CHICKEN CURRY

I've been wanting to cook chicken curry but the curry powder or curry paste here in UAE is soooo strong. I like our curry powder in the Philippines, just right for my palate. So, when my mother-in-law came here last December to visit us, I asked her to bring me some curry powder. I cooked chicken curry a few weeks ago but it wasn't good. The sauce was so thick because I used coconut cream instead of coconut milk. This time around, it was a success and I never thought it was so easy to prepare... really. *wink*

CHICKEN CURRY

Ingredients:
2 chicken breast, cut into serving portions
1 large potato, cubed
2 medium carrots, sliced into rings
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, sliced
1 small tomato, chopped
2 tbsp. curry powder
1/2 tsp. dried oregano (optional)
1 tsp. ginger powder (optional)
1 cup coconut milk
1 tsp. cornstarch dissolved in
1/2 cup chicken broth
salt and pepper
olive oil
1 tbsp. butter

Procedure:
In a bowl, mix the chicken breast with 1 tbsp. curry powder, ginger powder, dried oregano, salt and pepper. Leave for a few minutes.

In a wok, heat some cooking oil and pan fry the potatoes until brown. Drain on paper towel and set aside.

In the same wok, heat olive oil and butter. Saute garlic, onion, ginger and tomato until aromatic. Add the chicken and cook until the chicken are a little bit browned and the oil from the chicken come out, about 5-10 minutes. Add the remaining 1 tbsp. curry powder and mix until fully combined, about 2-3 minutes..

Add the coconut milk, fried potato and carrots. Do not stir and cover just yet to let the oil from the coconut milk to come out, just for a couple of minutes or so. Then cover and continue to simmer until the vegetables are a bit tender. Add the bell pepper and season with salt and pepper according to your preference.

Pour the chicken broth with cornstarch and mix slowly until a little thickenned in consistency. Taste and season again if desired.

Serve over steamed rice.

TOMATO - LETTUCE SALAD WITH SALTED EGG

I prepared this along with my Oven Roasted Chicken Breast. I usually prepare tomato-lettuce salad and this time I added salted egg and it turned out quite okay. It's just that the salted egg turned mushy after quite awhile maybe because I didn't drained the lettuce too well. Here's the recipe if you like.

TOMATO - LETTUCE SALAD WITH SALTED EGG

Ingredients:
1 salted egg, chopped
1 large tomato, seeded and chopped
1 small onion, chopped
7 lettuce leaves, chopped
1/2 lime juice*
olive oil
salt and pepper

Procedure:
In a large mixing bowl, combine the lime juice, a little amount of olive oil, salt and pepper. Mix together. Add the vegetables then mix again. Then add the salted egg and mix carefully.
Serve immediately.

• • • • • • •

* We use Indian lime since it's the closest to our calamansi with what's available here in UAE but you can use calamansi, lemon or the regular lime.

pork with potato and carrot in spaghetti sauce

Menudo or not or something like that... Hehehe... Whatever. Just couldn't think of anyhting to prepare that time. We were still arranging and getting sttled at the new house... and no internet. I was lazy I didn't like to cook... really... too lazy all I want to do is sleep because I was tired arranging the house (boxes and platics of things were piled after each other). But somehow I was able to prepare our lunch and dinner... same dish since Kim and I are not eating dinner (die-eat... hahaha).

With some pork belly slices, a potato and a carrot, and some spaghetti sauce at hand, lunch and dinner were solved. I placed the pork belly slices with a lot of fat in a wok with a little water and seasoned with salt. I let it simmer and when the liquid has evaporated it released it's own oil and I let it cooked in it until the pork belly slices are brown and crisp. I took it from the wok and set aside. Then I sauteed minced garlic, sliced onion and jullienned ginger (in the same wok with the oil from the pork belly) until aromatic. Added the remaining pork belly slices (the ones with less or no fat) and sauteed until brown. Then added the carrot and potato (cubed) and sauteed again for a few minutes. Then added about a cup of the spaghetti sauce. Seasoned with salt and pepper and even a little bit of brown sugar (so that the sauce would not be too sour or just to make it a little bitty sweet). That's basically it. I just placed it in a bowl and sprinkled some pring onion leaves on top and the pork belly that I browned and reserved earlier.

chopsuey rice topping

this was supposed to be my entry for the la.pi.s. over the top theme last week. unfortunately i was not able to post it... laziness that is. i'm starting to be very tired these days, because of my getting bigger and heavier preggy tummy. hehehe... but anyways, i'm posting this here.

