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Yesterday afternoon we dropped by at the asian market (Seafood City) at Tukwila, and I got some yummy Filipino products.  I got some produce like bittermelon (ampalaya) and kangkong (water spinach).  I only get to buy these veggies in an Asian market thus I rarely get to prepare and eat them.  To add more yummyness to the kangkong, I also prepared lechon kawali( fried pork belly) and garlic chips.  I planned to prepare asian food this week (poor hubby) to make use of my asian goodies!

Recipe credits to “panlasangpinoy.com”

Adobong Kangkong

Ingredients:

1 bunch water spinach (kangkong), leaves separated and stalks chopped in 1 inch length
1/4 cup soy sauce
1/8 cup vinegar
1 head garlic, crushed and chopped
1/4 cup water
2 tablespoons cooking oil
salt and pepper to taste

Cooking procedure:

1. Heat a cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, put-in the garlic then brown.
3. Pour the soy sauce, vinegar, and water in the cooking pot and let boil.
4. Add the Kangkong stalks and cook for 1 to 2 minutes.
5. Sprinkle salt and ground black pepper then stir.
6. Add the Kangkong leaves and gently stir to mix with the other ingredients. Cook for 30 seconds at most.
7. Transfer to a serving plate and top with toasted garlic.
8. Serve. Share and enjoy!

I got this recipe online (www.howsweeteats.com).  It looked so easy and yummy!  I had most of the ingredients that I needed to make this tonight, Hubby said it’s “OK” but then again he’s not really into egg dishes. I will most likely prepare this again for “brunch” with friends!

Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter

Preheat oven to 350 degrees F.

Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying [used this tip from Ina Garten]. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

The name of this recipe might sound so complicated but the truth is, this is one of the simplest dishes I’ve ever made.  This is my first time to make “stuffed chicken” because I always get so intimidated with the dish.  It looks so complicated but after preparing this last night, I can honestly say it’s so easy.  I will for sure be making LOTSSSSS of stuffed chicken in the future (I can guarantee it already because I know it’s that easy!).  I got the recipe in the food network book, told you I’m determined to use this book a lot, so far so good!

1. Spinach Goat cheese filling:

Mix 1/2 cup softened goat cheese, 2 cups chopped fresh spinach and 1 minced garlic cloved, seasoned with salt and pepper.

2. Stuff the Chicken:

Preheat the oven to 375. Insert a paring knife into the thickest part of skinless, boneless chicken breasts to make a 3 inch deep pocket. Stuff the filling into the pockets. Brush the chicken with olive oil, season with salt and rub with italian or Mediterranean seasoning.

3. Cook the Chicken

Heat a large nonstick ovenproof skillet over the high heat, about 5 minutes. Add the chicken and cook until golden on the bottom, 3-4 minutes, then flip and cook 2 more minutes. Transfer to the oven and cook until a thermometer inserted into the thickest part of the breast registers 155, about 12 minutes. Let rest 15 minutes.

4. Make the sauce

Mix mayonnaise with roasted garlic,juice of lemon,seasoned with salt and pepper.