Crispy Fried Chicken

Crispy Fried Chicken Ingredients:

* 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred

* 1 cup buttermilk (optional)

* 1 to 2 tbsp. salt

* 1 tsp. pepper

* 1-1/2 cups

all-purpose flour

* 1 tsp. garlic powder

* 1 tsp. onion powder

* 1 tsp. sweet paprika

* 1/4 tsp. cayenne

* 1/2 tsp. sugar

* salt and pepper

* 2 to 3 eggs

* hot sauce (optional)

* oil, for frying

Crispy Fried Chicken Cooking Procedures:

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.

2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.

3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.

5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.

6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

Nilagang Baka

Nilagang Baka Ingredients:

3/4 kilo of beef short ribs, cut into serving pieces

1 whole garlic

1 whole onion, peeled

4-5 pcs. of peppercorns

2 bunches of pechay (Chinese cabbage)

3 medium-sized potatoes, quartered

salt to taste

Nilagang Baka Cooking Procedures:

1. Place the beef pieces in a casserole and cover with water.

2. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt.

3. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender.

4. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.

5. Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes.

6. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high.

7. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary.

8. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.

Crispy Tuna Belly

Crispy Tuna Belly Ingredients:

tuna belly

herbed salt

1 egg

1-1/2 c. of bread crumbs

2-3 c. of cooking oil for frying

Crispy Tuna Belly Cooking Procedures:

1. Wash and clean the tuna belly well. Pull out or cut off remaining entrails or blood. Scrape off the skin to remove remaining scales. Cut into strips about two inches wide and five to six inches long. Season with herbed salt or a mixture of salt and pepper if herbed salt is unavailable.

2. Beat the egg with a teasponful of water.

3. Place the bread crumbs on a large plate.

4. Over high heat, heat the cooking oil in a fryer of a wok until smoking. Turn down the heat to medium-high.

5. Dip each strip of tuna belly in the eggwash then roll on the bread crumbs. Carefully drop into the hot oil. Cook about five to five pieces at a time so as not overcrowd the pan and to prevent the temperature of the oil from dropping. Cook until golden. Turn them over if you have to for even browning. Do the same for the rest of the tuna belly strips. Lift from the oil using kitchen tongs. Drain on paper towels.

6. Serve at once with garlic-mayo sauce**.

** For the garlic-mayo sauce: Mix together a tablespoonful of finely minced garlic and about a cup of mayonnaise. Pour in about 1/4 c. of water in a thin stream while continuously mixing the sauce. Note that the amount of water will depend on how thick or how thin your mayo is. Mix until smooth. Season with salt and pepper. Add about a teaspoon of chopped parsley and stir a few times. Chill until use.

Biko Macapuno

Biko Macapuno Ingredients:

6 rice cooker cups malagkit (glutinous rice)

5 rice cooker cups water

3 x 400gm cans coconut milk

500 gm muscovado sugar

1 x 340gm/12oz bottle of sweetened macapuno (mutant coconut)

Biko Macapuno Cooking Instructions:

1. Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking.

2. Pre-heat oven to 375F/190C/Gas Mark 5.

3. In a wok or big frying pan, boil the coconut milk. Add the muscovado sugar, stir to dissolve and bring to boil. Add in the sweetened macapuno (including the syrup). Bring to boil again and lower heat. Simmer until thick - about 5-10 minutes.

4. Add all the half-cooked malagkit to the wok and stir to mix well. Do this until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10 minutes.

5. Transfer to a baking dish; pat level. Put in the oven for about 5 minutes or just enough to dry out the top a little. Cut into squares and serve warm or cold.

Optional:

This does not need any more garnishings, you may add the traditional topping for biko - the latik*.

*To make latik: Boil a can or two of coconut milk. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment. This sediment is now your "latik". Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares.

Ube Biko

Ube Biko Ingredients:

1 1/2 cups ube, boiled & mashed

3/4 cup condensed milk

1/2 cup NESTLE Fresh Milk

1/4 k malagkit rice, cooked

crushed panutsa and grated cheese for topping

Ube Biko Cooking Instructions:

1. Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan.

2. Cook stirring constantly until slightly thick.

3. Add in malagkit and cook until thick.

4. Spread onto an 8″ banana leaf-lined bilao.

5. Top with crushed panutsa and grated cheddar cheese for topping, if desired.

6. Slice and serve with hot tea, coffee, or chocolate.

Optional:

This does not need any more garnishings, you may add the traditional topping for biko - the latik*.

*To make latik: Boil a can or two of coconut milk. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment. This sediment is now your "latik". Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares.