Saturday, October 15, 2016


BULANGLANG

1 piece small green papaya, sliced 
2 cups squash, sliced 
3 medium tomatoes, sliced 
10 pieces small okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
4 to 6 cups rice washing (the water used to wash or clean rice)
lemon grass (optional)
salt to taste

Boil the rice washing for 3-5 minutes. Add garlic, ginger, and lemongrass. Let it boil for 5-10 minutes. Remove the lemongrass, then add the papaya and squash until they are tender. Add tomatoes and okra. Cook for 3 to 4 minutes. Put-in the malunggay leaves. Cook for a minute. Season soup with salt and stir. Turn the heat off. Transfer in a serving bowl and that’s it! Enjoy Bulanglang!

Note: If you cannot find Moringa leaves, replace this with spinach, or kangkong (swamp cabbage) leaves. You can also use watercress as a substitute.

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HOT GARLICKY SHRIMP with Asparagus and Lemon 

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately. Serves 3

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HOTOTAY 

1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil

Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3

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This was a great tasting eggplant, it is simple yet appetizing and goes well with other veg.

Ingredients:
1 large eggplant, sliced
1 large onion, cut into rings
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp white vinegar or lemon juice
ground black pepper
1/2 tsp sugar
oil for frying

Procedure:
In a pan, hot oil. Add the eggplant and fry until golden brown.
Drain on a paper towel and set aside.

On the same pan, saute garlic and onion with a bit of oil for 2 minutes.
Add the soy sauce, vinegar, sugar and pepper to taste.
Stir and simmer for 1 minute.

Pour the sauce over the fried eggplant into a serving dish and garnish with some onion rings.

Serve with steamed or fried rice. Enjoy!

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BULANGLANG: A VERY HEALTHY DISH for EVERYONE

1 piece small Green Papaya, sliced
2 cups calabaza squash, sliced
Loofah (Patola), sliced
Lemon Grass (Optional)
3 medium tomatoes, sliced
10 to 15 small Okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
1 to 2 teaspoons salt
4 to 6 cups rice-washing water

Heat a cooking pot and pour in rice-washing water. Let boil.
Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
Put-in the malunggay and salt. Stir. Turn the heat off.
Transfer to a serving bowl and serve. Share and enjoy!

Photo and recipe by Panlasang Pinoy

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BUTTERED VEGETABLES

2 cups broccoli florets
2 carrots, peeled and cut
2 medium sized potatoes, peeled and cut
1 can creme corn kernel
1 medium onion, chopped
1 teaspoon garlic, minced
1/2 cup mushrooms , halved
1 tbsp butter
salt and pepper to taste

Parboil the carrots and potatoes for 5 to 10 minutes or until almost tender..
Remove from the heat, drain and keep aside.
Heat the butter in a pan and saute garlic and onion. Add carrots and tomatoes then add mushrooms and cook for sometime. Add broccoli florets ad corn kernel and stir for 5 minutes on medium heat or till vegetables get a glaze. Season with salt and pepper. Serve hot.

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OKRA WITH TOMATOES AND ONIONS

2 slices bacon
1 pound fresh okra, sliced
1 small onion, chopped
1/2 green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

How to prepare Okra With Tomatoes And Onions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until well blended.
Garnish with crumbled bacon, if desired.

Health benefits from this recipe:
1. Okra helps lower your blood sugar and cleanse your liver.
2. Tomatoes are high in vitamin C which is good for your immune system plus it has lycopene which is good for the heart.
3. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese, and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A
4. Green bell pepper is rich in vitamin C, which powers up your immune system and keeps skin youthful. It also contains several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.

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100 grams shrimp
1/4 kg boneless chicken
1 doz quail eggs (boiled)
100grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
½ piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup carrots, sliced
1 cup onion, diced
1 cup snow peas
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
1 cup water
salt and pepper

Cooking Procedure
1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots, snow peas and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quail eggs
10. Serve hot. Share and Enjoy!

