PINOY CHICKEN CURRY

PINOY CHICKEN CURRY

Pinoy Chicken Curry is a dish that has chicken (manok} , vegetables (gulay), curry, and coconut milk (gata). Various different distinct flavors mix in one dish. This is a typical Filipino meal. The spices of curry, pepper and coconut milk blend so well in this dish. For my Pinoy friends in the Middle East... A perfect pinoy chicken dish to try. ENJOY!!!





Ingredients :

3 tbsp. oil
2 large potatoes, peeled, quartered and fried
1 medium carrots, peeled, cut in to cubed and fried
2 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 medium onion, quartered
1-2 sachets of ginisa mix
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
2 Leek stalks, cut into 1-1/2” long
1 cup coconut milk

HOW TO COOK CHICKEN CURRY:

1. Pan fry potatoes and carrots and the red and green bell pepper. Set aside.
2. Rub the chicken with ginisa mix.
3. Saute onion and garlic and add the chicken fry chicken pieces and brown a little.
4. Pour in with curry powder. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. medium heat; add the leeks, bell peppers and fried potatoes. Simmer for 5 minutes or until half done.
6. Add the coconut milk and stir occasionally. Cook for another 10 minutes. Add salt and pepper.
7. Remove from heat. Serve hot.

GRILL STUFFED SQUID DIP SAUCE

GRILL STUFFED SQUID DIP SAUCE



Dipping Sauce for Grilled Squid Ingredients:

1/2 cup soy sauce
2 dried Thai chili
1/2 lemon or 4 calamansi (lime)

How to cook Sawsawan Ng Inihaw na Pusit ( Grill Stuff Squid Dip Sauce):

In a small container or bowl, extract the lemon juice by squeezing.
Add the soy sauce, and dried Thai chili.

GRILL STUFFED SQUID OR INIHAW NA PUSIT GRILLING SAUCE

GRILL STUFFED SQUID OR INIHAW NA PUSIT GRILLING SAUCE




Grill Sauce For Grilled Stuffed Squid or Inihaw na pusit ingredients:

½ cup of banana ketchup
4 tablespoons of soy sauce
3 tablespoons of brown sugar
4 tablespoon of vegetable oil

How to make a grill sauce for grill stuffed squid or inihaw na pusit:

It a small bowl put all the ingredients using a fork whisk all the ingredients.

Note: While the pusit or squid is grilling brush the squid with the barbecue sauce until it caramelizes the skin of the squid until it cook.

INIHAW NA PUSIT OR GRILL STUFFED SQUID

INIHAW NA PUSIT OR GRILL STUFFED SQUID

Grill Squid is a typical seafood dish in any filipino restaurant. People enjoy eating it especially when it is stuffed. This is good also in group night out drinking, singingwhile enjoying the night after work especially on a Friday or Saturday night. Grilled squid varies in sizes also in taste in any way how they cook it, they will truly love it.



How to cook Inihaw na Pusit or grilled stuffed squid

Ingredients:
1 fresh large squid (pusit)
2 medium tomatoes, diced
1 medium Spanish onion, diced
Salt and ground black pepper to taste
half slightly ripe mango diced

Sawsawan (Dip Sauce) see the recipe

Grilling Sauce of Inihaw na pusit or Grill Stuffed Squid


How to cook Inihaw na Pusit (Grilled Stuffed Squid):

Wash and clean squid well. Take out the black ink.
In a large container, combine onion, tomatoes and slightly ripe mango .
Add some salt and pepper and mix well.
Stuff the squid with the mixed vegetables and seasonings.
Grill the squid until both sides brush it with the barbecue sauce until they are cooked.

BULALO or BEEF SHANK SOUP

BULALO
Bulalo is also known as beef shank soup. A beef shank contains a meat that has bones and bone marrow. Bulalo is a traditional well known tasty beef soup in the Philippines especially in the province of Batangas. After a long tiring morning of farm work, farmers get to enjoy their lunch by having soup in the table of their household. Serving this bulalo dish for them energized them to go back again to plow their farm for a living.


How to make Bulalo or Beef Shank Soup
Ingredients:
2 kilo bulalo or boned beef shank
2 tbsp fish sauce
3 medium-sized potatoes peeled
2 pcs. corn cut crosswise
1 pechay or Bachoy leaves
8 pieces of Baguio beans
1 medium size Sayote
1 medium size cabbage cut into quarters
1 medium onion, divided into four
1 teaspoon of pepper corns
1 knorr beef or chicken bullion
1/2 teaspoon seawater salt
water enough to cover meat

1. Boil the beef shank with bones with the onions, salt, and pepper and fish sauce.
2. Remove the fat and scum from the broth while boiling, and after boiling, taste to see if the seasoning is right and adjust accordingly.
3. Add the potatoes, corn, and more onions.
4. Boil until the beef shank is forkly tender and then put the Baguio beans and sayote.
5. Add pechay or bachoy leaves and cabbage. For 3-5 minutes shortly before serving.

ADOBO

CHICKEN AND PORK ADOBO SPECIAL

A Filipino dish that is very famous all over the world. It has different variations of adobo, there is pork adobo, chicken adobo, chicken and pork adobo, white adobo, spicy adobo, adobo flakes and etc. Adobo is popular because it is easy to marinate and cook. The adobo is not easily spoiled after cooking. You can store it in the refrigerator and the more you stay it there for long the more the flavours were absorbed inside the meat or chicken.

How to cook Adobo

Ingredients

1 ¼ pounds or (1/2 kilo)
pork cut into 2-inch pieces
1 pound or (½ kilo chicken)
1/4 of chicken liver
2 tablespoons salt
1 tablespoon black peppercorns, coarsely ground
1 whole big garlic crushed
2 bay leaves, torn
1 cup white vinegar
1/4 cup soy sauce
3 tablespoon vegetable oil


Procedure:

1. Season pork and chicken with salt and pepper, soy sauce and refrigerate it for atleast 30 minutes to marinate.
2. In a pot, saute garlic until yellowish slightly golden brown. (Separate in a saucer the half of cooked yellowish slightly golden brown garlic for the garnish.) And then put the onion and chicken liver.
3. Put also in the pot the pork, chicken and bay leaf, simmer and cook for 1 hour, or until meat is fork-tender. If necessary, add just a small amount of water to prevent drying out.
4. When its nearly cooked put the white vinegar and wait for 5 to 10 minutes. Serve hot Garnish it with the remaining part of fried garlic on the top.

Note:
You can add chili to add extra heat on your adobo or in a separate saucer put some fish sauce and red chili.