Kusinerong TATAY vlog

SECRETO NG MALASA MALUTONG
AT CRUNCHY NA FRIED CHICKEN‼️

CRISPY FRIED CHICKEN RECIPE❤️

Ingredients:
• ¼ cup calamansi or lemon juice
• ½ cup soy sauce
• 1 head garlic, peeled and minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 pounds chicken legs or thighs
• ¾ cup flour
• ¼ cup corn starch
• 1 tablespoon baking powder
• canola oil

Procedure:
1. In a bowl, combine chicken, calamansi juice, soy sauce, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Marinate in the refrigerator for about 2 hours to a maximum 4 hours.
2. Drain chicken from marinade and pat dry.
3. In a shallow dish, combine flour, corn starch, baking powder, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Whisk well.
4. Dredge chicken in flour mixture to fully coat.
5. In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil to 350 F.
6. Add chicken in batches and cook, turning on sides, until golden brown, crisp, and cooked through.
7. Remove from pan and drain .
Enjoy 😉

CRISPY FRIED CHICKEN RECIPE
INGREDIENTS
◾️1kg chicken thigh
◾️1 Cup flour
◾️2 tsp onion powder
◾️2 tsp garlic powder
◾️½ tbsp paprika
◾️2 tsp black pepper
◾️hot chili powder to taste
◾️2-3 tsp salt
◾️1 Egg
◾️½ Cup Milk
◾️Enough oil for deep frying

PROCEDURE

◾️Combine the flour, onion powder, garlic powder, paprika, black pepper and chili powder together in a large bowl and set it aside.

◾️Whisk together the milk, egg, salt and pepper in a separate bowl and set aside as well.

◾️Dip the Chicken in the first in the dry mixture then dip into the milk and egg mixture, and finally back into the dry mixture.

◾️Fry in a preheated oil of about 180°c/350°F, turning over in between the frying process till it fully cooked on the inside and golden brown on the outside.

◾️Remove from heat and drain on a paper towel to remove any excess oil.

Enjoy 😊

BICOL EXPRESS RECIPE

Ingredients:
1 kilo pork belly
1 cup thick coconut milk
1 cup thin coconut milk
3 tablespoons shrimp paste
1 medium onion (chopped)
5 cloves of garlic (chopped)
1 thumbsize ginger (chopped)
1 teaspoon black pepper
salt to taste
2 pieces red chilies
6 pieces green chilies

Directions:
Wash and prepare the pork belly. Slice them into smaller pieces.
Place the sliced pork belly onto a heated pan and let them sear for a few minutes until light brown. Toss them continuously to prevent from burning.
Once browned and some oil starts to render, add the chopped ginger, onions and garlic and saute for a few minutes together with the pork.
Push the pork on the sides of the pan to create a hole at the center. Add the shrimp paste and saute it a little before sauteing together with the pork. Toss well so that all piece is coated with the shrimp paste.
After a few minutes, pour the thin coconut milk and stir a bit. Cover the pot and let this simmer using medium low heat until the pork is tender. You may add extra water if needed.
After around 25 minutes, the pork is now tender and more oil starts to render. Season with salt and black pepper to taste. Add the chopped green chilies and then pour the thick coconut milk. At this point, lower the heat to prevent the coconut milk from curdling. Let this cook for 8-10 more minutes until the sauce becomes thicker.
When the sauce is greatly reduced, add the chopped red chilies. The more red chilies, the spicier! After a few minutes, turn the heat off.
Transfer the creamy bicol express to a serving plate. Make sure to get yourself a big bowl of hot rice.