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SINIGANG NA PATA NG BABOY

Ingredients:
1 1/2 kilos Pata (Pork Hocks)
4 tomatoes , quartered
2 onions, halved
2 liters water
4 cups of rice wash (1st batch of water used to wash rice), optional
2 "bundles" bokchoy
1 bundle String beans
2 pieces radish, sliced
3 pieces sili pangsigang (green finger pepper)
5 pcs small sized Okra
3 eggplants , sliced
Salt to taste
Sampalok (tamarind) mix

Instructions:

1. In a pot, boil pata in water. Remove impurities that will arise.
2. After 1 hour, add tomatoes, onions and rice wash. Boil until the pork hocks are tender to your liking.
3. Season with the sinigang mix and salt to your preferred taste.
4. Adjust the sourness by adding more mix or water.
5. Add labanos, okra, string beans, eggplant and siling pangsigang.
When labanos, okra and beans are tender, add bokchoy and simmer for a minute or two. Serve and enjoy!

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Ingredients:

1 kilo pork liempo
3 cups beef broth
6 tbsp peanut butter
4 cloves garlic minced
1 tbsp soy sauce
1/2 tsp ground pepper
1 tbsp patis
2 talong sliced
2 bundle string beans (3 inches length)
2 bundles pechay or bokchoy
Oil
Tubig
Salt
Atsuete powder (optional)

Instructions:

Hiwalay ang pagluluto sa lechon kawali (liempo), kare-kare sauce at mga gulay at saka lamang siya pagsasamahin kapag ready to serve na.

Pakuluan ang liempo sa tubig at asinan po ito sa tamang panlasa.

Kapag kumulo na, hinaan ang apoy at hayaan itong maluto sa loob ng 40 minuto.

Hanguin at palamigin ng konti.

Mag-init ng maraming mantika sa kawali (deep fry kung maari) pero simulan sa katamtamang apoy dahil sa high heat ay pumuputok-putok ang liempo.

Takpan ang kawali at pagkatapos ay itaas ang apoy ng unti unti hanggang sa maging crispy ang labas. Mga 30 hanggang 40 minuto. Hanguin ang crispy liempo at itabi muna.

Lutuin ang gulay sa pamamagitan ng steam cooking. Unahin ang talong at pagkatapos ng 5 minuto ay idagdag ang sitaw. Pagkatapos ng 4 na minuto ay saka naman idagdag ang petsay. Pagkatapos ng 3 minuto ay patayin ang apoy dahil luto na ito.

Kung walang steamer ay pwede rin ang pakuluan sa tubig. Tandaan po lamang na ang talong ang pinakamatagal maluto. Pangalawa ang sitaw at ang pinaka-madali ay pechay. Bantayan itong maige.

Habang niluluto ang gulay ay pwede na rin isabay ang pagluluto ng kare-kare sauce.
Ang sauce ang siyang magbibigay ng sarap sa inyong kare-kare bukod sa bagoong. Kaya dapat malasa ito.

Mag-init ng 2 kutsarang mantika sa sauce pan. Iprito po natin ang bawang hanggang mag golden brown ang kulay nito. Idagdag ang beef broth at hayaang kumulo sa mataas na apoy.

Kapag kumulo na ay hinaan ang apoy at idagdag ang toyo, peanut butter at paminta. Haluin lamang, dahil ang init at patuloy na paghahalo ang siyang magpapalapot sa sauce. Lagyan ng atsuete powder para kumulay ng kaunti.

Kapag kuntento na sa lapot ng sabaw ay patayin ang apoy at ihanda ang mga sahog sa serving plate. Serve and enjoy!

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Monday, August 15, 2016


 Ingredients:
1 kilo chicken
1-2 Heads Garlic chopped
1 Onion chopped
1 Cup Soy Sauce
1 Cup White Vinegar
4 Cups Water
2 tbsp brown sugar
2 pcs Dried Laurel leaves
Pepper Corns
1 tbsp Dried Basil leaves (optional)
Salt
Cooking Oil
4 Tbsp Mama Sita's Oyster Sauce (optional)

Chicken Marinate:
Paprika powder, barbeque powder, garlic powder

*I marinate my adobo with these powder. But the traditional adobo doesn't need this. So this is just optional.

