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INGREDIENTS:
500 gms chicken breast fillet
Sauce:
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DIRECTIONS:
Stir-fry chicken until golden brown. Pour dissolved Mama Sita's
Menudo/Afritada (Meat Stew) Mix, simmer until tender. Add
hot water if necessary. Add fried potatoes, bell pepper, and
green peas. Simmer for 2 minutes.
DIRECTIONS:
In a bowl, combine salt, garlic, worcestershire sauce, olive oil
and freshly ground black pepper. Marinate chicken for at least
I hour. Pan-grill chicken breast on a thick bottom skillet over
moderate heat until cooked through. Remove from heat and
serve warm with preapred sauce. (Makes 4 servings)
To make sauce: mix all ingredients in a bowl. Chill until ready
to use.
CHICKEN APRITADA
CHICKEN AIOLI
INGREDIENTS:
1/2 kilo chicken pieces
1 cup water
oil
1 tablespoon minced garlic
1/2 cup sliced onions
1/2 cup tomato sauce
sili leaves
1 tbsp. spring onion
1 pc. fresh bamboo tube (12
inches, 4 inches in diameter)
DIRECTIONS:
DIRECTIONS:
Saute garlic and ginger in hot oil until golden brown. Add onion,
lemon grass and chicken pieces, season with fish sauce and pepper.
Cover and allow flavors to be absorbed for about 8 minutes. Add rice
washing and pandan leaf, cover until meat is tender. Take out meat
and discard all the bones. Put back meat in boiling stock, add buko
water. Continue for 3 minutes. Add buko meat, sili leaves and spring
onions. Place mixture in green bamboo and cover with pandan leaves,
put in preheated oven (350F) for 20 minutes to allow the stew to
absorb the flavor of the fresh bamboo.
For a different flavor, you can put the fresh bamboo in a pot of boiling
water or you can add the young coconut last to bring out more flavor.
CHICKEN BINAKOE
INGREDIENTS:
3 cloves garlic, chopped
1 pc. ginger, pounded
2 tbsps. cooking oil
1 pc. onion, sliced