Chicken Nuggets
December 13, 2009
Ingredients:
1/2 kg boneless chicken breast
salt and pepper
cooking oil (for deep frying)
Batter:
1/3 cup all-purpose flour
1/3 cup cornstarch
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1 tbsp vinegar
Procedure:
1. Cut chicken into 1-1/2-inch cubes. Season with salt and pepper.
2. To make the batter: sift dry ingredients into a bowl, then whisk-in water and vinegar. Dip chicken pieces into batter. Then deep fry until golden brown.
3. Serve with your favorite sauce (ketchup, barbecue sauce, etc.).
(Makes 4-6 servings.)
BRAISED CHICKEN IN TOMATO SAUCE
December 11, 2009
Ingredients:
8 pc semi-ripe saba bananas (plantain bananas), sliced and fried
1/2-3/4 cup sugar
1 tsp peppercorn
1-1/2 kg chicken thighs and legs, cut-up
1 pouch or 750 grams tomato sauce
5 stalks leeks, sliced
3-1/2 tbsps toasted sesame seeds
Procedure:
1. Heat sugar in non-stick pan to caramelize.
2. Add 1-3/4 cups hot water, peppercorn and 2/3 to 3/4 cup soy sauce.
3. Simmer for 2 minutes or until the sugar is dissolved.
4. Add tomato sauce. Simmer for 5 minutes.
5. Add chicken, cover and simmer over low heat for 30 minutes, turning occasionally. Set aside.
6. Stir-fry leeks in 3 tbsp oil for 5 seconds.
7. Stir in sesame seeds and saba. Add to the chicken.
Makes 22 servings.
CHICKEN IN PINEAPPLE SYRUP AND COCONUT MILK
December 11, 2009
also called “Ginataang Manok sa Pinya”
Servings: 6
Ingredients:
1 large pc or 500 grams chicken breast, cut into serving portions
1 small pc or 300 grams papaya, sliced
4 cloves garlic, crushed
1 pc onion, sliced
1 pc red bell pepper, cut into strips
1 can or 234 grams pineapple chunks, drained (reserve syrup)
1 pc laurel leaf
1 cup kakang gata (coconut milk)
1/2 cup chilli leaves
Procedure:
1. Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1-1/2 tsp rock salt or 1/3 tsp iodized salt for 5 minutes. Place in a casserole, then simmer.
2. Add papaya, red bell pepper and pineapple chunks. Simmer for 10 minutes.
3. Add kakang gata or coconut milk. Simmer for 5 minutes. Add chilli leaves. Serve
Note: Papaya serves as extender.
CHICKEN-CARROT SPAGHETTI
December 11, 2009
Makes 5 servings
Ingredients:
175 grams spaghetti noodles, cooked as per package directions
2 cloves garlic, minced
1 pc small onion, chopped
100 grams ground chicken meat (or 1/2 small chicken breast, deboned and chopped)
1 small or 100 grams carrot, coarsely grated
1 can or 300 grams spaghetti sauce
Procedure:
1. Saute garlic, onions, chicken and carrots. Cook for 3 minutes.
2. Add spaghetti sauce, 1/3 cup water and 1/2 tsp rock salt. Simmer for 5 minutes.
3. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.
Note: Carrots serve as meat extender.
CHICKEN BINAKOL
December 11, 2009
Makes 6 servings
Ingredients:
600 grams chicken, cut into serving portions
1 pc medium onion, sliced
6 cloves garlic, crushed
4 stalks of tanglad or lemon grass
1 can or 227 grams tomato sauce
2 small pcs or 200 grams potatoes, quartered
1 buko (coconut) meat cut into 2″ x 1″ strips
1 cup buko or coconut water
Procedures:
1. Place all ingredients except coconut meat in a casserole or sauce pan.
2. Add 1 cup water and 3-1/3 tsp rock salt or 1 tsp iodized salt.
3. Simmer for 30 minutes.
4. Add buko and cook for another 5 minutes.
Notes: Potatoes are used as extender.
CHICKEN INASAL
December 11, 2009
Chicken Inasal is a well-known Bacolod specialty that a group of eateries in Bacolod called Manokan Country is always visited by both the natives and tourists to savor roasted chicken. Inasal came from the Ilonggo root word “asal” which means “inihaw” or “roast on a spit” (nagbabagang uling). It is differentiated from the word “sugba” which means “grill”.
