Chicken Cordon Bleu

Long before I started to learn how to cook, it has been my mission to learn how to cook this recipe.  I find the dish expensive on some restaurants which is the reason why I want to understand the pricing.  Also, I want to offer a twist on the typical friend chicken being served during our family meals.

524445_3812365825167_932697931_nFinally, after getting married, I also started my journey on cooking.  The good thing about learning cooking for newly weds is that it becomes a priceless opportunity to bond.  Thanks to my hubby who is good in cooking and baking, my journey because easier – I spared myself from cuts and burns.  By the way, the recipe is very easy to follow so the success factor for beginners is 100%.

1/2 kilo chicken breasts, pounded out to 1/2-inch in thickness
1 pack CDO cooked ham
1 regular box Kraft Eden Cheese
Canola oil, enough for deep frying

3 cups all-purpose flour
3 cups bread crumbs
1 tablespoon ground black pepper
1 tablespoon salt
2 eggs, well beaten

2 cans evaporated milk

Directions for preparing the marinade:
1.  Take a piece of chicken and place slices ham, and cheese in middle as filling. Roll up the chicken breast tightly and place toothpicks to secure the filling. Do this for the rest of the chicken breasts.
2.  Place the chicken breasts in a secured container and fill the container with evaporated milk.
3.  Marinate the chicken overnight inside the refrigerator.

Directions for the breading:
1.  Combine the all-purpose flour, black pepper, and salt.  Mix the ingredients well and place in an air-tight container.
2.  Place the chicken on the air-tight container and shake well to ensure that the chicken is fully-covered with the breading.
3.  Dip the chicken to the well-beaten eggs before coating with bread crumbs.
4.  Do steps 1 to 3 for the remaining chicken.

Directions for cooking:
1.  Heat the frying pan and canola oil.
2.  Adjust to low heat to ensure that the inside is well cooked and to avoid over-cooking the bread crumbs.
3.  Cook the chicken until golden brown.
4.  Drain excess oil before serving.

Number of servings:  good for 3 – 4


Bubundat (Mumay’s version of Korea’s Bibimbop)

This is my funny version of the delicious Bibimbop – a Korean dish, which I and hubby tasted when we ate at SM Southmall’s foodcourt.  Though I changed some ingredients due to availability and ease of cooking, I’m hopeful that even those who tasted the original Bibimpop will love my own version.

In the photo, the ingredients were properly arranged for presentation purposes.  But it is suggested that you eat the dish in a bowl mixing all the ingredients to achieve the desired fusion of flavors.


500g Chopped Korean Kimchi
350g Chicken/Pork Strips (depending on your preference)
1 pack Bean Sprouts
1 pc. Carrot, large-size (julienne cut)
4 pcs Egg, beaten
3 stalks Celery, diced
1 pc. Cucumber, grated
1 1/2 cup Soy Sauce
4 cups of water
3 tbsp. Garlic, finely minced
3 tbsp. Onion, finely minced
1 tbsp. Butter
Cooking oil (canola)
Black pepper to taste
Salt to taste

To cook the meat:
1. On a frying pan, pour canola oil.  Saute minced onion until it becomes translucent.  Add minced garlic and saute until it turns brown.
2. Add 350g chicken/pork strips and cook in low heat to maintain the juiciness of the meat.  Add a pinch of black pepper to taste.
3. Pour soy sauce carefully, but avoid soaking the meat with soy sauce.  Let it boil for few minutes.

To cook the bean sprouts:
1. In a medium-sized pot, put 4 cups of water and 1 pack of bean sprouts.  Set the heat to medium.
2. Let the water boil for 15 minutes or until the bean sprouts is soft enough, but not soggy.

To cook the egg:
1. On a frying pan, put 1 tbsp. butter and pour canola oil.  Add minced garlic until it becomes translucent.
2. Pour the beaten egg and cook ala-scrambled egg.

To decorate:
1. On a big plate, put one scoop of steamed rice on the middle.
2. Put the meat, diced celery, carrot, bean sprouts, grated cucumber, and chopped kimchi around the steamed rice.
3. Top the rice with scrambled egg and carrot, or chopped kimchi (whichever is preferred).

