Follow Us @soratemplates

Sunday, September 30, 2012

Butter Cookies

2:20:00 AM 0 Comments

I often go to a particular shop which sells a very delicious butter cookies. And this day, I thought of making my version. I'm glad it turned out nice. Just need to practice more to achieve the texture I'm looking for. 

Makes: 30 pieces (depends on what shape)
Prep:    15 minutes + cooling
Baking: 15 minutes


175 g
140 g
caster sugar
280 g
self-raising flour
1 pc
raw egg
5 drops
vanilla essence
20 g
flaked almonds (optional)

Cooking Instructions:

  1. Preheat the oven to 180°C.
  2. Whisk butter and sugar in a bowl until light and fluffy.
  3. Whisk in the egg then fold in the self-raising flour and vanilla essence.
  4. Put the dough onto a lightly floured surface and knead gently until smooth.
  5. Flatten the dough to a thickness of a finger and cut it depending on shapes you want.
  6. Place the shaped dough on baking trays, allowing room for spreading. If liked, stud with flaked almonds.
  7. Bake the cookies in the preheated oven for about 15 minutes, until light browned.
  8.  Remove from oven and cool on a wire rack.
  9. Store the cookies in an airtight container.

Saturday, September 29, 2012

Chicken with Garlic and Lemon

6:57:00 AM 0 Comments

Serves 4 - 6 Persons

500 g skinless chicken breast (sliced)
4 tbsp olive oil
1 medium size onion (chopped)
5 garlic gloves (chopped finely)
1 lemon (rind grated)
1 lemon (pared rind)
Juice of the 2 lemons
3 tbsp of fresh parsley (chopped, set aside few leaves for garnish)
salt and pepper

Cooking Instructions:
  1. Heat a pan and pour in the olive oil. Add the onion  until transparent. Then add the garlic and sauté for 30 seconds. 
  2. Add the chicken breast and cook for 5 to 10 minutes or until the chicken is tender. 
  3. Stir in the grated lemon rind and the lemon juice. Let it simmer for 1 to 2 minutes
  4. Remove from heat and add the parsley. Finally add salt and pepper depends on your taste.
  5. Transfer into a serving dish and garnish with the pared lemon rind and parsley.
  6. Served with crusty garlic bread.
Bon Appetit!!!

Friday, September 28, 2012

Beef Steak (Filipino Style)

8:35:00 AM 2 Comments

This beef steak is different from what you can order at TGIF. But they are both delicious. Occasionally (my birthday, his birthday or we just feel it), we go to TGIF and fill our tummies with big servings of steak. I like mine well done and my husband like the medium rare. But it is so overwhelming that it took me hours to recover from being jam-packed.  It’s pretty hard to digest without “Gaviscon”.  And that makes Filipino steak different. Filipino version of beef steak is sliced thinner. I also use tenderizer to loosen the fibers of the meat making it easier to cook, to chew and to digest. 

Preparation time: 30-45 minutes (includes marinating)
Cooking time: 20 minutes

½ kg beef (sliced)
1 tbsp calamansi or lemon juice
3 gloves of garlic
3 tbsp soy sauce
½ tsp ground black pepper
2 medium size onions (sliced in rings)
3 tbsp cooking oil

Cooking instruction:
  1. Marinate the sliced beef in calamansi or lemon juice, garlic, soy sauce, and pepper for 30 minutes.
  2. After the first procedure, heat the frying pan and add the cooking oil.
  3. Fry the marinated beef in slow heat for 10 to 15 minutes or until meat is tender.
  4. Increase the heat for two minutes to brown the steaks.
  5. Add in the sliced onions and the sauce.
  6. Continue to cook for two minutes.
  7. Serve with plain rice.
Tip: Use a tenderizer after slicing beef.

Friday, September 21, 2012

Chicken Teriyaki

2:07:00 PM 3 Comments

Chicken Teriyaki

This is my favorite way of cooking chicken teriyaki. I love it served with boiled rice. I believe proper timing is essential in attaining the cool taste of this recipe. You can try this, it's pretty easy.

½ kilo chicken (cut into sizes you prefer)
3 tbsp soy sauce
2 tbsp vinegar
1/2 tbsp ground pepper
1 tbsp salt
1 tbsp sugar
3 tbsp teriyaki sauce
1 tbsp Sesame seeds
1 tbsp cooking oil

Cooking Instruction:
1.       Marinate chicken into a mixture of soy sauce, vinegar, pepper, salt and sugar for 30 minutes.
2.       Simmer the chicken 15-20 minutes or until chicken is tender.
3.       Heat a pan and put oil.
4.       Quick fry the chicken in high heat.
5.       Then put the teriyaki sauce. Cook for 5 minutes.
6.       Finally add the sesame seeds. Simmer for another minute.
7.       Serve hot with boiled rice.

Tuesday, September 18, 2012

Chicken Chop Seuy

7:47:00 AM 0 Comments
chicken chop seuy by lencilicious
chicken chop seuy, a photo by lencilicious on Flickr.

400 g Chicken Breast Fillet (chopped)
100 g Young Corn (Chopped)
100 g Green Peas (cut into half) 
100 g Carrots (chopped)
1 medium size Onion (Sliced)
2 cloves Garlic (crushed)
4 Tbsp Oyster Sauce
1 Tbsp Fish Sauce
400 ml water
2 tbsp Corn flour (dissolved in 50 ml of water)
1 tbsp Olive Oil

Cooking Procedure:
  1. Heat the pan and pour in the olive oil.
  2. Sauté garlic and onion for 2 mins.
  3. Add the chicken fillet and cook until meat is tender.
  4. Add the fish sauce and stir for 30 secs.
  5. Add all the vegetables and water. Cook for 10 - 15 mins or until vegetables are cooked in your desired crispness. 
  6. Finally, pour in the cornflour solution and give a final stir.
  7. Remove from heat and serve with rice or egg noodles.