Category Archives: chicken

Chicken, Garlic And Tomato Roasts


The wet market I recently swung by down east had me shamelessly hoarding a coupla kilos of some red, juicy and plump tomatoes. Why, they sold for a measly P20 per kilo! Especially now that the Yrastorza household is slowly taking the ‘healthy-food-only’  route, I thought these tomatoes would be excellent for oven baking, stewing and the like.

Over at my kitchen, I slid my baking casserole onto the counter to toss over the tomatoes for some oven-dried tomatoes for bottling. Lately, I’ve developed a penchant for any food/ingredient that is  homemade, organic and artificial processing- free. And yeah, nothing beats having your homemade tomato sauce which you can conveniently pull out from your ref when your recipe calls for it.

But the oven was too big for the few pieces of tomatoes I was to bake. So in the pan, I threw in 2 whole heads of garlic for roasting (top slightly chopped off, leaving the flesh exposed!). What do you do with it? I spread it on toasts, I put in on my mashed potatoes or I just make it as siding for a fave dish like a pasta fare or sweet and spicy tapa! Okay, there goes my 2nd dish.

3rd dish was the two chicken quarters that I turned into baked chicken in sinigang rub. All three dishes had some about two rounds of drizzles of olive oil. Time, energy and space saving for my oven, I was totally starving right after everything got cooked.

Okay, kumbaga sa bus, naunang bumaba ang mga bawang, tapos ang mga kamatis at sumunod ang mga manok galing sa oven. (Please see links for exact directions for recipes of each of the fares).

Oh, btw, the chicken was the perfect topping for the Japchae I made the day before. Can I just say, the noodles got yummier as the sauce completely got absorbed by the noodles. Yum!


Minced Pork In Lettuce Wrap


My good friend and neighbor, Myze, invited my family for dinner last Chinese New Year at Spring Deer restaurant in Quezon City. It was to be their celebration for their New Year. Myze, a full-blooded Chinese, talked her way to educating me about Filipino Chinese food vs the “canteen” Chinese food she grew up embracing.

I have featured a coupla posts in this blog about her Chinese “canteen” food and how enthralled I get trying it out. The Makut Theng she once sent me while I was nursing a cold was unforgettable. Likewise, the Chinese style steamed fish dish she taught me was momentous.

One of the viands served that evening was the minced pork in lettuce wrap. I thought it looked pretty and tasted great. They served the meat mixture side by side with the plate of crunchy lettuce greens and hoisin sauce. So, the style was to get a lettuce wrapper, scoop a  tbsp of meat mixture and smother with hoisin sauce on top.

Today, I did just that. However, I decided to incorporate the hoisin sauce already in the meat mixture. Twas quite easy to make. Thanks for great neighbors, thanks, Myze!

Minced  Pork In lettuce Leaves

1/2 kilo ground pork

1 large carrot, cut in small cubes

5 cloves of garlic, minced

1 onion, minced

2 tbsps ginger, chopped

3 tbsps cilantro, chopped

2 tbsps hoisin sauce

2 tbsps oyster sauce

1 tbsp soy sauce

salt and pepper to taste


Lettuce leaves


Season pork with salt and pepper.

Saute pork in ginger, onion and garlic. Add carrots. Continue stir frying until meat is cooked.

Add cilantro, hoisin, oyster and soy sauces. Continue cooking for about five minutes.

Scoop a tsp of the mixture in lettuce leaves and wrap closing on all sides. Serve immediately.

Oriental Chicken With Sliced Eggplants


I almost ended up eating at Little Asia yesterday except that the majority of my friends opted to train our sights on this tea place called Bubble Tea. And since my palate still was looking for the kung pao chicken this morning, I decided to cook the next best thing, oriental chicken with sliced eggplants.

It was to be my hubby, Jake’s, baon and breakfast for me. Okay, how did I do it?

I made 5 strips of chicken crispers , cut it 1 inch long and set it aside. Sliced native eggplants the size of the chicken crispers, too.

In a skillet, I poured 1/4 cup of canola oil and 2 tbsps sesame oil (optional). Sauted 4 round slices of ginger and mixed in 1/4 cup of hoisin sauce. With the sauce heated up and ready, I just tossed in the chicken crispers and eggplants into the skillet  until they were well coated and eggplants half cooked and tender.

Chicken Adobo Flakes (Ilonggo Version)


My favorite version of chicken adobo, I stack up on this when I do it in big batches. I use it making a crusty pannini, fried rice, canape topping or simply to papak like chippy! Lol. The crunch, savory appeal of this adobo just breaks my diet(?) everytime.

One of the many heirloom recipes from my Ilongga grandmother who had the most intense affair with the pots and pans, this Ilonggo adobo version uses ONLY vinegar as the the prime acid minus the soy sauce. Of course, slathered with LOTS of garlic and LOTS of LOVE! Lol.

Chicken adobo

1 and 1/2 kilo chicken breasts

3/4 cup cane vinegar

2 heads of garlic, minced

2 laurel leaves

1 tsp pamintang buo

salt and pepper to taste

1 cup canola oil



Season chicken with salt and pepper.

