Monday, February 8, 2010

Regular and Spicy Fried Chicken

  • chicken pieces (legs, breast, thighs)
  • cooking oil
  • cayenne pepper powder or chili flakes (for the spicy ones)
  • paprika (optional)
  • curry powder
  • all-purpose flour
*** Marinade:
  • garlic, crushed
  • salt
  • pepper

  • Rub salt, pepper and garlic on the chicken pieces and let it sit for at least half an hour, the natural juices from the chicken will mix with the three ingredients and will become a yummy marinade. Remember that chicken meat is different from that of pork and beef, do not over-marinate it.
  • Rub lots of cayenne pepper or chili flakes on some chicken pieces to spice it up a little and set aside like you would with the non-spicy ones.*
  • Mix some all-purpose flour and curry powder for the breading, curry powder will add a little color and tang to your fried chicken.
  • For the spicy ones, mix cayenne pepper and all-purpose flour and use that as a breading.*
  • Roll the chicken pieces in the prepared breading and then deep fry it until golden brown.
  • For that eye-popping, ear-smoking and tongue-numbing hotness sprinkle (as much as you like and can take) of cayenne pepper and paprika powder on the spicy chicken pieces.*
  • Serve hot with lots and lots of rice.
* spicy fried chicken steps

If you'll closely look at the featured photo, you'll see a big difference in color between the regular and the spicy fried chicken so chances of mixing it up can be slim, but not a hundred percent fool-proof. I suggest you take the necessary precautions *grins*.

Happy cooking!

Sunday, February 7, 2010

Pork Barbecue

  • pork chops, cut into strips
*** marinade:
  • soy sauce
  • ketchup
  • sugar
  • calamansi extract
  • chili peppers (or cayenne pepper powder)
  • garlic
  • onion

  • In a big bowl or baking dish, put all the marinade ingredients and mix thoroughly. I suggest you give the mixture a try to know if it is to your liking, do the necessary adjustments, if necessary.
  • Marinate the pork strips for 8 hours or more. I did mine for 24 hours inside the fridge.
  • Thaw the refrigerated meat (and marinade) for at least an hour and then use barbecue sticks to skewer the pork strips.
  • Grill as you prefer and serve!

Note: I wasn't able to post for two long weeks, sorry about that... life happened *grins*!

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