Chicken Sisig

Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate

Ingredients:

10 pcs of whole Thighs and Legs

3 big onions

5 pcs of green chilis (mild)

100 grams of butter

Salt and pepper

Soy sauce

Lemon juice

Vinegar



Cooking Procedure:

- Debone the chicken and chop into small pieces

- Chop the onions and green chilis

- Heat up the pan and sauté the onion until it's half cooked then set aside

- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.

- When the chicken is cooked, pour the cooked onions.

- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.

- Lastly pour the chopped chilis.



Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.

Like what I said, this is served better if you have sizzling plate.



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How to Make Chicken, Red Wine & Bacon Casserole

this recipe...

Break with tradition with this casserole; by adding red wine to your chicken, you will love the delicious rustic results.

ingredients

4 British chicken drumsticks
4 British chicken wings
4 tbsp olive oil
150g smoked back bacon, diced
2 level tbsp flour
2 cloves garlic, finely diced
½ bottle full bodied red wine
350ml chicken stock
150g button mushrooms
12 small shallots, peeled, or 1 large onion, sliced 
3 sprigs parsley 
Salt and freshly ground black pepper

method

rating

• Preheat the oven to 140°C / 275°F / gas mark 1.


• Heat 2 tbsp of oil in a heavy-bottomed ovenproof casserole dish, over a medium heat on the hob.  Once hot, add the chicken a few pieces at a time, and fry on all sides until golden brown.  Remove the chicken and set aside in a large dish.


• Add the shallots and bacon to the casserole dish, and cook for 10 minutes.  Once golden and beginning to soften, remove and place in the side dish with the chicken.


• Reduce the temperature to low, add another 1 – 2 tbsp of oil and the flour into the casserole dish, and mix with the juices already in the bottom.  Heat for another couple of minutes, or until it is lightly coloured, then stir in the garlic and the wine, followed by the stock.  Return to the boil and cook briskly until it has thickened slightly.


• Add the mushrooms, chicken, shallots and bacon into the casserole dish.  Bring to a gentle simmer, add the herbs, and season to taste. 


• Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through.


• Serve with mashed potatoes and green vegetables.

TOP TIP: If you do not have an ovenproof casserole that is suitable for use on the hob, you can use a large frying pan for steps 1 – 5.  The ingredients can then be transferred into an ovenproof casserole dish to finish cooking.

Chicken Binagoongan (Chicken Cooked in Shrimp Paste)





I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.

Here’s the recipe and how to cook this Chicken Binagoongan.

Ingredients:



1 whole chicken (cut in single portion)



1 cup of bagoong alamang (Shrimp Paste)



1 head of garlic (minced)



2 big onions (sliced)



4 tomatoes (diced)



Fish Sauce



Cooking oil



4 chili peppers (minced) or according to taste



¼ cup vinegar

4 tablespoons brown sugar

Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.



2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.



3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.



Any comments and suggestions are welcome.



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Igado

Another authentic Filipino dish that beer drinkers would surely love to eat while drinking. :)



Here's how to cook it.





Ingredients:

1 cup of pig intestines, washed, boiled and finely chopped.

1 cup sliced tomatoes

2 cups finely chopped chicken meat

1/2 cup sliced onions

1/2 cup vinegar

1 head garlic, finely chopped

1 cup green peas

1 red bell pepper, sliced

1 green bell pepper, sliced

salt & pepper to taste 



Cooking Instructions:

1. Saute' the garlic, onion and tomatoes.

2. Add the chicken meat and intestines and mix.

3. Cover and allow to cook for a few minutes.

4. Add the vinegar, salt and pepper. Allow to simmer until the meats are tender.

5. Add the green peas and bell peppers. Continue to simmer for a few more minutes.

Chicken Binakol

Chicken Binakol is a recipe that is very simple to prepare.

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Fresh Chicken

* 1/2 Kilo of quartered potaoes

* 1/2 Kilo of sliced tomatoes

* 1/2 cup of sliced onions

* 3/4 cup of slicked Kamias

* 5 pieces of peppercorns

* 2 pieces of buko (juice and scooped meat)

* Salt and pepper to taste

Cooking procedure:

* Mix all ingredients in cooking pot.

* Boil then simmer until chicken is cooked.

Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Recipe and cooking procedure after the jump.

Ingredients:

* 1 kilo of Chicken

* ½ kilo potatoes (peeled and quartered)

* 1 small head of garlic (minced)

* 1 big onion (diced)

* 1 red bell pepper (quartered)

* 1 green bell pepper (quartered)

* 1 cup of green peas

* 1 cup of carrots (cut diagonally)

* 2 cups chicken stock or chicken cubes

* 1 cup tomato sauce

* Breadcrumbs

* Salt & Pepper

* Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Enter your email at the right side of this blog site.

Chop Suey

Chop suey (in Chinese means 'mixed pieces') is an American-Chinese dish that was adopted by the Filipinos and became one of their dishes.

Chop Suey is a dish consisting of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as carrots, cabbage, and celery and bound in a starch-thickened sauce.

Ingredients:
- 2 pieces of chicken breast, deboned and cut into strips
- 1 tsp. salt- 1 tsp. constarch
- 1 tsp. soy sauce- 2 tablespoons of cooking oil
- 2 crushed cloves garlic
- 1 chopped onion
- 1 cup sitsaro, stringed
- 1 medium-sized carrot sliced
- 2 stalks celery, cut into 1/4" lengths
- 1 1/2 cups shredded cabbage
- 2 tbsps cornstarch- 1 tsp. chicken bouillon
- 1/2 tsp. sugar
- 1 teaspoon soy sauce
- 1 cup water

Cooking procedures:
-Heat oil in a wok and saute' the garlic until light brown then add onions and cook until wilted. Pour the chicken and cook until tender.
-Add the vegetables and stir fry for 5 minutes. Add half of the water.
-Put the constarch in the remaining water and stir it add it to the pan.
- Blend in the bouillon, sugar and soy sauce and bring to a boil. Reduce the heat, cover and simmer until vegetables are cooked.

Note: Do not overcook the vegetables.

Photo courtesy of Flickrdotcom

Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce.

A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves.

Ingredients:
* 1 chicken (1 kilo)
* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote
* 1 onion cut in slice
* 4 cloves garlic, crushed
* 2 tbsp. ginger strips
* 2 tbsp. patis
* 1 tsp. vetsin (Optional - I preffer not to)
* 1/2 cup young Pepper leaves or Malunggay
* Few leaves of Onion leaves (a personal favourite)

Cooking Procedures :
Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes. Cover and let simmer.

When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

Photo courtesy of Flickrdotcom