Mga idol, since newb lang po ako sa larangan ng exotic pets, wala po ako mabigay na tip regarding petkeeping. And since I'm efficient when it comes to cooking, share ko lang po mga ito, credits from the websites where i got these recipes, I actually modified it kasi may mga ingredients na di natin karaniwang makikita from our local supermart
KFC "Original" Recipe[You must be registered and logged in to see this image.]1 whole frying chicken, cut up
8 cups cooking oil for deep fryer,
around 2-3 cups for pan frying
Coating:
1 egg, beaten
1 cup milk
2 cups all purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep;fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for ;15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
KFC Gravy1 tablespoon vegetable oil
5 tablespoons all;purpose flour
1 can Campbell's chicken broth (plus 1 can of water), or dissolve 2 cubes chicken bullion on 2 cups water. or 1 1/2 cubes, depending on your tasting preference
1/4 teaspoon salt
1/8 teaspoon MSG or Maggi Magic Sarap
1/8 teaspoon ground black pepper
First make a roux by combining the v.oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for ;30 minutes, stirring often, until it is a dark chocolate color. Remove the roux from the heat, add the remaining ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups.
once you perfect this recipe, there's no need to go out and eat at KFC's.
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Easy to prepare Sizzling Sisig[You must be registered and logged in to see this image.]Ingredients:
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1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)
Marinade seasonings:
1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
l clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste
Preparation
* Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
* Drain and cool to room temperature.
* Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
* Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
* Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
* Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
* Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
***A warning, though, for the weak of heart, sisig can be very fatty and may cause hypertension attack.
***Perfect with a cold bottle, or a barrel of beer
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1,2,3 steps to La Paz (Batchoy)(perfect this rainy season)
[You must be registered and logged in to see this image.][color=darkblue]2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded
Procedure
1. Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
2. Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.
Hope you guys like it, enjoy, more to come
Sun May 27, 2012 3:17 pm
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