Mamas Guide Instructions:

1. Marinate chicken with paprika, barbeque and garlic powder for 30 mins or more before cooking.
2. Heat oil in the pan to sautee garlic and onion. Cook it until slightly brown and translucent using low heat.
3. Add your chicken cuts and fry it for about 8-10 minutes.
4. Once chicken is slightly brown, it's time to add your sugar and oyster sauce. Stir it until sugar slightly caramelize.

5. Dilute 2 tbsp of water in 1 cup of white vinegar. This is too soften the strong taste of white vinegar. Or you can use other types of vinegar. Then pour it into chicken.

6. Do not stir the vinegar. Let it cook without stirring for 5 minutes.
This recipe is only from Mama's Guide Recipe.

7. Then add soy sauce and 3-4 cups water. Adjust water to your preference.

8. Add pepper corns, basil and laurel leaves. Simmer for 30 minutes.

9. Add salt to adjust taste.

 Video Tutorial
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Sangkap:

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning (chicken cubes or powder)
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Paraan:

1) Sa isang malaking resealable plastic bag (Ziploc) paghaluin ang 2-2/3 cups ng arina, garlic salt, paprik, 2-1/2 teaspoons pepper at chicken powder. Sa isang mangkok, batihin ang itlog at tubig, lagyan ng asin, paminta at natitirang arina.

2) Ilubog ang manok sa egg mixture o batter at pagkatapos ilagay sa ziploc mga 2-3 piraso at a time. Isara ang ziploc o Zip it at alug alugin hanggang matakpan ang manok ng arina.

3) Sa isang mainit na mantika i-prito ninyo ang manok mga 2-3 pieces hanggang mag golden brown.

DARK MEAT:
leg part = 15 mins
thigh = 12 minutes

WHITE MEAT:
wings = 11 minutes
breast = 11 minutes

 Video Tutorial

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Mga Sangkap:

1/2 kilo ng manok, hiniwa ayon sa gustong laki
3 tasa ng tubig
1 itlog, binati
1 tasang harina
3 pirasong kalamansi
2 kutsarang patis
1/8 kutsaritang paminta, durog

Paraan ng pagluto:

1. Pag sama-samahin ang katas ng kalamansi, patis
at manok. pakuluan ng 5-7 minutes kasama ang tatlong tasang tubig
2. Ilagay sa isang malaking container at budburan ng paminta.
3. Ihanda ang itlog at harina. Ilubog sa itlog at igulong sa harina ang mga piraso
ng manok.
4. Iprito ng nakalubog sa mantika.

 Video Tutorial
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Ingredients:

600 g Chicken Leg or Thigh, cut into 8 portions
1 pc Siling Labuyo (optional)
1 Tbsp Sugar
1 can Del Monte Sliced Pineapple, drained and cut each piece into 2
1 Tbsp Del Monte Red Cane Vinegar

For the marinade:
2 Tbsp Patis, to taste
6 cloves Garlic, minced
½ tsp Ginger, grated
2 Tbsp Pineapple Syrup
¼ cup Del Monte Sweet Chili Sauce
2 Tbsp Del Monte Quick N Easy Gata Mix

Cooking Procedure

1. Marinate chicken for 1 hour in the refrigerator. Drain, reserve marinade.

2. Put a slice of DEL MONTE Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick.

3. Fry chicken in 3 tbsp oil just to brown, remove toothpicks (retain the pandan wrappings). Set aside.

4. In the same pan, put the chicken back, then add DEL MONTE Vinegar, sili, sugar and remaining pineapple syrup. Allow to simmer.

5. Add reserved marinade and DEL MONTE Sweet Chili Sauce. Cover and simmer for another 10 minutes.

6. Serve. Share and Enjoy!

 Video Tutorial
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Sangkap:

1/2 kilo beef cut into cubes (select a cut good for stewing)
1 small head of a cabbage quartered
1/4 kilo Chinese cabbage (pechay)
2 medium sized potatoes quartered
5 plantains o saging na saba peeled and sliced in the middle
1 big can pork and beans
1/2 cup tomato paste
2 cups water
1 small onion sliced
3 cloves garlic minced
salt and pepper to taste

Paraan:

1) Prituhin muna po ang saging hanggang maging brown. Hanguin at Itabi.

