Chicken Teriyake

Isang panibagong chicken recipe na naman na kinagiliwan ng mga amo kong bagets.

Napapansin nyo bang panay chicken ang niluluto ko lately? Eh kasi naman, pag manok ang nakahain sa mesa namin…hindi nagrereklamo ang mga amo ko. Kahit siguro araw-arawin ko ang pagluluto ng manok, sila ay wa-pakels.

Pag fish kasi ang niluluto ko, kahit hindi ko sila nariringgan na nagrereklamo, pero napapansin kong hindi sila gaanong excited kumain.

Haysss…ang hirap mangamuhan talaga. Pero oks lang yun, labs ko naman mga amo ko.

chicken teriyake2

CHICKEN TERIYAKE

Ingredients:

1 pack Chicken Thigh Fillet
1 tbsp grated ginger
1/3 cup sugar
2 tbsp rice wine
¼ cup water
½ cup soy sauce
1 tbsp cornstarch, dissolved in
1 tbsp water

Topping:

1 tbsp sesame seeds, toasted
2 tbsp chopped spring onions

Procedure:

In a saucepan, combine ginger, sugar, rice wine, water and soy sauce. Cover and allow to boil. Add chicken pieces and cook covered for 10 minutes over moderate heat. In a small bowl, dissolve cornstarch in water. Mix well. Pour into chicken mixture and stir. Cook for another 2 minutes or until sauce lightly thickens. Remove from heat, transfer to a serving dish and top with toasted sesame seeds and chopped spring onions.

Makes 3 to 4 servings.

 chicken teriyake1

 

 

oOo

“Masarap na feeling? Simple lang, yung mahal mo, mahal ka rin.”

Chicken Adobo Aloha

Tonight’s ulam: Chicken Adobo Aloha.

.

.

BRB.

Our dinner is ready na. :D

chicken adobo aloha2

chicken adobo aloha1

Ingredients:
1/2 kg    chicken, cut into serving portions
1 can     Pineapple Tidbits, drained (reserve syrup)
6 cloves    Garlic,sliced and fried

MARINADE
3 cloves     Garlic, crushed
1/4 cup      Cane Vinegar
1 Tbsp     Soy sauce
1 tsp     Iodized fine salt
1/2 tsp     Peppercorns

Procedures
1. MARINATE chicken for 30 minutes. Drain and reserve marinade.
2. FRY chicken in oil until golden brown.
3. COMBINE chicken with marinade then simmer until chicken is tender.
4. ADD Pineapple Tidbits. Top with fried garlic.

oOo

“Minsan kahanga-hanga din yung mga taong alam nilang wala na pero kumakapit pa din sila kasi MAHAL talaga nila.”

 

Lechon Manok Leftover

Dami kong leftover na Chooks-To-Go lechon manok noong isang gabi. Kinaumagahan, imbes na initin lang sa microwave gaya ng nakasanayan namin,  naisip kong ibahin naman ang pagluto ng mga tira-tirang manok para saktong maiba naman ang almusal namin.

Ang naging solusyon ko para hindi mahalatang leftover lang sya? CHICKEN ADOBO FLAKES!

Pinatuyong luto nga lang ng pag a-adobo.

chicken adobo flakes

stir-fry lechon manok flakes

lechon manok leftover

Aminin ko, masarap ako. Pero MAS masarap talaga ‘tong Chicken Adobo Flakes na itey! Charot!

omelette and adobo flakes

Perpek ang fried rice at fried egg na i-partner dito.

corned tuna omelette 

Kaso imbes na fried egg, mas trip ng mga amo ko ang Corned Tuna Omelette.

Chicken Adobo Flakes

Next time magkaroon kayo ng tira-tirang lechon manok, try nyong i-flake at adobohin. As in LANGIT ang sarap! Chos! :P

CHICKEN ADOBO FLAKES

You will need:

  • 2 tbsp cooking oil
  • 3 gloves garlic, minced
  • 250 grams leftover chicken meat, shredded/flaked
  • 1/2 cup vinegar
  • 1 tbsp liquid seasoning
  • salt and pepper to taste

Instruction:

  1. Saute garlic in oil until light brown in a hot skillet.
  2. Add shredded meat and the rest of ingredients.
  3. Stir-fry the meat until golden brown.

