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As the breast meat is pounded thin and will be passed through heat twice,

marinate the chicken in buttermilk brine for about 4 hours to lock in moisture.

Add corn starch to the flour for extra crunch!

Fry at the right temperature which is about 350 F. Make sure meat is at room
temperature to prevent the temp of the oil from dropping during frying and to
ensure even cooking.

Do NOT drain on paper towels as this makes deep-fried foods soggy. Instead, use a wire rack set over a baking sheet to drain chicken

Chizza
Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 4 Pieces
Ingredients
4 pieces (4 ounces ounces each) boneless, skinless chicken breasts or cutlets
For the Buttermilk Brine
1 cup buttermilk
1 teaspoon salt
teaspoon pepper
For the Breading
cup flour
cup cornstarch
1 teaspoon salt
teaspoon pepper
For Egg wash
2 eggs, beaten
2 tablespoons buttermilk
For Frying
canola oil
For Toppings
cup pizza sauce
1 cup mozzarella cheese, shredded
cup pineapple tidbits
2 to 3 thin slices ham, cut into pieces
Parmesan cheese
Chili pepper flakes or hot sauce
Instructions
With a knife, slice the chicken breast horizontally, butterflying them open. Put butterflied chicken between two pieces of plastic wrap and
pound with a meat mallet to about -inch thick.
In a resealable bag, combine brine ingredients: buttermilk, salt and pepper. Add chicken breasts and marinate in the refrigerator for about 4
hours. Drain chicken well, discarding marinade. Pat chicken dry and allow to sit in room temperature for about 10 to 15 minutes.
On a shallow plate, combine coating ingredients: flour, cornstarch, salt and pepper. Whisk until well distributed.
In a bowl, combine egg wash ingredients: eggs and buttermilk. Whisk together until well blended and foamy.
Lightly dredge chicken in flour mixture, shaking off excess. Dip in egg mixture and then dredge again in flour mixture to fully coat. Don't shake
off excess flour, pack and press onto meat as possible.
In a cast iron skillet, heat about 2-inches deep of oil until hot but not smoking (350 F). Gently slide chicken into hot oil. Do not overcrowd pan,
cook in batches needed. Deep-fry chicken, turning as needed, for about 3 to 5 minutes or until golden and crisp. With tongs, remove from pan
and drain on a wire rack set over a baking sheet.
Arrange fried chicken cutlets in a single layer on a baking sheet. Spoon about 2 tablespoons of pizza sauce on top and spread to cover surface.
Divide shredded mozzarella onto each of the chicken pizzas. Top with pineapple and ham.
Bake in a 420 F oven for about 5 minutes or until cheese is melted and bubbly. Serve immediately with Parmesan cheese and hot sauce as
desired
Dynamite Lumpia

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield:
30 Pieces
Ingredients
30 pieces finger chili peppers (siling haba)
1 pound ground pork
6 cloves garlic, peeled and minced
cup green onion, chopped
1 teaspoon salt
teaspoon pepper
30 pieces spring roll wrappers (lumpia)
oil
Instructions
With a small knife, make a slit across the length of one side of
each chili peppers from the stem down to the tip. Work carefully
to keep stems intact. Using a teaspoon, gently scrape the inside
of chili pepper to remove seeds and pith. Rinse under cold
running water to remove any stray seeds. Drain well.
In a bowl, combine ground pork, garlic, green onions, salt and pepper to taste. Using a teaspoon, gently stuff each chili pepper with pork
mixture.
Separate lumpia wrappers and lay on a flat work surface. Place one stuffed pepper on wrapper. Fold sides of wrapper to enclose chili pepper,
leaving stem exposed. Roll tightly to fully cover chili pepper and seal seam with a dab of water. Repeat with remaining chili peppers.
In a pan over medium heat, heat about 2 inches deep of oil. Add prepared peppers in a single layer and cook, turning as needed, for about 7
to 10 minutes or until golden and crisp. Do not overcrowd pan, cook in batches as necessary. Adjust heat if wrappers are browning before
meat filling is cooked through. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce or
spicy vinegar dip.

Plum Sauce Chicken Lollipops


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Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Yield: $
Servings
Ingredients
cup plum sauce
3 tablespoons calamansi juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon chili oil
1 thumb-size ginger, peeled and grated
3 cloves garlic, peeled and grated
1 teaspoon salt
teaspoon pepper
1 pound chicken drumettes
sesame seeds, toasted
Instructions
With a knife or scissors, cut the skin and tendon around the base
of chicken drumette. Holding the exposed bone of the drumette,
gently push the meat all the way down the opposite end, forming
a knob of meat like a "lollipop". Repeat with remaining drumettes.
In a bowl, combine plum sauce, calamansi juice, soy sauce, honey, rice vinegar, chili oil, ginger, garlic, salt and pepper. Whisk together until
well-blended.
Add frenched drumettes to plum sauce mixture and marinate in the refrigerator for at least 4 hours or overnight for best results.
Drain chicken, reserving marinade. In a sauce pan over medium heat, bring marinade to a boil for about 5 minutes.
On a lightly greased baking sheet, arrange chicken in a single layer. Bake in a 350 F oven, basting every 10 minutes with marinade, for about
30 to 35 minutes or until browned and cooked through. Remove from oven and sprinkle with sesame seeds. Serve hot.
Garlic is the heart of this dish but it burns rather quickly. Taking cue
from my beef salpicao, I cook the garlic in warm (not hot) oil to allow
it to release full flavor before it browns.
Make sure the shrimps are drained well. You want them to sear
nicely and not cook in their own steam. After the initial medium low
heat cooking of the aromatics, increase the heat to high. Shrimps
cook really fast and they only need a few quick toss on a hot pan to
finish soft and tender.

