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Sinampalukang Manok (Chicken in Tamarind Soup)

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

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

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.

Chicken Pastel

Ingredients:
2kilos chicken
1 nestle cream
1 evaporated milk (big)
1 small chunks, pineapple
1 chorizo de bilbao
1 big carrots
1/4 hotdog
1 can whole mushrooms
1 clove garlic
1 onion

Procedure:
Saute the onion, garlic and chicken. Put some salt to taste. Put the carrots, chorizo de bilbao, pineapple chunks and hotdog. Pour the milk and nestle cream, whole mushrooms.

Bohemian Chicken and Dumplings Recipe

Ingredients·

 4 chicken quarters, skinned if desired to reduce fat ·         1 large Onion, halved and sliced ·         2 t Paprika ·         1 t Marjoram or to taste ·         Salt to taste ·         1⁄4 t Black pepper ·         3 T butter Or margarine ·         3 T flour ·         4 Drops Bead molasses (optional) ·         3 slices White Bread, day old ·         Milk ·         2 Eggs ·         1 t Marjoram ·         Salt to taste ·         2 t butter, melted-NO MORE ·         Bread crumbs 

Cooking Bohemian Chicken and Dumplings

1. Chicken Gravy. Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups).
2. Bring to boil.
3. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork.
4. Remove chicken and cover to keep warm.
5. Save the stock.
6. Prepare dumplings as below.
7. Roll the dough into one inch diameter dumplings and drop into gently boiling stock.
8. Boil over medium heat for 25 minutes, turning over after 12 minutes.
9. Remove dumpling and keep warm with the chicken.
10. Save stock.
11. Make a roux by melting the butter in a small skillet.
12. Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny.
13. Add enough of this roux mixture to the boiling stock to make a medium thick gravy.
14. If lumps form, whisk them out with a wire whisk.
15. Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste.  (I like more pepper in mine. )16. Simmer 5 minutes.
17 Return meat and dumplings to gravy and reheat all to just a simmer.
18. Remove from heat.
19. Let stand in hot gravy for 10 before serving.
20. DUMPLINGS Soak bread in milk.
21. Squeeze out surplus milk.
22. Shred bread into bowl.
23. Add eggs, marjoram.
24. Salt and melted butter.
25. Mix well.
26. Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled.
27. Test one by dropping into boiling stock, then adjust crumbs as needed.
28. Cook as above.
29. My grandma used to serve steamed cauliflower with this dish.
30. We would ladle the gravy over the cauliflower, too. It tasted

Egyptian Kebabs

Ingredients 

2 Whole chicken

-breasts–skinned and boned

1 T yogurt

1⁄4 t Salt

1⁄4 t Turmeric

1⁄8 t Dry mustard

1⁄2 t curry powder

1⁄8 t Ground cardamom

1 t Lemon juice

1 t Vinegar

8 Thin onion slices

4 small Tomatos–halved

  Cooking Egyptian Kebans

1. Cut each chicken into 16 squares.
2. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for ½ hour.
3. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken pieces, ½ tomato.
4. Repeat till all ingredients are used.
5. Cook slowly, turning occasionally and brushing with the marinade, over hot coals or under the broiler till the chicken is tender, about 10 minutes.
6. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

chicken shawarma

Ingredients

• 5 kg bonelesse chicken
• 400 g Lemon juice
• 400 g olive oil
• 150 g rushe garlic
• 1 T Salt
• 2 t Pepper
• 100 g cordamon powder
• 100 g cunin powder
• 100 g Coriander powder
• 2 T mustard
• 1 c White vinegar
• 1 ds cloves powder
• 1 ds nutmic grined
• 1 c plane youghurt

Cooking Chicken Shawarma  

1.Remove the skin from chicken,cut chicken into 1/4 flaten the chicken pieces ,marinatad with all ingredients,keep them in the refrigerator over night (12hours),insert the meat on ashawarma spick on top each other (pc by pe till the chicken are combleted.
2. Grilled on a shawarma machine or slice them and grill on top frying grill.
3. Served as sandwiches or in a plate , served with garlic sauce ,mint leaves and pickels.

PINE CHICKEN TINOLA

YOU WILL NEED
3/4 kg chicken, cut-up
4 cloves garlic, crushed
1 pc medium onion, sliced
30 g ginger, sliced and pounded
1 pc chicken bouillon cube
3 tbsp patis
150 g green papaya, sliced
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
1 cup sili leaves

HERE’S HOW
1 BOIL the first 6 ingredients with pineapple syrup and 3 cups water for 20 minutes.

2 ADD papaya and simmer for another 10 minutes or until papaya is tender. Add DEL MONTE Fresh Cut Pineapple Chunks and sili leaves. Simmer once.

Serves 6
Excellent source of Vitamin B6 – essential for red blood cell formation

PINE CHICKEN AFRITADA

YOU WILL NEED
4 cloves garlic, crushed
1 pc medium onion, chopped
400 g chicken, cut-up
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 pc small potatoes, cut into chunks
1 pc small carrot, cut into chunks
1/3 cup cooked/frozen green peas
100 g Baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce

HERE’S HOW
1 SAUTÉ garlic, onion and chicken. Add pineapple syrup, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Simmer for 15 minutes or until meat is tender.

2 ADD potatoes and carrot. Cook for 10 minutes. Add green peas, Baguio beans, bell pepper, DEL MONTE Fresh Cut Pineapple Chunks and DEL MONTE Tomato Sauce. Cook for another 5 minutes.

Serves 6
Excellent source of Vitamin C – helps fight common infection.

Chicken Ramen

Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.  Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō. Estimated cooking time: 1 hour and 50 minutes Ingredients:

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

• 1 chicken breast
• 6 oyster mushrooms
• 2 eggs, hard boiled
• 1 spring onion, sliced
• salt and pepper

Kitchen Tools

• 2 saucepans
• 1 wooden spoon
• 1 sieve
• 1 slotted spoon
• 1 chopping board
• 1 knife
• 1 ladle
• 1 tray

Cooking Instructions:·    Step 2: Make the broth
Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes. ·    Step 3: Sieve the broth
Place the sieve over the other saucepan and strain the broth.
Then put it back on the heat. ·    Step 4: Poach the chicken and mushrooms
Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat. If the chicken becomes too hot it will dry out: this way it will stay moist. Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside. ·    Step 5: Cook the noodles
Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes. ·    Step 6: Prepare the chicken
Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half. ·    Step 7: Serve
Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Add a little more broth and your soup is ready.In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.  

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