Sweet Chicken Adobo with Fried Potatoes Feb07

Sweet Chicken Adobo with Fried Potatoes...

ADOBO is a FILIPINO classic dish. A mastered dish of every moms and a weakness of every dads in Philippine Islands. A truly easy and flexible dish that only requires a perfect combination of salty, sour and sweet taste. A hundred ways to cook ADOBO still to try, but just don’t forget the secret ingredient which is the Bay Leaves or Laurel Leaves. I made a SWEET CHICKEN ADOBO WITH FRIED POTATOES to make it more kid-friendly taste. I separately fried the potatoes to make a change. I ate this dish with the fried potatoes on the side instead of rice. And it was great pair, pouring the sweet Adobo sauce on fried potatoes, YUMMY! You may also try ADOBONG BABOY or ADOBONG PUSIT. SWEET CHICKEN ADOBO with FRIED POTATOES 1 kilo chicken cut-up 1/2 cup light soy sauce 3 tbsp. cooking oil 7 cloves garlic, peeled and crushed 2 medium onions, peeled and quartered 10 black peppercorns 4-5 laurel or bay leaves 1 cup water 1/4 cup vinegar 1/2 cup brown sugar 5 medium potatoes, peeled and sliced into bite-sizes cooking oil Season potatoes with salt. Heat oil in a pan. Fry potatoes until cooked and tender. Drain excess oil and set aside. Combine the first eight ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 30-40 minutes, turning once or twice, until chicken is cooked through. Season with vinegar and brown sugar. You can adjust the flavor with adding water, soy sauce, vinegar or sugar. Serve your SWEET CHICKEN ADOBO with fried potatoes on the side or steamed white...

Fried Chicken with Bread Crumbs Feb03

Fried Chicken with Bread Crumbs...

CRISPY FRIED CHICKEN, HOT AND SPICY FRIED CHICKEN and PAN-FRIED CHICKEN are some of the ways to fry chicken cut ups. This time, I am going to share a BREADED FRIED CHICKEN. A very easy and juicy fried chicken that you will surely make again and again. This BREADED FRIED CHICKEN recipe is best if you are planning for a children’s birthday party to be paired with my MEATY SPAGHETTI. You will surely put a smile on your kids face on each bite. FRIED CHICKEN WITH BREAD CRUMBS 1 kilo fresh chicken, cut-up 6 tbsp. kalamansi juice 3 tbsp. salt 2 cups cooking oil 1/4 cup all-purpose flour 2 cups bread crumbs 2 eggs Wash chicken cut-up with running water and drain. In a large bowl, marinate chicken with kalamansi juice and salt for 1 hour. After marinating the chicken, add flour into the chicken cut-ups, coating all chicken cut-up. This is easy when you use your hands in coating the chicken. Put the bread crumbs on a shallow plate. Beat eggs in a separate bowl. Heat oil in a frying pan over medium heat. Dip each chicken cut-up in egg then drop the chicken cut-up into bread crumbs. Make sure to coat chicken cut-up well. Fry the chicken cut-up. Do with the rest of the chicken cut-up. Make sure that chicken should be completely immersed in oil. Do not overcrowd the pan, allowing one inch space between each cut-up. Fry chicken until golden brown and tender, turning the cut-ups, about 6-7 minutes on each side. Use a wire mesh strainer to remove excess oil. Serve with steaming white rice or with a...

Crispy Fried Pork Chop...

