Pininyahang Manok Recipe Ingredients
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1 whole chicken, cut into serving pieces
1 can pineapple chunks, set aside the syrup
1 Tbsp oil
3 cloves garlic, minced
1 medium-sized onions, chopped
1/2 cup evaporated milk or coconut milk
patis (fish sauce), to taste
Pininyahang Manok Cooking Directions - How To Cook Pininyahang Manok
1). Marinade the chicken with the pineapple syrup for a few minutes.
2). Pour the chicken with the marinade in a pot, cook until the marinade evapora
tes and the chicken is lightly brown. (You re not exactly frying the chicken you jus
t want to seal in the juices.)
3). When done, set aside the chicken on one side of the pot.
4). Add the oil, saute garlic and onions then mix together with the lightly brow
ned chicken and cook for about a minute.
5). Add the pineapple chunks then pour the evaporated milk. Cover and bring to a
simmer. (If you are using coconut milk, do not cover, otherwise it will curdle)
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6). By the time the chicken is done, the sauce would be rather thick and creamy,
stir then season with patis.
7). Simmer again for 2 minutes then turn-off the heat.
Pininyahan manok is best serve with plain steamed rice.
Paksiw na Pata
You will need:
1 kilo pork pata (pork legs), cut into serving sizes
3 cups water
1/4 cup soy sauce
1 tbsp fish sauce (patis)
2 cups vinegar
1 head garlic, crushed and peeled
2 bayleaves (laurel)
1 tspn black peppercorns
1 pork bouillon cube
1 tbsp sugar
a dash salt, pepper, and MSG (vetsin)
1/2 cup banana blossoms (bulaklak ng saging)
How to prepare:
Place the pork in a large saucepan. Add all the ingredients except the banana bl
ossoms. Cover with a lid. Bring it to a boil. DO NOT STIR.
Lower down the heat when it starts boiling. Simmer for about 10 minutes more bef
ore stirring. Cook meat until tender.
Taste to check if it needs more salt, sugar, pepper, etc. Add the banana blossom
s. Simmer for another 5-10 minutes.
Serve with rice.
Chicken Curry Recipe
Ingredients
2 lbs chicken, cut into serving pieces
1 big potato, chopped
1 tbsp garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water
Cooking Procedure
Pan-fry the potato and set aside
Pan-fry the chicken and set aside
In the pan where the chicken was pan-fried, saut the garlic, onion and ginger
Add the pan-fried chicken, fish sauce, and curry powder
Add water and simmer until the chicken is tender
Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minut
es
Add the coconut milk and mix well. Simmer for 5 minutes
Ingredients
1 2-3 pound chicken, cut into serving pieces
1/4 teaspoon pepper
1/4 cup white vinegar
1 12-ounce can coconut milk
1/2 cup water
1 tablespoon salt
3 cloves garlic, crushed
METHOD
In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minu
tes until practically all the liquid has evaporated and a thick sauce remains. S
erve hot. Serves 4.
pesa
NGREDIENTS:
4-5 slices of fish (catfish, tilapia or lapu-lapu), cleaned
2 thumb size ginger (sliced)
1 medium size onion sliced
1 small head cabbage (quartered)
4-5 cups of rice water / rise wash
bokchoy / pechay (optional)
1/2 tbsp peppercorns
1 tbsp spring onions (sliced 1/2 in)
cooking oil
salt to taste
HOW TO COOK PESA
Heat a small amount of oil in a pan.
Saute ginger and onion.
Pour-in the rice water. Bring to a boil.
Add the slices of fish and peppercorns. Simmer for 10 minutes or until the fish
is cooked.
Add the vegetables and cook for 2 minutes.
Add spring onions. Season with salt.
Serve hot. Enjoy!
