Tag: main course
Chicken Tocino
Chicken Tocino
In the Philippines, silog refers a breakfast platter of sinangag(garlic fried rice), itlog(sunny side up eggs), and a pork or chicken tocino. This happens to have become my favorite breakfast. Anything that’s pork will be my go to, but this chicken tocino recipe is really damn good. It’s even a little easier to prepare than the pork tocino since you don’t have anything to slice with the chicken. What we’re really creating with the marinade is a sugar and salt cure. The pineapple juice acts a a natural tenderizer while adding a sweetness to the chicken. The banana ketchup adds a zing to the flavor. The chicken needs to marinate for at least 12 hours, but no more then 24. Add the chicken and all of the marinade to a saucepan and cook until all of the liquid has evaporated. Add cooking oil to the chicken to help brown and create caramelization to the chicken; almost adding a sweet candy-like coating.
Ingredients
- 2 lbs bone skinless chicken thighs
- 1 cup pineapple juice
- 1/4 cup banana ketchup
- 1/2 cup sugar
- 1 tbsp garlic powder
- 1 tbsp salt
- 2 tbsp vegetable oil
Instructions
- Whisk together the pineapple juice, banana ketchup, sugar, garlic powder, and salt.
- Marinate the chicken thighs in a gallon sized ziplock bag for at least 24 hours.
- In a large sauce pan over medium high heat, add in the chicken with all of it’s marinade. Bring to a boil, then reduce the heat to medium.
- Simmer until all of the liquid has been evaporated.
- Add the cooking oil. Brown the chicken until it is caramelized.
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
Curried Goat Stew
Curried Goat Stew
Goat happens to be the most consumed meat in across the world; except in the U.S. I think that it tastes like a cross between beef and lamb; with the meat being leaner, lower in cholesterol, calories, and saturated fat. You can find goat at most ethnic markets for relatively cheap. My local Asian market sells bone in cubed goat shoulder in 2 1/2lb bags already frozen for $12. ‘Curried goat stew is really popular in African and Caribbean cuisine. The goat is first boiled in salted water. Boiling helps tenderize the goat, plus makes goat stock that you will use in the recipe. The goat is then sautéed with onions, ginger, garlic, tomatoes, and spices. After that, the goat stock is incorporated back into the pot. The goat stew is simmered for at least 45 minutes to an hour, allowing the goat to become more tender and the sauce to thicken. Serve the curried goat stew with rice.If you want to be close minded to eating goat, there are a few different cuts of meat that you can substitute. If you want to use lamb, cubed bone in shoulder or lamb shanks would be acceptable cuts since they need to be slow cooked like the goat. For beef, cubed chuck, short ribs, brisket, or shanks will be suitable. But I still highly recommend trying goat.
Servings: 4
Ingredients
- 2 1/2 -3 lbs bone in goat shoulder cubed
- 1/4 cup vegetable oil
- 1 medium onion diced
- 5 garlic cloves minced
- 1 tbsp ginger minced
- 4 Roma tomatoes diced
- 4 tsp curry powder
- 1 tsp white pepper
- 1 tsp smoked paprika
- 2 tsp thyme
- 2 tsp salt
- 1 habanero pepper
- 2 green onions chopped
- 2 tbsp cilantro chopped
Instructions
- Add the goat to a pot of cold salted water. Bring to a boil and simmer for 1 hour.
- Scoop out the goat and set aside.
- Save the goat stock and set aside.
- Heat up cooking oil in the same pot over medium high heat. Brown the goat gor 8-10 minutes.
- Add in the onions, ginger, and garlic. Sauté for 2 minutes.
- Add in the tomatoes, curry powder, white pepper, smoked paprika, thyme, and habanero pepper. Cook for 5 minutes.
- Add in 3 cups of the goat stock, salt, green onions, and cilantro. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes.
Fish in Parchment Paper
Fish in Parchment Paper
This is a really simple, but flavorful, as well as healthy recipe to prepare fish. The fish fillet is seasoned and layed across lemon slices; top side covered in garlic and dill. It is then wrapped up in parchment paper, creating a little package for the fish to steam in. This only takes 15 minutes to bake in the oven. If you want to make this fish a little less healthy, add a 1/2 tbsp of butter to the fish before baking. Serve with Persian dill rice.
Equipment
- parchment paper
Ingredients
- 8 oz skinless fish fillet tilapia, swai, cod, rock fish, snapper
- 3 slices lemon
- 2 garlic cloves minced
- 1 sprig dill
- salt and pepper
Instructions
- Preheat the oven to 425 degrees. Tear a piece of parchment paper big enough to fold over your fish fillet. Season the gish fillet with salt and pepper on both sides. Lay it across the lemon slices. Cover the top of the fillet with garlic and dill.
- Fold over the edges of the parchment paper to seal in the fish. Place on a baking sheet.
- Bake the fish for 15 minutes. The fish will steam inside of the parchment paper.
