Pininyahang Manok

 

INGREDIENTS:

2 Tbsp oil

2 Tbsp ginger, cut into strips

2 Tbsp garlic, crushed

1/2 cup onion, white, sliced

750 g chicken, parts, cut into serving portions

2 1/2 Tbsp patis

1/2 tsp peppercorn, black

1/4 cup bell pepper, red, cut into cubes

2/3 cup milk, evaporated

1 pouch Del Monte Pineapple Chunks (200g), drained, reserve syrup

INSTRUCTIONS:

Heat oil in a pan over medium heat and cook carrots and potatoes for several minutes or until edges are slightly browned. Remove from oil and set aside.

In the same oil, saute onions and garlic until softened. Add chicken, stirring occasionally, until lightly browned. Lower heat and add the fish sauce and pineapple chunks. Stir then cover and simmer until chicken is tender (chicken will release its own juices).

Add back the pre-cooked carrots and potatoes and also the bell peppers. Pour in the cream and stir. Season with pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Serve hot with steamed rice.

Mango sorbetes

INGREDIENTS:

4 pcs. ripe mangoes, sliced and meat scraped

2 packs (250ml) nestle cream, chilled

½ cup sweetened condensed milk

A pinch of salt

INSTRUCTIONS:

To prepare the sorbetes, wash mangoes and slice discard the pits to avoid the fibers.

Scrape the mango meat using a teaspoon or a shred peeler and place it on a desired pan, preferably with a plastic cover.

Add in 2 packs (@250ml each pack) of chilled nestle cream, ½ cup sweetened condensed milk and a pinch of salt.

Mix the mango mixture with an electric mixer until smooth and incorporated.

Check the taste of mango mixture if you wish to be a little bit sweeter just add in the remaining sweetened condensed milk and whisk again until well blended.

You can do it manually with a whisk if you want but I find it easy to use a hand mixer.

Cover with a plastic or anything and freeze until partially set about an hour or less.

Take off from the freezer and mix it again with the electric mixer until smooth, cover and freeze for another hour. Again do it one more time and freeze until it is ready to be served.

Use an ice cream scoop, serve it in a dessert glass and sprinkle with rice crispies on top and enjoy your sorbetes.

Pansit Malabon

INGREDIENTS:

-Sauce

2 tablespoons canola oil

1 small garlic clove, minced

1 ½ cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)

2 tablespoons all-purpose flour

1 teaspoon powdered achuete , dissolved in ½ cup warm water

¼ teaspoon salt

¼ teaspoon ground pepper

1 tablespoon fish sauce

-Pancit

1 pound thick tubular rice noodle, soaked in warm water for 15 minutes

1 cup chopped Napa cabbage, boiled for 30 seconds and drained

1 cup small shrimp, peeled and de-veined

1 cup shucked oysters, simmered with their liquor for 3 minutes

1cup squid, cut into 1-inch pieces

½ cup flaked smoked tinapa or trout

½ cup crushed fried pork rind (chicharon)

3 cloves fried garlic

2 scallions, thinly sliced

½ cup cilantro, chopped

2 hard boiled eggs

2 lemons, cut into small wedges

INSTRUCTIONS:

Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes

Boil the shrimp for 3 minutes until pink

Put the cabbage in boiling water for 30 seconds and then drain.

Soak noddles in warm water for 15 minutes

Put noodles in boiling water for 10 minutes or until it softens but still tender.

Make the sauce.  In a medium sauce pan, sautee the garlic until lightly brown on medium heat.  Dissolve the flour in shrimp juice in a separate cup and pour slowly into the pan. Pour the water with dissolved achuete.  Add the salt, pepper and fish sauce.  Stir continuously until it thickens, about 8 minutes. To test for thickness, dip a spoon into the sauce and if it coats the back of the spoon, that should be thick enough.

Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.

Alternatively, you may combine everything in a big container.  Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp, oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon).  The rest of the ingredient are for garnishing on top.