first, i saute garlic, onion and ginger in olive oil until aromatic. then i added the chicken strips and cooked until a little brown. then added the shrimp and continue cooking until shrimps are cooked, just a couple of minutes. next, i added the red and green bell peppers and button mushroom. next, i added the cornstarch which i dissolved in water. continued simmering until sauce is a little bit sticky. then , added the vegetables like cauliflower, young corn, carrots and cabbage. then season to taste. lastly, served hot over steam rice.

squash - beans - shrimp guinataan

still another variations of squash-beans love team. this time with shrimp and coconut cream.

ingredients:
2 cups frozen shrimp, thawed¹
3 cups squash, cut into cubes
2 cups string beans, sliced in to 2" long
2 cloves garlic, crushed
1 small onion, sliced
1/2 thumb-sized ginger, sliced

1 cup coconut cream
salt and pepper

2 tbsp. olive oil

procedure:
season shrimp with salt and pepper. heat oil in a wok and saute shrimp until cooked, about 2 minutes. drain and set aside.

in the same wok saute onion, garlic and ginger until fragrant.

add squash and cook for 3-5 minutes. then add the coconut cream and let boil to release it's oil and until squash is cooked.

add the beans and shrimp. season with salt and pepper and taste according to your preference.

cook for another 1-2 minutes.

• • • • • • •

¹ you can use fresh shrimp or prawns.

² i used canned coconut cream but you can also use fresh coconut cream which is the first extraction.

chicken in oyster sauce with pechay

still wondering what to prepare for lunch today that's just simple and fast. weather's terribly hotter now here in uae and i simply couldn't stand the heat in the kitchen. and since we're refraining from eating pork these days (because of the swine flu and uae temporarily banned importing and selling of pork), we only have chicken in the freezer... i requested that we buy beef next time even if it's a bit expensive here.

i just simply cooked the chicken with oyster sauce and added pechay for vegetable. it's easy and fast and yet delicious.

i already have an entry for chicken with oyster sauce and i put potato wedges, and now i used pechay and i liked it much better and did some revisions.

ingredients:
chicken wings and legs, cut into serving portion
3 cloves garlic, minced
1 small onion, sliced
1 tbsp. ginger, minced
1/4 cup oyster sauce
salt and freshly ground pepper
2 tbsp. butter
2 tbsp. olive oil
1 bunch pechay, separate white part and leaves, chopped

procedure:
season chicken slices with salt and pepper.

in a wok, heat oil and butter. add chicken slices and cook until golden brown.

then add onion, garlic and ginger. continue sauteing until aromatic.

add oyster sauce and mix until chicken are coated well with oyster sauce.

season with salt and pepper according to your taste. add the white part of pechay and cook for about 1 minute. then add the pechay leaves and cook for another 1 minute stirring. turn off the heat and serve.

kangkong salad

k bought a bunch of kangkong from the souk last weekend. some i used to cook adobong kangkong, some for the fish, and now for the salad. this is so easy to make and very nutritious. kim even planted some of the stalks since he liked kangkong so much and kangkong grows easily.

ingredients:
2 handfuls kangkong leaves, stalk not included
1 tomato, seeded and sliced
1/2 onion, sliced
1 thumb-sized ginger, sliced
2 tbsp. lemon juice
2 tbsp. vinegar¹
1 tsp. sugar
salt and pepper

procedure:
wash the kangkong leaves thoroughly. blanch the kangkong leaves in boiling water. drain and set aside.

in a small bowl, combine the vinegar, lemon juice, sugar, salt and pepper. taste according to your preference.

in another bowl, toss together the blanched kangkong leaves, tomato, onion and ginger. then pour the vinegar-lemon mixture over and toss again to combine.

serve.

• • • • • • •

note:
you can also put a little patis if you likebut since kim doesn't like patis, i omitted it.

