Regular and Spicy Fried Chicken

Ingredients:

• 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

Procedures:

• 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!

Pork Barbecue

Ingredients:

• pork chops, cut into strips

*** marinade:

• soy sauce
• ketchup
• sugar
• calamansi extract
• chili peppers (or cayenne pepper powder)
• garlic
• onion

Procedures:

• 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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Buko Pandan

Note: I know it's not the yummiest picture you've ever seen but I just snapped that as we were preparing our Christmas feast, so please bear with it.



Ingredients:

• buko (young coconut), cut into strips
  
• all-purpose cream
• condensed milk
• tiny tapioca balls (optional)

*** for the gelatin:

• gelatin powder (if you can find a green-colored one, better)
  
• pandan leaves
• water
• green food color
• sugar (optional)

Procedures:

• Ratio of ingredients - In a mixture of 6 young coconuts and 1 big tray of green gelatin, I used 2 tetra packs of all-purpose cream and 2 cans of condensed milk, the quantity of tapioca balls depends on you, you can put as much or as little as you want.

*** for the gelatin:

• In a cooking pot, mix 7 cups of water and gelatin powder, when it completely dissolves, add a few pandan leaves (be sure to clean the leaves thoroughly) and then cook in medium heat. Add the green food color if you happen to buy a clear gelatin but if you have it in green, just let it be. If you want to add some sugar, you can do so. Simmer for a few minutes and then bring it to a boil, remember to stir from time to time as it might stick in the pot if you don't.
• Pour the gelatin mixture in a shallow tray or baking dish and let it cool. Cut into cubes and set aside.

*** for the actual buko pandan:

• Mix all the ingredients (preferably in a big plastic canister with cover so you can freeze it), buko strips, gelatin cubes, tapioca balls, all-purpose cream, condensed milk.
  
• Taste test and do the necessary alterations if there's any.
• Chill and serve cold.
  

Tip: If you're going to serve your buko pandan frozen, I suggest you leave the tapioca balls out, it is fun to eat when it's gummy but when it's hard, it's kinda unappetizing.


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