Chicken Feed! The air in Manila changes as September arrives. For many office workers in Makati, if one is lucky enough to land a stable job, mean the arrival of 13th and 14th month paychecks, providing a major sigh of … Continue reading LP16-1: A Fil-Canadian Lechon Manok
I find the local northern Chinese curry similar to ours though I don’t think they add coconut milk. Nevertheless, I enjoy their version. Coconuts must be shipped in from the tropical southern part and they’re being sold for about 5-10RMB. That is pretty expensive by Beijing standards!
So here is my chicken curry cooked in a seductive blend of coconut milk (Thai and canned), yellow curry, spicy red bell peppers, potatoes, carrots, onions, tomatoes and Chinese wine. Chi fan!
Yeah it’s been a while I know. I’ve been really busy meeting submission deadlines, a larger than usual pile on my table that I only had time to write about Lasang Pinoy. And of course a lot of extracurricular activities not to mention the amount of time I spent updating the links in this blog.
So let’s get back to what I think I do best… whipping up some quick recipes with my limited time and whatever I find inside the pantry. Ahh I found this bottle of Chinese marinade. What’s in it? Only the Chinese knows but I spent few renminbi for it. Here’s what I did with it on chicken wings and few spices.
I remember mom’s adobo is devoid of vegetables and always dry and dark with soy sauce. Yet last December, she surprised me with her new version – really soupy and with potatoes. Our family loves soup in meals so a soup dish like nilaga, tinola or sinigang is always a hit. This soupy version of adobo didn’t fail. After all, pouring soup over rice is in fact a Pinoy custom. Ingredients: 1/2 kilo pork (w/ fat), cut into chunks 2 tbsp crushed garlic 2 medium-sized potatoes, cut into chunks 1/2 cup vinegar 1/2 cup soy sauce salt and peppercorns 2 … Continue reading Mom’s Soupy Adobong Baboy
Quite busy for weeks I didn’t have time to blog so here’s another easy recipe. It’s basically the same as my 1st chicken hamonado post but instead of fruit juice, I used what was left of our raisin snack. Ingredients: 2 large chicken thigh/leg 1 tbsp. of crushed garlic 1 onion, chopped 1/2 cup soy sauce 1/2 cup Chinese green raisins 2 tbsp. of sugar salt & crushed peppercorns leak, julienned Mix the above ingredients in a pot. Pour enough water to cover the chicken and simmer until the chicken is cooked and the sauce is thick. Continue reading Chicken Hamonado with Green Raisins
I came upon an article by the pilgrim on tinolang manok where she mentioned substitute ingredients especially for green papayas. Here is my version. Got it from a colleague of mine about a couple of years ago who cooked it with potatoes as there are neither green papayas nor chayote here in Beijing. (Hmmm, I remember buying chayote once…) The taste is definitely unlike nilaga but the yummy taste and texture of potatoes give it a distinct flavor. Also, like most tinola recipes I found online, he also saute the chicken instead of boiling it the way my mom does … Continue reading My Version of Tinolang Manok
Been really busy these past few days (or weeks?)Â so here’s a quick one. My mom’s tinola (chicken ginger stew) – photo taken during our vacation last xmas. I will post my version later on, as unripe papayas and chili … Continue reading Mom’s Tinolang Manok
If I didn’t check it out and research a bit on the country’s national dish (which is lechon), I would certainly say that it’s adobo right away. So let’s just say it is the best-known Filipino dish. What more is there to say about it? Well, I just wanna add that it was something I envy every time I had fried galunggong (or mackerel scad) for binalot and my classmate seating beside me had adobo. For a 6-7 year old kid, galunggong wasn’t something I really liked back then.
Mom’s chicken adobo is dry. She lets the sauce dries up and fries the chicken w/ more soy sauce. I love it. It’s really good paired with plain rice. But what I usually prepare now is something different. It’s a combination of mom’s adobo ala-eh style and what I encountered during my overnight stays on friends’ homes during my college days. Oh my near-bohemian archi student days. Some of my friends’ moms cook it with thick sauce and potatoes. And oh by the way, 2 non-Pinoy friends of ours – a local Chinese MA student and a Singaporean Spa Owner/Consultant, love our Philippine adobo.
I have loads of food pictures in my files but I chose this chicken recipe as I happen to run through an article about bird flu. Apparently, China closes all Beijing poultry markets.
Tsk tsk. What’s gonna happen w/ all the KFCs around when there are more than a hundred outlets in Beijing alone? There was also another article that says they open over 250 restaurants a year in China and operates in every Chinese province and region except Tibet. Hmmmm… but then, they were asked to stay out of Tibet.
Just when I am having some serious craving for chicken curry. Anyways, here’s my chicken hamonado recipe similar to my pork hamonado.
By this time, I’ve already moved 3x! Anyways, just scroll down to read more about the recipe!
Welcome to my new site! I got the idea from Mike (thanks to u) who few days ago moved his blog. Just bear w/ me ’cause I’m not yet done w/ customization & everything. Right now you may find links to the Lasang Pinoy Food Events, a page dedicated to pinoy food bloggers and another one that shows random feeds from their RSS/Atom enabled sites. i know that my list isn’t complete, I am still new in this blog world, so anybody out there I missed out pls let me know, email me. I would also like to invite you pinoy bloggers out there to join the 3rd Lasang Pinoy event about pinoy street food. You may also find in the sidebar a poll related to it. Everybody is welcome to participate!
Back to my food blogging…
I guess the way to start this site is to blog about the Filipino curry that I’ve always loved. I never liked the Indian curry in some southeast asian countries but I’ve learned to love the nyonya version. I even like it spicy. Moreover, the Beijing counterpart is very much similar to ours. But what’s embarrassing for me is that I’ve experimented on this recipe only recently. This isn’t a dish common in our dining table and recipes online vary so I just decide which ingredient to add or omit and my version ended up w/ tomatoes & ginger & green bell pepper. Anyways, it turned out quite good that my sister, who just visited me here in Beijing for 3 weeks, said she’s gonna tell mom & dad how good my cooking is nowadays.
This is a dish normally included in any restaurant menu w/ southeast asian cuisine, very popular to Singaporeans that it is also known as singa rice. I’ve been very much interested in the recipe for quite sometime & this is the 1st time I tried it successfully. I did tried once following the tips given by a bruneian-chinese friend. It was edible yes but not how it’s supposed to taste. Lately I found the time to check out the net so my chicken rice now tastes as it should be… or maybe even better!
There are other ways to fry or marinate chicken but this is how I normally want it to make it crispy & quite easy to prepare as well. Cean loves the combination of chicken & vegetable soup. The soup here is similar to nilagang baboy, a native dish of broiled pork w/ vegetables, but w/o the pork. Ofcourse, my secret ingredient (not secret anymore) is the fried garlic to add a certain aroma to the soup, be it nilaga or a pasta soup.
This was our lunch weeks ago I forgot when. Anyway, the recipe is exactly like my menudo but instead of using pork, I used chicken. in my case I used chicken thighs. It’s not a recipe I know by heart but one that I got from a favorite recipe site. Ingredients plus the complete ‘how to do’ stuff are exactly like what I wrote in my previous menudo entry . With regards on the preparation of the chicken, it’s just a little different. Boil the chicken separately w/ salt, pepper, garlic & onion until tender. Cut the meat into pieces … Continue reading Chicken Menudo