Tag: main course
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
Belecan Stir Fried Noodles
Belecan Stir Fried Noodles
There’s a little bit of everything in these Indonesian stir fried noodles. Jumbo shrimp, fish balls, pork liver, water spinach, eggs, and tomatoes are stir fried with Chinese egg noodles in a sweet/spicy/umami flavored sauce made from belecan shrimp paste, chili paste, kecap manis, and soy sauce. You can simply just use shrimp with the noodles if you aren’t “adventurous” enough to add fish balls and pork liver. But I think they’re an important part of the flavor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tbsp belecan shrimp paste
- 3 tbsp chili paste
- 6 jumbo shrimp peeled and deveined
- 1/4 lb pork liver cubed
- 5 fill balls sliced
- 1/2 lb water spinach or regular spinach
- 1 tomato sliced
- 2 large eggs
- 2 tbsp kecap manis
- 2 tbsp light soy sauce
- 1/4 cup hot water
- 12 oz Chinese egg noodles prepared according to package directions
- 1 cup bean sprouts
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the garlic for 30 seconds.
- Add in the chili paste and belecan. Cook for 3 minutes.
- Add in the shrimp, fish balls, and pork liver. Cook for 30 seconds.
- Add in the spinach and tomatoes. Cook for a couple of minutes until the spinach starts to wilt.
- Push everything to one side of the pan. Crack in the eggs and let set for 30 seconds. Fold the protein and vegetables over the eggs and break up.
- Stir in the soy sauce, kecap manis, and water. Toss in the noodles. Cook for 1 minute.
- Turn off the heat. Toss in the bean sprouts.
Lemongrass Roast Chicken
Lemongrass Roast Chicken
Lemongrass is commonly used in Laotian cuisine. It is very aromatic and flavors whatever you introduce it to. This recipe utilizes aromatics such as lemongrass, onion, green onions, and garlic stuffed inside the cavity of a whole chicken. The chicken also has butter stuffed underneath the skin of the breast and is rubbed down with oyster sauce. The last 30 minutes of roasting, the chicken is basted with the pan juices.
Servings: 4
Ingredients
- 4 lb whole chicken
- 2 whole lemongrass cut into 3 pieces
- 1/2 small onion
- 2 green onion
- 3 garlic cloves
- 1/2 cup oyster sauce
- 4 tbsp butter
- salt and pepper
Instructions
- Pat dry the whole chicken; inside and out. Stuff the cavity with the lemongrass, green onions, onion, and garlic. Place 4 tbsp of butter under the skin of the chicken breast.
- Season with salt and pepper. Rub the entire outside of the chicken with oyster sauce. Wrap in foil and placd in the refrigerator for 24 hours.
- Preheat the oven to 350 degrees. Roast the chicken for 1 hour. Then baste the chicken with the juices every 10 minutes for the next 30 minutes.
