Anyway, through the years, I’ve been making this Hainanese Chicken Rice dish at home. I made some adjustments to the recipes that I would find online and adding more flavor by doubling-down on spices. Twice the flavorful spices and umami taste without the MSG.
Some would say eeeewww, while others will say YUM! This recipe isn’t for everybody, but if you are like me who likes chicken feet. Then watch this video. Because I will show you how you can make the classic dimsum chicken feet! This is …
With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you can easily find it in your suking palengke.
You might be wondering if the combo of coconut milk (gata) can work with pasta, what more if you add chicken gizzard. But let me assure you that it works! So before you do your typical tomato-based pasta dish, give this a try and enjoy a different take on a new “Filipino” pasta.
String beans/batong (cut into 2 inches in length) – ¼ kilo
Salt to taste
In a large pot, fill it with ¾ water and boil. Then add 3 tablespoons of vegetable oil and 1 tablespoon of salt. Stir for a few seconds.
Add the pasta and let it cook for 10-15 minutes or depending on the package instructions. Make sure to check on the pasta and stir it from time to time to avoid the pasta from sticking together.
Once the pasta is cooked, drain and drizzle your choice of cooking oil (vegetable oil or olive oil) into the pasta. Set aside.
Using a large pan over low medium heat, drizzle 2 tablespoons of oil. Add the onions and saute it for about a minute or until the onions turn translucent in color. Then add the garlic, continue to saute for 30 seconds.
Add the gizzard and stir until the meat turns white, then add the water. Stir for a few seconds and allow the water to reduce.
Once the water has reduced, add the ground beef and stir until the ground beef turns white. Add salt to taste.
Add the beans, and sautee for another minute.
Then add the coconut milk and let it boil for a maximum of 3 minutes. Since we are using coconut milk, it’s crucial to not let the gata cook for too long so the oil from the milk will not be released with the heat. It will also keep the gata milky. Add more salt if need be.
Toss in the pasta with your sauce mixture and mix for another minute.
It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken. There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another tasteless grilled chicken. Not …
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 …
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!