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Garlic-Butter Chicken Nuggets

By PutoPinoy on Wednesday, August 06, 2008
Ingredients:
  • 1/2 kilo of chicken breasts or thighs, cut into large chunks or nuggets
  • 3/4 tsp iodized coarse salt
  • 1 tsp finely ground black pepper
  • flour for dusting
  • cooking oil for deep-frying
  • 1/2 cup butter, room temperature
  • 1 whole head finely crushed & minced garlic

Procedure:
  1. Marinate chicken in salt & pepper for at least 30 minutes. Lightly dust with flour. Deep-fry until golden brown. Drain in lots of paper towels.
  2. In a separate pan, put butter and garlic. Cook in low fire until golden and aromatic. Add the chicken. Mix until chicken is well-coated. Remove from fire. Transfer n a platter.
  3. Serve hot.

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Chicken & Grapefruit Salad

By PutoPinoy on
Ingredients:
  • 1 green onion, finely sliced
  • 2 tbsps white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sour cream
  • a cup of roasted or boiled chicken meat, shredded
  • salt & pepper, to taste
  • 2 pcs grapefruits, peel & remove segments by slicing in between membranes
  • 1/4 kilo baby mixed greens
  • 2 tbsps sweetened pili nuts, chopped

Procedure:
  1. In a bowl, stir to combine green onion, vinegar, olive oil & sour cream. Coat the chicken with this dressing. Season with salt and pepper.
  2. Arrange the mixed greens in a platter. Scatter the chicken on top. Garnish segments of grapefruits and pili nuts on top.
  3. Serve immediately.

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Chicken & Shrimp Crispy Noodle Soup

By PutoPinoy on Tuesday, August 05, 2008
Ingredients:
  • 120 grams rice noodles (bihon)
  • 5 cloves of minced garlic
  • 1/4 cup olive oil
  • 250 grams chicken breast fillet, cubed
  • 250 grams medium shrimps, beheaded, peeled & cut into two lengthwise
  • 1/2 tbsp fish sauce
  • 1/4 tsp cracked peppercorns
  • 1-1/2 tbsp cane vinegar
  • 5 stalks coriander, chopped
  • 4 pcs medium tomatoes, seeded & cubed
  • a small can (234 grams) pineapple tidbits, drained (reserve syrup)
Sauce:
  • 2 tbsps fish sauce (patis)
  • 2 tbsps kalamansi or dayap juice (Philippine lemon or lime)
  • 1/4 cup pineapple syrup
  • 1/4 tsp hot sauce


Procedure:
  1. Combine in a bowl all the ingredients for the sauce. Set aside.
  2. Deep-fry bihon until puffed. Drain in paper towels. Set aside.
  3. Saute garlic in olive oil until light brown. Add chicken, shrimps, fish sauce & cracked peppercorns. Stir-fry until aromatic, that's about 2 minutes. Put vinegar & tomatoes. Do not mix. Bring to boil. Remove immediately from heat. Sprinkle coriander on top.
  4. Top fried rice noodles with pineapple tidbits, cooked mixture and sauce.
  5. Serve immediately.

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Fruited Angel Cake

By PutoPinoy on
Ingredients:
  • a cup of fruit cocktail drained well
  • a cup of cake flour
  • 1-1/2 cup + 2 tbsps sugar
  • 12 pcs (1-1/2 cup) egg whites
  • 1/2 tbsp cream of tartar
  • 1/4 tsp fine iodized salt
  • 1/2 tbsp vanilla extract
  • 1/2 tsp almond extract
frosting:
  • a cup of chilled all-purpose cream
  • 2 tbsps confectioners' sugar

Procedure:

  1. Pre-heat oven to 375 fahrenheit. Sift together flour and half of sugar. Set aside.
  2. Beat egg whites, cream of tartar & salt until foamy. Gradually add remaining sugar, 2 tablespoons at a time, beating on high speed until glossy & stiff peaks form. Fold in vanilla & almond extracts.
  3. Sprinkle & fold in flour mixture, 1/4 cup at a time over egg white mixture. Fold in fruit cocktail. Spoon into an ungreased 10" x 4" tube pan.
  4. Bake for 30-35 minutes. Meanwhile, for the frosting, beat cream until double in volume. Fold in confectioners' sugar.
  5. Invert tube pan on cake rack to cool. If desired, frost sides and top of cake.

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