Pillsbury Fried Chicken

It's not a recipe from Pillsbury but one ingredient from them. I have a Pillsbury coating mix sitting in my pantry for sometime now. It was free from the Pillsbury pancake flour I bought. I was curious how it tasted but I did not want to follow the instructions how to use it. As for my experience in the past, breading mix usually has a high content of sodium. If you use it like the instructions say. The chicken is very salty on the outside but bland inside. And I don't like that. What I did, is to marinate 3 chicken leg quarters, weighing about 800-900 grams, each cut into three & pierced for several times with a fork, with a teaspoon each of iodized coarse salt & finely ground black pepper, a good dash of garlic powder and half a tablespoon of liquid seasoning or you can also use light soy sauce, whatever you prefer. Set aside for 15-20 minutes. Meanwhile heat the pan with lots of cooking oil, about two cups. In a paper bag, put 6 tablespoons of all-purpose flour, 1/4 teaspoon of paprika and 3 tablespoons of Pillsbury coating mix. Mix well until blended. Put the chicken, shake and tumble until chicken is fairly coated. Deep-fry in medium heat until golden brown. Drain in paper towels. Serve with catsup.

Foodshot Sundays - "Binalot-style Binagoongan"

My first time to join. I saw this meme from my sis-in law's blog, Clark & Butchay's Blog. Thanks. For my entry, I'd like to share this photo, my own version of "Binalot-style Binagoongan". Here is the recipe, as well...

Ingredients:

• 2 tbsps cooking oil
• 3 big cloves of finely minced garlic
• 1 medium (35 grams) of red onion, finely minced
• 1 medium (35 grams) red plump tomato, finely minced
• a slab (250 grams) of pork belly (liempo), cut at 1/2" cubes
• 1/4 tsp cracked peppercorns
• 1/2 tsp all-in-one seasoning or 1/2 tsp iodized coarse salt
• 3 tbsps (60 grams) raw shrimp paste (bagoong alamang)
• 1/2 cup water
• 3 pcs finger chilis (sili na pang-sigang)
• a heaping teaspoon of light brown sugar
• 1 pc (100 grams) eggplant, cut into four & quartered

Procedure:

1. In a pan or wok, place over medium-high fire. Heat thoroughly but not smoking hot. Add oil and garlic. Saute until garlic is rich golden brown. Follow with onion and tomato. Cook until soft.
2. Put pork, cracked peppercorns and all-in-one seasoning. Stir-fry for 2 minutes. Add in the bagoong. Saute until aromatic, about a minute or two.
3. Pour water. Mix. Cover. Bring to boil. Then, lower fire, gently bubble away for 15 minutes. Mix. Lid back on. Cook for another 15 minutes.
4. Increase fire to medium, put the chilis, brown sugar and eggplant. Mix until blended. Cover. Cook for 3-4 minutes or until eggplant is done but not overcook.
5. Serve with steaming rice, salted egg, slices of tomato and garlic-vinegar dip.

"Arroz Ala Cubana"

Good for 4-6 servings.

Ingredients:

• 6 tbsps cooking oil
• 6 pcs ripe plantain bananas, cut lengthwise
• 2 small pcs (160 grams) sweet potato, chopped
• 4 cloves garlic
• 2 large red onion
• 6 pcs (225 grams) red ripe tomatoes
• 375 grams lean ground pork
• 3/4 tsp ground black pepper
• 2-1/4 tbsps fish sauce
• 1 tbsp soy sauce
• 1 cup water
• 1/2 pc (40 grams) carrot, chopped
• 1/2 pc (15 grams) red bell pepper, minced
• 2 sachets (14.5 each) raisins
• 1/2 tbsp white sugar

thickening agent:

• 1 tbsp cornstarch or tapioca starch
• 3 tbsps water

Procedure:

In a pan, over medium-high fire, heat thoroughly. Put 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.

Back to the pan, put half of the remaining cooking oil. Heat again. Stir-fry the sweet potatoes until sides are lightly brown. Remove from pan. Retain oil.

Put the rest of the oil in the pan. Add garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until translucent. Mash. Put the ground pork, black pepper, fish sauce and soy sauce. Stir-fry until pork separates and sauce thickens or dries up.

Put water. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes. Meanwhile, in a small bowl, put the thickening agent ingredients. Mix well. Set aside.

Increase fire to medium heat, put the carrot, bell pepper, raisins and sugar. Mix. Lid on. Cook for another 5 minutes.

Add the sweet potatoes and thickening agent. Mix well. Bring to boil.

