Tuesday, August 11, 2015

How to Cook “Pinaupong Manok”, A Filipino Dish

By: LESTER TAGA CAPAS

Pinaupong Manok” is a Filipino specialty that you should learn how to cook, if you plan to learn about Pinoy dishes. It’s one of the simplest but most delicious ways of cooking chicken.





Steps 

1. Slice tomatoes and onions thinly.

2. Put the tomatoes and onions inside the whole chicken; don’t slice the chicken into pieces. Just remove the internal organs, so that a cavity in the center is left for you to place the tomatoes and onions.

3. Massage sufficient amount of salt all over the chicken. You can add some spices such as, lemongrass, ginger, onions, olive oil and pepper, if you want. This will make the dish tastier. Include the inner portions of the chicken when adding the spices. You can use your fingers to allow the fleshy portions to absorb/imbibe the spices.

4. Place in a pot and cover.

5. Cook under the lowest flame possible for an hour.

6. After cooking, the chicken stock that comes out can be used to make a wonderful sauce. Just decant the oil and add the stock to a little soy sauce with one chopped onion and tomatoes.

7. This way of cooking allows the chicken to cook slowly in its own juices and enhances the natural flavor of chicken. The onion and tomatoes adds to the flavor and the sauce is optional. Tips Cook over low flame to ensure that the chicken is properly cooked.



Tips

Cook over low flame to ensure that the chicken is properly cooked.

Sunday, July 5, 2015

Simple Fried Chicken Recipe

Main ingredients

1 kilo chicken
4 eggs
Cooking or vegetable oil



Coating ingredients

1 teaspoon onion salt
3 teaspoons salt
1 teaspoon pepper
5 teaspoons paprika
1 teaspoon oregano
1 teaspoon garlic salt
3 cups flour

Steps:

1.      Wash the chicken thoroughly and cut into desired pieces. Put aside.
2.      Mix the coating ingredients well and place it in a clean and sterile plastic bag.
3.      Heat the skillet and add cooking oil. Continue heating until the oil sizzles with a drop of water.
4.      Coat the chicken pieces completely with the egg.
5.      Coat the chicken pieces one by one in the plastic bag with the coating ingredients by shaking the plastic bag until the piece is fully coated.
6.      Fry each piece until golden brown, and then reduce the heat to cook until well done.
7.      When cooked, drain the oil with the use of paper towels. 
8.      It’s now ready to serve.

Pointers

1.      You can serve with ketchup or gravy.
2.      You can also serve fried chicken with fried and salted potato cubes.
3.      After browning, the heat should be reduced to cook the chicken completely.
4.      Avoid charring the chicken pieces because this can be harmful to your health.
5.      Wash the meat thoroughly because microorganisms can be passed on.
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Wednesday, June 3, 2015

How to Cook Dinuguan, Ilocano Version

By Lester Taga Capas

We all have our personal preferences when it comes to food, including the way it is served. To some, horses and dogs are delicacies, to others, the mere thought is taboo. 

But whether you're a vegan or a hardcore carnivore, it's always good to try something new or old.  In this article I would like to discuss how I prefer cooking a native dish that takes a strong stomach for other people to stomach. 


This is not dinuguan but a Korean food. I'll post a dinuguan picture soon. Enjoy your dinuguan!


By the way, it has nothing to do with Balut. I'm talking about my favorite dish...Dinuguuan.. Its name meaning "With blood/Full of blood."  This is how I cook it...

Dinuguuan has simple ingredients, you will need.

Green chili (Siling pang sinigang)

Pork, half a kilo is plenty. (Preferrably ribs, or pork tender loin, it's up to you.)

A clove of garlic

2 red onions

Patis (Fish extract/Fish sauce). If none then Apple cider is a good alternative

Vinegar

Black pepper (Whole)

Fresh pig's blood

Pig Intestines

For the Ilocano version called Dinardaraan, a Pack of Chicharon ( Deep fried pork fats with some meat).

Don't let the pig intestines discourage you it's interchangeable with the pork meat. Some people simply prefer that Uric acid rich ,Arthritis inducing but deliciously gross alternative.

On a big wok or deep pot, I prefer the Wok, it is easier to move the contents inside. Place a few tablespoons of oil prefferably three and spread it. Use a low flame in heating. 