¹ as for the vinegar, tuba vinegar is much better to use. but you can also use the white vinegar which i used since it is the only available at the moment. you can also use apple cider vinegar.

pork afritada

it has been a while since i was able to cook a tomato based stew. afritada was a dish introduced to us by the spaniards. just like the menudo, caldereta, callos and pochero. this is easy to prepare and nutritious as well. i cooked this last night for our dinner.

i based my afritada miss connie's recipe here. i just changed some of the ingredients based on what's available at my kitchen and just for the 3 of us.

ingredients:
3 slices pork liempo
1 potatoes
1 carrots
1 red or green bell peppers
1 tomatoes
1/2 cup frozen sweet peas, thawed
1/2 cup spaghetti sauce¹
1 cup water
3 cloves garlic
1 small onions
1 bay leaves
salt and pepper
1/4 tsp. dried oregano
3 tbsp. olive oil

procedure:
cut the pork into 2 x 2 inch cubes.

peel and finely mince the garlic. coarsely chop the tomatoes.

heat the olive oil in a thick-bottomed casserole. when hot, add the pork cubes and cook over high heat until the edges start to brown. the pork will initially expel water. just keep the heat up until the mixture dries up and the pork starts to render fat. then cook the pork in the mixture of fat and oil until the edges start to brown. at this point, you can pour off the fat.

add the garlic, tomatoes, bay leaves and spaghetti sauce to the pork and stir well. Season with salt and pepper. pour in the water, stir, cover and simmer for about 10 minutes.

meanwhile, prepare the rest of the vegetables. peel the carrot and cut into half-rings, and peel the potato and cut into cubes. peel the onions and chop. core and seed the bell pepper and cut chop.

add the vegetables to the stew. stir well. add the oregano. cover and simmer for 15-20 minutes or until the meat and vegetables are done. add more water if necessary. add only about half a cup each time to avoid thinning the sauce. adjust the seasonings. finally, add the sweet peas and simmer for another 2 to 3 minutes.

let stand for 10 minutes to infuse the flavors.

serve hot.

• • • • • • •

¹ i used spaghetti sauce since i ran out of tomato sauce or tomato paste.

squash - beans with tausi

another way to prepare squash and beans tandem. still quick and easy for the hot weather here in uae.

ingredients:
1 slice pork belly, cut into thin slices
3 cups squash, cut into cubes
2 cups kentucky beans, sliced in to 2" long
2 tbsp. tausi
2 cloves garlic, crushed
1 small onion, sliced
1/2 thumb-sized ginger, sliced
1 tbsp. oyster sauce
1/2 cup water
freshly ground pepper

procedure:
wash tausi in water, drain and mash with the back of the fork. set aside.

place the pork belly slices on a wok with little water and salt. let boil until water evaporated and pork renders its own oil. cook until golden brown.

take away the cooked pork slices and drain on paper towel. set aside.

in the same wok saute onion, garlic and ginger until fragrant. add the tausi and oyster sauce. continue mixing for 1 minute.

add water and squash. mix and let squash cook covered for about 3-5 minutes.

add the kentucky beans and mix. season with pepper and taste according to your preference. cook for another 1-2 minutes.

adobong talong with breaded chicken fillets

prepared a quick lunch for today. it's getting real hot here in uae and feels like in a sauna when i'm in the kitchen. i can't even enjoy cooking and baking anymore because of the very hot weather. how much more for the next few months before winter starts... hhmmm... can't wait for winter. hehehe...

as for the quick lunch, i prepared adobong talong with breaded chicken fillets for makuy. this is quick even the chicken, i just used a ready breading mix for that.

for the adobong talong
ingredients:
1 pork belly slice, cut into thin strips
3-4 eggplants, sliced diagonally
2 cloves garlic, crushed
1/2 onion, sliced
1 siling haba
1 bay leaf
5-7 peppercorns
3 tbsp. soysauce
3 tbsp. vinegar
1/3 cup water
1 tsp. brown sugar
salt and pepper

procedure:
place pork belly slices on a wok with a little water and salt. boil until water evaporates and pork render it's own oil. continue cooking until golden brown. take away the browned pork slices and drain excess oil on paper towels. set aside.

with the oil in the wok, saute onion and garlic until fragrant and onion is wilted. add the soy sauce, vinegar and water. let boil for a few minutes before mixing. add bay leaf, peppercorns and siling haba.

add the eggplant and mix to coat with sauce. you can add soy sauce, vinegar and water if you want to have more sauce. cook for 5 minutes or just until the eggplant is cooked but not too wilted or soggy. taste according to your preference. season with salt and pepper if desired.

for the breaded chicken fillets
ingredients:
1 chicken breast, deboned and sliced thinly
1 cup fruit cocktail syrup¹
ready breading mix²
cooking oil for deep frying

procedure:
marinate the chicken slices with the fruit coctail syrup for at least 1 hour or longer. drain very well and discard liquid.

heat the oil in a sauce pan.

dredge the chicken slices in the ready breading mix until coated well. shake off excess coating. deep fry until golden brown. drain on paper towel.

