Cy Daily Vlog

Honey Garlic Chicken😋

INGREDIENTS
●Chicken
700g chicken thigh or breast, cut bite-size, ½ tsp salt
½ tsp pepper
3 tbsp cornstarch

●Sauce
⅓ cup honey
4 cloves garlic minced
3 tbsp soy sauce
1 tbsp rice vinegar/apple cider vinegar
1 tbsp ketchup
K½ tsp chili flakes optional

●For garnish
Sesame seeds
sliced green onions

INSTRUCTIONS
1. *Coat chicken*: Toss chicken with salt, pepper, cornstarch. Cornstarch = crispy + helps sauce stick.
2. *Sear*: Heat 2 tbsp oil in pan. Fry chicken 5-6 mins till golden + cooked. Remove and set aside. Don’t crowd the pan.
3. *Make sauce*: Same pan, lower heat. Sauté garlic 30 secs till fragrant. Add honey, soy sauce, vinegar, ketchup. Simmer 1-2 mins till slightly thick.
4. *Glaze*: Return chicken to pan. Toss fast 1 min till every piece is coated and sauce gets sticky + glossy.
5. *Finish*: Turn off heat. Sprinkle sesame seeds + green onions.

Seafood Stirfry with Sitsaro🦐🥬

INGREDIENTS
●Seafood*: 200g shrimp peeled, 150g squid rings, 100g scallops - pat dry
●Veg*: 1 cup sitsaro/snow peas, ½ red bell pepper strips, 3 cloves garlic minced
●Sauce*: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, ½ tsp pepper, 2 tbsp water + 1 tsp cornstarch slurry
●Other*: 2 tbsp oil, ½ tsp sesame oil, pinch of baking soda for shrimp

INSTRUCTIONS
■Toss shrimp with pinch of baking soda + water 10 mins, rinse. Makes them snappy.
■Mix oyster sauce, soy, sugar, pepper, water. Keep cornstarch slurry separate.
■Heat oil till smoking. Sear scallops 1 min each side, remove. Then shrimp + squid 45 sec till just pink, remove. Don’t overcook or they’ll toughen.
■Add garlic + bell pepper 30 sec. Toss in sitsaro 1 min till bright green but crisp.
■Return seafood, pour sauce. When it bubbles, add cornstarch slurry. Toss 30 sec till glossy.
■Off heat, drizzle sesame oil. Serve hot with rice.

Pork Adobo Recipe 😋👍

INGREDIENTS:
●1kg pork belly cubed
●7 tablespoons soy sauce
●4 tablespoons white vinegar
●1 can Sprite or similar soda
●1 piece onion minced
●5 pieces dried bay leaves
●1.5 teaspoons whole peppercorn
●5 cloves garlic crushed
●125 g water
●3 tablespoons cooking oil

INSTRUCTIONS
■In a large bowl, combine soy sauce and Sprite with the pork belly. Mix well. Cover the bowl and refrigerate. Let the pork marinate for at least 6 hours.
■Using a kitchen sieve, drain the marinade out of the bowl. Set it aside.
■Heat oil in a cooking pot
■Once the oil becomes hot, saute garlic until light brown
■Add onion. Continue to saute until soft
■Add pork belly. Stir and cook until light brown
■Pour the marinade (Sprite and soy sauce). Cover the pot and let boil.
■Add whole peppercorn and dried bay leaves. Cover the pot and continue to cook for 30 minutes in medium heat.
■Pour vinegar into the pot. Let the liquid re-boil. Stir. Cover and cook for 25 to 30 minutes. Note: add water if needed.
■Transfer to a serving plate. Serve with rice.

Sinampalukang Manok (tamarind chicken)

INGREDIENTS
●1 to 1½ lb (≈½–¾ kg) chicken, cut into serving pieces (bone-in is best)
●1–2 tbsp cooking oil
●1 medium onion, sliced
●3–4 cloves garlic, crushed/chopped
●1 thumb-size ginger, julienned
●2–3 medium tomatoes, quartered
●2–3 tbsp fish sauce (patis), to taste
●4–6 cups water
●1½–2 cups young tamarind leaves (talbos/usbong ng sampalok), rinsed
●1–2 pieces long green chili (siling pangsigang), optional
●Vegetables (pick what you like)
●1 tsp chicken bouillon or powder, optional
●Salt & Pepper, to taste

INSTRUCTIONS
■Sauté aromatics. Heat oil in a pot over medium heat. Sauté onion, garlic, ginger, and tomatoes until softened and aromatic.
■Brown the chicken. Add chicken pieces and cook until lightly browned on the edges.
■Season & simmer. Pour in fish sauce and cook 1–2 min. Add water, bring to a boil, then lower to a simmer. Skim off scum. ■Sour it. Add the tamarind leaves (or tamarind pulp/sinigang mix). Simmer 20–25 min, or until chicken is tender.
■5. Vegetables. Add eggplant and beans; cook 3–4 min. Add chilies and leafy greens (kangkong/spinach) and cook 1–2 min more until just wilted.
■Finish. Taste and adjust with more fish sauce, salt, or pepper (add bouillon if you like it richer). Serve piping hot with rice.

