Poultry Recipes

PARBOILED CURRY MARINATED CHICKEN…ROASTED

PARBOILED CURRY MARINATED CHICKEN…ROASTED (Curry Marinated Chicken-Boiled-Roasted) Visitors coming was asked by my daughter to prep a quick and simple chicken course to complement “pot luck” items brought by couples. CLQ (chicken leg quarter) came to mind quite swiftly. Dashed to nearby cold storage and got hold of raw mats to use. Behold. Prep time: […]

Chicken Feet

“CHICKEN FEET” (The Favorite Chinese Dimsum Innovated) The dreaded per-served prep by some. Others consider it as “a-must-side” in combi with their dimsum and dumpling sets. Called “adidas” by many. Whether we like it or not…it’s a delicacy. “Adobo” instantaneously quipped by friends. “Oyster sauce and black beans sautéd” butted-in by office staff. NOPE. “Achuete […]

Chicken Breast and “Ampalaya” Salad

CHICKEN BREAST & “AMPALAYA” SALAD (FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD ) Healthy “finger food tummy-pushed by red wine” is at center stage again. “Ampalaya” (bitter gourd/bitter melon) is great for those who have high glucose bodily index. Sans skin, breast presents the healthiest part of chicken. Fry in olive oil, […]

Create Your Own Spicy Chix Wings

CREATE YOUR OWN “SPICY CHIX WINGS” (DEEP FRIED WINGS BATHED WITH ULTRA PIQUANT SAUCE) Philippine setting on a Friday, past 5:00pm (post work hours), traffic snarls everywhere…bad idea to spend onset of weekend in usual crowded habitués. More so afterwards, to travel amidst aggravated monstrous traffic due to heavy downpour flooding most areas. Just go […]

Yasai Itame (My Version)

“YASAI ITAME” (My Version) (STIR FRIED VEGETABLES) “Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes. Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire […]

Baked Curried Chicken

“BAKED CURRIED CHICKEN” (CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH) Parboiling is different from Blanching. In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever.  While in Parboiling, product is boiled or simmered after which […]

Chicken Inferno.

CHICKEN “INFERNO” (Deep Fried Chicken Wings Swimming In Super Hot Sauce) Quick and ultra easy to prepare, this trending fad of a chix-wings’ concoction is capturing USA. More so post watching sports’ events: football, softball, basketball etc. A brilliant serving in your weekend “drinking spree”. As is or with rice, beer, wine, whisky or any […]

Your own “innovated” fried chicken.

YOUR OWN INNOVATED FRIED CHICKEN (MARINATED CHICKEN BAKED THEN FRIED) I wish for you to have a food business. Fried chicken meals are fast growing spearheaded and “controlled” by stalwarts: Bon Chon, Jollibee’s Chicken Joy, KFC, Shakey’s Packs (solo, buddy, family) A different type of fried chicken to ponder upon is my offering today. Study […]

Beer Marinated Baked Wings

BEER MARINATED BAKED WINGS (SHORTCUT TO “BUFFALO TYPE” SEASONED BEER MARINATED BAKED WINGS) We drink beer. Why not utilize such to marinate our “pica-pica” that goes with it? Doing so we enjoy the best of both worlds. Chicken wings have 2 parts: 1.   The one that resembles the legs…called…        drum. drummet, drummer, leggie, stem […]

The truth about “extenders” in the food we eat (2nd of 2 series). TVP (Textured Vegetable Protein) What are these?

