HOW TO COOK CHICKEN ASADO (ASADONG MANOK)

How To Cook Chicken Asado (Asadong Manok) –We are going to cook another Filipino traditional dish called Asadong Manok in very Filipino way. This dish is barely different from the Asado dishes I have shared with you on my recent posts. Not all of us are huge fans of beef nor pork so I made this recipe for those who like the chicken above beef and pork. Some of us know how to cook Chicken Asado or Asadong manok and they know cooking this dish is not that tricky at all.

I have received emails from my readers and they asked me if the sugar in my previous post is too sweet for a kilo of meat. But others told me also that I should add a little more sugar. That’s what I was talking about. If you feel like the sugar is too sweet for a kilo of meat then reduce the amount to suit your taste. And by the way, you can use the white sugar if you don’t have any brown sugar at home. Alright folks, this is how to cook Chicken Asado (Asadong Manok).

HOW TO COOK CHICKEN ASADO (ASADONG MANOK)

Ingredients

1 kilo of boneless chicken (Philippine native manok would be the best)

4 potatoes (quartered)

3 medium size onions (chopped)

1 head of garlic (minced)

1 teaspoon of freshly ground pepper

4 bay leaves (Laurel)

3 cups of vinegar

¼ cup of oil

2 tablespoon of salt

2 tablespoon of low sodium salt

2 red bell peppers (diced)

¼ cup of annatto water

3 tablespoon of tomato sauce (optional)

½ cup of brown sugar

2 ½ cups of water

Cooking Procedure

1. In a pot, put the chicken, vinegar, Pepper, one teaspoon of minced ginger, salt, bay leaves and soy sauce.
2. Bring to a boil and simmer until the chicken is cooked.
3. In a pan, pour some oil and fry the potatoes. Set aside.
4. In the same pan, saute garlic and onion. Add tomato sauce.
5. Add sugar and ½ cup of water.
6. Slice the chicken according to your preference.
7. In the pan, add the chicken, bell pepper, annatto water and bring to a boil. Simmer for 5 minutes.
8. Remove from heat and serve.

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

How To Cook Pancit Lug-Lug (Pansit Luglug) –This one is almost the same as the palabok. Their only difference is that the Lug-Lug has thicker bihon noodles. But in the Philippines, they don’t have the same popularity because many of us know palabok better than the Pancit Lug-Lug. This time we are going to cook the Pansit Luglug. You already know how to cook Pancit Lug-Lug if you have ever cooked the palabok. But like I always say, you can replace some ingredients to suit your taste. If you don’t like tinapa then find something to replace it.

Pancit or Pansit Luglug is well known in the Philippines and some other parts of the world because of the delicious combinations of the ingredients and the presentation of the chefs when serving this dish. In the restaurants where you can eat this thing, there is always one thing the chef can barely forget, this is the calamansi. Calamansi has a magical touch to make your Pansit more delicious that is why calamnsi has always been an important ingredient in cooking Pancit. Here is how to cook Pancit Lug-Lug (Pansit Luglug).

HOW TO COOK PANCIT LUG-LUG (PANSIT LUGLUG)

Ingredients

¼ kg pork

5 tbsp cooking oil

¼ cup garlic (crushed)

½ cup boneless tinapa flakes (smoked fish)

60g chicken gravy powder

2 cups pork broth

4L water

230g Bihon (corn sticks)

2 pieces of hard boiled eggs (thinly sliced)

2 tbsp garlic, fried to golden brown

½ cup shrimp (boiled and shelled)

¼ cup spring onions (chopped)

½ cup chicharon (crushed)

Patis (fish sauce) to taste

4 pcs calamansi (halved)

Cooking Procedure

1. Boil prok until tender. Cut into diced and set aside.
2. Heat oil in a wok, saute garlic, pork, tinapa.
3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
4. Simmer until suace is thick, remove from heat and set aside.
5. Bring 2 liters of water to a boil, add 2 tablespoon of cooking oil. Add the bihon noodles. Leave for one minute until noodle is cooked.
6. Remove Bihon from the boiling water and wash with cold water.
7. Arrange bihon noodles in a round platter.
8. Drizzle fish sauce over and garnish with boiled eggs.
9. Scatter with fried garlic, boiled shrimp, spring onions, chicharon, remaining tinapa flakes and calamansi.
10. Serve.