Chicken Afritada

Chicken Afritada

• 1 kilo chicken cut in serving portions
• 2 tbsp oil
• 4 cloves minced garlic
• 1 medium white onion
• 1/2 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 3 pcs bay leaves
• 1 large potato big dice
• 1 large carrots big dice
• 1 tbsp cornstarch dissolve in 1 cup water
• 1 pc bell pepper dice
• 1 pc chicken sausage (optional) 

Cooking Instructions:

1. Ina large saucepan, heat oil and saute garlic and onions then add in chicken and saute and brown for 10 minutes allowing all the chicken flavor to come out. season with salt and pepper.
2. Add in potato, carrots, tomato sauce and soy sauce then simmer for 5 minutes.
3. Add in chicken sausage, bay leaves and bell pepper and boil for 5 minutes.
4. Then pour in cornstarch mix and simmer for 2 minutes and remove from heat

Adobong Paa ng Manok (Chicken Feet Adobo)

Adobong Paa ng Manok (Chicken Feet Adobo)

1 lb chicken feet
1/3 cup vinegar
1/2 cup soy sauce
3 cloves garlic, crushed
1 onion, sliced
1/2 teaspoon black pepper
vegetable oil
7 cups water
2 red chili peppers
salt

Cooking Instructions:

1. With a knife, trim chicken feet of claws. Scrub well with salt, rinse in cold water and drain.
2. In a casserole, saute onion and garlic.
3. Add the chicken feet.
4. Then add the soy sauce and vinegar.
5. Simmer for 2 minutes.
6. Add water. Bring to a boil.
7. Add the black pepper.
8. Lower heat to medium-high and continue to cook until meat is very tender (peels off easily from the bone) and there’s little sauce left.
9. Add the chili peppers.
10. Serve with steamed rice.


source : magluto

Pork Estofado

Pork Estofado

• ¼ kg liempo, cut into cubes
• ¼ kg kasim, cut into cubes
• ¼ c soy sauce
• ½ c vinegar
• ½ T whole peppercorn
• 2 laurel leaves, torn into pieces
• 3-4 T sugar
• 6-8 pieces saging na saba or plantains
• ½ c water

Cooking Instructions:

1. Marinate the pork in soy sauce, vinegar, peppercorn and laurel leaves for 30 minutes
2. In a deep pot, put sugar on low heat and let it caramelize. [This is the secret!] When it turns golden, add the meat and marinade. Cover the pot and turn the heat on high.
3. When it begins to boil, add water and bananas. Put the cover back on then turn down the heat to a very low simmer. Stir once in a while so the banana and sauce really "blend" together.
4. Cook until sauce is reduced and pork is tender and falls of the bone.

source : rappler

Espasol with Macapuno

Espasol with Macapuno

• 3 cups glutinous rice flour
• 1 14-oz. can coconut cream
• 1/2 -1/3 cup sugar or to taste
• 1 cup macapuno
• 1 tsp vanilla extract
• 1 tsp salt

Cooking Instructions:

1. Toast the glutinous rice flour over medium heat until it turns light brown. Set aside.

2. In a saucepan, mix coconut cream and sugar, heat it over medium fire. Stir continuously until sugar is dissolved.

3. Add the macapuno, salt, and vanilla extract and bring to a gentle boil.

4. Reduce fire to low then gradually pour the 2 1/2 cups toasted glutinous rice flour  on the mixture. Stir to blend well. Cook over low heat, stirring constantly,  for at least 20 minutes or until you get a soft dough-like consistency.

5. Remove from fire and cool down the mixture

6. Scoop out 2 tbsp of the dough and roll into a mini log. Dredge it in the remaining toasted flour.