Patis Fried Chicken

Patis Fried Chicken is a fresh and heavenly broiled chicken formula that is best consumed with rice. This fricasseed chicken dish is marinated in fish sauce and ground dark pepper before covered in flour and cornstarch mixture. This makes Patis seared chicken delectable and fresh.

Get ready patis broiled chicken in your kitchen is snappy and simple. Everything you need are chicken that are cut into serving pieces, unadulterated fish sauce, ground dark pepper, and cooking oil for broiling. This dish is best with white rice of any sort of fricasseed rice.

I cherish fish sauce, yet I miserable to say that the best fish sauce that I had was not from the Philippines. Perhaps we as Filipinos are making fish sauce excessively popularized and shabby to the point that it needs enhance. I won't tell the brand of fish sauce that I utilized or the nation where it originated from – I'm simply trusting that the Philippines will create an excellent fish sauce that can contend with the universal market sometime in the not so distant future.

Doing a reversal to the formula, the flour and cornstarch mixture offers composition to the chicken – it makes the chicken fresh and heavenly,

Ingredients

• 2 lbs. whole chicken, cut into serving pieces
• ¼ teaspoon ground black pepper
• 4 tablespoons fish sauce (patis)
• ½ cup all purpose flour
• ½ cup cornstarch
• 3 cups cooking oil

Instructions

1. Put the chicken in a large mixing bowl. Add the ground black pepper and fish sauce. Mix well and let it stay for 1 hour.
2. Meanwhile, combine the flour and cornstarch in a large container. Mix well.
3. Heat a deep cooking pot. Pour-oil and then let the oil get hot enough to fry.
4. Dredge the marinated chicken in the flour and cornstarch mixture.
5. Deep fry for 12 minutes per side (medium heat); flip to cook the other side for 8 to 10 minutes
6. Transfer to a serving plate. Serve hot.
7. Share and enjoy!

Easy Chicken Barbecue Recipe

After long months of winter, spring is at last here. This implies that I can begin to high temperature up the flame broil and make my most loved grill dishes. Chicken grill is in the main 5 of my rundown and the form that I grew-up making when I was in the Philippines was the first form of chicken grill that I arranged during the current year.

As we all know, there are several chicken grill formulas around. There are snappy and straightforward chicken grill formulas that include just chicken and grill sauce, while there are others that oblige marinades. This Chicken grill formula that I will emphasize today makes utilization of a not all that normal marinade mixture. The formula for grill chicken marinade that I utilized may not be famous, however it meets expectations extraordinary; that is the motivation behind why despite everything I utilize this formula until today when I make chicken grill.

In the wake of making a few chicken grill as the years progressed, my significant test is the way to set up the ideal chicken grill without smoldering the skin of the chicken. The solution for my issue was just "quietness". As opposed to flame broiling the chicken specifically over hotness (might it be in a charcoal or gas barbecue) in a brief time of time, I orchestrated the chicken in the center piece of the flame broil and I just connected high temperature on the sides. This time, I took due industriousness to gauge the temperature and included all the more flame broiling time. The result was an incredible tasting and attractive chicken grill that I am truly glad for.

Ingredients

• 1 1/2 to 2 lbs chicken, cut into serving pieces
• 1 recipe of chicken barbecue marinade
• 1/4 cup barbecue sauce
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 cup lemon lime soda

Cooking Procedure

1. Make the basting sauce by combining barbecue sauce, soy sauce, lemon juice, and lemon lime soda in a bowl. Mix well. Set aside.
2. Arrange the chicken in a large bowl. Pour-in the chicken barbecue marinade. Make sure that all the chicken slices are coated with the marinade. Cover the bowl with a cling wrap. Refrigerate overnight.
3. Heat-up your grill (around 320F). If you are using a charcoal grill, limit the charcoal in the two sides leaving an opening on the middle. If you are using a gas grill, only activate all the burner except the one in the middle (I am referring to the grill burners, not the one on the side, if your grill has one).
4. Skewer at least 2 chicken slices in bamboo or metal skewers. Arrange the chicken in the middle of the grill wherein there is no direct heat in the bottom. The heat should be coming from the sides. This will take sometime to cook the chicken, but it prevents the skin from burning.
5. Cover the grill (if applicable), and barbecue the chicken for 12 to 15 minutes.
6. Turn the chicken over to barbecue the other side. Baste the top of the chicken with the basting sauce. Barbecue for another 12 to 15 minutes.
7. Flip the chicken once more and baste the top part. Continue to barbecue for 12 to 15 minutes.
8. Turn the chicken over for the last time and brush some basting sauce on the top part. Continue to barbecue for 12 to 15 minutes.
9. Using a meat thermometer, measure the internal temperature of the chicken. A safe temperature for poultry is 165F. If the temperature of your chicken barbecue is 160F and above, this means you are done; otherwise, continue to barbecue the chicken until the desired internal temperature is achieved.
10. Transfer to a serving plate.
11. Serve. share and enjoy!