Royce’s most awaited day of the week is Sunday. This is the day when I let him indulge the not so healthy food in the world, like CRISPY FRIED PORK CHOPS. Huhu. This makes me guilty but I am just letting him have a taste of delicious fatty meal even once in a while. I feed my family with healthy and nutritious vegetable and seafood dishes most of the week, but I spoil them every Sunday lunch. And I want them to enjoy Sunday meals after our Church meetings. Royce favorite is anything that is pork, SINIGANG NA BABOY, INIHAW NA LIEMPO, PORK AFRITADA, ADOBONG BABOY, it’s endless, as long it is pork, he will surely love it! This CRISPY FRIED PORK CHOPS recipe is a quick, simple and most of all, an inexpensive way to make pork chops. CRISPY FRIED PORK CHOPS 1 kilo pork chops, sliced thinly salt ground pepper 1 cup all purpose flour 2 cups oil for deep frying 1/2 tsp. garlic powder 1/2 tsp. ground paprika (optional) 2 eggs 1/4 cup milk Wash pork chops with running water. Drain with paper towels. Place pork chops in a bowl. With a fork, prick the pork chops thoroughly to tenderize the meat. Season with salt. Marinate for 10-15 minutes. In a shallow bowl, mix 1 teaspoon salt, pepper, garlic powder, ground paprika and all purpose flour. In a separate bowl, whisk together eggs and milk until blended well. Now, dip the pork chops on egg mixture. Then gently press the pork chops into the flour mixture to coat and shake off excess flour. Heat oil in a large frying pan over medium heat. Fry the pork chops until the crust is crisp and golden brown, about 5-6 minutes on each side....

Ginisang Upo Jan27

Ginisang Upo

GINISANG UPO is a Filipino dish that is very quick and easy to cook but requires a lot of time in its preparation. Peeling and slicing the UPO or WHITE SQUASH or BOTTLE GOURD is the tedious part. It is exciting though, specially if you are cooking for the people that you love. GINISANG UPO is a simple and inexpensive dish, usually served during lunch and dinner. Some cook it with a can of sardines, and it is as good as with pork. UPO is low in fat and cholesterol, but has a high amount of fiber. It has 96 percent water, that is why you don’t have to add much water when cooking it. UPO also is rich iron and contains vitamin C and B complex. It is I guess a vegetable sent from heaven specially if you want to save money but still want to serve a good dish for your family. GINISANG UPO 1 large UPO – peeled and sliced into small pieces 1/4 kilo pork, sliced into small pieces also 100 grams medium shrimps, peeled and heads removed (optional) 2 cloves garlic, peeled and crushed 1 medium onion, peeled and sliced 3 medium red tomatoes water 2 tbsp. fish sauce or patis salt In a skillet, heat oil and brown pork, about 7-10 minutes. Place browned pork in a bowl. In same skillet, saute garlic until light brown, about a minute. Add onions, cook until aromatic and transluscent. Then add tomatoes, cook until they are soft. Add shrimps and browned pork. Saute for about 3-5 minutes. Then, add the sliced UPO, stirring constantly, cook for 5-10 minutes. Now add a little water. You will notice the dish becomes more watery as it is cooked. Let it simmer until cooked, about...

Juicy and Tender Fried Pork...

Happy New Year everyone! It had been a wonderful and memorable holidays. We get to spend the festive season with our friends and families that finally I get the chance to show them off some of my cooking skills. I am not an expert yet. I had been through a lot of kitchen disasters before I get to perfect a dish. Often times, I get frustrated but with the love I have for food and family, I indulge more time to learn and master. Today, I am going to share a very easy dish, JUICY AND TENDER FRIED PORK. Very easy to cook right? But sometimes, with posing no difficulty, we overlook the technique on how to make a FRIED PORK, a juicy and tender one. My Aunt Sassy who used to be cooking for a small restaurant shared to me this very delicious and I may say, a perfect FRIED PORK. Oh I am so excited for this. It is a fool-proof, kitchen tested FRIED PORK that is juicy and tender and soooo delicious and yummy recipe. You can also try BREADED PORKLOIN with MUSHROOM GRAVY and BREADED PORKCHOP JUICY AND TENDER FRIED PORK 1 kilo pork chop or pork belly, sliced according to desired size 6-8 cloves garlic, peeled and minced 8 tbsp. calamansi or lemon juice 1 – 2 tbsp. salt 2 large eggs, beaten 1/2 cup all-purpose flour cooking oil Wash sliced pork chops or bellies with running water and drain with paper towels. Place the pork in a container. Rub salt, garlic and calamansi juice on pork with hands. Cover the container and marinade for 3-4 hours in your fridge. Let your marinated pork be in a room temperature to get them ready to be cooked, about half an...

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