Chicken Afritada

Chicken Afritada

   When you work in Makati City, you wouldn't avoid eating in one of the many "carinderias" available. Especially those located in Washington street. Chicken Afritada is one of the many dishes that you may find there. There are different versions though. I would always prefer the one that has no tomato sauce. For me it is more appealing and tastier. The taste of the chicken and that aroma of patis is not overpowered by the tomato sauce. My mother-in-law's version is similar to this recipe. This is the version that the person I usually cook for would prefer.... that person is my wife.


Ingredients:

1 kilo chicken (cut into parts)
 2 medium potatoes (peeled and cubed)
 2 medium carrots (peeled and cubed)
 1 small head of garlic (minced)
 1 big onion (diced)
 3 medium sized tomatoes
 1 red bell pepper (sliced)
 1 green bell pepper (sliced)
 2 cups water or chicken stock
1/2 cup patis
 ½ cup breadcrumbs
 Pinch of salt & pepper
 Oil

Procedure:
-Marinate chicken in 3 tbsp patis for 5 mins.
-In a large wok or pot, brown both sides of chicken in oil  then set aside.
-Sauté garlic, onion, tomatoes and half of the bell peppers.
-Put back the chicken. Pour in the 1/2 cup patis and ground black pepper.
-Lower the heat, mix then cover and let it simmer for 2-3 minutes. Add the stock or water then bring to a boil.
-Add in the potatoes and carrots then cover and wait for it to be cooked.
-Add half of the bell peppers. Add in the breadcrumbs to thicken the sauce.
Serve hot.

Pork Asado

Pork Asado

    There was this restaurant that I go to whenever I would visit  Harisson Plaza in Manila. I always order the same set of food: their specialty fried rice and their asado. The asado was usually served with peanuts and it really matches their fried rice. I usually flood my rice with the sauce and when it is not enough, I would always use their siopao sauce to suit my preferred way of eating what I ordered. It became my habit to eat that way.  Until the management changed. Their fried rice is still there but the asado was never served and I would have to choose either pork barbecue or roast chicken to match that item they've omitted. It was never the same. So I decided to make my own. Here is my own version of that asado.

Ingredients:

1 kg Pork loin or Kasim (whole uncut)

4 cups water (for boiling)

6 cloves garlic

1 medium onion quartered

Salt and pepper (to taste)

1 cup soy sauce

1/2 cup brown sugar (or more if you prefer)

2-3 piece star anise (sanque)

1 tsp chopped ginger

2 tbsp corn starch

Procedure:

-Put the pork in a large pot.  Add 1 tsp salt. Pour enough water to cover the meat. add the onion and the garlic. Bring to a boil the lower the heat to simmer. Cover the pot then wait until the pork is tender  (around 30 minutes).

- When the meat is tender, add the the soy sauce, sugar, star anise and ginger. Add salt and pepper to taste. Boil for another 2 minutes. Add diluted corn starch while stirring to thicken the sauce.

(Optional)

-Remove meat from the pot. Put in the oven (around 250°C) and let roast for 3 to 5 minutes while brushing with catsup or char siu sauce from time to time. Remove the meat from the oven then slice using a sharp knife. 

-Arrange on a plate then pour in the sauce. Garnish with roasted (adobo) peanuts. Serve and enjoy!