Special Fried Chicken

We all love fried chicken, right!  I want them extra crispy but still moist inside.  It's special cause it's a recipe concocted by my husband.  For me it's just salt & pepper, rub it in then fry them.  He does this trick & it became flavorful & moist!









The secret  chopped green onions & calamansi, lemon or lime will do.  And dome fish sauce.  Overnight marinate then add a cup of water &  put in a boil until it dried up.  Then deep or pan fry until golden brown!  You can choose your own side dishes but mashed potatoes, carrots & corn are perfect!  I'll share mashed potatoes recipe next time.  Till then...

Posted via Blogaway

Breaded Cream Dory

It all started with the goal of improving my son's diet.  Strictly no fish on the menu, choices  like chicken, hotdog, chicken more hotdog!  Still he's convinced it's chicken nuggets!  Inspired by a caterer friend, this dish is not bound for kids alone.  With different sauces or dips this recipe is a great add on to your lunch or dinner menu.

Thaw cream dory, it can take a while so prep your marinade.  A handful of calamansi or any citrus of choice lemon or lime will do. Liquid seasoning & that's it.  Let sit for 30 mins.

Prepare breading trios- flour, egg wash & bread crumbs.

Pan fry until golden brown, remove excess oil by placing on a paper towel.  Serve while hot!  Mix mayo & ketchup, sweet chili sauce or any dips of choice.  Enjoy.

Posted via Blogaway

Pan Fried Tuna with Pinakbet

Pan Fried Tuna With Pinakbet

 

Love the simplicity of the fish.  Salt them fry them and paired it with delectable vegie dish like Pinakbet- sauteed mix of fresh vegetables enhanced flavor using shrimp paste (bagoong alamang} or fermented fish ( bagoong isda).  You'll never go wrong with either!

Happy eating!

Ampalaya Guisado

Sauteed Bitter Melon  With Pork & Egg 

Ampalaya or bitter melon are always on hand at every market around Manila & most of Asia.  It's

bitter alright but it's packed with vitamins & minerals our body needed.  A miracle vegetable for some 'cause it's said to be good for diabetics.  Some claimed it to have an insulin-like effect.                                                  

                                         

Whatever be the cause it's really is good & great with eggs!  Sauteed with ground pork or dried    

shrimp or hibe .  You'll never go wrongwith these combination.                                                                   

Don't overcooked them, just retain it's vibrant green color to savor it's true flavor.  Don't forget to

add salt & pepper to taste.  Enjoy.  Best paired with fried galunggong or mackerel scad.                           

                                                                

Edibles: Food [Choice] Choy's: PORK ADOBO

Edibles: Food [Choice] Choy's: PORK ADOBO:           When you say "Adobo" it almost always connotes   "Oh! It's a Filipino food".  I love Adobo!  Extra ric...

PORK ADOBO

          When you say "Adobo" it almost always connotes   "Oh! It's a Filipino food".  I love Adobo!  Extra rice!  Most foreigners would suggests that it is their fave Filipino dish!

          Well, you can't blame them.  It really is scrumptious.  This slow-cooked meat dish is so tender almost melts in your mouth & very tasty from the marination of vinegar & soy sauce.  The strong garlic punch gives the dish it's distinct Adobo flavor.  Some will put bay leaves or star anise.  But old recipe just calls for salt & pepper!  And a touch pf sugar for sweetness & balance of flavor.  Oh I miss my Mom's Adobo!

          Other regions simply differs from the type of vinegar's used.  My husband is from the Visayan region & he said they use coconut vinegar or  "tuba".  They also adds achuete or annatto seed oil for color.  Bicolandias adds coconut cream & chili on their Adobo!

          Well I guess it's worthy that we can call Philippines Adobo Republic!  What variation of Adobo have you tasted!

Shrimp Sinigang

          Steaming hot!  This way Sinigang is best enjoyed.  The soup is sour & flavorful.  It's unique taste comes from the unique choice of seasonal ingredients.  

          Of course,  perfectly cooked fresh shrimps are the star of these dish.  It gives the soup it's quality taste.  A somewhat hint of sweetness is achieved when you bite on those succulent pink crustaceans.  The sour-soup base is given life by young tamarind pulp, that was boiled, mashed & strained.  A unique old -fashioned way of acquiring it's juice for desired sourness.  

           Fresh vegetables complete the deal.  Okra, radish, eggplant, long green beans, watercress spinach and chili or sili haba or siling panigang!   Rice plus a bowl of these, comforting!