Crispy Chicken Skin (Chicharon)

Ingredients:

½ kilo of chicken skin

1 teaspoon of salt

3 cloves of garlic – chopped

1 cup of water

2 cups of cooking oil
Dipping Sauce:

1 whole red onion – thinly sliced

¼ cup vinegar

TOOLS:

Medium size pan

Colander

Paper towel/wax paper



PROCEDURE:

1. Prepare your pan and put it to medium heat. Then add the water and mix the salt and garlic, once mixed evenly place chicken skin on the pan. Let it simmer for 10 minutes.

2. After 10 minutes, drain the water out of the pan but leaving the chicken skin in it. Then add the cooking oil over medium low heat. Allow the chicken skin to cook thoroughly for 10 minutes until you reach a crispy golden brown texture. You may flip the skin on each side to make sure that it has an even brown color on all sides.

3. Once down, place the skin on a colander to allow the excess oil to drain.

4. Once dry, place them on a serving plate with a paper towel or wax paper.

5. As for the sauce, add the slices of onions to the vinegar and place it on a sauce bowl. Serve it with the crispy chicken skin and enjoy!

Kool-Aid Ice Cubes in Sprite

Good day everyone! Today I want to share another great discovery with Kool Aid juice. We offer 4 flavors of juices in our mini internet cafe, so I started to get the idea of mixing them with softdrinks.


Directions:


Empty the ice cubes that are left in the trays (if there are any left) into the bin.

Take the trays over to the sink and fill them with mixed cold water & Kool Aid powedered juice.

Place the juice filled ice trays back in the freezer.

Replace the ice bin if you had to remove it.

Shut the door to the freezer.

Once they're frozen, take them out of the freezer and add it on Sprite.

Crab in Coconut Milk

Ingredients:

* 6 medium size of Crab
* Squash
* Squash Flower / Bulaklak ng Kalabasa
* Yardlong Beans/Sitaw
* Spinach
* Coconut milk, 1 whole coconut
* Garlic
* Onions
* Chillis
* Fish Sauce


Cooking Procedure:
* Saute' garlic and onions, add fish sauce and coconut milk
* Let it boil then add the crabs
* Once the crab turned orange color, add the squash, squash flowers and the spinach
* Let it cook for few minutes and turn off the fire and add the chillis.
* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.

This recipe is very easy to do and serves 6 people.

Chicken Binagoongan (Chicken Cooked in Shrimp Paste)

Ingredients:

1 whole chicken (cut in single portion)
1 cup of bagoong alamang (Shrimp Paste)
1 head of garlic (minced)
2 big onions (sliced)
4 tomatoes (diced)
Fish Sauce
Cooking oil
4 chili peppers (minced) or according to taste
¼ cup vinegar
4 tablespoons brown sugar

Cooking procedure:

1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.
2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.
3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Yema Ball

Ingredients:

3 tbsp unsalted butter
1 can (14 ounces) condensed milk
3 egg yolks
3 tbsp peanuts, chopped


Cooking procedure:

1. Place the butter in a heated saucepan and allow to melt
2. Stir-in the condensed milk and allow to cook for 3 minutes
3. Add the egg yolks then continue stirring for 2 minutes
4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved.
5. Turn-off the heat and allow the mixture to cool down
6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a sphere (ball shape).
7. Transfer to a serving dish and apply your desired presentation
8. Serve. Share and Enjoy!