Add minced onions and crushed garlic and stir gently. When the garlic starts to smell cooked add the pork and let it cook slowly for half an hour under the low flame. 

Mix it every now and then to spread the juices that come out of the meat.

If you have perfectly healthy joints, love the taste of internal organs and no fear of the adverse side effects, feel free to use Intestines instead. 

Use a few tablespoons of Fish extract or Patis preferably three or whatever suits your taste buds best. And let it cook for a few minutes. 5 is good, then add the pork blood.

Do not..add water. Add a cup of vinegar to the mixture to serve as its soup, if there's a kilo of pork and blood 1 cup and a half will usually be more than enough depending on how you like it.

Dinardaraan is cooked with minimal soup and crushed chicharon is added but dinuguuan has at least half a litre of liquid when cooked for 5 people. 

All of this done under a low to medium flame. The longer it takes to cook the better it usually tastes. Half an hour will be just right. 

Anything less could result in a dry unpalatable dish containing raw pig blood. Add the black peppers a few minutes before it is finally cooked, the green chilli too. 

If you have dried laurel leaves it would be better. Once cooked let it sit in its own heat and serve after 5 minutes. Best served with Puto Calasiao.  

Personally I prefer pig intestines. You won't know the difference if you don't give it a chance.

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Sunday, May 17, 2015

How to Cook “Tortang Talong” (Eggplant Omelet)

This is one of the favorite dishes of Filipinos for breakfast. It’s also simple to cook, and is a scrumptious dish that you will certainly enjoy.

Ingredients 

4 pieces of eggplant
3 pieces of eggs Salt to taste Cooking oil


Image credit: tastespotting.com




Steps 

1. Wash the eggplant thoroughly.

2. Roast or boil them.

3. Skin them, leaving the stem, so you can hold each eggplant just by using the stem. Set aside.

4. Prepare the frying pan, and add enough oil after sufficiently heating the pan.

5. Prepare the eggs by breaking them and then putting the contents in a bowl to stir and mix the egg white with the yolk until there’s uniform consistency.

6. Add salt to taste.

7. Immerse the skinned eggplants into the egg mixture and allow them to seep in the egg mixture.

8. Fry the eggplant with the egg, one by one.

9. Each time you fry an eggplant, add more egg mixture on top.

10.Invert to cook the other side.

11.Transfer to a clean container.

12.Serve hot.

Tips for eggplant omelet 

• You can use catsup when eating eggplant omelet (ketchup) to add more taste.
• Don’t overcook.
• Spread the eggplant before immersing in the egg mixture so that the mixture will seep through the eggplant.
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Friday, November 29, 2013

How to Cook Bicol Express

 By: Nikes Alviz

Things you need

•    20-30 pcs Long Chili Pepper Green, seeded, and sliced (amount depends on how spicy you want it)
•    10 pcs Red Chili Pepper (Labuyo), sliced (amount depends on how spicy you want it)
•    1 tbsp salt
•    2 cups coconut milk (amount depends upon your preference for more or less broth)
•    ¼ - ½ cup fresh alamang bagoong (young shrimps/anchovies) (Try to estimate how salty, since some alamang are saltier than others)
•    1 kg pork belly, diced (you can also use menudo cuts since pork bellies have higher fat content)
•    3 cloves garlic, minced
•    1 medium sized onion, minced
•    1 cup think coconut cream

(Take note that coconut cream is different form coconut milk, coconut milk is the common “gata” while coconut cream can be bought in supermarkets in cans or tetra packs)(Both Coconut Milk and Coconut cream can be found in SM hypermarket or Marquee’s supermarket)





Cooking Procedure

• In a deep skillet, pan or casserole, saute’ garlic and onion in low heat until onion turns translucent
• Add coconut milk, salt, pork belly and alamang.
• Bring to a boil under medium heat with constant stirring
• Once boiling, put green chili peppers
• Let it simmer under medium heat until half the liquid has evaporated (if you want it a little dry, simmer until ¾ of the liquid has evaporated)
• Add coconut cream and red chili peppers and again simmer until the oil comes out from coconut cream with occasional stirring
• If you want it less spicy, put the red chili peppers AFTER cooking and just garnish them on top to give color


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Sunday, November 24, 2013

Eat All You Can Dishes

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