Compiled Recipe – Binagoongang Manok

Binagoongang Manok

* 3 tbsp canola oil
* 600 grams chicken, cut into serving pieces
* 1 medium onion, quartered
* 1 tbsp garlic, chopped
* 2 medium tomatoes, quartered
* 3 tbsp shrimp paste, or bagoong alamang
* 2 tsp white vinegar
* 1 tsp white sugar
* 1 to 2 pieces green chilies (siling pangsigang)
* ground black pepper (to taste)
* ½ cup okra, sliced

1) Heat oil in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess oil from pan and just leave about 2 tablespoons.

2) In the same wok, sauté onions, garlic, tomatoes and shrimp paste for 1 to 2 minutes. Pour in the vinegar and let simmer for one minute. Bring the chicken back to the wok, together with the sugar and sili ; mix well. Simmer further if needed. Season to taste. Place cooked chicken on a serving platter. Cook the okra in the same wok for 1 minute then place on top of chicken.




food review

Food Review: Kettle

As an extended birthday celebration, I and my family headed to Shangri-La Plaza Mall to have our lunch right after attending a Sunday mass and we chose to eat here at Kettle.

What we had for our lunch here at Kettle were the Clam Chowder Soup which was served on a sourdough bread bowl (Php 229), Kettle House Salad (Php 339), Australian Lamb Adobo (Php 449) , Buttermilk Fried Chicken (Php 519) and Pork and Potato Strips (Php 339).  Not bad for a group meal.

Clam Chowder Soup
Clam Chowder Soup 

Clam Chowder Soup (Php 229)

This clam chowder soup tasted really great and satisfying to our hungry stomach. It’s served on a sourdough bread bowl that you can also eat right after finishing the soup.

Kettle House Salad
Kettle House Salad

Kettle House Salad (Php 339)

This Kettle House Salad is served with arugula, romaine mix, toffee walnuts, bacon, manchego cheese, berry and balsamic vinegar. It’s not just tasty, but it’s also healthy.

Australian Lamb Adobo
Australian Lamb Adobo

Australian Lamb Adobo (Php 449)

This meal is a slow cooked adobo style served  with tzaziki and truffle mushroom grown rice. Its meat tastes like the angus roast beef.

Buttermilk Fried Chicken
Buttermilk Fried Chicken

Buttermilk Fried Chicken (Php 519)

This food serving comes with a honey glazed cornbread, country gravy and Cajun honey. Best tip to make your sauce tasty for this chicken is to pour on the gravy first then the honey.

Pork and Potato Strips
Pork and Potato Strips

Pork and Potato Strips (Php 339)

This appetizer has a serving of crunch pork belly at the bottom then topped with fresh potato strips, fried herbs and red pepper aioli.

My favorite or top pick for this lunch is the Buttermilk Fried Chicken. Its gravy and honey sauce is the best!

My rating: 5/5



Compiled Recipe – Chicken Asado

Chicken Asado

* 1 ½ tbsp calamansi juice
* 3 tbsp soy sauce
* ground black pepper (to serve)
* 600 grams chicken, cut to serving pieces
* 2 tbsp canola oil
* 1 tbsp butter
* 1 ½ cups potato, cut into 1-inch cubes
* 2 tbsp garlic, chopped
* 1 tsp whole black peppercorns
* 1 piece bay leaf
* 1 ½ cups tomato sauce
* 2 tsp white sugar
* salt (to taste)
* ground black pepper (to taste)

1) Combine calamansi juice, soy sauce, pepper and chicken. Mix well. Marinate, refrigerated for 1 hour.

2) Heat oil and butter in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess fat from the wok.

3) In the same wok, fry potatoes for 2 to 3 minutes. Add onions, garlic, peppercorns, bay leaf and continue to sauté for 1 to 2 minutes. Pour in the tomato sauce and bring to a simmer, bring the chicken back to the wok and simmer for 3 to 6 minutes or until the chicken is cooked. Season to taste with salt and pepper.


Compiled Recipe – Golden Fried Chicken

Golden Fried Chicken

* 1 kilo chicken pieces
* 1 cup buttermilk
* 2 cups all purpose flour
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp celery salt, or ground oregano
* 2 tsp baking powder
* 1 tsp salt
* 1 tsp ground black pepper
* 2 large eggs, beaten
* vegetable oil (to deep fry)
* 1 cup butter, melted

1) Combine chicken and buttermilk in a bowl. Marinate, covered, in the refrigerator for 30 minutes.

2) Combine flour, garlic powder, onion powder, celery salt, baking powder, salt and pepper in a bowl. Reserve ½ cup for gravy (see tip).

3) Heat oil in a deep pot. Deep fry chicken until golden brown, about 10 minutes. Drain on a wire rack for 5 minutes. Dip in melted butter and then let it stand for 10 to 15 minutes.


Compiled Recipe – Chicken, Ham and Potato Salad

Chicken, Ham and Potato Salad

* ¼ cup mayonnaise
* 2 tbsp pickle relish
* salt (to taste)
* pepper (to taste)
* 1 tsp sugar
* 2 large potatoes, boiled and sliced into cubes
* ½ cup cooked ham, diced
* ½ cup chicken, use breast part, cooked and sliced into strips

1) In a mixing bowl, combine the mayonnaise, pickle relish , sugar and season with salt and pepper then set aside.

2) In a large bowl, combine the potatoes, ham and chicken. Drizzle with the mayonnaise mixture. Toss lightly and arrange in a serving bowl.


