Tuesday, March 17, 2009

What's For Lunch?

Hubby has been telling me to cook PININYAHANG MANOK (Pineapple Chicken) ages ago. I don't have any idea how to cook it so last night, hubby said to look for it on the net and so glad I've found it. There were so many versions of this food but I stick with the most simple and easy to follow recipe that I found at GROUP RECIPES

Here are the ingredients and the step by step procedure on how to cook it just in case you want to try it out for yourself.

Pininyahang Manok Pineapple Chicken Recipe

Ingredients

1 whole chicken, cut into serving pieces

1 can pineapple chunks, set aside the syrup

1 Tbsp oil

3 cloves garlic, minced

1 medium-sized onions, chopped

1/2 cup evaporated milk or coconut milk

patis (fish sauce), to taste

Directions

Marinade the chicken with the pineapple syrup for a few minutes.

Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)

When done, set aside the chicken on one side of the pot.

Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.

Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).

By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.

Simmer again for 2 minutes then turn-off the heat.

Best serve with steamed rice.

Here is the Pinanyahang Manok that I cooked for lunch which made my Hubby's day.