For most this will look like Tinolang Manok but for the Visayans this is a totally different dish and it’s called Kinamunggayang Manok which when directly translated means Chicken and Moringa / Malunggay leaves. So, what is the difference between tinola and this dish? The most evident difference us that...
Inampalayahang Manok in many ways is like tinola both starts with sautéed garlic, onions and tons of ginger before chicken is slightly browned and cooked in a broth the only big difference is the vegetables used because tinola uses young papaya and chilli leaves while Inampalayahang Manok uses bitter gourd...
Piaparan also called pipaparan or piarun is a Maranao style of cooking where meats like chicken and seafood is cooked in a coconut milk-based broth with garlic, onions, ginger, turmeric, spring onions, birds eye chillies, shredded coconut, vegetables and spiced with palapa. Piaparan also means “shredded coconut” in Maranao and...
Crispy Parmesan Crusted Chicken is a type of breaded cutlet prepared with chicken breasts, don’t get it confused with Chicken Parmesan as that’s a totally different dish. While both consists of breaded chicken, Chicken Parmesan is just breaded and cheeses are just added together with the sauce unlike Crispy Parmesan...
I am not sure if this still happens in the Philippines but I remember when I was young when my mom buys a whole dressed chicken there is a small plastic pouch on the chicken cavity that is filled with the offal meat like gizzard, liver and heart. I always...
Tebasaki means “wing tips” and it usually refers to the part of the chicken used on this dish, usually it is prepared with the end of the wings the one farthest from the chicken breast where it is lightly coated double deep fried then glazed in a sweet, sour and...
Tinutong na Manok sa Gata is a Bicolano dish prepared with native free-range chicken, young papaya, moringa leaves and red pepper cooked in coconut milk that is extracted from toasted coconut meat. Back in the Philippines this is quite an easy meal to prepare because grated coconut meat is easily...
Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty...
In Malaysia and Singapore this is called “Laksa Lemak” also known as Nyonya Laksa, basically a type of laksa served with a rich coconut gravy, slightly sweet and strongly spiced. Traditionally the stock is made with a fish-based gravy but modern versions like this Chicken Curry Laska recipe today is...
We barely see these two ingredients together specially in the Filipino cuisine as we always associate okra with other vegetables such as pinakbet and other soupy dishes like sinigang, chicken and okra together are just unheard of. Today we will change that because I had a very interesting discovery when...
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