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Posts Tagged ‘chicken’


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Most people ask me, ‘how do you  come up with these recipes?’ Honestly, watching food-related TV shows has already filled my brain with years worth of ideas (it never ends). And sometimes, I just wake up wanting to cook a certain dish; this recipe for instance.

One Sunday morning, I woke up wanting to make roast chicken. I’ve been wanting to make one but the size of my old oven wouldn’t allow me to do it. So when I upgraded my oven (woohoo!), this dish was among the first on the list.

A quick trip to the supermarket’s produce section inspired many delectable flavor combinations, but nothing beats a classic, time-tested recipe. So, I grabbed some lemons, fresh rosemary and a stick of butter, and made my version of, well, lemon-garlic-rosemary roast chicken.

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It’s really amazing how simple ingredients create the most wonderful flavors when combined right. Here’s the recipe:

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This recipe is an update of a previous recipe I posted 3 years ago.

Why fix it when it’s not broken? I often ask myself this question whenever I try to “fix” a time-tested recipe. Then again, it can’t be considered “fixing,” rather, it’s an attempt to improve the recipe.

This recipe for instance

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My Korean Fried Chicken is been one of my famous recipes in this blog, garnering lots of views everyday. Perhaps, it’s the madness that is KFC all over the world that sends thousands of people online to search for a recipe. Although I’m pretty much satisfied with my recipe, I am not too thrilled with its crunch factor. After all, a korean fried chicken is famous for its crunch, among others.

So, when I tried to upgrade my recipe, I thought of ways to fix this ‘broke’ thing. The result, a crunch that is better. A crunch that lasts longer. A crunch like no other.

Hear that crunch? Here’s the recipe:

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Whenever there are dinner parties at home, a pasta dish is always a staple. More often than not, it is my penne in cheesy-creamy tomato sauce that I serve and everyone seems to love this.

Just a couple of days ago, I celebrated my birthday and I thought of making this pasta dish again just for convenience. I have made this particular dish countless times, I can even make it with my eyes closed, really 😉

So, as I was walking along the grocery aisle looking for ingredients, I suddenly felt this need to cook something different and new. Searching for inspiration, I went to the the spices section to look for a new flavor profile. There and then, I saw a Cajun seasoning mix.

Looking back during my early college days, whenever my sisters would save up some extra baon and whenever I third wheel with them during their dates, we would go to TGI Friday’s and their Cajun Shrimp and Chicken Pasta is always a must order. Spicy and creamy, I find this simple chicken pasta dish to have one of the most amazing combination of flavors in the world of pastas.

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So after that flashback, I decided to make my own version of this TGI Friday’s classic.

Here’s my recipe:

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When I was young, I had this notion that pasta was just spaghetti in a beefy, sometimes porky, tomato sauce, loaded with hotdog slices and then topped with grated cheese.  I was then introduced to foreign cooking shows and learned about the other ‘spaghettis’ in the world -that it goes beyond hotdogs and tomatoes. When I moved to Manila, I was further exposed to more pasta dishes and among those that I fell in love with were Sbarro’s Baked Ziti and World Chicken’s Asian Pasta.

It was love at first sight with the Asian Pasta. I had countless attempts of recreating the dish and I never, in all my tries, have succeeded. And as much as I hate to say this, I gave up. However, these attempts of searching for the recipe led me to Kung Pao Chicken.

Sweet and spicy would definitely not be the first words that would come up when you are asked to describe a pasta dish. They seem odd, but it is exactly these two flavor profiles that make Kung Pao one of my favorites. Yes, better than the Asian Pasta. The delicate balance of sweet and spicy with a little kick of salty sets Kung Pao apart from your typical tomato+herb pasta recipes.

I have already posted this recipe years ago, but I decided to update the recipe with a few new ingredients and here’s the  better version of my old post.

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FINALLY!!! My first post for 2013! And there’s no better recipe to share than my most favorite food in the world -FRIED CHICKEN!

Mind you, this is no ordinary fried chicken, coz after being fried to crispy goodness, it is then tossed in a buttery-garlicky-cheesy sauce!

For followers of my blog, I have already shared one of my favorite fried chicken recipes (here). This one’s equally good, even better, I think. Plus, it’s easier to make. The sauce is sinful, yes, but you’ll get over your guilt once you take a bite of the succulent piece of fried chicken. Not to mention dipping it in a even more sinful dipping sauce.

Ok, I think that intro’s enough, I’m drooling already.

Here’s the recipe.

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Kung Pao Chicken

Kiong Hee Huat Chai!

Celebrate Chinese New Year and welcome the Year of the Metal Rabbit with this satisfying and hearty chicken dish.

Kung Pao Chicken is a classic dish Szechuan cuisine. This dish originated from the Sichuan (Szechuan/Szechwan) Province in Southwest China.

Although chicken is traditionally used, westernized version of the dish also uses seafood items such as shrimp and scallops , or other meats such as beef or pork or even tofu,  in place of the chicken ( typically only a single meat or seafood is used).

Allegedly, the dish is named after Ding Baozhen a Quing Dynasty official. He served as head of Shandong province and later as governor of Sichuan Province. His title was Gong Bao or palatial guardian.  The name “Kung Pao” chicken is derived from this title.

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