Fried chicken and gravy chickenjoy style
Kung may na mimiss ako sa Pilipinas iyon ay ang chickenjoy. I miss that juicy, crispy and tasty chicken. Usually I dont eat chicken breast, pero pag chickenjoy, wow, no leftover. So I started to experiment kung paano ko matutularan ang lasa, trials after trials medyo nakuha ko na. Try this one and tell me about the results:
Ingredients:
Chicken parts
patis
pepper
lemon or calamansi juice
bread crumbs
flour
vegetable cooking oil
Procedure:
Put the chicken parts in a bowl add 3 teaspoons of patis(more if you like it salty) half teaspoon of pepper and juice of a lemon. Martinate for 2 hours or overnight. Combine flour breadcrums and pepper. Bread the chicken one by one with the flour and breadcrumb mix, making to cover all the exposed part with mixture by pressing the eat onto the mixture. Deep fry. Prepare the gravy.
Prepare the gravy.
Brown flour and butter, add water stirring constantly to avoid lumps, add some soysauce for color,1 tsp sugar, 1/2 vegetable knorr cube, pepper and salt. adjust to desired taste. Thats it!!
Tiramisù
What a day! Nag anak ako sa binyag kanina, needless to say busog na busog ako. In the reception napasama ako sa mga Italian visitors so explain to death ako sa kanila ng mga pagkain natin. They particulary enjored eating lumpiang shanghai and mas lighter daw ang pagkain natin, although they not use into eating 1 hour non stop. They kept asking me what are the recipes of all those food kaya namigay ako ng free cooking tips. Then in the afternoon, we decided to eat some Pizza at Marina di Pisa, the beach area of Pisa. We ate in the restaurant where my cousin Mina work during summer. We ordered Pizza Capricciosa, 4 formaggi, Prosciutto crudo and Fantasia. All in all, considering the amount we paid, its all worth it. Crust is crispy, mozzarella is fresh, same with all other ingredients. At the end of the day, gutom pa din ang mister ko so I prepared some Pork Adobo. Madali lang naman akong magluto ng adobo. I cut the meats into cubes, then I put it in the pan with 3 to 4 large onions, lots of garlic, pepper, soysauce and vinegar. I let it simmer without cover until all the liquid is gone, then pritos pritos lang, after that i add some liquid and i'll repeat the procedures until the meat is tender ( usually 3 to 4 times). Pambaon din kinabukasan at palaman sa pandesal. Kaya lang parang naglilihi ako na hindi ko malaman, naggawa din ako ng Tiramisu. Heres the recipe:
TIRAMISU
Ingredients
500 gr. Mascarpone Cheese
250 gr. lady finger+
5 tbsp sugar
5 eggs seperated
unsweetened cocoa powder
strong coffee
bitter chocolate
PROCEDURE
Beat the eggyolks and the sugar until fluffy, then add the mascsarpone cheese. Beat the eggwhites until firm, stir in the mascarpone. Sprinkle unsweetened cocoa powder in to a pan, then soak the cookies into the coffee, arrange it in the pan , pour in the egg-mascarpone mixture, then the soaked cookies. sprinkle cooca again then with bitter chocolate curl. Freeze for 2 hours. Enjoy
Labels: pork adobo, Tiramisu
Cast away
Last April 16, we were in Venice for a traditional gita (excursion). We were very tired cos Venice is such a beautiful city and you dont have enough time to enjoy it. Me personally medyo sawa na ako sa Venice, my husbands family live there and we are there almost 2 times a year, kaya medyo nakita ko nang lahat. Anyway we arrived home about 12:00 pm na and dahil na rin siguro sa kapaguran, I sprained my ankle by falling down the sideway (grabe ang baba ng sideway mga 5 inches high lang). So moral lesson na semyentuhan ang paa ko and I had to stay at home for 17 days kasi nga may cast ang binti ko di ako makalakad. Pinag awayan pa nga namin kung ano ang English sa saklay. So kahapon tinanggal nila ang cast binti ko, guess what kung ano agad ang iniutos ni mommy? Pumunta ng Firenze (Florence)! Ako naman punta, pagod ko kasi di pa naman talaga ako galing, muntik na ulit mabali ang paa ko dahil I tried to run pero di ko talaga kaya. Kaya lang talagang katakawan nagdala ako ng Knapsack, yung Billabong ni Mister at di nya alam (alangan naman poporma no dadalhin ko ba yung luma ko?).Nandon na rin naman ako sinamantala ko na mag shopping ng bituka ng baboy at casing ng longganisa, wala non dito sa tinitirahan ko kasi di kinakain dito yon. So, meron akong 8 kilos na karne sa likod ko, me saklay ako nakarating din ako sa train station. Pagod talaga..Pagdating ng bahay, nagsimula na kong magluto at i prepare ang longganisa..Here's the recipe:
LONGGANISA
1 kilo minced pork meat
200 gr. sugar
itbsp salt
i clove of garlic minced finely
pepper
atsuete
2tbsp vinegar
Mix all ingredients. Adjust taste. Its really very simple, I usually get a very small amount of the mixture and cook it and of course taste it. You can put it into a casing or just plain skinless. If you prefer the casing version, be sure to hang it dry for 2 days before cooking. Enjoy!
