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Chicken Pastels Ni Kuya Lito
Here are the recipes ni K Lito:
Chop chickens
Green Bell Pepper
Red Bell Pepper
Potatoes
Hotdogs
Green Peas
Mushroom Slice
Milk
Grated Cheese
Carrots
Fish Sauce
Chili
Cooking Oil
Garlic
Onion
Here are the Procedures Ni Kuya Lito:
Saute the garlic and onions with cooking oil. Put the chicken and Stir. For more taste put some fish sauce as your taste desire.
Put the potatoes and carrots. Stir with a smile!
Put the sliced hotdogs
Follow by the grated cheese
Don't forget the milk
Put the peas
Put Green Bell Peppers
Put Red Bell Peppers
And here is your Chicken Pastel . Taste Moto!
Thank to Kuya Lito for this delicious and colorful Chicken Pastel recipe.
Para sa Noche Buena - Christmas Stuffed Chicken
Ingredients:
1 piece MAGNOLIA CHICKEN STATION
BONELESS WHOLE CHICKEN
Stuffing:
- ¼ cup DARI CREME CLASSIC
- ¼ cup MAGNOLIA BEST FRUITS JAM APPLE CINNAMON
- 1 cup apples, coarsely chopped
- ½ cup pitted prunes, coarsely chopped
- ½ cup walnuts, coarsely chopped
- ¾ cup white onions, chopped
- ½ cup celery, chopped
- 1/3 cup raisins soaked in
- 2 tbsp water
- 2 cup white bread, cubed
- 2 tsp salt
- 1 tsp pepper
Procedure:
Combine all ingredients for stuffing in a big bowl. Mix well. Stuff boneless chicken with the prepared mixture and surround the chicken with the remaining stuffing. Tie chicken legs together and bake for 1 hour at 3500F.
source http://sanmiguelpurefoods.com
Kinamunggayang Na Chicken
Kinamunggayang Manok Recipe is a Visayan version of Manok na tinola.
Recipes:
Paraan ng Pagluluto:
Source: http://www.pinoyrecipe.net
Recipes:
- 1 tbsp crushed garlic
- 2 tbsp oil
- 1/2 cup sliced onion
- 1/2 k chicken cut into serving pieces
- 3 pcs MAGGI Chicken Broth Cube dissolved in
- 6 cups water
- 3 cups puso ng saging, shredded
- 2 cups malunggay leaves
Paraan ng Pagluluto:
-
Heat oil, sauté garlic, onions and chicken together until chicken has changed color.
-
Pour in water and Maggi Broth Cubes. Bring to a boil then simmer for about 10 minutes or until chicken is tender.
-
Add shredded puso ng saging and simmer until puso is tender, about 7 minutes.
- Add malunggay leaves, bring to a boil then serve right away.
Source: http://www.pinoyrecipe.net
Bringhe - Luzon's Arroz Valenciana
It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.
Ingredients:
- 2 pieces coconut, grated
- 3-4 cups of lukewarm water
- 4 tablespoon oil
- 3 cloves garlic, crushed
- 1 onion slice
- 1 whole chicken, cut into serving pieces
- salt and pepper for taste
- 5 tablespoons yellow ginger juice(dilaw)
- 4 cups malagkit rice, washed
- 1 piece green bell pepper, roasted, peeled and cube
- 2 eggs, hard-boiled then sliced
Procedures:
- Add water to the grated coconut, then extract the milk
- Strain and set aside
- Heat oil in a large skillet and saute garlic, onions and chicken
- Stir-fry until it changes color then add salt, pepper and ginger juice
- Add rice then gradually puor in the coconut milk
- Cook until rice is almost done
- Cover top with bananaleaves
- When cooked, invert on a serving plateincluding the banana leaf
- Garnish bell pepper and sliced eggs.
