"Chicken Pochero"

Good for 7 servings

Ingredients:

• 2 pcs (1/2 kilo) chicken soup bones, each cut into two
• 1 pc (300 grams) chicken leg quarter, cut into three
• 5 cups water
• 1 large red onion, quartered
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• 1 pc (200 grams) sweet potato, quartered
• 1 small (100 grams) potato, cut into two
• 3 medium pcs plantain bananas, peeled (saging na saba)
• 1/2 cup tomato sauce
• 1 tbsp packed brown sugar
• 1/2 tsp whole peppercorns
• 1/2 pc chorizo de bilbao, sliced
• 200 grams cabbage, large chunks
• 100 grams bok choy, cut at 2" length
• 3 stalks of onion leeks

Procedure:
In a casserole, put chicken and water. Cover. Bring to boil. Remove as foam appears on top of the broth.

Add the onion, salt and chicken cube. Lid on. Bring to boil again. Then, reduce fire to low for 10 minutes.

Adjust fire to medium-low, put the sweet potato and potato. Cover back on. Cook for another 8-10 minutes. Follow with the next-five ingredients. Mix. Lid on. Continue cooking for 6 more minutes.

Dump all the veggies. Cook until half-done.

Serve hot with steamed rice.

"Minadaling Sinampalukang Manok" (Quick & Modified Chicken In Tamarind Soup)

Native chicken is still best for this recipe but living in the city, it is quite difficult to find one. I just settle for the dressed chicken bought in wet supermarkets. For the tamarind fruits, as an alternative, I use the very convenient, economic and always in season tamarind powder. The classic "Sinampalukang Manok" only use tamarind young tops. I cannot find any, therefore, I substitute the low-land vegetables abundantly available in the market.

Good for 5 servings.

Ingredients:

• 2-1/2 tbsps cooking oil
• a chunk (30 grams) of ginger root, sliced
• 5 cloves of finely pounded garlic
• 2 medium (75 grams) red onion, halved & sliced
• 3 pcs (115 grams) red ripe tomatoes, halved & sliced
• 3 pcs (750 grams) chicken quarters, cut into small serving pcs.
• 1/4 tsp ground black pepper
• 3 tbsps fish sauce
• 5 cups rice wash
• 2/3- 1 small pouch of tamarind powder with taro (if you want your soup to be more sour in taste put all the contents of the pouch)
• 2 small pcs (200 grams) taro, each cut into three or large chunks
• 2 pcs (175 grams) radish, sliced at 3/4"thick
• 6 pcs okra, remove both ends
• 1 large eggplant, thinly sliced
• 2-3 pcs finger chilis
• a bunch of swamp cabbage (tender stalks and leaves only)

Procedure:

In a wok, put oil. Heat moderately. Add garlic and ginger. Saute until garlic is golden brown. Follow with onion and tomatoes. Cook until limp. Put chicken, black pepper and fish sauce. Mix. Cook until aromatic, about 6-8 minutes.

Add rice wash, tamarind powder with taro and taro. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.

Increase fire to medium-high, add radish and okra. Cook until half-done. Follow with eggplant and chilis. Cook for another minute. Add the kangkong. Cover. Put off fire. Let it sit for 2 minutes until kangkong is done.

Serve hot and with steamed rice, also, with fish sauce, for your dip.

Steamed Chicken Quarters With Chorizo-Tausi Sauce

Ingredients:

• 2 pcs (650 grams) chicken (leg & thigh part)
• 1/2 tsp iodized coarse salt
• 1/2 tsp ground white pepper
• 15 grams ginger, sliced
• 2 cloves garlic, sliced
• 1 tbsp soy sauce
• 1/2 tbsp liquid seasoning, garlic flavor
• 1 tbsp flour
• 1 tsp brown sugar
• 1/2 tbsp corn oil
• 1 pc Chinese chorizo, sliced
• 1/2 tbsp salted black beans (tausi), drained
• 4 stalks spring onion, minced

Procedure:

Clean the chicken. Pat dry. Cut each chicken quarter into four but not all the way through to retain the shape.

In a stainless shallow plate, put the chicken and the next-six ingredients. Steam for an hour over medium-high fire on a tight lid.