2) Igisa ang sibuyas at bawang hanggang bumango ito. Idagdag ang karne ng baka. Lutuin hanggang maging kayumanggi o brown ang kulay. Budburan ng asin at paminta.

3) Ibuhos ang tomato paste at tubig. Haluin at pakuluin. Hinaan ang apoy LOW-MEDIUM heat at takpan hanggang lumambot ang karne.

4) Kapag lumambot na po ang karne, idagdag na po ang patatas. Hayaan pong lutuin hanggang lumambot din po ang patatas. Kapag lumambot na ang patatas, ihalo na rin po ang mga gulay, pork and beans at saging na prinito sa ibabaw at takpan hanggang kumuluntoy ang pechay at haluin na ito ng dahan dahan upang matakpan ng sauce ang mga gulay. Tapos na po ito! 

 Video Tutorial
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Sangkap:

1 kilo pork kasim , cubed
3 tbsp shrimp paste
2 cups coconut milk
1/3 cup vinegar
8 cloves garlic, minced
1 onion, chopped
1 thumbsized ginger, grated
2 pcs bay leaves
1 tbsp sugar
2 tbsp cooking oil
chopped green and red peppers (as desired)

Paraan:

1) Ilagay po ang meat cubes sa isang mangkok o bowl. Ihalo ang suka. Itabi.

2) Painitin ang mantika sa isang kawali, igisa ang sibuyas at bawang. Hanggang bumango at maging mapusyaw ang sibuyas. Ihalo ang karne, hanggang bahagyang maging kulay kayumanggi o mag brown.

3) Idagdag ang bagoong o shrimp paste. Haluin. Ibuhos ang gata, asukal, bay leaves at kalahati ng kinadkad na luya. Takpan at i-simmer ng mga 15 minutes o hanggang lumambot ang baboy at ma-reduced at lumapot gata.

4) Timplahan ng naaayon sa inyong panlasa. Kapag luto na, patayin ang apoy at idagdag ang hiniwang sili at ang natitirang kinudkod na luya. Tapos!

Serve po ng maraming rice at Enjoy!

 Video Tutorial
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Ingredients:
1 lb. goat meat-cut into cube
½ cup white vinegar
1 tablespoon garlic-minced
1/4 cup of vegetable oil or olive oil
2 pieces onion-chopped
½ lb. tomatoes-chopped
6 tablespoons tomato paste
12 pcs. siling labuyo (Filipino chili)
8 cups water
½ lb. goat or beef liver, roasted and chopped
½ teaspoon paprika
1 red bell pepper-cut into cube
1 green bell pepper-cut into cube
1/3 cup grated Mozzarella cheese
1/3 cup green olives
½ cup green peas

Procedure:
Marinate the goat meat with salt and pepper, including vinegar and garlic for at least 2 hours. Next, drain and fried the goat meat in oil and set aside. Then, sauté the garlic, onions, tomatoes and tomato paste; add siling labuyo (Filipino chili) and water in a pressure cooker bring it to a boil in lower heat. Now place the goat meat, and continue cooking until the goat meat is tender; add liver and paprika, simmer for 10 minutes. Lastly, add bell peppers, cheese, olives and peas, season to taste. Cook until done. That’s it, enjoy your meal.

 Video Tutorial
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Ingredients:

1 cup chicken leftovers, small cubes
2 tbsp. butter or margarine
1/4 cup potatoes, peeled and small cubes
1/4 cup carrots, peeled and small cubes
1/4 cup button mushrooms, roughly chopped
1/4 cup corn kernels
1 cup chicken stock
1 tbsp. flour
1/4 cup evaporated milk
1 tbsp. red wine (optional)
1/4 cup celery or green peas
1/4 cup red and green peppers
salt and white pepper to taste
1 egg yolk
12-18 pcs. sliced bread, edges trimmed
1/2 bar quick melt cheese, shredded

Instructions:

Washed, peeled and slice vegetables into small cubes roughly the same size of the corn kernels.

Separate cube potatoes in a bowl with water to prevent from browning.

Slice the mushroom thinly and in a small bowl separate the egg yolk from the white, set aside and store the egg white for later use.

