RESTAURANT STYLE FRIED CHICKEN

Traditional fried chicken recipes are simply chicken dusted in flour and fried crisp, but this delicious variation uses a fried chicken mix that contains marinade, batter breading and gravy in one pack. This fried chicken is great hot, but also makes a wonderful picnic item served cold. 

Ingredients :

• 1/2 Kilogram chicken

Maximize Ingredients :

• 1 Packed Fried Chicken Mixes

The good thing in keeping a bunch of mixes in our pantry, helps us maximize our time. At anytime, we can make a crispy fried chicken without going out. One pack is good for ½ kilos of chicken. It contains four packages inside; marinade, batter, breading and gravy. Dissolve marinade mix in 1/3 cup (80 ml) water until free from lumps. Marinate chicken for 1 hour, turning occasionally and drain.

Dissolve batter mix in 1/4 cup (60 ml) water until free from lumps. Set aside.

Dip marinated chicken in batter then coat with breading. 

Frying chicken is a slow cooking food -- not because it takes forever to prepare, but when frying a crispy outside and juicy inside. It is why fried chicken is the perfect summer Sunday meal.

Dissolve gravy mix in 1 cup (240 ml) water until free from lumps. Bring to a boil then simmer for another 3 minutes with constant stirring. Serve with fried chicken

Cooking Tips : 

1. After you flour coat the chicken, let the chicken rest on a rack for twenty minutes to form a crust before you fry it. This also allows the chicken to warm to room temperature which will help it to cook through. Use the time to finish any sides.

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GINISANG BAGUIO BEANS

Ginisa is one of the famous and traditional favorite Filipino food, Ginisa is to Sauté or cook in oil with garlic, onion or tomato. Seafood, poultry and meat are added into vegetable to pepare this recipe.
String beans or baguio beans with ground or sliced  meat, are the basic ingedients for Ginisang Baguio Beans. Just like any other Filipino ginisa dishes, garlic, tomatoes, onion and baguio beans are fried on heated oil first. Then the meat is added. When the meat is cooked or tender, add water or broth, then the vegetables or the Baguio beans. Beans should not be overcooked to keep its crunchiness. String beans can be used in substitute of the string beans. 

Ingredients :

• Baguio beans 
• 1 medium onion 
• 2 Cloves of garlic
• 2 Medium size tomato
• 1 Tablespoon oyster sauce
• Salt and Pepper
• Cooking oil

Maximize Ingredients :

• Beef broth mix
• Magic sarap
• Beef patties

Instead of going out to get a few pounds of ground beef or pork for our Ginisang Baguio beans, we used beef patties that was sitting in our freezer. Sauté garlic, onion, tomato and crush beef patties. Let it simmer for 4 minutes while stirring. 

Add magic sarap and oyster sauce, stir frying for a few minutes. You may use soya sauce for oyster sauce substitute. 

Add water or broth and Baguio beans, let simmer for 6 minutes on medium low heat. Remove cover and stir. Season with salt and pepper, and cook for 6 more minutes or until the beans are tender. Serve with plain white rice and fried fish.

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PAPAITAN

Pinapaitan is another popular Filipino soup dish that was originated from Ilocos region, it is also one of the favourite dishes during drinking sessions. The original ingredients are goat meat and innards such as liver, kidney, heart and intestine. Goat meat are hard to find in the market, beef as the substitute have become famous. Time preparation are needed in making this dish, from finding the meat and other ingredients. in this recipe, you could have the bitter sour soup and a bottle of beer in  just a matter of minutes.

Ingredients :

• 1/2 Lbs beef tripe
• 1/2 lbs beef meat
• 2 Stalks of spring onion
• 2 chilli
• 1 Onion
• 2 Cloves garlic
• Salt and pepper

Maximize Convenience :

1. Pinapaitan mix
2. Magic Sarap

Innards such as liver, heart, kidney and intestines are some of the best ingredients in making papaitan, we are going to make this recipe as simple as everyone could prepare it. Tripe are the easy to find innard in meat sections in our place, we are going to boil this with beef meat until tender.

Saute garlic and onion. Add the meat that are sliced in bite sizes, chilli and green onion. Add water, depends on how much amount of soup you want. Season with salt and pepper and add magic sarap or ginisa mix for a stronger flavour.

Traditional way of making this dish, needs sour ingredients like tamarind or balimbi fruit and bitter taste from goat bile. The use of too much bile will result of becoming bitter, but can be adjusted with kalamansi or lemon extract. You don't need to do this process, papaitan mix had the complete flavour you want for your soup. Once the soup starts to boil, pour the papaitan mix and let it simmer for a few minutes. 

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SARCIADONG ISDA

Nothing could be easier than this tasty fried fish, which is particularly delicious accompanied by sauté tomato. The flavour of ginger, which add the strong flavour on the sauce. If you have left-over fish, this may save time in preparing and cooking. Frying will only take 5-10 minutes on both side, still speedy enough for a quick weeknight meal served over fluffy white rice.

