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.

Bam-i (Noodle dish)

Ingredients :

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced
(Cooking Measurements)

Procedures :

Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.

Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.

Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.

Bring to a boil.

Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.

Check the doneness of the noodles (be sure not to overcooked and it will become soggy).

Garnish with slices of hard-cooked egg.

Makes 8 servings.

Adobo Recipe

There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.

Ingredients:
1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)
1/3 cup vinegar
2 Tablespoon soy sauce
1 teaspoon salt
4 cloves crushed garlic
1 small bay leaf
1 tablespoon sugar
1/2 cup water
2 Tablespoon cooking oil

Direction

1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.
2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.
3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.
4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.
5. Pour sauce over meat. Serve hot.

Taste Variation
1. Use all the ingredients except the Soy sauce.
2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.
3. Add 1 more tablespoon of sugar if you desire a sweeter taste.
4. Add more vinegar if you want your adobo to keep longer.
5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.

Chicken Curry

Ingredients:

2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes

1 Can coconut creme (14oz.)

1 Tbs. Patis (fish sauce)

1 Medium onion (diced)

1 ½ Cups of green and red bell peppers cut into bite sized pieces

1 Cup Celery cut in ¾ inch pieces

5 Jalapeno peppers (stems removed)

3 Potatoes (quartered)

¼ Cup ginger (julienned)

4 Cloves of garlic (smashed)

¼ Tsp. freshly ground peppercorns

½ Tbs. Crushed pepper flakes (optional)

4 Tbs. Cooking oil

For the Curry Powder:

½ Tsp. Cumin

½ Tsp. Caraway

½ Tbs. Whole White Peppercorns

1 Tbs. Coriander

¼ Tsp. Nutmeg (powder)

½ Tsp. Turmeric (powder)

Procedure:

For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.

For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.

For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.

Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.

Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.

Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.

Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.

After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.

When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.

At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.

Lechon Manok (Rotisserie Chicken Filipino Style)

Ingredients:

1 tsp salt
1 tsp ground pepper
1 tsp parsley
1 tsp rosemary
1 tsp thyme
1/4 cup fish sauce
20 cloves minced garlic
lemon grass
1 lemon, cut in half
1 whole head garlic

Procedure:

Mix all the dry seasoning and spread it all over the chicken.
Mix in the fish sauce, followed by the minced garlic.
Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
Squeeze half of the lemon over the chicken and then put it inside the chicken.
Marinate the chicken for at least 1 hour.
Preheat your oven or broiler at 350F.
Bake the chicken for 1-1/2 to 2 hours at 350F.  If the inside of the chicken is no longer pink, then its done.

Tinolang Manok

Ingredients:

1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).
2 1/2 cups young papaya or sayote
1/2 cup dahon ng sili
5 cups water
2 tablespoons ginger (roughly chopped)
1/2 head garlic (minced)
1 medium onion (diced)
3 tablespoons oil
2 tablespoons patis
pinch of salt and pepper
Procedure:

In a casserole, heat oil and saute' garlic, onion and ginger.
Add the chicken and water.
Bring to a boil and lower fire, let simmer until chicken is cooked.
Pour in patis, salt and pepper to taste.
Add in papaya or sayote, allow to cook.
When ready to serve, put in dahon ng sili.
Serve hot.

Pritong Manok (Fried Chicken)

Good for 8 serving :-)

Ingredients:

• 4 cups all-purpose flour, divided
• 2 tablespoons garlic salt
• 1 tablespoon paprika
• 3 teaspoons pepper, divided
• 2-1/2 teaspoons poultry seasoning
• 2 eggs
• 1-1/2 cups water
• 1 teaspoon salt
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
• Oil for deep-fat frying

Procedure:

• In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
• In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

Lechon Manok (Rotisserie Chicken Filipino Style)

Ingredients:

1 tsp salt
1 tsp ground pepper
1 tsp parsley
1 tsp rosemary
1 tsp thyme
1/4 cup fish sauce
20 cloves minced garlic
lemon grass
1 lemon, cut in half
1 whole head garlic

Procedure:

Mix all the dry seasoning and spread it all over the chicken.
Mix in the fish sauce, followed by the minced garlic.
Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
Squeeze half of the lemon over the chicken and then put it inside the chicken.
Marinate the chicken for at least 1 hour.
Preheat your oven or broiler at 350F.
Bake the chicken for 1-1/2 to 2 hours at 350F.  If the inside of the chicken is no longer pink, then its done.

