Another Filipino dish, this time one for the grill, just in time for summer barbecuing! Chicken Inasal is an Ilonggo dish, or more specifically a Bacolod dish. The chicken pieces, imbued with a reddish hue from achuete or annatto seeds, is nothing but appealing to your sight, but it’s the smell of inasal […]
This was made from a recipe in James Oseland’s excellent book
The seasonings are simple: vinegar, salt and garlic; the same basic components that make up Filipino adobo. In fact, my mother used to do a similar fried chicken dish when I was little, varying at times with some kalamansi juice instead of […]
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1 1/2 cups chopped onion
4 tablespoons vegetable oil
1 3 to 3 1/2 pound chicken, cut into serving pieces
1 28-oz can chopped tomatoes
1/2 teaspoon cayenne pepper, or 1 hot green chili
1/2 teaspoon turmeric
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
salt to taste
1 16-oz package mushrooms, trimmed, wiped clean and sliced
Heat the oil in […]
This is the soup that I mentioned back here. Snow has finally fallen on Cincinnati, and with these temperatures you can be sure the sniffles and flu are once more in frenzied action. We are trying to ward it off by having lots of antioxidants (that chocolate is never far away, but you […]
Thighs, drumsticks, wings from 1 3-4 lb. chicken
1/2 cup soy sauce
the juice of 1 lime
1/4 cup honey
1 tablespoon brown sugar
3 tablespoons minced garlic
freshly ground black pepper to taste
salt, optional
Marinate chicken pieces in the rest of the ingredients, except for the salt, for 4 hours or overnight, turning occasionally to redistribute. Drain chicken from marinade […]
Do you know what happens to a chicken in a Filipino household? Filipinos are known for their frugality, so no part of the chicken goes to waste. Here’s a sampling of what can be made out of one 3-4 pound fryer:
The 5-yo is nursing a bad cold and cough, so the back bones, […]
Brought to a party December 3.
A recipe can be found here. I didn’t put eggs in mine (so hubby can eat it), though it really does need eggs. Depending on mood, I vary the texture of the filling. Some years I go with very fine and meatloafy. Others, like […]
Check out this recipe for Teriyaki Chicken Wings, courtesy of Kikkoman and Nation’s Restaurant News.
Tags: teriyaki-chicken-wings
1 pound ground pork or turkey
4 tablespoons dark soy sauce
4 tablespoons Chinese rice wine
2 teaspoons sugar
1 16-oz tofu block, diced
3 tablespoons garlic
1 tablespoon ginger
1/2 to 1 teaspoon hot pepper flakes in oil
1/2 to 1 teaspoon hot broad bean paste
1/3 cup dried tree ears, soaked in hot water, then rinsed, drained and chopped finely
2 tablespoons rice […]
This was a recipe in . I made it because the name intrigued me, and I was expecting an impressive dish. From the book:
This recipe, using a pilaf-type technique, was adapted by the Thais and named after the Sultan, in honor of the priceless spices used in the dish.
The recipe:
1 3-pound chicken
4 cups […]
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