By PutoPinoy on Saturday, October 26, 2013
Ingredients:
- 2 tbsps oil
- 1tbsp garllic, minced
- 1/4 cup minced onion
- 650g chicken, cut-up
- 1-1/4 cups rice wash
- 1pc dried laurel
- 1/2 cup tomato sauce
- 1/3 cup potato, chunks
- 1/3 cup carrots, chunks
- 1/3 cup hotdogs, sliced
- 1/4 cup bell pepper, sliced
- 1 tbsps all-seasoning powder
- black pepper, to taste
Procedure:
- Heat oil in a casserole. Saute garlic & onion until limp.
- Add chicken & saute until slightly browned
- Add rice wash & dried laurel. Simmer until chicken is tender, about 8-10mins
- Add tomato sauce, potato, carrots & bell pepper. Simmer until vegetables are cooked. Put hotdog and mix well.
- Sprinkle all seasoning powder and black pepper to taste.
- Serve with steamed rice or crusty bread
Labels: main dish, Meat Recipes, Poultry
By PutoPinoy on Friday, December 21, 2012
Ingredients:
- 4 pcs Chinese chorizo, chopped
- 1/4 cup Chopped garlic
- 1 pack Cream 250ml
- 1 sachet Maggi Magic Sarap 8g
- 300g Spaghetti, cooked al dente
- Chopped flat-lef parsely
Procedure
- In a pan, cook chorizo until oil is extracted. Set aside fried chorizo.
- Toas garlic in the chorizo oil until fragrant and golden brown. Set aside about 2 tbsp for chopping.
- Pour cream. Season with Magic Sarap and simmer for 2 minutes. Stir in cooked spaghetti until noodles are fully coated.
- Top with chopped parsley and toasted garlic if desired.
By PutoPinoy on Tuesday, October 16, 2012
Ingredients:
- 1 whole Free-range chicken
- 1 cup Star Margarine
- 1 cup diced celery
- 1 cup chopped onions
- 1 cup diced carrots
- 1/2 cup Button Mushrooms, quartered
- 2 cups Day old bread {packed, cubed and crusts removed
- 1/2 tsp Sage, dried
- 1/2 dried marjoram
- 1/2 tsp Thyme,dried
- 1/4 tsp Salt
- 1/8 tsp pepper
- 1 tbsp Cornstarch
- 1/3 cup Chicken stock
Procedure:
- Preheat oven to 350 F Reserve liver and giblet package tor gravy. Wash chicken with water and pat dry with paper towel
- Rub chicken with 1/2 cup Star Margarine on the skin and underneath the skin. Set aside.
- Saute celery, onions, carrots, and button mushrooms in the remaining 1/2 cup Star margarine.
- Add cubed bread and season with sage, thyme, marjoram, salt and pepper. Toss until mixture is heated through.
Stuff bread mixture into the cavity of the chicken, then roast the chicken for 1 & 1/2 hours or until done.
- After the chicken has cooked thoroughly, collect the panjuices, skimming off the fat on top
- Saute giblet and liver then add the panjuices; Let it boil for about 5 minutes then add the chicken stock. Season with salt & pepper.
- Make slurry by adding l tbsp, of cornstarch and another tablespoon of cold water. Carefully pour in the slurry into the sauce a little at a time: making sure it does not thicken too much. Let the sauce boil then simmer until the desired consistency is reached;
Before roasting the chicken, you may tie the legs and wings to its body for a more even cooking preventing the legs and wings from burning and to keep most of its juice from dripping out.
By PutoPinoy on Monday, October 15, 2012
Ingredients:
- 1 tsp Ginger thinly sliced
- 2 tsp Crushed onions
- 500g Free range chicken (12 pc cut)
- 1/4 tsp Fish sauce
- 1 Chayote or green papaya sliced into chunks
- 1 & 1/2 cup Water
- Salt
- Fresh ground pepper
Procedure:
- Heat olive oil in pan in medium heat. Saute ginger and garlic for 30 seconds, or until the garlic corners turn golden brown.
- Lay chicken in the pan. Cook for 3-5 minutes each side, depending on the thickness of the meat. Sprinkle some salt and ground pepper.
- Add fish sauce and water. Allow to boil. Then add chayote. Cover for 7-10 minutes, or until chayote is cooked and tender. Use a fork to test for chayote doneness. It will feel like your sticking the fork into a sliced of ripe canteloupe. Turn off the heat
- Add sail.:soy sauce or fish sauce to taste.
- Serve with rice.