CHICKEN CONGEE with EGG - Chinese Style

By Dennis C. Glorioso

Sa may MRT Station sa Cubao, may bagong bukas na chinese fastfood na nag-se-serve ng mga dimsum, noddles, congee at iba pa. May malaki pa nga silang banner sa may hagdanan ng MRT na nakikita ko palagi tuwing umuuwi ako galing sa opisina.

Hindi ko pa na-try na kumain dito siguro one of this day. Pero ang nasa isip ko tuwing nakikita ko ang mga litrato ng mga food nila ay napapa-isip ako na magluto din nito. At isa na nga dito ang Congee o lugaw sa ating mga Pilipino.

Nung minsang kumain ako ng congee sa isang sikat na chinese fastfood chain dito sa Pilipinas, hindi ko talaga nagustuhan ang lasa. Wala naman talagang lasa at bale yung mga sauce at toppings lang ang nagpapalasa dito. Since then hindi na ako umulit na umorder ng congee sa fastfood chain na yun. Mas gusto ko pa rin yung lugaw natin na malasa ang sabaw dahil sa pinakuluang mga buto-buto ng baboy at yung lasa ng luya sa arroz caldo.

Yun pinoy na lasa pa rin ang ginawa kong luto sa congee ko na ito. Ginawa ko na lan na chinese style dahil sa mga toppings na aking inilagay.

In general, masarap ang congee ko na ito. Pwedeng pang-restaurant. hehehehe


CHICKEN CONGEE with EGG - Chinese Style

Mga Sangkap:
3 pcs. whole Chicken Breast
1 cup Long grain Rice
1 cup Glutinous Rice / Malagkit
1 head minced Garlic
1 medium size Onion sliced
2 thumb size Ginger sliced
2 pcs. Knorr Chicken Cubes
4 tbsp. Canola oil
6 pcs. Hard Boiled Eggs
Salt to taste
Patis to taste
1 tsp. Maggie Magic Sarap

Paraan ng pagluluto:
1. Sa isang kaserola i-prito ang bawang sa mantika hanggang sa mag-golden brown ang kulay. Hanguin sa isang lalagyan.
2. Igisa ang luya at isunod na din ang sibuyas.
3. Ilagay ang manok at timplahan ng patis. Hayaang masangkutsa.
4. Lagyan ng tubig. Mga kalhati ng kaserola. Pakuluan hanggang sa maluto ang manok.
5. Kung luto na ang manok, hanguin ito sa isang lalagyan.
6. Ilagay na ang hinugasang long grain rice at malagkit. Pakuluan hanggang sa maluto. Haluin palagi para hindi magtutong s bottom ng kaserola. Maaring lagyan pa ng tubig kung kinakailangan.
7. Huling ilagay ang knorr chicken cubes. Tikman ang lugaw at timplahan muli ng patis o asin ayon sa inyong panlasa. Ilagay na din ang Maggie magic sarap.
8. To assemble: Maglagay ng tamang dami ng lugaw sa isang bowl. I-slice ang manok at ilagay sa ibabaw ng lugaw. Ilagay din ang hinating nilagang itlog. Ilagay na din ang piniritong bawang.

Ihain habang mainit pa.

Enjoy!!!!

Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Recipe and cooking procedure after the jump.

Ingredients:

• 1 kilo of Chicken
• ½ kilo potatoes (peeled and quartered)
• 1 small head of garlic (minced)
• 1 big onion (diced)
• 1 red bell pepper (quartered)
• 1 green bell pepper (quartered)
• 1 cup of green peas
• 1 cup of carrots (cut diagonally)
• 2 cups chicken stock or chicken cubes
• 1 cup tomato sauce
• Breadcrumbs
• Salt & Pepper
• Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.