Sizzling Gambas

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 4
Servings
Ingredients
1 pound large shrimps, peeled, deveined, leaving tail intact
2 tablespoons cold butter
1 tablespoon oil
1 head garlic, peeled and minced
4 Thai chili peppers, stems trimmed and minced
small red bell pepper, seeded, cored and cut into thin strips
small green bell pepper, seeded, cored and cut into thin strips
2 tablespoons Chinese cooking wine
cup tomato sauce
salt and pepper to taste
cup Panko bread crumbs
Instructions
In a wide pan over medium low heat, add butter and oil. When butter just begins to melt, add garlic and chili peppers. Cook, stirring
occasionally, for about 3 to 5 minutes or until garlic lightly browns.
Increase the heat to high, stirring regularly to prevent garlic from burning. Add bell peppers and cook, stirring regularly, for about 1 to 2
minutes.
Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or until it begins to change color. Add wine and cook, stirring regularly, for
about 1 minute or until wine is almost absorbed. Add tomato sauce and continue to cook, stirring and tossing regularly, for another 2 to 3
minutes or until shrimps are cooked and sauce is thickened. Season with salt to taste. Remove shrimps from pan and transfer onto sizzling
plates.
Add bread crumbs to pan and cook, stirring regularly, for about 1 minute or until lightly browned (the bread crumbs will absorb some of the
leftover sauce in the pan). Sprinkle bread crumbs over gambas and serve hot

Rellenong Hipon

Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield:
6 to 8 Servings
Ingredients
1 pound (about 30-36 pieces) large shrimps
pound ground pork (or chicken)
cup green onions, finely chopped
cup water chestnuts, finely chopped
cup carrots, shredded
1 to 2 cloves garlic, peeled and minced
1 teaspoon soy sauce
teaspoon salt
teaspoon pepper
15 pieces springrolls, cut diagonally into two triangles
oil for deep frying
Instructions
Peel shrimps and remove heads, leaving tail intact. With a small
knife, make an incision near the head and all the way down the
center of the shrimp's back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make
a small incision on the inside of the shrimp close to the tail. This will allow the shrimp to straighten not "curl" during frying.
In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
Place about teaspoon meat filling between each butterflied shrimp and press to close around filling.
On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper
over shrimp and the then fold the pointed side down. Roll wrapper around shrimp forming a tight log, moistening sides with water and
pressing lightly to seal. Place in a single layer, seam side down, on a dish and cover with moist paper towel until ready to fry.
In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking. Add shrimp rolls into oil with seam side down. Cook,
turning on all sides as needed, until wrapper is golden and crisp and meat is cooked through. Do not overcrowd pan and fry in batches as
needed. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

Spicy Tahong
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Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 4
to 6 Servings
Ingredients
2 pounds mussels, shelled and drained well
4 tablespoons olive oil
1 head garlic, peeled and minced
6 to 7 Thai chili peppers, stemmed and minced
1 small onion, peeled and sliced thinly
1 small bell pepper, cored, seeded and cut into thin strips
cup tomato sauce
2 tablespoons dry sherry (or Chinese cooking wine)
salt and pepper to taste
Instructions
In a wide pan over medium heat, warm olive oil. Add garlic and chili
peppers and cook, stirring regularly, for about 1 to 2 minutes or until fragrant.
Increase the heat to high. Add onions and bell pepper and cook, stirring regularly, for about 1 minute or until tender yet crisp. Add mussels
and continue to cook for about 3 to 5 minutes.
Add tomato sauce and wine. Continue to cook for about 4 to 5 minutes, stirring regularly. Season with salt and pepper to taste.
Notes
Garlic burns fast. Make sure oil is warm and not hot when sauteing garlic so it will infuse its flavors into the oil without burning

