Wednesday, June 29, 2011

Yummy Magazine

Chicken and Soda Casserole


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
Salt and pepper to taste


* 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

Bagnet Chicharon with Sour Cream Dip and Spice Seasoning

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.

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