Busy Mom's Potato Latkes using USA Potatoes

Potato Latke is a type of potato pancake or fritter in Jewish cuisine.  In our household, I simplycall them potato pancakes. I like making them because it suits the taste of adults and kids alike.  

 

My son loves potato pancakes so much that I find myself cooking it multiple times a month! But I find myself slacking because I am too lazy to peel potatoes and slice them in small pieces. This is coming from a hands-on mom who wakes up early to cook breakfast, prepare lunch, work and attend meetings while doing gazillion calls.

 

With such a hectic schedule, I usually would go for recipes that are easy to prepare. But guess what? You can whip up something as yummy as this with only 15 minutes prep time and 15 minutes cook time!

My not-so-secret ingredient? U.S. frozen potatoes! No need to wash, peel and slice! They’re ready to cook in a jiffy. 

 

Potatoes USA offers three potato forms in the Philippines:

 

• Frozen – many different varieties of frozen “fries” like basketweave, hash brown, tater drums, and more; look for them in the frozen section of the grocery.

 

• Dehydrated or instant – these are offered by major supermarkets and membership shopping outlets and  they’re usually packed in boxes. You can get them from baking supply stores, too.

 

• Fresh or table-stock – like the giant Russets and colorful Fingerlings. You’ll see them in stores locally around December to March.

 

The potato, in any form, is nutrient-dense and that’s why I often include them in my family’s meals. Some of the nutrients they offer are vitamin C, potassium, complex carbohydrates, and dietary fiber. They are also gluten-free and they do not contain fat, sodium, and cholesterol. 

 

I’ve decided to use frozen potatoes for this recipe. You can actually use any of the potato forms I mentioned above, I just think the frozen potato’s texture works best for this dish. Check out the step-by-step process below. 

Easy Hainanese with Scallion Oil Chicken Recipe

 

The Scallion Oil is the best thing that happened with the existence of spring onions! I can eat this with all my steamed dishes and noodle dishes! Ang sarap niya! 

That said, I am very happy to share my quicker version of Hainanese Chicken. Quicker kasi usually mas madaming steps pa! 

(P.S. don’t substitute Canola Oil with other oils, Canola Oil does not harden even if stored in fridge!) 

Ingredients:

Chicken

• Fresh chicken (whole or chopped)
• Salt
• Water
• Ginger Slices
• Garlic 
• Sesame Oil
• Leeks
• Peppercorn

Scallion Oil

• Spring Onions
• Canola Oil
• Salt

Here’s the quick video I did to show you how to cook this yummy dish perfect for the family.

View this post on Instagram

A post shared by Cook with Tiu (@amwcooks)

Method:

1. Rub chicken skin with rock salt.
2. Boil Water and add leeks, salt, ginger slices, garlic and peppercorn.  Add sesame oil.
3. Once water starts boiling, put in chicken.  Set the fire in medium setting once the water continues to boil and cover chicken and cook for around 20-30 minutes depending on the size of your chicken.
4. Separately in bowl, add chopped spring onions, add Canola Oil and salt.  Mix everything and cook in hot pan for around 4 minutes and serve with the boiled chicken.  
5. You may top the Scallion oil on cooked chicken and serve with rice.

ENJOY!  Happy Cooking!

Keep smilin'

Stay happy!

 

Dishes with McAsiaMart

 

Hello AMW Friends!  How have you been?  I’ve seen a lot of you are cooking more during the pandemic and I find myself cooking way more than before because I cook not only for my family but also for my in-laws who live a couple of houses away!  

That said, I replenish cooking ingredients on a monthly basis because I finish them up so fast!  Thankfully, E-commerce thrived the past years and I am lucky enough to purchase Asian ingredients online as opposed to going to Ongpin or Aranque for that.  You all know I’ve been shopping A LOT online as I share my good finds on my Instagram Stories just like this one.  And no, you don’t have to cook Chinese dishes only for Chinese New Years, you can do so ANYTIME of the year! 

MCAsiaMart (https://mcasiamart.ph/)

And here are just some of the MANY products they offer!  My “Mommy-Chef-Heart” is so happy!

• King Chef Canola Oil - Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid. Is a safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter.
• Jade Bridge Mushroom Soy Sauce - This is a special kind of soy sauce with the extract of mushroom. Natural fermented directly with strong sauce and preserved beans flavor. This gives a delicious aroma to cooked dishes.
• Jade Bridge Light Soy Sauce - Jade bridge Light Soy Sauce is reddish-brown soy sauce naturally brewed with Non-GMO soy bean and wheat flour. Light soy sauce has been the most essential condiments in both Asian and Western cuisines.
• Thai Dancer Oyster Sauce - Oyster sauce is made from oyster extracts, sugar, salt and water thickened with corn starch. It’s sweet, salty and rich in umami; that’s why the main purpose of oyster sauce would be to add salty flavors to various types of dishes. It is also used in salad dressing, noodles, stews and soups.
• Thai Dancer Sweet and Sour Sauce - One of the most well-known of all Chinese sauces, with the perfect balance of sweet and sour flavorsin the traditional Thai style. It is especially good with pork, shrimp and fish .
• Shaoxing Wine - Shaoxing wine is one of the most famous varieties of Huangjiu, or traditional Chinese wines, fermented from rice. It adds an unmistakable flavorand fragrance to dishes and an essential in ingredient in Chinese cooking Every Chinese restaurant uses cooking wine in almost every savory dish. It is used to make stir fry sauces, soup broths, marinades, wontons, etc.
• Thai Dancerr Spring Rolls Chili Sauce - The sweetened version of Spring Rolls Chili Sauce for a more fragrant, almost smoky rich sugary chilef lavor that goes perfectly with spring rolls

