Chicken and rice

chickenfriedrice

This was last night's dinner. My husband and I were watching some TV while the kids were finishing their school projects. There was this advert for a local Chinese fast food chain introducing more rice toppings in its menu. Knowing from experience that the real thing is far from how it is represented in the advert, I made some scornful remark about it. At the same time, I … [Read more...]

Drunken chicken

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You will find a recipe for "drunken chicken" in many Chinese cookbooks. But you will not find this recipe for drunken chicken in any cookbook. In fact, you won't find it anywhere. I just invented this recipe. Tonight. Out of sheer desperation. I was planning on having chicken asado when I discovered that we had no star anise in the house. So, I decided it would have to be … [Read more...]

Chicken, potato and soured cream salad

chickenpotatosourcreamsalad

This is a salad made with chunks of boiled chicken breast, potato wedges, corn kernels, cooked ham and parsley tossed with a sour cream dressing, served surrounded by tomato and cucumber rings on a bed of lettuce leaves. Trying to spread my wings in the kitchen, I thought can't we enjoy chicken and potato salad without mayonnaise? I checked the kitchen shelves and there … [Read more...]

Braised chicken and fruit and vegetable salad

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When my husband is killing time waiting for a client, he likes browsing in supermarkets. He knows the prices and the new brands. But he can't estimate the quantity needed for a meal. He called me up the other night to say he was buying some vegetables for a salad. Yeah, he bought everything. Except that the proportions were kinda screwed. Two huge bags of romaine lettuce … [Read more...]

Roast whole chicken

roastchicken2

Two whole chickens each weighing 1.2 kilograms were marinated for two days before roasting. I rubbed their skins and cavities with spices, poured a few tablespoonfuls of marinade into the cavities before placing them in plastic bags and then sealing the bags tightly. I kept them in the coldest part of the fridge for two days and two nights, turning the bags every six hours … [Read more...]

Chicken salad sandwich and cheese sticks

chickensanwichquesadillas

In the Philippines, a rice-less meal is a light meal. So,... we decided to go light last night. Sandwiches and cheese sticks were all I really planned. The kids were excited and wanted to help out in making the cheese sticks. But their dad wanted turon for dessert too. By the time cooking was done, there was so much food on the table. And we had a lot of fun. Our … [Read more...]

Adobong balon – balonan (gizzard) at kangkong (water spinach)

adobobalonbalonankangkong

I don't know why kangkong (water spinach) is so good with adobo; it just is. I've tried it with eel, pork and now with balon-balonan ng manok (chicken gizzards).What exactly is balon-balonan or gizzard? Hyperdictionary, citing Webster, defines it as "the second, or true, muscular stomach of birds, in which the food is crushed and ground, after being softened in the … [Read more...]

Stir – fried chicken, mushrooms and peas

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When I first learned to stir-fry the Chinese way, I always added a little sauce thickened with cornstarch or tapioca starch. That was the way Stephen Yan did it in his Wok with Yan. It was from that 1980s TV show that I learned about stir-frying.Stir-fried Chinese style dishes are meant to be consumed right after cooking. They are not designed for reheating. But, … [Read more...]

Gizzard, cashew nuts and peas stir – fry

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Along with suman, roasted cashew nuts (buto ng casuy) are a major product of Antipolo City. They are not grown here, according to the vendors. But they are sold in quantities here. The target market are the local tourists who go on the traditional May pilgrimage to the Antipolo Cathedral.A favorite ingredient for making continental-style pastries, cashew nuts are also a … [Read more...]

Crispy Chicken Breast Fillets

crispchickenfillet

The chicken breast fillets were dredged in seasoned flour and sesame seeds, deep-fried in very hot oil until golden, then served with a salty-sweet sauce made by mixing hoisin sauce, light soy sauce, water and tapioca starch.The least popular part of the chicken in my household is the breast. It is usually used for salads or pasta dishes. Yesterday, there were two whole … [Read more...]