Chicken Pochero Filipino Style
Ingredients:- 3 tbsp cooking oil
- 3 cloves garlic, minced
- 1 small onion, minced
- 3 medium tomatoes, sliced
- 1/2 kg chicken, cut into serving portions
- salt and pepper to taste
- 2 pieces 11g MAGGI Chicken Broth Cube
- 2 ears sweet corn, cut into 2 inch- pieces
- 2 medium sweet potatoes, quartered
- 1 medium carrot, peeled & sliced into 1/4 inch- rounds
- 100 g chicharo or Baguio beans
- 2 jalapeño chilies
- spring onions or chives chopped
Procedure:
1. Heat cooking oil and sauté garlic, onions and tomatoes.
2. Add chicken, seasonings to taste, MAGGI Chicken Broth Cubes and 4 cups water.
3. Bring to boil; lower heat and add corn. Simmer for 15 minutes, then add potatoes and carrot.
4. Continue simmering until cooked, adding beans and chilies last.
5. Sprinkle top with spring onions just before serving.
Source http://www.nestle.com.ph
Dinuguan Na Manok with Coconut Milk
Ingredients:
Source:http://www.nestle.com.ph
Ingredients:
- 2 tbsp oil
- 1 tbsp. crushed garlic
- 2 tbsp sliced onions
- 1 kg. chicken breast fillet cubed
- 2 8g MAGGI Magic Sarap
- 2 cups water
- 2 cups coconut cream
- 1 20g pack MAGGI Sinigang sa Sampalok with Vit. C
- 1 tbsp chopped lemon grass (white part only)
- 2 cups chicken blood, mashed and passed through a strainer
- 2 pcs sili haba
1. Heat oil and sauté garlic and onions until limp.
2. Stir in chicken breast and cook until chicken turns white n color.
3. Season with MAGGI Magic Sarap and cook for another minute.
4. Pour in water then coconut cream, bring to boil.
5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood. Stir constantly to avoid curdling and simmer for another 5 minutes.
6. Add siling haba and turn off the heat.
NUTRITIONAL CONTENT:
Calories:301
Carbohydrates (g):2
Protein (g):26
Fats (g):21
Source:http://www.nestle.com.ph
Pinaupong Manok - Sitting Chicken
I wonder why they called it Sitting chicken. At first, I thoughts of cooking the chicken in a sitting position and how it is possible. Rather it is only a local term. Well enjoy the meal.
Ingredients:
- 1 whole chicken
- garlic
- onion/ onion leaves
- chili
- table salt
- banana leaves
Procedure
1. clean the chicken
2. Slice the garlic, onion, chili
3. Put the sliced garlic, onion/onion leaves, chili, salt inside the chicken filling.
4. Put the banana leaves around the pressure cooker.
5. With the remaining banana leaves, wrap the chicken filled with spices and put it on the pressure cooker.
6. Cook it for about 20-30 mins under love fire.
7. Serve it Hot
Chicken Bulaga
- 1 kilo chicken breasts
- 1 medium ripe mango (firm)
- 2 pieces calamansi
- 1 pack cottage cheese or
- ½ tsp coarse salt
- kesong puti, 200 gms
- ½ tsp ground black pepper
- all-purpose flour for dredging
- 1 tsp all-purpose flour
- 1 egg white, slightly beaten
- 1 piece salted egg
- 1cup sesame seeds
- Oil for frying
Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.
Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.
Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.
To serve: remove cocktail sticks or strings. Slice about 1/3 inch and arrange the rolled chicken breasts on serving dish. Serve with pickled vegetables or sweet and sour sauce. Serve Warm.Source:http://www.dost.gov.ph
Ilongo’s Chicken Binakol
I have come across with Wayth’s blog and curious about the Chicken Binakol. Chicken Binakol is one of the Ilongo’s specialties. Originally, cooking Chicken Binakol is by putting all the ingredients inside a fresh bamboo and cooked in fire. For unavailable bamboo resource you can use normal kitchen wares. But you will miss the aroma of the fresh bamboo. You still have the sweet taste of the coconuts.