Ingredients

• 1 Lbs round scad (galunggong)
• 1 Large onion
• 2 Cloves garlic
• Salt and Pepper

Maximize Convenience

• Can whole tomatoes
• Magic sarap

Galunggong or round scad, has been part of Philippine daily menu, it is extremely common in Philippine water. Can be cook with vinegar, soya sauce or fried it. and serve with sliced fresh tomato and shrimp paste. I pulled a packed of frozen Scad in our fridge, kids want it with tomato sauce. After removing the innards, I let it sit for a while with a rub of salt and fried it.

Ginger are thinly cut, garlic into small pieces and  bigger slices for onion. tomato ? we are out of fresh tomato, we used whole tomato in can and the juice for our sauce. diced, whole or any kind of tomato in can are the the main canned prepared ingredients in our pantry for it's usage. Making pasta sauce, cooking stews and salsa, tomato are the main ingredients. Not only are they a tremendous time-saver, but because they have the longer life.

Finished with a dash of  Magic Sarap, and season with salt and pepper. Give a few minutes to simmer, 

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BICOL EXPRESS

This is quick, easy and convenient cooking of a creamy and spicy flavoured Bicol Express chicken recipe. Instead of using pork, we made use of chicken. To make this recipe as fast as the Bicol Express line, we used the Maggi Magic meals. Instructions are so easy to follow, you don't need any skill in cooking, just add water and the choice of green vegetables. Goes to the bag, flatten and cook in rice cooker with your rice. You have your rice and Bicol Express done together.

Ingredients :

• 1/2 Lbs of skinless and boneless chicken
• 2 Cloves Garlic
• 1 Medium size onion
• 1/2 Lbs wing beans

Maximize Ingredients

• Magic Meals Bicol Express
• Magic Sarap

Easy Extras 

• Fish sauce

By the way you can use pork or any meat that you want, we used skinless chicken for a change. Maybe we want to reduce a bit of fat in our cooking, to make it healthier for sometimes. My sister who works at Nestle, packed a bag of Magic Meals and other Maggi seasoning, from my vacation in the Philippines last July. I didn't try any of this since the day I cameback.

'Till one day, we were so busy. We had to do a shoot for our next upload, the scheduled recipe is Espasol. It's 11:30 am, lunch is not ready yet and we had to leave the house for work at around 1:00 pm. I grabbed one of the pack and read the instruction, in 45 minutes I had my hot rice and Apritada. We choose Bicol Express for our featured recipe today, we did some changes to make it more flavourful. The cooking time are much the same as the pocket, the only changes is sautéing and cooking must be done separately from the rice. We sautéed garlic and onion then brown the chicken.

After sautéing, we added the sliced winged beans or sigarilyas. Stir frying for a few minutes, before adding the Bicol Express powder from the pack. Add water and cover, simmer until the chicken is tender. Add Magic Sarap and seasoned with fish sauce.  We had our lunch as fast as we didn't expected, the outcome was so delicious. The taste of the sautéed fresh garlic, onion and browning the chicken was so good. Do not add any chilli, it comes with  the hot spice that you are going to love. We highly recommended this to all new in cooking and busy moms, cooking  the convenient way of our native dishes.

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TINOLANG MANOK

Chicken recipes are always a favourite recipe, from making soup, grilling and stewing. Tinola is one of the easiest chicken recipe, with few and easy to find ingredients. The aroma of ginger and chili leaves, make it typical for asian cuisine. Nowadays most of the green leafy vegetables are frozen packed and available anytime of weather. We tried this recipe using Ginger Soup Base Mix, the taste of the soup is not as good as sautéing fresh ginger, garlic and onion. We added Ginisa Mix and season with fish sauce, the flavor is as good as doing it from scratch. 

Ingredients

• 500 Grams chicken
• 6 cups (1.5 L) water
• 2 Chayote
• 1/2 Cup chilli leaves
• 4 Cups of water
• 4 Peppercorn
• Salt to taste

Maximize Ingredients

• 1 Pack Ginger Soup Base Mix
• 1/2 Pack Ginisa Mix

Easy Extras

• Fish sauce

Chicken are cut into the desired sizes, chayote were peeled and cut. the next step is to put chicken, chayote, pepper corn and let it simmer until boil, add the Ginger Soup Base Mix (Tinola) and Giniza Mix. Simmer until chicken are cooked and chayote are tender. The cooking time of chicken varies on what type are you using, it may take longer if you are using stewing chicken. The meat are tougher and a little scrawnier, but they're great for slow-cooking, such as in a stew, and they make wonderful stock.

As what the old couple always says " the soup is done, take a sip before it gets cold", after simmering for  a few minutes, add the green chilli leaves and taste. Tinola can be added to our daily menu, or a back-up in row row situation. Don't let our fridge dried out with chicken or other meat and frozen vegetables and we are ready for the rainy season. Tinola is high in vitamin C, to help ward off the flu. 

