Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and extremely hot flavor that you would anticipate from this great curry dish.


NUMBER OF SERVINGS: 3-4

CHICKEN CURRY INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

2 Medium potato, hacked

4 cloves garlic, minced

1 medium onion, hacked

1 little green chime pepper, cut into solid shapes

2 containers coconut milk ( or 1 can coconut creme)

2 tablespoons curry powder

3 little carrots, hacked

1/2 teaspoon salt

1/8 teaspoon msg or vetsin

1/4 teaspoon blackpepper

2 tablespoon oil

Techniques:

1. In an extensive container, saute the garlic and onion. Include the chicken pieces and cook for 2-3 minutes, mixing continously.

2. Include the salt, msg, dark ground pepper then blend, include curry powder (mix).

3. Include the some coconut drain, blend, and cook for a moment until chicken is mostly cook.

4. Include the potatoes, carrots and green chime pepper, some coconut drain and heat to the point of boiling, then turn the warmth down to stew for 10-15 minutes or until the potatoes are delicate.

5. Serve hot with rice.

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Escabeche June 16 2015

ESCABECHE– is a Filipino formula is made by fricasseeing any sort of substantial fish, and garnish with sweet and sharp sauce with vegetables. You don't need to stick to lapu-lapu or any costly fish with a specific end goal to make this dish. Pick angles that are substantial and not all that much fish bones (like bangus).

There are endless varieties of this dish, from the Spanish adjustment of escabeche to the famous Chinese sweet and sharp.



NUMBER OF SERVINGS: 2-3

ESCABECHE INGREDIENTS:

1  (500 grams) piece expansive entire tilapia

1/4 teaspoon salt to season fish

1 glass oil for browning

1/4 glass margarine, for sauteing

3 cloves garlic, minced

1 medium onion, cut in strips

1 thumbsize ginger, jullienned

1/2 glass red and green pepper, cut in strips

1 carrot, jullienned

1/4 teaspoon dark ground pepper

1/4 teaspoon msg(optional)

1/2 tablespoon salt(adjust to your taste inclination)

2 teaspoons soy sauce

1/2 glass tomato sauce

1 glass water

1/2 glass cocoa sugar(just add to your taste inclination)

1/2 glass vinegar

2 tablespoons Cornstarch, disintegrated in 1/4 c water

COOKING PROCEDURES:

1 Season the fish with salt and sear in hot oil.

2. Warmth up the dish with oil, saute the garlic, onion and ginger.

3. Put in the carrots and the red, dark ground pepper and green chime peppers. Include soy sauce and tomato sauce. Cook for a moment.

4. Include water, chestnut sugar,  vinegar and  and heat it to the point of boiling. Try not to mix until it reaches boiling point.

5. Include and broke down cornstarch, mix and cook until the sauce turns out to be thick.

6. Put the fricasseed fish. At that point cook for a 2-3 minutes.

7. Present with ric

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