Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy […]
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might […]
If there's any type of dish that the whole world is soooo familiar with, it's fried chicken! There are plenty versions allover the internet for that yumilicious fried chicken recipe. Your mom, your lola (grandmother), your sister, or your entire neighborhood probably has the claimed best recipe for it. However, for my version, this is a crispylicious fried chicken recipe with its chicken meat marinated to get that full flavor with every crispy bite. So I wouldn't say it's the best fried chicken recipe out there, but giving this version of recipe a try is a must if you want to up your fried-chicken-game. :)
1/2 kilo cut chicken
1 liter of cooking oil
1 tablespoon salt
4 cloves of garlic (finely grated) - best if you use 1 tablespoon of garlic powder
2 tablespoon chili powder (optional)
1/2 cup cornstarch
1 tablespoon black pepper
1 teaspoon salt
1. Pat dry the chicken meat.
2. Mix the marinate mixture (salt, garlic, chili powder), then marinate the chicken with the mixture for 20-30 minutes.
3. On a separate container, mix the cornstarch, flour, black pepper, and salt.
4. Whisk the egg in a bowl, then coat the marinated chicken meat to it.
5. Then transfer the egg coated chicken meat to the breading mixture. Make sure to thoroughly coat the chicken with the breading, and dust off any excess coating.
6. Over a medium high heat, cook the chicken for 5 minutes. Remove from the oil and set aside to aerate for 5 minutes.
7. Fry again for another 10 minutes or until the chicken turns golden brown.
8. Serve and enjoy!
Steamed Rice Cebu & Dimsum Break Version This steam rice recipe is a very popular fast food in Cebu. It’s a famous dish of Harbour City and Dimsum Break owned by the same corporation. This steam rice is not your typical boiled rice, in fact, […]
If you’re on the go and need to whip up something delicious without spending hours in the kitchen, a pasta dish is one of the easy meals that you can prepare. Another thing I like about pasta dishes is that you can literally add almost any ingredients to it. Throw in a few veggies and meat, and you set! Ahhh, ain’t life easy right?
This White-Sauce Chicken and Spinach Fettuccine is a hearty and quick-meal that you can prep for your family. It basically is a complete meal already with veggies, protein, and a creamy sauce that kids will surely love. I am not a big fan of thick white sauce pasta, so I made this light white sauce version instead that you can easily whip up in your kitchen. Hope you fellow foodies will like it.
½ cup of all-purpose cream
1 ½ tablespoon grounded black pepper
1 tablespoon Salt
¼ cup of butter
1 cup full cream milk
4 crushed garlic
½ bulb large size white onions
3 cloves of chopped garlic
450grams Fettucine pasta (you can also use spaghetti pasta)
Extra virgin olive oil
½ kilo of spinach
1 ½ liter of water for boiling
½ chicken bouillon cubes (chicken)
- Boil the water, then add a tablespoon of salt and 2 tablespoon of oil, then stir.
- Add the pasta make sure to mix it and let it boil for 5 to 7 minutes or until al-dente.
- Remove the pasta, and set aside the pasta water for later.
- Wipe the chicken meat ‘til dry. Then sprinkle with the pepper and salt. Be generous of the salt and pepper because that will just fall off anyway once we put it in the pan.
- Using searing hot skillet (or any pan will do), add the extra virgin olive oil and place the chicken meat with skin side down. Toss in our garlic. Let it sear for about 2 minutes or until the skin is brown.
- Add the butter, then flip the chicken, and baste it with the oil so it doesn’t dry up. Remove from the pan, set aside and let it rest.
- Remove the excess oil, and add onions and garlic. Add ½ cup of water, then half of a chicken bouillon cubes. Stir until that chicken cube is dissolved.
- Place the chicken back to the sauce, and add the milk and let it cook for about 5 to 7 minutes. Remove the chicken thighs again and set aside.
- Add about 1 cup of the pasta water from earlier. Followed by the all-purpose cream, and spinach. Mix everything until the spinach wilts. Then add the pasta, and mix everything together.
Slice the chicken to bite size pieces. Then top it to the pasta. (Optional: add the cooked crushed garlic from earlier)
- Serve with slices of French bread/baguettes and top each serving with Parmesan cheese. Enjoy!
½ kilo fish (I’m using a pre-sliced flying fish from my suking tindera at the local fish market, or use tuna or tangigue if you have that)
½ bulb of onions (chopped)
1 ½ thumb size Ginger (finely chopped)
3 green or red chili (chopped)
¼ cup Vinegar
1 tablespoon sugar
½ tablespoon salt
2 to 3 kalamansi
1. Mix the vinegar, salt and sugar. Mix until the sugar and salt are dissolved.
2. Followed by the ginger, onions, green chili. Now to make your Kinilaw taste better with all the spices infused in the vinegar, you need to mix the ingredients by batches, AND not just dump everything together with the meat. So by the time you add the meat that vinegar is already flavored with the ginger and chili.
3. Add the fish. And mix again for about 30 seconds.
4. Once the vinegar sauce has turned white, strain our ingredients to remove the excess sauce. Doing this avoids the meat from being overcooked with the vinegar.
5. Drizzle the kalamansi on the last part so I still get that lime flavor without diluting it in the vinegar sauce.
And we are done. Serve and enjoy!
Extra Tip: Do not use fresh water fish like Tilapia or Bangus for this dish. Since this is technically eating raw fish, you want to be safe since fresh water is prone to bacteria. So NEVER ever use fresh water fish for this.
As you all know my passion is with food and cooking. I love making recipes and sharing it to you for the simple reason that good food is meant to be shared. Well, in this case it starts with sharing my recipes to y’all. Anyway, […]