TVP (Textured Vegetable Protein) Mix 1part TVP:3 parts water. GROUND MEAT (Pork or Beef) Combine with Hydrated TVP. Blend well unto food mixer. Will you still notice the TVP in your Sausages (hotdogs, franks, longanizas etc.), Embutidos, Burgers, The Seemingly Beef in Your Noodles, Spaghetti Meatballs etc.? TVP (Textured Vegetable Protein) (or sometimes called Textured […]

“Fiery Hot” Mexican Spice Mix Roasted Chicken

“FIERY HOT” MEXICAN SPICE MIX ROASTED CHICKEN (Roasted Mexican Spice Mix Rubbed Chicken) A delicately flavored chicken dish inspired by a Mexican friend who, in the 90’s, owned and served the best Taco and Burrito. Austere site. Simple ambiance. Bucks-worth food. Friendly. Then, habitue of Ams, Fil-Ams & Mexicans way back. Can’t forget. The best […]

The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM

   Click on the pics to bring you to   BOYD International Food Traders They market all types of meat-poultry carcasses and portion cuts worldwide. What are Chicken MDM’s? (Mechanically Deboned Meat) These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh. This material is widely used worldwide for […]

Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)

NAIIBANG TINOLANG MANOK (A Different Gingered Chicken Soup…this is a complete meal) (KNOW THE FOOD YOU EAT) Why different? First, it’s not just chicken soup dish. It’s “a complete meal”. Carbo is infused into the recipe to complete it. Next, it ain’t a single veggy soupy as with the usual “tinola”. It is full of […]

PINAUPONG MANOK (Chicken Steamed “By” A Bed of Salt). No water…nothing…just salt.

PINAUPONG MANOK ( Chicken Steamed “By” a Bed of Salt) Fad of the year is geared unto “Hainanese Type” chicken dish. For such, I particularly love the offering of Wee Nam Kee-Raffles Ave., Singapore ONLY (click for resto’s details) No “hocus pocus”, plainly served-just concoct your own dip with or without their “oiled ginger”. With […]

Oven Toastered Chicken. The simplest cooking method.

OVEN TOASTERED CHICKEN Another simple cooking approach. Again, as my usual prelude, pardon for not using “volumetric” approach in cooking like by teaspoons, tablespoons, cups or the like. I prefer “by weight” system that gives “approximately uniform” results every time I do them. This system also prepares you to the “commercial formulation” of each and […]

HOTOTAY SOUP (the more technological cooking approach).

HOTOTAY SOUP (The More Technological Cooking Approach) HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys to be part of their own. Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe. I grew up knowing and hearing my old folks talked about HOTOTAY as an “energy […]

After 14+ years I returned…sniffed, critically tasted every bit, subconsciously compared to others…and WHOA started to like Fridays.

More than 14 years back when I used to frequent Fridays at Glorietta 4 (in Makati City, Philippines) most nights a week as such was our meeting point with my daughter, Cha, then working with a multinational firm across the street. 2-3 bottles of my fave SMB Pale plus finger food (buffalo wings mostly) until […]

Tired of the usual egg prep? Try this.

Fed up with your usual and normal routine of preparing eggs for fam & guests? Want something new to go in between: sunny side up (or some call it red-up), plain salted-scrambled, omelettes, over easy or poached? Worry no more. Get down and do this original simple innovation of mine…pickled eggs. Kids will love its […]

Rancid chicken, pork belly, pork chop or “bangus”…would you notice? You’re a foodie. You must.

Days of pounding questions again for applicants wanting to be cooks, assistant cooks & kitchen helpers. 96% had previous kitchen hot experiences. Can’t help but notice the absence of basic taste familiarities. And so, I am literally dragged by circumstances to look back August 2013 and copy-paste my post of that day.  Of the so […]

In search for a Valentine’s Day venue to date Pangs.

Even if I and “Pangs” (slang of Panga-Palanga, a Visayan term meaning “dear”, “my love” or a “loved one”) always make it a point to take dinner out, being just 2 at home, in lieu of dwelling-cooked sharing, last night-we decided to scout for a place where to spend the day of hearts. One time, […]

Cold ones post hectic tiring day. Highly recommended “Inasal”. Not your usual…it’s the BEST.

“INASAL” means grilled or to grill in whatever medium: charcoal, gas fired, wood fired etc. Usually marinated in different blend-concoctions originated and/or modified based on country’s regions. The most popular are: the “Inasal” type from Negros, the “Sugba” type of Cebu, & the “Inihaw” of Luzon regions. This “Inasal” created a big scene in the […]