Place the chicken in a serving platter, remove the ginger and garlic. Strain the sauce into a bowl. Add in the flour and brown sugar. Mix until blended.

In a pan, put oil, heat lightly over medium fire. Saute chorizo and tausi for 10-12 seconds. Put in the sauce, cook until it thickens.

Pour the thickened sauce over the steamed chicken. Sprinkle with spring onion.

Serve with steamed rice.

"Chili-Ginger Steamed Chicken"

Ingredients:

• 2 pcs (600 grams) chicken thigh & leg part
• 1 tsp iodized rock salt
• 1/4 tsp ground white pepper
• 1 tbsp liquid seasoning or light soy sauce
• 3/4 dark soy sauce
• 2 cloves garlic, peeled & sliced
• a thumb-size ginger, sliced
• 1 tsp whole peppercorns
• 6 pcs spring onion, cut at 1" length
• 2 finger chilis, seeded & cut into thin strips
• a few drops of sesame oil

Procedure:

In a stainless or porcelain shallow plate, place all the ingredients and mix thoroughly. Place in a hot & boiling steamer (medium-high fire). Cover tightly. Steam for 50 minutes (never open the cover at this point).

Turn the chicken and steam for another 15 minutes. Remove from the heat. Drizzle lightly with sesame oil.

Serve immediately and with hot steaming rice.

"Saucy Chicken & Mushroom"

Ingredients:

• 1 kilo chicken
• 1 tbsp soy sauce
• 1 tsp ground black pepper
• 2 tbsps corn oil
• 3 cloves garlic, finely crushed
• 2 large onion, minced
• 2 tbsps fish sauce
• 1 can (net wt. 400 grams) whole button mushrooms, slice & reserve liquid
• 1 pouch (115 grams) tomato sauce
• 1 can (21 cl) or 1 cup unsweetened pineapple juice
• 2 tsps packed brown sugar
• 1 pc chicken cube
  
• 1 bay leaf (optional)

Procedure:

Clean and wash chicken. Chop into 9 parts. Drain well. Put in a bowl. Add the soy sauce and half of the black pepper. Mix. Set aside.

In a pan, heat thouroughly. Put oil and garlic. Saute until light brown. Follow with onion. Saute until limp. Add the marinated chicken and fish sauce. Stir-fry until aromatic or until liquid dries.

Pour the mushroom liquid, tomato sauce and pineapple juice. Sprinkle the sugar and the rest of the black pepper. Add the chicken cube and bay leaf. Mix. Cover, Bring to boil. Then, decrease fire to low. Simmer for 30 minutes.

Increase fire to medium, add the sliced button mushrooms. Cook for 3-5 minutes or until desired thickness of sauce.

Serve with rice.

"Chicken Chorizo With Tausi"

Ingredients:

• 600 grams chicken, cut into 1"x1" cubes
• 1-1/2 tbsp soy sauce
• 3/4 tsp ground black pepper
• 2 tbsps cooking oil
• 5 cloves garlic, skinned & finely pounded
• 1 large (50 grams) red onion, minced
• 1 large (50 grams) red ripe tomato, minced
• 2 tbsps salted black beans (tausi), drained, washed & chopped
• 1 pc Chinese chorizo, sliced thinly
• 1/2 cup water
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2-3 stalks spring onion, minced
• a few drops of sesame oil (optional)

thickening agent:

• 1 tbsp flour or cornstarch
• 1/4 cup water

Procedure:

Combine in a bowl the first-three ingredients. Mix well. Set aside.

In a pan or wok, place over medium-high fire, put oil. Heat lightly. Add garlic Saute until light golden brown. Follow with onion and tomatoes. Saute and mash until limp. Put the marinated chicken, tausi and chorizo. Stir-fry for about 6 minutes.

Put water, soy sauce and brown sugar. Mix. Cover. Bring to boil. Then, decrease fire to low, bubble away for 15 minutes. Meanwhile, combine the thickening in a small bowl. Mix well.

Increase fire to medium, put the thickening agent. Stir until it boils. Remove from fire. Drizzle lightly with sesame oil. Sprinkle on top with chopped spring onions.

Serve hot and on top of cooked white rice.

