"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.

TJ T'que

Ingredients:

• 2 tbsps cooking oil
• 2 cloves garlic, bruised & finely minced
• 2 medium (70 grams) red onion, finely minced
• 4 pcs TJ jumbo hotdog, sliced thinly
• 3 tbsps banana catsup
• 3 tbsps oyster sauce
• 1/4 tsp ground black pepper
• 1 pc finger chili, seeded & minced

Procedure:

In a pan, over medium fire, add oil and garlic. Saute until light brown only. Put onion, saute for a minute. Follow with hotdog. Stir-fry for a minute or two. Decrease fire to low, put the rest of the ingredients. Simmer for 3 minutes. Serve with rice.

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.

"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.

"Daing na Bangus"

I was the one who prepared and marinated the fish but my hubby did the frying. One of his favorites ... that was the reason why I needed to learn this recipe. My hubby loves it! Eventually, I've learned to love it also (",)


You'll need:

• 5 small pcs (650 grams) of milkfish, butterfly-cut
• 1 heapful rock salt
• 1 big head of garlic
• 1 tsp of whole peppercorns
• 1 cup white vinegar or native vinegar

Here's how:

Make a slit in the flesh beside the fish bone. Wash. Drain well. Arrange the fish in a tray, flesh up. Sprinkle half of the salt over it.

Using a mortar and pestle, pound the garlic finely along with the skin. Put the whole peppercorns. Crushed lightly. Add the rest of the salt and vinegar. Mix thoroughly using your hand. Pour over the fish. Stand for at least 2 hours before frying or place the marinated fish inside a container with cover and refrigerate.

Serve with "Garlicky Fried Rice" and slices of tomato.

"Chili Fried Rice"

The chili pepper is the fruit of the plant Capsicum from the nightshade family of Solanaceae. The name comes from Nahuatl via the Spanish word "chile". The term is usually refer to the smaller and hotter types of capsicum. Chili peppers and their various cultivars originate in the Americas, they are now grown around the world because they are widely used as spices or vegetables in cuisine and as medicine.

The fruit is eaten cooked or raw for its fiery hot flavor which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin which then flows down through the pod. The white pith that surrounds the seeds. It contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

The substances that gives chili peppers their heat is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.


Good for 4-6 servings.


You'll need:

• 3 tbsps of palm oil
• 4 cloves of garlic, finely minced
• 150-200 grams of lean ground pork
• 1 tsp of ground black pepper
• 1 tbsp of fish sauce
• 5 long pcs of stringbeans (sitaw), chopped
• 2 large white onion, halved and sliced thickly
• 3 pcs of hot chili pepper (labuyo), chopped
• a piece of finger chili, chopped
• 125 grams of pechay tagalog or pak choi, cut at 1" length
• 6 cups cold cooked rice, mash to separate grains
• 1/2 tsp of ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp paprika or cayenne pepper (optional)
• 1-1/2 tbsp of liquid seasoning, chili flavor

Here's how:

Using high heat, saute garlic until light brown only. Put ground pork, 1/2 of ground black pepper and fish sauce. Stir-fry to separate pork. Cook until liquid dries up.

Put the string beans. Saute for a minute. Add in the onion, chilis and pak choi. Stir-fry until half-done only.

Place the cooked rice, turmeric, cumin, cayenne pepper and the rest of ground black pepper. Mix. Drizzle the liquid seasoning. Mix until well-blended and heated through.

Best serve hot or with any fried fish or meat.