Mini Tacos ala San Marino Corned Tuna

Ingredients:
20 pcs wanton wrapper
1 small can San Marino Corned Tuna
4 Red tomatoes
Half Onions (I used red onions but I prefer the white)
Cheese
Marjoram
Salt to taste

Sour Cream:
1/2 brick of Nestle All Purpose Cream
1 Tbsp Vinegar
1 Clove Garlic, crushed and chopped
Salt to taste

Procedure:

1. Place the wanton wrapper into a small muffin pan.

2. Bake for 5 minutes or golden brown in an oven pre-heated to 150 deg. C (I used my Oven toaster)
3. Remove from oven a cool for 3 minutes.  Place a teaspoon of the corned tuna into the wanton wrapper.

4. Combine tomatoes, onions, marjoram and salt and place a teaspoon of the salsa into the wanton wrapper.

5. Add the vinegar into the cream and let it sit for 5 minutes before mixing.  Add salt and garlic into the sour cream.  (You may also buy Nestle Sour Cream)
6. Add sour cream into the the mini tacos.

7. Topped with cheese if desired.

Tips:
-You may also used ground pork, chicken or beef instead of tuna.  Just saute the meat and add half teaspoon cumin, half a teaspoon paprika, half a teaspoon cayenne pepper, chopped garlic, salt and black pepper to taste
-Add hot sauce for extra kick
-You can also add shredded vegetables like carrots, cabbage or lettuce

Double Fried Chicken

I heard so much good reviews about the Bon Chon Fried Chicken, though I haven't tried it, I decided to make my own version of the said dish.  The double fried technique really makes the chicken crispier.  The chicken stays crispy for several hours even though it is coated with soy sauce glazing. Below is my version of the Double Fried Chicken.

Ingredients:

1/2 kilo Chicken wings (I didn't discard any part of the wings)

Brine Solution:

1L water

3 Tbsp Salt (This is not the normal salt-to-water ration, I just want my chicken to have the extra taste)

Batter:

1 1/2 c of Flour

2 Tbsp Cornsatrch

1/2 tsp Salt

1/2 tsp Black pepper

1/2 tsp Paprika

water

Glazing:
2 Tbsp Soy sauce (I used kikkoman)
1 Tbsp Honey
1 Tbsp Brown sugar
1 Tsp Crushed ginger
1 Tsp Crushed garlic
Black pepper to taste
water

Procedure:
1. Marinate the wings in the brine solution for 4 hrs in the fridge.
2. Pat dry the chicken wings.
3. Combine the dry ingredients of the batter mixture.
4. Dredge the chicken wing into the dry batter mixture until coated.
5. After all the chicken were dredge into the dry batter, add enough water into the remaining dry batter mixture until the batter is of desired consistency (I like mine a little thinner).
6. Dredge again the chicken into the wet batter.
7. Heat oil up to 350 deg F, oil must be at least 2 inches deep.
8. Deep fry the wings for 5 minutes and remove excess oil and fried batter.  Cool for 5 minutes. (Don't over crowd the pan because this will relatively decrease the oil temperature, you may fry the chicken in to two batches)
9. Reheat oil to 375 and re-fry the chicken until golden brown.
10. In a small sauce pan, combine and heat the ingredients for the glazing except for black pepper and water.
11. Add water until you find the enough saltiness you want.  Add black pepper to taste.
12. Combine the chicken and glazing in a bowl. Cover and shake until the wings are evenly coated.

Enjoy.