• • • • • • •

¹ i have frozen the fruit coctail syrup i used when i made a fruit cocktail. that's why i decided to try it on the chicken. but you can use lemon or calamansi for this.

² if you don't have ready breading mix at hand, use cornstarch or flour, egg and breadcrumbs. just season your cornstarch or flour with salt and pepper.

pork in oyster sauce with potato and beans

don't know what to prepare today. i thought of preparing adobo since i still have a few slices of pork belly left in the freezer but i wanted to have vegetables since i still have potato and string beans left.

i cooked the belly adobo style and added oyster sauce to add more flavor and omitted the bay leaf and lemon juice... just a little bit of soysauce and vinegar. then cooked until the pork are very tender and the water have reduced. i then added the potato. then once potato was tender i added the string beans. season to taste... done.

it looks good... and it tastes good, too.


ingredients:
350 gm. pork belly, cut into serving portions
3 cloves garlic, crushed
1 small onion, sliced
1 medium potato, peeled and cut into serving portions
1 cup string beans, sliced into 2" long
3 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. vinegar
water
salt and pepper
cooking oil

procedure:
heat oil in a wok, saute onion and garlic until fragrant. add the pork belly and brown a bit.

pour enough water just to cover the meat. add the oyster sauce, soy sauce, vinegar, salt and pepper. bring to boil then lower fire to simmer until meat are tender. you might need to add water just as to not dry the sauce. this dish should have a little sauce.

when the meat is almost tender and the sauce is reduced to more than half, add the potato, mix and continue cooking until potatoes are just cooked.

add the string beans, mix and cook for another minute. adjust taste if needed.

upo misua soup

i have an upo remaining in the kitchen for almost a week now and some part of it was starting to get spoiled. so, instead of throwing it into waste and since i found some misua in the pantry i'll make a soup for our lunch. i was glad that it's a sure hit to the father-and-son.

it's easy to prepare and at the same time budget-saving as well. i was not able to measure the ingredients but you can always experiment as to your preferences. this serves 3-4 persons.

ingredients:
upo, peeled, halved and sliced
pork, cut into small pieces
garlic, crushed and sliced
onion, sliced
ginger, sliced
tomato, sliced
pork cube dissolved in water
misua
cooking oil
salt
pepper
spring onion, green part only, sliced

procedure:
in a wok saute onion, garlic and ginger until fragrant.

add pork slices and fry until brown.

add the tomatoes and upo. saute for 1 minute.

add the pork cube dissolved in water. cover and let boil.

add the misua and add more water if needed.

season with salt and pepper.

serve hot with green onion leaves for topping.

squash - beans guinataan

this one i saw in a food video blog and since i have the ingredients in my kitchen, i decided to try it. fortunately, makuy ate it even if it was cooked with gata.
ingredients:
1/4 kl. pork, cut into bite size pieces
2 cloves garlic, crushed
1/2 onion, sliced
1 thumb-size ginger, sliced
2 cups squash, cubed
1 cup string beans, sliced into 2" long
1-2 siling haba
1 cup coconut milk
cooking oil
salt
pepper

procedure:
heat about 2 tbsp. cooking oil in a wok/pan. over high heat fry the pork until browned. set aside.

in the same wok/panreduce the oil in half. saute onion, garlic and ginger until fragrant.

add the squash and the fried pork. saute for 2-3 minutes.

add the string beans and saute for another 2 minutes.

pour the coconut milk and add the siling haba. season with salt and pepper (you can also use patis in seasoning instead of salt). mix slightly and allow to simmer for a few minutes until coconut milk renders its oil and reduce to half.

taste and season according to your preference.

as they said, you can never go wrong in adding gata to your dishes. it always comes out delicious. simple dishes with a special ingredient... gata.

tortang talong

category: main dish
serving: makes 3 servings.

this is another dish that reminds me of home. if you're in a hurry and you need to prepare a quick breakfast or lunch or dinner for your family, you just have to cook this. i always prepare tortang talong as is, grilled or boiled talong with egg; but this time, i tried adding chopped onions and tomatoes. and for the first time, makuy ate it! :D it makes any parent happy when your children eat what you prepare for them specially if it's nutritious.

i always boil my eggplant everytime i make tortang talong, but it always ends up too mushy and loose. this time i chose to broil my eggplant in the oven and i found out that it's more intact and even much easier to peel (easier to handle). you can also grill it in charcoal but it takes time since you have to prepare the charcoal. or you can just put it infront of your oven fire until it's charred. i used a little cornstarch to even hold the torta together.


