Adobong Manok sa Gata

Since we will have a long weekend, I decided to cook something that will survive frequent reheating. I thought this recipe will do so here we go:

1/2 kilo chicken, sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc chicken broth cube
1/2 cup vinegar
2 pieces bay leaves
2 cups coconut milk
1 medium papaya (supposedly green but the woman in the market gave me yellowish green, well, almost ripe), sliced

1. Combine chicken, garlic, onion, broth cube, vinegar and bay leaves in a bowl. Let stand for 15 minutes.
2. Transfer mixture into a pan and simmer until tender.
3. Pour in coconut milk and sliced papaya.
4. Simmer until papaya is crisp-tender. Adjust seasoning using salt, black pepper and cayenne pepper.

Enjoy!

Vanilla Coconut Macaoons

This is what you'll get when you attempt to cook macaroons on an oven toaster! Sigh!

Well, it still tastes good!

Here goes:

2 1/2 cups desiccated coconut
1 can condensed milk
2 teaspoons vanilla extract

In a bowl, combine desiccated coconut, condensed milk, and vanilla. Mix until well blended. Drop a small amount in cup cake sheet and bake.

:(

Pork Liver Hawaiian

For this weekend I was hoping to make something that I love to eat, chicken liver. I went to the market early but since I was still looking for some celery I arrived quite late in the chicken section of the market. All chicken livers were gone. I haven't spotted a single one left. My spirit was quite dampen by it but I looked for other ways to make do with the ingredients that I have already bought.

When I passed by the meat section, I saw a cute little pork liver on one of the stalls and I decided to buy it. I was shocked when the prize was only 20 pesos, wow!

This is it, this is what I cooked this weekend.

200g pork liver, cut in small pieces
234g pineapple tidbits, drained (reserve syrup)
1 small onion, chopped
1 medium carrot, cut into strips
3 stalks celery, chopped
1/2 tbsp cornstarch

1. Marinate liver in 1/2 tbsp soy sauce, half of pineapple tidbits syrup, 1/2 tsp pepper, and 1/4 tsp rock salt. Drain. Fry in hot oil until light brown. Set aside.
2. Stir-fry onions, carrots and celery in margarine until half-tender. Add pineapple tidbits and 1/2 cup water. Season with 1/2 tbsp brown sugar, 1/4 tsp iodized salt and 1/4 tsp pepper. Simmer for 10 minutes.
3. Add fried liver and cornstarch, dissolved in remaining pineapple tidbits syrup. Continue simmering for 3 minutes, or until cooked.

Enjoy!

Fishtek Tagalog

For this weekend I decided to do some fish dish hoping to start a healthier new year. I scanned my Yummy magazine collection and saw this very easy recipe from their September 2011 issue.

So I decided to try this recipe. Here goes:

1/8 cup soy sauce
juice of 4 calamansi
a dash of pepper to taste
5 cloves garlic, peeled and smashed
300 grams white fish fillet
oil
1 red onion, sliced

1. Combine soy sauce, calamansi, pepper, and garlic. Marinate fish in this mixture for 30 minutes. (The fish absorbs a lot of flavor so don't overdo the marinating).
2. Heat a pan over medium heat then add a couple of swirls of oil, just enough to coat the bottom of the pan lightly. Once oil is hot, remove fish from marinade and fry, waiting until a touch of golden on each side and cooked through. Do not overcook. Set fish aside.
3. Fry onions. When onions reached your desired degree of softness, add remaining marinade to the pan and cook until everything bubbles up. Simmer rapidly for a minute or two. You want to make sure the marinade cooks thoroughly since it was in contact with the raw fish.
4. Once sauce is done, return fish to the pan and toss gently with the onions and sauce, just enough to warm fish. Serve immediately.

Amount spent for this recipe: 110 pesos.

Enjoy!