TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Salt and pepper to taste
Preparation Method
In a pot over medium heat,
heat the oil. Add the red
pepper and cook, stirring
regularly, for about 30
seconds. Remove from the
heat and drain on paper
towels. Add the ginger,
onions and garlic to pan and
cook until softened. Add
chicken and cook, stirring
occasionally, until lightly
browned.
Add the Coconut milk and
evaporated milk lower the
heat, add a cover and
simmer for15 minutes by
which time the chicken will
be tender Remove the
chicken and set aside.
Add pineapple and cream.
Season to taste with salt
and pepper and continue to
simmer until the sauce is
reduced by 1/3 to ½ and
thick. Return the bell pepper
and Chicken to the pot and
continue to cook for around
2-3 minutes. Serve hot, with
rice.
Chicken
Pochero
Ingredients
1 kilo of whole chicken
1 can of tomato sauce
1/2 cabbage
1 Pechay or Pak Choi
100g of green or Baguio
beans
5 Saba bananas
2 medium sized Yam (Sweet
Potatoes) or regular potatoes
1 medium onion, sliced
1/2 head of peeled, crushed
garlic
catsup
salt and pepper
sugar
cooking oil
Preparation Method
Cut the chicken into
portions.
In a pot, sauté the garlic and
onion in 1 tsp cooking oil.
Then add the chicken and
stir-fry for at least 3
minutes.
Add the Saba and the
potatoes cover and simmer.
After 5 minutes, add the
tomato sauce and catsup
cover again and simmer.
Add the Green or Baguio
beans and when they
already cooked put in the
cabbage and pechay, until
wilted.
Season with salt, pepper and
sugar according to taste and
serve
Adobong Manok
SA Gata -
Coconut
Chicken
Tang’s Kitchen Filipino recip e-book
Ingredients
Page 67