Taiwanese Chicken and Egg Fried Rice Recipe

 

Our last out of country trip before the Pandemic was Taipei, Taiwan and the husband and I just scrolled our travel photos and missed all our food trip and bonding on the streets of Taiwan.  One of our favorite?  And Kyle’s?  Taiwanese Chicken Cutlet!  They mostly use Chicken Breasts for since our family love the tender and juiciness of chicken thighs, I opted for Chicken Thigh because we always have a stock of that in our freezer.  

This recipe was surprisingly a success! I used a kilo of Chicken Thigh Fillet (from @landersph ) and here are the rest of the ingredients, feel free to adjust:

Chicken marinade: 
• 1 tbsp minced garlic
• 1 tsp. White pepper
• 1 tbsp Oyster Sauce
• 2 tbsp Soy sauce
• 1 -1.5 tsp Five Spice Powder
• a dash of sugar

Before frying: 
• 1 egg 
• 3 tbsp cornstarch 
• tapioca starch for coating 

Egg Fried Rice:
• 3-4 eggs
• spring onions or leeks
• old rice
• salt and whte pepper
• a dash of sugar
• 1 tsp soy sauce 

Watch this quick video on how I prepared both Chicken and Rice Dish.  Happy Cooking!

View this post on Instagram

A post shared by 𝐍𝐢𝐤𝐤𝐢 𝐓𝐢𝐮 (@askmewhats)

AMW Cooks: Orange Chicken Recipe

 

Hi AMW Friends!  I tried Orange Chicken at North Park recently and I got really inspired to recreate this dish since nasarapan kaming lahat (we enjoyed the dish) including my 8-year old son!  The best way to add up Vitamin C to his diet!  

Keep in mind this is the simplest recipe I tried with ingredients I have readily in the kitchen!  After creating this dish, there’s one thing I will change —- the source of Orange!  The orange I got aren’t as sour or orange-y in taste, so maybe….just maybe, I should try using Boxed Orange Juices?  What do you think?

I’d love to hear your comment below!

Ingredients:

Addendum: it’s grate Garlic Not Ginger ✌🏻

• 1kg chicken fillet
• 1 cup All Purpose Flour
• 1/2 cup cornstarch
• 4-6 gloves garlic 
• 6tbsp Soy Sauce
• 1 egg
• 1 tbsp Salt
• 1/2 cup water

Sauce:

• 4 oranges
• Butter
• 1tbsp Oyster Sauce
• 4-5 tbsp Brown Sugar

Kindly watch the quick method on how I cooked this on short video below.  

View this post on Instagram

A post shared by 𝐍𝐢𝐤𝐤𝐢 𝐓𝐢𝐮 (@askmewhats)

SPAM® Katsu Sando Recipe

 

I am back with another unique SPAM® recipe your whole family will enjoy!  My son loved this so much he ate the SPAM® Katsu for dinner!  YES WITH RICE!

Ingredients:

Katsu

• 1 can SPAM®, cut into 5
• slices
• 1 1⁄2 cups flour
• 3pcs egg
• 2 cups breadcrumbs

For the sauce

• 3/4 cup ketchup
• 1⁄2 cup Japanese soy
• 2 tbsp sugar
•  1 tsp Worcestershire sauce
• 1 tbsp mustard 

Sandwich

• 10 slices white bread 
• 1⁄2 head cabbage 
• Japanese mayonnaise

Steps:

SPAM® Burrito Recipe

 

Ingredients:

For Burrito

● 1 can SPAM®, sliced into strips

● 4 tortilla wraps 8’’

● 2 cups cooked rice

● 4 pcs chopped garlic

● 2 pcs tomato

● 1⁄2 pc white onion

● 4 pcs egg

For the sauce

● 1 cup sour cream

● 1 bunch spring onions

Directions

1. Heat oil in a pan, and fry strips of SPAM® Luncheon Meat.  Set aside.

2. In a separate pan, fry the chopped garlic, add the rice, and season with salt.

3. Chop the tomato. Chop the white onion. Mix together and season with salt.

4. In a separate pan, scramble the egg, season with salt, and fry.

5. Chop the spring onions and mix with the sour cream.

6. Heat the tortilla wrap in pan (or you may bake in oven after assembling.  

7. Assemple garlic rice, tomato and onion, and SPAM®. Drizzle with a spoon of the sauce, and wrap into a burrito. 

8. Cut in half, and serve with sauce on the side.

 

 Here’s a quick video on how it is done!  Happy cooking!

Keep smilin'

Stay happy!

 

View this post on Instagram

A post shared by 𝐍𝐢𝐤𝐤𝐢 𝐓𝐢𝐮 (@askmewhats)

SPAM® Budae Jjigae (Korean Military Soup) Recipe

 

Hi AMW Friends

I was invited to create some short recipes with SPAM® recently and I will be sharing them here as well because I was really SHOOKT on how delicious these dishes turn out to be —- and easy-to-make!

This whole dish went straight to me and my husband’s tummy on that same day —- no leftovers!

Here’s a different way to enjoy your instant noodles while you enjoy your favorite K-Drama!  So, is it Hometown Cha Cha Cha or Squid Game?

Maki Mi Recipe

 

Hi AMW Friends!

There are so many dishes I missed ever since the lockdown but thankfully, my quest for those dishes made me expand my cooking skills!  

These are just some of the dishes I never tried cooking in the past but all thanks to my neighbor for sending me some and told me it isn’t hard to make Maki Mi on your own! 

So here’s my 2nd try!  The first time, it was a success but I wanted to make sure it is restaurant-like quality and it passed my family’s taste!  My husband even exclaimed this taste exactly the same as the famous Maki Restaurant in the Metro.

Ingredients:

• Pork Kasim (diced and pounded)
• Cassava Starch (I Specifically used AA Powder for this)
• Soy Sauce
• Dark Soy
• Minced Garlic
• Pork Cube (Ex. Knorr)
• Sesame Oil
• Cooking Wine
• 1 egg
• White pepper
• Spring Onions
• Egg Noodles 

Keep smilin'

Stay happy!

 

AMW Cooks: Calamari

 Hi AMW Friends!

I haven’t been sharing much recipes here on my blog on a Sunday so I am now wide awake, after a good cup of coffee, to share to you a recipe my family loves!  A recipe you order on restaurants that seems to be expensive and you get only a few amount.  Now, let’s go for full-blast plate-ful of Calamari!  (P.S. there are more, I only did a few for plating!)

Before you go saying HOW PERFECT for squid rings are, I purchased the squid rings on supermarket pre-packed and clean!  For a very busy person, I don’t have time to clean up seafood so I’d rather purchase them!  Most of the time, they taste weird or rubbery, thankfully, this one I purchased at Zagana Supermarket (Via Grabmart) earned 2 thumbs up from me.

Ingredients:

• Squid Rings
• to marinate squid: Milk
• All-purpose flour
• Garlic Powder
• Onion Powder
• Salt
• Pepper
• Bread crumbs
• Egg
• For dipping: mayonnaise, chives, salt, pepper, onion, lemon/lime/calamansi

Feel free to watch my quick video on how I created this simple yet extremely yummy recipe!

Happy Cooking and Happy Sunday!

Keep smilin'

Stay happy!

 

AMW Cooks: Pad Thai

 

Hi Everyone!  Happy Sunday!

I will be sharing a new recipe, the most tedious I’ve done to make!  There wasn’t a lot of techniques going on but more of chopping of ingredients and making sure each ingredient are cooked correctly.

Here’s what you need —-

• Pad Thai noodles/Rice noodles
• Onion/Shallot
• 4 Garlic Gloves
• 2-3 Eggs
• Firm Tofu sliced in cubes
• Chicken Thigh fillet
• Shrimps
• Salt and Pepper
• Beansprouts
• Peanuts
• Lime
• Chives

For Pad Thai Sauce

• Fish Sauce
• Tamarind Paste
• Soy Sauce
• Sugar 
• Honey

Watch this quick video!  Enjoy cooking! 

View this post on Instagram

A post shared by 𝐍𝐢𝐤𝐤𝐢 𝐓𝐢𝐮 (@askmewhats)

AMW Cooks: Chicken Rice Bowl Recipe (Hainanese Chicken)

 

I used to dislike “White Chicken” as what we call it in Cantonese Language.  I am definitely NOT discriminating Chicken based from their color but it is a directly translation from Cantonese language (which we highly use at home).

I guess I am really turning into an “Auntie”.  For someone who says: “EEEWWW” when I see my mom mix ginger and garlic in oil to put it on chicken and look at me today!  ADDING MORE GINGER than how my mom used to do!  

Ultimate Auntie you say?  It’s okay, I find this one of the most comforting food especially these trying times.  Cooking every single day (except no cook days) for the past years is putting a toll in my mental health!  :P  Just joking, it did not affect my mental health but thinking about what to cook every single day adds up to my stress.  Thank God for modern times, thank GOD for internet inspirations!  I actually was inspired with this dish via ...... *drumroll* TIKTOK!  

YES, I learn so much on Tiktok that is why I love that app more than Instagram nowadays.

“Don’t tell Instagram, it might get jealous!” NAHHH!  :P

What do you think? Looks good and appetitzing ha?  Best part it is super healthy!  So here’s my quick recipe done via Instagram TV - told you, Instagram shouldn’t worry :P  Happy Cooking!

View this post on Instagram

A post shared by 𝐍𝐢𝐤𝐤𝐢 𝐓𝐢𝐮 (@askmewhats)