BINAGOL SA LEYTE
Ingredients
1 cup rich coconut milk (made from 2 medium coconuts)
¾ cups raw gabi or Taro root, shredded
¾ cup brown sugar
½ can full cream condensed milk
4 egg yolks
wilted banana leaves
4 medium coconut shells, cleaned
string, for tying
Cooking Instructions
Combine shredded Taro root, coconut milk and brown sugar.
Place the mixture in a pan and cook over medium heat for about 6 minutes
while continuously stirring. Reduce heat and cook for 10 more minutes.
Add condensed milk and cook for another 20 minutes over low heat,
stir continuously.
Fill the coconut shells with the cooked mixture. In the center, make a well and
drop 1 raw egg yolk for each set. Cover top with the cooked Taro mixture and
spread smoothly. Fill very close to the brim.
Use two layers of the wilted banana leaves to cover the filled coconut shells
and use the strings to tie securely.
Steam for 30 minutes.
Ingredients
Squash Corned beef Nuggets
Grated squash
1-2 eggs
Cornedbeef
1 cripyfry
100 g flur
1 glass water
Oil
Steps
In the bowl grate the squash
mix the corned beed
Add the egg
And put the pampalasa like magic sarap,salt,and paminta
Put 1glass of water
Put the flour and the crispy fry
And fried it in the kawali with hot oil
Chicken Lollipops
Prep Time: 20mn
Cook Time: 32mn
Total Time: 52mn
CHICKEN LOLLIPOPS INGREDIENTS
2 pounds chicken wings (about 10 whole wings)
Vegetable oil for deep frying
1/2 cup corn starch
1/2 teaspoon baking powder
1/2 tsp garlic salt
1/2 tsp crushed black pepper
1/2 cup all-purpose flour
3/4 cup cold water
1 tbsp rice wine vinegar
DIRECTIONS
1. First prepare the chicken. Take a chicken wing and cut it into 3
pieces – using the joints of the wing as your guide. Discard the
pointy ended piece.
2. Take the middle piece and cut the chicken away from the bones at
the fat end (don’t cut any meat off, you just want to detach it from
the bone at one end). Push the chicken flesh down using your
fingers until the meat is pushed down to the end. You’ll see there
are two bones in this piece. The smaller bone can be removed
easily once the chicken flesh is pushed down – just pull and twist
the bone and it will come free.
3. Take the final, largest piece of the chicken wing and cut the
chicken away from the bone – this time at the thin end. Again
push the chicken flesh down using your fingers until the meat is
pushed down to the end.
4. Repeat with the rest of the wings – so you have 20 lollipops
altogether.
5. Heat the oil to 350°F in a large, high-sided pan or deep fryer.
6. Mix the cornstarch, baking powder, garlic salt and pepper
together in a large bowl. Place the chicken wings in the bowl and
toss to cover. Place the chicken wings on a plate.
7. Add the flour, water and rice wine vinegar to the remaining
cornstarch mix that’s left in the bowl and whisk together using a
balloon whisk.
8. One at a time, dip a chicken wing in the batter, let any excess
batter drip off and carefully lower into the hot oil. You can cook
about 5 chicken wings at a time in this way. Cook for 8 minutes,
moving the chicken about in the pan once or twice to prevent it
sticking together.
9. Once cooked, remove the chicken from the oil and place on some
paper towels.
10. Repeat with the remaining wings (you can keep the cooked
wings warm in the oven on a low heat).
11. Whilst the chicken lollipops are cooking, make the sauce by
mixing all of the sauce ingredients together except for the
cornstarch slurry. Heat in a small pan until bubbling, then stir in
the cornstarch slurry. Stir until the sauce has thickened, then turn
off the heat.
12. Serve the chicken lollipops with the warm sauce.