Chicken Inasal Recipe🍗

INGREDIENTS
*For the marinade:*
- 1 kg chicken leg quarters or thigh + leg, cut into serving pieces
- 1/2 cup calamansi juice or 1/3 cup vinegar + juice of 1 lemon
- 1/2 cup ginger, pounded and bruised
- 1 head garlic, minced
- 1 medium onion, chopped
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp lemongrass stalk, pounded

*For basting:*
- 1/3 cup annatto oil – mix 1/3 cup cooking oil + 2 tbsp annatto seeds, heat until orange, strain
- 2 tbsp margarine or butter
- 1 tbsp calamansi juice
- Pinch of salt

INSTRUCTIONS
1. *Marinate*
Combine all marinade ingredients in a bowl. Massage into the chicken well. Cover and refrigerate 2-4 hrs, overnight is best for deeper flavor.

2. *Prep the grill*
Heat grill or grill pan to medium-high. If using charcoal, wait until coals are glowing with no flames.

3. *Grill*
Shake off excess marinade. Grill chicken 8-10 min per side, basting every few minutes with the annatto oil mixture. Keep basting to get that signature glossy orange color and prevent drying.

4. *Check doneness*
Chicken’s done when juices run clear and internal temp hits 75°C. If it’s browning too fast, move to indirect heat.

5. *Serve*
Serve hot with garlic rice, atchara, and extra calamansi + soy sauce + chili for dipping.

Looks delicious! That’s Savory Wok-tossed Beef with Veggies🔥

What’s in the bowl?
■Beef stripscoated in a glossy, savory sauce
■Veggies: snow peas, baby carrots, mushrooms, onions, and green peppers
■Finish: sesame seeds on top for crunch and aroma
■On the side: steamed rice.

Stir Fry Beef with Veggies

INGREDIENTS
*For the beef:*
- 300g beef sirloin/flank, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp black pepper

*For the sauce:*
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sugar
- 1 tsp cornstarch

*Veggies & aromatics:*
- 1 bell pepper, sliced
- 1 small broccoli head, cut into florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 thumb ginger, julienned
- 2 tbsp neutral oil

INSTRUCTIONS
1. *Marinate the beef*: Mix beef with soy sauce, cornstarch, sesame oil, pepper. Let it sit 10 min. This keeps it tender.
2. *Mix the sauce*: Combine oyster sauce, soy sauce, water, sugar, cornstarch in a small bowl. Set aside.
3. *Blanch veggies*: Boil broccoli 1 min, drain. This keeps them bright and crisp.
4. *Stir fry hot and fast*: Heat wok/pan until smoking hot. Add 1 tbsp oil, sear beef 1-2 min until 80% cooked. Remove and set aside. High heat = better flavor.
5. *Cook aromatics & veggies*: Add remaining oil, toss in garlic, ginger 10 sec. Add bell pepper, carrot, broccoli. Stir fry 2 min on high heat.
6. *Combine & sauce*: Return beef to pan. Pour sauce in, toss everything 1 min until sauce thickens and coats everything with that gloss.
7. *Serve immediately*: Plate it hot.

Beef with Caramelized Onion Recipe

INGREDIENTS:
●2 lbs (900 g) beef chuck, cut into cubes
●3 large yellow onions, thinly sliced
●2 tablespoons olive oil
●2 tablespoons unsalted butter
●3 cloves garlic, minced
●2 tablespoons tomato paste
●1 cup dry red wine
●3 cups beef broth
●2 sprigs fresh thyme
●1 bay leaf
●1 teaspoon salt
●1/2 teaspoon freshly ground black pepper
●1 teaspoon sugar (optional, for deeper onion caramelization)
●1 tablespoon flour (optional, for slight tickening)
●Fresh parsley, chopped (for garnish)

INSTRUCTIONS
■Heat olive oil and butter in a large Dutch oven over medium heat.
■Add the sliced onions with a pinch of salt and optional sugar. Cook slowly for 20–25 minutes, stirring frequently, until deeply golden and caramelized. Remove and set aside.
■Increase heat to medium-high. Pat the beef dry and season with salt and pepper.
■Sear the beef in batches until browned on all sides. Avoid overcrowding the pot. Remove and set aside.
■Add garlic and tomato paste to the pot and sauté for 1 minute until fragrant.
■Deglaze with red wine, scraping up browned bits with a wooden spoon. Let simmer for 3–4 minutes.
■Return the caramelized onions and beef to the pot. Sprinkle flour if using and stir well.
■Pour in beef broth, add thyme and bay leaf. Bring to a gentle simmer.
■Cover and cook on low heat for 1 hour 45 minutes to 2 hours, stirring occasionally, until beef is fork-tender.
■Adjust seasoning, remove herbs, garnish with fresh parsley, and serve warm.

Ginisang Gulay with Sardinas😋

Good Morning everyone 💕

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