Chicken Lollipop

Ingredients

10 pieces chicken wings 1 teaspoon salt

1 cup Panko bread crumbs teaspoon ground black pepper

2 pieces raw eggs 3 cups cooking oil

cup all-purpose flour

Instructions

Divide the chicken wing into 3 parts by slicing through the joints. Set aside
the wingtip for other possible uses. Shape the wing to look like a lollipop.
You should have two parts of the chicken wing by now: the one with a single
bone and the one with two bones. Start by selecting the part with one bone.
Separate the meat from the bone by sliding a sharp knife around the tip of
the bone where meat is still connected (do not cut through the bone).Place
the wing vertically on top of a flat surface while holding the part where the
knife passed. Gently push downward while gripping the bone with your
thumb and index finger until the meat slides down. Arrange the meat by
inverting the inner part until a lollipop shape is formed. Note: Do the same
procedure for the part with two bones. However, you need to first detach
the smaller bone before commencing. Season the chicken lollipops with salt
and pepper and let it stand for at least 15 minutes. Crack the eggs and
transfer to a bowl then whisk. Gradually add-in the all-purpose flour while
whisking until a batter is formed. Dip the chicken lollipop on the batter then
to the Panko breadcrumbs. Heat oil in a cooking pot then deep-fry the
chicken lollipop under medium heat until the color of the outer part turns
medium brown (about 10 to 12 minutes).Remove the fried chicken lollipop
from the cooking pot and transfer to a dish with paper towel. Let it stand
until excess oil is absorbed by the paper towel.Serve with your favorite dip.
Share and enjoy!

Chicken Inasal Recipe

Ingredients

2 lbs chicken cut into serving 1 tablespoon salt

pieces
1/4 cup brown sugar
2 tablespoons ginger, minced
1 cup lemon soda (softdrink)
2 tablespoons garlic, minced
1/2 tablespoon ground black
3/4 cup lemongrass, chopped pepper

1 cup coconut vinegar Basting Sauce:

1/2 cup lemon or calamansi juice 3 tablespoons annatto oil (atsuete

oil)
1/2 cup margarine, softened 1 teaspoon lemon or calamansi
juice
1/4 teaspoon salt

Instructions

In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground

black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and
lemon juice.Stir or shake the mixture until every ingredient is well
incorporated. Marinade for 1 to 3 hours.In a bowl, combine margarine,
annatto oil, salt, and lemon juice then stir. Set aside.Grill the chicken while
basting generous amount of the margarine mixture. Transfer the grilled
chicken to a serving plate.Serve with sinamak. Share and enjoy!

Chicken Adobo
Ingredients

4 to 5 pounds chicken thighs 1 teaspoon black peppercorns

1/2 cup white vinegar 3 bay leaves

1/2 cup soy sauce Steamed rice, for serving

4 cloves garlic, crushed

Directions

Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and
bay leaves in a large pot. Cover and marinate the chicken in the refrigerator
for 1 to 3 hours. Bring the chicken to a boil over high heat. Lower the heat,
cover and let simmer for 30 minutes, stirring occasionally. Remove the lid
and simmer until the sauce is reduced and thickened and the chicken is
tender, about 20 more minutes. Serve with steamed rice.

Battered Chicken
1 1/2 pounds boneless, baking powder 2 eggs, beaten

skinless chicken breast halves 1/2 cup cold beer

1 cup all-purpose flour 1 teaspoon 3 cups oil for frying

1/2 cup all-purpose flour

Directions

Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1
cup flour, and baking powder. Mix in the eggs and beer. Heat oil in a deep
heavy skillet to 375 degrees F (190 degrees C). Place remaining 1/2 cup
flour in a small bowl. Coat chicken strips in flour, then dip floured strips into
the batter. Fry a few at a time in hot oil, turning once, until coating is golden
brown on both sides. Remove, and keep warm until serving.

Chicken Curry
INGREDIENTS

2 tbsp oil 2 cups water

kg. chicken, cut into serving pcs. 1 pc. carrot, diced

2 tbsp curry powder 2 pcs. potatoes, diced

2 packs Knorr Complete Recipe Mix 1-2 pcs. bell peppers, sliced
Ginataang Gulay

METHOD

Lightly brown chicken pieces over high heat (You may also brown potatoes
and carrots if desired). Add curry powder and mix well. Add Knorr Complete
Recipe Mix Ginataang Gulay dissolved in water. Bring this to boil. Add
vegetables and reduce heat to simmer until all ingredients are cooked and
sauce is thick.

Chicken Cordon Bleu

Ingredients

45 m 4 servings 419 cals 1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast 6 slices Swiss cheese

halves
4 slices cooked ham
1/4 teaspoon salt
1/2 cup seasoned bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking
dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch
thickness. Sprinkle each piece of chicken on both sides with salt and pepper.
Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each
breast, and secure with a toothpick. Place in baking dish, and sprinkle
chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until
chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on
top of each breast. Return to oven for 3 to 5 minutes, or until cheese has
melted. Remove toothpicks, and serve immediately.

