I finally made a Chicken Mami that satisfied my craving for this very common Filipino dish. The noodles were always the key, for me anyway, and it so happened that I found a good brand of noodles at the Filipino Sari-Sari Store today.
Chicken and noodles go so well together every country probably has its own version. In Southeast Asia, the chicken noodle soup you’ll find is most certainly Chinese in origin. Mie is the Chinese word for noodles. So in Indonesia, Malaysia and Singapore, this dish is called Mie Ayam or Chicken Noodle. It’s only the Philippines where there came a slight change. Continue reading “Mami: Philippine Chicken Noodle Soup”
Ahhh….the ubiquitous Sate of Indonesia. Different regions in Indonesia have their different versions of sate. Understandably, you will hardly ever get Sate Babi in the Muslim parts of Indonesia. But you’ll get it in Bali, which is in the Hindu part of the country or in the Christian islands like Flores Island.
This Sate Ayam recipe is from the island of Madura, off the coast of the central island, Java. It’s also very common to find this sate peddled on the streets as well as in five-star hotels in Jakarta. You may try it with various meats: lamb, goat, beef or chicken. The lovely combination of lime juice, ground peanuts, chilis, and the sweet soy sauce makes it perfect for goat meat. You have to try that at least once.
The recipe I found on the internet was in Indonesian. My Bahasa Indonesia is hardly passable now. I want to apologize, if I made a mistake in the translation and messed up the recipe – the taste tells me I didn’t do so bad.
Still, my Indonesian readers, I hope you will forgive me…or better yet, please correct me if I made some mistake. Boleh? Continue reading “Masakan Indonesia: Sate Ayam”
Lasang Pinoy, the Filipino food blogger’s event, has a very interesting theme this month: Distinctly Pinoy with a Twang. Pinoy Fusion. Philippine cuisine, as we know it, is even now a fusion of various influences: Malay, European, American, Chinese and Arab influences….a veritable melting pot of the various cultures that left an impact on our own culture, our language and our traditions. The Filipino’s contemporary reality has made the mix even more fascinating. I can’t wait to see what my fellow Filipino food bloggers out in cyberbia will come up with.
Here’s a dish I like to call Italian Adobo. It’s similar to Chicken Scarpariello and a recipe I saw on a PBS cooking show hosted by Lidia Bastianich. I’ve made both recipes in the past and came up with this…it has more complex flavors while using an easier method of preparation. Continue reading “Lasang Pinoy 12, Distinctly Pinoy with a Twang: Italian Adobo”
Here’s another Cuban-style Arroz con Pollo recipe, second in a series I said in a previous post I would undertake for this blog. Between this recipe and the first one, I prefer this one for flavor. Although, I think I’ll marry the two recipes and come up with a better one that will be for keeps…until the next best recipe I find anyway!
Continue reading “Arroz con Pollo 2: Cuban-Style”
This is my first attempt at Chicken Inasal…not so bad but I have a feeling it’s far from the real thing, which I have yet to try. The real thing is found in Bacolod, capital city of Negros Occidental province in the Visayas region of the Philippines. “Inasal” is actually an Ilonggo word which refers to the grilling method of cooking.
Spouse and I went to the Bacolod Chicken Inasal outlet at the Greenbelt Mall in Makati a couple of years ago and he just went gaga over their chicken. Everytime we had to go out to eat he would give me this goofy grin and suggest, “Bacolod chicken?” Continue reading “Chicken Inasal”
Here’s the chicken dish I made using the salsa from yesterday. It’s a cross between a chicken and pepperoni recipe I found in our local newspaper and the chicken salsa recipe a former officemate told me about. It’s pretty simple to make… Continue reading “Chicken Salsa Pepperoni”
This Filipino dish was one of the first ones I learned to cook. It’s pretty simple and follows the very basic Philippine saute then braise manner of cooking.
This particular recipe uses chicken breasts but you can use pork or a combination of pork and chicken, which is how we always had it at home. It may look like a Chicken Cacciatore with all the bell peppers, but there’s one big difference – fish sauce. We use fish sauce to flavor this dish and it works very well.
Continue reading “Afritada”