 

oOo

“Ang pag-ibig, parang mahika. Hanggat hindi mo nahuhuli ang pandaraya, patuloy at patuloy ka pa rin maniniwala.”

Barbekyu

For lunch, gusto ko sana i-fry lang kanina ang inilabas kong chicken thighs galing sa ref. Huli na ang lahat nang mapansin kong waley na pala kaming cooking oil. :(

Dahil hindi naman kami pwede mag-fasting ng wala sa plano, eh eto ang kinahinatnan ng chicken ko —-> binarbekyu ko!

chicken marinade

Sa loob ng 30 minutes, nilublob ko ang mga chicken (na pinaghihiwa ko ng malapad) sa marinade ng soy sauce, honey, brown sugar, crushed garlic, crushed ginger, pepper, at hot sauce.

smokeless grill pan

Inilabas ang smokeless indoor barbecue grill pan ko. Ipinatong sa kalan, pinainit.

chicken barbecue 

At sinimulang binarbekyu ang manok!

chicken barbecue

Yum! Yum! Tsalap!

Kayo? Ano ulam nyo kanina? :D

 

oOo

“Kaya kong mag move-on, pero wag muna ngayon.”

 

Today’s Lunch: Grilled Sesame Chicken Mid-Joints

Pag gumagawa ako ng Chicken Lollipop (http://www.maruism.com/2011/09/08/chicken-lollipop/) mula sa pakpak na parte ng manok, yung mid-joints nya ay kadalasan ganito ang ginagawa ko. Kung manginginom ako, parang gusto ko ang ganitong pulutan kasi mahilig ako pumapak ng mid-joints ng chicken wings dahil sa buto-buto nya.

Grilled Sesame Chicken Mid-Joints

Grilled Sesame Chicken Mid-Joints

Ingredients: (makes 8 Mid-joints)

  • 8 Chicken Mid-Joints
  • 4 Teaspoon of Light Soy Sauce
  • 1 Teaspoon of Dark Soy Sauce
  • 1 Teaspoon of Cooking Wine
  • 4 – 5 cloves of Garlic, lightly smashed
  • 1.5 Teaspoon of Sesame Oil
  • 1 Teaspoon of Sesame Seeds, optional

Method:-

1. Rinse and pat dry the mid-joint, make a small slit at both side of the joint so that the marinade will get into the flesh.
2. Marinate the mid-joint with light and dark soy sauce, cooking wine and garlic cloves for at least 20 minutes or more in the fridge.
3. Before baking, drizzling 1.5 teaspoons of sesame oil on the marinated mid-joints, toss well and arrange them on baking tray.
4. Bake in pre-heated 180 degree oven, on grilled function for about 20 – 30 minutes or till golden brown and cooked through.
5. You can bake the prepared mid-joints in oven toaster for about 30 minutes, turning occasionally between each 10 minutes to get that evenly brown colour.
6. Drizzle sesame seeds on the mid-joints at the last 2 minutes of baking time.

Source: http://ellenaguan.blogspot.com/

 

 

oOo

“Sa HEAVEN daw naka-display ang mga picture ng magaganda at gwapo. I’m sure nandun ang 1×1 picture mo. Katabi ng BILLBOARD ko.”

 

Tonight’s Dinner

Napansin kong halos 48 years na yata ‘tong isang jar ng Apricot Preserves sa ref namin na binigay lang sa akin noon. Hindi kami mahilig na mag-ina sa mga jams and preserves kaya hindi namin ‘to nagagalaw. Nanghinayang naman ako na baka abutan lang ng expiry date kaya naghanap ako ng recipe na pwedeng paggamitan ng Apricot Preserves.

Apricot Preserves

At eto nga may nakita ako from tastykitchen.com.