"Arroz Caldo" (Chicken Congee)

Ingredients:

• 400 grams uncooked glutinous rice (malagkit)
• 8 cups water
• 3 tbsps cooking oil
• 8 cloves garlic
• 50 grams ginger
  
• 2 large (100 grams) red onion
  
• 2 pcs (650 grams) chicken thigh & leg part
  
• 250 grams chicken liver & gizzard
• 1 tsp ground black pepper
• 1/4 cup fish sauce
• 10 cups hot water
• 2 pcs chicken cubes
• 1 tsp iodized coarse salt
• 3 leaves pandan, tied in a knot
• 1 heaping tsp of wild saffron (kasubha)
• 6-8 pcs or more shelled hard-boiled chicken eggs

Procedure:

In a medium thick bottom casserole, put the uncooked glutinous rice. Wash twice. Drain well. Put water. Cover. Place over medium high fire. Bring to boil. Then, decrease fire to very low. Cook with lid on for 15 minutes. Mix well. Continue cooking for another 10 minutes. Remove from heat the casserole. Set aside until needed.

Meanwhile, pound finely the garlic. Slice the ginger into julienne. Cut in half the onion, then, slice thinly. Cut into very small pieces the chicken. Cut into two each chicken gizzard & liver.

In pan, place over medium-high heat. Put oil, garlic and ginger. Saute until garlic is rich golden brown. Follow with onion. Saute until translucent. Put the chicken, liver, gizzard, black pepper and fish sauce. Stir-fry until very aromatic.

Add the cooked glutinous rice, hot water, chicken cubes, salt and pandan leaves. Mix well. Cover. Bring to boil. Stirring often.

Sprinkle the wild saffron on top. Mix. Cook for another minute.

Serve hot. Drizzle with Philippine lemon juice (kalamansi) and fish sauce (patis). For more enticing taste, top with toasted garlic and minced spring onion. You can also add hard-boiled eggs.

"Chicken Afritada With Quail Eggs"

Ingredients:

• 24 pcs quail eggs
• water
• 2 heaping tsps of iodized coarse salt
• 925 grams chicken, thigh & leg part, cut-up
• 3/4 tsp ground black pepper
• 3 tbsps soy sauce
• 3 tbsps corn oil
• 4 small pcs (280 grams) potatoes, chunks
• 5 cloves garlic, finely crushed
• 2 medium (75 grams) red onion, halved & sliced thinly
• 2 large (100 grams) red ripe tomatoes, halved & sliced thinly
• 1 red bell pepper, seeded & cut into strips
• 2 cups rice wash or water
• 1 pouch (250 grams) tomato sauce
• 3 tbsps cheese, grated
• 1 pc chicken cube
• 1/2 tbsp white sugar
• 1 small (80 grams) carrot, chunks
• 2 tbsps green peas (optional)

Procedure:

In a deep pan, put the quail eggs. Level with water. Add salt. Pace over medium-high fire Bring to boil. Keep boiling for a minute. Remove from fire. Let it sit in hot water until needed.

In a bowl, combine the next-three ingredients. Mix well. Set aside.

In a large wok, place over medium-high fire. Heat lightly. Put half of oil and potato. Stir-fry for 5 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Put the rest of the oil and garlic. Saute until golden brown. Follow with onion and tomatoes. Saute and mash until limp. Add the chicken, marinade and bell pepper. Mix. Stir-fry for 6 minutes or until aromatic.

Pour rice wash and tomato sauce. Add in the cheese, chicken cube and sugar. Mix. Cover. Bring to boil. Remove cover. Stir. Keep boiling for 15 minutes. Stirring every 5 minutes.

Meanwhile, shell the quail eggs.

Back to the wok, add the fried potatoes and carrot. Mix. Cook for another 8 minutes.

Put the shelled quail eggs and green peas. Cook for 30 seconds.

Serve.

"Nilagang Manok Na May Malunggay"

Ingredients:

• 800 grams chicken, cut into small serving pcs
• 6 cups rice wash or water
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• 1 whole head of garlic
• 1 large onion, quartered
• 3 small pcs (200 grams) potatoes, cut into two
• 1 slice (250 grams) squash, cut into large chunks, skin on
• 3 large pcs of ripe plantain bananas, cut into two
• a bunch of Chinese celery, cut at 1" length
• 1 tsp whole peppercorns
• a heaping handful of young moringa leaves (talbos ng malunggay)

Procedure:

In a casserole, put chicken and rice wash. Cover. Over medium-high heat. Bring to boil. Remove scum as it arises. Add salt, chicken cube, whole head of garlic and onion. Mix. Lid on. Bring to boil again. Then reduce fire to low. Simmer for 10 minutes.