Enjoy!☺️

BEEF CALDERETA RECIPE 😋
Ingredients:
4 tbsp vegetable oil
1 pc large potato, cubed
1 pc carrot, cubed
1 kg Beef shoulder or meat cut into pieces
1 beef cube
3 pcs bay leaves
1teaspoon crack pepper
1 head garlic, minced
1 pc onion, chopped
1 pc small red chili, sliced
1 small can liver spread
2 cups tomato sauce
1 pc red bell pepper, diced
1 pc green bell pepper, diced
2 tbsp brown sugar
4 tbsp cheese, grated
1 pack 250ml NESTLÉ All Purpose Cream

Procedure:
Sauté potato and carrot in 2 tbsp of oil until golden brown and set aside. (5-10 minutes)

Season Beef with sachet of MAGIC SARAP and pepper . Sauté in remaining oil until golden brown. Remove and set aside. (10-15 minutes)

Sauté garlic, onion, and chili in the same pot. Add liver spread and cook for 2 minutes. Add tomato sauce and sautéed pork. Pour enough water to cover the Beef Add bayleaf and simmer until tender. Add 1 cup of water as needed. (1 hour)

Once tender, add sautéed potato, carrot, and bell peppers. Season with MAGIC SARAP and sugar. Stir in NESTLÉ All Purpose Cream and 2 tbsp of cheese. Transfer on a serving plate, grate remaining cheese on top

Enjoy😋😋😋

TRY THIS BEEF MECHADO😋

INGREDIENTS
▢1 1/2 lbs beef for stew
▢juice of half a lemon
▢1/4 cup good dark soy sauce I like Silver Swan, found in Asian markets
▢freshly ground black pepper to taste
▢3 tablespoons canola oil
▢3 cloves garlic minced or crushed
▢1 medium onion diced
▢1 teaspoon fish sauce (patis)
▢1 cup tomato sauce
▢1 1/2 cups water
▢several dashes of Tabasco
▢2-3 cups beef stock
▢2 bay leaves
▢1 red bell pepper sliced
▢2 russet potatoes peeled and cut into 2 inch chunks
▢2 carrots peeled and chopped in 2 inch pieces
▢kosher salt
▢freshly ground black pepper

Chinese Pepper Steak with Onions 🧅
Ingredients:

For the Steak:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the Stir-Fry:
2 large bell peppers (red, green, or yellow), sliced into thin strips
1 large onion, sliced into thin wedges
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 tbsp vegetable oil, divided
For the Sauce:
1/4 cup soy sauce
1/4 cup beef broth or water
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp cornstarch
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional, for spice)
For Garnish:
Sliced green onions
Sesame seeds

Instructions:
Marinate the Steak:
Prepare the Beef: In a bowl, combine the thinly sliced steak with soy sauce and cornstarch. Toss to coat evenly. Let the beef marinate for at least 15 minutes to tenderize.
Prepare the Sauce:
Mix the Sauce: In a small bowl, whisk together soy sauce, beef broth (or water), oyster sauce, hoisin sauce, rice vinegar, sugar, cornstarch, black pepper, and red pepper flakes (if using). Set aside.
Cook the Steak:
Sear the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated steak slices in a single layer and cook for 1-2 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
Stir-Fry the Vegetables:
Cook the Vegetables: In the same skillet, add another tablespoon of oil if needed. Add the sliced bell peppers and onions. Stir-fry for 3-4 minutes until they are tender-crisp. Add the minced garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.
Combine and Cook:
Return the Steak: Return the seared steak to the skillet with the vegetables. Pour the sauce over the steak and vegetables.
Simmer: Stir everything together and simmer for 2-3 minutes, until the sauce thickens and coats the beef and vegetables.

Meat Lovers Pizza Tacos 🍕🌮
Ingredients:
For the Pizza Tacos:
1 lb ground beef
1/2 lb Italian sausage, crumbled
1/2 lb pepperoni slices
1/2 cup sliced black olives
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup pizza sauce
8 small flour tortillas
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
For the Garnish:
Fresh basil leaves, chopped
Grated Parmesan cheese
Red pepper flakes (optional)
Directions:
Cook the Meat:
In a large skillet over medium heat, cook the ground beef and Italian sausage until fully browned. Drain any excess fat.
Add the dried oregano, garlic powder, salt, and pepper. Stir to combine.
Prepare the Tacos:
Preheat your oven to 375°F (190°C).
Spread a thin layer of pizza sauce on each tortilla.
Evenly distribute the cooked meat mixture over the tortillas.
Top with pepperoni slices, black olives, shredded mozzarella, and cheddar cheese.
Bake the Tacos:
Place the prepared tortillas on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.
Garnish and Serve:
Remove from the oven and let cool slightly.
Garnish with chopped basil, grated Parmesan, and red pepper flakes if desired.
Cut each pizza taco into wedges and serve warm.

