Chicken Curry

INGREDIENTS:

    1 whole chicken cut into equal sizes

    2 large carrots cut into 1 inch sizes

    2 large potatoes cut into 1 inch sizes

    1 large green bell pepper cut into 1 inch sizes

    3 green chilies (siling haba)

    1 cup coconut milk

    1 tablespoon turmeric

    1 tablesppon curry powder

    2 tablespoons vegetable oil

    5 cloves garlic, diced

    1 medium sized onion, chopped

    salt & pepper to taste

In a deep pan brown the chicken with the cooking oil. Set aside the chicken, set the heat to medium heat and saute the garlic and onion. After about 2 minutes, add 2 cups of water and add potatoes and carrots and the half cooked chicken. Add the green chilies and coconut milk. Set the heat on simmer and add the turmeric and curry powder, and cover the pan. Stir every 15 minutes to check if nothing sticks at the bottom. After 30 minutes, add the bell peppers and check if the potatoes are done and sauce becomes thick. Serve while hot!
 

Pandan Chicken

 INGREDIENTS:

• 350 g skinless chicken thigh (cut to bitesize pieces)

   

  16 pandan leaves

• 4 pcs coriander root

• 2 cloves garlic

• 1½ tbsp coconut milk 

   

• With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, 1 teaspoon of light soy sauce, 2 tablespoons of oyster sauce and 1½ tablespoon of coconut cream until well combined. 

• In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 min.

• Twist the middle part of the pandan leaf (with both ends sticking outwards) to prepare a pocket where you can put a piece of marinated chicken. 

• Wrap the pandan leaf around the chicken by looping the ends of the leaves into the pocket. Cut off any excess leaf. Repeat for all.
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• In a pan or pot on medium-high heat, heat up enough oil for deep frying. When the oil is hot enough, about 180 degrees Celsius, deep-fry wrapped chicken for 3 to 4 minutes until the chicken is golden brown. 
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• In a small pot on high heat, mix palm sugar, 1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sriracha hot sauce and 1 tablespoon of tamarind juice until sugar dissolves and sauce thickens. 

• Set aside to cool and transfer to the sauce dish.

Heart of Palm & Papaya Eggroll with Tamarind-Peanut sauce

 

INGREDIENTS:

    Papaya

    Carrots

    Heart of Palm

    Cilantro

    Eggroll wrapper

    Shrimp

    Onion

    Garlic

    Salt & Pepper

    2 cups peanut oil

SAUCE INGREDIENTS:

    1/2 cup Water

    2 Tblspns Soy sauce

    2 Tblspns Tamarind sauce

    3 Tblspns Sugar

    2 Tblspns Molasses

Cut the vegetables julienne style and chop the shrimp. Saute the vegetables and shrimp in a pan with 2 tablespoons of cooking oil and add salt & pepper to taste. Set aside to cool for 30 minutes then wrap the vegetables burrito style.

In a deep pan, pour 2 cups of peanut oil and fry the eggrolls in medium-high heat and arrange in a strainer to let the excess oil drip.

In a sauce pan, add water and bring to a boil. Using a wooden spoon, stir the pan while adding the peanut butter until it dissolves in the water. Keep stirring while adding the molasses, sugar and tamarind sauce. Set aside to cool.

    

Tuna Mackerel Wrapped in Banana Leaves

 

 

 

Sinaing na Tulingan, is what people from the province of Batangas call this dish and is usually steamed in a clay pot. The ingredients are simple yet it should take proper cleaning as it can cause an allergic reaction. It is best to let your fish monger clean them before cooking.

Ingredients:

    1 kilo of Tuna Mackerel

    1 whole banana leaf

    5-6 pcs dried Bilimbi (Kamias)

    2 slices of Ginger

    1 tspn. black peppercorns

    1/2 cup vinegar

    2 tblspns course salt

    1 cup of water

Massage the mackerels with salt to loosen the bones. Wrap the fish with a strip of banana leaf covering the head so it won't fall off when cooking. Place the rest of the ingredients at the bottom of a crockpot and fill with water covering the fish. Set the crockpot on high heat until boiling point, then set it to low. Cook for 4 hours, then serve.