ILOCOS MIKI

Have you ever tried ilocos miki? madali lang to and for sure you will love it :)

Ingredients:

garlic
ground pepper
oil/butter
1/2 kilo dried miki noodles
1/2 kilo chicken breast (boiled and shredded)
1/4 kilo batac chicharon (bagnet)
patis (fish sauce)
salt
chicken stock
achuete (red coloring, mixed in with hot water and salt)

Procedure:

1. Boil chicken breast in 1 liter of water for 30 minutes or chicken is already well done. Take out chicken, reserve the liquid for stock.
Shred the chicken breast, set aside.


3.Saute garlic in oil or butter until golden brown, do not overdo it. Next, put the ground pepper and chicken. Cook for a minute or 2.

3. Pour patis to taste, cook for a minute or 2.

4. Pour achuete mixture, cook also for a minute.

5. Pour in chicken stock, boil.

6.Put miki noodles, cook till noodles are done. Do not over cook.

7. Top it with ilocano chicharon (bagnet)

8. Serve hot. Perfect with puto and suka ti sili.

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Tinolang manok

Hey guys... my recipe for today is "tinolang manok" :)

Ingredients :

• 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
• 1 thumb-sized fresh ginger root, cut into strips
• 2 cloves garlic, crushed
• 1 onion, chopped
• 2 tbsp. patis (fish sauce)
• salt, to taste
• 4 to 5 cups water (or rice water – 2nd washing)
• 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
• 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
• vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

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