Hot and Sweet Chicken Drumsticks

  • 1 cup Apricot Preserves
  • ½ cups Ketchup
  • ¼ cups Soy Sauce
  • 2 teaspoons Minced Garlic
  • 2 teaspoons Hot Pepper Sauce
  • 3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9? baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Since tatlo lang naman kami dito sa bahay, tig kalahati lang sa nasabing mga ingredients ang ginamit ko.

marinated chicken

Two days ago ko pa ‘to hinanda at inilagay lang sa ref. Kaya 2 days ng naka-marinade ang chicken na ‘to bago ko bineyk kanina. Kaya naman nanuot talaga sa karne ang lasa.

baked hot and sweet chicken  

Winnur ‘to sa mga bagets ko kaya sure akong magugustuhan din ‘to ng mga anak nyo kasi manamis-namis.

 

Recipe source: tastykitchen.com

 

oOo

“Pag mahal mo ang isang tao, ipaglaban mo siya habang maaga pa. Kasi pag gabi na, baka tulog na siya.”

 

Chicken Lollipop

Medyo mabusisi na yung pagpo-porma ng chicken wings as lollipop kaya sinimplihan ko na ang pagtitimpla – para balanse. :D As in, asin paminta at breading mix lang – prito na agad.

You can use any kind of breading mix or coating depende sa trip mo. Ako kasi, yung breading mix sa previous post ko ang ginamit ko kasi napa-crunchy ng coating ng chicken pag yun ang gamit ko.

 Chicken Lollipop  

INGREDIENTS:

  • 6 pieces chicken wings
  • 1/2 cup breading mix
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

chicken wingsDSC03817_2

PROCEDURE:

  1. Shape the wing to look like a lollipop.
  2. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
  3. Dip the chicken lollipop to the breading mix.
  4. Deep-fry the chicken lollipop

DSC04399_2DSC04396_2

 

 

oOo

"Para kang anghel na nahulog sa lupa. Pero nung bumagsak ka, nauna ang mukha"100 Days To Heaven (2011)

Chinese Honey Chicken

Nami-miss ko kumain ng Orange Chicken ng Chowking. . . lalo na pag may nanglilibre. :D

Gusto ko nga sana magluto na lang kagabi para maibsan ang cravings ko, kaso waley at hindi naman pala ako nakabili ng oranges. Tuloy ‘tong Honey Chicken ang napagdiskitahan kong iluto para pang-dinner na rin namin dahil nagkataon na abelabol naman sa kusina ko ang lahat na kelangan na sangkap. Howel, impernes, di rin naman matatawaran ang sarap ng putahe na ‘to. Tama lang yung sweetness nya.

Chinese recipe ‘to kaya wag magtaka kung maging singkit ang mata mo pagkatapos mong matikman ‘to. Weee! Corny! Hmp!

Chinese Honey Chicken

Ingredients:
½ kilo boneless skinless chicken breasts (cut into chunks)
Oil (for frying)
Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
Sauce-
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

Chinese Honey Chicken 

1. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

batter and chicken cuts chicken tossed to the batter

2. Fry chicken bits in batches for 2 minutes or until batter becomes firm. Drain on paper towel.

fry chicken bits drain on paper towel 

3. Make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
4. Coat chicken with the sauce and garnish with sesame seeds. (Makes 4 servings)

honey coated chicken

 

oOo

 

Spicy Coco Pollo

Since inspired ako ngayon, tamang-tama ‘tong sinubukan kong recipe galing sa YUMMY Magazine. Isang Bicol Express-inspired dish ang niluto ko sa dinner namin kahapon pero imbes na red meat ang sangkap, eh chicken sya.

Piniktyuran ko ang pinagmulan na magazine at eto ang tsura nya dun.

Yummy magazine

At eto naman ang luto ni Mamaru.

Spicy Coco Pollo

Mukhang hindi naman sila nagkakalayo ng itsura dun sa magazine, di ba? Photogenic, ateng! Hehe!

Kaibahan lang nya eh medyo hinog yung chili finger sa mags, yung sa akin…berdeng berde.

Sa dinner namin ng mga amo ko last night, may leftover na konti dito sa ulam namin. Hindi dahil sa hindi bumenta ang luto ko kundi…nakulangan kasi kami sa kanin kaya may natira.

Mapapadami ang kain mo ng rice sa dish na ‘to dahil sa bagoong, gata at sa mild na anghang ng sili. Walang istir, masarap sya! Makarma na ang sinungaling. Napakadali pang lutuin.

