PININYAHANG MANOK INGREDIENTS
1 kilo chicken, cut into serving pieces
2 red and green bell pepper, cut into cubes
1 cup pineapple chunks
1/2 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, chopped
1 thumb-sized ginger, minced
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon fish sauce or salt
1 teaspoon ground pepper
3 tablespoons cooking oil or butter
1 medium carrots, cut into cubes(optional)
2 medium potatoes, cut into cubes(optional)
PININYAHANG MANOK COOKING PROCEDURES
2 red and green bell pepper, cut into cubes
1 cup pineapple chunks
1/2 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, chopped
1 thumb-sized ginger, minced
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon fish sauce or salt
1 teaspoon ground pepper
3 tablespoons cooking oil or butter
1 medium carrots, cut into cubes(optional)
2 medium potatoes, cut into cubes(optional)
PININYAHANG MANOK COOKING PROCEDURES
1. Sprinkle chicken meat with salt and pepper then marinate in pineapple juice for at least 30 minutes. Reserve marinade.
2. In a pan, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.
3. In the same pan, reduce oil then saute onion, garlic and ginger until fragrant.
2. In a pan, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.
3. In the same pan, reduce oil then saute onion, garlic and ginger until fragrant.
4. Add chicken meat then continue sauteing until golden brown.
5. Add soy sauce and marinade then simmer for 15 minutes or until chicken is almosttender. Add little water if necessary.
6. Add pineapple chunks, carrots, potatoes and bell pepper then simmer for 3 minutes.
7. Season with sugar and salt according to taste then simmer until vegetables aretender.
8. Remove from the heat then transfer to serving bowl. Serve with steamed rice.
TIPS
You can also add 1/2 cup evaporated milk if you prefer.
You can also add 1/2 cup evaporated milk if you prefer.
0 comments:
Post a Comment