ingredients:
3 eggplants
2 eggs
1 tbsp. cornstarch
salt and pepper
1 small tomato, chopped
1/2 small onion, chopped
oil for frying

procedure:
wash the eggplant. place in a baking sheet or aluminum foil and broil in the oven until skin is charred. let cool.

remove skin from each of the eggplant. using the back of your fork flatten each eggplant meat. set aside.

in a small bowl, beat the eggs together with the cornstarch. season with salt and pepper. in a nother small bowl mix together the chopped tomato and onion and put a little of the beaten egg just to coat the tomato and onion. set aside

soak each eggplant one at a time in the beaten egg and let the eggplant absorb the egg.

nn a small frying pan, heat oil over medium heat and put the soaked eggplant in one at a time. then put a little tomato-onion mixture on top of the eggplant and press a little bit until it incorporates with the eggplant. once the bottom is golden brown, flip over using the stem of the eggplant to brown the other side. drain on paper towel. serve with ketchup or soysauce with lemon or just soy sauce.

pinakbet

we've been eating pinakbet in a restaurant here in al ain and we love it. it's one of our favorite evrytime we go in golden gate (a chinese restaurant that is serving chinese and filipino dishes). i even asked kim to simulate that pinakbet because ir's really good.

well today, i decided to make pinakbet at home. it's not the same as the golden gate but it passed the taste test of kim. hehehe...

ingredients:
1/4 kl. pork belly, cut in 1" pieces
3+3 cloves garlic, crushed
1/2 onion, sliced
1/2 tomato, sliced
1 thumb-sized ginger, sliced
1 siling haba
1 large eggplant, sliced
2 handfuls squash, cut into large cubes
1 handful string beans, sliced into 2" length
1 small ampalaya, sliced and rinsed in water with salt
2 tbsp. bagoong
1 cup water
2 tsp. patis
salt and pepper

procedure:
boil the pork belly slices in water with salt and 3 cloves garlic until tender. drain excess water and air dry for a few minutes. deep-fry the pork belly until golden brown. drain on paper towel and set aside.

saute the remaining garlic and onion until fragrant. add the ginger, tomato and the siling haba and mix for a minute.

add the bagoong, water, patis and the vegetables. mix well until fully blended. let boil. lower the heat and simmer covered until vegetables are cooked.

add the pork slices and season with salt and pepper according to your taste. turn off the heat and serve.

hash browns

today's friday, weekend here in uae but my refrigerator's still empty. we were not able to go to grocery last night after kim's work since he was not feeling well... he feels feverish up until now.

so there i was in the kitchen wondering what to prepare for breakfast. i saw 1 potato, 1/2 carrot and a little cabbage remaining. hmmmm... i found instant noodles also. since kim;s feeling sick, i prepared instant noodles with cabbage, carrots and egg. as for the potato, i made hash brown.

this recipe serves 2-3 persons.

ingredients:
1 large potato, peeled and shreded
salt and pepper
2 tbsp. breadcrumbs
3 tbsp. oil

procedure:
squeezed the shreded potato using a cloth or paper towel with it's juices. this will not make the potato mushy and the hash brown crispy.

season with salt and pepper.

mix the breadcrumbs well with the seasoned potato.

heat the oil in a pan, then put a tablespoonful of the shreded potato and spread them out in the pan. cook until golden brown on both sides.

drain on paper towel.

broccoli mushroom stir-fry

i prepared broccoli and mushroom for lunch today. i was able to buy broccoli. it is seldom done since here in uae, broccoli is expensive. however, i could have bought cauliflower but i wanted to have broccoli for a change.

this is a simple dish and took me no less than 30 minutes to prepare and cook since there are lesser ingredients involved... the lesser the better.

this recipe makes 3-4 servings.

ingredients:
1 cup pork, sliced thinly
2 cloves garlic, crushed
1/2 onion, sliced
1 tbsp. ginger, sliced
1/3 cup button mushroom, chopped
1-1/2 cup broccoli, chopped
1 tbsp. cornstarch
1 cup water
salt and pepper
2 tbsp. oil

procedure:
brown the pork in 1 tbsp. oil and season with salt and pepper. drain and set aside.

add the remaining oil in a wok and saute garlic, onion and ginger. stir-fry until fragrant.

add the mushroom and pork. then add the broccoli and stir-fry for 1-2 minutes.

blend the cornstarch with the water and pour over the wok. continue stirring until lightly thickened. season with salt and pepper.

cover for another 2 minutes then turn off the heat.