PINAPAITANG KAMBING RECIPE

Ingredients:
* 2 kg goat tripe, lungs, intestines, & kidney boiled until slightly tender then sliced into small bits
* ¼ kg boiled goat’s blood boiled and sliced into cubes
* 10 pcs siling haba (banana peppers/chili fingers)
* 3 tbsp patis (fish sauce)
* 4 medium-sized red onions finely sliced
* 6 cloves garlic crushed and minced
* 4 fingers ginger crushed
* 2 tbsp rock salt
* 1 tsp magic sarap
* ¼ cup pure papait (bile liquid)
* 2 liters water

Instructions:
1. Saute garlic until light brown, followed by the onions, and then the sliced and boiled goat’s intestines.

2. Add the ginger, patis, and magic sarap, and continue sauteing until the liquid is reduced or until the intestines turn to light brown.

3. Add the boiled goat’s blood, water, and salt. Let it boil and simmer for 20-30 minutes.

4. Add the papait and siling haba, then simmer for 2-5 minutes. Taste it and add salt if necessary.

5. It's now ready to serve with steamed rice. This is best to eat when it’s hot.

Chinese Pepper Steak with Onions 🧅
Ingredients:
For the Steak:

1 lb flank steak or sirloin, thinly sliced against the grain
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For the Stir-Fry:

2 large bell peppers (red, green, or yellow), sliced into thin strips
1 large onion, sliced into thin wedges
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 tbsp vegetable oil, divided
For the Sauce:

1/4 cup soy sauce
1/4 cup beef broth or water
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp cornstarch
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional, for spice)
For Garnish:

Sliced green onions
Sesame seeds
Instructions:
Marinate the Steak:

Prepare the Beef:
In a bowl, combine the thinly sliced steak with soy sauce and cornstarch. Toss to coat evenly.
Let the beef marinate for at least 15 minutes to tenderize.
Prepare the Sauce:

Mix the Sauce:
In a small bowl, whisk together soy sauce, beef broth (or water), oyster sauce, hoisin sauce, rice vinegar, sugar, cornstarch, black pepper, and red pepper flakes (if using). Set aside.
Cook the Steak:

Sear the Steak:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the marinated steak slices in a single layer and cook for 1-2 minutes per side until browned but not fully cooked through.
Remove the steak from the skillet and set aside.
Stir-Fry the Vegetables:

Cook the Vegetables:
In the same skillet, add another tablespoon of oil if needed.
Add the sliced bell peppers and onions. Stir-fry for 3-4 minutes until they are tender-crisp.
Add the minced garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.
Combine and Cook:

Return the Steak:

Return the seared steak to the skillet with the vegetables.
Pour the sauce over the steak and vegetables.
Simmer:

Stir everything together and simmer for 2-3 minutes, until the sauce thickens and coats the beef and vegetables.
Serve:

Garnish and Serve:
Serve the Chinese Pepper Steak hot, garnished with sliced green onions and sesame seeds.
Enjoy your flavorful and spicy Chinese Pepper Steak with Onions! 🌶️🧅

Homemade Beef Lo Mein
Ingredients:
8 oz lo mein noodles
1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 carrot, julienned
2 cups broccoli florets
3 garlic cloves, minced
1-inch ginger, minced
2 green onions, chopped
Instructions:
Cook the lo mein noodles according to package instructions, then drain and set aside.
Marinate the beef with 1 tbsp soy sauce and 1 tbsp sesame oil for 10 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Sear the beef until browned and remove from the pan.
Stir-fry garlic, ginger, bell pepper, carrot, and broccoli in the same pan until tender-crisp.
Add the cooked noodles, beef, and remaining soy sauce, oyster sauce, and hoisin sauce to the pan. Toss to combine.
Garnish with green onions and serve hot.
Notes:
Add mushrooms or snap peas for extra veggies.

