Sago pudding

I was cleaning out a cabinet and found half a package of tiny, small sago - remnants from long ago. I remember buying a pack ages ago but I don't even remember what I used it for.

I suddenly found myself craving for that mango sago dessert that is so popular in Chinese restaurants. We had some almond jelly in the pantry so I prepared that and refrigerated it, I also dropped by our neighborhood Asian store one day and bought a bottle of pureed mangoes.

I cooked the sago this afternoon and they came out overcooked. I wasn't able to pay as much attention as I was supposed to while cooking it because I was on nanny-duty (hubby had gone out for a haircut).

I mixed it up with a little pureed mangoes but my puree turned out a bit on the sour side - this bottle was probably produced with out-of-season mangies, *boo*. So I rummaged on the cabinet some more and came up with a can of coconut cream, "we're in business," I thought.

Steps:

1. Cooked sago - cook according to package instructions. I didn't have the instructions but this was what I did: boil water in a pot, pour raw sago and let boil till they're partially cooked but still have white centers. Turn off the fire and cover the pot and let it cook some more till the centers are clear, this means that they are already fully cooked. Make sure to stir constantly to prevent the sago from clumping together.

2. Pour sago into jelly molds or little ramekins and let chill in the refrigerator for a couple of hours.

3. To serve, pop sago shapes out of the molds onto a plate and drizzle with mango puree and coconut cream. I have a bit of a sweet tooth so I was very very generous with the coconut cream.

Ang sarap!

I can imagine this combination - sweetened mango and coconut - on some malagkit or suman already. Methinks I'm going to look for a suman recipe next.

I also poured the overcooked sago into little ramekins and popped them in the refrigerator. A couple of hours later, they had set into the molds.

To serve, slide out the sago (it will retain its shape) onto plates and drizzle with mango puree and coconut cream.

Chicken Katsu Don

This chicken has been sitting in the refrigerator, already defrosted, since yesterday and I didn't want to keep this till tomorrow. Not having had the chance to do anything beforehand - marinade, etc - I knew that I had to go for a dish that requires little in terms of ingredients and preparation.

I dug through our pantry and found a new bag of panko bread crumbs, so I decided on chicken katsudon.

Ingredients for Chicken Katsu:

boneless skinless chicken thighs

garlic salt

pepper

flour

egg (beaten)

panko bread crumbs

hot oil for deep frying

1. Prepare chicken by pounding or slicing into thin fillets. Season chicken with garlic salt and pepper.

2. Dredge chicken in flour, dip into the egg and then coat with panko bread crumbs

3. Fry chicken in hot oil, note that panko bread crumbs burn easily so do not use too high heat.

4. Slice the chicken pieces.

Sauce for 1 serving (1 bowl of rice) of Katsudon sauce taken from Angelica's food blog.:

1 tbsp soy sauce

1 tbsp cooking wine (I used rice wine)

1 tbsp mirin

2 tsp sugar

1/3 cup chicken/vegetable stock or water (I used water and added some chicken powder)

1 egg, slightly beaten

spring onions

1. Mix soy sauce, cooking wine, mirin, sugar, water and chicken powder together.

2. In a small pan, pour the sauce and let it boil. When boiling, put sliced chicken in the sauce, pour the slightly beaten egg on top of the chicken, sprinkle with spring onions and let it boil till the egg is cooked. It may help to cover the pan.

3. Pour on top of a bowl of rice - chicken, broth and all - and serve.

This turned out great. My chicken was crunchy on the outside and moist and juicy inside. And the sauce ? PERFECT!

Chicken fillets with hoisin sauce

I bought several packages of boneless skinless chicken thighs from Costco today and decided to make a chicken dish for dinner. As I usually do when I'm in the mood to try something new, I drop by my favorite food blog, HomeCookingRocks (formerly pinoycook.net), and chose a dish for which I have the ingredients on hand.

Tonight's choice was a slight variation from chicken fillets with hoisin sauce and Szechuan pepper.

I also had to make slight variations on the seasoning as I had more chicken than the recipe called for, this was what I prepared:

5 boneless chicken thighs

5 tbsp lite soy sauce

cornstarch

cooking oil (for deep frying)

hoisin sauce

toasted sesame seeds

1. Slice chicken thighs into small strips, season with lite soy sauce and let stand in the refrigerator.

2. Coat the chicken fillets with the cornstarch and deep fry. When cooked, let the oil drain on paper towels.

3. In the pan, heat a dollop of hoisin sauce, add toasted sesame seeds and toss the chicken fillets to coat them with the hoisin sauce-sesame seed mixture.

Note that I prepared a small batch for tasting first and purposely did not coat the chicken evenly and completely with the hoisin sauce. Both hubby and I prefer it that way to preserve the crunchiness of the chicken and we preferred not to have that strong of a hoisin sauce taste.