Compiled Recipe – Spicy Tinola sa Gata

Spicy Tinola sa Gata

* 1 tbsp cooking oil
* ½ kilogram chicken, cut into serving pieces
* 1 piece onion, quartered
* 1 (2-inch thick) ginger, sliced
* 1 tbsp fish sauce (patis)
* 1 piece sayote, cut into wedges
* 1 (33 g) Knorr Ginata, dissolved in 3 cups water
* 1 cup water
* 1 piece Knorr chicken cubes
* ¼ tsp hot sauce
* ½ piece siling labuyo,chopped
* ½ bunch dahon ng sili

1) Sauté onion and half of the ginger in a pan over high heat and cook for 2 minutes. Add the chicken and cook until brown.

2) Add chopped sayote, dissolved Knorr Ginataang Gulay Mix and the remaining half of the ginger. Simmer for 2 minutes before adding Knorr Chicken Cubes. Cook over low heat or until chicken and vegetables are cooked through. Add the siling labuyo.

3) Top it with dahon ng sili and cook for another minute before serving.




Compiled Recipe – Garlic Chicken Pasta

Garlic Chicken Pasta

* 1 tbsp canola oil
* 4 tbsp butter
* 2 cloves garlic, minced
* 250 grams chicken, sliced into bite-sized pieces
* salt (to taste)
* black pepper (to taste)
* 1 small lemon, juice only
* 2 tbsp dried basil leaves
* ¼ cup chicken stock, or dry white wine
* 250 grams linguine noodles, cooked according to package directions (reserve 1 cup pasta water)
* lemon (to serve)

1) Heat oil and butter in a large pan over medium heat . Sauté garlic until fragrant. Add chicken. Season with salt and pepper, then cook for 3 to 5 minutes.

2) Add lemon juice and basil; mix well. Add stock or white wine and allow to reduce to half.

3) Add cooked pasta and toss. If pasta is too dry, add reserved pasta water, ¼ cup at a time, until desired consistency is achieved. Serve with lemon wedges on the side.



Compiled Recipe – Ayem Goreng (Fried Turmeric Chicken Thighs)

Ayem Goreng (Fried Turmeric Chicken Thighs)

* 2 cups jasmine rice
* 1 cup coconut milk
* pinch salt
* 2 tbsp ground turmeric
* ½ tsp curry powder
* 2 tsp ginger, grated
* 1 tsp lemongrass bulb, chopped
* 8 pieces chicken, use thigh fillet, about 800 grams
* 3 cups vegetable oil (to deep fry)
* 2 cups potato starch
* 1 small cucumber, sliced into thin rounds
* 1 bunch cilantro (wansoy)

1) Make the coconut rice: Combine rice, coconut milk, 2 cups water and salt in a rice cooker. Cook for one regular cycle, then continue steaming for 10 more minutes.

2) Make the turmeric chicken: Combine turmeric, curry powder, ginger, lemongrass and salt in a large bowl. Add chicken and massage spice mixture all over. Set aside.

3) Heat oil in a heavy-bottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on one side. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run clear when pierced. (Note: Internal temperature of the thickest part of the chicken should read 165◦F. If you don’t have a thermometer, pierce the center of the chicken with a bamboo skewer; if the tip is warm, then the chicken is cooked through.) Drain chicken on a wire rack.

4) Serve chicken with coconut rice, cucumber slices and cilantro leaves.



Compiled Recipe – Chicken Binakol

Chicken Binakol

* 2 tbsp vegetable oil
* 2 small white onions, quartered
* 3 stalks lemongrass, white parts only, cut into 2-inch pieces and pounded
* 1 piece ginger, thumb-sized, sliced
* 4 cloves garlic, chopped
* 1 kilo chicken (whole), cut into pieces
* water from 2 young coconuts
* coconut meat, from 2 young coconuts
* 1 tbsp fish sauce (patis)
* 1 bunch chili leaves (dahon ng sili)


Compiled Recipe – Chinese Style Fried Chicken

Chinese Style Fried Chicken

* 1 (1.2 kilos) whole chicken, cleaned
* 2 bundles lemongrass (tanglad), pounded
* 1 bundle green onions
* ½ cup soy sauce
* 1/3 cup brown sugar
* ¼ cup Chinese cooking wine
* 1 tbsp garlic, minced
* 1 ½ teaspoons five spice powder
* 1 tsp salt
* ½ tsp ground white pepper
* cooking oil (for deep frying)
* 1 cup chicken stock, or ¼ chicken bouillon cube dissolved in 1 cup hot water
* 1 ½ tbsp sugar
* 1 tbsp soy sauce
* ¾ tsp five spice powder
* 2 pieces star anise
* salt (to taste)
* pepper (to taste)
* 1 ½ tbsp cornstarch, dissolved in 2 tablespoons water

1) Stuff chicken with lemongrass and green onions; set aside.

2) Mix together soy sauce, brown sugar, cooking wine, garlic, five-spice powder, salt and pepper in a bowl. Mix until sugar dissolves.

3) Place chicken and soy sauce in a large zip top bag. Seal and marinate in the refrigerator overnight.

4) Meanwhile, make the gravy: combine chicken stock, sugar, five spice powder and star anise in a saucepan. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Add dissolved cornstarch and cook until the sauce thickens. Turn off heat and remove star anise pieces. Set aside and keep warm.

5) To cook chicken, pre-heat a steamer. Drain chicken, reserving the marinade. Steam chicken for 15 minutes. Remove from the steamer and brush reserve marinade all over the chicken. Refrigerate for 15 minutes.

6) Pre-heat oil in a deep heavy bottomed pan until it registers 350˚F on a deep fry thermometer. Cut chicken into quarters or into 8 pieces. Deep fry in batches just until skin is golden and crisp. Drain on paper towels to remove excess oil.

7) Serve immediately with gravy on the side.