In a frying pan, combine chicken, garlic, pamintang buo, laurel leaves, vinegar and cover with water.

Cook until chicken is cooked, crumbled and flaked. Once totally flaked, add about 3/4 to a cup of oil and fry some more until chicken becomes golden brown and crunchy.

Chicken Relleno


You don’t wanna cram for your potluck contribution come this holiday season. NOW is the best time to ready your recipe for your Christmas parties at home, too. Thought I’d share with you my favorite chicken  relleno recipe.

It’s pretty easy to make contrary to the perception that one has to slave herself in the kitchen to be able to do this–NOT!

Well, Merry Christmas!

1 whole chicken, about 1.5 kilos, deboned

1/2  kilo ground pork

1 pack sweet ham, finely diced

3/4 cup pickle relish

1 small can crushed pineapple, drained

1 box cheddar cheese, grated

1/4 cup  cream of mushroom soup (powdered)

1 egg, slightly beaten

1 large onion, roughly minced

1 large red bell pepper, minced

2 sliced white bread (tasty), cut into small pcs

1/2 cup raisins, chopped

1/2 cup chopped flat parsley for garnish

salt and pepper to taste


Debone chicken or ask your  butcher to do it for you. Season with salt and pepper. Set aside.

For the filling:

Mix all the remaining ingredients.

Stuff the chicken with the mixed ingredients.

Preheat oven at 350C. Bake for an hour or until chicken is cooked.

Let stand for twenty minutes. Sprinkle with parsley for garnishing.

Serve with the chicken dripping on the side.

Asian Chicken with Shiitake and Green Beans


One of the most popular species in the mushroom family, the shiitake mushroom has remained to be a favorite ingredient in a lot of Asian cookery. Its wonderful texture, excellent flavor and health benefits are just but few reasons why it is a preferred choice by foodies all over the world.

Originating from the Japanese word shii mushroom which describes the Japanese tree Castanopsis cuspidata that gives the dead logs on which shiitake mushrooms come from, these dark-colored mushrooms have been proven to contain medicinal properties. Studies show that steady use of these mushrooms may reduce the risk of cardiac disorders, certain types of cancer, allergies and promotes good blood circulation.

Given these nutritional facts about shiitake mushroom, it has become a favorite ingredient in a lot of food stores that advocate health and wellness. It’s even become a substitute for meat! Why, the taste of shiitake is said to be four to ten times more flavorful than the other type of mushrooms like button, Portobello or pearl mushrooms.

The flexible characteristic of the shiitake transcends from being just a second-fiddle ingredient to being the main ingredient in certain dishes. There was even a restaurant that once served adobo made out of shiitake mushrooms!  No wonder, it’s been around for centuries now.

2 whole breast fillets, skinned and sliced into bite-size pieces

5 pcs shiitake mushrooms, sliced

1 whole head of garlic, minced

1 medium onion, minced

2 pcs thumb-sized ginger, sliced

4 pcs green beans, cut 1 inch-long

1/2 cup hoisin sauce

3 tbsps sesame oil

1/2 cup canola oil

salt and pepper to taste

1 tsp chili sauce (optional)


Season Chicken with salt and pepper. Set aside.

In a skillet, saute ginger, garlic and onion. Add chicken and stir-fry until chicken is cooked (about 5 minutes).

Add hoisin and chili sauce. Stir until chicken pieces are well coated with hoisin sauce. Toss in mushrooms and green beans. Cook until green beans are medium-well in doneness. Serve hot.

Chicken Liver Adobo


Copy and paste the picture of chicken liver adobo I did last week to this blog—CHECK. Holding back this writer’s saliva as this picture appears before her while doing this post’s draft– XXXXXXXX!!!!!!!! Arg, I am so tempted to delete this photo on my screen! It’s 9:32 pm and I got no  plans to defrost a pack of chicken livers to silence my nagging craving at this hour.

It is, hands down, one of my fave comfort dishes. I am totally ignited like wildfire when a plate of this adobo is served before me as in LAMON! The slightly sour-garlicky-malinamnam components do make for a perfect triumvirate. Of course, this dish is best partnered with sinangag (garlic fried rice).

High in cholesterol but low in fat and a perfect source of protein, my desire to eat it just looks away from the downside. My bad– Oh well, sarap eh!

Chicken Liver Adobo

1/2 kilo chicken liver (hearts removed)

1/2 cup white vinegar

1 whole head of garlic, minced

3 tbsps spring onion, finely chopped

3 tbsps soy sauce

2 cups of water

2 laurel leaves salt and pepper to taste

1/2 cup canola oil


In a bowl, season liver with salt and pepper. Combine with garlic, vinegar, soy sauce and water.

Bring to a simmer until liquid is reduced to half. Add oil and continue to simmer until ninety percent of the marinade has evapotated and the oil slightly beginning to fry the liver.

At this point, you want the oil to dominate the sauce while retaining some liquid from the marinade. Add laurel leaves and cook for 3 minutes more.

Top with spring onions and serve hot with rice.