Sinampalukang Manok

Sinampalukang Manok

(Chicken in Soured Soup)

Is a sour dish, similar to sinigang na manok. Tamarind leaves are added

to get a extra strong flavor of this famous dish. Eggplants, stringbeans and

green long chilli (siling pangpaksiw) are the vegetables commonly used.

When its done take the chilli out and smashed it with fish sauce for seasoning.

Ingredients :

• 1 lbs cut-up chicken
• 1 bunch of string beans
• 1 cup tamarind leaves
• 2 medium size eggplants
• 1 green long chilli
• 2 medium tomatoes, quartered
• 1 onion, chopped
• Fish sauce and salt to taste
• 1 packet sinigang mix
• water

Directions :

• Heat the oil in a deep pan, brown the chicken. Remove and set aside.
• Reduce the oil, enough to saute the ginger, garlic, onion and tomato.
• Add the chicken and cook for 3 mins, then put enough water to cover the chicken. Bring to a boil and simmer for 25 minutes.
• Add tamarind leaves, eggplants, string beans, chilli and sinigang mix , simmer for 5 minutes or the vegetable are done.
• Season with fish sauce if needed then serve.

Cooking Tips :

1. For best result, use tamarind leaves with brind in a botlle.
2. Start putting a small amount of sinigang mix, to avoid the strong sour taste.
3. Smashed the chilli in fish sauce for seasoning.

Pininyahang Manok

Pininyahang Manok

(Pineapple Chicken)

 Chicken marinated in pineapple juice and cooked with pineapple chunks. A choice

 of coconut or evaporated milk is added for a thick and savory taste.

Ingredients :

• 1 kilo Chicken
• 1 medium can of Pineapple Chunks
• 1 cups of Evaporated Milk or Coconut Milk
• 2 Carrots
• 1 red Bell Pepper
• 2 medium size Onion
• 5 cloves ov Garlic
• Fish Sauce (Patis)
• Salt and Pepper

Directions :

• Marinate the chicken in pineapple juice for about 15 to 20 minutes
• Boiled the chicked into the marinate.
• Preheat pan , add oil (Butter can be a subtitute).
• Saute garlic and onion.
• Put the chicken and cook for 3 to 5 minutes.
• Pour in pineapple juice (from marinated chicken) and milk. Bring to boil. Cover and simmer over medium.
• Add carrots, pineapple chunks and bell pepper, simmer until tender.
• Season with fish sauce, salt and pepper and immer for a few more minutes until the vegetables cooked.

Cookoing Tips :

1. The longer time you marinate, the best taste and result you can get.
2. Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking.

Adobong Baboy at Manok

Adobong Manok at Baboy (Binalot Style)

(Braised Pork and Chicken in soy sauce) 

 Popular Filipino food, even non-Filipinos appreciate this dish. Delicious and easy

 to prepare. you can cooked with chicken, pork or a combination of both.

 It could be also good with fish or beef. 

Ingredients :

• 1/2 Lbs Pork
• 1/2 Lbs Chicken
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 1 heads of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 4 Tablespoon Cooking Oil
• 1 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce water, vinegar, bay leaf and peppercorns.
6. Let it simmer until the pork and chicken are tender
7. Served with steamed or garlic rice, hard boiled egg and whole tomato.

Sides :

• Tomatoes
• Hardboiled eggs (optional)

Cooking Tips :

• After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar

Arroz Caldo

Arroz Caldo

(Chicken Rice Porridge)

 Is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce.

Ingredients :

• 1 kilo chicken; cut in small pieces
• 1 Cup short rice
• 1 Small Onion, chopped
• 4 Cloves of Garlic.chopped
• Ginger , thin sliced
• 6 Cups water or broth
• Fish sauce
• Cooking oil
• Salt, pepper and calamansi (lime) to taste

Directions :

1. In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Add rice.
2. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
3. Season with fish sauce according to taste. Serve hot in a bowl.
4. Garnish on top with fried minced garlic , scallions and saffron flower.

Garnished :

• 1 Tbsp minced Fried Garlic
• 1 Tbsp Spring Onion
• Saffron Flowers (kasubha)

Cooking Tip :
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
When reheating, add some chicken stock or water to the porridge and warm over medium heat.

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