Spicy Coco Pollo

‘Nga pala, powdered coconut ang gamit ko dito. At paalala, bago nyo igisa ang tseken sa garlic and onion, wag kalimutan na gumawa muna ng toasted garlic…para pang-toppings.

SPICY COCO POLLO

  • 2 tablespoons vegetable oil
  • 100 grams chicken breast fillet, sliced into strips
  • 3 tablespoons garlic, chopped
  • 3 tablespoons onions, chopped
  • 1/4 cup chicken stock
  • 1 cup coconut milk
  • 1 tablespoon bagoong alamang
  • 1 tablespoon chili finger, julienned
  • 1/4 cup (20 grams) kangkong leaves
  • 1 tablespoon toasted chopped garlic
  1. In a pan, saute the chicken strips in oil with garlic and onion.
  2. Add the chicken stock, coconut milk, bagoong, chili finger, and kangkong leaves.
  3. Simmer until all the ingredients are cooked and the sauce is reduced to a thick consistency.
  4. Top with toasted garlic.

Adapted from: Yummy Magazine (September 2007)

oOo

"Ang pag-ibig, may sariling time frame, may sariling panahon. Hindi ‘yan pinipilit" – Jun Urbano, Miss You Like Crazy (2010)

Tinolang Manok Na May Mais

Hindi man kami abot dito sa pinagkukutaan ko ng kasalukuyang “luxury” typhoon na si Chedeng, pero makulimlim at may manaka-nakang pagbuhos ng ulan naman dito sa amin sa Iligan lalo na pag bandang hapon na.

Uy, ingat-ingat lang po tayo. Sabi nga ni Kuya Kim Atienza sa Twitter nya:

kuyakim_atienza 

tweeps, lumalapit si chedeng. huwag maliitin ang bagyong ito. seryoso. sa mga taga samar, bicol, aurora at cagayan, maghanda po tayo.

Wag naman sana maging mala-Ondoy ang bagyo na ‘to. :(

Habang patuloy na nagbabasa ng timeline ko sa Twitter, natawa ako dito sa isang Twitter follower ni Kuya Kim. Nabara lang naman.

kuyakim_atienza 

weather: typhoon chedeng mas lumakas sa max winds na 160 kilometers per hour at gustiness na 195 nasa 200+ kilometers east of catanduanes.

welverder 

E bakit ang araw?!

kuyakim_atienza 

susme, malaki ang pilipinas, the philipines is not your barangay. RT @welverder E bakit ang araw?!!!! RT chedeng mas lumakas sa max 160 km…

Hehehe!

Heniweys, kagabi nga eh maulan din dito sa amin, masarap humigop ng sabaw, kaya tiempo ‘tong nadikwat kong recipe mula sa Yummy food magazine (August 2008). Tinolang may twist of flaked chicken at corn kernels.

Try nyo ‘to…medyo kid-friendly ang lasa ng lutuin na‘to kaya sigurado magugustuhan ng mga bulilit ninyo.

Tinolang Manok na may Mais

Ingredients:

  • 2 tbsp cooking oil
  • 1 tbsp crushed garlic
  • 1 thumb-size ginger, crushed
  • 1/4 cup sliced onion
  • 500g chicken breasts boiled and flaked
  • 1 can corn kernels, drained liquid reserved
  • 1 piece sayote, cubed
  • 2 pcs broth cubes
  • 1 liter water
  • Salt and pepper to taste
  • 1 cup sili leaves

Sayote, flaked chicken, corn kernel, sili leaves

Procedure: Heat cooking oil. Saute garlic, onion and ginger until limp. (Eto ang peborit kong kombinasyon pag nag-gigisa… bawang, sibuyas at luya. Kasi ang bangooooo!)

garlic,onion,ginger

Stir in chicken and corn kernels.

chicken and corn kernels

Add sayote and cook for another 3 minutes.

cubed sayote

 Pour in reserved corn kernel liquid. Stir in broth cubes. Add in water and bring to a boil.

 DSC03343_2 

Season with salt and pepper. Add sili leaves and remove from heat. Serve hot.

oOo

"Mas mabuti na yung ma-miss kita, kesa naman umabot pa sa hindi na kita gustong makita"Judy Ann Santos, KayTagal Kang Hinintay (1998)