Yummy Magazine

Chicken and Soda Casserole

Ingredients:

2 Tbsp garlic, minced

2/3 cup onion,slice

1/4 oil

1 whole chicken, cut into pieces

Worcestershire Sauce

7Up or Sprite

tomato sauce

Marjoram

Salt and pepper to taste

Procedure:

* Saute garlic and onions in oil and cook until onions are translucent.Add chicken and cook until it renders its fats, about 15minutes.

* Add worcestershire sauce and soda. Bring to boil, then add tomato sauce. Simmer for 20minutes.

* Season with salt ground pepper and marjoram. Taste and adjust seasoning

Recipe From:

Yummy Magazine

Bagnet Chicharon with Sour Cream Dip and Spice Seasoning

By: Ed Bugia of Pino Resto and Bar

For the perfect beer match, indulge in these crispy pork cracklings (chicharon). Sprinkle with paprika seasoning or dip in tangy homemade sour cream for a gourmet twist.

Serves 3 to 4 Prep Time 10 minutes Cooking Time 10 minutes

For the pork cracklings
200 grams store-bought bagnet
(To make it from scratch, click on recipe: Home-style Bagnet)
oil for deep-frying salt, to taste

For the sour cream dip
1/2 cup cream juice from 2 lemons
1 teaspoon salt

For the spice seasoning
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon cumin

1 Make pork cracklings: Cut the fat from the bagnet rack. Slice into strips and deep-fry in oil on medium-high heat until crispy. Drain pork cracklings on paper towels. Sprinkle with salt.

2 Make the sour cream dip: Combine cream and lemon juice. Whip until smooth and season with salt. Serve as dipping sauce for the pork cracklings.

3 Make the spice seasoning: Combine all the ingredients.

4 Sprinkle spice seasoning on the cracklings and serve sour cream dip on the side.