ice that is perfect for whiskey and cocktails because the ice takes longer to melt, so your drink stays cold without becoming watered-down.

Sumpri Sphere Ice Mold & Big Ice Cube Trays come in a high-quality silicone material to ensure they last longer with regular use. The silicone used is BPA free, and the trays are safe to use in microwave and dishwasher. The trays can withstand temperatures from -104 degrees to 444 degrees. These particular trays can be used for other edibles other than water. You can use the ice cube container to make delicious snacks in the comfort of your own home, and when it's time to party you can count on the trays to give you long-lasting ice for your whiskey or bourbon. The ice from these trays melts slowly, keeping your items cooler for long. The trays are environmentally friendly and would make perfect gifts.

If you're interested in the quality ice molds mentioned, check out there Amazon store and website http://www.amazon.com/gp/product/B01NBJNMV1

Want to watch this recipe in action? Subscribe, Like, Share this recipe out and comment to let us know what you think of this White Claw Mango Brazilian Lemonade.



Check us out on Social Media at Just8Ate on Youtube, Pinterest, Instagram, Twitter, and Facebook.

© 2018 by Just 8 Ate Proudly created with Wix.com