Add potatoes. Cook for another 10 minutes.

Increase fire to medium, put the squash, bananas, Chinese celery and peppercorns. Mix. Cover. Cook for another 6-8 minutes or until squash is done. Remove from fire. Sprinkle on top the young moringa leaves. Cover. Let it sit for a minute or two.

Serve hot.

"Chicken Tausi"

Ingredients:

• 2 tbsps cooking oil
• 5 cloves garlic, bruised & finely chopped
• 2 large native onion, halved & sliced thinly
• 2 medium plump red tomatoes, halved & sliced thinly
• 750-800 grams chicken, cut up
• 1/2-3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 3 small pcs (200 grams) potatoes, sliced at 1/3" thick
• 1 can salted black beans (tausi), rinsed, drained & coarsely chopped
• 1-1/3 cup water
• 2 tbsps oyster sauce
• 1/2 pc (15 grams) red bell pepper, seeded & cut into thin strips
• 1 pc finger chili, seeded & julienne
• 1/2 bunch (10-15 grams) Chinese celery (kinchay), chopped

Procedure:

In a large wok over medium-high heat. Add oil and garlic. Saute until light brown only. Follow with onion and tomatoes. Saute until translucent. Put chicken, black pepper and soy sauce. Stir-fry for 5 minutes.

Add in the potatoes and salted black beans. Mix. Cook for 2 minutes.

Put water and oyster sauce. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.

Increase fire to medium, add the rest of the ingredients. Lid on. Cook for another 3-5 minutes or until potato is tender.

Serve with warm cooked rice.

"Pork and Chicken Liver Misua Soup"

Ingredients:

• 1 tbsp cooking oil
• 1 slab (250 grams) pork belly, cut into 1/4" thick
• 1/2 tsp iodized coarse salt
• 1/2 head garlic, pounded and finely minced
• 2 medium (70 grams) red onion, halved & sliced thinly
• 4 pcs (80 grams) chicken heart
• 2-1/2 tbsps fish sauce
• 4 cups rice wash
• 1 tsp cracked peppercorns
• 4 pcs (180 grams) chicken liver, each cut into four
• 1 pc (350 grams) ridged gourd (native patola), cut into 1/4" thick
  
• 1 pack (40 grams) misua

Procedure:

In a wok, over medium-high fire, put the first-three ingredients. Cover. Stir-fry until pork turns lightly brown. Put the pork aside. Add garlic. Saute until rich golden brown. Set aside 1/3 of the garlic for toppings later.

Follow with onion. Saute until soft. Put the chicken heart and fish sauce. Cook until liquid evaporates.

Pour rice wash. Sprinkle cracked peppercorns. Cover. Bring to boil. Add chicken liver. Cook for 3-4 minutes.

Put the gourd and misua. Cook until gourd is done. Put in a serving bowl. Top with toasted garlic. Serve hot.

"Sinampalukang Manok" (Chicken in Tamarind Broth)

Ingredients:

• 3 tbsps cooking oil
• 50 grams ginger, thinly sliced
• 1/2 head garlic, pounded
• 2 medium (70 grams) red onion, sliced thinly
• 3 large (150 grams) plump red tomatoes, sliced thinly
• 1 kilo chicken, cut up
• 3 small pcs (150 grams) taro (gabi)
• 1/2 cup fish sauce
• 1/2 tsp cracked peppercorns
• 250 grams tamarind fruit (bunga ng samapalok)
• 5 cups rice wash
• 8-10 pcs string beans (sitaw), cut at 2" length
• 10 pcs small okra, remove both ends
• 1 pc (100 grams) radish, slice into 5 parts diagonally
• 3 pcs finger chilis
• 1 pc (150 grams) eggplant, slice into 10 parts diagonally
• a bunch of kangkong (leaves & tender stalks only)

Procedure:

In a wok or medium size kawali, place over medium-high fire. Heat thoroughly. Pour oil. Put ginger and garlic. Saute until garlic has reach dark golden brown color. Follow with onion and tomatoes. Saute until very limp. Add the chicken, taro, fish sauce and pepper. Mix. Cover. Cook for 10-12 minutes or until aromatic.

