Lujille Longcayana Easy Recipes Grade 10 – Endurance

CHICKEN RECIPES:
Chicken Adobo

INGREDIENTS

Chicken and Marinade

 750g chicken thigh fillets
 3 garlic cloves 
 1/3 cup soy sauce
 1/3 cup + 2 tbsp white vinegar
 4 bay leaves

For Cooking
 2 tbsp oil
 3 garlic cloves
 1 small brown onion 
 1 1/2 cups water
 2 tbsp brown sugar
 1 tbsp whole black pepper

Serving
 2 green onions/scallions

INSTRUCTION

1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes,
or overnight.
2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve
marinade) and place in the pan. Sear both sides until browned. Do not cook the chicken
all the way through.
3. Remove chicken skillet and set aside.
4. Heat the remaining oil in skillet. Add garlic and onion, cook for a minute.
5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then
turn heat down to medium high. Simmer for 5 minutes.
6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to
stir), turning chicken at around 10 minutes, until the sauce reduces down to a thick jam-
like syrup.
7. Coat chicken in glaze and green onion then serve.
Chicken Curry

INGREDIENTS

 1.5 tbsp oil (vegetable, canola)

  2 garlic cloves 
 2 tsp ginger 
 1/2 onion 
 500g chicken thighs
 2.5 tbsp curry powder

 1.5 tbsp oil (vegetable, canola)

  2 garlic cloves 
 2 tsp ginger 
 1/2 onion 
 500g chicken thighs
 2.5 tbsp curry powder

INSTRUCTION

1. Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes
until onion is translucent.
2. Add chicken and cook until it changes from pink to white.
3. Add curry powder and cook for 2 minutes.
4. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering
rapidly, for 10 minutes until sauce reduces and thickens.
5. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. 
6. Serve.

FISH RECIPES:
Escabeche

INGREDIENTS

 2 large whole fish 

 1 red capsicum
 1 large carrots
 2/3 cup cane vinegar
 1/2 cup sugar 
 2 tbsp cornstarch
 1/2 cup tomato puree
  1 1/2 cup water 1 large red onion
 1 thumb sized ginger
 6 cloves garlic
 freshly ground black pepper
 parsley
 salt
 oil

INSTRUCTION

1. Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
2. In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep
fry for 10-15 minutes depending on the thickness of the fish.
3. In a separate pan, add oil then sauté garlic, onion and ginger.
4. Add capsicum and carrots, and stir fry for a minute
5. Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper
and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes.
6. Place the deep-fried fish in a fish plate, and pour sauce on top then garnish with
chopped parsley.

Grilled Fish

INGREDIENTS
Rub
 6 cloves garlic, minced
 2 tbsp onion powder
 2 tbsp Cajun seasoning
 3 tbsp oil
 salt
 freshly ground black pepper

Fish
 4 large cuts of any white fish fillet

INSTRUCTION
1. In a bowl combine all rub ingredients.
2. Prepare the fish by rubbing it with the spice mix.
3. Place in a grill then cook for 4-5 minutes on each side depending on the thickness of the
fish.
4.  Serve.
 VEGETABLE RECIPES:
Pinakbet

INGREDIENTS

 2 small eggplants
 1 bunch string beans
 300g okra
 1/4 squash or buttercup
 1 large bitter melon
 150g shrimps
 150g pork belly
 2 pcs tomatoes
 1 red onion
 1/2 head garlic
 2 tbsp bagoong
 1 tbsp sugar (optional)
 fish sauce or sea salt
 freshly ground black pepper
 oil
 1 cup water

INSTRUCTION
1. In a pan sauté garlic, onion and tomatoes in oil.
2. Add pork pieces and brown evenly.
3. Add squash and okra continuously pan frying for 2 minutes, bring the heat to low and
cover for 5 minutes
4. Add string beans, bitter melon and eggplants pan fry pan fry for additional 2 minutes.
5. Add water, sugar, shrimps and bagoong monamon, cover and simmer for 5-8 minutes in
medium heat until vegetables are cooked.
6. Season with pepper add fish sauce/salt if needed.

Chop suey

INGREDIENTS
 250g chicken breast
 150g prawns
 100g green beans
 60g. chicharo
 1 bell pepper
 2 stalks celery
  1/2 cauliflower
 1/2 broccoli
 2 carrots
 1/2 cabbage
 1 onion
 1 tomato
 5 cloves garlic
 1 cup water
 1 chicken bullion
 2 tbsp. corn flour dissolved in 4 tbsp. water
 salt & pepper to taste
 oil for sautéing
 sesame oil (optional)

INSTRUCTION

1. Heat up a wok with oil. Sauté garlic, onion and tomato.

2. Add chicken and cook it well.
3. Add carrots, celery, baby corn, broccoli and cauliflower. Sauté for about 1 minute, then
add all the green vegetables and chicken bouillon. Mix well then add the water. Cook for
another minute or two depending how you like the doneness of your vegetables.
4. Season with salt & pepper according to your taste and add the optional ingredients
(sesame oil).
5. Lastly, add the dissolved corn starch, adjust according to your desired thickness.
6. Best to have it as half-cooked.