Image by benjieordonez
Ingredients:
1. 1 kilo of native chicken cut into serving size
2. ½ Glove of Mince Garlic
3. 1 Chopped Onions
4. Ginger
5. 3 young coconuts Water
6. 1 Medium size of green Papaya slices
7. Young Coconut Meat
8. 1 small bandle Sili Leaves
9. 2 stems Lemon Grass (Tanglad)
10. Patis (fish sauce)
Procedures:
1. In a non stick wok, stir fry chicken slices. Brown it.
2. On one side of the wok sauté garlic, ginger and onions.
3. Mix with chicken and add water from 3 young coconuts.
4. Simmer chicken until tender.
5. Add the papaya. After sometime, add the coconut meat and sili leaves. Add lemon grass.
6. Simmer for another 5 minutes.
7. Add patis as your taste desire.
Source : http://wyattbelmonte.blogspot.com
Tinolang Manok
Ingredients:
1. 1 kilo of chicken cut into serving size
2. ½ Glove of Mince Garlic
3. 1 Chopped Onions
4. 2 thumb size Ginger
5. 1 Medium size of green Papaya or Sayote (slice)
6. 1 small bandle Sili Leaves
7. Patis (fish sauce)
Procedures:
1. Stir fry chicken slices. Brown it.
2. On one side of the wok sauté garlic, ginger and onions.
3. Mix with chicken.
4. Simmer chicken until tender.
5. Add the papaya. After sometime and sili leaves.
6. Simmer for another 5 minutes.
7. Add patis as your taste desire.
Ingredients:
Fillings-
- 1 cup ground pork
- 1/2 cup cooked chicken meat, flaked
- 1/4 cup water chestnuts, chopped
- 3 tbsp patis (fish sauce)
- salt to taste
- 8 cups chicken broth
- 1 small onion, chopped
- 1 clove garlic, minced
- 25-30 wonton wrappers
- pepper to taste
- chopped spring onions
- oil for sauteing
- To prepare filling: Combine ingredients in a bowl but use only 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
- Put 1 tbsp of the meat mixture in the center of each wanton wrapper.
- Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
- Cover the dumplings with a dry kitchen towel and set aside.
- To make broth: - Saute onion and garlic in oil until light brown.
- Add chicken stock and the remaining salt and patis from the filling.
- Allow to boil, the drop the stuffed dumplings into the boiling broth.
- Stir the remaining meat mixture into the broth. Simmer for 10-15 minutes.
- Season with pepper to taste.
- Before serving, garnish with chopped spring onions.
Ingredients:
1/2 a kilo of pork (liempo)
1/2 a kilo of chicken
coconut - grated
Peppercorns
Bay leaves
Garlic (1 head)
Soy Sauce 
Vinegar
Chili (for those who want this hot)
Instructions:
Stir fry or brown the meat.
Stir fry or brown the meat.Toast in the peppercorns and bay leaves .
Meantime squeeze the milk from grated coconut save the 1st extract.
Pour hot water to the grated meat and make a second extraction.
Simmer in soy sauce, vinegar, water and coconut milk (2nd extract) and peeled garlic
When meat is already tender (slow cooking approximately - 45 minutes).
Add the kakang gata (first extract). Cook for another 1 - 2 minutes more.
Resource:
Preparation & marinating: 6 hours to overnight
Estimated cooking time: 40 minutes
Chicken Inasal Ingredients:
- 2 Chickens (free range if available)
- 3/4 cup Filipino vinegar
- 1/4 cup Garlic finely minced
- 2 stalks Lemon grass optional
- Salt
- Annatto oil (see notes below)
- Wooden skewers
- Spiced vinegar
- Additional Ingredients Instructions:
- 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
- 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi j uice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
- 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
- achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
- thick wooden skewers, soaked for 1 hour in water prior to cooking
- Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
Cooking Instructions:
- Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
- Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
- Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
- Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
Variations:
- Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you ris k botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard an y toxins from developing.
- If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.