Put the tamarind fruit and rice wash. Put back the cover. Bring to boil. Then, reduce heat to medium-low, bubble away for 15 minutes.

Increase fire to medium-high, mash carefully the tamarind fruit. Add the string beans, okra and radish. Put the lid on. Cook for 5 minutes. Add the finger chilis and eggplant. Cover. Cook for another minute. Put the kangkong. Cook until done.

Serve hot and with warm cooked rice & fish sauce, for your dip.

"Adobong Manok at Atay-Balunan" (Chicken, Gizzard & Liver in Savory Sauce)

Ingredients:

• 2 pcs (600 grams) chicken, thigh & leg part
• 1/2 kg chicken liver & gizzard
• 1 tbsp ground black pepper
• 6 tbsps soy sauce
• 4 tbsps white vinegar
• 1 head garlic, pounded finely & minced
• 1 medium (35 grams) red onion, finely minced
• 2 tbsps cooking oil
• 1 heaping teaspoon brown sugar
  

Procedure:

Using a knife, scrape the slimy stuff on the gizzard. Wash. Put in a bowl together with the liver. Sprinkle with salt. Mash until salt liquifies. Wash under running water twice. Drain well.

Cut the chicken into small serving pieces.

In a pan, put all the ingredients. Do not mix. Cover. Place over medium-high fire. Bring to boil. Let it boil for a minute before removing the cover. Mix well. Cover again. Decrease fire to low and simmer for 15 minutes.

Increase fire to high, mix again. Put the lid back on. Reduce heat to low and let it cook for another 10 minutes.

Remove the sauce from the pan. Put oil. Stir-fry for less than a minute. Put back the sauce. Add sugar. Mix. Cover. Bring to boil. Remove from the stove immediately.

Serve with warm cooked rice.

"Chicken Quarters and Vegetables Soup"

Another variety of the famous Filipino dish called "Nilaga".


Good for 4-8 servings


You'll need:

• 4 pcs chicken, about 1.2 kg, thigh & leg part
• 6 cups of rice wash
• 1 large red onion, halved & thickly sliced
• a chunk (15 grams) of ginger
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• a teaspoon of whole peppercorns
• 2 pcs (250 grams) potatoes, large chunks
• a slice (250 grams) squash, large chunks
• 1/2 pc (400 grams) cabbage, wedges

Here's how:

Under running water, wash the ginger. Scrub the skin thoroughly. Leave the skin on.

In a heavy bottom casserole, place over high-fire, put the first-two ingredients. Cover. Bring to boil (remove scum before it boils). Add the onion, ginger, salt, chicken cube and peppercorns. Put back the cover. Let it boil again. Reduce heat to low. Simmer for 15 minutes.

Increase heat to high again. Add the potatoes. Lid back on. Bring to boil. Then, decrease heat to low. Let it simmer for 15 minutes.

Put the squash. Cover. Cook for another 12 minutes.

Turn the knob to high-heat. Arrange on top of the soup the cabbage. Put the lid back on. Let it cook for 2-3 minutes or until cabbage is half-done only. Do not overcook.

Serve with cooked rice and fish sauce, for your dip.

"Chicken and Egg Afritada"

Good for 4-6 servings


Ingredients:

• 6 pcs chicken eggs
• water
• a tbsp of rock salt
• 3/4 kg chicken, cut into 12 small serving pieces
• 1 tsp ground black pepper
• 2 tbsps of soy sauce
• 6 cloves garlic, finely crushed
• 2 medium (70 grams) red onion, minced
• 2 medium (70 grams) plump tomatoes, halved & thinly sliced
• 2 small (200 grams) potato, cut into chunks
• 1 small (70-80 grams) carrot, cut into 6 parts
• 1-3/4 cup of rice wash or water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, grated
• 1 pc chicken cube
• 1/2 tbsp white sugar
• 1 large (50 grams) red bell pepper, strips
• 2-3 tbsps of green peas

Procedure:

In a small pan, put the eggs. Level with water. Add the salt. Place over medium-high fire. Bring to boil. Then, decrease fire to medium-low. Cook for 8-10 minutes. Remove from pan. Change the water for several times until it's not hot anymore. Stand aside.

