Ingredients:
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, October 4, 2011
CHICKEN ARROZ CALDO
1 small chicken (1 kilo) 1 cup rice
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
Monday, October 3, 2011
Paella Pinoy Style
1 kilo chicken (cut into small pcs.)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped 1/2 head garlic, minced 1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips) 1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4 ' thick) 1 tsp. pimenton powder 1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing) 3 cups rice
4-5 cups water
Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
This time, use a big wok or kawali. Saute remaining onions until soft. Add` 1 can tomato sauce, water, and rice (previously washed). Stir to btend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until sauce dries.
Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped 1/2 head garlic, minced 1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips) 1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4 ' thick) 1 tsp. pimenton powder 1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing) 3 cups rice
4-5 cups water
Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
This time, use a big wok or kawali. Saute remaining onions until soft. Add` 1 can tomato sauce, water, and rice (previously washed). Stir to btend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until sauce dries.
Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
Chicken Curry Pinoy Style
1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1'/2 ' long)
3 potatoes (big cubes, fried) 2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin 1 tbsp. patis 1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk
or evaporated milk
1/2 cup water
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).
Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).
2 large onions, quartered
3 bell peppers, red & green, strips
2-3 stalks celery (1'/2 ' long)
3 potatoes (big cubes, fried) 2 tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. vetsin 1 tbsp. patis 1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk
or evaporated milk
1/2 cup water
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).
Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).
Barbecue Pinoy Style
Pork - slice into square but thin pieces
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
Chicken - cut whole chicken into 4 pieces. Slit thick meat
(thigh and breast). Break joints of wings to flatten but do not
separate the bones.
Marinate for at least 1/2 day or overnight in the following mixture:
1/2 cup tomato or banana catsup 2 tbsp. sugar
1 head garlic, crushed 1 tsp. pepper 1 tsp. vetsin 1/4 cup rhum or gin 1 tbsp. salt 1 tbsp. soy sauce
Brush pork or chicken with mixture while grilling. Serve with 'papaya atsara', and fried rice.
Fried Chicken Pinoy Style
1 chicken (fryer size) 1 tbsp. salt
1/2 tsp. ground pepper
1/2 tbsp. vetsin
I cup 7up or (Sprite or Mountain Dew') 1/4 cup rhum or gin
1 tbsp. Worcestershire sauce
Cut chicken into half Mix salt, pepper, and vetsin. Rub mixture on all sides of chicken. Let stand for 1 hour then add 7up, rhum, and seasoning sauce. After soaking for 5 hours (or overnight), let drip and fry in deep hot oil.
1/2 tsp. ground pepper
1/2 tbsp. vetsin
I cup 7up or (Sprite or Mountain Dew') 1/4 cup rhum or gin
1 tbsp. Worcestershire sauce
Cut chicken into half Mix salt, pepper, and vetsin. Rub mixture on all sides of chicken. Let stand for 1 hour then add 7up, rhum, and seasoning sauce. After soaking for 5 hours (or overnight), let drip and fry in deep hot oil.
Chicken Deboning
Choose dressed chicken with clear, smooth skin.
Lay chicken flat on its stomach. Use a sharp knife with rounded tip. Pointed tip would easily tear the skin of the chicken.
From the back between the shoulder bones, slit the skin of the chicken down to the end of the backbone. Then, insert knife, scrape meat from the shoulder bone down to the breast bone, keeping meat attached to the skin. Break the joint on the shoulder bone and the wing. Leave the wing intact with its meat.
Break the joint on the hip bone and the leg bone. Scrape the meat from the upper leg bone, remove the bone. Retain the meat of the lower leg bone or the drumstick.
Work on the other side of the chicken until the whole body skeleton is free from meat. Set aside the bones for stock.
Combine 1 tablespoon salt, 1 teaspoon vetsin, and 1/3 teaspoon ground white pepper. Rub mixture on the chicken, inside and out. Your chicken is now ready for stuffing.
Lay chicken flat on its stomach. Use a sharp knife with rounded tip. Pointed tip would easily tear the skin of the chicken.
From the back between the shoulder bones, slit the skin of the chicken down to the end of the backbone. Then, insert knife, scrape meat from the shoulder bone down to the breast bone, keeping meat attached to the skin. Break the joint on the shoulder bone and the wing. Leave the wing intact with its meat.
Break the joint on the hip bone and the leg bone. Scrape the meat from the upper leg bone, remove the bone. Retain the meat of the lower leg bone or the drumstick.
Work on the other side of the chicken until the whole body skeleton is free from meat. Set aside the bones for stock.
Combine 1 tablespoon salt, 1 teaspoon vetsin, and 1/3 teaspoon ground white pepper. Rub mixture on the chicken, inside and out. Your chicken is now ready for stuffing.
chicken ala kiev
5 pcs. chicken breast (pitso) 1/2 head garlic, minced 1 tbsp. salt
1/4 tsp. ground white pepper 1 tsp. vetsin
frozen butter or margarine 1/2 cup bread crumbs 1 beaten egg
Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala Kiev". Place meat between 2 pieces of wax paper. Pound until spread thinly. You may use the flat side of knife in pounding.
Rub meat with minced garlic. Combine salt, vetsin, and pepper. Sprinkle on meat
Cut frozen butter into sticks, 3/4" thick and 2 1/2" long. Place 1 piece in the middle of the meat and roll like a drumstick. Be sure the butter is well enveloped in the meat or it will ooze out while being fried.
Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.
Cooking tip: Instead of butter, try stuffing a thick stick of quick-melt cheese in your 'Ala Kiev'.
1/4 tsp. ground white pepper 1 tsp. vetsin
frozen butter or margarine 1/2 cup bread crumbs 1 beaten egg
Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala Kiev". Place meat between 2 pieces of wax paper. Pound until spread thinly. You may use the flat side of knife in pounding.
Rub meat with minced garlic. Combine salt, vetsin, and pepper. Sprinkle on meat
Cut frozen butter into sticks, 3/4" thick and 2 1/2" long. Place 1 piece in the middle of the meat and roll like a drumstick. Be sure the butter is well enveloped in the meat or it will ooze out while being fried.
Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.
Cooking tip: Instead of butter, try stuffing a thick stick of quick-melt cheese in your 'Ala Kiev'.
CHICKEN-PORK EMBUTIDO
1/2 kilo ground pork (no fat)
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)
Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.
An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.
Chicken Pork Adobo
1/2 kilo pork 1/2 kilo chicken
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
1 cup vinegar 2 tbsp. salt
1 tsp. vetsin
1/2 tsp. pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking until pork and chicken are done.
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