Learning to Cook and Other Things

Today, is one of my son's birthday. I am borrowing this recipe from Myrna D. Segimundo's recipe book called Philippine Cuisine. (It was a gift from him). The recipe is a traditional Filipino poultry dish and is called lechon manok ( oven roasted chicken). According to the recipe book, "the lechon manok recipes vary from region to region depending on the flavor preferences of the place. In the southern regions, the most popular flavor stuffing are tamarind leaves and lemon grass." As the book required: 1.5 kilos whole chicken, washed and patted dry 1 bundle fresh tamarind leaves or 3 pcs lemon grass or 1 sachet of tamarind broth powder (sinigang sa sampalok powder) liver sauce for lechon The preparat ion instructions: 1. Preheat oven to 350 degrees Fahrenheit 2. If fresh tamarind leaves or lemon grass are available, stuff the chicken cavity with either of those two. Otherwise, rub the chicken inside out with the tamarind powder. Set the chicken on a baking rack and roa...

This is a Marikina concocted dish which I borrowed. Ingredients: 1 whole fresh chicken fryer, cut into small serving pieces or use chicken breasts for a more delicate taste 1 cup 7-Up soda (for marinating chicken pieces) salt and white pepper for seasoning 3 tbsps vegetable oil 1 garlic clove, minced 1 medium size white onion, finely chopped 1 small fresh pineapple, cut into 1-inch chunks or use 1 small can pineapple in chunks, drained and reserved juice on the side 1/2 cup of heavy cream or evaporated milk Preparation 1. Put chicken pieces in a large bowl. Pour over the 7-Up soda on the chicken and mix slowly. Cover the bowl and let marinate the chicken for 2 hours in the refrigerator. 2. In a small casserole, heat the oil in a medium heat without burning, add and sauté the onions until soft, then add the garlic. 3. Drain the chicken pieces from the marinade and add to the casserole with the onions and garlic. Fry the chicken pieces in a medium heat until cook (for about 25 minutes), ...