Chicken Ampalaya Recipe

Ingredients


2 pieces ampalaya, cleaned and cut into thin slices
1/4 cup leftover chicken (or pork would do)
1 tbsp garlic, minced
1/2 tsp ground black pepper
2 tbsp salt
3 raw eggs
3/4 cup fresh milk
1 large tomato, sliced
1 large onion, sliced
3 tbsp cooking oil



Procedure


Place the ampalaya in a large bowl
Add salt and luke warm water then leave for 5 minutes

Heat the pan and place the cooking oil

Sautee the chicken, garlic and onion only this time

Drain the ampalaya then mix well with the other ingredients

Put-in salt, pepper and tomato to taste

Beat the eggs with fresh milk and pour over the ampalaya then let the eggs cook partially

Serve hot. Share and Enjoy!

Chicken Pandan

Ingredients:

6 pieces chicken wings, small chicken drumsticks, or sliced boneless chicken breasts

6 to 8 pieces fresh or fresh frozen Pandan leaves

2 teaspoons soy sauce

2 tablespoons fish sauce

2 tablespoons oyster sauce

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

2-3 cloves garlic, minced

1 thumb-size piece ginger, minced

1 tablespoon lemon or calamansi juice

2 cups cooking oil

Cooking procedure:

1. In a mixing bowl, combine soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, garlic, ginger, and lemon juice. Mix well.

2. Put-in the chicken pieces in the bowl with the mixture and marinade for at least 3 hours. I always marinade meat overnight to absorb the flavors better. When marinating overnight, make sure to cover the bowl and refrigerate it to avoid contamination.

3. Wrap the chicken with Pandan leaves. This is done by taking a long leaf and start wrapping about 3 inches down the leaf until the chicken piece is covered. Wrap back from where you started and tie one end of the leaf to the other end until a knot is formed.

4. Heat a cooking pot and pour-in cooking oil.

5. When the oil is hot enough, deep fry the chicken until the color turns golden brown. You may also grill the chicken instead of frying it.

6. Turn-off heat and transfer the chicken to a serving plate.

7. Serve. Share and enjoy!

Pork and Chicken Adobo

Ingredients

• 1 1/2 lbs pork belly, chopped
• 1 1/2 lbs chicken, cut into serving pieces
• 3 to 4 pieces dried bay leaves
• 2 teaspoons whole peppercorn
• 1 head garlic, slightly crushed
• 6 tablespoons vinegar (white or sugar cane)
• 3/4 to 1 cup soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons brown sugar
• 1 cup water
• Salt to taste
• 3 tablespoons cooking oil

Cooking Procedure

1. Heat oil in a pan.
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or
4. until the color turns light brown.
5. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meats
6. are tender.
7. Add the sugar and stir.
8. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
9. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
10. Serve. Share and enjoy!

Shrimps with Quail Eggs and Green Peas

Ingredients:

1 lb shrimps, shelled and deveined
1 1/2 cups sweet green peas
1 cup chicken broth
10 pieces quail eggs, hard boiled
3/4 cup jicama (singkamas), diced
3/4 cup carrots, diced
1 medium sized onion, diced
3 tablespoons, butter
1/2 cup toasted cashews
1 tablespoon cornstarch (diluted in 3 tablespoons of water)
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Cooking procedure:

1.Melt butter in a pan or cooking pot.
2.Put-in the onions and cook in low fire until the texture becomes soft.
3.Add the carrots and jicama then cook for 3 minutes.
4.Add the green peas and cashews then cook for 2 minutes
5.Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6.Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7.Add the salt and ground black pepper then stir.
8.Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9.Turn of the heat and transfer to a serving bowl.
10.Serve hot with lots of love. Share and enjoy!

Pork Afritada (Braised Pork in Tomato Sauce)

I remember cooking this recipe hurriedly on Father's Day last year.

Ingredients :

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil




Procedure :

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.

Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.

Add and sauté garlic until fragrant. Stir in onion until soft and translucent.

Season with patis and then add potatoes, stir-fry for a few minutes.

Pour in water and tomato sauce and bring to a boil. Lower the heat and let it
simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.

Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.

Remove from heat. Transfer to a serving dish and serve hot.