Saturday, October 13, 2007

Cooking Demo for 100% Pinoy of GMA 7 - "Sinigang na Pritong Manok at Meatbols" (Fried Chicken & Meatballs in Tamarind Soup)

the cooking demo... in my kitchen (ang lapad ng likod ko! hehe!)

100% Pinoy Staff (left to right: JC, segment producer, Karl, assistant, myself and the cameraman, Noel)

Dinner time!!!

A topic for left-over food, how can you serve them differently and still appealing for your family. Growing up in a family who loves to eat - "PAMILYANG WALANG PANIS" (No Spoiled Food Clan). We hardly had left-overs but if ever there is, my Mama will experiment on it, serve it with a new twist. Now, being a mom, I'm doing that too. First, for practical and economical reasons. Second, just being creative in the kitchen.

I had left-over food from yesterday's "Meatballs". There's also "Grandma's Fried Chicken" in the fridge. Rather, serving it again like that. I concocted something different... this is really weird... but as tested, my family ate it without any argument. Sinigang dish is a favorite here in our home.

This shoot will be aired on Oct 18, this coming Thursday, after Saksi. Around 12 midnight. Replay is on the next day, Oct 19, Friday, before Unang Hirit.

You'll need:
  • 3 tbsps of cooking oil
  • 3 cloves garlic, crushed
  • a chunk of ginger, julienne
  • 1 large onion, thinly sliced
  • 2 over ripe red tomatoes, thinly sliced
  • 2 tbsps of fish sauce (patis)
  • 6-7 cups of rice wash or water
  • 1 medium taro, cut into chunks
  • 3 leg quarters of Grandma's Fried Chicken (recipe here)
  • 18 pcs Meatballs (recipe here)
  • a piece of raddish (labanos), sliced
  • 6 pcs string beans (sitaw), 1-1/2" length
  • 6 pcs okra, remove both ends
  • a small pouch of sinigang powder
  • a small piece of eggplant (talong), sliced
  • 3 pcs finger chilis
  • salt
  • a bunch of swamp cabbage leaves (kangkong)

Here's how:

Cut the chicken quarters into two.

In a heavy bottom casserole, put oil. Heat thoroughly. Put garlic and ginger. Saute until garlic is toasted. Add onion and tomatoes. Cook until wilted. Pour in the fish sauce. Saute until fragrant.

Add in the rice wash and taro. Cover. Bring to boil. Bubble away for 5-7 minutes.

Drop carefully the chicken, meatballs, raddish, string beans and okra. Sprinkle the sinigang powder. Mix. Put the cover back on. Cook until veggies are half-done.

Put the eggplant and chilis. Cook for a minute. Adjust taste, add salt if needed.

Lastly, put the swamp cabbage leaves. Cook until done.

Serve hot.

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