Beer Marinated Grilled Chicken Breast Inasal is a good way to make the favorite Filipino grilled chicken treat. This recipe makes use of boneless chicken breast along with the regular seasonings and spices for chicken inasal — and beer. I am using pale ale for this recipe as a replacement for lime soda (7-up or […]
Search Results for: achara
Oven Roasted BBQ Chicken is something that I usually start to prepare on a Friday afternoon so that I can have extra time to marinate it overnight and prepare it for lunch on the weekend. Since I will be roasting the chicken over the weekend, I also have extra time to prepare the sides for this. […]
Grilled Pork Belly is a simple dish that you can make with pork. As the name of the dish suggest, pork belly is recommended for this recipe because it is perfect for grilling and it has a good enough fat content that keeps the meat moist and flavorful. I will not talk anything about being […]
Having Roasted Chicken is a sure way to satisfy one’s appetite. Here is a delicious Roasted Chicken Recipe that is full of nice flavor and aroma; I call it Filipino Roasted Chicken Pandan. Roasted Chicken is a delicious chicken dish. It has been a common way of preparing whole chicken because the process is easy […]
Ginisang Papaya is a delicious and easy to prepare dish that you can make for lunch or dinner. This dish is similar to ginisang upo or ginisang sayote – although the meat used might vary. I like the taste of cooked papaya, be it cooked with coconut milk (ginataang papaya), sautéed (ginisa), or cooked with […]
Chicken Wings Inasal is the Filipino version of chicken wings wherein it is marinated in a vinegar concoction and grilled to perfection. This delicious chicken wings recipe takes time and patience to prepare, but the outcome is something to anticipate. I am a huge fan of chicken wings. Buffalo wings and BBQ chicken wings are […]
Breaded Fried Salmon is a very simple fried fish recipe. Salmon fillets are marinated and breaded with flour before being fried. This dish is best with pickled papaya (atchara) or ampalaya salad. Everyone can fry fish no matter what your culinary background is. It is the next simple cooking procedure next to boiling. The taste […]
Java Rice is a yellowish to reddish rice that is usually served with grilled or fried main dishes. Not to be mistaken with any rice variation in Indonesia, this Java Rice recipe that we have here is Filipino Style which is suited for the Filipino taste. When you search for Java Rice recipe in the […]
Ginataang Puso ng Saging are banana blossoms cooked in coconut milk (or coconut cream).
“Ginataan” is a Filipino term which means to cook in coconut milk or coconut cream. “Puso ng Saging”, on the otherhand, literally means Banana heart. We all know that the banana tree has no heart. The banana heart are banana blossoms. These is a bud or flower that will become banana (fruits) later on.
Cooking Ginataang Puso ng Saging using fresh banana blossoms is quite tedious. I use fresh banana blossoms everytime I make this dish, but that was when I was in the Philippines. The procedure is quite tedious considering that the banana blossoms needs to be prepared before cooking.
The preparation involves chopping the blossoms and soaking them in salt for several minutes. This is done to release the sap inside the banana blossoms. Once this has been completed, the banana blossoms are washed with water and placed inside a cloth. The cloth is squeezed later on to fully release all the sap (similar to making atchara) from the banana blossoms – only then can you start cooking.
I consider Chicken Barbecue as a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. The only difference is the type of meat used in each recipe. Although both recipes might be the same, each has its unique flavor that you will surely love.
Chicken Barbeque might look like Chicken Inasal at first glance. However, chicken Inasal is totally different in terms of ingredients and preparation. I like both grilled chicken dishes. They have their own distinctive flavors that cannot be compared.
I grew up eating skewered chicken barbecue. Back then, there was a stretch along Zapote in Las Pinas that sells only this grilled chicken dish. There were more than 20 stalls lined-up, if I remember it correctly. I always like the “pecho” (chicken breast) part because it has more meat compared to the others.
Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.
This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for.
By looking at the procedure, you might be thinking that it is easy to cook Crispy Pata. The procedure seems simple, yet the process involves dangerous steps that need extra caution.
Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. There are also other recipes that require the leg to be frozen then deep-fried immediately. I do not recommend that, at all. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.
It has been a practice among Roman Catholics to abstain from eating meat every Friday during lent, and the entire holy week. It is not recommended to eat pork, chicken, beef and other types of meat during this time of the year. However, you can always consume vegetables and seafood. Since lent is a time […]