This chicken recipe involves sauteing chicken with onion, garlic, and ginger, then stewing in coconut cream. To make the dish more flavorful, native chicken is used.
¼ cup oil
2 medium potatoes, peeled and quartered
½ red bell pepper, seeded, cored and sliced into strips
½ green bell pepper, seeded, cored and sliced into strips
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1 (3 to 4 pounds) whole chicken, cut into parts
1 tablespoon fish sauce
1 (14 ounces) can coconut milk
½ cup water
4 to 5 Thai chili peppers, stemmed and chopped
salt and pepper to taste
In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from pan and drain on paper towels.
Add bell peppers and cook, stirring frequently, for about 30 seconds. With a slotted spoon, remove and drain on paper towels.
Remove excess oil from pan except for about 2 tablespoons. Add onions and garlic and cook, stirring regularly, until limp.
Add chicken and cook, turning as needed, for about 3 to 5 minutes or until lightly browned and juices run clear. Add fish sauce and cook for 1 to 2 minutes.
Add coconut milk and chili peppers. Bring to a simmer. Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and sauce is reduced.
Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened. Add bell peppers and cook for another 1 to 2 minutes or until heated through but still crisp. Season with salt and pepper to taste. Serve hot.
Satti is a popular breakfast food in Mindanao particularly in Zamboanga. It’s actually three small bits of meat (beef and chicken liver) grilled in a stick similar to a barbecue, only it is served along with rice balls swimming in a sweet spicy sauce.
First of all, we’re going to list the ingredients you need to make satti sauce:
½ cup siling labuyo or catumbal
5 thumb size ginger pieces
4 thumb size turmeric
1 fist size onion bulb
6 leaves of oregano, or 1 tsp oregano powder
2 tbsp oil
½ tsp shrimp paste
½ cup corn starch
½ cup flour
1 ½ cup sugar
1 tbsp salt
15 g Anito powder
3-4 chicken cubes
¼ cup coconut milk
1 tsp peanut butter
2 tsp curry powder
2 inches taro root
Now let’s get down to business and give you the recipe for satti sauce:
Boil water 6 quarts.
Add taro root to it.
Add 3-4 chicken cubes, ¼ cup coconut milk and 2 tsp curry powder to it.
Keep stirring while the mixture boils.
Blend together ½ cup siling labuyo or catumbal, 5 thumb size ginger pieces, 4 thumb size turmeric, 1 fist size onion bulb and oregano. You may add a little water to begin the blend.
Mix ½ cup corn starch, ½ cup flour, 1 ½ cup sugar, 1 tbsp salt and 15 g Anito powder, add water and stir until the mixture is free of lumps.
Sauté tomato and shrimp paste with a little oil, and then add the mixture of siling labuyo or catumbal, ginger, turmeric, onion and oregano to it. Keep sautéing until the mixture becomes partially dried.
Pour this mixture into the water that has boiled
Stir and add coconut milk.
Add the mixture of corn starch, flour, sugar, salt and Anito powder to it.
Add water until you reach the desired consistency.
Let it cook for 20 minutes on medium flame.
Keep stirring frequently to avoid any sticking on the pot.
If you want the sauce to be less thick, you can add water.
Let it cool for 2 minutes and then serve.
The satti sauce you have made this way can be refrigerated for later use. You need to microwave it for 3-4 minutes whenever you want to use it.
Biryani dish is said to be a food made by the Muslim community in Indian/Persian region. So it’s no surprise that this delicious recipe has made its way to the Muslim community as part Mindanao cuisine. Biryani is basically a fried rice dish with bits of chicken or seafood and other spices.
Pastil is a popular Mindanao food found in the street of Maguindanao. It’s basically a rice covered in banana leaf with chicken or beef adobo strips as fillings, which proves that Mindanao cuisine is more on easy-to-follow recipes. Zamboanga has also their own version of the dish. Their pastil is like an empanada, but instead of pork and vegetables, pancit noodles (rice noodles) are used as fillings.
1 kilo of Chicken
Half an onion, thinly sliced
½ cup Cooking oil
¼ cup of Soy Sauce
¾ cup Vinegar
½ tsp. Black Pepper
Salt to taste
4 Cups of White Rice
Banana Leaves for wrapping
Cook rice then set aside.
Slice chicken and boil until the meat is tender.
Let the meat cool before making it into flakes.
Put oil in a pan then sauté the sliced onions in low fire. When the onions turn transparent, add the flaked chicken meat, salt, and black pepper.
Cook for 10 minutes before adding the vinegar and soy sauce. Continue to cook until the oil comes out.
Put rice in banana leaves and top it with the chicken adobo flakes then wrap.
This particular seaweed or agar agar as others call it, is very much common in the coastal waters of Visayas and Mindanao. The only difference is that, instead of serving it fresh garnished with onion, tomatoes and vinegar, the Tawi Tawinians blanch the seaweeds then added with little soy sauce and some spices like ginger, onions , giving it a yellowish color.
