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Tinolang Manok

June 24, 2010 By Gay 9 Comments
Native chicken is quite popular here in this side of Mindanao. Restaurants serve tinalong native na manok and groceries sell them as well. Most often, when we have field work, we usually ask one of the workers to purchase live native chicken the day before and have it slaughtered so we can have our tinola fix.
Tinolang native chicken!
Today was no different. After working in the fields, we had lunch of tinolang native na manok cooked by one of the workers.
Chicken and herbs simmering
I call it Ilonggo-style and consisted of sauteing ginger, garlic, shallots and tomatoes then adding the chicken and lemongrass. You let the whole saute until it dries up (according to our cook) and chicken is coated with the flavorful herbs. Only then is water added. In contrast, the Tagalog style (or the one I grew up with) just saute garlic and ginger and flavored with patis (fish sauce). Green papaya is added once chicken is almost tender.
Papaya is added when chicken is almost tender. Notice the feet peeking?
Lastly, we added a big bunch of dahon sili (chili leaves)!
Dahon sili
Served piping hot, it was a perfect lunch after a long hot morning in the fields.

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Filed Under: Filipino food, Poultry

Pinoy Pork Barbecue

February 17, 2009 By Gay 9 Comments

Probably the simplest Pinoy barbecue you could have from Foodie, my favorite cookbook-magazine. This is part of their Pinoy klasiks series (check out their kaldereta). I made some modifications as I wanted mine to be less sweet.  The original recipe called Sprite or 7up which I didn’t have that time. And I also added chopped siling labuyo to the sauce for a lot of heat.This is now my favorite version of pork barbecue.

pinoy-bbq

Pinoy Pork Barbecue
(Modified from Foodie)

1/2 kg pork belly (bacon-sliced)
2 cloves garlic, minced
5 pieces calamansi
1/2 cup soy sauce
1/2 teaspoon black peppercorns, cracked
3 tbsp white sugar

Combine all ingredients in a bowl. Marinate pork for 1 hr. Skewer the pork slices and reserve the marinade. Grill.

To make the sauce: Boil the marinade then add sliced chilis. Reduce volume to half then strain. This is now your sweet and spicy barbecue sauce.

Filed Under: Filipino food, Grills and Roasts, Meat, Poultry

Garlic Chicken Roast

September 12, 2008 By Gay 9 Comments

This recipe is on the cover of Yummy magazine (August 2008). I got interested in Yummy magazine when I read about a food feature from another blogger last July. I was impressed with the variety of features and recipes and it even inspired me to go to Salcedo Market that month. Good thing, our local Booksale sells Yummy magazine and gives away a free back issue each time I buy the current one. Now I don’t have to miss out on the earlier issues. For the month of August, the cover recipe was Garlic Chicken Roast which we promptly cooked. We like to roast chicken, and we all love garlic so this is really a great combination. Oh, and while the recipe called  for fresh sage which we don’t have, I substituted it with fresh tarragon. Now, tarragon is my favorite herb at the moment. Why? It’s so easy to grow! We have enjoyed tarragon a lot lately, using it in baked eggs, baked porkchops, etc… What is great with this garlic chicken roast is that you can use the roasted garlic for other recipes (think fried rice!).

Garlic Roast Chicken
(modified from Yummy Magazine, August 2008)

1 whole chicken
2 tbsp butter
salt and pepper
3 heads garlic
sprigs of tarragon

Cleanse chicken then dry with paper towels. Rub with salt and pepper then 1 tbsp of butter. Place in a baking pan and distribute garlic around chicken. Add the remaining butter to the garlic. Top chicken with sprigs of tarragon. Put some garlic, tarragon, salt, and pepper inside chicken cavity.

I used our ever reliable turbo cooker to roast the chicken. Bake at 400F for 15 minutes then at 300 F for at least 45 minutes. Chicken is done when temperature reaches 160F.

For more recipes bookmarked from a cook book, food magazine, food blog, food website, from TV etc…, check out Bookmarked Recipes.

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Filed Under: Poultry

Revisiting Sopas

September 11, 2008 By Gay 7 Comments

Sopas is a mainstay at home. It is actually a versatile pasta soup as you can use any meat to make the broth. Shredded chicken is usually used but using a different meat or meat parts gives the dish a different dimension. For example, one can use chicken livers or ground meat or pork bones. Some versions would add different vegetables too, although the usual sopas has celery, carrots and cabbage. Me, I like adding herbs such as rosemary, tarragon or whatever I have in the pantry for a minestroni-like sopas. What rounds up this dish to make it sopas is the addition of milk. The soup becomes creamy but not so   thick like when you add cream.

Anyway, I cooked sopas again. The recipe  and ingredients are the same as the sopas I previously cooked except that I used serving sizes of chicken and this made the sopas a complete meal in one.

PS- This post is submitted to Presto Pasta Nights hosted by Psychgrad of Equal Opportunity Kitchen.

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Filed Under: Filipino food, Pasta and Noodles, Poultry Tagged With: Pasta and Noodles, sopas
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