Pork Menudo
Ingredients

2 lbs. pork 1 teaspoon sugar

lb. pig liver cup tomato sauce

1 cup potatoes, diced 1 cup water

1 medium carrot, cubed 4 pieces hotdogs, sliced diagonally

cup soy sauce 2 tablespoons cooking oil

piece lemon 2 to 3 pieces dried bay leaves

1 small onion, chopped Salt and pepper to taste

3 cloves garlic, minced

Instructions

Combine pork, soy sauce, and lemon in a bowl. Marinate for at least 1 hour.
Heat oil in a pan Saute garlic and onion. Add the marinated pork. Cook for 5
to 7 minutes. Pour in tomato sauce and water and then add the bay
leaves.Let boil and simmer for 30 minutes to an hour depending on the
toughness of the pork. Note: Add water as necessary. Add-in the liver and
hot dogs. Cook for 5 minutes. Put-in potatoes, carrots, sugar,salt, and
pepper. Stir and cook for 8 to 12 minutes. Serve. Share and enjoy!
Crispy Pata
Ingredients

3 -5 lbs pork legs (front or hind oil, for deep-frying

including the knuckles)
2 -3 cups water (or enough to
1 (12 ounce) bottle Sprite (or 7-UP) cover the pata for boiling)

1 12 cups water 34 cup vinegar

1 tablespoon salt 14 cup soy sauce

12 teaspoon baking soda 1 medium onion, diced

2 tablespoons fish sauce (patis) 2 garlic cloves, crushed and

chopped
2 tablespoons flour
1 small red chili pepper, chopped
1 teaspoon msg (optional)
salt and pepper

Direction

Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place
in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil
after 15 minutes, add baking soda. Baking soda will hasten the softening of
the patas skin. Continue cooking for another hour or until tender. If water
dries up and pata is not yet done, add another cup of water. Drain when
done. Hang for 1 day or place in refrigerator overnight to make skin dry.
Before frying, brush with patis (fish sauce) and sprinkle with flour
generously. Deep fry until crispy and golden brown. Put off heat and pour
1/4 cup water. This will make the skin more crispy. *Prep and cooking time
doesnt include drying the leg all day or overnight.

Beef Caldereta
Ingredients

2 lbs beef, cubed 1 medium onion, chopped

3 -4 cups water 1 garlic clove, crushed

1 cup bell pepper, cut into strips 1 tablespoon Tabasco sauce
(optional)
1 cup tomato sauce
3 large bay leaves
12 cup tomato paste
3 medium potatoes, sliced
23 cup liver, spread
2 medium carrots, sliced
1 cup grated cheese
salt and pepper
1 cup unsweetened pineapple juice

Direction

Boil the beef until tender, in the water to make a nice beef broth. Add
pineapple juice and onion,. In a separate pan saut garlic until almost
brown. Add to beef and broth. Add the tomato sauce and tomato paste and
allow to simmer for ten minutes. Add bay leaves, bell pepper, carrots, and
potatoes. Simmer until potatoes and carrots are tender, then add cheese
and salt and pepper to taste. Add optional Tabasco sauce. Cook until cheese
is melted, stir Remove bay leaves. Add water if the mixture is too thick.
Serve hot on individual servings of a bed of cooked rice.

Tonkatsu
Ingredients

4 pork loin chops (about 1" thick, 1/2 cup all purpose flour
no bones)
1-2 eggs
salt
1 cup panko or bread crumbs
pepper
oil for deep frying

Instructions

Make small cuts all over pork chops with tip of knife. Sprinkle salt and
pepper on both sides of meat. Coat the meat with flour, dip in eggs, then
cover with bread crumbs. Heat deep frying oil to 350 F, and deep fry crumb-
covered meat. You can check the temperature by dropping a bread crumb. If
it comes up to the oil surface right after it's dropped, it's good. Fry until
color turns golden brown and meat floats in the oil, about 5-8 minutes,
turning once or twice. Set the meat on a cooling rack for a minute. Cut into
5-6 pieces.

Beef with Broccoli

Ingredients

2 lbs beef tenderloin, thinly sliced 2 teaspoons minced garlic

1 head broccoli, chopped into 1 teaspoon cornstarch, dissolved in

florets 1 tablespoon water

3 tablespoons oyster sauce 2 tablespoons cooking oil

3 tablespoon soy sauce 1 teaspoon sugar

1 beef cube Salt and pepper to taste

cup water
Instructions

Heat the cooking oil in a wok. When the oil becomes hot, put-in the beef.
Cook for 4 to 5 minutes. Add the garlic. Stir and cook for 2 minutes. Pour-in
soy sauce and oyster sauce. Stir. Add the water and beef cube. Let boil and
simmer for 30 minutes. Put-in the broccoli. Cook for 2 minutes. Pour-in the
water with cornstarch. Add sugar, salt, and pepper. Stir. Transfer to a serving
plate. Serve. Share and enjoy!