monggos

monggos (in our bisayan language, monggo for tagalog, or mung beans in english). everyweek, we i see to it that i prepare this for my family. mainly because makuy eats it and he rarely eate vegetables. although it's not really good for me and kim (because after eating monggo, some of our joints started to ache) won't hurt us too bad.


for my monggos dish, i added upo and cabbage, available in my kitchen. however, you can use other vegetables like kalabasa and malunggay. i added siling haba for a little kick.

this recipe makes 2-3 servings.

ingredients:
1-1/2 cup monggos, cooked
1 cup pork, sliced
2 cloves garlic, crushed
1 small onion sliced
2 tbsp. ginger, sliced
1 pc. siling haba
1 small tomato, sliced
1 cup upo, sliced into rings and quartered
1 cup cabbage, sliced
salt and pepper
2 cups water
4 tbsp. oil

procedure:
heat 2 tbsp. oil in a casserole and brown pork. season with salt and pepper. drain and set aside.

heat the remaining 2 tbsp. oil in the same casserole and saute garlic, onion and ginger until the onion is transluscent and wilted.

add the cooked pork, tomato and siling haba. mix again.

add the cooked monggo and water. season with salt and pepper. cover and bring to a boil.

add the upo and cabbage and turn off the heat.

lumpiang shanghai

my husband requested this one. last week he asked me to prepare lumpiang shanghai and last weekend they went to the souk (public market) to buy fresh shrimp. makuy even loved it. he ate it all, even the vegetables i added, potato and carrot. that's good enough for me.

for this dish i was able to prepare 2 batches; one for our lunch today and another batch for the next time. i placed it in a container inside the freezer. it will be ready to deep-fry the moment somebody would crave for lumpiang shanghai again.

for the vegetables, there are variety to choose from; but i chose carrots and potato since it's the ones available. you can use or add singkamas, bean sprout, bell pepper, even malunggay leaves would be nutritious. hhmmm... i'll try that next time. i also used breadcrumbs instead of flour, just a personal preference. but i coated the ends of the lumpia with flour to seal the open end since i cut the lumpia into two.

this recipe makes 3-4 servings.

ingredients:
1/2 cup ground pork
1/2 cup shrimp, shelled, heads discarded and diced
1 large carrot, shredded
1 medium potato, shredded
2 cloves garlic, diced
1 medium onion, diced
1 spring onion, diced
1 egg
salt and pepper
1/4 cup breadcrumbs
20-24 lumpia wrapper
1/4 cup flour

procedure:
mix all the ingredients except the lumpia wrapper and the flour. mix until well combined using your hand.

place the flour on a shallow bowl. set aside.

place a lumpia wrapper diagonally in a flat surface (kitchen counter, make sure it's clean; cutting board; or plate). put about a tablespoon of the lumpia mixture near the bottom of the wrapper and form into log. (as shown on #1 below)

roll over the wrapper almost halfway making sure that it's tight or at least not soggy. (as shown on #2 below)

fold both ends towards the center and continue rolling. when you almost reached the end, wet the corners with water and seal the ends. (as shown on #3 and #4 below)

slice the lumpia roll in to two and dredge the open end with flour to seal it. (as shown on #5 and #6 below)

deep-fry lumpia by bathes on a medium fire so as not to burn the wrapper and cook the filling.

drain on paper towels.

serve with your favorite dip.

chicken menudo

category: main dish
serving: 6

this was my first time i prepared chicken menudo. our housemates seemed to like it, i'm glad. though it was not the complicated usual menudo , it was still menudo. hehehe...



ingredients:
1/2 kl. chicken, cut into serving portions
1/4 cup lemon juice
1-1/2 tbsp. soy sauce
3 cloves garlic, minced
1 onion, sliced
1 tomato, chopped
1 bell pepper, sliced
1 potato, cubed
1 carrots, chopped
1 cup tomato sauce
7 pcs. hotdog, sliced diagonally and cooked
1 tbsp. cooking oil
salt
fresh ground pepper

procedure:
in a large bowl, combine chicken, lemon juice and soy sauce. mix well and marinate for 3 hours in the refrigerator.

in a large pan, heat oil and saute garlic, onion and tomato over medium heat until garlic is fragrant.

add marinated chicken and cooked until lightly browned.

add bell pepper, potato, carrot and tomato sauce. mix well. allow to boil and let simmer, about 5-8 minutes.

add cooked hotdogs and season with salt and pepper. continue cooking for about 2 minutes more.