What
Is Love?
Tuesday, 16 February 2016
Monday, 15 February 2016
Sunday, 14 February 2016
PINANYAHANG
MANOK
1 ½ to 2 kilogram
chicken, sliced
1 can of preserved pineapples (or if you prefer ½ kilogram fresh pineapple, peeled and sliced)
1 piece red bell pepper, cut into strips
2 pieces tomatoes, chopped
½ cup coconut milk (gata), or fresh milk
1 piece onion, chopped
A dash of salt and sugar
2 tablespoon cooking oil
Procedure:
If using pineapple chunks from the can, soak the chicken meat into the juice for about half an hour. If not, mash a piece of fresh pineapple and get its juice before marinating.
Put cooking oil in the pan and put the fire to medium heat.
Put garlic, onions and tomatoes and sauté them. (It is important to put the ingredients in exact order to avoid changes in taste.)
Add the marinated chicken. Fry until it becomes golden brown.
Pour the pineapple juice and milk. Let it simmer for 5 to 10 minutes.
Put the pineapple chunks. Let it simmer for another 15 to 30 minutes or until the juice evaporates and becomes half-empty.
Add the carrots and leave it for 5 minutes.
Add the bell pepper; leave it for 2 to 3 minutes.
Turn off the heat. Serve with pasta or a steaming bowl of rice for a unique Filipino meal.
http://www.philippinecuisine.net/philippine-cuisine-pineapple-dishes/
1 can of preserved pineapples (or if you prefer ½ kilogram fresh pineapple, peeled and sliced)
1 piece red bell pepper, cut into strips
2 pieces tomatoes, chopped
½ cup coconut milk (gata), or fresh milk
1 piece onion, chopped
A dash of salt and sugar
2 tablespoon cooking oil
Procedure:
If using pineapple chunks from the can, soak the chicken meat into the juice for about half an hour. If not, mash a piece of fresh pineapple and get its juice before marinating.
Put cooking oil in the pan and put the fire to medium heat.
Put garlic, onions and tomatoes and sauté them. (It is important to put the ingredients in exact order to avoid changes in taste.)
Add the marinated chicken. Fry until it becomes golden brown.
Pour the pineapple juice and milk. Let it simmer for 5 to 10 minutes.
Put the pineapple chunks. Let it simmer for another 15 to 30 minutes or until the juice evaporates and becomes half-empty.
Add the carrots and leave it for 5 minutes.
Add the bell pepper; leave it for 2 to 3 minutes.
Turn off the heat. Serve with pasta or a steaming bowl of rice for a unique Filipino meal.
http://www.philippinecuisine.net/philippine-cuisine-pineapple-dishes/
SPRING
CHICKEN CALDERETTA
½ cup cooking oil
2 pcs Spring Chicken (less than a kilo each), cut in serving pieces
¼ cup soy sauce
2 tbsp vinegar
1 cup tomato sauce
2 tsp hot sauce
1 can Liver Spread pepper
1 cup onions, diced
1 pc carrot, cubed 1 ½” thick
1 ½ cup green and red bell pepper, diced
2 pcs potato, peeled and cubed
½ cup cheddar cheese, grated
¼ cup Olives
Marinate chicken in soy sauce, vinegar and tomato sauce for 30 minutes. Set aside the marinate mixture and fry the chicken in oil. Return the mixture to the chicken and let boil. Add the onions, bell pepper, carrots, potatoes, liver spread and hot sauce. Cook until done. Remove from heat and garnish with grated cheese and olives. Season with salt and pepper.
2 pcs Spring Chicken (less than a kilo each), cut in serving pieces
¼ cup soy sauce
2 tbsp vinegar
1 cup tomato sauce
2 tsp hot sauce
1 can Liver Spread pepper
1 cup onions, diced
1 pc carrot, cubed 1 ½” thick
1 ½ cup green and red bell pepper, diced
2 pcs potato, peeled and cubed
½ cup cheddar cheese, grated
¼ cup Olives
Marinate chicken in soy sauce, vinegar and tomato sauce for 30 minutes. Set aside the marinate mixture and fry the chicken in oil. Return the mixture to the chicken and let boil. Add the onions, bell pepper, carrots, potatoes, liver spread and hot sauce. Cook until done. Remove from heat and garnish with grated cheese and olives. Season with salt and pepper.
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