Prepare your leftover chicken, deboned, skinned and cut into cubes a little bigger than your vegetables.

In a pan over low heat, melt the butter and add the potatoes sautee for a minute then add the carrots and sautee until half cooked.

Add chicken sautee for another minute then add mushrooms and corn kernels.

Pour in a cup of chicken stock and let it simmer.

In a bowl, dilute a tablespoon of flour in milk and whisk until smooth and no lumps.
Add the milk mixture into the pan and stir until sauce thickens.

Add in a tablespoon of red wine, if using one followed by celery or green peas, then red and green bell peppers.

Season with salt and white pepper to taste. Fire off, stir in the beaten egg yolk and allow to cool.

Meanwhile, trim all sides of sliced bread and save the sides for later use.

Gently press down each bread into muffin pans and press the sides of the bread against the pan.

The bread should look like a little crown of a King. Bake in a preheated oven at 300F or toast until light brown in color.

When it’s done, take off from the oven and fill each toasted bread with a tablespoon of chicken mixture into each bread cups “crowns”.

Top with grated quick-melt cheese, and bake again for a few minutes until cheese has melted and the bread are crunchy.

Transfer to a serving platter an serve immediately, best eaten when it’s still warm.
Serve with cold soft drinks and enjoy your creamy chicken a la King.

 Video Tutorial

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ay ito masarap na mura pa, madali pang gawin. Meron po sa atin na niluluto sa gata, meron pong nilalagyan naman ng kamatis at talong. Ito po ang pinaka simpleng recipe. At pinaka base ... mamaya po ang Binagoongan sa gata. 

Sangkap:

1 pound pork belly (cut into cubes or bite size)
2 onions
1 clove garlic
1 cup of bagoong alamang (shrimp paste)
Vinegar
1/2 Cup Water
Pepper and Salt to taste

Paraan:

1) Igisa po natin ang sibuyas at bawang hanggang maging mabango at maging mapusyaw ang kulay ng sibuyas.

2) Idagdag ang pork, haluing mabuti. Pagkaraan ng 5 minutes, pwede na pong ihalo ang bagoong alamang.

3) Hayaan pong maluto at kumulo ng mga 10 minutes. Idagdag ang tubig, haluing muli. Ihalo ang suka ... huwag po munang haluin hanggang hindi ito kumukulo.

4) Kapag kumulo na, timplahan ng naaayon sa inyong panlasa ng asin at paminta. Tapos! 

 Video Tutorial
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Ingredients for Making Menudo

2 cups pork loin, cubed
1 cup pork liver, diced
1/2 cup potatoes, diced
1/4 cup chickpeas (garbanzo beans)
1/2 cup green and red bell peppers, diced
2 tbsp lard
1/2 tsp garlic, minced
1/2 white onions, chopped
1/2 cup red tomatoes, chopped
1/2 cup tomato sauce
salt, pepper and paprika to taste

How to Make Menudo
1. Saute the minced garlic in lard until lightly brown.
2. Add in the chopped onions.
3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes.
4. Add the pork cubes, seasonings and tomato sauce.
5. Cover tightly and simmer until the pork is half-cooked.
6. Add the diced potatoes and liver. Cook until the potatoes are done.
7. If the mixture is drying out, add water.
8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving.

Other ingredients you can use: carrots, green or yellow peas, red chili peppers. Balance out the colors. The tomato sauce combined with the potatoes create an orange-red stew with bits of green.

 Video Tutorial

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Sangkap:

1 kg Fresh Chicken Drumsticks, cleaned and dried
1 pack sinigang mix
2 tbsp fish sauce
Oil for deep-frying

Paraan:

1) I marinate po ninyo ang mga drumstick sa sinigang mix at patis ng mga 30 minutes mas manunuot kung matagal ang pagkaka marinate.

2) Painitin ang kawali (deep fry) na may mantika. I prito po natin ang mga drumsticks mga 3-4 at a time. MEDIUM-HIGH heat mga 10-12 minutes. Hanggang maging golden brown.

3) Salain po o gumamit ng paper towel. Taposss! Ummm maasim asim! 

 VIDEO TUTORIAL
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