Sinantolang Manok

Sinantolan na Manok or Siningang na Manok sa Santol is an old-recipe I learned from my grandfather.  He usually do this recipe everytime santol fruit is in season.  The santol fruit add sourness to the soup.

Sinantolan na Manok  has almost the same ingredients as other Sinigang-inspired recipe.  But this time you can add "santol" fruit to add twist to your usual sinigang. 

Main ingredient is chicken and santol fruit with different kinds of vegetables you can add to the recipe.  Most of the ingredients are easy to find in leading supermarkets and sari-sari stores or even from your own garden.

Sinigang can also be made of either pork, beef and fish aside from chicken.  It is an authentic filipino food and has won the taste-buds of most Filipinos because of it savory taste.  Filipino children specifically enjoy this dish. 

This dish is a good comfort food during rainy seasons.  The hot and sour flavoring of the soup gives warm comfort to a cold weather.

It is also a favorite food to serve to us in our younger years everytime we are sick as the soup gives a soothing sensation in the throat especiallly if you are experiencing bad colds.

The dish is also a complete source of vitamins as it contains meat, vegetables and fruit. 

Prep Time:           5 minutes

Cooking Time:   25 minutes

Total Time:         35 minutes

Servings:             4 - 6 

Ingredients:

• 1 kilo chicken, cut 
• 3 pieces santol fruit
• 2 pieces eggplant, cut diagonally
• 1 bundle kangkong
• 2 pieces stling haba
• 2 pieces tomatoes, chopped
• 1 piece onion, minced
• 5 cloves garlic, minced
• fresh tamarind or sinigang mix
• 3 tablespoon fish sauce or patis
• salt to taste
• 3 tablespoon cooking oil
• water

How to Cook:

1. In a heated pan, pour cooking oil.
2. Saute onion and garlic until golden brown.
3. Do the same with tomato, mashed it with the back of the ladle to release juices.  
4. Add the chicken until it turns light brown.
5. Pour 3 tablespoon of fish sauce or patis.  This will help remove slimy smell of the chicken.
6. Pour in water and santol let it simmer until meat is tender.
7. Add eggplant.
8. Add tamarind or sinigang mix.
9. Add salt to taste.
10. Turn off the pan and add kangkong and siling haba.  The remaining heat will help cook the kangkong and siling haba and will prevent it from getting over cooked.

Serve it hot with steamed rice and patis with sili as condiment.

Enjoy eating this dish with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

Beef Pares

 Happy cooking and eating!

Arlene 

Chicken Sisig

 

Sisig aside being a dinner dish is also is a favorite "Pulutan" by most Filipinos during drinking session especially if it is served sizzling hot.      

There are several varieties of Sisig.  It can be pork, squid, bangus, tofu and chicken.

What I prepared today is Chicken Sisig.  This is the most favorite sisig of my family as it contains lesser fat compared to it's pork counterpart.  

The chicken liver on the other hand gives additional flavor to the recipe.

Common preparation is using sizzling plate that gives a more palatable food presentation.  The aroma and sizzling presentation is so inviting that you would not resist this dish.

However, for this recipe preparation is done by ordinary pan cooking.  But this does not lessen the delicious taste of chicken sisig.

Here is the recipe and cooking preparations.

Prep Time:        20 minutes    

Cooking Time:  20 minutes

Total Time:        40 minutes

Servings:            4

Ingredients:

• 4 pieces deboned breast chicken, finely chopped.
• 1/4 kl chicken liver, finely chopped
• 2 to 3 tablespoon of cooking oil
• 1/4 cup butter
• 5 cloves garlic, minced
• 1 white onion, minced
• 3 green chilis or siling haba, cut diagonally
• 2 eggs
• 1 cup mayonnaise
• a pinch of salt
• a pinch of white pepper
• calamansi

              

How to Cook:

1. Debone the chicken and grill.
2. Do the same with chicken liver, grill until golden brown.
3. Finely chopped the chicken and liver.
4. In a heated pan, add cooking oil medium heat.
5. Sauté the onion and garlic until slightly brown.
6. Add butter.
7. Put the chicken and liver.
8. Seasoned with salt and pepper.
9. Add the mayonnaise and stir until all ingredients mixes.
10. Add egg later.
11. Put siling haba as toppings and calamansi as additional seasoning.

Best served sizzling hot!

Enjoy eating with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Topics you may want to read:

Filipino Ulam Tips

 Happy cooking and eating!

Arlene 

Chicken Cordon Bleu

Chicken Cordon Bleu is a French dish consists of deboned chicken breast wrapped around with a fillings of slice of ham and cheese, breaded and deep-fry.   A menu commonly available for special occasions in most Filipino family gatherings.  

It has a very simple ingredients yet a good choice to serve for formal dinners with it's delicious taste and pleasing table presentations.    

We always have this dish on special occasions such as Christmas and New Year.  But since this has become one of the favorite dish in the household there are times that I cooked this on ordinary days to give in to special requests.

Prep Time:         15 minutes

Cooking Time:   30 minutes

Total Time:         45 minutes

Serving:               6

Ingredients:

• boneless chicken breast 
• butter
• ham stripped
• cheese stripped
• bell pepper stripped
• pinch of salt
• pinch of white pepper
• bread crumbs
• paprika (optional

Dipping Sauce:

• 1 Nestle Cream
• 1 evaporated milk
• cheese grated or cubes
• ham cut into cubes (optional)
• pinch of salt
• pinch of white pepper
• pinch of basil 

How to Cook:

Chicken Cordon Bleu:

• Place a piece of chicken breast in a flat surface and pound them into thin.
• Then brush the top with butter, salt and a sprinkle of paprika.
• Top the chicken breast with ham slices, cheese and bell pepper.
• Roll the chicken breast. You may use a toothpick to fasten the end of the chicken breast.
• Brush the outer part of the chicken breasts with butter and roll it in bread crumbs.
• You can bake it in an oven or fry it in a pan.
• Once cooked, slice into individual servings.

Dipping Sauce:

1. In a pre-heat pan, add butter.
2. Follow it with cream and evaporated milk.
3. Add cheese and ham (optional).
4. Sprinkle with a pinch of salt, pepper and basil.

                 

                                            

    

Watch this Cooking Video: 

Chicken Cordon Bleu

Enjoy eating  with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related post you may want to read:

Filipino Ulam Tips

 Happy cooking and eating!

Arlene