1 large red onion, chopped
1 cup chopped pajo green mango
1 cup lato seaweed
1 cup halved cherry tomatoes
2 cups guso seaweed
For the dressing
pinch of salt
pinch of sugar
2 tablespoons calamansi juice or 1/4 cup vinegar
In a strainer, put the lato seaweeds and wash them under running water and drain.
In the strainer, pour hot water over guso seaweeds to soften.
In a bowl, put the seaweeds tomatoes, onion, and chopped mango then toss.
For the dressing – In a separated bowl, mix vinegar or calamansi, salt and sugar. Then pour onto the seaweed salad.
A dish acquired by Maranaos in Southern Philippines from their neighboring country Indonesia. The Filipino version of the dish is a bit different in terms of preparation methods to suit their tastes and some ingredients are substituted with local components. Maranao’s rendang is prepared by crushing the spices before frying and cooking it with the beef and coconut milk. The dish can also be described as a caramelized curry.Beef rendang is an Indonesian spicy dish and no wonder the cooking is similar to our local dishes because Filipinos also have Indonesian ancestors. But this beef rendang dish has a more tedious way of preparing. You have to make a spice paste first by grinding it on the mortar and pestle and frying it before cooking the beef. Unlike most Filipino cuisines that we throw everything in the pot when cooking. There are also some ingredients that are only indigenous to Indonesia and some parts of Southeast Asia like the galangal, very similar to ginger root in texture and shape but has a more exotic taste. But is can be substituted with ginger. Now you don’t have to go to Indonesia to taste this dish, you can cook it right in your own kitchen.
For the spice paste:
8 dried chilies, softened in boiling water and drained
10 small shallots, finely chopped
7 cloves garlic, minced
3 Tbsp. ginger, minced
2 Tbsp. cooking oil
5 tsp. galangal, peeled, cut into thin slices (can be substituted with ginger)
2 stalks lemongrass, pounded
1 pc tumeric leaf
5 kaffir lime leaves, torn
For the beef rendang:
1 kilo beef briskets cut into cubes
1½ cups coconut milk
brown sugar or muscovado sugar to taste
salt to taste
How to make the spice paste:
With mortar and pestle, grind the softened dried chilies, shallots, garlic and ginger into a fine paste.
Heat the oil in a stew pot over moderate heat and fry the paste for 10 minutes and until fragrant.
Be careful not to burn the paste. Keep adding some oil a little at a time if the paste becomes too dry.
Add the galangal (or ginger), lemongrass, turmeric leaf, and kaffir lime leaves.
How to cook beef rendang:
Add beef cubes to the fried spice paste. Stir in coconut milk and add salt to taste.
Bring to a simmer (don’t boil), cover and stir from time to time until beef is tender for about 3 to 4 hours.
Add the sugar, increase the heat and cook a few more minutes, until the sauce has thickened.
Serve hot with plain steamed rice, turmeric or java rice.
The knickerbocker is made of a mix of fruits (slices of mango, banana, apple, and watermelon), gelatin, shaved ice, and sweet milk, with a scoop of ice cream on top. It doesn’t look much, but it’s actually very sweet.
A variety of chopped fruit, such as strawberries, bananas, melon, grapes, and peaches
Vanilla ice cream
Fruit syrup, traditionally peach or raspberry sauce
Whipped cream (only if clotted cream is not available)
Ice cream wafer
Chopped hazlenuts (optional)
Get a tall glass (like the type traditionally used to serve milk shakes).
Chop fruit into small slices or pieces. Ideally use colorful fruits like peaches, grapes, strawberries, melon or banana. Place these in the base of the glass.
Add three scoops of ice cream on top of the fruit. A minimum 2 scoops of vanilla ice cream is the usual amount.
Pour a fruit sauce over the ice cream – Melba (peach) or raspberry sauce is traditional.
Top this with Clotted cream (or thick whipped cream).
Put a cherry on top and add an ice cream wafer. Other toppings include nuts, jelly, fresh fruit
Serve chilled along with a long ice cream spoon and a large napkin.
JunMags has been cooking for more than 50 years. As a child and later on as a teen, this was how he prepared Cagayan de Oro’s version of Sampayna or Dinuguan. This, he says, is an old recipe. Instead of prime cut meat, the main ingredient is pig’s small intestine, cut into small pieces.
1lbpork loincut into cubes
2pcs long green pepper
1 1/2tbspbrown sugar
1medium sized onionchopped finely
Sauté the garlic and onion in a pan
Add the pork and sauté for about 5 mins
If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
Simmer until the water is almost gone to tenderize the meat
Add the pork blood and mix well. Let this simmer for 10 minutes
Add the vinegar. Simmer for 15 minutes.
Put the brown sugar in followed by the long green pepper and simmer for 2 minutes