'Chicken recipes' archive

Chicken tinola and liver sauce

Tinolang manok or chicken soup with green papaya and chili leaves was a huge favorite with my family when my brother and I were growing up. My father taught me how to make a special dipping sauce to make the tinola experience even more satisfying — a mixture of mashed chicken liver with patis (fish sauce). I taught my own kids to eat tinola with chayote rather than green papaya, and I never had the opportunity to introduce them to green papaya and the mashed liver and patis dipping sauce until a few nights ago.

Premature chicken eggs for arroz caldo

The chicken arroz caldo recipe in the archive was posted in May, 2003 when this blog was but a month old. I was using a pitiful 1.3 megapixel camera and I didn’t think it was important to photograph the premature chicken eggs that went into the arroz caldo. Well, that was almost five years ago and I have learned a lot of things since then…

Adobo, quail eggs and rice

The first time I cooked this adobo, quail eggs and rice dish, I dropped the shelled hard boiled quail eggs into the adobo sauce and simmered them for a few minutes so that the eggs became light brown in color. I used chopped onion leaves for garnish.

The second time I cooked the same dish, I did not add the quail eggs until I was assembling the dish…

Rellenong manok (stuffed deboned whole chicken)

The more traditional way of cooking stuffed deboned whole chicken is to leave only the bones in the wings. The thighs and drumsticks are deboned and stuffed as well. But that’s too much for me. I deboned the carcass, and as far as the thigh, but stopped there. BUT unlike most cooks who cut through the chicken breast to make deboning easier (they sew up the chicken during the stuffing part), I did no such thing…

Chicken menudo

I call this my great extended recipe. See, one 800 gram pack of chicken thigh fillets can feed as many as eight persons if you know how to extend it.

By adding vegetables, you double the bulk. But that doesn’t mean you have to dilute the flavors too. Add a piece of chorizo de bilbao and [...]

Chicken embutido

A long time ago, my mother-in-law told me that the best way to make sure that the embutido is perfectly shaped is to cook it in an empty tin can. I finally did as she said and look at how perfectly round the slices of my chicken embutido are.

What do I mean by empty tin [...]

Pinatisang manok 2 (chicken soup with fish sauce)

Now, how does the broth acquire that golden color? Two things. One is the patis. But unless you drown your broth with patis which will make your soup dish inedible, the broth wll still look a little pale even after adding patis. So, what’s the secret? The secret is unpeeled onions. Not only are whole onions great for flavoring your broth; the golden color of the skin of white onions will help the broth to acquire a deep golden color.

Chicken, gizzards and upo (bottle gourd) soup

Together with the baked scallops, this chicken, gizzards and upo (bottle gourd) soup were the last things I cooked before I finally acknowledged that I was sick and had to stay in bed. I started feeling strange on Saturday but not bad enough to change my usual routine. Despite the chills on Saturday evening (I thought the aircon’s temperature was just too cold), I managed to cook lunch on Sunday. Then, on Sunday evening, I knew I was really sick and dinner consisted mostly of leftovers and make-your-own sandwiches.

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House On A Hill

Asian cooking

• Sam’s Japanese rolls
• Maskara
• Ikan Moolie (fish in coconut gravy)
• Taiwanese shaved ice
• Fish fillets with hoisin sauce
• Spicy baked plapla
• Chicken and coconut cream soup
• Lemongrass tamarind chicken
• Pork and asparagus egg drop soup
• Beef with sate babi sauce

How to cook

• Stir frying basics
• Crispy chicken strips with sweet and sour sauce
• Stewed mung beans
• How to wrap lumpia (spring rolls)
• A few kitchen tips
• Aromatic (and tastier!) spring roll wrappers
• Video: gutting and cleaning fresh fish
• Cutting corn off the cob
• How to make crepe-like lumpia (spring roll) wrapper
• Sweet and sour fish: don’t forget the ginger