Number of servings:  good for 3 – 4

Home-Cooked Charlie Chan Chicken Pasta

Few years ago, I told my friend in the office that I was exploring recipes and trying to learn how to cook.  Yup, I just started learning how to cook rice and to boil egg when I got married.  For the past 28 years of my life, I was just a consumer of whatever my mother will cook for the family.Being a fan of pasta, my friend requested for a recipe that will replicate Yellow Cab’s Charlie Chan.  So I searched the web and tried the recipe first before giving it to her.  According to my critics (my hubby and my sister), my recipe is more delicious than the original Yellow Cab’s Charlie Chan.  Whether what they said is true or not, I cannot gauge.  But, one thing’s for sure…  They are trying to persuade me to cook again for them.

1 bottle Java sauce
2 cloves of Garlic, minced
1 can Jolly canned mushroom or Shitake mushroom
300 g. Breast chicken fillet, cut into strips
1/2 cup Hot & spicy roasted nuts
500 g. Spaghetti noodles
Cooking oil (canola)
Salt to taste
Black pepper to taste
Parsley for garnish

Cooking Instructions:
1. Marinate the chicken strips in java sauce for 10-15 minutes.
2. Cook spaghetti noodles until Al dente.  Do not forget to add few drops of oil and a pinch of salt on the pasta.  Drain water from cooked pasta.
3. Over low heat, in a non-stick pan, pour canola oil.
4. Add the minced garlic and saute until it turns brown.
5. Add the chicken strips and mushroom.  Then the roasted nuts.  Add a pinch of salt and black pepper to taste.
6. Pour 1 bottle java sauce.
7. Mix the cooked noodles and sauce.  Toss until the noodles is completely covered with sauce and other ingredients.
8. Serve hot.  Sprinkle or decorate with parsley.

Number of servings:  good for 5 -6

Saucy, Chili Chicken Wings

Fried chicken is considered as one of Filipinos comfort foods, making Jollibee, McDonald’s and KFC lucrative in the Philippines.  Myself is a self-confessed fried chicken lover even when I was young.  Though I hate frying, this is one of the recipes that gives me courage to conquer my fear.  Haha!  So, here it is.  My humble Saucy, Chili Chicken Wings.
10 pieces Chicken wings (tips removed)1 1/2 cups rice or cider vinegar
1 1/2 cups Soy sauce
6 pieces Calamansi
3 tbsp. Chili powder
1 bottle UFC/Jufran/Del Monte Sweet Chili sauce
2 cups Cornstarch
3 cups Cooking oil
Chopped spring onion, for garnish

Preparation of Marinade:

  1. Pour 1 1/2 cups of soy sauce in an airtight container.  Squeeze 6 pieces calamansi and mix with 1 1/2 tablespoons of Chili powder and soy sauce.
  2. Place the chicken wings in the airtight container.  Make sure that the chicken wings are covered with the prepared ingredients.  Marinate overnight.

Cooking Instructions:

  1. Mix 2 cups cornstarch and 1 1/2 tablespoons chili powder in a bowl.
  2. Dip the marinated chicken wings on the bowl and toss well so ensure that it will be covered by cornstarch.
  3. Heat the frying pan.  Once hot, pour in cooking oil.  At low heat, fry the chicken wings.  (Note:  It is suggested to fry at low heat so that the meat will be cooked well).
  4. Heat another frying pan and pour in few drops of cooking oil.  At low heat, pour UFC/Jufran/Del Monte Sweet Chili sauce and place the fried chicken wings.  Toss well for 3 to 5 minutes.
  5. Place the chicken wings on a platter.  Sprinkle with chopped spring onion to garnish.

Number of servings:  good for 3-4

Pesto Fetuccini with Chicken

As mentioned on my Pancit Habhab Blog/Recipe, I cooked this dish also during “Father’s Day” to fill-in the tummies, not just of daddy and hubby, but of the entire family.
Since this is my first time to cook Pesto pasta, I followed a tip found on the packaging of McCormick Pesto Pasta Sauce Mix.  In this dish, I diluted the sauce mix to milk instead of water to make it creamy.
It’s been so long that I only cook pasta in two ways  – Pasta with pinoy spaghetti sauce (haven’t done it perfectly, hubby end up re-seasoning to correct the taste until now) and Pasta in carbonara sauce.  Since my parents are not a fan of pasta, I did not attempt to explore cooking a pasta dish.  It’s a good thing that hubby is a fan of pasta dishes – alas! I found a guinea pig for my pasta dishes.  Hubby will surely enjoy the journey of tasting my best and worst pasta dishes in a not-so-far future.
500 g.  Fettuccine
100 g.  Chicken breast fillet, cut into bite-size pieces
400 g.   McCormick Pesto Pasta Sauce Mix
3 tbsp.  Canola oil (instead of using Olive oil, I chose a less-expensive and cholesterol-free one)
1 tbsp.  Finely-chopped onion
2 tbsp   Finely-chopped garlic
1/2 tsp  Ground Pepper
1/4 tsp  Salt
1 cup    Evaporated milk
1/4 cup Parsley to garnish
Cooking Instructions:
  1. Cook fettuccine until Al dente.  Do not forget to add few drops of oil and pinch of salt on the pasta.  Drain water from cooked pasta.
  2. Heat cooing oil in a skillet over medium heat. Saute garlic and onion until tender.  Add in chicken, then stir. 
  3. Season with ground pepper. Cook until chicken is golden, and cooked through.  Set the stove to low heat.
  4. In a bowl, mix 1 cup of evaporated milk with 400 g. of McCormick Pesto Pasta Sauce Mix.  Stir until the pesto pasta sauce is dissolved and properly mixed with evaporated milk.
  5. Pour in the pesto mixture to the skillet.  Stir until the pesto mixture is properly mixed with the other ingredients. 
  6. Cover and allow the chicken to absorb the pesto mixture.
  7. In a large bowl,  combine the pasta with the cooked ingredients.  Toss to coat evenly.
  8. To serve, garnish with parsley.
Number of servings:  good for 6 to 8

Pancit Habhab with Pinakurat Vinegar

It’s hubby’s first “Father’s Day” and it’s my daddy’s first “Father’s day” as a grandpa.  So to treat and pamper them today, I cooked 4 dishes for them today:
  • Pancit Habhab
  • Pesto Pasta with Chicken
  • Baby Back Ribs
  • Chicken Cordon Bleue
Apologies from the blogger, I wasn’t able to get a high resolution photo of this dish.

It’s hard to believe but I cooked all of these alone ala-Master Chef for roughly 2 hours.  Funny, but I’m so obsessed with cooking.  I don’t see cooking as a tiring chore, but rather a therapy that does not only pamper (but the whole family as well as they get to enjoy and savour all my dishes).  Except for my mom, a fan of artificial granules and seasonings, who believes that my dishes are not-so-tasty.
Since it is my first time to cook pancit (without my Mom’s supervision, who also believes that pancit is her specialty), I did it as simple as possible, carefully avoiding mistakes along the way. But again, I made a slight twist by offering Pinakurat vinegar for drizzling.

1/2 kg. Miki Noodles
100 g.  Chopped pork
1 pc.    Sliced cabbage
2 pcs.  Thinly-sliced Carrots
1 pc.    Thinly-sliced Sayote
8 cups  Pork broth
100 g.  Stringed Sitsaro
1/4 cup Soy sauce
1/2 tsp. Ground Pepper
2 tbsp.  Finely-minced Garlic
2 tbsp.  Finely-minced Onion
3 cups  Canola oil (you are free to substitute canola oil with any cooking oil available in your kitchen)
1/4 cup Minced parsley to garnish
Pinakurat Vinegar to drizzle
Cooking Instructions:
  1. Make the pork broth by adding 100g chopped pork to 10 cups of water in a skillet.  Bring to a boil and wait until the water becomes hazy.  After boiling, remove the chopped pork and set aside the broth.
  2. Saute garlic and onion in heated cooking oil.
  3. Add the chopped pork and stir fry everything until the meat is cooked.
  4. Pour in the soy sauce and sprinkle pepper.  Then, stir-fry everything.  Lower the heat and cover the cooking pan for a few minutes to contain the heat and allow the ingredients to absorb the soy sauce and pepper.
  5. Uncover the cooking pan and pour in pork broth (cooked earlier).  Then, bring everything to a boil.
  6. After boiling, allow everything to simmer for 10 more minutes.  Then add miki noodles.
  7. Cook miki noodles until it becomes tender and until has absorbed the pork broth.
  8. Add in the vegetables in this order in order to avoid overcooking:  sitsaro, carrots, sayote and cabbage.
  9. Cook everything until all the vegetables are done.
  10. Serve the noodles.  Drizzle with Pinakurat vinegar before serving. (If you can get banana leaves, it’s better to use them to have a true “Pancit Habhab Experience”)
Number of servings:  good for 6 to 8