Serve with fried bananas, rice and usually with sunny side up egg, in which this time I did not, we had too much of eggs this week (",)

Sweet-style Chicken Adobo with Eggs & Potatoes

Ingredients:

• 5 pcs chicken eggs
• a tbsp of coarse salt
• water
• 1/2 kg of chicken, cut into serving pcs
• 300 grams, chicken liver & gizzard
• 6-8 cloves garlic finely crushed
• 1 small red onion, finely minced
• 3 tbsps of soy sauce
• 2 tbsps of white vinegar
• 1/2 tbsp of ground black pepper
• 1 bay leaf (optional)
• 1 pc (175 grams) potato, cut into chunks
• 2 tbsps of cooking oil
• 1 heaping teaspoon of brown sugar

Procedure:

In a casserole, place the first-three ingredients. Bring to boil. Boil for a minute and let it sit in hot water. Set aside.

In a wok or pan, put the next-eight ingredients. Do not mix. Put the lid on. Bring to boil over high heat. Let it boil for a minute or until vinegar is fragrant. Add potatoes. Stir. Then, cover again and bubble away in low fire for 20-25 minutes. Meanwhile, shell the eggs.

Remove sauce from the pan. Increase heat to high. Put oil. Saute for a minute. Put back the sauce. Add sugar and shelled eggs. Mix. Cook for another minute.

Serve with rice.

"Hotdog with Catsup"

I woke up late, I needed to cook something quick! It's almost lunch time. Well, I came up with this recipe again, very easy dish. You just basically dump and saute all the ingredients (",)


Good for 2-3 servings


You'll need:

• 1/4 cup of cooking oil
• a clove of garlic
• 1 pc (75 grams) white onion
• 3 pcs jumbo-size hotdog ( I used Purefoods tender juicy)
• 1/2 cup banana catsup
• 1/2 tsp rock salt
• 1/2 tsp ground black pepper

Here's how:

Crush lightly the garlic, peel, then mince. Coarsely chop the onion. Cut the hotdog lengthwise, then, cut into 6 pieces at an angle (diagonal-cut).

Over medium-high fire, in a pan or skillet, moderately heat the oil. Put the hotdog. Saute for 10 seconds only. Place the hotdog on one side of the pan. Put the garlic. Saute until light brown. Add the onion. Stir. Cook the onion until transluscent. Pour the catsup. Sprinkle salt and pepper. Reduce fire to very low. Mix until well-blended. Simmer for 5-7 minutes or until sauce thickens.

Serve as rice topping or "pulutan".

“Pritong Manok ni Lola” (Grandma’s Fried Chicken)

This dish is a copy-cat of Max’s Fried Chicken! Yeap, my mother’s idea and recipe. I just added something to soothe my taste preference. We, my brothers and I, grew up eating in Max’s Restaurant occasionally. Way back then, it was really a treat for us! This recipe brings back fond memories of my childhood years (“,)


Ingredients:

• 4 chicken leg quarters, over a kilo in weight
• 6 cups rice wash
• 2 chicken cubes
• 1/3 cup MANG ERNIE’S fish sauce (patis)
• 1 tsp ground black pepper
• All- purpose flour, for dusting
• 1 cup or more of cooking oil

Here’s how:

1. In a thick bottom casserole, put chicken and rice wash. Cover. Bring to boil. Add the cubes. Cover again. Reduce fire to medium-low. Simmer for an hour. Drain chicken for 15 minutes in a colander. Reserve chicken stock for future use.


2. In a small bowl, combine, fish sauce and pepper. Mix well. Using a fork, prick chicken several times on both sides. Spoon all over the chicken the fish sauce-pepper mixture. At least marinate for 4-6 hours (turning every now & then and spooning the marinade all over the chicken again). Put it inside the refrigerator. Make sure to cover it tightly. To avoid the smell of the fish sauce inside your refrigerator.


3. After 6 hours make sure to remove the excess marinade of the chicken or else it will become too salty. From this point you can stack chicken inside your freezer if you’re not yet going to eat it. Just individually wrap it with plastic.


4. In a deep pan or “kawali”, heat it over medium-high fire. Put oil. Heat it some more (should be smoking hot!). Meanwhile, dust lightly the chicken with flour on both sides. One at a time, fry the chicken on each side for a minute or two or until light golden brown only. Do not over-fry. If you do that the chicken will become too dry. Don’t worry the inside of the chicken is cooked already from boiling. We’re just aiming for a crispy outside texture of the chicken.


5. Serve immediately. It’s great with banana catsup and hot cooked rice.

Note:
This recipe is good for “baon”.