Pininyahang Manok Recipe Ingredients* 1 whole chicken, cut into
serving pieces* 1 can pineapple chunks, set aside the syrup* 1 Tbsp
oil* 3 cloves garlic, minced* 1 medium-sized onions, chopped* 1/2
cup evaporated milk or coconut milk* patis (fish sauce), to
tastePininyahang Manok Cooking Directions - How To Cook Pininyahang
Manok1). Marinade the chicken with the pineapple syrup for a few
minutes.2). Pour the chicken with the marinade in a pot, cook until
the marinade evaporates and the chicken is lightly brown. (Youre
not exactly frying the chickenyou just want to seal in the
juices.)3). When done, set aside the chicken on one side of the
pot.4). Add the oil, saute garlic and onions then mix together with
the lightly browned chicken and cook for about a minute.5). Add the
pineapple chunks then pour the evaporated milk. Cover and bring to
a simmer. (If you are using coconut milk, do not cover, otherwise
it will curdle).6). By the time the chicken is done, the sauce
would be rather thick and creamy, stir then season with patis.7).
Simmer again for 2 minutes then turn-off the heat.Pininyahan manok
is best serve with plain steamed rice.Paksiw na PataYou will need:1
kilo pork pata (pork legs), cut into serving sizes3 cups water1/4
cup soy sauce1 tbsp fish sauce (patis)2 cups vinegar1 head garlic,
crushed and peeled2 bayleaves (laurel)1 tspn black peppercorns1
pork bouillon cube1 tbsp sugara dash salt, pepper, and MSG
(vetsin)1/2 cup banana blossoms (bulaklak ng saging)How to
prepare:Place the pork in a large saucepan. Add all the ingredients
except the banana blossoms. Cover with a lid. Bring it to a boil.
DO NOT STIR.Lower down the heat when it starts boiling. Simmer for
about 10 minutes more before stirring. Cook meat until tender.Taste
to check if it needs more salt, sugar, pepper, etc. Add the banana
blossoms. Simmer for another 5-10 minutes.Serve with rice.Chicken
Curry RecipeIngredients2 lbs chicken, cut into serving pieces1 big
potato, chopped1 tbsp garlic, minced3 stalks celery, cut into 2
inches length1 medium onion, chopped1 small red bell pepper, cut
into cubes2 tbsp fish sauce1 cup coconut milk2 tbsp curry powder1
thumb ginger, cut into strips1 cup waterCooking ProcedurePan-fry
the potato and set asidePan-fry the chicken and set asideIn the pan
where the chicken was pan-fried, saut the garlic, onion and
gingerAdd the pan-fried chicken, fish sauce, and curry powderAdd
water and simmer until the chicken is tenderPut-in the red bell
pepper, celery, and pan fried-potato then simmer for 5 minutesAdd
the coconut milk and mix well. Simmer for 5 minutesIngredients 1
2-3 pound chicken, cut into serving pieces 1/4 teaspoon pepper 1/4
cup white vinegar 1 12-ounce can coconut milk 1/2 cup water 1
tablespoon salt 3 cloves garlic, crushedMETHOD In a saucepan,
combine all ingredients. Bring to a boil and simmer about 20
minutes until practically all the liquid has evaporated and a thick
sauce remains. Serve hot. Serves 4. pesaNGREDIENTS:4-5 slices of
fish (catfish, tilapia or lapu-lapu), cleaned2 thumb size ginger
(sliced)1 medium size onion sliced1 small head cabbage
(quartered)4-5 cups of rice water / rise washbokchoy / pechay
(optional)1/2 tbsp peppercorns1 tbsp spring onions (sliced 1/2
in)cooking oilsalt to tasteHOW TO COOK PESA Heat a small amount of
oil in a pan.Saute ginger and onion.Pour-in the rice water. Bring
to a boil.Add the slices of fish and peppercorns. Simmer for 10
minutes or until the fish is cooked. Add the vegetables and cook
for 2 minutes.Add spring onions. Season with salt.Serve hot.
Enjoy!