In a bowl, combine the chicken, black pepper and soy sauce. Mix well. Set aside. Prepare and cut the vegetables.

In a wok, put oil. Heat moderately over medium-high heat. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until very soft. Mash using the back of the slotted spoon.

Add the potato and carrot. Stir-fry for 2 minutes.

Put the marinated chicken. Saute for 8 minutes or until sauce slightly sticks to the pan. Stirring often.

Add the rice wash, tomato sauce, cheese, chicken cube and half of the bell pepper. Mix well. Cover. Bring to boil. Then, lower heat to medium-low for 25 minutes.

Meanwhile, shell the eggs.

Increase the fire to medium-high, sprinkle the sugar. Add the rest of the bell pepper, green peas and hard-boiled eggs. Gently mix. Put back the cover. Cook for another 3-5 minutes.

Serve with rice.

"F1 Whole Chicken, Mashed Potato & Chicken Gravy"

Wondering why is the title had F1 in it? F1 means Formula. Formula means Turbo. This chicken was cooked in Turbo Oven, that's why.... it's my hubby's idea anyway! (",)

Good for 4-6 servings

You'll need:

for the chicken:

• 1 whole chicken, 1.1 kg in weight
• 1 tsp iodized coarse salt
• 1 tsp ground black pepper
• 2 cloves garlic, crushed and finely minced
  
• 1 very small red onion, finely minced
  
• 2 tbsps soy sauce
• 1 tbsp banana catsup
• 1 large Philippine lemon (kalamansi)

for the mashed potato:

• 100 grams potato flakes
• salt and pepper
• 1/2 cup melted butter
• 1-1/2 cup warm fresh milk
• 1 cup hot water

for the gravy:

• 1 pack chicken gravy powder mix
• 1 cup hot water

Here's how:

Clean chicken. Pat-dry.

In a small bowl, combine the rest of the ingredients for the chicken. Mix well. Rub the mixture inside and outside of the chicken. Place in a large plastic. Seal. Refrigerate for 24 hours or more. Turning it every 6 hours.

Place inside the turbo. Grill for 30 minutes at 350 degrees. Turn it over and cook for another 8-10 minutes.

Meanwhile, combine the ingredients for the mashed potato in large bowl. Set aside. Prepare and mix the ingredients for the gravy in a small bowl.

Serve the chicken with rice, mashed potato and chicken gravy.

"Savory Turbo-Oven Chicken Quarters"

Ingredients:

• 4 pcs chicken quarters, thigh and leg part
• 2 tsps savor garlic flavor
• 1 tbsp iodized coarse salt
• 1 tbsp granulated garlic
• 1/2 tbsp ground black pepper
• 3 pcs kalamansi or a half tablespoon of kalamansi juice

for basting:

• 2 tbsps cooking oil
• 2 tbsps banana catsup
• 2 tsps savor garlic flavor
• 2 tsps packed brown sugar

Procedure:

Clean the chicken. Pat dry. Score the chicken on both sides several times.

Combine in a small bowl, the salt, granulated garlic, pepper and kalamansi juice. Mix using your hand. Rub unto chicken generously. Lay each chicken on a tray. Lightly sprinkle with savor on both sides. Set aside.

Meanwhile, preheat thee turbo-oven for 5 miuntes at 350 farenheit. In a container, put the ingredients for basting. Close it. Shake well until sugar dissolves.

Put the chicken inside the turbo oven. Turn the knob to 30 at 350 degrees farenheit. When its done, baste the chicken on both sides. Turn the knob to 5, this time at 400 degrees farenheit.

Serve immediately.

"Chicken and Pork with Pickle Relish"

Ingredients:

• 2 tbsps of oil
• 1 pc (175 grams) potato, chunks
• 4-5 cloves garlic, finely crushed
• 1 large (70 grams) red onion, finely minced
• 2 pcs (100 grams) plump tomatoes, finely minced
• 500 grams chicken, cut up
• 250 grams pork shoulder, 1" cube
• 2 tbsps of fish sauce
• 1 tsp ground black pepper
• 2 cups water
• 1 tbsp of soy sauce
• 1 tbsp sugar
• 3 pcs jumbo hotdog, cut into 6 pcs each, diagonal-cut
• 2 heaping teaspoon of pickle relish

Procedure:

In a wok, pour oil. Place over high fire, heat thoroughly. Stir-fry potatoes for several minutes. Remove from pan. Set aside.

