Pininyahang Manok (Chicken in Pineapple)

 Pininyahang Manok (Chicken in Pineapple)

Pininyahang Manok or Chicken with Pineapple is a well-known dish from the Southern part of the Philippines since they are popular for coconuts and pineapples. Chicken is marinated in pineapple juice then stew in pineapple juice, pineapple chunks, coconut milk (or milk) and other vegetables such as green bell pepper (capsicum), and carrots.

There are three variations of the broth or sauces which you can use for this dish, depending on your preferences. Broths that can be used are chicken stocks, coconut milk or evaporated milk which also sometimes they replaced it with fresh milk.

I like the coconut milk or the evaporated milk version as they added creaminess on the dish and they blend well with pineapple juice. On this recipe I use coconut milk.

Pininyahang Manok (Chicken in Pineapple) Recipe
 

Ingredients

• 1 Kilo chicken, cut into serving pieces
• 340 grams pineapple chunks, canned
• 2 medium sized tomatoes, chopped
• 1 cup bell pepper, cut into thick strips
• 1 medium sized carrot, wedged
• 1/2 cup green peas (optional)
• 2 1/2 tbsp fish sauce (patis)
• 1 cup coconut milk (or 1 cup fresh or evaporated milk)
• 2 tbsp garlic, minced
• 1 medium sized onion, sliced
• 2 tbsp cooking oil

Instructions:

1. Marinate the chicken in pineapple juice from the pineapple chunks for 20 to 30 minutes

2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes till fragrant.

4. Put-in the chicken (reserve the marinade juice) and cook until color of the outer part turns slightly light brown.

5. Add the pineapple juice marinade and coconut milk, mix, then bring to a boil.

6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes). Mix the dish once in a while to prevent curdling of the coconut milk.

7. Put-in the carrots, mix and simmer for 5 minutes

8. Add the bell pepper, fish sauce, salt and pepper to taste, mix then simmer for 3 minutes

9. Remove from the cooking pot / casserole and transfer to a serving dish.

This is best served hot and with hot steaming rice. Hope you will give this a try and let me know your comments or suggestion on this recipe. Enjoy!

Fish Sweet and Sour

Fish Sweet and Sour

Fish and sour fish is dish where fried fish is topped with stir fried veggies like carrots, and bell peppers (capsicum) and thick sweet and sour sauce. The sweet and sour sauce is made up of vinegar, tomato sauce, sugar, salt and corn starch for thickening the sauce.

I like to use Grouper (lapu-lapu) or Yellow tail fusilier (dalagang bukid) or Snapper (maya-maya). This is not an exclusive fish dish, meat or seafood can be use on this dish. Here, I use grouper fish fillet. I marinade the fillet in salt, pepper and egg for 30 minutes then I dredge in corn starch before deep frying. I deep fried the fish fillet till both sides are golden brown. Place the fried fish fillet on kitchen towel or strainer to drain the excess oil, then arrange on the serving dish set aside while I start cooking the veggies and the sauce. After cooking the veggies put it on top of the prepared fish then pour over the sauce.

When cooking the veggies, I like them crispy and juicy, so I don’t overcooked them, anyway the heat from the sauce will still cook the veggies when you pour it over, so it’s okay not to fully cooked them.

Fish Sweet and Sour Recipe

Ingredients:

·       Fried fish of your choice, arrange in serving dish

·       2 Tablespoon oil

·       1 pc carrot, sliced in thick strip

·       1 medium size green bell pepper (capsicum), sliced in strips

·       1 medium size red bell pepper (capsicum), sliced in strips

·       1 medium size tomato quartered

·       1 medium size onion quartered

·       6 cloves garlic crushed

·       Some water

For sweet and sour sauce:

·        ½ cup white vinegar

·        ½ cup water

·       4 tablespoon sugar

·       ¼ teaspoon salt

·         Pinch of ground pepper

·        1 cup tomato sauce (or catsup)

·        2 tablespoon cornstarch diluted in 3 tablespoon of water

Instruction:

1.    Heat in a skillet or wok, put the cooking oil and saute garlic, onions and till fragrant oil

2.    Put in carrots mix then cover with lid and cook for 3 minutes, put small amount of water before covering to prevent drying up.

 

3.    Put in bell pepper mix then cover with lid and cook for 2 minutes.

4.    Turn off the heat, then transfer the vegetable on top of the fried fish of your choice

For the sauce:

5.    Place all the ingredients in a sauce pan,

6.    Turn on the heat on medium, continuously stirring the sauce till it boil. 

7.    Taste if the already according to your taste preference and adjust if needed, then pour in the cornstarch slurry, let the sauce boils till it thickens

 

8.    Turn off the heat. Pour the sauce over the prepared fried fish and vegetables.

 

9.    Served hot and enjoy!!

For the Fish Fillet:

•  Grouper Fish Fillet, sliced in 10 cm thick
•  ¼ tsp salt
• 1/8 tsp ground pepper
• 1/4 tsp ginger or garlic powder (optional)
•  egg, slightly beaten
•  1 cup corn starch 

Marinade the fillet in salt, pepper and egg for 30 minutes then dredge in corn starch before deep frying. Deep fried the fish fillet till both sides are golden brown. Place the fried fish fillet on strainer or kitchen towel to drain the excess oil, then arrange on the serving dish set aside