Honey Bagoong Chicken Wings


Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 4
Servings
Ingredients
3 pounds chicken drumettes
cup ginisang bagoong alamang (sauteed shrimp paste)
cup honey
salt and pepper to taste
Instructions
Rinse chicken wings in cold water and drain well.
In a large bowl, combine bagoong and honey until blended. Add
chicken and massage with mixture. Marinate for at least 4 hours for
best flavor.
Remove chicken from marinade and season with salt and pepper to
taste. Reserve marinade.
In a small sauce pan over medium heat, heat honey-bagoong
marinade for about 5 minutes or until thick and syrupy.
Line a baking sheet with foil and spray it with non-stick cooking
spray. Arrange chicken in a single layer on prepared baking sheet and bake in a 385 F oven for about 30 to 35 minutes or until chicken is
cooked through and skin is caramelized. Halfway through cooking, turn and baste chicken with marinade. Remove from oven and serve hot.
Notes
Please note that I used bottled sauteed shrimp paste for this recipe. As this bagoong alamang was cooked in spices, substituting "raw" (pink-
colored) bagoong will not yield the same results as this honey bagoong chicken wings we have here.
I marinated the drumettes in the honey-bagoong mixture for about 5 hours and baked them in the oven for about 35 minutes while
occasionally basting with the glaze

Tokwat Baboy
Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins
Yield: 4 to 6 Servings
Ingredients
1 (about pound) piece pork ear
1 pound pork belly
water
1 small onion, peeled and quarted
1 head garlic, peeled and crushed
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
1 (16 ounces) block firm tofu
cup oil
For the Dipping Sauce
cup pork broth (from boiling pork)
1-1/2 cups vinegar
cup soy sauce
1 teaspoon salt
teaspoon pepper
2 tablespoons sugar
4 to 5 shallots, peeled and chopped
2 Thai chili peppers, minced
Instructions
In a pot over medium heat, combine pork ear, pork belly and enough water to cover. Add onions, garlic, bay leaves, pepper corns and salt.
Bring to a boil, skimming scum that may float to top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is fork-
tender. Remove from heat and drain well, reserving cup of the liquid. Allow to cool to touch and dice meat.
Drain tofu from packing liquid. Lay tofu in a single layer on paper towels. Place a few sheets of paper towels on top and gently pat tofu to
remove excess moisture. Cut into 1-inch cubes.
In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown
and crisp. Do not overcrowd pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper
towels.
In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper and sugar. Bring to a boil, stirring occasionally, until sugar and
salt are dissolved. Add shallots and chili peppers and cook for about 40 seconds. Add pork pieces and tofu cubes. Cook, tossing gently to
combine, for about 1 minute or until just heated through and covered with sauce. Serve hot

Cheese Sticks
4.0 from 1 reviews
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Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Yield: 12
Pieces
Ingredients
1 pound Velveeta or cheese of choice
12 pieces spring roll wrappers
oil
Instructions
Cut cheese into thin, long strips. Freeze for about 15 to 20 minutes.
Separate wrappers into individual sheets. On a flat working surface,
lay wrapper like a diamond. Place cheese on middle of wrapper.
Fold bottom pointed end of wrapper over filling. Fold side ends of
the sheet inward and roll tightly into a log. Wet the pointed edge of
the wrapper with a dab of water to completely seal. Repeat with
the remaining cheese and wrappers.
In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down in batches, if necessary, and fry, turning once or
twice, for about 1 to 2 minutes or until golden brown and crisp. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot
with sweet and sour sauce.
Baked Tahong with Sweet Chili-Mayo Topping
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Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 4
Servings
Ingredients
24 pieces large green mussels (half shell)
1 cup mayonnaise
cup Cheddar cheese, shredded
2 tablespoons sweet chili sauce
1 tablespoon green onions, chopped
juice from one lime
Instructions
Remove any beard, grit and dirt from mussels. Wash well, drain
and pat dry.
In a bowl, combine mayonnaise, cheese, sweet chili sauce, green
onions and lime juice.
Spoon about 1 teaspoon of mayo-chili mixture on mussels and
arrange in a single layer on a baking sheet. Bake in a 375 F oven for
about 10 to 15 minutes or until golden brown and bubbly. Serve
hot.
Notes
I used frozen green mussels that are already half-shelled. If using live mussels, steam mussels just until shells open and remove top shell

Nilasing na Hipon (Drunken Shrimp)


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Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 4
Servings
Ingredients
1 pound shrimp, head on
cup rum
1 teaspoon salt
teaspoon pepper
1 cup flour
1 tablespoon corn starch
2 cups oil
For Spiced Vinegar
1 cup vinegar
small red onion, peeled and diced
2 to 3 cloves garlic, peeled and minced
Thai chili pepper, minced
4 to 5 peppercorns, cracked
teaspoon salt
Instructions
With scissors, trim off tendrils of shrimp. Wash and drain well.
In a bowl, combine shrimp, rum, salt and pepper and marinate for about 1 hour. Drain shrimp and discard liquid.
In a bowl, combine flour and cornstarch. Dredge shrimp in mixture until fully coated.
In a pot over medium heat, heat oil. Deep-fry shrimp until pink and crisp. With a slotted spoon, remove from oil and drain on paper towels.
Serve with spiced vinegar.
For the Spiced Vinegar
In a bowl, combine vinegar, onions, garlic, chili pepper, pepper corn and salt

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