Chicken and Spinach in Oyster Sacue

www.facebook.com/pinoystylefood

INGREDIENTS:

300g. Chicken
3tblsp. Oyster sauce
100g. Native spinach
20g. Chop leeks
1/8tsp. Salt
1/8tsp. Garlic powder
2tblsp. Vegetable oil
¼ Glass of water

DIRECTION:

1.) Clean and chop the chicken, season with 1/8 teaspoon of salt and 1/8 teaspoon of garlic powder then set aside.

2.) In a frying pan put 3 tablespoon vegetable oil then sauté the chicken, add 3 tablespoon oyster sauce stir until mix. When too thick add ¼ glass of water then put the lid and bring to simmer.

3.) When the sauce thickens add 100 grams of native spinach on side then stir.

4.) From last minute of cooking add chop leeks for garnish and for additional aroma.

5.) Serve with rice and share to everyone.

Steamed Roast Chicken Recipe

www.facebook.com/pinoystylefood

INGREDIENTS:

1 Whole Magnolia Chicken
2tsp rock-salt
1tsp Maggi Magic sarap all in one seasoning granules
3tblsp Orange zest
3tblsp Orange juice
250ml - 1 liters Cooking oil
pinch of freshly cracked black pepper

PREPARATION: 
1.) Rinse whole chicken in water then place it with clean dry towel to absorb the liquid, In this way you can season well the whole chicken when it's dry.

2.) Combine orange zest, orange juice, magic sarap granules and rock-salt then gently massage the seasoning from the skin to the meat of the whole chicken and set aside to marinate for 5 minutes.

COOKING INSTRUCTIONS: 

1.) To Steam Whole Chicken

For a large steamer put 4 cups of water bring to a boil and drop 3pcs. of bay leaf for additional aroma, place the whole chicken and steam for 35 minutes-1 hour until cooked.
After an hour remove steamed cooked chicken and set aside.

2.) To Roast

In a frying pan put 1 liters cooking oil heat up to medium heat temperature for a minute. Again gently place the chicken and let it fry for a while until the skin turn into orange to red in color then you can now turn it over the other side.The whole chicken was already cooked in the steamer so there's no need to fry it longer but only to achieve the crispy skin to it.

Steamed fry whole chicken must be rest for 5 minutes after it is removed from frying pan so that the natural juices are allowed to settle.This produces chicken that is more tender and allows for easier carving.

And before serving the dish sprinkle with freshly cracked black pepper.

NOTES: The chicken was already cooked after it was steamed so you can serve the chicken as it is, the only thing to do is to carve the meat and serve it with potato or with rice as well as with your favorite dip. And don't forget share.

Leche Flan (No oven dessert)

AFFORDABLE PINOY LECHE FLAN RECIPE

www.facebook.com/pinoystylefood

INGREDIENTS:

5 egg yolks or whole eggs

195grams evaporated milk=10tablespoon

195grams condense milk= 10tablespoon

Melted sugar for molding pan

25 tablespoon water

11 tablespoon of brown sugar
1 teaspoon of vanilla (optional)

COOKING DIRECTIONS:

1.) on a mixing bowl put 5pcs of egg yolk (whole eggs), 195grams evaporated milk, 195grams of condense milk

and give a stir until will mixed.

2.) Caramelizing brown sugar

*On a sauce pan put 25 tablespoon of water and add the 11 tablespoon of brown sugar, bring to a boil for 1 minute and simmer until caramelized.

Afterwards put it into molding pan that serves as a base for the batter of leche flan mixture.

3.) Cooking (steamed leche flan)

* Prepare 2 cups of water into steamer preheated/ boiling point before placing your molding pan with the leche flan mixture.

* Cover a piece of clean towel or foil into molding pan with leche flan mixture and simmer until 25-30 minutes.

* Chill in fridge first before serving our gorgeous leche flan recipe...remember to cook with love

4-5 Sevings

Pinoy Style Calamares Recipe

www.facebook.com/pinoystylefood

Without using any food coloring and food preservatives and additives to this you can now add extra calamares for your meal.

Before eating Calamares be aware to!

• When Calamares has bright yellow to orange in color, were most of street foods probably they used coloring. The darker in color the more food coloring. 
• Did you already taste calamares with taste of drugs prescription or just like syrup antibiotics?.They have preservatives to it.
• Calamares meat to soft almost melt to your mouth they used tenderizer.

Chicken Drums and Chicken Wings with Pinoy Mango Sauce

www.facebook.com/pinoystylefood

Inspire by those pinoy entrepreneurs. Here's my own chicken recipe that I know Filipino love the most mango and chicken in one. Try this who knows it will be a success for your food business.
  

INGREDIENTS:
½ kilo Chicken wings

½ kilo Chicken drums

62grams Crispy fry breading mix (½ cup of flour with 1 ½ tsp salt, 1tsp. garlic powder, 1tsp. ground black pepper)

2pieces mango

1-2Tablespoon butter

1Piece small size white onion (dice)

¼ teaspoon salt

¼ teaspoon garlic powder

½ teaspoon fresh ground black pepper

2-3Tablespoon white sugar according to your taste

½ Glass of water or chicken stock

DIRECTIONS:

1.) Boil the chicken in a stockpot for 1 minute then 

transfer to strainer to drain water.

2.) Coat the chicken with crispy fry breading mix or the flour seasoned with salt, garlic powder and black pepper powder.

3.) Deep fry the chicken drums and wings until golden brown then place in paper towel to remove excess oil.

4.) In a sauce pan with low heat put 2 tablespoon of butter sauté white onion until translucent then season with ¼ teaspoon salt, ¼teaspoon garlic powder and ½ teaspoon fresh ground black pepper. 

5.) Add ½ glass water or chicken stock brings to boil then add chopped mango bring to simmer for 3-5 minutes.

6.) From the sauce pan transfer the sauce into blender machine pulse then blend until smooth, then strain to blend smooth mixture sauce.

7.) In a mixing bowl put cook chicken wings and drums then add mango sauce and toss to mix.

Tuyong Dilis, Spinach and Potato Salad Recipe

Another way to prepare your dilis, that everyone will enjoy it's distinctive flavor were pinoy food should be. www.facebook.com/pinoystylefood

Okoy (Shrimp fritters)

Okoy (Shrimp Fritters)

For only 20 pesos baby shrimp and just five ingredient fix.

www.facebook.com/pinoystylefood


Ingredients:

1/4kg. Whole baby shrimp
2pcs. Whole eggs
1pc. Small size white onions (mince)
2tblsp. Flour
1tsp. Salt to taste
Oil for pan frying

Directions:

1.) Rinse and clean the shrimp, transfer to strainer to drain water.

2.) In a bowl combine 2 whole beaten eggs, minced white onion, 2 tablespoon of flour then season with 1 teaspoon of salt to taste and stir to mix well.

3.) Combine the batter and the shrimp toss to mix.

4.) In preheated pan with enough oil to fry, pan fry okoy mixture 1 ladle at a time over medium heat; it will take half minute to cook both sides.

5.) Remove cooked okoy from the pan and place it to the plate with paper towel on it to remove excess oil.

6.) Serve warm with native pinoy sauce; tomato, onion, spring onion, soy and vinegar