Ingredients:
1 pc whole fresh chicken (optional: young native) cut into parts
4 tbsps liquid seasoning
3 tbsps cane vinegar
2 pcs small garlic bulbs, crushed
1 tsp salt
2 tsps pepper
1 tbsp achuete (annatto seeds) for marinade
1 tbsp achuete (annatto seeds) for coating mixture
1/2 tsp cooking oil for coating mixture
Procedure:
1. Cut washed chicken into parts: breasts, thighs, etc. and rub in the marinade consisting of liquid seasoning, vinegar, garlic, salt, pepper, and achuete or annatto seeds. Tip: Rub in the crushed garlic into every part of the chicken.
2. Leave in marinade overnight in the refrigerator.
3. Skewer chicken parts in barbecue sticks.
4. Grill in hot charcoal. Tip: Wait for one side to be cooked then turn over. Best if turned over only once.
5. As you grill, brush thick achuete and oil mixture as coating on the chicken.
6. Serve hot.
Italian Chicken
November 26, 2008
This is SOOOO easy to make! Buy some chicken breasts from the store, buy the ones in the butcher part, not in the freezer section. Buy a $1 bottle of Italian salad dressing. Marinate the chicken breasts in the Italian dressing overnight. The next day, pull it out and grill, that’s it! Drizzle with the dressing and pair with some grilled asparagus.
Sinampalukang Manok (Chicken in Tamarind Soup)
July 28, 2008
Tried cooking this for dinner tonight….
INGREDIENTS:
2 tbsp cooking oil
2 cloves garlic
1 small onion
tamarind/tamarind soup mix
Chicken pieces
Tamarind Leaves
Sili Leaves
Patis (Fish sauce)
DIRECTIONS:
* Saute garlic in cooking oil until golden brown, add the onion.
* Add the chicken, stir fry and season with fish sauce.
* When the chicken is almost brown add water and bring to a boil.
* Simmer for almost 20 minutes.
* Add the tamarind soup base.Stir.
* Add the Sili leaves and Tamarind leaves.Bring to a boil then turn off the heat.
* Serve with rice.
Chicken Barbeque
July 24, 2008
This is what we had for lunch today..
CHICKEN BARBEQUE
Chicken pieces (I bought legs & wings)
(Marinade:)
Soy sauce
Sugar
Minced garlic
Calamansi Juice
Directions:
Marinate chicken in soy sauce,sugar,minced garlic & calamansi juice.Let stand for at least half day.Grill on live charcoal until cooked.Baste with marinade while grilling.
Grilled Tandoori Chicken
July 2, 2008
One of the best things about Saturdays is that it’s Grill Anything Day. It was a tradition that dad started when he got fed up with mom’s weekday staple of adobo and rice! So every Saturday, we kids got to choose what kind of meat we wanted to grill. My all-time favorite is Tandoori Chicken. Basically, it spices up a rather ordinary meal, and the smell the you get while grilling is heavenly!
Originally a dish from a region in India, the chicken pieces are marinated in yogurt to make it tender and spices are added to give the chicken a reddish hue.
The basic ingredients are 1/2 kilo of chicken wings (or chicken breasts, if you prefer), 2 large grated onions; 3 cloves crushed garlic, juice of 3 pieces lemons, around 1 to 2 teaspoon of salt, 1 1/2 cups yogurt (plain), 2 tsp chili powder, 2 tsp ground turmeric, 1 tsp ground black pepper, 2 tbsp ground coriander and red food coloring (optional).
Procedure:
First, remove skin from chicken and prick flesh several times with a skewer. Mix together the grated onions, crushed garlic, salt and lemon juice. Rub all over chicken pieces and marinate for 30 minutes to 1 hour. Combine yogurt and spices and food coloring (if you’d like the chicken to have a more reddish hue). Pour yogurt mixture over chicken. Coat thoroughly all pieces.
Place the chicken pieces in a covered dish and marinate for at least 6 to 12 hours in the refrigerator.
Afterwards, grill chicken in oven or over glowing coals for 20 to 30 minutes or till cooked. Do not overcook or chicken will dry out.
This dish is perfect on a hot summer’s day, especially if paired with a salad and a cold, cold drink.
Serves 4 to 5.
