Fried Chicken Wings

Here's a Filipino style fried chicken wings and it is similar to fried adobo except this does not have vinegar and bay leaf. This is a very simple and easy recipe that we could prepare anytime at home.

I prepared it last night for dinner and we loved it! It is best to eat it with hot steamed rice! Yummy!







Chicken wings
Soy sauce
Garlic, minced
Calamansi or Lemon juice
Tomato catsup
MSG
Cooking oil for frying
Salt and Pepper to taste

1. Clean the chicken wings and cut into two parts if desired. Marinate the chicken about 2 or more hours in the above mixture of soy sauce, garlic, calamansi juice, tomato catsup, salt, pepper and detain, taking care to rub minced garlic on surface of chicken pieces.

2. Turn chicken several times in marinade. Drain the chicken pieces and fry in deep hot fat until golden brown.

3. If desired, dredge in flour first or roll in powdered bread crumbs, before frying. Serve with catsup.

Courtesy of Panlasang Pinoy

Pinakbet (Mixed Vegetables)

Pinakbet or Pakbet is a popular Filipino dish. The basic vegetables used in this dish includes native bitter melon (ampalaya), eggplant, okra, tomato, string beans and squash. It is usually cooked until almost dry and shriveled; the flavors are accentuated with bagoong or shrimp paste. And it is never stirred while cooking instead the pot is shaken to toss the vegetables without making the ampalaya bitter. It is considered as a very healthy dish.

1 cup cubed pork liempo
oil
2-3 tablespoons bagoong or shrimp paste
1 cup water
1 medium-size ampalaya, quartered
3 pieces round eggplant, quartered
5 pieces okra, halved
4 pieces tomato, sliced
1 small onion, sliced
1 small ginger, sliced

Brown the pork in a little oil. Set aside. Boil the bagoong and water. Put the pork and the rest of the ingredients. Simmer until vegetables are done.

Guinataan or Binignit

Binignit or Guinataan is a warm root crop and fruit stew  from the Visayas region in the Philippines.The dish is traditionally made by Cebuanos with slices of saba, taro, sweet potato. The people in the neighboring island Leyte, usually include landang (palm flour jelly balls), langka (jackfruit), anise and thickened with milled glutinous rice in cooking binignit. The vegetables along with pearl sago is cooked in a mixture of water, coconut milk and the local landang and sweetened by muscovado or brown sugar.

It is a Filipino sweet dish which is usually served as snacks and usually prepared during the Holy Week especially Good Friday.  The soup is best served when hot.


 Ingredients:

2 pieces yellow camote or sweet potatoes (cubed)
1 piece white gabi or taro root (cubed)
1 piece ube or purple yam (cubed)
4 pieces ripe saba banana (sliced)
6 pcs ripe langka or jackfruit
4 tbsps landang or tapioca
2 cups coconut milk
1 cup coconut milk, diluted with water
1/2 cup sugar
1/2 tsp salt

Procedure:

 

1. Place the diluted milk in a large pot and add the bananas, ube, camote and gabi. You can also save a lot of time by boiling the hard ingredients first before adding to the diluted coconut milk. 

 

2.Add the landang or tapioca, salt and sugar.

 

3.Add the langka strips and simmer until the mixture is thick and all the ingredients are tender.

 

4. Pour in 2 cups of coconut milk and adjust the heat to medium.

 

.5. Do not bring to a boil to prevent curdling of the cooking liquid.

 

6.Place in small serving bowls and serve.