And the sa bituka: I cleaned it, although linis na to kapag binili dito. Then
boil it para sa goto on our saturday bingo get together. I may prepare some isaw too... Let see.
Labels: longganisa recipe
SIOPAO
This is one of the all time favorites in my family get together. Parang bula na naglalaho na lang yan after maluto, mag nagtatago ng siopao sa bag, saplastic tapos ang pinaka magandang dahilan e "mahilig sa siopao ang amo ko", which is not true of course. Gusto lang mag uwi ng "basura". You can heat siopao on the microwave the next day.
SIOPAO
DOUGH
INGREDIENTS:
· 25 gr. fresh yeast
· 1 cup lukewarm water
· 850 gr. flour
· 1/46 tbsp sugar
· 2 tbsp vegetable oil
· 1/2 cup boiling water
· 2 tablespoons vegetable oil
FILLING
INGREDIENTS:
1/2 k Lean pork or beef meat
1 onion chopped
5 tbsp soy sauce
5 tbsp oyster sauce
pepper
1/2 cup water
corn starch
DOUGH PREPARATION:
Dissolve yeast in lukewarm water. Add 250 gr. cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.Dissolve sugar and vegetable oil in 250 ml cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 600 gr. flour.Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles. Put 2 tbsp filling. Let buns rise to double in bulk, about 30 minutes. Remove towel.Steam, tightly covered, over briskly boiling water for 10 minutes. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
Filling
Cut the meat into small pieces. Put into a sauce pan with all the remaining ingredients except corn starch untill tender.Adjust salt. Let cool. With the remaining liquid, put some corn starch and adjust the salt and sugar for the sauce.
The furious Cook
Hello! My name is Myra and Im a Filipina residing here in Italy. Matagal na ako dito and I really miss our local cuisine. Way back 1998 that Im searching for a pandesal recipe and I cannot find it. I experimented it on my own family's risk, and I may say I'm proud to have perfected it in 5 years. So I thought, why not share my recipe to my fellow kababayans who long for pandesal, siopao and chickenjoy? Happy reading....
PANDESAL
SANGKAP1 kilo all purpose flour5 egg yolk8 tbsp sugara pinch of salt50 gr. fresh yeast100 gr. unsalted butte125 ml lukewarm milk125 ml lukewarm waterProcedure:In a bowl put the yeast and 1 tbsp of sugar then pour the lukewarm milk. Stir and dissolve the yeast. Cover for 5 minutes.In the meantime In another bowl, put the flour, the remaining sugar, salt, butter and eggyolk, stir in water and then the yeast mixture, add more flour if it gets too sticky and soft. It should form into a soft but manageable dough. Knead it in a floured surface for 5 minutes, flour the dough cover it and let it rise for 1 to 2 hours(it depends upon the room temprature). It should double in bulk. Divide the risen dough into two portions, flatting it and then roll the dough as if your making a cilinder, cut it as desired, sprinkle the top with breadcrumbs and bake in a preheated oven for 180°c for 15 to 20 minutes. Best with kapeng barako. Let me know about the results..
