Ingredients:
5 pc. chicken breast
1/2 head garlic, minced
1 tbsp. salt
1/4 tsp. ground white pepper
frozen butter
1/2 cup bread crumbs
1 beaten egg
Procedure:
Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of "Ala Kiev". Place the meat between 2 pieces of wax paper. Pound until spread thinly. you mayy use the flat side of knife in pounding.
Rub meat with minced garlic. Combine salt 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 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'.
Monday, April 11, 2011
Monday, March 14, 2011
CHICKEN CURRY
Ingredients:
1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red and green, strips
2-3 stalks celery (1 ½’ long)
3 potatoes (big cubes, fried)
2 tbsp. curry powder
½ tsp. ground pepper
1 tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
½ cup water
Procedure:
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 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.
1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red and green, strips
2-3 stalks celery (1 ½’ long)
3 potatoes (big cubes, fried)
2 tbsp. curry powder
½ tsp. ground pepper
1 tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
½ cup water
Procedure:
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 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.
CHICKEN CALDERETA
Ingredients:
1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomatoe sauce
3-4 pcs. sweet whole pickles (sliced slanting by, ¼ thick)
¼ cup pickle sauce
2 bell pepper (red and green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, ¼” thick)
3 potatoes (quartered, fried)
½ head garlic, minced
¼ cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper
Procedure:
Clean chicken, cut into small serving pieces. Marinate in vinegar, soy sauce, salt, pepper and garlic. Lest stand for 1-2 hours. Drain. Fry until a little brown.
Put back fried chicken into vinegar mixture, add tomatoe sauce, pickles, pickle liquid and onions. Cover.
When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients. Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomatoe sauce
3-4 pcs. sweet whole pickles (sliced slanting by, ¼ thick)
¼ cup pickle sauce
2 bell pepper (red and green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, ¼” thick)
3 potatoes (quartered, fried)
½ head garlic, minced
¼ cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper
Procedure:
Clean chicken, cut into small serving pieces. Marinate in vinegar, soy sauce, salt, pepper and garlic. Lest stand for 1-2 hours. Drain. Fry until a little brown.
Put back fried chicken into vinegar mixture, add tomatoe sauce, pickles, pickle liquid and onions. Cover.
When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients. Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
PAELLA
Ingredients:
1 kilo chicken (cut into small pcs.)
¼ kilo chicken giblets and liver
2 cans tomato sauce
2 large onions chopped
½ head garlic, minced
1 pc. bay leaf
2 bell peppers, red and green (strips)
½ kilo green shell
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, ¼ thick)
1 tsp. pimenton powder
Salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water
Procedure:
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 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. Saute remaining onions until soft. Add 1 can tomato sauce, water and rice (previously washed). Stir to blend 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 ¾ 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 kilo chicken (cut into small pcs.)
¼ kilo chicken giblets and liver
2 cans tomato sauce
2 large onions chopped
½ head garlic, minced
1 pc. bay leaf
2 bell peppers, red and green (strips)
½ kilo green shell
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, ¼ thick)
1 tsp. pimenton powder
Salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water
Procedure:
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 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. Saute remaining onions until soft. Add 1 can tomato sauce, water and rice (previously washed). Stir to blend 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 ¾ 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 TINOLA
Ingredients:
1 chiken (1 kilo)
3 potatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
4-5 cups rice water
½ cup young sili leaves
Procedure:
Clean and cut chicken into small serving pieces. Saute garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
1 chiken (1 kilo)
3 potatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
4-5 cups rice water
½ cup young sili leaves
Procedure:
Clean and cut chicken into small serving pieces. Saute garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
Sunday, February 20, 2011
CHICKEN WITH CASHEW NUTS
Ingredients:
1 medium size chicken cut into serving pieces and boiled
100 grams frozen peas
¼ cup (100 grams) cashew nuts
1 stem celery sliced
1 carrot diced and boiled
2 cups chicken broth
2 tbsp. flour
1 medium onion sliced
Salt and pepper to taste
Butter
Procedure:
1. Sauté onion in butter. Blend in flour and add broth stirring well until sauce thickens.
2. Add chicken and cook for 10 minutes. Add the rest of the ingredients except cashew nuts. Season well.
3. Add cashew nuts and immediately remove from the heat. Serve.
1 medium size chicken cut into serving pieces and boiled
100 grams frozen peas
¼ cup (100 grams) cashew nuts
1 stem celery sliced
1 carrot diced and boiled
2 cups chicken broth
2 tbsp. flour
1 medium onion sliced
Salt and pepper to taste
Butter
Procedure:
1. Sauté onion in butter. Blend in flour and add broth stirring well until sauce thickens.
2. Add chicken and cook for 10 minutes. Add the rest of the ingredients except cashew nuts. Season well.
3. Add cashew nuts and immediately remove from the heat. Serve.
PANCIT PALABOK
Ingredients:
½ kg. bihon, soaked in water until softened then drain
Palabok Sauce
¼ cup atsuete seeds soak in
¼ cup water
2 cups shrimp juice
6 tablespoons Gold Medal all-purpose flour
½ cup water
Salt or patis and pepper
Toppings
1 cup cooked pork, cut into strips
2 pcs. fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs hard (boiled then sliced)
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tbsp. fried garlic
Procedure:
1. Prepare palabok sauce: Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.
2. Boil water in a pot. Place noodles in a bamboo strainer. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter.
3. Top noodles with sauce. Over the sauce, arrange the pork and tokwa pieces. Sprinkle with tinapa and chicharon. Garnish with sliced egg, shrimps, spring onions and garlic. Serve with calamansi.
½ kg. bihon, soaked in water until softened then drain
Palabok Sauce
¼ cup atsuete seeds soak in
¼ cup water
2 cups shrimp juice
6 tablespoons Gold Medal all-purpose flour
½ cup water
Salt or patis and pepper
Toppings
1 cup cooked pork, cut into strips
2 pcs. fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs hard (boiled then sliced)
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tbsp. fried garlic
Procedure:
1. Prepare palabok sauce: Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.
2. Boil water in a pot. Place noodles in a bamboo strainer. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter.
3. Top noodles with sauce. Over the sauce, arrange the pork and tokwa pieces. Sprinkle with tinapa and chicharon. Garnish with sliced egg, shrimps, spring onions and garlic. Serve with calamansi.
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