Monday, October 26, 2009
1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.
1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight
1 tablespoon calamansi juice
2 teaspoons Knorr seasoning
2 teaspoons salt
1 teaspoon pepper
2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR
Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.
(note: Make slits in the chicken pieces so that it’s easier to marinate)
3. Refrigerate 1 hour.
4. Then dip chicken in all-purpose flour again.
(note: why refrigerate? so coating of flour will stick effecively.
5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.
Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.
Put in a saucepan and cook over fire, stirrring constantly with wire whip:
1 Knorr Beef cube
1/4 cup all-purpose flour
2 tsps Knorr seasonings
2 cup water
3 Tablespoons oil (from where you fried the chicken)
1/4 teaspoon black pepper
1/2 teaspoon soy sauce
Monday, October 12, 2009
* 2 lb mussels, still in shell
* medium sized piece of ginger root, peeled and sliced into julienne strips
* 1 medium sized onion, sliced
* several spinach leaves
* freshly ground pepper
* salt to taste
Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.
* 4 bunches kangkong leaves, cleaned
* 1-1/2 cup water
* 3 cups corn starch
* 5 cups cooking oil
* 1 cup flour
* salt and monosodium glutamate ( MSG) to taste
* 1 pc boiled egg, grated medium
Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.