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...

Ginisang Kalabasa with Sayote Tops Feb01

Ginisang Kalabasa with Sayote Tops...

Another Pinoy healthy vegetable dish, GINISANG KALABASA WITH SAYOTE TOPS. Kalabasa or Squash is a common vegetable ingredient for Pinakbet. But this time, kalabasa will be the star in our lunch. GINISANG KALABASA with SAYOTE TOPS 1/4 kilo pork, sliced 1/2 kilo squash or kalabasa, peeled, seeded and sliced bunch of sayote leaves cooking oil garlic, peeled and crushed onion, peeled and sliced salt fish sauce or patis Boil sliced pork in 2 cups water, season with salt, covered, about 10 minutes. Separate cooked meat from broth. In a separate pan, heat oil. Saute garlic, about a minute. Then add onions, saute until transluscent, about a minute also. Add boiled meat, saute until they turned light brown. Add sliced squash, stirring occassionaly, about 5 minutes. Then add the remaining pork broth. Season with fish sauce and a little salt. When squash slices are tender, drop sayote leaves. Cook for 2-3 minutes. Serve while hot with steaming white rice. Best with FRIED...

Lumpiang Kamote Jan28

Lumpiang Kamote

Last November, Royce and I had a chance to visit Bohol. And it truly was a great experience seeing wonderful places like Chocolate Hills and the white sand of Panglao Beach. My most exciting part is dining on a floating restaurant at Loboc River. I loved the river tour, the Filipino songs performed by the singer, and most specially the unlimited food adventure. While riding on the boat, we get to dine and enjoy all Filipino dishes, from appetizers, soups, main course, fruits and desserts. Since all dishes were our own, I thought that I won’t get to learn and discover much. But I was wrong. I thought the food attendant just misplaced the plate of Lumpiang Shanghai on the dessert table. I was wrong… just for a camote or sweet potato rolled in a lumpia wrapper. A crunchy and sweet lumpia with camote in it. It was indeed to be on a dessert table. I wasn’t able to get a chat to anyone from the kitchen about it, but I guess it is a Boholano dessert. CAMOTE LUMPIA or KAMOTENG LUMPIA was a great dessert or a snack discovery to share. LUMPIANG KAMOTE or CAMOTE LUMPIA kamote/camote or sweet potatoes, peeled and sliced into strips brown sugar cooking oil lumpia wrappers water Separate each lumpia wrapper. Set aside. Pour brown sugar on a shallow bowl. Also pour water on a separate bowl. Rest a wrapper on a plate. Get a strip of kamote and dip sides on brown sugar. Place the kamote on lumpia wrapper. Fold two sides of the circle over the camote then roll the wrapper up. Dip your finger on the bowl of water then spread the water on the end of the lumpia wrapper to seal it. Do same...

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...

Page 1 of 1612345...10...Last »