WOULD YOU EAT THIS TREMENDOUS CREAMY MUSHROOM PASTA

Ingredients:
12 oz pasta (fettuccine, penne, or your favorite)
2 tbsp olive oil
2 tbsp butter
1 lb mushrooms (cremini or button), sliced
4 cloves garlic, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 6-8 minutes until browned. Stir in garlic and cook for another 1-2 minutes.
Deglaze with Wine (Optional): Pour in white wine to deglaze the pan, simmering until the liquid reduces by half.
Make the Creamy Sauce: Stir in heavy cream, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until thickened, then add Parmesan cheese, stirring until melted.
Combine and Serve: Toss the cooked pasta with the creamy mushroom sauce. Garnish with fresh parsley and more Parmesan if desired.

Creamy Chicken Pasta 🍝🍗
Ingredients:
Chicken breast
Chicken broth
Flour
Garlic powder
Salt and pepper, to taste
2 teaspoons Italian seasoning
1-2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1 1/4 cups half and half
1/2 chicken bouillon cube
1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
1/2 lb. pasta of choice
1 lemon (optional)
1/2 teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried)
1/8 teaspoon smoked paprika
Instructions:
Blend half and half with chicken broth and all dried seasonings. Set aside.
Slice chicken breast in half lengthwise to form thinner cuts. Season with salt, pepper, and Italian seasoning, then lightly cover with flour.
Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken until golden, about 3-4 minutes per side. Let the chicken rest for 10 minutes, then cut into strips.
While the water for the pasta is boiling, deglaze the skillet with chicken broth, incorporating any flavorful remnants from the pan bottom.
Once the broth has reduced, add butter and minced garlic. Let it sizzle for a minute, then stir in flour, cooking for an additional 2 minutes.
Gradually mix in the pre-prepared chicken broth/half and half mixture. Add the bouillon cube and maintain a low simmer.
Cook pasta in boiling salted water until al dente, reserving a cup of pasta water before draining.
Melt Parmesan and Romano cheeses into the sauce, stirring until smooth.
Combine the drained pasta and sauced chicken strips, stirring until evenly coated.

Ulam ideas para sa mga mahilig sa isda 😊☺️

Ulam ideas mga ka kusinerong tatay 😊

Creamy Italian Chicken Pasta 😋
Ingredients:

For the Chicken:

- 5 boneless skinless chicken breast cutlets
- 12 oz spaghetti noodles
- ½ cup flour
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tbsp oil

*For the Sauce:*

- 4 tbsp butter
- 1 onion, chopped
- 4 tsp minced garlic
- 2 small tomatoes, diced
- 1 tbsp flour
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp red pepper flakes

Directions:

1. Cook the spaghetti noodles according to package instructions. Drain and set aside.

2. In a shallow dish, combine flour, salt, pepper, garlic powder, and Italian seasoning. Dredge each chicken breast cutlet in the flour mixture, shaking off any excess.

3. Heat oil in a large skillet over medium heat. Add the chicken cutlets and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the butter and let it melt. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

5. Stir in the diced tomatoes and cook for 2-3 minutes. Sprinkle the flour over the tomato mixture and stir to combine.

6. Gradually pour in the heavy whipping cream, stirring constantly to create a smooth sauce. Add the grated Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Continue stirring until the sauce thickens, about 3-5 minutes.

7. Slice the cooked chicken cutlets and return them to the skillet, coating them with the creamy sauce. Add the cooked spaghetti noodles and toss everything together until well combined.

8. Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 650 kcal (approx.) | Servings: 4-6 servings

Alfredo Chicken Wings

INGREDIENTS:
20-25 chicken wings
1 tsp Lawrys seasoned salt
1 /2 tsp Lawrys garlic salt1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 tsp paprika
1 1/2 Tbsp baking powder
Alfredo sauce
2 Tbsp. Butter
2 cups of heavy whipping cream
2 tsp salt
1 tsp pepper
2 tsp onion powder
3 tsp garlic powder
1/2 cup of shredded Parmesan cheese

DIRECTION:
Preheat oven to 375.
First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.
Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.
Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.
Once the butter melts,slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.
Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

Cheesesteak Pasta

Ingredients

1 lb pasta (penne or rigatoni works well)
1 lb beef sirloin, thinly sliced
2 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cook Beef: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the thinly sliced beef and cook until browned, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tbsp of olive oil. Add the sliced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
Prepare Sauce: Add the beef broth, heavy cream, and Worcestershire sauce to the skillet with the vegetables. Stir to combine and bring to a simmer.

