Oh, how I miss eating chicken! I've been having a bout of chronic urticaria so I'm staying away from allergens and one of them is chicken. This is a super late post that I'm sharing with you today. Everybody loved this dish. You gotta love a good chicken nugget! This will surely be a hit with the kids!

You need:

chicken breast fillet, cut into bite-size pieces
salt and pepper
panko (Japanese breadcrumbs)
grated Parmesan
garlic powder
Spanish paprika
Tapioca starch or flour
2 eggs, beaten
chopped parsley

Let's do this!

Heat your oil. Season the chicken with salt and pepper. In a bowl, combine the panko, Parmesan, garlic powder, paprika, more salt and pepper. Put the flour or tapioca starch in another bowl, the eggs in another.

Dredge the chicken in flour, dip into the eggs then dredge into the panko mixture. Fry a few pieces at a time. Transfer to a serving dish and garnish with parsley. I didn't bother transferring them to a serving dish as my husband and I already started to dig in!

Wow, does that look bitter or what? Actually, even my son was able to eat this dish of bitter gourd. The secret? Plain old sugar. I always want to eat bitter gourd but my son and husband get tired of it fast so I have to be creative when cooking it. This simple side dish is the solution.

You need:

bitter gourd
crispy onions

Let's do this!

Prepare the bitter gourd by slicing it in half and scooping out the seeds using a spoon. Slice thinly. Put them in a colander and sprinkle with about 1/4 cup salt. Let this sit for about 2 minutes until the gourd 'sweats'. 

Get a few pieces and squeeze out the juice. I do this three times and then rinse them off with running water. This gets rid of some of the bitterness.

Heat some oil in a wok. Add the bitter gourd and stir fry for a minute. Add the sugar and cook for about 2-3 minutes. Serve on a plate and sprinkle with some crispy onions. 

It's a beautiful Monday morning! I got up early to get a head start on a few things and one of them is blogging. Today, I will be sharing with you a chicken dish. Too bad, I can't eat chicken yet as I'm still having a bout of urticaria. This recipe is not spicy (yes, I know it's supposed to be) so that my little boy can eat. Oh, and how he loved every single bite of it!

You need:

chopped garlic
chopped onion
ginger ( I slice them into big pieces so that we can easily spot them. Don't want to be biting into one)
bagoong, about 2-3 tablespoons
1/2 kilo chicken breast fillet, cut into bite pieces
1 tetra pack coconut milk (you can find this at Rustan's or Landmark supermarkets)
green or red chilies

Let's do this!

Wok on. Add some oil. When the oil is hot, saute the onions. When it gets translucent, add the garlic and ginger. Saute until fragrant. 

Add the bagoong. Saute for a minute. Add chicken and fry until seared. 

Add the coconut milk and let everything simmer for 20 minutes on very low heat. Add the chilies at the last 5 minutes if you don't want it to be spicy. If you do like it hot, add the chilies the same time you add the bagoong. Be sure to check every now and then as the coconut milk might dry up. The result is soft chicken in a creamy, salty, umami sauce. Serve with lots of rice.