Paulina and I have been together since 1982, and it’s truly been an adventure.
Paulina like me, have her ancestors migrating from Spain. However the Filipino cuisine is really a mixture and blend or Chinese, Malayan, and Spanish cuisines. Some of our history can be viewed, click on the link.
Back in ’92, we spent a year together with our son John E in the Philippines. During that time, we enjoyed a wide variety of her cuisine.
During all these many years, I spent time with Paulina and her family .. lots of family cooking and enjoying dining out.
BTW, Paulina is really into “classical music”, check out her Treasure Chest of YouTube Videos.
And so, I’ll be adding lots and lots of our favorite recipes. Many of our recipes will only be the generic recipes as we don’t yet have our versions documented and include any tutorials. However, since we, like many others, use the recipes to temper them to our own liking, you should be able to make yours as you see fit, eh?
Watch for lots more Filipino recipes, they’re a coming.
Prep Time | 2 hours |
Cook Time | 50 minutes |
Servings |
People
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- cup coconut milk (optional) Not used in the Manila area
- 1/4 cup soy sauce
- 1 1/4 cup rice vinegar
- 12 cloves garlic
- 3 whole chile Bird's eye or other fiery chili
- 1 1/2 tsp Fresh Pepper ground
- 3-4 lbs chicken theighs
Ingredients
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|
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
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