Taking a break from fast food and foreign dishes has always been a must. It not only reunites our palate to our local and rich flavors but more so, enables us to taste beyond our usual dishes.
This week, we let loose and embrace the many dishes that have formed part of who we are now. In truth, these are some of my favorites. I cook them whenever I have the chance and also whenever I want to say goodbye to stressors that surrounds me.
So, of the 4, what’s your favorite?
An old time favorite, I love mine hot and bursting with gata. Oftentimes, I add desiccated coconuts (from the gata) for more depth.
Chicken pieces, skin off and cut into individual portions (you can leave the skin if you like)
Vinegar, enough to cover the chicken
Yellow ginger, grated
White ginger, grated
Freshly ground black pepper
2 pcs siling labuyo or chili peppers
Gata or coconut cream (separate unang gata and pangalawang gata)
Mustasa or mustard leaves, washed and trimmed
1. In a bowl, marinate chicken with vinegar, gingers and black pepper. Marinate for an hour or longer. Set aside.
2. In a saucepan over meat heat, dump marinated chicken. When chicken is almost cooked, pour pangalawang gata. Let boil.
3. Remove chicken pieces from broth. Add unang gata and cook until thickens.
4. Add chicken pieces and cook for 10-15 minutes. Toss in mustard leaves.
For someone who’s allergic to bagoong, I cannot say no to a bowl of hot pinakbet. My preferred partner? Crispy fish on the side. Now, this is what heaven on earth tastes like.
2 cloves garlic, minced
2 pcs tomatoes, diced and deseeded
Sitaw, cut into 2-inch pieces
1. In a pan over low heat, sauté ginger until fragrant. Add garlic and tomato. Once cooked, add bagoong.
2. Add kalabasa and cook for 5 minutes. Add water.
3. Add remaining vegetables and cook for 20 minutes or until tender. Cover pot and simmer.
4. Serve hot over rice.
For the salad lovers, this is purely Pinoy and very masarap.
4 cups paco or fiddle fern
½ c kesong puti
Cheddar cheese, sliced
½ singkamas, cut into strips
(can use store bought)
½ c olive oil
1 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste
1. Wash paco. Strain and place in a bowl.
2. Top paco with crumbled kesong puti and slices of cheddar cheese and strips of singkamas. Set aside.
3. Make the dressing: In a bowl, mix oil, lemon and garlic. Season to taste. Add sugar to balance acidity.
4. Serve salad chilled.
I’m such an ampalaya lover. I love the bitter and crunchy taste of the vegetable and has always paired it with dried fish and even canned fried breakfast staples. If you want to rid of the bitter taste, massage the ampalaya with salt and leave for a minute or two. Wash off with water and squeeze the juice out.
2 pieces fresh ampalaya, washed and sliced thinly (half moons)
6 tomatoes, cubed and deseeded
1 ripe mango, cubed
3 pieces itlog na maalat, cubed
½ c sugar
½ c white vinegar
1. In a bowl, add your squeezed ampalaya slices. Add tomatoes, mango and itlog na maalat.
2. In a separate bowl, mix calamansi juice, sugar and vinegar.
3. Drizzle vinaigrette over ampalaya slices.
4. Serve chilled.
Make #TheRoyalChef your Thursday habit. Tag me on instagram (@herroyalheiress) for your delicious food finds!