Sardines with Misua and Patola

Sardines with Misua and Patola or basically — Misua Soup — is a general soup dish produced using flimsy flour noodles, sardines, and luffa. The meager flour noodles are known as misua in the Philippines. The sardines allude to canned sardines in tomato sauce, while luffa is a kind of vegetable; it is known as Patola in Filipino.

Ingredients

• 4 ounces Misua noodles
• 15 ounce canned sardines in tomato sauce
• 1 medium patola (luffa) peeled and sliced
• ½ cup chopped green onions
• ½ to 1 head garlic, crushed
• 1 medium onion, diced
• salt and pepper to taste
• 3 tablespoons cooking oil
• 4 to 5 cups water

Instructions

1. Heat the cooking oil in a soup pot.
2. Saute the garlic until medium brown.
3. Add-in the onion. Continue to saute until the texture becomes soft.
4. Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes.
5. Put-in the patola and cook for 1 minute.
6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes.
7. Add-in the misua. Gently stir. Cook for 2 minutes.
8. Add salt and pepper to taste. Put-in the green onions.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

Pinaupong Manok sa Asin

Pinaupong Manok sa Asin is a basic Filipino Steamed Chicken dish. This formula makes utilization of coarse ocean salt and pepper as seasonings. There is no water utilized while steaming the chicken. The fluid is gotten from the juice and oil of the chicken which commonly dribbles all the while.

Today is a day after Christmas. Huge numbers of us need to consume something basic — considering the measure of diverse occasion dishes that we had amid the recent days. My taste bud require somewhat rest from these wonderful occasion dishes — it is one of the reasons why I cooked Pinaupong Manok.

Customary Pinaupong Manok makes utilization of a substantial mud pot (palayok) to cook the dish. It will respect use it in the event that you have one, additionally don't hesitate to utilize your common cooking pot if a dirt pot is not inside compass. I like having this dish with a dip of patis (fish sauce) and lemon or calamansi. You can likewise appreciate it with a dip made of soy sauce and lime; it is dependent upon you.

Ingredients:

• 1 whole dressed chicken, cleaned
• 1 bunch lemongrass
• 1 bunch leeks or green onions
• ½ teaspoon ground black pepper
• 2 to 3 cups coarse see salt
• banana leaf

Instructions:

1. Rub 3 tablespoons of salt and ½ teaspoon ground black pepper all over the chicken. Make sure that you also rub the seasonings in the chicken cavity for optimal flavor. Let it stay for 15 minutes.
2. Stuff the lemongrass and leeks inside the chicken.
3. Arrange the remaining salt on the cooking pot by spreading it to cover space.
4. Place the banana leaf on top of the salt.
5. Place the chicken over the banana leaf. Note: I use a small can of tomato sauce to help the chicken securely sit. Simply insert the can in the cavity.
6. Turn the heat on to medium and steam for 80 to 90 minutes.
7. Remove the chicken from the cooking pot and transfer to a serving plate.
8. Serve with a dipping sauce composed of fish sauce and lemon or calamansi.
9. Share and enjoy!

Pork Humba

This hearty casserole gets a surprising sweet note with the added pineapple tidbits.

Cooking Skills Needed

• How to Boil and Simmer

Cooking Tools Needed

• Wooden Spoon
• Chef's Knife
• Casserole
• Chopping Board
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 tbsp Brown Sugar
• 1 kg Pork Kasim (cut into chunks)
• 3 tbsp Cooking Oil

Read more: http://www.delmonte.ph/kitchenomics/recipe/pork-humba