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GINISANG PECHAY SA SARDINAS

In a sauté, all the ingredients are heated at once, and cooked quickly. Here's a tasty stir-fry that uses canned sardines with green leafy vegetables, which only take 10 minutes to prepare and cook. From the basic sautéing of onion, garlic, tomato and simmering the green leafy vegetables to crunchy half done texture. Sardines are the most consumable convenient canned product, using it straight from the can or an addition to different kind of dishes. We are sautéing the Chinese cabbage and add the spicy flavor sardines, and serve this hot with plain rice.

Ingredients

• 2 Cans of can sardines
• 1 Cup Chinese cabbage
• 1 Medium size onion
• 2 tomatoes
• 2 Heads garlic
• Salt and pepper to taste

Maximize Convenience

• 1 Pack Ginisa Mix

Easy Extras

• Substitute for Chinese cabbage ; yam leaves, chayote and papaya

Most of the ingredients that we are using such as ; garlic, onion and tomato are listed as the fresh basic prepared ingredients. If you are the kind of person who always has a fresh garlic and onion on hand and doesn't mind adding a few extra minutes to the preparation time of any recipe. by all means peel and chop your own.

After sautéing the garlic, onion and tomato, add the canned sardines. pour the  water and seasoned with ginisa mix, salt and pepper, simmer until boil. 

Add the slice green Chinese cabbage, simmer for a few minutes and turn the fire off. Always serve the vegetables crunchy or half done, adjust the taste by adding salt or fish sauce. Serve rice topped with our delicious Ginisang Sardinas sa Pechay.

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PANSIT CANTON

Gone are the days when making sauce in cooking noodles was a time consuming, the traditional way of extracting juices from baby crabs or heads of the shrimp. This delicious canton noodles, which depends upon the pack canton seasoning and preparations. The right amount of water and ingredients, makes this wonderful dish taste as the traditional way of cooking it.

Ingredients

• 250 Grams of pansit canton noodles
• 1 Cup of sliced chicken breast
• 1 Cup of cabbage
• 1/2 Cup Chinese cabbage
• 1 Stalk celery
• 1/2 Cup of carrots
• 1 Medium size onion
• 2 Cloves of garlic
• 1 Tablespoon oyster sauce
• Salt and pepper to taste
• Cooking Oil

Maximize Convenience

• 1 Pouch Pansit Canton (Stir Fry) Mix

Easy Extras

• Add Choices of chicken liver, kikiam and fish balls
• Add 1 red or green pepper and slices of green bean

Choices of vegetables are another key of making this dish, the strong flavor of celery, the crunchy carrots and cabbages are one of the good selection. From the basic Sautéing of garlic and onion, add the sliced chicken, vegetables and cook until the outer part turns light brown. Pour the chopsuey/canton mix dissolved in 1 cup of water and oyster sauce, simmer for 3 to 5 minutes . Remove the vegetables and set aside.

Add the remaining 2 cups of water and then the pancit canton noodles, let it simmer until tender and some of the liquid has been absorbed by the noodles. Add the vegetables and toss with noodles, season with salt and pepper. Transfer to a serving plate and squeeze some lemon or calamansi.

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SOTANGHON SOUP

We had a left-over rotisserie  chicken from yesterday dinner, not to spoiled it, I decided to make a healthy soup using the chicken. We have two choices on how are we going to do it. First, make a simple elbow macaroni soup, second is to cooked it with vermicelli noodles. Looking up the pantry, we had all the ingredients in making Sotanghon soup. 

Ingredients

• 1 Left-over rotisserie chicken breast
• 4 - 60 Grams vermicelli
• 1/2 Cups cabbage
• 1/4 Cups Carrots
• 1 Stalk of celery
• 2 Cloves of garlic
• Salt and pepper to taste

Maximize Convenience 

• 1 Teaspoon annatto powder
• 1 Packed Magic Sarap

Easy Extras

• Substitute for chicken - Chicken breast in can

Soak Vermicelli noodles in hot water for 5 to 8 minutes or until soft. When the noodles have softened, Cut in a shorter lengths using a scissor, leave them soaking in water and set aside. Heat oil in a casserole, sauté garlic onion and chicken. Add carrots, cabbage and season with salt and pepper, cook for another 2 minutes. Add 6 cups of chicken stock, Maggi Magic Sarap, Annatto powder and vermicelli noodles. Simmer for 3-5 minutes or until done.

The taste of a good soup is from how we do the  stock. We boiled the left-over chicken with bone, and a packed of magic sarap that gives a strong flavor of our stock. If your kitchen is well stocked with fresh vegetables, canned, bottled and packaged ingredients, you can prepare this recipe as easy as the instant noodles in a pack.

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