Pininyahang Manok

If you are craving for something savory, creamy and sweet, well this dish might be the one for you. Pineappled Chicken is an easy-to-do and definitely a yummy all-time favorite among Pinoys. You can either use evaporated milk, cooking cream or even coconut milk for the sauce. And add as much chilli as you want for that extra spice. Here’s the recipe.

Ingredients:

1 whole chicken (chopped into serving parts)

1 can evaporated milk

1 small ginger, sliced

1 onion, chopped

4 cloves garlic, chopped

1 red bell pepper, sliced

1 can pineapple chunks (reserved the syrup)

Fish sauce to taste

Black pepper to taste

Cooking oil for sautéing

Procedure:

1. In a skillet of hot cooking oil, sauté the ginger, garlic and onions. Add the fish sauce.

2. Add in the chicken and stir fry for about five minutes.

3.  Pour the pineapple syrup and let it simmer for about fifteen minutes or until chicken is tender. Add the pepper.

4. Pour in the evaporated milk and the red bell peppers and bring to a quick boil.

Transfer to a serving dish and enjoy with hot steamed white rice.

Cheers!

Jane

Pork Nilaga

Nilaga literally translates to “boiled” in Tagalog. It’s a very simple stew of pork, and some vegetables, seasoned with salt and pepper. Nevertheless, it is packed with a savoury soup. To further enhance the flavor of this dish, we usually eat it with a condiment of fish sauce and calamansi. Folks, here is my recipe for a Filipino classic, Pork Nilaga.

Ingredients:

1 kg pork ribs

1 bunch green beans

2 large sweet potatoes, peeled and cut into large cubes

2 corn, cut in about 2” slices

1/2 cabbage, sliced into three

Whole pepper corns

1 medium onion, sliced thinly

Salt to taste

Procedure:

1. Boil the pork ribs in a saucepan of about five cups of water. Add a pinch of salt, and a few peppercorns, and the sliced onions. Let it simmer until pork is tender.

2. Add the sweet potatoes and corn.

3. Once the first batch of vegetables are cooked, add the green beans and cabbage. Let it simmer a bit and then turn off heat.

Serve hot with white rice.

Cheers,

Jane