Tag: Filipino
Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim, meaning “to absorb”, and Manok meaning “chicken”, is an easy go to meal that requires very minimal prep. Bring all of the braising ingredients to a simmer and braise the whole chicken for an hour. Then you create a pineapple soy gravy with the braising liquid in the same pot. I also created a recipe with all of the leftovers; utilizing the rest of the chicken and gravy. I made a stirfry out of onions, bell peppers, jalapeños, pineapple, and diced chicken. I tossed all of that with gemili pasta and used the leftover gravy as the sauce.
Ingredients
- 4 lb whole chicken
- 4 cups pineapple juice
- 3/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple tidbits
- 2 shallots sliced
- 6 garlic cloves minced
- 2” ginger sliced
- 1 tbsp salt
- 1 tsp black peppercorns
- 1/3 cup water
- 1/3 cup cornstarch
Leftover Pineapple Chicken Pasta
- 3 tbsp vegetable oil
- 1/2 medium white onion diced
- 2 jalapeños thinly sliced
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 6 green onions chopped
- 1 lb leftover pineapple chicken diced
- 1 cup pineapple tidbits
- 2 cups pineapple gravy
- 1 lb dry pasta (penne, gemili, bowtie) cooked al dente according to package directions
Instructions
- Dissolve the brown sugar in the pineapple juice and soy sauce in a large pot. Bring to a boil.
- Add in the garlic, shallots, ginger, pineapple tidbits, salt, and peppercorns.
- Lower the chicken breast side up into the pot. Place a cover on the pot. Lower the heat to medium low. Simmer for 30 minutes.
- Flip the chicken over. Cover. Simmer for another 30 minutes. Remove the chicken and place on a platter.
- Strain the sauce of the aromatics. Bring to a boil. Simmer for 10 minutes.
- Make a slurry with the cornstarch and water. Whisk it into the sauce. Simmer for a minute or two until thickened.
- Spoon the gravy over the chicken and serve.
Leftover Pineapple Chicken Pasta
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, bell peppers, jalapeños, and green onions for 5 minutes.
- Stir in the chicken and pineapple. Cook for 3 more minutes.
- Add in the cooked pasta. Sauté for 2 minutes.
- Pour in the leftover pineapple gravy. Simmer for a couple of minutes.
- Let rest for 5 minutes before serving
Calamansi Cheesecake Bars
Calamansi Cheesecake Bars
Since learning how to cook Filipino food a couple of years ago, I’ve been a little obsessed with calamansi juice. The fruit looks like a large lime with the center of an orange, but has a citrusy/pineapple flavor. With the fruit being indigenous to the Philippines, you can really only find calamansi concentrate in the U.S. unfortunately, but it’s better than nothing. I’ve also been obsessed with cheesecake for the last 38 years of my life. So here’s a popular Filipino dessert that is a combination of cheesecake and a lemon bar, just with calamansi juice.
Equipment
- food processor
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup sugar
- 2 large eggs beaten
- 2 tbsp flour
- 1/4 cup calamansi juice
- 1/4 tsp baking powder
- powdered sugar
Instructions
- Mix together the graham cracker crumbs, flour, brown sugar, and salt.
- Add to a food processor with the cold butter. Pulse until the butter looks like coarse crumbs.
- Press the crumbs into a greased 10” springform pan or an 8”x8” baking pan. Preheat the oven to 350 degrees. Bake for 8 minutes.
- While the crust is baking, add all of the filling ingredients into the food processor and blend until smooth.
- Once the crust is finished baking, pour the batter on top. Bake for 30 minutes.
- Allow the bars to cool at room temp for an hour. Then placd in the refrigerator and let cool even further for 4 hours.
- Lightly dust the top with powdered sugar.
Sizzling Tofu Sisig
Sizzling Tofu Sisig
Typically when you think of sisig, you think of pork belly, chicken, or pigs head. Here is a vegetarian option of the popular Filipino dish that is just as tasty using fried tofu. When selecting tofu, make sure to use firm or extra firm. Press the tofu for 20 minutes, wrapping it layers of paper towels and weighing it down. Then cube it, toss it in cornstarch, and fry it for 4 minutes a side. Before you start anything else, place a cast iron skillet in a preheated 450 degree oven. You will want to have this hot and ready when the sisig is finished. Now you can sauté the onions, garlic, bell peppers, and chilies for a few minutes in a regular sauté pan. Pour in the calamansi juice and soy sauce. Let reduce for a couple of minutes. Add in the tofu and mayo. Sauté for just 1 more minute. Transfer the sisig from the sauté pan to the hot cast iron skillet. Serve the tofu sisig immediately.
Equipment
- cast iron pan
Ingredients
- 1 block firm tofu pressed and cut into cubes
- 2 tbsp cornstarch
- vegetable oil for frying
- 1 1/2 tbsp butter
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
- 3 green Thai chilies finely chopped
- 1/4 cup calamansi juice
- 3 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
Instructions
- Toss the cubes of tofu in the cornstarch.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Cook the tofu in 2 batches, making sure to not overcrowd the pan.
- Fry for 4 minutes a side.
- Drain the grease on paper towel. Set aside.
- Melt a tbsp of butter in a large sauté pan over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the bell peppers and chilies. Sauté for 3 more minutes.
- Pour in the calamansi juice and the soy sauce. Simmer for 2 minutes until it is slightly reduced.
- Add in the tofu and the mayonnaise. Sauté for 1 minute. Season with salt and pepper.
- Transfer the tofu sisig into a hot cast iron skillet. You can toss the cast iron skillet in a preheated 450 degree oven for 10 minutes when you start cooking the onions for the sisig. Serve immediately.
