HOW TO MAKE SWEET AND SOUR SAUCE GOOD FOR THE PERSONS ALLERGIC TO FOOD COLORINGS

How to Make Sweet and Sour Sauce Good for the Persons Allergic to Food Colorings –I know someone who has allergy from food colorings and he is really upset whenever we go to a party especially when the foods at the party have food colorings. Most of the sweet and sour sauce have it so I thought there is something I could do for him. There are many ways how to make this kind of sauce just remember to use non-food coloring ingredients. There are also some ways to make your sauce with color in natural ways. Here is how to make Sweet and Sour Sauce good for the persons allergic to food colorings: 

INGREDIENTS

2/3 cup of rice vinegar

8 tbsp brown sugar

2 tbsp pure tomato sauce or ketchup

2 tsp low sodium soy sauce

4 tsp cornstarch

8 tsp cold water

COOKING PROCEDURE

1. In a saucepan, combine vinegar, sugar, tomato sauce and soy sauce.

2. Bring to a boil. 

3. In a small bowl, combine cornstarch and water.

4. Combine all the ingredients in the same sauce pan and boil until thickens

HOW TO MAKE SWEET AND SOUR SAUCE GOOD FOR THE PERSONS ALLERGIC TO FOOD COLORINGS

HOW TO COOK ORANGE CHICKEN (QUICK AND EASY)

How to Cook Orange Chicken (Quick and Easy) –this dish is very popular, in fact, I always find it being taken out from many fast-food chains. This is a Chinese dish though many people know and have eaten Orange Chicken. These days, Orange Chicken is cooked in many countries including United States and the Philippines. I have tried to cook many versions of this dish and I was happy that all of the recipes I tried had great tastes that I wound even make my very own version. This recipe I am going to share with you is not mine but I would like you to start with this recipe for this is quick and easy version. Here is how to cook Orange Chicken (Quick and Easy):

INGREDIENTS

Oil

4 chicken breasts (cut into chunks)

2 cloves garlic (minced)

1 tbsp ginger (minced)

For the Marinade

2 tbsp cornstarch

4 tbsp rice wine

For the Sauce

½ tsp hot chili paste

2 tsp brown sugar

2/3 cup of pure orange extract (I prefered Ponkan)

4 tbsp low sodim soy sauce

2 tsp sesame oil

COOKING PROCEDURE

1. In a large bowl, combine all the ingredients for the marinade. Mix well.

2. Add chicken and marinade for 20 minutes.

3. Combine all the ingredients for the sauce in a small bowl.

4. In a wok, pour in oil for frying and heat.

5. Add the garlic, stir-fry until light brown then add the ginger.

6. Add the chicken and stir-fry until almost cooked.

7. Add the sauce and stir-fry until sauce thickens.

8. And serve with rice or your favorite red wine.

HOW TO COOK ORANGE CHICKEN (QUICK AND EASY)

HOW TO COOK MUSHU PORK (MUSHU BABOY)

How To Cook Mushu Pork (Mushu Baboy) –here ia another Chinese dish that you might think fancy because it it always served in fancy hotels and restaurants but if you are going to make this dish yourself, well you can say “those restaurants fooled me”! Haha! I am just kidding. But seriously, this dish is not as tricky as you think and not as expensive as how you bought it in the restaurants. You can even make yourself a new version and experiment by replacing other ingredients. Here is how to cook Mushu Pork (Mushu Baboy):

INGREDIENTS

4 tablespoon of Canola oil

4 tablespoon of sesame oil

1 kilogram of pork (cut into thin strips)

6 cups of shredded cabbage

100ml low sodium soy sauce

1 small stalk of spring onions (chopped)

4 tablespoon of rice wine

200g mushroom (thinly sliced)

4 tablespoon of oyster sauce

2 medium size carrots (cut into thin strips)

2 red capsicum (sliced thinly)

COOKING PROCEDURE

1. In a wok, heat two tablespoon of canola oil.

2. Stir-fry the pork until cooked or browned. Remove from wok.

3. In the same wok, add the remaining canola oil and heat.

4. Stir-fry the carrots, mushroom and capsicum for 2 minutes.

5. Add the spring onion, rice wine, soy sauce, cabbage and pork. Stir-fry for another 2 minutes.

6. Transfer in a bowl. Add sesame oil and stir.

7. And serve.

HOW TO COOK MUSHU PORK (MUSHU BABOY)

HOW TO COOK CRAB RANGOON (CHINESE STYLE)

How to Cook Rangoon (Chinese Style) –I can’t get enough of Chinese dishes because I really loved them. They really know how to cook mouth-watering dishes. From fish to pork, from soups to eggs, they have many ways to cook them. I onced asked myself what about crabs or other seashells? Can they really make very delicious dishes made out of those main ingredients from the sea? I was amazed and no question about their cooking skills since I tried their Crab Rangoon. I even tried cooking it myself and I loved the result. Just don’t make your Rangoon too complicated because for sure youre gonna ruin it. Here is how to cook Crab Rangoon: 

INGREDIENTS

16 oz. crab meat, either fresh or canned ones (flaked)

12 oz. dairy cream cheese

1 small size Tanduyong or red onion (chopped)

1 teaspoon of Worcestershire sauce

1 teaspoon of low sodium soy sauce

A dash of ground pepper

2 pieces of spring onion (chopped)

3 cloves of garlic (minced)

1 pack of Won Ton wrappers

3 cups of water

Cooking oil (enough for deep-frying)

COOKING PROCEDURE

1. In a bowl, combine together the crab meat, cheese, onions, Worcestershire sauce, soy sauce, pepper, spring onion and garlic.

2. Lay out Won Ton wrappers. Scoop fillings and spread on the wrapper once per wrapper.

3. Wet the edges of the wrapper to serve as sealant so that it won’t break when frying.

4. Fold the wrapper gently to for a triangle. Set aside.

5. In a wok, heat enough oil for deep frying.

6. Carefully drop Rangoons batch after batch.

7. Deep-fry until the Rangoon turns golden brown.

8. Remove from wok and drain with paper towels to remove excess oil.

9. Serve with your favorite sauce.

HOW TO COOK CRAB RANGOON (CHINESE STYLE)

HOW TO COOK CHINESE STYLE FRIED RICE

How To Cook Chinese Style Fried Rice –I have shared with you two recipes of my fried rice. One of those is the Chinese chao fan. But this time, I would like to share with you this other version of Chinese fried rice that you would surely love for your breakfast. If you have experienced eating breakfast in different Chinese restaurants, you have noticed that rice are not the same with each others. That means that even you can make your very own version of this dish. I am just only giving you a simple guide how to make it. Think of the ingredients that you think you like to combine with rice. Here is how to cook Chinese style fried rice:  

INGREDIENTS

½ stalk of green onions (chopped)

6 cups of kilabban/cooked rice (cold)

3 eggs

1 ½ teaspoon of salt

A pinch of freshly ground pepper

6 tablespoon of oil

2 tablespoon of cooked green peas

2 tablespoon of cooked carrots (minced)

2 tablespoon of low sodium soy sauce

1 tablespoon of oyster sauce

COOKING PROCEDURE

1. In a small bowl, whisk the egg. Add pepper and salt.

2. In a wok, pour in oil and heat.

4. Add rice and stir fry for 2 minutes.

5. Pour in the eggs while stirring.

6. Add soy sauce, carrots, green peas and oyster sauce. Stir fry until the eggs solidify.

7. Add spring onions and stir fry for another minute.

8. And serve.

HOW TO COOK CHINESE STYLE FRIED RICE