Back to the pan, Saute garlic until golden brown. Add onion and tomatoes. Cook until very soft. Place chicken, pork, fish sauce and pepper. Saute until meat changes color.

Add water, soy sauce and sugar. Stir. Cover. Bring to boil. Then, simmer in low fire for 20 minutes.

Put the hotdog, pickle relish and potatoes. Put back the lid on. Simmer for another 10-15 minutes.

Serve with bread or rice.

"Chicken & Vegetables in Oyster Sauce"

Ingredients:

• 2-3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 1 large red onion, thinly sliced
• 250 grams chicken, cut into very small pcs
• 325 grams chicken gizzard & liver
• 1 tsp of fine salt
• 1 tsp ground black pepper
• 1-1/2 cup water
• 3 tbsps oyster sauce
• 1 pc chicken cube
• 1 pc (150 grams) potato, cut into wedges
• 1 small (100 grams) sweet potato, cut into large chunks
• 1 small (100 grams) carrot, half-moon cut - 1/4" thick
• 1 small (250 grams) chayote, cut into chunks
• a bunch of chinese celery, remove roots & cut into1" length
• 1/2 pc (250 grams) cabbage, cut into large chunks
• 1 small (40 grams) red bell pepper, large strips

thickening agent:

• 1/2 cup water
• 1 heaping tbsp of flour

Procedure:

Separate gizzard and liver in two bowls. For the liver, wash it twice thoroughly with water removing traces of blood. For the gizzard, using a knife scrape yellow slimy stuff. Mash with rock salt. Wash thoroughly. Set aside.

In a wok, heat oil. Saute garlic until golden brown. Add onion, cook until limp. Dump in the all the chicken, fine salt and pepper. Saute until it changes in color or fragrant.

Add the water, oyster sauce, chicken cube, potato and sweet potato. Mix. Cover. Bring to boil. Let it bubble away in medium-high heat for 7 minutes. Follow with carrot, chayote and chinese celery. Stir. Cook for another 7 minutes with the lid on.

Meanwhile, combine the ingredients for the thickening agent. Mix well.

Place the cabbage, bell pepper and thickening agent. Mix. Cover. Let it cook until cabbage is crisp-tender.

Serve with cooked rice.

"Chicken Gravy Surprise"

An experiment combination of food.... of what's left inside my refrigerator. The good thing about this dish, my little one loved it! (",)


You'll need:

• 2 tbsps + 4 tbsps
  
• 1 clove garlic, sliced
• 2 thin slices of ginger
• 2 tbsps of soy sauce
• 1/3 tsp ground black pepper
• 3/4 kg chicken thigh & leg, cut into small serving portions
• 2 tbsps all purpose flour
• 2-3 tbsps cream of mushroom powder
• 1-1/2 cup of water
• 1 tsp of iodized coarse salt
• 3 cloves of finely crushed garlic
• 3 pcs (200 grams) white onion, thickly sliced
• 2 pcs finger chilis, seeded and cut into strips

Here's how:

In a bowl, combine the first-five ingredients. Mix well. Stand while preparing the rest of the ingredients.

In a another bowl, put the cream of mushroom powder and water. Stir until it dissolves. Set aside.

Using a non-stick pan, put 2 tbsps of oil. Heat thoroughly. Saute garlic until light brown only. Add the onion and finger chilis. Stir-fry for 10 seconds. Remove from pan. Set aside.

Back to the pan, put the rest of the cooking oil. While waiting for it to get hot. Remove the garlic and ginger slices from the marinade (reserve the marinade please!). Then, dust the chicken with flour on all sides. Fry the chicken until half-done only.

Meanwhile, put the reserved marinade to the mushroom powder and water mixture. Blend well. When chicken is done. Pour the mixture. Add salt. Mix. Cover. Bring to boil. Simmer in low fire for 20-25 minutes (turning once) or until desire thickness of sauce. Remove from fire. Put the garlic-onion-chili stir-fry. Mix well.

Serve with hot cooked rice.