Chicken / Manok

Bringhe (Chicken with Coconut, Turmeric and Sticky Rice)

The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts. This recipe will serve 6 to 8 persons. Ingredients: 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions 1 cup sticky rice – wash and drain 1 cup jasmine rice – wash and drain 2 tablespoons cooking oil 2 teaspoons crushed garlic 1 onion chopped coarsely 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric 2 cups coconut milk 1 cup water 1 bay leaf 2 small chilies (birds eye) – cut horizontally into two and seed 1 teaspoon freshly grated black pepper 3 tablespoons fish sauce salt to taste Garnish: 6 to 8 pieces small longaniza – fry in oil till cooked and use to top 1 capsicum (red or green) – roasted and sliced into strips – thick julienne 1 hard boiled egg – sliced into 8 wedges   Procedure: Preheat oven to 180°C. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent. Add chicken and fry for 2 minutes. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking. Cover the casserole and place in oven for 30 minutes. Remove from oven and fluff rice mixture. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve. Note: I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the...

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Arroz Caldong Manok (Chicken Soup with Rice)

Rainy days and merienda (afternoon tea or snack) time call for Arroz Caldo. This one is the chicken version. The other versions use pork or beef innards called Goto. There is also a ‘pamahiin’(old wives tale) that when you start building a house, you serve Arroz Caldo to the workers so that good luck will come upon the building of the home. Ingredients: 1 one whole grain fed chicken cut into serving pieces or 500 grams mixed (breast and thigh) chicken fillets – cut into 1-inch by 1-inch by ½-inch pieces 1 onion – slice into strips 2 whole garlic – minced 2 teaspoons ginger – sliced julienne (like match sticks) ¼ cup cooking oil 6 to 8 cups water or chicken broth (6 cups to start with and adding later as necessary) 2 chicken cubes Maggi or Knorr cubes 2 tablespoons fish sauce ½ cup malagkit (glutinous) rice (from Asian food store) salt and pepper to taste 2 tablespoons spring onion – sliced thinly into rounds for garnish and flavor Procedure: In a 4 quart casserole, over medium-low fire, sauté the garlic in ¼ cup cooking oil till light golden brown. Remove the garlic and set aside. Separate about 2 teaspoons garlic and return to pot and sauté with the onions. Sauté the onion and garlic till the onions are translucent. Place chicken in mixture and sauté till chicken pieces are slightly brown. Add the fish sauce and glutinous rice; stir to mix. Pour in water/broth and add chicken cubes. Simmer chicken and rice, adding extra water/broth when necessary, till tender. (about 45 minutes) Check every 10 minutes to stir the pot. Season with salt, pepper and fish sauce. Garnish with spring onions and fried garlic. Soup should be on the thick side. Serve while...

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Barbecued Pork or Chicken

In whatever country you are in, everyone loves barbeque! And we Pinoys are no exception. But, we’re the only ones that have barbeques named ‘beta max’, ‘Addidas’, and ‘IUD’ to name a few. Here is a sure-fire marinade and procedure that will complete that gathering. The secret to barbeque tasting good to the bone, is marinating it for at the very least 12 hours prior to cooking; it lets the marinade seep in giving it that very savory taste. Ingredients: 1 kilo pork spare ribs – cut per rib strip or cut into 3-inch pieces or 1 kilo chicken legs and thighs or half and half 1/4 cup light soy sauce 1/2 cup white vinegar or ¼ cup calamansi or lemon or lime juice 1/4 cup (50 grams) brown sugar 2 – 4 pieces sili labuyo (bird’s eye chili) – chop finely 1 tablespoon finely crushed garlic 1/4 cup banana ketchup or tomato paste 1/2 cup lemonade (Sprite, 7-Up) 1/2 teaspoon MSG (optional) Procedure: Make a marinade of the soy, vinegar, sugar, chili, garlic, ketchup, lemonade and MSG. The best trick in marinating is to get a plastic bag (Zip-Lock or Glad) and fill it with the pork or chicken pieces. Pour in the marinade and seal bag; try to remove as much of the air. Place in the refrigerator for 24 to 48 hours. Every few hours, turn the bag around so that all the parts get the same flavor. Drain the sauce from the pork or chicken. Steam the pork pieces for 15 minutes. Steam the chicken parts for 20 minutes. Finish cooking by placing them over hot charcoal fire or oven grill till the meats are cooked; anywhere between 10 to 20...

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