Combine and Cook: Return the cooked beef to the skillet. Add the cooked pasta and toss to coat evenly. Add the shredded provolone and mozzarella cheese. Stir until the cheese is melted and everything is well combined.

Serve: Season with salt and pepper to taste. Garnish with chopped fresh parsley.😋
Enjoy

Honey Garlic Ribs 😋😋
Ingredients
4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.
Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.
Bake in the preheated oven for 1 hour, turning every 20 minutes.

Blackened Steak and Shrimp Alfredo

Cajun-Spiced Steak and Shrimp Alfredo with Creamy Parmesan Sauce

Ingredients:

2 ribeye steaks
12 large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
8 oz fettuccine pasta
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions:

Cook the fettuccine pasta according to package instructions. Drain and set aside.
Rub the Cajun seasoning evenly over the steaks and shrimp.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest.
In the same skillet, add the remaining tablespoon of olive oil and sauté the shrimp for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, reduce the heat to medium, add the butter and garlic, and sauté until fragrant, about 1 minute.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
Add the cooked fettuccine to the sauce and toss to coat.
Slice the steaks against the grain and arrange them on top of the fettuccine, along with the shrimp.
Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 720 kcal | Servings: 4 servings

Ulam ideas 😊

Sinigang ulam ideas 😊

Traditional Irish Beef Stew

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 potatoes, peeled and cubed
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups beef broth
2 tablespoons tomato paste
2 cups sliced mushrooms
Salt and pepper to taste
Chopped fresh parsley, for garnish

Directions:

Toss the beef cubes with flour to coat evenly.
In a large pot, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
In the same pot, add onion and garlic, cooking until the onion is translucent.
Return the beef to the pot. Add carrots, potatoes, thyme, rosemary, beef broth, and tomato paste. Stir to combine.
Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 hours, or until the beef is tender.
Add mushrooms and cook for an additional 30 minutes.
Season with salt and pepper. Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 6

ADOBONG MANOK SA GATA

INGREDIENTS:

*1 Whole Chicken ,cutted
*1 small can coconut milk (160 ml)

CHICKEN MARINADE :

*1/3 cup Vinegar ( sub: apple cider vinegar )
*1/4 cup soy sauce
*4 tbsp. Of brown sugar
*8 tbs. Black peppercorn

PROCEDURE:

1. Prepare your adobo Chicken
the marinade ingredients in a bowl with lid.
marinade .Combined all

2. Add the chicken to the marinade .Cover marinate for 1 hour or for best result overnight.

3. In a large skillet, brown your chicken pcs. On all sides .Do not crowd, do it in batches.

4. Once the chicken is browned, add the marinade. Bring to boil.

5.When it boiling, reduced the heat to a simmer and add the coconut milk. Stir

6. Simmer For 20 mins. Until the sauce is nice and thick.

7. Ready to Served with a bowl of rice or unli rice

ENJOY 😉☺️

ADOBONG PAA NG MANOK
Ingredients:
•1 kg chicken feet cleaned ang trimmed
• 1/2 cup soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• 1/2 teaspoon whole peppercorn
• 3 pieces dried chili
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 to 4 pieces dried bay leaves
• 5 cloves garlic crushed
•2 tablespoons cooking oil
•1 1/2 cups water

Procedure:
*Heat cooking pot and pour-in 16 tablespoons of cooking oil.
*Fry the chicken feet until color turns light brown. Set aside.
*On a clean pot, heat 2 tablespoons of cooking oil.
*Saute garlic and dried chili.
*Put-in the fried chicken feet, soy sauce, and water. Let boil.
*Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar.
Stir and simmer until chicken feet becomes tender.
*Note: add water as necessary.
*Add vinegar and stir. Cook for 5 minutes more.
*Turn-off heat, and then transfer to a serving plate.
*Enjoy !😉
゚ ゚viralシ